Pig
belongs to the
Kingdom - AnimeLia
Phylum - Chordata
Lass - Mammalian
Order - Artiadactyla
Family - Suidae
Genus - Sus
CHARACTERISTICS OF PIGS
Pigs are more prolific among the domestic animals, the
they can produce 6-18 piglets in every litters. The piglet are fast growing
depending on the feeding and quality of feed given, attaining slaughtering
weigh of about 68kg within 6-8 months.
Pig produces meat that is different
form the flesh of all other farm animals in texture flavour and certain
nutritive properties, as well as having a very thick layer of which has found
some flavour in human diet part from that of the daily cattle.
Pigs are efficient utilizes of
concentrate feeds, converting them into human food (meat) the capacity of pig
to convert large quantities of concentrate feeds and some other waste products
form the household into edible human food (meat) which has brought them into
prominence in many parts of the world, particularly in the corn-belt of the
united states and other parts of the world where excess grains are producers
they are poor utilizes of roughages, due to they small digestive tract.
Pigs are highly susceptible to
diseases resulting form parasitic organism, bacteria, virus e.tc. Which may
cause heavy losses. Precaution measures must be taken, to come to an aid.
Breeds
of pigs in royal farms
- Large white
- Land race
- Cross breeds.
PIG FEEDS
1. Palm kernel cake PKC
2. Brewers dry grain.
3. Cassava tuber meal
4. Cassava peel meal
5. Soya beans meal
6. blood meal
7. Bone meal- mature adult male pig
8. Potatoes leaves
9. Paw-paw leaves
10. Bambra nut
11. Salt
PIG MANAGEMENT
Pig
is kind of animal that needs
- Pig needs monitoring for
effectiveness and efficiency. It routine method of feed drug must be maintain
to avoid vices and weight loss. If it is fed 2 time or once per day, that
method must be maintained and followed accordingly.
A newly farrow sow, use to be
aggressive and care be applied in handling her before the bring out the piglet
outside for treatment, you must drop feed for the sow to be feeding (eating)
for her to have a relax mind. They is kind of peering by touching the ear, back
and becoming whistle for it to relax and be friendly.
HANDLING PIGLETS
The
piglets are handled with absolute care, to avoid injury during vaccination at
the early state
MATTING
Male pigs between 10-12 months of
age when sow or (gilts) show sings of heat period,(oestrus) which areas every
21 days the sow will be brough out from it pen. Put into the boards pen for
service, but not the other way round. The service usually last for 5-7 day
depending.
After the servicing into her own pen
for the gestation period. It is usually done early in the morning or evening.
Do not use too heavy boar on light gilts.
PREGNANCY DETERMINATION
After
the service by the boar, the sow will show some changes physiologically, the
abdomen will start increasing in size and the skin out look will be grossy and
shiny and increase in weight gain. the feeding pattern changes.
It draws for attention the feeding
and water for calling must be maintained regularly green vegetable should be
given for energy. When signs of parturition (farrowing) is noticed, the
farrowing pen is prepared and get ready before them for he pregnant sow. For
the safety of the sow and it piglets. The gestation period is (115day) or 333).
WEANING OF PIGLETS
These
is the process of separating the piglets from the sow or sow from the piglet.
It is done either of the way.
(a) Bring out the sow form the pen and leant
the piglets.
(b) Brining
out the piglet and left the sow in the pen weaning is usually done 8 weeks
depending on the weight and size and health condition.
Daily
routine activities on piggery
1. sanitation an disinfection of the pens
2. scrapping off the feaces and tiding of
the pen, for
3. general
screaning and observation of the pigs, piglets and growers (monitoring)
4. Mixing of the feeds and serving them.
5. Provision of water, in the water bath.
6. Treatment of sick pigs
7. Isolation of disease/weak pigs
8. Record keeping
9. Weaning and services.
CARING FOR THE SOW AND PIGLETS BEFORE
AND AFTER FARROWING
1. Proper feeding of the sow
2. Sanitation of the sows pen and general
body
3. Cleaning and disinfection o f the
farrowing pen
4. Do not disturb the sow during
parturition.
5. Creep feeding
6. Castration: It is between 2-4 week of age depending.
7. Weaning; it is between 6- 8 weeks old,
defending
8. Fattening
DISEASE MANAGEMENT
1. Manage
- speeding of manage is by direct
contact
- It affects pigs of all age
- It causes rough skin
Signs
- Redness of skin, with irritation and
scratching
- Disease also affects the inside of
the ears.
Terminologies in piggery management
SOW - Adult
female pig that has given birth
BOAR - An
Adult male pig
A/N
HUG - Castrated male pig
GILT - A
matured female pig that has
GILT - A
young female pig of 3-10 months of age
that is not yet mated.
In-PIG-SOW - Pregnant
sow
Castration - The
surgical removal of the testicles
Farrowing - the birth of a litter process of giving
birth)
Litter - Piglets
farrowed together by one sow
Gestation - the time from service to giving birth
(pregnancy period)
Heat
Period - The
period of estrus when the sow or
gilt will sow desire to be mated.
Service - the Act of mating
Pure
breed pigs- Sow and boar of the same
breed,
crossed to produce pure piglets. Landrace + landrace
Cross
Breeding - The
mating of two pigs of different
breed together to obtain a better offspring e.g
largwhite + landrace.
PORK - Fresh pig meat
BACON - Salted pig meat
PEN - Closed housing where pigs are kept
LARD - Fat from pigs that is used in cooking
LAIR
AGE - The pens where pigs are kept before
slaughtering.
PIG CASTRATION
Castration: this is the surgical removal of a BOAR Testicle,
depending on the breeder intention, for the growth of his farms.
Steps
1. Washing the area (testicle) with
disinfectant Water
2. Sheaving
the hairs on the testicle and surrounding region.
3. Injection
of Anesthesia on the Testis and around the TESTIS (NB massage follows allow for
some minutes to distribute)
4. Making
incision on the testicle sac (when the testicle ball is out, you will SCRUB the
testicle tube to control bleeding.
5. Knotting
with the chromic catcut the on the tube below the testicle ball two times(2x).
6. Proper
cutting of the testicle ball, below the two knot Tie on the tube
7. Washing the scrotum sac with the
disinfectant water
8. Injection of antibiotics
9. Wound dressing with potassium solution
Castration kits
(a) surgical blade (2) forceP (3) chromic cat
cut