ESTABLISHING PIG and RABBIT ENTERPRISES

Planning Principles Planning principles and objectives for any livestock development include:
Minimal environmental (visual, odour, noise, wastes) impact and minimal impact on adjoining
uses, with allowance for future expansion of operations, Must be consistent with relevant
planning principles and objectives articulated in Local Council Development Plans. Maximise
livestock welfare and Minimise disease risk
General Considerations • Livestock farms should not create any significant adverse impact,
including denudation, erosion and pollution of the environment, nuisance, human health risk,
livestock welfare problems or loss of visual amenity. • Livestock farms should be sited, designed
and managed to ensure that odour emissions and noise are minimized. • All buildings and other
ancillary structures should be sited as unobtrusively as possible. Suitable trees and shrubs should
be planted and maintained around the sheds and other ancillary structures intended for animal
husbandry, to visually screen these activities from adjoining roads and properties. Wastes
Disposal • All effluent and other wastes must be properly managed and disposed of without
adverse effects on public health and the environment, including water resources. • Solid or liquid
wastes should not be spread on the property within the prescribed distance of dwellings,
watercourses or roads. Livestock Management Systems Simply put, it is a measure of the
exposure of livestock to sunshine and pasture. It can also mean the degree of restriction applied
to livestock movement or freedom. The standard management systems are Extensive, Semi-
Intensive and Intensive Management Systems. In recent years however there have been
modifications to this classification, nonetheless it will suffice for this class. The following is a
summary of the characteristics of the three management systems
RABBIT PRODUCTION
Rabbit are very interesting and rewarding animals that can provide a great deal of pleasure and
interest, whether kept in ones, and twos, or in hundreds. There are two main reasons why people
keep rabbits in the tropics: as a source of food and/or as a source of income.
BENEFITS OF RABBIT PRODUCTION
1. Capital requirement is minimal. With some scrap wood or bamboo, a hutch can be
constructed.
2. Spacing is minimal. It can be set up at backyard.
3. A rabbit is a convenient ‘one meal size’, thus avoiding the need for storage.
4. Rabbit keeping is not restricted by any taboos or particular beliefs that prevent the eating of
rabbit meat or its promotion as food.
5. Feeding rabbits is very cheap. Even though supplementation with concentrate or grain is
sometimes necessary and definitely will increase growth rate, roadside grass, kitchen offal,
garden leaves, etc (feed of no direct value to humans). can provide the main feed at almost no
cost.
6. Rabbits can be tended by women, children or men unlike bigger animals for it needs no force
to be restrained.
7. Because they produce offspring regularly (gestation period of 28 – 32 days), they form a
regular source of income instead of a large amount at once.
8. It matures for table between 5 -6 months, breeding (5 – 7 months)
9. Rabbit is a prolific animal.
10. Meat from rabbit is an all white meat product that is high in protein and low in fat, sodium
and cholesterol as compared to other common meats, such as beef, lamb, pork and poultry.
Rabbit meat has been recommended for years by some physicians to their patients with coronary
heart conditions.
11. It is not a smelly or noisy animal and can easily be kept near to school buildings or people’s
houses.
12. It produces rich manure for gardening or flower beds.
BREEDS OF RABBIT
Dutch: The dutch is a small breed with a mature live weight of 2.5-3.5kg. It has a wide white
band of fur around its body at the shoulders as well as a white stripe down the middle of its face.
New Zealand White: This breed is used most widely throughout the world for meat production.
It is all white in colour and usually weighs 3-5kg when mature.
New Zealand Red: This is essentially red but has not been intensively selected for growth rate.
Mature live weight is 3-4.5kg.
Chinchilla: This breed is blue-grey in colour with a white belly. There is a thick fold of skin
around the front of the chest which is very obvious when the rabbit is in good condition and
sitting in a resting position. The weight range for the mature Chinchilla is 3-4.5kg
Californian: This is the second most popular breed for meat production. The colour is all white
but with black tipping on the nose, ears, feet and tail. The weight range for the mature
Californian is 3- 4.5kg. These breeds can be divided into two for practical purpose without trying
to make scientifically correct distinctions: 1. Fancy and Fur breeds These are not necessarily
good meat producers, they do not have large litters nor are they resistant to diseases. They have
nice skins, nice colours, funny ears etc. example is angora 2. Meat breeds These are also called
utility breeds, either by a fast growth rate or large and frequent litters. It is necessary to make a
further distinction based on weight. Light breeds (up to 2-3kg adult weight) Medium breeds (3-
5kg) Heavy breeds (>5kg)
HOUSING AND EQUIPMENT Rabbit housing and equipment differ from country to country.
Factors that affect their design include; 1. Climate 2. Raw materials (Availability and cost) 3.
Scale (large or medium) and system of production (Intensive, Extensive or semi-intensive) 4.
Expertise of the rabbit production Housing requirement Housing should be able to provide:
Adequate space: Since rabbit spends its entire life in its hutch, it therefore needs sufficient space
to avoid the stress caused by restriction of movement. Space should be able to provide good
ventilation to prevent the animal from being choked up by ammonia (NH3) from their urine.
Protection: Housing should be able to prevent against injury within the hutch, rain, direct
sunlight, direct and indirect wind and predators such as dogs, cats, rats, ants, man, etc.
TYPES OF CAGES/ HUTCHES Indoor hutches: These are kept inside a house (stable). The
stable is a place in which or under which the hutches are placed. Advantages: I. It provides good
conditions for the rabbit and the rabbit keeper II. Easy access to animal (even when there is rain
or high sunlight) III. For animal adequate protection IV. The individual hutch can be easily
cleaned and disinfected V. It allows ease increase in production Disadvantage: It is very
expensive Outdoor: The requirements of space, protection and ease of management can be
achieved through appropriate design, construction and siting. Design: A typical rabbit hutch
dimensions are follows; 1m above the ground Height of hutch: 60cm at the front, 50cm at the
back for easy drainage Width: 50-60cm Length: 90-120cm Construction: The materials used in
construction would usually be locally available materials such as interwoven branches, split
bamboo, mud, tin, plastic. If possible, a fence should be built around outdoor hutches and fitted
with a padlock gate. Siting: Common aspects of the siting include the following; a. It should be
placed near a house wall / fence to provide shade and protection (from sunlight, rain and wind).
Note that while too much sunlight may be stressful, too little is also undesirable because the
hutch may become damp, there will also be reduced disinfection by the sun’s ultraviolet rays,
and Vitamin D synthesis by the rabbit may be impaired if it does not experience some direct
sunlight. b. It is important to site hutches under trees in a very hot environment c. The site must
ensure security against predation. This is achieved when hutches are kept near keeper’s house.
Advantages: - it requires low capital - Materials are always available - Appropriate when starting
production Disadvantages: - No perfect protection against predator - Difficult to clean - Not easy
to increase the number of hutches quickly (it limits production) Floor Method: This involves
keeping the rabbits on the ground in a fenced area provided with simple boxes for shelter.
HOUSING EQUIPMENT
These are 1. Water trough 2, Feeder 3, Kindling (nest) box 4. Forage / Roughage rack
Water/Feeding Trough. The materials for water/feeding trough should provide the following; a.
it should be impossible to tip over b. Deep enough to discourage scratching out of contents c. It
must not cause injury to the rabbit d. It should not be expensive to prevent increase in cost of
production Roughage / Forage rack (it can be fitted inside or outside of the hutch) a. It must not
limit feed intake b. It must contain fresh succulent forage Nest boxes. This can be open or closed.
An open top 12" x 18" x 10" plywood box works well. This comes in when the animal is about to
kindle. a. It should not be placed until the animal is about to kindle b. It should be draught free/
proof c. It should prevent the young rabbits leaving until they are at least 2-3 weeks old.
MAINTENANCE OF EQUIPMENT
1. Water and feeding trough must be washed regularly (daily)
2. Use clean rag (cloth to dry the feeder
3. Disinfection of the water and feeding trough at least once in a week with EDTA or Izal to
remove feed adhered to feeder and prevent disease outbreak.
4. Roughage rack and cage must be cleaned once in a week and disinfect when young ones are
not there.
5. Checking for the development of sharp edges in hutches and on equipment which may cause
injury.
6. Nest box must be removed after weaning (5-6 weeks), wash and disinfect in preparation for
next breeding season.
NUTRITION Proper feeding will influence the rabbit’s growth, fertility and health. Some
feedstuffs contain a lot of protein; some are sources of energy (rice bran, tubers, etc). Protein and
energy as well as minerals are of importance. It should be noted that the amount of feed to give a
rabbit depends very much on the state of production. Protein level: The protein level of the feed
is very important. For efficient rabbit feeding, you need four diets. Since most rabbit producers
cannot (or do not want to) handle more than one feed, a 16-17% protein feed may be substituted.
Protein Requirements of Rabbits Newly weaned rabbits >18% CP 12-24 weeks old 16-18% CP
Breeder 15-17% CP Other stocks (Normal growth) 12-14% CP Carbohydrates and Fats
Carbohydrate and fats provide energy. Rabbit needs energy for contraction of muscles which
enable the rabbit to move. It is also used to join substance together to build up the rabbit’s body
and to make products such as hair and milk. Rabbit adjusts their food intake to satisfy their
energy requirements. A general recommendation of energy requirement for breeding rabbits is
2600-2700 Kcal DE/kgDM or 2.0-3.0 MJME/kgDM. Minerals Most of the minerals in the
rabbit’s body are in the bones and teeth which contain large amounts of the two minerals;
Calcium (Ca) and Phosphorus (P). These minerals help to give the bones their hardness. They are
also involved in maintaining the acid-alkaline balance in the blood. Phosphorus also involves in
energy transfer within the body cells. Ca, P and Vitamin D are often considered together because
they interact with each other. Other minerals are Mg, Na, K and Cl (major minerals). Examples
of trace minerals are Fe, Cu, S, Co, Zn, etc. Vitamins Vitamins are chemical that are require in
very small amount to speed up chemical reactions within the rabbit body. The most important
vitamins are vitamins A and D and the B vitamins, choline and Thiamin.
COPROPHAGY / CAECOTROPHY This is the eating of faecal-like pellets produced in the
caecum. These caecal pellets are sometimes called soft faeces. To do this, the rabbit sucks in the
soft faeces as they emerge from the anus, then swallow without chewing. Consumption of the
soft faeces starts when the rabbit is about 4 weeks old. Note that rabbit can survive without
practicing caecotrophy for many days but death is usual if they are prevented from eating their
soft faeces for several months. Soft faeces are higher in crude protein and lower in crude fibre
than hard faeces. Their higher protein level is due to their content of bacteria. Caecotrophy is a
very important part of the rabbit’s digestive processes. It recycles some unabsorbed nutrients as
well as returning protein and vitamin B rich bacteria for enzyme digestion in the small intestine.
The quantities of feed for total daily consumption for all animals are as follows; *Young
fattening rabbits (4-11 weeks); 110-130g * Lactating does with litters (weaning at 4 weeks): 350-
380g * Adult (maintenance) rabbits: 120g * For the rabbitry as a whole: from 1 to 1.4kg of feed
per mother cage per day
FEEDING SYSTEM These are: Extensive system: total dependence on forages and kitchen
wastes. Advantages - Cheap - Easy to provide the quantity of food required Disadvantages -
Forage availability varies with season - The quality of the forage reduces during dry season - It is
labour intensive - It can introduce diseases and health problems. Intensive system: Total
dependence on prepared concentrate foods from the feedmill. Advantages - High levels of
production - Little risk of disease introduction Disadvantages - Very costly - Depends on the
feed miller (in terms of availability and quality) Semi-intensive system: The use of forages
supplemented with prepared concentrate foods. It falls between the extensive and intensive
system in terms of advantage and disadvantages. It is also the system that is most suitable for the
small-scale producer. Types of feed Aside balanced pelleted feed which contains 3-35g DM per
kg of live weight per day given to the rabbit, the following wild and cultivated plants are suitable
for rabbit feed: Amaranthus spp. Mimosa pigra Arachis hypogea Panicum maximum
Cocos nucifera Daucus carota Ipomea batatas Leucaena leucocephala Tridax
procumbens Sorghum vulgare Vigna sinensis Zea mays Solanum tuberosum
SEXING OF RABBIT: Determining the sex of rabbits is not difficult with a little practice. It
can be carried out shortly after weaning at six to eight weeks. This is the time when the males
and females should be separated, the rabbit should be held on its back, put one finger on the tail
side of the genital opening and on the abdominal side. Press down gently and stretch the organ
with the finger and thumb. If it is a doe, a long slit will appear, if it is a buck, a small rounded
tube-like structure will show.
REPRODUCTION: The male The proper age for the first mating depends on the breed and
individual development. For small breeds it is 4-5 months, for large breeds 9-12 months. One
male can easily handle up to 8 - 10 does. It is good practice to keep the male hutch at some
distance from the females so they will not get accustomed to each other’s smell. The female The
does require more care and attention. Like the males, the proper age of first mating depends on
the bred and individual development. Mate does when they reach maturity (4-5 months for the
lighter breed, 7-9 months for the heavy breeds). Buying Breeder Stock Once buildings are built
or renovated and equipment purchased, you should purchase a good breeding stock. Remember
-- Poor breeding stock will produce poor offspring. It is important that you begin with good
stock. The price a breeder asks for stock does not reflect the quality of the rabbits. Only time,
records, and results can prove the worth of breeding stock and the reputation of the breeder.
Look at the records of the breeder's rabbitry to see the quality of the stock. Here are a few things
you should look for:
1. Good health
2. Average litter size (8 or more)
3. Death rate (not over 5%)
4. Percent conception (90% or better)
5. Dressing percentage (55-60% including heart, liver and kidneys)
6. Select rabbit based on the feeding style/system. All of this information may not be available,
but most of it should be. It pays to deal with a breeder who keeps good, accurate, reliable
records. A look around the breeder's rabbitry can tell you much about the type of operation he
has, but his records tell the real story.
MATING, Experience suggests that early morning or evening mating is best. It is certainly
advisable to avoid the hottest periods of the day for this important operation. For mating, always
take the doe to the buck’s cage. If they fail to mate a few minutes, take her to a different buck. If
this fails, try again the next day but do not leave the doe with the buck all day or even an hour in
an attempt to solve a mating problem. If the does is ready to be mated she will stand still within a
few seconds, stretch out and slightly raise her hindquarter so as to allow the buck to mount and
mate. Successful mating is signalled by the buck thrusting forward and literally falling off the
doe. Often the buck makes a characteristics cry of pain or joy. If the buck slides backwards off
the doe and does not fall the mating has not taken place. If mating was successful put the doe
back in her hutch.
PREGNANCY TEST Palpating Palpating is a method used for determining doe pregnancy at
14 days after mating. Non-pregnant does are re-bred immediately. The objective is to feel the
developing embryos in the horns of the doe’s uterus. Position the doe lying relaxed, feet down,
facing you. Grasp the ears and a fold of skin from the shoulders (scruff) with one hand. Place
your other hand the body between the hind legs and just in front of the pelvis. Place your thumb
on one side and forefinger on the other side of the uterine horns. Be careful not to apply a lot of
pressure; just slide your fingers along and the embryos should slide gently between the thumb
and forefinger. Does that have been handled often are much easier to palpate. Do not attempt
palpation unless the doe is calm or you may damage the embryos. Late pregnancy test
Inexperience keepers should practice detecting pregnancy on does that are 20 days pregnant at
which stage the foetuses are easy to identify. By around 28 days the mammary gland will have
developed significantly and this can be regarded as final confirmation of pregnancy. At around
29 days, the doe will begin to remove fur from her abdomen to make a nest. Pseudo-Pregnancy
Test False pregnancy occurs as a result of sterile mating or more commonly from stimulation of
one doe riding another. It happens more frequently with does that have not kindled their first
litter. Always separate does at least a month prior to breeding. Does must be separated at least
18-20 days before mating. The doe may pull fur and attempt to make a nest but she will not keep
it clean.
KINDLING AND MOTHER CARE When the doe is almost ready for kindling (about 4 weeks
after mating) you can put a nest box in the cage (hutch). Kindling can take place in this nest box
at any time of the day but morning early seems to be the most popular time. All she needs now is
rest and feed. Cannibalism or Abortion Cannibalism and abortion are common problems. The
causes are many and mostly undependable. These are some of the causes:
1. First-litter does are extremely nervous. Give them one more chance and then cull if
cannibalism recurs.
2. Unbalanced diet
3. Lack of water
4. Predators can cause the doe to stamp her feet and mash the young
5. Unusual noise can cause the doe to injure the young and can result in cannibalism.
6. Moving nest box after young are kindled.
7. Shallow nest box makes the does feel insecure and she is easily disturbed.
Fostering; Fostering means getting a doe to accept rabbit(s) from another litter. Guidelines for
carrying out fostering are as follows: * Mate does on the same day * The litters involved should
be born within 3-4 days of each other. * Only foster rabbits that are less than five days old. *
Remove both the foster doe and the donor doe from their hutches. * Carefully remove the rabbits
to be fostered from their nest with the minimum of disturbance and without touching any of the
rabbis that are not being fostered; return the donor doe. * Introduce the rabbits to be fostered,
disturbing the foster nest as little as possible. * Leave the newly mixed rabbits for a few hours so
that they all take on the same smell * Return the recipient doe to the hutch while at the same time
giving her some food which you know she likes.
Weaning Weaning is the separation of the doe and the young. This is usually takes place
between 5-6 weeks. After weaning, the doe should be allowed to recover her body condition
before re-mating. Much will depend on the level of feeding but the doe should normally have
rest of at least four weeks.
Handling of Rabbits Rabbits should be handled gently. They must never be lifted by their
ears. A rabbit can always be picked up by the skin of the shoulders. For rabbits weighing
less than 1kg, one method is to pick them up and carry them by the saddle just above the
hindquarters, using thumb and index finger If the rabbit is heavier, it is best to take it by the skin
fold around the shoulders, but if it has to be transported or shifted for more than 5 or
10minutes, it either be supported with the other hand or be carried on the forearm with the head
in the bend of the elbow If it struggles and cannot be controlled, it is best to just drop it so it will
fall on all fours and then pick it up again within 2-3seconds.
RABBIT DISEASES Ear Canker and Skin Mange: External parasites such as mites can cause a
variety of skin and ear conditions. With ear canker the entire ear may become filled with crusty
scabs. Without attention the mange may spread onto and over the face. All rabbits and
particularly their ears should be regularly inspected foe mange and skin sores. Rabbit with ear
canker may shake their heads a great deal. Mange caused by mites can be easily controlled by
acaricide drops or solution (dipping) Coccidiosis: This is the most common diseases in rabbits. It
may be classified as a parasitic disease since the causative organism is a microscopic animal
(protozoa). Symptoms in moderate or severe cases include a loss of appetite, “pot belly”,
diarrhoea and an inability to gain weight. Coccidiostats may be bought and added to their
drinking water to prevent Coccidiosis or to cure it as required. Mastitis: This is a bacterial
disease is not common but is occasionally seen in rabbit. It occurs when there is an infection and
inflammation of the teats, which become hard and sore. Antibiotic (75,000-100,000 units of
penicillin) will clear up the condition but as it has a tendency to recur; it may be unwise to
continue breeding from that doe. Snuffles (Chronic Rhinitis): It is a bacterial infection of the
respiratory system similar to cold in humans. The symptoms are sneezing, noisy breathing, a
runny nose and wet and matted fur on the face and inside of the front legs as a result of the rabbit
using its front legs to wipe its nose and face. Antibiotics may appear to be effective but mortality
is usually high and those rabbits that recover are often affected again if exposed to some new
stress.
RECORD KEEPING The only way you can know how well you are doing in the rabbit
business is to keep good records. If you keep good records then you can make sound
management and business decisions. Good records let you know if you are making a profit, and
they are necessary for income tax purposes. Keep only necessary records. You can easily
overburden yourself with record keeping. Decide what records you need and then keep them
daily. Listed below are some basic records you need to keep:
1. Breeding records - date bred and buck used
2. Kindling dates and number born, dead and alive
3. Number and weight of weaned rabbits
4. Average weight at market time and age of fryers at that weight
5. Expenditures (including utilities)
6. Sales You should design your own record cards to meet your needs. Sample Records
An example of a doe record card Doe Name----------------------- Date of
birth-------------------------------------- Date mated Buck used Date kindled Number born
alive/dead Date weaned Number weaned Notes An example of a buck record card Doe
Number----------------------- Date of birth-------------------------------------- Date used Doe mated
Date doe kindled Number born alive/dead Number weaned

PIG PRODUCTION INTRODUCTION

In spite of certain negative, cultural and religious sentiments, pig continues to improve its
position as a source of animal protein in the human diet. pigs are kept for meat production, which
can be in form of pork or bacon. The fat obtained from it can be used for preparation of lard. Pigs
have a higher survival rate under scarcity of inputs as presently observed in Nigeria. Pigs are
efficient utilizers of concentrates and converters of feed into edible human food. Pigs produce
more liveweight gain, form a given weight of feed than other animals except the carefully
managed broilers. Pigs lead other animals in the production of vitamin B1 and stand second in
the productivity of the vitamin niacin per kilogram given. They have the ability to utilize a host
of agro-industrial byproducts and crop residues with little or no processing and at minimal cost.
Pigs have a tremendous ability to store fats but it should be remembered that except where feed
is plentiful and cheap, it might not be economically meaningful to attempt to build up fats in
pigs. This is because it takes much more feed to product a kilogram of fat as it is to product a
kilogram of lean meat. It is therefore the job of the pig producer to make sure that the pigs are
slaughtered at the time when the fat-lean ratio is acceptable to the consumers. Pigs are also
reputed for growing maturing rapidly and having a remarkable fecundity or prolificacy. This is
judged by the number of piglets produced per litter, which can go up to fifteen in some cases,
and they can be managed to raise 2-2.5 litters per year. In addition, pigs need only a small space
in which to grow unlike beef and dairy cattle, which usually require at least 1ha of natural
pasture per head. Pigs can be raised on a small area either in a close confinement within a
building or on a small area of pasture.
PROBLEMS AND PROSPECTS OF PIG PRODUCTION IN NIGERIA
Production or management problems: low average productivity The problems of management
are linked with those of production and these include nutrition, labour, capital, disease control,
breeding and marking. Others are low literacy level, rejection of technical assistance, housing
condition (moist, no waste disposal, inadequate ventilation and drainage, under-utilization of
space, overcrowding, foreign designs) and no attention to breeding programme Record keeping-
scanty records, very few farms have record on input, such as feed, drugs and accurate record of
stock that is slaughtered or sold. No critical analysis of the economic performance of the
operation Problems of feeding : most problematic Genetic potential must be express through
adequate nutrition Inadequacy in quality and quantity of feed  <=10% maize in production,
Low production of key ingredients needed for pig feed- <=10% maize in production, Requiring
urgent need for alternative feedstuff for feed: e.g. Cassava, sweat potato, molasses, blood meal,
offal meal; and also cocoa husk, pineapple waste, plantain peels, rice husk, yam peel etc.
Processing with or without chemical can improve by-product and crop residues Creed feeding
and flushing of gilt and sow are not practiced Health Problems: Good knowledge of routine
health and prevention procedures Difficulties of employing the assistance of veterinary
doctors Housing problems- Inadequate knowledge of the floor space requirement of pigs
Under-utilization of space and overcrowding 2.23m2 is required by the following: • 3 dry or
2 pregnant sows • 1 boar or 1 sow and her litter • 2 Bacon pigs up to 90kg body weight • 10-12
weaners/growers Marketing Problems: Pork is acceptable by some people and religion
Fresh pork, Sausage, Bacon and Ham- products Dispose off pig at 70-90kg body weight if not
use for breeding
STRATEGY FOR THE DEVELOPMENT OF PIG INDUSTRY IN NIGERIA The strategy
requires a development policy which focuses on highly complex and capital intensive operation.
It should be in two forms: Large scale feed depot – use of agro-industrial by-products and crop
residues Pig breeding and multiplication centres- Production and multiplication of foundation
stocks. Availability of genetic materials Development of strains of pigs adapted to the
condition in the country. Mobilization of pig producer in pig development efforts: Small
scale pig producers in the village Establishment of Co-operative piggery unit –attract bank
financing Community farms- self effort based, with government supplying feed, drugs,
weaners; processing and marketing Establishment of compensatory policy Subsidies feed,
foundation stock, equipments With others requiring heavy initial investment e.g. building
Establishment of facilitating programmes: Credit provision Risk reduction by providing
supportive services as veterinary and extension services animal health and disease
prevention
PIG MANAGEMENT SYSTEM Extensive system – Traditional system in the tropics and it is
the cheapest. Animals are usually few with 1-3 breeding female/herd. It is usually with or
without supplementary feeding of low quality, which is erratic. It is predominantly indigenous
pigs, which are scavenger. They are characterized by low growth, productivity and high
mortality. They are characterized with high load of intestinal parasites. Pigs are kept to meet
family needs. Semi-intensive system Pigs are confined and fed in backyard and fed with kitchen
waste, vegetables and by-products. With minimal management adopted. It is characterized by
low productivity and high mortality. They consist of indigenous and crossbreed of exotics.
Productivity is high compared with the scavenging pigs. Intensive system It is a commercial
production with pigs numbering 50 and above. Purchase of feed, more sophisticated housing,
with adequate space. Pigs are managed to optimize output. Consist of higher performing exotic
and indigenous breeds. Marketing of finished pigs are done through local butchers.
BREEDS Many breeds of pigs can be kept in Nigeria. These include: Large white (Yorkshire) –
They originated from Britain. They are white with erect ear, and appreciable body length. The
large white thrives well under confinement conditions. It is best known for its large litter size and
mothering ability. The large white pig is a docile tractable breed. Being one of the largest breeds,
the gains are somewhat slower compared with other breeds. However, the carcass is of excellent
quantities. Landrace – they are white and possess large floppy ears and longest body compared
with any other breed. They have large litter size and very good mothering ability. The flesh is
excellent for making bacon. The breed performs well under good management. They are white in
colour. They have the longest body size. Sows produce and rear large litters of piglets with very
good daily gain( ADG) and high lean meat content ideal for either pork or bacon production.
Duroc – they are sound and vigorous, very fast growing and profitable in production under
varying production practices. The pigs are red to golden brown in colour. Thick auburn coat and
hard skin and have short drooping ears and arched back; they are considered to be very good
meat hogs. Tamworth – they are long-bodied, long-necked and long-legged with straight head.
Colour varies from golden red to dark red. It is used for the production of bacon and meat. The
sows are good mothers, and piglets have high birth weight. They came from Britain. Large Black
– The large black breed is a big British pig, long well proportioned with a good reputation for
ham and bacon production. It is a long, black pig with lop ears and good ham and is considered a
good grazer and mother. Pietran Breed - Belgium breed of medium size. The colour is white with
black sports. Around the black sports there are characteristic rings of light pigmentation that
carries white hair. Ears are erect. It is famous for its very high lean meat yield. But associated
with presence of the halothane gene responsible for Porcine stress syndrome. It's therefore not
desirable as a pure bred but used in cross bred synthetic terminal sire line. Poland China –
Originated from U.S.A. They are sound on their feet and legs, and perform well in confinement.
They are black with white on the snout, the feet and the tail tip, with drooping ears. They are a
meat type hog, producing a high-yielding carcass with high lean to fat ratio. Hampshire- They
are a black colour type of pig easily recognized by a white belt around the shoulder including the
fore-legs. They have a good feedlot performance, yield of good lean and red meat. They also
have high prolificacy and high survival rate of the piglets. Indigenous breed – Small in size with
a long snout, back swept ears and a straight tail. The commonest colours are brown with black
patches, brown, black, and black with gray or white patches. It is characterized by stunted
growth, poor reproductive performance of average of about 3 piglets. They are very hardy and
have sharp feet.
HOUSING A well-drained land is needed both for housing and paddocking. This will minimize
disease outbreak and parasitism. Pig building apart from providing protection against inclement
weather should also provide proper hygienic conditions required to maintain the healthy growth
of pigs at lowest possible capital expenditure. The house design should ensure reduced labour
input but increased efficiency in management and operation. Permanent pig houses should be
cool, durable and easy to clean. Floor should be made of concrete while roofing could be made
of corrugated iron sheets covered with bamboo leaves/grass or adex sheets. The free-range
system may be used for the fattening but the range will need partitioning with fencing materials
into paddocks of suitable sizes. Farrowing pen is designed to contain the sow and the piglets with
little restriction and presence of guardrails. The boar pen is of similar design to accommodate a
boar and a sow at mating. A pen measuring 2.23m3 is alright for 10 weaners/growers or 3 dry
sows or 2 pregnant sows or 1 boar or 1 sow and her litter or 2 finisher. Adequate provision must
be made of feed and water trough.
MANAGEMENT PROCEDURE Daily routine: The everyday management of recurrent jobs
must be strictly adhered to. They are: Water – should be provided the first thing in the morning.
Remove the leftover water in the trough, clean the trough thoroughly and refill with clean fresh
water. If a wallow facility is provided, replenish with fresh water. Feeding – This follows next.
Dry feed should be available at all times. Restrict (wet) feed is supplied twice a day. Provide not
more than what pigs will eat within 20-30minutes. Remove leftover, because it gets sour and is a
breeding ground for maggots etc. if possible, provide daily greeneries (leaves, grass, etc.). If
breeding stocking can go on pleasure it must be done early in the morning as long as it is cool.
Cleaning – Should be done after watering, feeding and allowing pigs to eliminate. The pens will
stay cleaner. Remove manure and moist bedding. Cleanliness is all-important and cannot be over
emphasized. If a pen is vacated it should be washed and disinfected before other animals are
brought in. Observation – Observe every animal each day for its state of health, injuries,
general comfort, signs of heat, etc.
BREEDING Source and choice of breeds The introduction of diseased stock poses the biggest
threat to the herd’s current health status. Pigs should only be brought in from known healthy
herds, and where possible some guarantee obtained as to their freedom from certain diseases, or
parasites. A period of quarantine (4–6 weeks) and acclimatisation provides insurance against
new diseases being introduced and allows new pigs to be exposed and gain immunity to
diseases on your unit. Large white is robust, adaptable and of higher performance than others
breeds. Duroc - Jersey also has good attributes for both rearing and growth in the tropics.
Landrace pigs have been widely used for crossbreeding purposes in the tropics. They do well
under close confinement feeding but must be well managed and fed. Selection of Breeding Gilts
One of the greatest effects on profitability is the number of piglets reared per sow per year. As
well as possessing the genetic potential to improve the production characteristics of her progeny,
the sow must have the ability to rear large, healthy litters. Gilts selected to have at least 6 evenly
space teats on both sides so as to accommodate a large litter. Avoid selecting gilts with blind
teats. Short, thick teats are less desirable than longer thinner teats. It should be large, without
sign of infantilism, and free of the ‘fish hook’ appearance found in hermaphrodites Gilts should
be selected from sows, which wean 9 -10 or more piglets per litter and are known to be good
mothers. Select breeding gilts at weaning period, further selection should be done 5-6 months of
age. Select fast growing weaners. These will likely consume less feed per unit live weight gain,
thus less costly to keep. Select gilts which have developed hams and comparatively light heads.
The selected gilts should have good body confirmation i.e. strong legs, sound feet etc. Gilts
should be wide through the hindquarters with depth and squareness in the body cavity. If the
physical soundness of the gilt is in doubt she should not be kept as a breeder Gilts should be
quiet but alert and active. If there is any tendency to be flighty or overly aggressive, they should
be disregarded as future breeders.
Selection of Breeding Boars: It is extremely important to select a good boar since it contributes
half the quality of the herd. Areas to consider: Boar should have sound feet with good, full
hams, uniform curve at the back and of good length. Boar should have at least 12 nicely placed
rudimentary teats so as to pass on this characteristic. Selection should be done before castration
i.e. at 4 weeks. Make sure that his toes and pasterns are not long, weak or misshapen. When he
walks, he should move freely, without any sign of stiffness or lameness. The testes should be
normal in shape and size, even, and free from defects
Types of Breeding Pure-breeding: Mating purebred individuals of the same breed. The
progeny has the same genetic makeup. Objectives of pure-breeding are to identify and propagate
superior genes for use in commercial production and to propagate and identify superior females
for maintaining valuable genetic material. Cross breeding: Mating two individuals from
different breeds. Take advantage of the observed improvement in performance of the progeny
above that of either parent - heterosis. Out breeding: Mating individuals of the same breed but
who are less closely related than the average of the breed. There should not be a common
ancestor for at least four generation back in the pedigree of the boar and the females with which
he is mated. It is a useful mating system in purebred individuals. In breeding: Mating
individuals of the same breed but which are more closely related than the average of the breed.
This could be between as close individuals as full sibs or sire or daughter. Pure breeding is a
special kind of in-breeding. High frequency of homozygous gene pairs applies to both desirable
and undesirable traits. In breeding causes decrease in litter size and increases mortality. Inbred
sows are inferior in milking and mothering ability. It delays sexual maturity in gilts and boars.
Inbred boars have less sexual libido. Inbred gilts have fewer eggs during oestrus and farrow
smaller litters than those out bred. Breeding Strategy Breeding is a complex science that requires
skill and knowledge. It also requires thorough record keeping. To achieve genetic improvement
the following methods can be used: Selection: select the best individuals in the herd for
breeding, looking at their performance in various characteristics e.g. litter size, growth rate, feed
conversion ratio, disease resistance etc. Culling: remove the individuals that do not perform
well.
MANAGEMENT OF BREEDING STOCK Pigs selected to the breeding herd usually include
the young male and female pigs. Boars: Start serving after 8 months of age. First two months of
service, serve only twice per week, after can service six times per week, Should be kept in its
own pen to avoid fighting. When mating transfer the sow to the boar, one boar can serve up to
15 sows, Considerable exercise is necessary to prevent the development of leg weaknesses. The
boar's feet should be trimmed regularly as deemed necessary. Boar should be washed with soap
and water every 4 months and sprayed for the lice and mange. The pen walls should be white
washed with a wash containing a powerful disinfectant at the same time. Gilts/sows: Provide
enough exercise as some sows will tend to fatten if not exercised. A fat sow takes longer to
come on heat. It is also more likely to crush her young piglets. First service for gilts should not
be until the age of 7 - 8 months. Sexual maturity occurs as early as 4 - 5 months. Reproductive
life of a sow is 4 - 5 years. Keep about 3-4 gilts/sows per pen of 9-10 m2. Pen should be kept
clean (change bending regularly). Sows/gilts pens should be next to the boars to stimulate them
to come on heat. But not too close so that they would not get use to him. Flushing: It is important
that the gilt has at least two true heat periods before mating, to gain the increase in ovulation rate.
For gilts, the ovulation rate can be further increased by a high energy intake for 10– 14 days
prior to service but should be reduced for the first 3 days after mating. Increased feeding levels
afterward to ensure adequate energy intakes, but prevent high energy intakes between days 70
and 105 of gestation.
Breeding Cycle: The normal heat period lasts for 3 - 5 days Heat signs: 1st stage: Early heat
signs General restlessness, Vulva turns red and is swollen, White mucus discharge, Grunting
noise. 2nd stage: Service period signs- Real Oestrus lasts for 40 - 60 hours, Vulva becomes less
red and swollen Slimy mucus discharge Tendency to mount and be mounted by others. The
sow or gilt will stand still when pressure is applied to her back. (Thus the right stage to send her
to the boar or inseminate). 3rd stage: Post oestrus-period signs- The sow/gilt will not stand still
when pressure is applied to her back. The swelling of the vulva disappears.
http://www.unaab.edu.ng 65 Note: The usual length of oestrus cycle is 3 weeks (21 days) •
shorter or longer periods may be seen in the range of 18-24 days. Mate gilts when standing heat
is first detected, and again 24 hours later
Recommended practices: Put the sow with the boar for a short period every day when the heat
is expected. Always take the sow to the boar. This is less upsetting for him. Put the sow and
boar together just before feeding. Allow the boar to serve twice, with an interval of about 12
hours between services. If the sow doesn't conceive, she will return on heat in about 3-week's
time. 10 days before service, give the sow/gilt 1 - 2 kg of feed extra per day. Continue this for
one week after service. Give 0.5 kg extra feed per day at last month of pregnancy, but decrease
gradually one week before farrowing. Provide plenty of water to help prevent congested gut
during farrowing. Each boar should be kept in its own pen to avoid fighting. For mating, the sow
is taken to the boar.
SYSTEMS OF MATING:
Pasture mating – this involves grouping of sows and gilts with one or more boars. This has the
advantage of reducing the requirement for labour as the boar is more skilled in detecting heat
than the most skilled herdsmen. The system also provides them with adequate exercise. On the
other hand however, it is not easy to know the sire of the piglet, records of conception and
farrowing date cannot be kept, and there is no regulation of the sexing activities of boar which
lead to sex abuse. Also where females are many and only few boars are present, it is possible to
neglect some of the female.
Hand mating – this is the control and organised pairing of specific animal for the purpose of
reproduction. In this system of mating which is characteristic of intensive system, female
animals on heat are usually indentified and brought in to predetermined make for mating. On
certain cases where male and female are inexperience, assistance may be necessary. In this
system, there is better control of boar power, the conception and farrowing date can be better
planned and the respective sires can be known. The disadvantage of this method include low
fertility, which may results from inaccurate heat detection and it involves a lot of labour
especially in terms of heat detection.
Artificial insemination – The semen from the prime boar can be used on many farms and even
across continent. A single ejaculate can be used for 15-20 pigs. It has the volume of 150-500ml.
The sperm is collected over a dummy sow by means of rubber tube the sperm is collected in to
flask and subsequently process into vials which can be processed and transported to various
farms where they can be reconstituted and used for the herd. It has the advantage that animal
separated by distance can produce offspring through mating without actual contact. Through
A.I., one boar can be used for well over 2,000 females per annum with a resultant progeny of at
least 20,000 piglets, it prolong the usefulness or effectiveness of desirable animal which cannot
perform natural service either as result of accident or old age or injuries. The transportation of
animal is expensive. In addition animal being move from one farm to another may have to
undergo quarantine procedures to reduce the risk of disease transmission. All these problems are
eliminated or reduced through A.I. On the other hand, http://www.unaab.edu.ng the system is
very expensive in terms of labour and equipment and poor detection of heat may result in low
conception rate
FARROWING AND BIRTH MANAGEMENT
a. Expected date of birth: On average pregnancy lasts 115 days after conception (3 months, 3
weeks and 3 days).
b. Farrowing Preparation measures and birth of piglets: About a week before the expected
delivery date, the sow should be: Washed with soap and water and then rinsed with a mild
disinfectant. The pen should be disinfected before the pregnant sow is put in. Immediately after
washing she should be put in a pen of her own. Dewormed and treated for lice and mange. Any
good acaricide (cattle dip) can be sprayed on the sow or gilt to kill the lice and ticks. Putting in
the farrowing pen a week before the birth will also help her get used to the new surroundings.
This increases chance of a quiet and smooth farrowing. It makes individual feeding of the sow
possible. 2 days before farrowing, the sow and the pen should be washed and disinfected again.
High pressure sprayer in shower area for pigs should be provided, in case of large farms
Signs of Farrowing: Udder enlargement during the last 2 days, the udder will start to look
much redden. A white or clear fluid can now be extracted from some of the teats. The sow will
be livelier, alert, and restless and may start to bite. She scrapes the floor with her forefeet and
sweeps the straw bedding into a corner with her snout to make a nest. In group housing the sow
may fight other sows. Just before delivery, the udder will swell and the sow will calm down.
Before the first piglet is born a bloodstained fluid comes out of the vagina. In gilts the fluid may
be released earlier, the sow will usually farrow during the night or evening.
Problems related to the birth Difficulties during birth: Crushing of piglets, Slow Delivery,
Weak piglets, Piglets born prematurely, Accidental killing of the piglets by the sow, the sow
becomes ill after farrowing.
Piglet Management and Care of the newborn piglets A few minutes after the birth the
umbilical cord may be pulled gently away or cut if necessary (to about 5 cm length). After birth,
the navel of each piglet should be soaked in a cup of iodine solution to prevent inflammation and
tetanus. Each piglet should be rubbed carefully, dry with a cloth. Make sure the piglets are able
to suck from the udder as soon as possible after birth. Weak piglets may need to be assisted.
The piglets can be given additional feed of goat or cow's milk, or a mashed bean porridge to
which a little sugar has been added. If the milk produced by the sow is too little to meet the
needs of the piglets or the sow completely neglects the piglets, they should be put on another sow
or reared on cow or goat's milk.
Feeding piglets whose mother produce less milk: If the sow does not produce enough milk, the
piglets should be given to another sow which farrowed or gave birth up to three days before.
This sow should have fewer piglets than the number of teats on her udder. Transfer extra piglets
to the sow with less piglets after disguising them with a spray which has a strong smell e.g.
engine oil/kerol diluted with water to last at least 1 or 2 days. All piglets should be sprayed as
soon as introduction is done so that the foster mother doesn't recognize the foreigners. If there is
no sow to take over feeding the piglets, they will have to be given extra food by hand. Goat or
cow's milk can be given to the motherless or orphaned piglets.
Teeth Trimming: The piglets are born with needle sharp teeth
 It is usually necessary to trim the piglets' teeth to prevent them biting the udder.
 Only the points of the teeth should be removed.
 If any more is removed there is a risk of damaging the mouth.
 When trimming the teeth, the tongue of the piglets should be rolled back to avoid injuring it
.Anaemia or Iron deficiency: Anaemia is caused by iron deficiency.
 This iron is needed for the formation of haemoglobin.
 This is an important problem, especially for young piglets kept indoors.
 They receive additional 1-2 mg/day from milk while they need 7mg during the first week.
 The piglets become very pale a few weeks after birth and their growth slows down.
 This can be prevented by: • Giving the piglet (0-3 days after birth) iron injection preferably at
neck muscles
• Oral iron- paste containing iron is put in the mouth within 24 hours of birth
• Feeding compost- must be of good quality and supplied daily. Compost of poor quality may
contain bacteria.
• Wood ash can also be put into the pen. This will not provide iron, but it does contain other
important minerals.
Tail Cutting
Cut the tip of the tail within 4-7 days.
 This prevents tail chewing, which can lead to infections.
 A piece of chain can be hung down from the ceiling for the piglets to chew.
Heating for Piglets: In cold weather, a small area can be heated with an infrared lamp. This
keeps the young pigs warm. It helps prevent pneumonia and crushing as the piglets tend to stay
under the lamp when not feeding.
Creep feeding: Young piglets from 7 days onwards should have high protein feed available to
them. This has to be fed in a small area where the mother cannot eat the feed. The feed
conversion rate of young piglets is very high and thus creep feeding is particularly economic.
Creep feeding helps the piglets to get used to feeding at an early age.
Weaning piglets: The piglets should already have started getting used to eating from a trough
alongside their mother. They will need protein-rich feed as they will be growing fast. There
should also be plenty of clean water for the piglets to drink. It is important for the piglets to
learn to drink water early in preparation for weaning.
Types of weaning; Weaning is usually undertaken in one of the three following categories:
 Conventional weaning: 3–5 weeks of age.
 Early weaning: 10 days of age to 3 weeks.
 Specialised weaning: segregated early weaning (SEW) and medicated early weaning (MEW).
 Steps taken at weaning Sow
 Determine whether the sow is to be culled or served again. On the day of weaning don't feed
the sow, in the days following farrowing flush the sow
 until serving ( flush for max of 10 days) Move the sow to another pen ( near a boar)
 Sometimes vitamin/mineral is given just after weaning Steps taking at weaning Piglets Give
piglets identification (tagging, notching, tattooing)
 Weigh the piglets to judge their average weight gain and uniformity
 Feed piglets with care to prevent digestive problems after weaning. The type of feed should
not be changed during and just after weaning
Weaning (3-5 wks) do not feed more than 100-200g/piglet/day during 1st 4 days
Weaning (6-7 wks) start by feeding about 50% of the ration piglets receiving during the last
 few days of suckling, then increase gradually Check health of the piglets carefully (especially
first 4-12 days after weaning)
 Prevent stress, pay attention to hygiene and climate of the pen
OCCASIONAL MANAGEMENT OPERATIONS
Castration – This is done for male pigs that are not required for breeding. Castration is carried
out because it is believed that pigs castrated grow faster and they not the “boar taints” which is
the “boar odour”. The boar odour is produced as result of deposition of polyphenols as one of the
secondary characteristics of pig. The castrate tends to be fatter than the intact male and female at
a given age. It is therefore, necessary to restrict feed intake if carcass leanness is the consumer
preference index. Castration is carried out usually by two herdsmen, one carrying the pig by the
hind leg with the belly facing upward. It is done between 2-3 weeks of age. The pig is carried
tightly. The other herdsmen clean the scrotum with disinfectant. He then holds the testis with his
hand through the skin and by means of sharp object cut through the testicle to the skin. The
testicle is then pull out and the two inner cord can be broken while the thick outer cord is swirled
round or looped about 10 times to prevent excessive bleeding. It is then tied and subsequently
cut. The second testicle can be removed through the same opening or similar one on the other
side. Pig is then released and provided with dry bedding in a well disinfected pen until proper
healing takes place. Measurement of back fat thickness in pigs – The consumer demand usually
favours lean pork. Moreover, fatty male and female usually encounter reproductive difficulties.
The back fat thickness is measured at 3 point using the back fat probe. This is incited on the
animal back fat right through the shoulder, behind the last rib, and midway between the last rib
and the base of the tail. The average of the 3 measurements gives back fat thickness and this is
directly related to fatness in pigs. Ultrasonic equipment can also be used and this depends on the
conductivity of electricity which passes through the back fat and the muscular part of the pig.
This is graduated to detect the fatness of pig. Another way of measuring fatness of pig is by
using lead acetate paper which is transparent. This is used to measure the surface area of the
transverse section across the logissimus dorsi (muscle which lies across the back of the pig and
mainly located through the loin area). Lead acetate paper is placed on the transverse section of
the logissimus dorsi and traced with pencil on the paper, and by means of plan meter, the area is
measured and this is referred to as loin eye area. The loin is directly proportional to the
muscularity or the leanness of pigs. Fatness and leanness in pig has an inverse relationship, the
loin eye area is indirectly proportional to the back fat thickness. Ear notching – this is for the
identification of animals for record purpose and it should be carried out at an early age usually
not more than one day after birth. The system is easy and permanent compared with other
methods of marking; such as the use of a tattoo mark or ear tags. The right ear is used for the
litter number and left for the individual number.
FEEDING: The high productivity of pig in terms of growth and reproduction necessitate the
provision of highly digestible well-balanced rations. Pigs, being an omnivorous monogastric
animal can digest only smaller quantity of crude fibre. Therefore, their capacity to utilize
roughage is limited. However, this does not mean that they do not need any roughage. Providing
good pasture of good quality hay is a nutritional necessity as well as it reduces feeding cost
considerably. As different from ruminants, the amino acid content and the concentration of B
vitamins in the feed are important for pigs. The type of feed and the methods of feeding greatly
influence the feed efficiency, growth breeding efficiency, carcass quality and health in general.
Grains form the basis for feeding, to which protein rich concentrate and pasture are
supplemented. Because of grain shortage in most developing countries, pig producer should look
into the use of byproducts for economical production. By-products of oil extraction industry (oil
cakes), milling industry (wheat bran, rice bran, maize bran etc.), dairy industry (whey, skimmed
milk), slaughter house (meat meal, blood meal, bone meal), fishing industry (fish meal), brewery
industry (spent grain, brewers yeast) or the use of hatchery wastes form good sources for swine
feeds. Many human foods which have been damaged or contaminated can sometimes be used as
swine feeds. Surplus potatoes, yams, molasses can partially replace grains in swine rations. It
should however, be noted that the nutritional requirements of swine varies with the sex, age and
the physiological status of the animal. Feed requirements per day for the different classes of pigs
are as follows: Piglets 0.25kg, Weaners 1.0kg, Growers 2.0kg, Fatteners 2.5kg. The water
requirements per day are as follows: Class Litter/day Piglets 1, Weaners 3, Growers 5, Finishers
8, Gilts/sows/boars 8, Lactating sows 20.
a. Sucking pigs- Milk is the most important feed for baby pigs. This is supplied by the sow.
However, even when fed liberally; some sows are not able to supply enough milk for maximum
growth. Under such conditions, it is possible to increase weaning weights considerably by
supplying high quality creep ration during the suckling period. Such creep feed should contain
24-26% CP and 3400-3800 kcal digestible energy.
b. Growing-Finishing pigs: The period from weaning to market is one of the rapid growth and
changing nutrient requirements. The age and size at weaning will influence the type of ration that
should be provided for the first part of the post-weaning period. Under most conditions, it is
desirable to leave the pigs with sow until they are five to six weeks old. Nutrient requirements
for gaining pigs (6-12 weeks) are much more exacting than those of older pigs. The crude protein
and digestible energy of weaner diet is 20% and 3250- 3400kcal/kg while for grower is 16-18%
and 3000 kcal/kg and fattener diet is 15-16% CP and 2800 kcal/kg respectively.
c. Feeding of sow: Gilts and sows are not likely to produce a normal number of ova during the
oestrus period if they have been improperly or under-nourished. They should be in thrifty,
vigorous and gaining condition at breeding time. They should be prevented from becoming too
fat during pregnancy. Sows that are allowed to become fat tend to farrow small weak piglets.
Gestation rations must support the growth of the developing foetus in addition to maintain the
sow. Therefore, the level and quality of protein, minerals and vitamins in the ration is important.
The amount of feed required per day during lactation is 3-4 times that required during gestation.
To prevent udder problem at the onset of milk production, it is a good practice to supply fresh
water to the sow and to withhold all feed for a period of 12-24 hours after farrowing. Crude
protein content for breeding sow is 15-18% and 2900- 3200kcal/kg digestible energy. d. Feeding
the boar – the nutrient requirements of the boar are not so well defined as those of the sow, but in
general, rations used for sows are satisfactory for boars. Excess fatness is to be avoided since it
may adversely affect the boar’s activity and aggressiveness. However, feed intake should be not
be restricted to the extent that the boar developing and unthrifty appearance. e. Feeding methods-
Restricted feeding and ad libitum feeding.
DISEASES: Keeping animals healthy by confusing purchases to healthy herd, by proper
isolation of new animals, by employing sound principle of sanitation, management and feeding,
and by the judicial use of appropriate and dependable drugs and other medicaments, are the
practical and economical ways of avoiding losses from diseases. Sows should be dewormed 2 to
3 days before farrowing. Weaned pigs should be dewormed between 6-8weeks of age. Always
consult the veterinarian for assistance on the health of the pigs.
RECORD KEEPING: The importance of simple management records in pig rearing cannot be
over-emphasized. For a producer to be able to ascertain which sow or boar is doing well and
desirable, it is necessary to keep records about their performances. A fair record should contain
the following
a. When the sow was bred last i.e. the breeding date,
b. The boar used for breeding,
c. Expected date of farrowing,
d. Actual date of farrowing,
e. No in the litter, f. No of mortality (death) per litter and weaning date,
The following records should be kept:
1. Boar breeding record – This record contains the breed, the boar number, the date of birth and
the parents.
2. Sow record – Like the boar, it contains almost the same information but the result of breeding
which include the expected date and actual time of farrowing.
3. Litter production record – this record is very important for the breeder to know the total
number of litters his or her pigs have produced in a particular period or year and number of pigs
weaned, it determines the performance of the sow.
4. Performance traits – Most reliable, indicator of the pig’s performance are highly heritable
traits such as growth rate and efficiency gain. Growth rate is measured by gain in weight from
weaning to a final weight and usually expressed as daily gain while efficiency of gain is a
measure of how much feed was needed to put on weight