Management of Swine (Pigs)

Swine farming, also known as pig farming, is a profitable livestock business that provides various products like meat (pork), leather, and manure. The management of pigs requires knowledge of their care, feeding, breeding, housing, and health care. Here’s a comprehensive breakdown of swine management practices:

1. Selection of Breed

The choice of pig breed is essential to achieve the desired production goals—whether for pork, breeding stock, or other products.

Popular Swine Breeds

• Large White: Known for their high reproductive rate and adaptability. They are commonly used for breeding purposes. Characteristics: White, large-framed pigs, excellent for breeding programs, good in commercial pork production.
• Landrace: Known for excellent mothering ability and adaptability to different systems. Characteristics: White, large-bodied, highly productive in terms of litter size and milk production.
• Duroc: Excellent for pork production with good growth rates and feed conversion. Characteristics: Red-colored pigs, good temperament, high meat quality, and rapid growth.
• Yorkshire: Excellent reproductive performance, commonly used as a dam line in crossbreeding systems. Characteristics: White, hardy, high reproductive performance, and good in various farming systems.
• Berkshire: Famous for producing high-quality pork with a unique flavor. Characteristics: Black with white points (legs, tail, and face), known for their marbled meat and excellent taste.

2. Housing and Shelter

Pigs need comfortable, clean, and safe housing to maintain their health and ensure optimal production.

Housing Requirements

• Pen Design:
  • Size: Each adult pig should have at least 2–3 square meters of space in the pen.
  • Flooring: Concrete or slatted floors are ideal for easy cleaning and drainage of waste. Wooden floors can also be used but need to be cleaned more often.
  • Ventilation: Proper ventilation is essential to avoid respiratory diseases and maintain optimal temperatures. Ensure fresh air circulation but protect pigs from direct drafts.
  • Temperature Control: Pigs are sensitive to extreme temperatures. Ideal temperature for adult pigs is around 18–22°C. Piglets require warmer conditions (up to 30°C) until they are weaned.
• Sanitation: Ensure that the pigpen is cleaned regularly, especially to remove feces and waste products. Use disinfectants to prevent the spread of disease.
• Bedding: Provide bedding like straw, sawdust, or wood shavings to keep the pen dry and comfortable. This helps in reducing the risk of diseases and provides a better environment for the pigs.
• Fencing: Fences should be strong and high enough to prevent pigs from escaping. Pigs can be very curious and might dig under weak fences.

3. Feeding and Nutrition

Pigs are omnivorous animals and require a balanced diet to grow quickly and efficiently.

Basic Feed Components

1. Grains: Corn, wheat, and barley are the main sources of carbohydrates, providing energy for pigs.
2. Protein Sources: Soybean meal, fish meal, and groundnut cake are used to provide the protein necessary for growth and reproduction.
3. Vitamins and Minerals: Include salt, limestone, and mineral supplements to meet nutritional needs.
4. Fats: Vegetable oils or animal fats may be included to provide energy and enhance growth rates.
5. Water: Fresh, clean water should be available at all times, as pigs require a lot of water to stay hydrated and for digestion.

Feeding Stages

• Piglets (0-6 weeks): Initially, piglets should be fed colostrum from the sow for the first 24 hours to boost their immunity. Starter feed is gradually introduced after the first week, including grains and milk replacers if necessary.
• Weaning Pigs (6-8 weeks): Gradually transition piglets from milk to solid food (high-quality starter pellets).
• Grower Pigs (8-20 weeks): Feed should be rich in energy and protein to promote growth. Continue to provide a balanced diet with sufficient fiber.
• Finishing Pigs (20-40 weeks): At this stage, the pigs are fed a high-energy diet to promote muscle growth and fat deposition for meat production.
• Breeding Sows and Boars: Provide a balanced diet with an emphasis on protein, minerals, and vitamins to maintain breeding efficiency.

4. Breeding Management

Effective breeding management is essential to maintain a healthy and productive pig herd.

Reproductive Cycle

• Estrous Cycle: 21 days.
• Estrus Duration: 2-3 days.
• Gestation Period: 114 days (approximately 3 months, 3 weeks, and 3 days).

Breeding Systems

• Natural Mating: One boar can mate with 15-20 sows during their estrus cycle.
• Artificial Insemination (AI): AI is commonly used in commercial pig farming for genetic improvement, particularly to use superior boar genetics for multiple sows. AI allows better control over breeding and genetic selection.

Gestation and Farrowing

• Pregnancy Care: Pregnant sows should be kept in clean, well-ventilated pens. Feed them a balanced diet to ensure optimal fetal development.
• Farrowing (Giving Birth): Provide a farrowing crate to keep the sow and piglets safe. This also prevents crushing of piglets by the sow. Ensure that the farrowing area is clean, dry, and well-ventilated. Monitor the sow closely during the farrowing process, as some sows may require assistance.
• Weaning: Piglets are usually weaned at 3-4 weeks of age. Gradual weaning should be done to minimize stress and health risks.

5. Health Care and Disease Management

Swine are prone to various diseases that can affect their productivity and overall well-being. Regular health monitoring, vaccinations, and disease prevention strategies are critical.

Common Diseases and Prevention

Vaccination Schedule

• Swine Flu (H1N1): Vaccinate at 8 weeks, and then annually.
• PRRS: Vaccinate sows before breeding to protect piglets.
• Leptospirosis: Vaccinate sows and boars.
• E. coli: Administer vaccine to piglets within the first week of life.

Deworming

• Deworm piglets at 3-4 weeks and repeat at 8-10 weeks.
• Deworm adults every 3-6 months depending on parasite load.

6. General Management Practices

In addition to the basic aspects of feeding, breeding, and health care, swine farmers must manage their pigs’ overall well-being and productivity.

• Castration: Male piglets should be castrated at 3-7 days of age to prevent boar taint and improve meat quality.
• Tail Docking: Tail docking may be performed to prevent tail biting, a common problem in confined systems.
• Record Keeping: Keep detailed records of breeding, health treatments, production (meat or milk), and any other critical farm activities.

7. Marketing and Economics

Successful pig farming also requires an understanding of the market and the economics of the business.

Pork Production Pork is one of the most widely consumed meats globally. In commercial pork production, the primary focus is on high growth rates, feed conversion efficiency, and meat quality.

Marketing Strategies

• Direct Selling: Selling directly to consumers at local markets or through farm shops.
• Processing: Selling to meat processing companies.
• Exporting: If the farm has large production capacity, exporting meat to international markets can be a profitable option.

Cost Management

• Costs for pig farming include feed, labor, healthcare, housing, and maintenance.
• Profits can be maximized through good management practices, efficient feeding, and disease prevention.