The major production systems of the swine industry are farrow-to-finish production, feeder pig production, and feeder pig finishing. Farrow-to-finish swine production is the most common type. It covers the entire production process, from breeding to sales of market hogs.
Gilts and sows are mated to boars or artificially inseminated, after which they farrow a litter of pigs. The piglets are weaned, and the sows are bred again. The baby pigs are moved into a nursery until they weigh approximately 50 pounds, then transferred to a finishing barn where they grow until they reach 240 to 270 pounds.
At this point, they are sold as market hogs to provide pork for human consumption. Farrow-to-finish production is the most intensive system and generally requires the most management skills, labor, and facilities.
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Procedures in Pig Production
1. General Procedures
Several breeds can be used in the production of swine. Producers should select breeds that are compatible with their production system. In breeding, swine producers use both purebred and hybrid genetics to produce profitable offspring.
Most commercial producers employ crossbreeding programs. The three production systems used for swine vary in terms of facilities, costs, and returns on marketed pigs. Producers also need different types of facilities depending on their chosen production system.
Pigs are prone to various diseases, and producers use methods like biosecurity measures, proper sanitation, and purchasing disease-free breeding animals to minimize the spread of disease. Specific health problems should be identified and efforts made to reduce their impact.
Swine diseases can usually be prevented through the use of disease-free breeding stock, biosecurity practices, and vaccinations. Whenever possible, subcutaneous injections should be administered.
Swine producers must meet the nutrient requirements for proper herd health and production, with diets varying according to the growth stage or production phase.
Multiplication/Breeding Procedures of Pigs
Breeding requires skill, knowledge, and detailed record-keeping. The following methods can be used for genetic improvement:
1. Selection: Choose the best individuals in the herd for breeding based on traits such as litter size, growth rate, feed conversion ratio, and disease resistance.
2. Culling: Remove individuals that do not perform well.
Artificial Insemination (A.I.)
Artificial insemination is gaining popularity in pig breeding. It is not difficult when basic guidelines are followed and can be highly successful.
The principles of detecting estrus, timing, and frequency of insemination are the same as those used in natural mating. Success depends on using suitable equipment, ensuring a proper environment, using correct insemination techniques, and ensuring semen is stored properly and remains viable.
Management of Breeding Stock
1. Boars
- Start serving at 8 months of age.
- For the first two months, limit to twice per week. Afterward, serve six times per week.
- Boars should be housed in separate pens to prevent fighting.
- During mating, always move the sow to the boar’s pen.
- One boar can serve up to 15 sows.
- Regular exercise is necessary to prevent leg weaknesses.
- Trim boar’s feet regularly as needed.
- Wash the boar with soap and water every four months, and treat for lice and mange.
- Whitewash the pen walls with disinfectant during cleaning.
2. Gilts/Sows
- Provide adequate exercise, as some sows tend to fatten when inactive.
- A fat sow takes longer to come into heat and may be more likely to crush her piglets.
- First service should be at 7-8 months.
- Sexual maturity occurs at 4-5 months.
- The reproductive life of a sow is 4-5 years.
- House 3-4 gilts/sows per pen of 9-10 m².
- Keep pens clean by changing bedding regularly.
- Pens for sows/gilts should be next to boars to stimulate them to come into heat but not so close that they become accustomed to the boar’s presence.
3. Flushing
The gilt should have at least two true heat periods before mating to gain the increased ovulation rate. For gilts, a high energy intake 10-14 days prior to service can increase ovulation rates. Energy intake should be reduced for the first three days after mating but increased afterward to ensure adequate energy intake. However, avoid high energy intakes between days 70 and 105 of gestation.
4. Breeding Cycle
The normal heat period lasts 3-5 days.
1st Stage: Early Heat Signs
- General restlessness.
- Vulva turns red and swells.
- White mucus discharge.
2nd Stage: Service Period Signs
- Real estrus lasts 40-60 hours.
- Vulva becomes less red and swollen.
- Slimy mucus discharge.
- Tendency to mount and be mounted by others.
- Sow or gilt will stand still when pressure is applied to her back, indicating readiness for mating or insemination.
3rd Stage: Post Estrus Period Signs
- Sow or gilt will not stand still when pressure is applied to her back.
- Vulva swelling disappears.
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Recommended Practices for Mating
Put the sow with the boar for short periods daily when heat is expected. Always take the sow to the boar, as this causes less stress. Allow the boar to serve twice, with an interval of about 12 hours between services. If the sow doesn’t conceive, she will return to heat in approximately three weeks.
Farrowing and Birth Management
On average, pregnancy lasts 115 days after conception (3 months, 3 weeks, and 3 days).
Farrowing Preparation and Piglet Birth Management
A week before the expected farrowing date, wash the sow with soap and water and rinse with a mild disinfectant. Disinfect the pen before the pregnant sow is placed inside.
The sow should be dewormed and treated for lice and mange. Spray the sow with a good acaricide to kill lice and ticks. Place her in the farrowing pen a week before birth to help her adjust to the new surroundings and reduce farrowing stress. Individual feeding will also be possible. Two days before farrowing, wash and disinfect the sow and pen again.
Piglet Management
1. Care of Newborn Piglets
A few minutes after birth, the umbilical cord may be pulled gently away or cut, leaving about 5 cm. Dip the navel of each piglet in iodine solution to prevent infection. Dry each piglet with a cloth, and ensure they nurse from the sow as soon as possible. Weak piglets may need assistance. If the sow’s milk is insufficient, provide additional goat or cow’s milk.
2. Feeding Piglets with Low Milk-Producing Mothers
If the sow does not produce enough milk, transfer the piglets to another sow that gave birth within the last three days. Make sure the foster sow has fewer piglets than her number of teats. Use a strong-smelling spray like diluted kerosene to mask the new piglets’ scent, preventing rejection. If no other sow is available, hand-feed the piglets with cow or goat’s milk.
3. Teeth Trimming
Piglets are born with sharp teeth that should be trimmed to prevent biting the sow’s udder. Only the points of the teeth should be removed to avoid injuring the mouth. Take care not to damage the tongue when trimming.
4. Anaemia or Iron Deficiency
Anaemia caused by iron deficiency is a common problem in young piglets, especially indoors. Piglets receive only 1-2 mg of iron per day from milk but need 7 mg during the first week. Iron supplementation is necessary to prevent anaemia.
5. Tail Cutting
The tip of the tail should be cut within 4-7 days to prevent tail biting, which can lead to infections.
6. Heating for Piglets
In cold weather, provide a heated area with an infrared lamp to keep the piglets warm. This helps prevent pneumonia and reduces the risk of crushing.
7. Creep Feeding
Piglets should have access to high-protein feed from 7 days onward. Creep feeding introduces them to solid food early and is economical due to the piglets’ high feed conversion rate.
8.Weaning Piglets
Piglets should be accustomed to eating from a trough alongside their mother before weaning. After weaning, they will need protein-rich feed to support rapid growth. Clean water should be available for the piglets to drink.
Types of Weaning
1. Conventional weaning: 3-5 weeks of age.
2. Early weaning: 10 days to 3 weeks of age.
3. Specialized weaning: Segregated early weaning (SEW) and medicated early weaning (MEW).
Weaning Practices for Sows
Determine whether the sow is to be culled or served again. On weaning day, do not feed the sow. After weaning, move her to another pen near a boar and provide vitamins or minerals as needed.
Weaning Practices for Piglets
Identify the piglets through tagging, notching, or tattooing. Weigh them to assess average weight gain and uniformity. Feed them carefully to avoid digestive problems during and after weaning, and monitor their health closely.
Pigs have a high reproductive rate, with sows producing over two litters per year and weaning more than 20 piglets. This article provides basic information on managing breeding pigs to ensure successful reproduction and healthy animals.
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