Pig Production and Management: Key Success Factors

Pig production is the systematic rearing of pig breeds on scientifically based management principles for economic benefit. The main objectives of pig production are to provide consumers with pig meat and related products and to generate income for farmers.

Pig production plays a significant role in the livestock industry, providing an important source of protein and other valuable products. The systematic approach to pig rearing ensures that the pigs are healthy and well-cared for, which in turn leads to better quality products and higher yields. The focus on scientific principles and efficient management helps to reduce waste and increase profitability for farmers.

NB: In order to achieve the above, healthy piglets must be weaned per sow per year in large numbers at minimum costs.

Care and Management of Piglets

Care and management of piglets

a) . At Farrowing:

Care must be taken to ensure that the piglets are not crushed or leaned on by the sow. Thus, farrowing rails are a must in the farrowing pen and should be 20 to 26 cm from the wall and the same distance from the floor. They should also be made of pipes. A pig brooder should be placed in one of the corners to provide heat and draw the piglets away from their mother.

Proper management before weaning is important in order to reduce the mortality rate and achieve a fast growth rate in the piglets.

1. Navel cord care:

Navel cord care is performed to prevent navel infection. The procedure involves grasping the piglet over the shoulder or back and cutting off the navel cord, leaving approximately 1 inch. Following this, an iodine tincture is applied to the navel.

2. Iron supplementation:

The purpose of this is to prevent anemia in piglets. Several sources can be utilized for iron supplementation in piglets, including placing red soil in the pen, administering iron tablets, rubbing an iron solution on the sow's teats, or utilizing iron injections.

3. Needle teeth clipping:

The purpose of the procedure is to prevent piglets from biting the teats of the sow. To clip the needle teeth, the piglets are restrained, and the mouth is forced open using fingers. A sharp plier is then used to cut off the teeth as close as possible to the gum while ensuring not to injure the gums. After working on each litter of piglets, the piglets are turned to access the teeth on the other side of the head, and the pliers are disinfected.

4. Docking:

The purpose of the procedure is to prevent tail biting. During the process, the piglets are restrained and their tails are cut off using a sharp, sterile knife. The cut is made, leaving about half an inch from the place where the tail joins the body. After working with each litter of piglets, the wound and knife are disinfected to ensure cleanliness and prevent any potential infections.

5. Identification:

The purpose of the procedure is to aid in record-keeping. Piglets can be identified by giving them names or numbers using tattoos, ear tags, or ear notching. Ear notching should be performed within the first 3 days of life, while tattooing can be done on the ears or backs of white-colored pigs.

The procedure for ear notching involves holding a piglet by the head and using a sharp knife or razor blade to remove a V-shaped amount of tissue from the edge of the ear. Afterward, the wound is treated with iodine, and the knife is disinfected after working with each litter of piglets.

6. Castration

The purpose of castration is to render male pigs incapable of fertilizing sows or gilts. It is performed for several reasons: to prevent undesirable males from breeding, to ensure the animals are docile and easy to handle, to enhance the quality of pork, to promote faster growth, and to prevent unpleasant odors. Castration is ideally carried out before the pigs reach three weeks of age.

7. Weaning

The purpose of the procedure is to introduce soft food to piglets. Weaning typically occurs at 8 weeks and is a gradual process spanning several days. The sow's interaction with the piglets is gradually reduced, and the piglets are provided with high-protein feeds containing a nutrient ratio of 1 part protein to 4 parts carbohydrates. They are kept in the same intensive systems, supplemented with vegetable waste and by-products, while maintaining a high level of protein.

8. Nose Ringing

The purpose of this procedure is to prevent piglets from excessively uprooting crops and burrowing into the soil. The method involves placing a ring in the folded part of the snout, which inflicts pain when the piglets attempt to uproot objects. It is recommended to perform this procedure within the first weeks after farrowing.

8. Vaccination

The purpose of this is to protect piglets against hog cholera, anthrax, and piglet anemia.

Pig Breeds And Breeding

The best breeds for commercial pig breeding programs are;

Yorkshire/Large White: They have erect ears, slightly dished faces, long bodies, and excellent hams. They are also very good for cross-breeding and have a good mothering ability due to their prolific nature. They grow very fast.

Landrace: Landrace pigs have drooping ears and produce and rear large litters. They have a high daily conversion ratio.

Duroc: Duroc pigs have small, slightly drooping ears and a faster growth rate. They are docile and have good mothering abilities.

Hampshire: Hampshire pigs are very prolific and produce a lot of lean meat compared to Large White and Landrace pigs. They have a black hair coat with a white band on the shoulder.

Pie Train: Pie Train pigs have erect ears and are highly prolific sows, but have poor mothering ability.

NB: Crossbred pigs have more performance advantages over purebred pigs because of their high breed vigor.

Management of a Pregnant Sow/Gilt Up to the Time of Farrowing

There are three points to note here regarding the management of a pregnant sow/gilt up to the time of farrowing:

1. Housing:

Pigs should be kept in well-drained and well-ventilated houses with pig runways, allowing piglets to escape while the sow is lying down.

2. Exercise:

Pregnant sows require ample exercise, and space should be provided accordingly.

3. Feeding:

There are three different stages of feeding during gestation that meet the sow's nutritional requirements:

(a) Stage One (1st Month):

The amount and quality of feed a sow receives during this stage determines the number of fertilized eggs that will implant in the placenta. Poor feeding can result in fewer piglets being born, so an average sow should be given 2.7-3.6 kg of a sow or weaner meal per day, depending on the health and size of the sow.

(b) Stage Two (2nd and 3rd Month):

During this period, fertilized eggs are firmly attached to the placenta, and the nutritional requirements are not as critical as in stages one and three. The sow can be given 1.8 to 2.7 kg of meal equivalent per day.

(c) Stage Three (4th Month):

The nutritional requirements of the sow increase tremendously during this stage as embryonic piglets grow rapidly. Underfeeding should be avoided as it can lead to low birth weight or increased mortality in piglets.

Overfeeding is dangerous, as it can cause constipation and, in some cases, congested udders, resulting in low milk yield. Sows should be given 2.7-3.6 kg of meal equivalents per day.

NB: Pregnant sows should be allowed to graze on grass because it keeps them healthier and gain more weight. Grass provides vitamins A and B and on a bright sunny day, the sow gets vitamin D while grazing.

4. Farrowing time:

Farrowing is the process of giving birth to piglets. It’s recommended that about 5-7 days before farrowing, the sow should be brought to an open, clean area where it will farrow. This helps it to get used to the new surroundings so that it does not experience shock at being suddenly separated from others and from its usual surroundings.

During this period, the sow builds up antibodies to be passed on to the piglets so that they acquire resistance against diseases.

Conclusion

In conclusion, pig production is a vital component of the livestock industry, providing consumers with high-quality pig meat and related products while generating income for farmers. The systematic approach to pig rearing based on scientific principles and efficient management practices ensures healthy pigs, reduces waste, and increases profitability.

When it comes to the care and management of piglets, various procedures are essential to promote their well-being and growth. Navel cord care, iron supplementation, needle teeth clipping, docking, identification, castration, weaning, nose ringing, and vaccination are crucial steps in ensuring the health and development of piglets.

Selecting the right pig breeds for commercial pig breeding programs is crucial for maximizing productivity. Crossbred pigs, with their high breed vigor, often outperform purebred pigs and offer numerous advantages.

Proper management of pregnant sows and gilts is crucial up to the time of farrowing. Adequate housing, exercise, and feeding play a significant role in ensuring the sow's health and the successful delivery of healthy piglets. The different stages of feeding during gestation address the sow's nutritional requirements and promote optimal development of the embryos.

Farrowing time is a critical period when the sow gives birth to piglets. Preparing a clean and open area for farrowing helps the sow acclimate to the new surroundings and build antibodies that provide disease resistance to the piglets.