Manual For Pig Rearing In Uganda
Manual for Pig RearingIn UgandaDrs. Linda Nelson and John CarrDaktari Animal Health1
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Smallholder – PigsThe wean to finish periodThis short manual provides for a start in pig production in UgandaThis first booklet indicates how to succeed in finishing pigs.Once your stockmanship skills have encompassed the wean to finish pig, the stockperson canmove towards keeping adult breeding stock.When read on the computer each page is hyperlinkedThe pig – weaning to finishIntroduction to PigsBasic pig breedsBasic terms in pig farmingThe surface landmarksThe pig’s life cycleProducts from pig productionHandling and moving pigsSustainability 3 year planBasic HousingSmallholder finishing house planWhat if I decide I do not like pigs?Areas and volumesMeasurements the basicsThe basic tools – builder and adviserComposting manureSecurity FencingFeed and water for the growing pigFeed ingredientsFeed dietary requirements for pigsSwill feeding – collection and distributionBuilding a pig feederFeed – balancing the diet and the pig’s requirementsMixing dry feed for the pigWhich of these food stuffs can be used to feed pigs?Obtaining pigsSelecting the pigIntroducing the pig to the farmIntroduction to medication and vaccinationsKeeping pigs healthyBiosecurity handwashingNormal pig behavior:Lying patternsDefecation patternsPlay behaviourDaily routinesWeekly routinesRecognising health:StockmanshipStockmanship the 44464849505152535657583
Medicine and needles – the basicsClinical signs of health and ill healthDisorders of the pig by age – an introductionMonitoring the pigsWeight estimation of pigsGrowth ratesMoving the pigs to marketCleaning the building after the pigs goCleaning the houseLime washingBudget examplesBuilding costsWean to finish budgetAdopt a pig conceptNotesIndex596061636465666768697071724
Basic Breeds of PigsFlopped ears. Roman nosePointed ears. Dished faceWhite bodyLandraceRed colourLarge White/YorkshireDurocBelted colourTamworthSaddlebackOtherHampshireLarge BlackBerkshire (6 white points)Remember that most commercial pigs will be a cross breed of Landrace/Large White and Duroc5
Swine, Pigs and Hogs – The basicsAnimal terms:Boar – entire male pigCastrate/ Barrow – male pig castratedGilt – female from birth to having her first pigletsSow – a female who has had pigletsPiglet – young pig which has not been weanedWeaning – Removing the piglets from the lactatingsowWeaner – a pig after weaning – generally 18-24 daysof age until 30 kg (66 lbs)Grower – a pig older than 30 kg (66 lbs) – feeder pigFinisher – a pig older than 60 kg (120 lbs)Farrowing – giving birth - parturitionLactating – producing milkGestating – the period from weaning to giving birth (dry sow period elsewhere)Litter – each group of piglets from a sowParity – each parity refers to each separate farrowing – a 3rd parity sow has had three littersMummified piglet – fetus which died during gestation born in a state of mummificationStillborn – piglet born dead – but otherwise normalFostering – moving piglets between sows to assist them getting enough milkColostrum – the first milk after farrowing – full of antibodiesProcessing – the variety of procedures carried out on piglets – castration, tail docking, teethclipping, ear notching and an iron injection.Pre-weaning mortality – the number of piglets who die in the farrowing housePost-weaning mortality – the number of weaners/grower or finishers who die in the postweaning period until slaughterBreeding/service – the mating processWeaning to breeding interval – the days between weaning until the next breedingRepeat – a sow or gilt who fails to conceiveConceive – to become pregnantFarrowing rate – number of animals bred / number of animals who actually farrowCulling – removal of an animal from the farmBody condition score – a method of estimating amount of body fat 5 point scale 1-5Food conversion ration – FCR – the rate of growth (g) / amount of dry food eaten (g)Growth rate – number of grams increase in bodyweight per dayTypes of production:Farrowing house – the room where sows and gilts give birth and lactateGestation barn / dry sow house – where the sows live while pregnantNursery – the room where pigs live from weaning to about 30 kgGrow/finish – the room where pigs live from 30 kg until slaughterWean to finish – a room where pigs live from weaning to slaughterAll-in/all-out – the process where buildings are emptied of one group of pigs, thoroughlycleaned and then populated with a new group of pigsBatch – one group of pigsBatch farrowing – a group of sows and gilts breed to farrow in a group6
Three site production – a system where pigs are reared on three separate farms – classicallygestation and farrowing on one farm/site : nursery on another and grow/finish on athird site.Two site production – a system where pigs are reared on two separate farms – classically twoforms – a) gestation, farrowing and nursery on one farm/site and the grower/finisheron another farm/site.b) gestation and farrowing on one farm and wean to finish on anotherSome variations in gestation housing:Crates/stalls, ESF (Electronic sow feeding), trickle feeding (feeding small amounts overa short period of time), outdoor – housed outside in arcs.Some basic facts:Age at breeding – varies: for a gilt 220 days; for a boar about 7 monthsEstrus cycle – 18-24 days – three weeksGestation – 115 days – three months, three weeks and three daysBreeding season – generally year-round – poorer in the summer and early autumnSlaughter weight – about 114 kg (250-280 lbs) at about 26 weeks of ageWeaningGrow/finishFarrowingBasic Pig Life CycleGestation115 daysSelectionSlaughterBreedingNucleus farm7
KNOW YOUR WAY AROUND YOUR PIGView of the pig neckThe head view of the pigThe major surface landmarks of the rear of the female pig:The hind view of a female giltDetail of the vulva openedThe sow has 12-14 mammae each with a nippleThe major surface hind quarter landmarks of the rear of the male:The entire male:The castrated male:Remember that the male also has the prepuce on the ventral surface.8
Introduction to the PigThe Basic Economic Life Cycle of the pigWhere is money generated?Compost from faecesMeat from finishing pigsGilts for saleWeanersAlso note pigs are useful to clear land and “plough” the fields.The stages of the life cycle are simplifiedFinishing – depends on weight – 40 kg by 12 weeks of age, 100 kg by 22 weeks of ageGestation lasts 115 days – 3 months, 3 weeks, 3 daysWeaning can successfully occur between 3 weeks to 3 months of age9
Pig Products in UgandaWhat are the four main products that pigs produce and how long can it take before I get anyreturn on my investment?1. Manure or CompostPigs produce faeces, thiscombined with plantmaterial and any wastedfeed can be placed into acompost pile. Pig manurecan be solid or liquiddepending on the type ofplant that requires themanure.Within 4 weeks even young pigs will start producing manure/compost for sale or use in yourown garden produce.2. MeatThe second purpose of pigs is to produce meat. Weaned pigs at 15 kg will cost around 25,000shillings and a 70 kg meat pig can raise about 150,000 shillings. But note this difference is notall profit – there is feed, labour and possible medicines to pay for.However, how long does it take to go from a weaned pig to a sale pig? With the proper feedingroutines – this can be as short as 5 months – but will poor feeding this can take 12 months. Weare going to assume good feeding routines.Good pigs growing wellEmaciated pigs on a poor dietReady for the Pork joint3. Weaned pigletsThe ultimate goal is toproduce your own piglets!But while this seemsextremely high value – if youwean 10 piglets each worth25,000 shillings – this is250,000 shillings!! But ittakes around a year beforeyou get this money - can youwait that long beforeLots of babiesLots of weaned pigsearning?Why does it take this long?Weaner purchased – 2 months old Gilt mated – 8 months old Gilt farrowed 13 months oldPiglets weaned 1 month later. Thus from purchasing your weaners it will take 12 monthsAnd the weaners are sold some 5 months later – this is 17-18 months after your initial purchase!4. LabourPigs can be utilized to help clear land of treesand till the soil. This was a traditional use ofpigs.10
Handling and Moving PigsMost pigs are not used to being handled. They become very vocal when caught and will not settle easily.Pigs will work as a herd or as individuals, before moving a group of pigs think of escape routes you wouldtake and then try to block them.HandlingYoung pigs may be picked up and will generally settleOlder pigs examine within a crate or restrain using a loop around the upper jaw behind the caninesMovingPigs can be moved as a groupDesign passageway to preventYoung pigs may be easier to move inescapes.a barrowWalls 850 mm highPigs have a wide angle 310 degree vision which allows them to see behind themselves without turning their heads.They are easily distracted by objects to the front and sides and sharp changes in floor texture and appearance. A shaftof sunlight is sufficient to affect pig movement.11
When moving growers pigs use a pigboards, hands and your voice. Avoidelectric prodsThere is never any need to useviolence - the pig will objectPigs move much easier in a quietcontrolled environmentPigs can be trained to a harness.This is how they are used to hunttruffles.Boars can be trained to walk to heeland follow a routeTake special care with boars orlactating sows. Pigs are armedwith razor bladesWalkway2 pig wideOffsetentranceLoading finishing pig can be a particularly stressful time for a pig. It isessential to carefully design the loading area. Avoid steps and any rise over20o. Ensure the area is well lit without corners. The use of hydraulic lifts(right) is to be encouraged.With ramps they should be constructed with at least 850 mm high to preventdistraction. The passageway should allow 2 pigs to move at the same time,allowing physical contact. Have an offset panel at ramp entrances, rather thana funnel. A catwalk along the outside of the ramp will allow staff easy accessto the pigs on the ramp to improve pig movement.12
Mixing pigsCare is needed because:123Pigs will fight whilst they establish their ‘pecking order’. This happens whenever the groupis disturbed.It takes 1-2 days to establish the pecking order, and performance may be compromisedduring this period.Pigs need time and space to work out their pecking order. After this, the weaker pig willback down.For all pigs;123456Pigs should be kept as much as possible in stable social groups, and mixing at any stagebetween accommodation types should be kept to a minimum.Avoid mixing in pens where sharp edges to feed troughs and drinkers protrude, and caninjure the pigs.Always mix pigs of similar size.As a general rule, never introduce less than 3 pigs into an established larger group.However, it may be necessary to introduce 1 or 2 sows to dynamic service groups.Low levels of lighting can reduce aggression when mixing. This must not be used for longerthan 1-2 days.Resorting to the use of tranquilisers and masking sprays may indicate that the mixingmethods and facilities on your farm are inadequate.For sows:1234567891011Allow plenty of space (eg if mixing sows, you need 3.5 m2 per sow) so that there is enoughspace to get away if chased or threatened. Sows will mostly chase for less than 2.5 m.Ideally only mix sows at weaning. Avoid mixing sows 5-21 days after service as this is whenthe eggs implant and stress can result in high numbers of returns.Use physical barriers in the pen such as big bales or plastic sheeting suspended from theroof. This allows a beaten pig to get out of sight and quickly ends the fight.Time mixing to fit in with management routines to best allow supervision, however mixingin the evening may be best if you can arrange to be there to oversee this.Use fresh straw at mixing – it acts as a cushion if fighting occurs and increases surface grip.Consider ad lib feeding when mixing.Consider allowing physical contact eg through a gate, between a dynamic main group and asup-group to be mixed into it, prior to mixing. This may reduce fighting when they areintroduced.Avoid re-mixing groups. If practical mix sows back into their original groups post weaning.Avoid mixing in any form of cubicle system. Sows can be trapped easily and injured –consider a specialist mixing pen.Consider breaking up the edge of the lying area with divisions so that sub-groups can havetheir own areas.Try closing off a section of a large yard system for a few days then penning the sub-group inthis area when mixing. This helps to establish a new territory for the smaller group.13
Small holder’s sustainability plan for 3 yearsYear 110 pigfinishingshed5 x 10 finishing unit10 pigs every 4 weeksYear 25 sows farrowing every3 weeks breeding farmsupplying weaners3 x 50 finishing unitsdifferentcommunities10 pigs per weekYear 314
Sustainable pig farming – making a startIf you are not used to raising pigs from scratch – breeding, farrowing, looking after piglets- it isbest to start just learning about the animal – its habits, feed, water and cooling requirements.Start with weaners and aim to produce good compost and excellent finished pigs. Along theway, some farmers will start wanting to produce their own pigs but that is the topic for adifferent day.Basic pig buildingOnce we have decided not to have big sows and boars, we can radically simplify the buildingdesign.The building will be 3m wide and 7m long- thus providing 21 m2 – enough room for 10 pigs.Floor plan view:SleepingBedded with stepInside areaExerciseWallow Feed and waterOutside areaSide plan viewWooden retainer tosleeping areaThatch underRoof for insulation2.5mhigh1.5mhighGateWater collection Wall Sleeping area Sloping exercise Monopitch Outside Feed/waterInsulated floor1-2 degreeWallowFence15
The building design can be modulated – making expansion easy.Compost areaWestWinddirection3 m wide3.5 m3.5 m7 m in total lengthExample of this style of building:OrientationIn Uganda the big issue is hot pigs. Orientate the building so that the sleeping area is at thewest end of the building – thus providing shade from the afternoon sun. The otherconsideration is the wind direction to provide maximum ventilation.Water collectionCollecting water from the roof can significantly reduce the amount of water which needs to bebrought to the pigs.Ideally keep the water high sothat it can flow to theindividual pens and have anover flow tank anyway for longterm storage. The tanks shouldbe sealed to reduce algaegrowth.Ensure the gutter and pipes arewell maintainedBiosecurityEnsure that there is a 2 metre clear walkway around the building to reduce rodent and othervermin/pests from entering the unit.16
Timber protectionAll timber which is placed in the ground should be protected from being eaten and rooting,particularly from termites.Peel back the barkCarefully cover the end in burnt engine oil.Use a rag to rub the oil into the woodCover the protected timber with a plasticPlace in the groundsheetThis will greatly increase the life of the post. Without this protection the termites will eat thepost in around 6 months.Pigs and wood postsPigs will also eat any wood posts. Beparticularly careful of any post which issupporting the roof. Protect such postswith metal sheets (although this canbecome sharp) and/or concrete.Observation area and Sow modificationThe building could be used for sow andfarrowing accommodationThe sleeping area is slightly modified sothat wooden beams can be placed acrossthe sleeping area restraining the pigseither for treatment or as a farrowing area17
Example of a similar building – although thatch roof is used in this exampleSide view of the entire house. Note the 2 metre biosecurity zone around the buildingThe rear of the houseFrom inside the outside area18
How does this fit into a three year plan for the community?Year 1Month 1Build building for 10 finishing pigs – learn the ropes of pig productionIncome from composting.Months 2 to 6Build four more 10 finishing pig buildings – this provides 5 buildings – each with one monthsupply of pigs. Thus income now coming in every month from pigs.10x 150,000 shillings per month – net 15,000,000 shillings a year.Year 2Build 4 more community finishing unitsIncome now 10x 150,000 shillings per week – net 65,000,000 shillings a yearYear 3Build a 5 sows a week breeding unit- supplying 50 pigs a week to one of the communityfinishing units. Control the cost of producing the piglets – net 78,000,000 shillings a yearWhat if I decide I don’t like pigs?The buildings are designed to be able to accommodate other animals – chickens, turkeys orgoats for example. They could be modified for older pigs also.19
AREAS AND VOLUMESHV BW (H/3)WBA BWBHWV 0.262DDHBDWV BW HHDA 0.785DDDHV 0.785DDHV (B W H)/2HBWHWA (W H)/220
BASIC MEASUREMENTSWhen on the farm, it can be useful to make estimates about the size of objects. However,there are times when a tape measure is not easily availableWithin reason it is possible to make some assessment using your own body featuresFor example:2.5 cm (1”) is approximately from thetip of your thumb to the knuckle5 cm (2”) inches is approximately thelength of the thumb10 cm (4”) is the width of the hand –hence the term ‘hand’ in horsemeasure20 cm (8”) inches is the spread ofyour hand30 cm (12”) inches is the approximatelength of a foot1 m (1 yard) is approximately thelength of one strideGet to know your own measurements and note the exact measurement.However, on a day to day basis using these simple measures will help you estimatedepth of water, length of a feeder or the rough dimensions of a pen21
Basic tools required to build and run the unitBuilder toolsThe essential tools to building the buildingSpadeDibbler – iron barMachete/PangaSawMeasuring ropePlumb lineTape measureTrowel22
HammerChalkSmall blackboard or other recordBurnt engine oilWheelbarrow – ready with usefulequipmentGreen Warrior’s minimal equipmentTape measureChalk, pen and paperAnimal markerSoap to wash hand - biosecurity23
Basic materials to build the structureStonesBricksPostsBamboo or sticksIron sheetsGutter and downpipeWater buttThatchNailsStringConcreteSand/aggregate24
Equipment in daily useBoiling panBucketsMeasureBrush and panBootsBasic medicinal supplies –syringe and needles25
Composting ethodPit 1PreparationPit 2MaturationPit 3AerationPit 4StorageNoteThe area needs to be well drainedUnder shadeProtect from wind, sun and running waterFour pits1 x 2 metres and 15 cm deep. Can be built up to any heightEnsure that the bottom of the pit soil is loosened to ensure good contactbetween composting material and organismsRun four pitsVital to get the initial mixture right – working to a carbon/nitrogen ratioof 30:1Ensure all plastic materials are removed from anything going into thecompost heapMove pit 1 contents to pit 2(once system in progress)Place the following layers onto the loosened soilHard plant materials – maize corn stalksGreen grass materialsSoil plus ash (to neutralize acid in faeces)Dry grass waste – animal beddingAnimal manure and animal feed wastesGreen grass materialsSoil plus ashRepeat the next day for one month.After making each days compost cover heap with grass to stop dryingAfter one month move pit 2 contents to pit 3Fill pit 2 with the contents of pit 1Add water to the pitCover with grassesAfter one month move pit 2 contents to pit 3Each day turn pit 3 and add water each day.Cover with grasses to stop compost drying outAfter one month move pit 3 contents to pit 4Pit 4 is a storage pit. Prepare the solid compost for use or sale.If you have large amounts offaeces the compost piles mayhave to work once a week ratherthan monthly.26
Initial layersCov
Basic pig breeds 5 Basic terms in pig farming 6 The surface landmarks 8 The pig’s life cycle 9 Products from pig production 10 Handling and moving pigs 11 Sustainability 3 year plan 14 Basic Housing Smallholder finishing house plan 15 What if I decide I do not like pigs? 19 Areas and volumes 20 Measurements the basics 21
when the pig launcher is opened in next step. 2 Upon the pig launcher is town gas free, the pig launcher is opened up. Pipe Inspection Gauge (PIG) is then inserted into the pig launcher. 3 After insertion of the pig into the launcher, close the door of the pig launcher and then purge the pig launcher with inert gas. The isolation valve
There are several reasons for the gaps in the body of published rearing informa-tion: 1) In some rearing operations, innovations are proprietary. 2) Some organ-izations that develop and use rearing procedures are structured to solve prob-lems but do not have a publication "culture." 3) Inmany cases, rearing innova-
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