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is a very popular enterprise in the Philippines such that there is a proliferation of backyard
producers, which dominates the swine industry and a healthy viable commercial sector.

Despite the crises facing the swine industry, still many people are venturing in this enterprise.
This manual hopes to bring appropriate technology to the interested farmers and would-be swine
producers in order that they may realize profitable production and improve their quality of life.


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Long face, good mothers,
Landrace White Hanging Meat Denmark
weak legs, prolific
Fertile, high quality meat, fast
Largewhite White Standing Meat England
grower
Short, black skin, more
Black with 6
Berkshire Standing Meat USA resistant to diseases compared
White points
to white breeds
Black with Short, good quality meat,
Hampshire Standing Meat USA
White bands strong legs
2/3 erect
Duroc Black and Good constitution, strong legs,
1/3 Meat USA
Jersey White fast grower, resistant to stress
hanging
Black and Very Very meaty ham and loin, very
Pietrain Standing Belgium
White meaty susceptible to stress




Landrace are white, have short legs and medium to large drooping ears. The sows are noted for
their excellence in mothering ability and litter size. They are heavy milkers and produce pigs
with superior rate of growth and efficiency in feed utilization. When crossed with other breeds,
they produce pigs of highly acceptable carcass quality. They are however, weak on the feet and
legs and have problems adapting to rugged conditions. Such defects should be corrected by
proper selection and breeding.



horkshires are entirely white with medium, erect ears. Sows have superior mothering ability,
farrow and wean large litters and are excellent milkers. They adapt well to confinement but not
to rugged conditions.

Slaughter animals yield a high dressing percentage, produce fine quality meat and compare
favorably with other breeds in growth and economy of grains.

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Berkshires are black with six white points ± four white feet, some white in the face and tail. The
ears are erect and inclined forward as the animal grows older. They are known for their style,
meatiness and good adaptability to rugged conditions. They have desirable length in converting
feed to weigh gain. The sows are not as prolific as the other breeds.

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Hampshire are black with a white belt around the shoulder and body. They are generally short
legged and lack body thickness. The sows have a reputation of weaning a high percentage of pigs
farrowed and are able to adapt to very rugged conditions. The growth rate, however, has
generally been average or below.

 
*+

The Duroc color is of varying shades of red. The sows are prolific and are good mothers. They
produce pigs that are superior in growth rate, feed conversion, and their performance under
rugged conditions is better than any of the white breeds.





The Pietrain is a very meaty type of pig with spotted black and white color. It has well-shaped
hams, loin and shoulders. Ears are erect. The carcass has a high lean meat percentage, but it has a
poor body constitution. Feed efficiency is not really good and they are a little bit slow grower.
This breed is also highly susceptible to stress. Thus, Pietrain is only worthwhile in crosses but
not as purebreds.

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Most gilts of the improved breeds reach the age of puberty at about six to eight months of age
but they should not be bred until they are eight months of age or are weighing about 90 to 100
kg.

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Generally, boars should be four to six months old at the time of selection. Whatever systems of
operation, hog houses must be constructed properly to ensure maximum performance of the pigs.
A good hog house may not improve the health conditions of the animals but a poor one will
certainly increase disease problem easily.

For a small or backyard operations, cheap and locally available materials may be used such as
bamboo and nipa.
Hog houses should be constructed on a slightly sloping and well-drained area so that it will not
become too muddy and convenient to work in.
Permanent hog houses should have concrete floors for easy cleaning and to minimize the
occurrence of parasites and diseases. Concrete floors must not be too rough to cause foot and leg
problems nor too smooth to be slippery when wet.

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á| The gilt should have well developed udder with a minimum of six pairs of properly
spaced function teats. A sow with poor udder development is likely to have a poor
milking capacity;
á| Choose those which do not have inverted teats such teats are inherited and do not secrete
milk;
á| A long body is more desirably in sows because it provides more space for udder
development;
á| The body should have a uniform width from front to rear;
á| Good development of the ham. Loin and shoulder is required of a breeding animal;
á| Must have a sound and well placed feet and legs. Animals with medium short feet and
short upright pasterns are preferable;
á| Make it a point to select the biggest animals within a litter;
á| Female breeders should come from a litter of eight or more good-sized piglets with high
survivability;
á| Do not keep the gilts that come from sows in which agalactia (failure to secrete milk)
have been observed;
á| Select vigorous and hardy pigs from a healthy litter in a herd raised under good swine
sanitation. Do not keep gilts or boars from litters that have physical abnormalities. This
may be inherited

  
 
 
  

      



  
 


    
  

 



á| Masculinity, both in appearance and action, should predominate in the make-up of any
boar;
á| The primary sex organs should be clearly visible and be well-developed. Select only
those boars whose testicles are of equal size;
á| Select however, the best is to select a boar which has been proven and tested for boars
with traits that can overcome the defects of the herd. Minor defects in the boar may be
ignored provided that they are not presenting among the sows;
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á| If the milk supply of the sow is inadequate to feed her piglets, supplement her with a
good creep ration. Use a milk replacer. Choose many available brands.
á| Begin feeding a commercial good pre-starter ration when the pigs are about one week of
age.
á| The ration of the pigs should be changed at different stages of growth but the shift from
one ration to another should be done gradually in order not to upset the normal feeding
behavior of the pigs. Always allow a transition period of at least one week before making
changes

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Pigs gets contaminated through direct contact or by eating uncooked slops or kitchen scraps
containing the virus

 

á| Fever, loss of appetite

á| Increased thirst, chills and sometimes vomiting
á| Constipation, later followed by diarrhea
á| Inflammation of the eye (conjunctivitis) thick discharges causing eyelids to stick together
á| °eddish, purple discoloration of skin at ears, abdomen, inner thighs or tai
á| Death ensues 4-7 days after onset of signs
á| Prolonged duration of illness (chronic form) terminates in pneumonia or hemorrhagic
enteritis, or both

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á| Vaccinate all pigs against the disease using a reliable vaccine, weaning at one week
before or after weaning; sows and boars, every six months
á| Dispose all pigs known to have the disease. Disinfect contaminated pens and premises
properly
á| Avoid giving uncooked slops or kitchen scraps to pigs which are common sources of
infection





 

á| Loss of appetite
á| Fever
á| °ough coat and weakness
á| Watery feces flecked with mucus or blood

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á| Antibiotics in feed for two weeks when disease is prevalent

á| Xuarantine new arrivals for a week and feed high level antibiotics

Y
 

 

 

á| Coughing
á| Eye and nasal discharge
á| Difficult breathing (abdominal nature)
á| Chilling
á| Muscular cramps
á| Sneezing

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á| Swine Plague ± usually a complication of swine flu

á| Enzootic Pneumonia ± impaired growth and feed conversion rates for long time with
frequent attacks of persistent dry cough
á| Swine Flu ± exposure to stress, particularly cold and inclement weather; poor drafty
environment also favors chilling of susceptible pigs
á| Athorpic °hinitis ± lateral distortion of nose, excessive sneezing of even week-old piglets

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á| Improve management and emphasize dry, clean, draft-free and well-ventilated housing
á| Avoid overcrowding, as most respiratory disease are transmitted by inhalation of infected
air particles
á| Provide plenty of clean, fresh water, nutritious feed and vitamin-antibiotic feed
supplement





á| There is no specific treatment for swine flu, swine plague and enzootic pneumonia.
However, antibiotics like tetracyclines and sulfas may be of benefit. °espiratory
stimulants and antiseptics as well as good nursing care speed up recovery
á| For Athropic °hinitis, the following therapeutic approach is recommended
 á| Sulfamethazine in feeds
á| Sulfathiazole in water ± 1/3 to ½ gram per gallon.

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Marketing is the last job done on growing finishing pigs. Hogs are marketed when they reach at
least 80 kg.

Marketable hogs may be sold to middleman who usually act as buying or selling agents, direct to
meat processors without the intervention of a middleman, or in auction markets where the
animals are sold to the buyers who offers the highest acceptable price per kilo live-weight or per
head.

When a large number of hogs are to be marketed the producer must observe proper shipment and
transport handling to minimize losses due to shrinkage, bruises, injuries and possible deaths.
Here are some tips:

á| When transporting hogs, separate the large animals from small pigs by partition
á| Provide loading facilities for easier and proper loading of pigs
á| If necessary provide beddings of sand or saw dust. When the weather is hot wet down the
beddings before loading to keep the pigs cool and comfortable
á| Do not overload nor underload the truck
á| Do not excite or over heat hogs. Give the hogs enough rest and leave them undisturbed
until they are butchered
á| Do nor overfeed hogs before transport to avoid suffocation or vomiting.


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A very cheap and practical way to carry out genetic improvement is through the use of artificial
insemination (AI). The strength of AI is generally dependent on the genetic superiority of the
boar and the possibility of spreading its qualities to more females to produce offsprings of better
genetic quality.

The swine AI technology includes boar selection and evaluation; semen collection, evaluation,
processing and storage; estrus detection; procedure of insemination; and breeding performance
evaluation.

By using AI, one ejaculate can be used to breed 10 sows on the average compared to only one
when natural mating is practiced. Other advantages of AI in pigs are the following:

The gilt should have well developed udder with a minimum of six pairs of properly spaced
function teats. A sow with poor udder development is likely to have a poor milking capacity;

á| minimizes if not totally control the spread of reproductive diseases;

 á| allows the use of physically handicapped or crippled, yet genetically superior boars that
cannot normally perform natural mating;
á| avoids possible injuries on either the boar or the sow/gilt that may happen during mating;
á| infertile boars are immediately detected;
á| allows breeding of females from distant places with less transport costs and
inconvenience, and without causing travel-related stress on the boar;
á| allows small-scale raisers to keep a few sows without maintaining a boar;
á| eliminates the problem of mating boars and sows of different sizes;
á| increases the number of sows bred by a boar and the possibility of extending the boars¶
productive life; and
á| reduces breeding cost.

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To increase accessibility and reduce price of hog products in the market the Agriculture
Department launches recently the ³Pork in a Box´ program.

A pork post production system, this ³Pork in a Box´ project hopes to ensure safety, economy,
efficiency and environmental soundness in all aspects of the pork supply chain.

According to Agriculture Secretary Arthur C. hap,under this program, instead of transporting

live hogs, these will be processed in the point of origin in the Visayas and Mindanao and only
carcass and cut products will be transported directly to markets in Metro Manila.

Aside from minimizing transport costs, the program provides access to ready market, and will
reduce layers of middlemen that result in add-on-costs in the marketing of hog products.

Aside from cutting post production losses and transport costs, hap said the program can reduce
risk of disease transmission, improve meat quality and safety of pork and pork products

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Here¶s an in-depth look at the world of swine raising and the potential business you can get out
of it.

Swine is believed to be the earliest animal to be domesticated, proven by paintings and carvings
of pigs that date back to 25,000 years have been found. Swine is one of agriculture¶s best sources
of income and a very good source of protein.
The Philippine swine industry is dominated by backyard hog farming, which claims 76% of total
swine stocks while 24% come from commercial farms. The swine industry contributed to 80% of
the total Philippine livestock output in 2004.

Outbreaks in animal disease and the like caused a slight decline in hog production in 2004,
producing only 1,722.44 metric tons as compared to 1,733.09 metric tons in 2003. But as swine
prices continued to rise, the swine industry¶s value continuously increased from Php 74.73
billion in 1999 to 118.70 billion pesos in 2004. °etail prices steadily rose from Php 108.47 in
1999 to Php 135.66 in 2004 and live weight output significantly increased from 65.06 (1999) to
81.62 (2004), indicating increased interest in the improvement of swine farming. Thus giving
hog farmers the incentive to increase production and more farmers continue to join the
enterprise.

It is however imperative that swine-producers consider significant factors and techniques before
venturing into hog farming to maximize profit on production.

Swine breeds in the Philippines

Several imported breeds of meat-type swine are presently available in the Philippine market. It is
important to consider farming experience, finance and purpose before choosing the best breed
suitable to raise in local conditions.

Berkshire
Berkshires are characterized by their black color and six white points and four white feet.
Berkshires are medium sized and are generally smooth. This breed is also longer in proportion in
depth compared to other breeds. Berkshires have ears that stand erect and noses that are short.

The Berkshire breed is one of the oldest improved breeds of swine. Berkshires originated in the
county of Berkshire in South Central England. This breed has short black skin and is more
resilient to disease than white breeds, but may not be as prolific as the other breeds. Berkshires
are popular for their meatiness and good adaptability to rugged conditions.

Duroc
The red hog breed Duroc is a popular breed for its exceptional growth rate as they are able to
grow faster on less feed. This Duroc¶s rapid growth rate is unsurpassed by any other breed. This
breed originated in the 18oos in the Northeastern United States and are characterized by their
large size and noted for their hardiness and prolificacy.
Duroc pigs have a good constitution and are resistant to stress, with ears that are 2/3 erect and
1/3 hanging. Duroc sows are also good mothers.

The Duroc breed¶s skeletal structure stands up in all kinds of environment, and it also has
anatural leanness. These factors contribute to the Duroc¶s ability for rapid growth and pro4uct
that is agreeable to both packer and consumer. As such, the Duroc will inevitably continue to be
a vital element in pork production.

Hampshire
The Hampshire breed originated in Southern England. Hampshires are black with white bands
encircling the front of the body, also the front legs and feet. Hampshries are meaty and medium
in size. This breed has a smooth appearance, has erect ears and are active and alert animals.

Hampshires are characterized by their short, strong legs and their ability to produce quality meat.
Hampshire sows are known for weaning a high percentage of the pigs farrowed. This breed is
also known for their ability to adapt to very rugged conditions. Their growth rate are generally
average or below.

Landrace
A variety of Landrace strains originated from the famous Danish Landrace hogs that were
developed in Denmark in 1895. The Landrace is characterized by its long body length, short legs,
and medium to large drooping ears. Landrace swine is meaty on the foot, especially on the rail.
Their hams are plump but trim. Their sides are long and uniform in depth.

Landrace sows are prolific and are known to be excellent mothers and having a good litter size.
This breed¶s sows have been known for their milk producing abilities, reaching their top milk
after five weeks of lactation which is much later when compared to other breeds.

Pietrain
Pietrain originated in Pietrain, a village in Belgium from which this breed is named. Pietrain are
medium in size and characterized by its white color with black spots. Pietrains carry their ears
erect and are commonly referred to as being of piebald markings. This breed has well shaped
hams, loins, and shoulders and is very meaty. Pietrains carry an extremely high proportion of
lean to fat. Thus Pietrains are the choice breed for fresh meat processing.

However, this breed has a slow growth and has less satisfactory feed efficiency. Pietrains are
also susceptible to stress. Pietrain boars are often bred with Landrace sows, as Pietrain sows lack
in mothering abilities and in milk production.

horkshire
horkshires, otherwise known as the Largewhites, are entirely white with medium and erect ears.
horkshire sows have excellent mothering ability, farrow and wean large litters. horkshire sows
are also noted for their ability to yield high dressing percentage and produce high quality meat.
horkshires are preferred for their superior growth capability and economic gains.

The horkshire or Large White originated in horkshire County, England. horkshires are known
for their ability to cross with and improve other breeds. They are noted to be an active and lean
breed. The Large White¶s extra height or length of leg enables them to remain active and have
long useful lives in the breeding pen.

°aising swine in the Philippines

Several factors should be considered before venturing into swine raising to ensure a profitable
yield. Precautionary steps should also be taken prior to raising swine in the selection of breeder
sows, equipment and facilities, nutrition and health management, and technology research.
Breeder swine
The first important factor in swine raising is making the appropriate choice of breeder sows and
boars for existing conditions as well as financial considerations. Consequently, choosing the best
sows for the farm should be guided accordingly.
Selecting the superior sows can be guided by their appearance. The biggest animals in the litter
should be selected as breeder animals. Female breeders should be from a litter with high
survivability rate. It is prudent to ensure that selected sows do not come from a litter observed
with agalactia or failure to secrete milk.

Farm sanitation should also be considered when selecting hardy and vigorous pigs. Pigs-with
abnormalities should not be selected as .these may be inherited.

Sows with longer bodies are more desirable as length provides more space for udder
development. Sows should have a uniform body width from front to rear. Breeding sows should
have a good . development of the ham, loin and shoulder. Feet and legs should be well placed.
Medium short feet and short upright pasterns are favorable in selecting the ± right sow.

Teats should be well spaced, with a minimum number of 6 per gilt. Gilts with better udder
development are more able to have better milking capacity. Sows should be inspected for
inverted teats as these do not secrete milk.

Boars four to six months old should be selected for their masculinity in appearance and activity.
Boars should have visible and well-developed primary sex organs and whose testicles are of
equal size. Selected boars should be able to overcome the defects of the herd. Minor defects may
be ignored as long as these defects are not present among the sows.


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-
Here¶s an in-depth look at the world of swine raising and the potential business you can get out
of it.

Housing facilities play an important role in raising profitable hogs. The swine house should be
constructed to aid in the maximum performance of the stock. Poorly constructed hog houses
unquestionably facilitate health management problems that should be avoided.

Hog houses are ideally built on a slightly sloping area to facilitate proper drainage. This prevents
the house from getting too muddy and allows convenience.

Concrete floors should be built for permanent hog houses. This facilitates ease in cleaning and
minimizes parasite and disease incidents. Concrete floors should not be too abrasive to cause leg
and feet problems. However it should not also be too smooth to be slippery when wet.
Bamboo and nipa are housing materials that are cheap and locally available and are ideal for
small farms and backyard hog farming operations.


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Pre-farrowing gilts can be housed in a pen dimension size of 2.0 cubic meter, with the ceiling
height of 3.0 cubic meter. Door height is ideally at 1.0 m, feeder space at 35-45 cubic meter and
partition wall at 1.20m.

Pre-farrowing sows can be housed in a pen dimension size of 2.7 cubic meter, with the ceiling of
3.0 cubic meter. Door height is ideally at 1.0 m, feeder space at 45-50 cubic meter and partition
wall at 1.20 ± 1.50 m.

Post farrowing, young sows in pens with solid flooring can be housed in a pen dimension size of
4.12 cubic meter, with the ceiling height of 3.0 cubic meter. Door height is ideally at 1.0 m,
feeder space at 35-45 cubic meter and partition wall at 1.20m. Post farrowing, young sows in
pens with slatted flooring can be housed in a pen dimension size of 3.0 cubic meter, with the of
3.0 cubic meter. Door height is ideally at 1.0 m, feeder space at 45-50 cubic meter and partition
wall at 1.20 m.

Mature sows at post-farrowing in pens with solid flooring can be housed in a pen dimension size
of 5.62 cubic meter, with the ceiling height of 3.0 cubic meter. Door height is ideally at 1.0 m,
feeder space at 45-50 cubic meter and partition wall at 1.20m.

Mature sows at post- farrowing in pens with slatted flooring can be housed in a pen dimension
size of 3.0 cubic meter, with the of 3.0 cubic meter. Door height is ideally at 1.0 m, feeder space
at 45-50 cubic meter and partition wall at 1.20 m.

Herd sows may be housed in a pen dimension size of 2.7 cubic meters, with the ceiling height of
3.0 cubic meters. Door height for herd sows is ideally at 1.0 m, feeder space at 40-50 cubic meter
and partition wall at 1.20-1.50 m.

Boars in pens with matting may be housed in a pen dimension size of 6.0 cubic meters, with the
ceiling height of 3.0 cubic meters. Door height is ideally at 1.0 m, feeder space at 40-50 cubic
meters and partition wall at 1.20-1.50 m.

Weaning pens with solid flooring may have the dimension size of 0.40 cubic meter, with the
ceiling height of 3.0 cubic meter. Door height is ideally at 0.60 m, feeder space at 20 cubic
meters and partition wall at 0.75 m.

Weaning pens with slatted flooring may have the dimension size of 0.20-0.30 cubic meter, with
the ceiling height of 3.0 cubic meter. Door height is ideally at 0.60 m, feeder space at 20 cubic
meters and partition wall at 0.75 m.

Growing-Finishing pigs at 23 kg to 6o kg may be housed in a pen dimension size of 0.60 ± 0.70

cubic meter, with the ceiling height of 3.0 cubic meter. Door height is ideally at 1.0 m, feeder
space at 25 cubic meters and partition wall at 1.0 m.
Growing-Finishing pigs at 60 kg to 90 kg may be housed in a pen dimension size of 0.90 cubic
meter 1.00 cubic meters, with the ceiling height of 3.0 cubic meter. Door height is ideally at 1.0
m, feeder space at 25 cubic meters and partition wall at 1.0 m.

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Feeders and drinking troughs should be amply provided in the hog house. Concrete feeders and
troughs are the best choice but those of other materials may also be used. Halved discarded
automobile tires are sometimes used for this purpose.

Farrowing stalls are installed in bigger hog farming operations to reduce piglet mortality rate.
Piglet mortality rate is caused by crushing of piglets from lack of space. Heat lamps should be
installed to help the survival of newborn piglets. In the absence of heat lamps, old boxes lined
with sacks or thickly bedded straw, rice hull or saw dust may be used to keep the piglets warm
and comfortable.

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Sow management and care should be utmost priority in breeding. The sow¶s food intake should
be regulated right after breeding to prevent obesity. Obesity in pregnant sows often result in
fewer pigs farrowed as wells as farrowing complications.

Sows may be sprinkled with water during high temperature weather or when deemed necessary
to keep the environment ideal for conception. Breeder sows must be fed with newly harvested
green feeds (i.e. camote vines, kangkong, paragrass and water lily) to avoid constipation. Sows
must also be provided with fresh water at all times.

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New boars should always be checked for fertility and diseases that are associated with abortion
or birth of dead piglets. At the same time, a boar¶s breeding load must be regulated to the ideal
rate.

Boars have a different breeding load at different ages. Boars should start breeding at age eight to
ten months, servicing once per week or once every five to ten days. Boars at eleven months
should ideally service once per week or once every four days. At twelve months, boars may
service twice per week or once every three days. Boars eighteen months and over are very well
able to service three to seven times per week or once every other day.




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Materials and equipment for care of the newborn piglets should be prepared prior to the
farrowing dates.

Newborn pigs need assistance in breathing. This can be done by cleaning out the mucus
membrane and other substances from the mouth and nose of the piglets when they are born. The
piglet may also need to be slapped lightly for a few seconds. Swinging the piglet¶s head down
also helps it to breathe.
A piglet¶s umbilical cord should be cut with a pair of sanitized scissors. A clean string should be
tied approximately two inches from the base before cutting. The string should prevent the
umbilical cord from being tugged, as this causes hernia in piglets. The cut end of the umbilical
cord should be dipped in a bottle of tincture of iodine. After the piglets¶ umbilical cord is cut,
newborn pigs should be placed in a piglet box with an overhead heater. A 100-watt bulb provides
enough heat for the ideal temperature, which can be changed to a 50-watt bulb after two weeks
of brooding.

Piglets are born with eight sharp, fully erupted teeth, also known as needle teeth. Newborn pigs
fight with their littermates to establish teating order. This process often causes injuries to piglets
as they deliver sideways bites with their needle teeth to their littermates while competing for
access. to teats. Unclipped teeth also cause injuries to the sow¶s udder. °outine needle teeth
clipping may be done at birth to prevent injuries from fighting. Needle teeth should be cut close
to the gum level with a nail cutter or a side-cutting nipper. It is important not to leave any jagged
edge or make a slanted cut. Slanted cuts and jagged edges often cause injuries to the gums and
tongue of piglets and to the teats of the mother. The cutter should be disinfected before using it
on another piglet.

Piglets should suck the colostrum, commonly known as the first milk, which contains anti-bodies
that help the piglets fight diseases early on. Piglets should also be injected with commercial iron
dextrain after birth to prevent incidents of newborn anemia as iron reserves in piglets are
consumed within seven days after birth. This should be repeated after 2 weeks of first
administration. Should symptoms of anemia be detected, re-administration of the supplement
must be done right away.

Piglets should be weaned at age four to six weeks. Health management practices like castration,
de-worming, ear notching or tattooing and the like should be done before weaning.

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Growing and finisher pigs have a less demanding management. However, growing-finisher pigs
should be provided with utmost protection from pests and diseases. Grower-finisher pigs must be
fed according to their requirements.

Pigs should be de-wormed seven to fourteen days after weaning. Vaccinations should be
administered seven to fourteen days after weaning or seven days after de-worming. Pigs with
slow growth, even with good feeding management, should be disposed of immediately as their
stay in the farm will only be uneconomical.

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1
Here¶s an in-depth look at the world of swine raising and the potential business you can get out
of it.
Sows and gilts should be full-fed with a high-energy ration for fourteen days prior to mating to
ensure a maximum ovulation rate.

Mating should be done at the most appropriate time for the sow to guarantee the maximum litter
size. Signs that a sow is in heat should be closely observed before mating. These include
exhibiting restlessness and frequent grunts, mounting other pigs, frequent urination, swelling and
reddening of the vulva with possible discharge.

Sows and gilts should be mated to the same boar in one heat period with an interval of 12 to 25
hours. An ideal boar to sow ratio is 1.25 to 30.

Sows should be settled in the furrowing house seven days before expected date of furrowing to
give the sow ample time to adjust to her new environment. Sows and gilts should be de-wormed
and protected from internal parasites and should be treated for external parasites two weeks
before expected furrowing date.

Breeding sows furrow averagely 109 to 119 days after successful mating. Furrowing signs
include presence of milk when the teats are pressed, swollen abdomen, swollen vulva with
possible discharge, and restlessness in the sow. Sows should have assistance during birth as this
is most crucial time to piglets.

Piglets must be weaned at age four to six weeks. Sows are removed from the pen so the piglets
are left with their familiar environment. Sows come in heat within three to seven days after
weaning.






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Artificial insemination is the breeding process in which the boar¶s semen is given to the sow
through the use of a catheter. This technology started in the Philippines in the 60¶s and is now
widely adapted by commercial and backyard pig farmers.

Artificial insemination is popular for its economic benefits. More gilts and sows are able to breed
with one boar thus diminishing the care and management need of more boars. Artificial
insemination also allows the farmer to choose which boar to breed with gilts. When applying
artificial insemination, a knowledgeable technician should be present to do the procedure. Proper
artificial insemination facilities should be prepared to preserve the quality of the semen.

Artificial insemination should be performed on the sow in heat at the right time. It is also
important to check the quality of the semen before the process. Storage and transportation of the
semen should be given utmost care. Semen should be stored at 16 to 17C.

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The right feeding management should start at the very beginning of a piglet¶s life. It is important
to supply the sow with a good ration if her milk is inadequate to feed the litter. If necessary,
piglets may be provided with a milk replacer.
Pigs have different ration requirements for each growth stage. °ation changes should be made
gradually over a seven-day period to allow .the pigs to adjust to their new feeding rations.

At age one week, piglets should be fed with a good commercial pre-starter ration. Starter rations
are given to pigs from weaning to age eight weeks, or when they are 10 to 25 kilograms in
weight. At age eight weeks or when they are 30 to 35 kilograms, pigs are given a grower ration
until they are age fifteen to twenty weeks, after which pigs should be given a finisher ration.
Clean water should be provided at all times.

When formulating a simplified ration, it is important to consider that the ration should always
include sufficient energy, protein and vitamins and minerals. Corn and its by-products, cassava,
camote and slaughterhouse discards may be fed to the pigs if these are properly cooked and
dried. Proper ration can prevents any excess feed that will only go to waste.

The animals must be fed with rations that are highly digestible. Enzymes may be included in the
feed to help in the pigs¶ digestion. Some processes like pelleting, extrusion and pre-cooking of
the feed are known to help in the digestibility of the feed. Easily digestible feeds ensure that the
nutrients from the feeds are absorbed by the animals.

' ((
Sanitation should be given priority in, keeping a healthy environment in hog house. Buildings,
pens, equipment and facilities should always be kept clean and regularly sanitized and
disinfected.

Pigs coming from other sources must be initially quarantined and isolated before transporting
them to the pens. °eplacement breeder stocks must be immunized against parasites and diseases
especially hog cholera and swine plague. Services of a veterinarian or a technician from the
Bureau of Animal Industry must be sought when necessary.




+( 
Biosecurity measures must be undertaken to guarantee maximum profitability of the stock. Pest
control and waste management are among the important biosecurity procedures recommended in
swine operations.

Flies, mice, birds and rats should be kept out of the hog house as they not only steal food, they
also transmit disease. °ats can be controlled by using mechanical and chemical pest control
measures like traps and pesticides. Cats can be used for controlling rats. Other preventive
measures are cleaning feed spill promptly, and controlling weeds around the hog house.

All-in-all-out management system should be adapted when moving animals of the same age to
their pens. This minimizes disease transmission and allows for the pens to be fully cleaned and
sanitized.

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Here¶s an in-depth look at the world of swine raising and the potential business you can get out
of it.

Another biosecurity measure is, regular monitoring of animals for diseases. All incoming
livestock must be tested and quarantined before transporting them to the hog house.

Waste management is a key biosecurity measure. Improper waste management in the hog house
can inevitably lead to profit losses. Sanitation in the pens may be performed by dry cleaning or
by using a power sprayer to minimize water usage in cleaning the pens. The use of slatted
flooring also lessens water usage in cleaning. Pens should be built to maintain the pigs¶
temperature levels to minimize the need to wash them. Trees and foliage may be planted in the
vicinity of the hog house to keep the animals cool in hot weather.

An anaerobic process called biogas production may be used to extract methane gas from the
animal wastes. This greatly reduces waste odor in the hog house. Another anaerobic process that
can be adapted is the use of a septic tank, commonly known as the poso negro. A lagoon may be
built with aerators as an aerobic process of waste management. Solid wastes may also be mixed
with plant residues with effective microorganisms like Trichoderma and Azotobacter to produce
organic fertilizer within a month.

((







 0

Brucellosis of pigs or contagious abortion, also known as Bang¶s disease is caused by bacteria
scientifically known as Brucella suis that is shed in milk or by the aborted fetus, afterbirth or
other reproductive tract discharges.

There is no effective way to detect this disease. Abortion or birth of weak piglets is the most
obvious sign. Abortion happens when the sow is at its second or third month of pregnancy. The
sow may demonstrate irregular heat cycles and stillbirths may occur. Milk production is reduced
due to changes in normal lactation period caused by abortions and delayed conceptions. Other
signs of this disease include enlarged arthritic joints, paralysis and lameness. This disease is not
necessarily fatal, unless it is complicated by metritis.

This disease is transmitted through direct contact with an infected animal or environment or
equipment contaminated with discharges from infected animals.

Weight loss and stillbirths damages the farm profitability. This disease may also be transmitted
to humans and rapidly spreads. Therefore prevention of this disease should be given importance.
Sanitation and strict hygienic measures should be applied in the hog house. Breeding animals
should be purchased from certified herds. Animals tested positive for this disease should be
disposed immediately to prevent contamination.

A high incidence of this disease in the hog house should necessitate replacement of the entire
herd and restocking after six to eight months.
'

Hog Cholera, now commonly known as classical swine fever, is a highly contagious viral
disease. This disease occurs in an acute, sub acute, chronic or persistent form.

Hog Cholera is characterized by high fever and loss of appetite. Pigs with hog cholera suffer
from constipation which is later followed by diarrhea. Other symptoms include increased thirst,
chills, and vomiting. There is inflammation of the eye with discharges that cause the eyelids to
close. There is also a reddish purple discoloration of skin at the ears, abdomen, inner thighs or
tail.

Chronic hog cholera terminates in pneumonia or hemorrhagic enteritis or both. This disease has a
high morbidity and mortality rate as death follows in four to seven days of sign onset.

The common source of this infection is uncooked slops or kitchen scraps. Thus feeding this to
the pigs should be avoided.

This disease may be prevented by administering vaccination to all pigs. Sows and boars must be
vaccinated every six months and piglets weaned at one week should be vaccinated before or after
weaning.

If this disease penetrates the hog house, all pigs known to have contracted this disease should be
disposed immediately. Contaminated areas should be cleaned and disinfected properly.

$



()34
 

 
Gastroenteritis or scouring is commonly cause by irritation of he small intestine by parasites,
bacteria, or by sudden diet changes.

Conditions that cause gastroenteritis complex include dietary scours, colibacillosis, balantidiosis,
dysentery, and gastrointestinal parasites. Dietary scours are caused by sudden changes in the diet,
thus feeds must be introduced to pigs gradually over a period of seven days. Colibacilosis is
commonly caused by stress factors like weaning, transport, and vaccination. Colibacilosis can
also be caused by a contaminated water supply or a change in feed, as these upsets the balance of
bacteria in the pig intestines. Balantidiosis is caused by contaminated water or contaminated
forage like kangkong. Overcrowding of animals which is often followed by a lack of deworming
causes most cases of gastrointestinal parasites. Dysentery resuls from transport stress, and
contaminated feeds like kitchen scraps.

Gastroenteritis characterized by diarrhea must be corrected immediately by administering fluids

to infected animals. Infected animals should be diagnosed by a veterinarian and should be treated
according to diagnosis.




+,(.


Despite the many crises the swine industry faces, many Filipinos still venture into swine-raising
as an enterprise. This may sound all hogwash during times of porcine crisis, so we will let
statistics speak for it:

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Today there are imported breeds of meat-type swine presently available in the Philippine market
µthere is no ultimately ideal breed that gives the most profit. Instead, producers should consider
local conditions mid other Factors such as farming experience, finance and purpose when
choosing a breed to raise.

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.
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± This is characterized by the animal¶s black color and six white points and four white
feet. µThey are medium-sized and are generally smooth. They are longer in proportion in depth
compared to other breeds. Ears stand erect and noses are short. They are more resilient to disease
than white breeds, but may not be as prolific as the other breeds. This breed is popular for their
meatiness and good adaptability to rugged conditions.

  ± This breed is known for its red color and has become a popular breed for its exceptional
growth rate as they are able to grow faster oil less feed. The Duroc¶s rapid growth rate is
unsurpassed by any other breed. This breed¶s skeletal structure stands up in all kinds of
environment, and it also has a natural leanness. These factors contribute to the Duroc¶s ability for
rapid growth and product that is agreeable to both packer and consumer. As such, the Duroc will
inevitably continue to be a vital element in pork production. This breed is characterized by their
large size and noted for their hardiness and prolificacy. Duroc pigs have a good constitution and
are resistant to stress. Duroc sows are also good mothers.

 
± Hampshires are black with white bands encircling the front of the body, also the
front legs and feet. They are also characterized by their short, strong legs and their ability to
produce quality meat. Hampshires are meaty and medium in size. This breed has a smooth
appearance, and has erect ears. They are active and alert animals. Hampshire sows are known for
weaning, a high percentage of the pigs farrowed. This breed is also known for their ability to
adapt to very rugged condition. However their growth rate are generally average or below.

&
- This breed is characterized by its long body length, short legs. and medium to large
drooping ears. They are meaty on the foot, especially on the rail; their hams are plump but trim.
Their sides are long and uniform in depth. Landrace sows are prolific and are known to be
excellent mothers and having a good litter size. This breed¶s sows have been known for their
milk producing abilities. reaching their top milk after five weeks of lactation which is much later
when compared to other breeds.

Y
 ± Pietrains are medium in size and characterized by its white color with black spots.
Their ears are erect. They have well-shaped hams, loins, and shoulders and are very meaty.
Pietrains carry an extremely high proportion of lean to fat meat. That¶s why they are often the
choice breed for fresh meat processing. They drawback is, this breed has a slow growth and has
less satisfactory feed efficiency. Pietrains are also susceptible to stress, which makes them
worthwhile only as crosses and not as purebreds. Pietrain boars are often bred with Landrace
sows, as Pietrain sows lack in mothering abilities and in milk production.

h # 
± This breed is also known as the Largewhites. They are entirely white with medium
and erect ears. horkshires are preferred for their superior growth capability and economic gains.
They are noted to be an active and lean breed. horkshires are known for their ability to cross
with and improve other breeds. horkshire sows have excellent mothering ability, farrow and
wean large litters. horkshire sows are also noted for their ability to yield high dressing
percentage and produce high quality meat.

For an updated list on currently available breeds in the market, producers and farmers may
contact: National Federation of Hog Farmers (NFHF) 4/F °oom 401 ° G Tirol Building 831
EDSA corner Eugenio Lopez Street Brgy. South Triangle, Xuezon City
Phone: (632) 924-2317
Fax: (632) 924-2259
E-mail: secretariat@nfhfi.org

' 
  +)

Five signs to look for when buying stock:
‡ Fine and shiny hair
‡ Energetic and alert eyes, not droopy
‡ Clear eyes, no dried tip secretions
‡ Firm belly does not sag or hang down
‡ Body and feature proportions are symmetric

' &)  +)


1. Provide clean and dry housing.
Housing provided for the pigs should always be kept clean and dn. That¶s why it¶s ideal to build
pens on a slightly sloping area so there is proper drainage. If the pens are built with ground
flooring, this keeps the pen from getting too muddy. If the pens are built with concrete floors,
flooring should not be abrasive because this causes lesions and problems for the legs and feet. At
the same time, concrete flooring should not also be too smooth such that they become slippery
when wet. Concrete floors also facilitate convenience in cleaning pens, which minimizes parasite
and disease problems.

Ideal housing materials available locally are bamboo and nipa. A 7 sqm pen is comfortable space
enough to raise 5 to piglets. Feeders and drinking troughs or equipment should be provided.
Concrete feeders and troughs are the best choice but those made of other materials may also be
used. Halved discarded automobile tires can also be used.

2. Feed appropriately.
Pigs have varying feed requirements for each growth stage. °ation changes should be made
gradually over a seven-day period to allow the pigs to adjust to their new feeding rations. Clean
water should be made available to the pigs at all times.
Corn, cassava, cannote maybe fed to the pigs, provided that thrv are properly cooked and dried.
heed should be highly digestible, so enzymes that help in the pigs¶ digestion may be Included in
the feed. When feeds are easily digested by the animals, producers are assured that the animals
absorb the most nutrients from the feed.

3. Protect the pigs from pests and diseases.

This is probably the most important factor m safeguarding the stock¶s maximum profitability.
The industry was recently devastated by the news that millions have been lost because of
diseases. As such, every pig farm, commercial or backyard must undertake bioserurity measures.
Sanitation and pest control must be high in the priority list of every pig farmer.

The pens should be free from flies, mice, rats and even birds. These animals are considered farm
pests. They do not only pilfer the pigs¶ feed, but more importantly, they transmit diseases. Spilt
feed must be removed promptly to control presence of these farm pests. Traps and pesticides
may also be used to control and prevent rat infestation, provided they are used carefully
according to veterinarian and label recommendations.

Diseases may be prevented by administering vaccinations properly. Deworming should be done

7 to 14 days after weaning. Vaccinations, another 7 to 14 days after deworming. Pigs should also
be given a bath every day, especially during extremely hot weather.

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Pigs can thrive with minimal labor but producers are recommended to keep careful watch of the
animals. If the occasion arises that a pig continues to have a slow growth rate despite good
feeding management, the animal should be disposed of immediately to prevent further incurring
losses for the farm.

As in any enterprise, swine meat production is most profitable when resources are used wisely.
These resources include feed and labor. As it is, feed costs make up 60% to 70% of the total
costs of production and it is prudent to make use of every gram of it. Any venture to reduce feed
costs without sacrificing the yield will result in highly favorable returns.

This is where FCE or Food Conversion Efficiency comes in. It is the measure used to show how
much. feed is needed for body tissue yield. This is the standard used to measure the production
system¶s performance. FCE is simply defined as the number of kilograms needed to produce one
kilogram of live weight gain.

However, the best FCE does not necessarily equate to the best recourse for the farm. Higher feed
quality most often converts to higher body tissue.

In principle, higher feed quality means higher intake, this means better conversion rate. But
producers must keep in mind that higher quality feed also means higher feed cost. As such,
producers must find the right balance of feed quality and conversion rate to attain optimum
profitability for the
operation.
Whether the operation has annual or biannual output, producers should best keep in mind the
following profitability equation (Cost per Unit of Gain):

Total costs to run operation for a period / Total weight sold = Cost per unit of gain

When the Cost per unit of gain is compared to returns per unit of sale, profit or loss of the
operation can then be derived. Producers are often inclined to cut expenses in operation,
especially during this time of economic slump. However, any cuts in production expenditures
also affects the operation as a whole, so farmers are best advised to consider the factors on which
they cut back. The operation may be able to save money on the short term but may suffer
devastating losses in the long run. Again, it¶s all a matter of balance. It all boils down to the
farmer, and his ability to balance the scale of management and profitability.


5
& +#5+0+
(+)
hear Hog
2004 12,561.69
2005 12,139.69
20o6 13,046.68
2007 13,459.33
2008 13,701.02

Source : Bureau of Agricultral Statistics(BAS)

Unit : In thousand heads

 "(



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0+((
++
2006 2007 2008
Hogs Upgraded for Slaughter 69.30 71.28 81.08
Source : Bureau of Agricultral Statistics(BAS)
Unit: (peso per kilogram (or as indicated)

 




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0+((
+
2004 2005 2006 2007 2008
Pork Lean Meat 132.43 139.28 138.44 139.32 156.20
Pork Meat with bones 116.89 124.09 123.35 124.96 141.56
Pork Pata (front) 95.49 101.85 102.32 103.58 117.85
Source : Bureau of Agricultral Statistics(BAS)
Unit: [peso per kilogram (or as indicated)]




#3

 6-7789-77:
2005 2006 2007
Philippines Hog 173.65 167.95 173.00
#,;'
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The blue ear virus has ravaged the swine industries of China and Vietnam. This so called ³blue
ear virus´ affects the respiratory and reproductive system of pigs, causing their ears to turn blue.
Meanwhile, in the Philippines, the Province of Bulacan is declared under hog cholera alert and
placed on mild quarantine. The disease is also suspected to be rapidly spreading in Pampanga
and Tarlac. Hog cholera is classified as a ³List A´ disease, meaning it does not only pose a
barrier to animal trade but also found to be highly infectious and spread rapidly.

These two swine diseases were among the topics discussed in the recently concluded ³Pig
Disease Summit XI´ organized by the National Federation of Hog Farmers, Inc. at Sulo Hotel on
November 16, 2007.

Dr. Perry Mallari, DVM, presented Walcom¶s Swine Feed Additives PO°CIMAX, an
³Immunomodulator´. As an ³Immunomodulator´, PO°CIMAX is an immunity enhancing
formulation that boosts immunity and high resistance to disease. This formulation helps in
reducing mortality in swine.

Dr. Perry Mallari explains that PO°CIMAX increases the secretion of natural growth hormone,
thus improving the different immune component for a higher immune response in swine. He
elaborated on the use of enhancing the natural growth hormone as a new approach in supporting
the prevention of swine diseases.

The ³Pig Disease Summit XI´ was attended by Bureau of Animal Industry (BAI) officials, swine
producers and swine practitioners.

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°oundworm infection is caused by the bacterial agent scientifically known as Ascaris
lumbricoides. Symptoms of this disease depends heavily on the number of worms present in the
pigs, management and nutrition of the animals. Pigs infected with this disease demonstrate a
slow growth rate, thinness, thick and dull hair growth. Pigs may expel worms through vomit or
feces.

This disease may be treated by oral administration of a de-wormer through fees or drinking
water. Piperazine dewormers are effective treatment of this disease.

c
++
Swine Dysentery is caused by the bacteria Brachyspira hyodysenteriae. This disease is common
to pigs at weight twelve to 75 kg. Severe cases sometimes occur in sows and their sucking
piglets. The bacteria associated with these diseases causes a severe inflammation of the large
intestine with dysentery or bloody mucus diarrhea.

This disease is characterized by loss of appetite, fever, weakness, rough coat and watery feces
spotted with blood or mucus.

Twitching of the tail, slight reddening of the skin, sunken eyes and dehydration may also be
observed. Sudden death may occur in heavy finisher pigs.

Antibiotics in feed for two weeks may be used to treat this disease. New arrivals should be
quarantined for seven days and fed high level antibiotics to prevent this disease.

(&


Important factors should be considered before venturing into the swine raising enterprise.

A backyard operation requires investments in housing facility with a concrete floor that is livable
for hogs, and a viable and healthy seed stock. The backyard operation also requires operation
expenses such as feeds, veterinary services, medication and supplements. Livestock insurance is
also a n operation expense to be considered.

Large scale operations require fixed investments that include hog houses, facilities and
equipment. °equired hog houses are farrowing houses or stalls, a gilt/dry/gestating stall, a boar
house, a weaning house, a growing/fattening house and an isolation house. Equipment
investments for a large-scale operation include water pumps, electrical connections, hammer
will, feed mixer, hog scales, and other farm and sanitation equipment. Stock investment are sows
or gilts and boars. Large-scale operation expenses are on hog feeds, veterinary services and
medication, vitamin supplements, repair and maintenance of buildings and maintenance of
machinery and equipment.

Hogs are marketed at weight of 8o kg. There are three ways to market finishing pigs: through a
middleman, direct marketing, or auction marketing. Middlemen act as buying or selling agents.
Direct marketing to meat processors may be done without the sue of middlemen. Auctioning at a
market may also be done where animals are sold to buyers with the highest acceptable price per
kilo liveweight or per head. It is important to scout the market for the most viable marketing type
in the area before starting a hog farm.

Proper shipment and transport of the pigs should be observed when marketing a large number of
hogs. This minimizes losses caused by shrinkage, bruises, injuries and possible deaths.

Large animals should be separated from smaller pigs by a partition. Loading facilities should be
provided to proper loading of animals. Beddings of sand and saw dust should be provided when
necessary. These beddings should be wet down before loading top keep the animals cool and
comfortable in hot weather. Transport vehicles should not be over crowded or over loaded. Hogs
should be protected from stress and excitement and should be given enough rest before they are
butchered. The animals should not be overfed before transport to prevent vomiting or
suffocation.
°ecord keeping is a key tool in a successful operation and marketing. °ecord keeping must be
kept simple and precise as this can be used for improvements and adjustments to achieve the
maximum profitability of the farm and successful daily farm operation.

The two types of records are economical and technical. Economical records refer to the financial
side of the operation. This record includes price of meat, price of weanlings and price of feed.
Technical records are production and farm schedule. This includes age of sow, farrowing dates,
and number of piglets.

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°esearchers led by Dr. Tara C. Smith, associate professor of epidemiology at the University of
Iowa College of Public Health, have reported finding methicillin-resistant Staphylococcus
aureus(M°SA) in pigs and farm workers in the United States.

The investigators found a strain of M°SA, known as ST398 in swine production, in swine
production system in the Midwest, according to the new study.

³Our results show that colonization of swine by M°SA was very common in one of two
corporate production systems we studied,´ said Smith. Because ST398 was found in both
animals and humans, it suggests transmission between the two.

³Our findings also suggest that once M°SA is introduced, it may spread broadly among both
swine and their caretakers. Agricultural animals could become an important reservoir for this
bacterium,´ the project leader added.

'c'
Staphylococcus aureus, often called ³the golden staph´, are bacteria commonly carried on the
skin or in the nose of healthy people. About 25 percent to 30 percent of people in the U.S. carry
staph in their nose, but it does not make them sick. Staph can also be carried in the armpit, groin,
rectum, or genital area. Most staph infections are minor and can be treated without antibiotics.
However, staph can sometimes cause serious infections like pneumonia, blood or joint
infections, and deep skin infections.

M°SA is a type of staph that is not killed by penicillin and similar antibiotics. About 1 out of
every 100 people carries M°SA without making them sick. A recent study estimated that M°SA
caused 94,000 infections and more than 18,000 deaths in the U.S. in 2005. M°SA infections do
not look like any different than those caused by ordinary staph.

c#!c#!c
Common skin conditions caused by staph and M°SA may look like any of the following:
‡ sores that look and feel like spider bites;
‡ red painful bumps under the skin, called boils or abscesses;
‡ a cut that is swollen, hot and filled with fluid or red skin with a honey-colored crust (usually on
the face); or
‡ red, warm, firm skin area that is painful and getting larger (usually on the legs).
!c,#cc#!
Anyone can get a staph infection. People are more likely to get a staph infection if they have
‡ skin-to-skin contact with someone who has a staph infection
‡ contact with items and surfaces that have staph on them
‡ openings in their skin such as cuts or scrapes
‡ crowded living conditions
‡ poor hygiene

,c#!c=#!
M°SA has been, found in a variety of animals including horses, cattle, dogs, cats, and swine.
Previous studies have shown that many swine and swine farmers in Canada and the Netherlands
are colonized with M°SA. However, the University of Iowa study was the first to investigate
carriage of M°SA among swine and swine farmers in the U.S.

","#!#!$c
For the study, investigators analyzed nasal swabs of 299 swine and 20 swine workers from two
different production systems in Iowa and Illinois. At Production System A, the overall
prevalence of M°SA was 70 percent in swine and 64 percent in workers. At Production System
B, all swine and human samples were negative for M°SA.

The researchers could not determine why System A had a high prevalence rate of M°SA among
its swine and swine handlers, but listed differences compared to System B. First, the systems
raised different breeds of swine. Second, System A was an older, more established operation that
had approximately twice the number of animals as System B. Third, both systems imported sows
from different sources, raising the possibility that ST398 may have been introduced via live
swine or pork products.

These findings, according to the American Association of Swine Veterinarians. are very similar
to those previously reported in Canada and Europe. It should be noted that M°SA is common in
a number of livestock and companion animal species and it should come as no Surprise that it
would be found in pigs and people working closely with pigs.

,c#!'!'!c

Another research has shown that ST398 accounts for 20 percent of all M°SA detected in the
Netherlands, demonstrating the importance of considering livestock and other animals when
examining the epidemiology of M°SA.

³Iowa ranks first in the nation in swine production.´ Smith said. ³Transmission of M°SA on
swine farms or in veterinary facilities could complicate efforts to reduce M°SA transmission
statewide and beyond.

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Here¶s an in-depth look at the world of swine raising and the potential business you can get out
of it.

Mastitis-metritis-agalactia, syndrome or MMA syndrome, also known as post-partum

dysgalactia, is commonly caused by nonspecific or unknown sources. Mastitis and agalactia is
the absence or lack of milk in sows.

MMA syndrome may be caused by infection or stress from excitement or difficulty in farrowing.
This condition may also be caused by digestive difficulty or by environmental factors.

Metritis is referred as the nonspecific inflammation of the uterus and is associated with abortion,
difficult delivery, or retained placenta.

Symptoms of MMA syndrome include abnormal body temperature, reddish-brown mucus

discharge with tissues of placental membranes that attract flies. There is also tenderness and
warmth in the mammary tissue.

Prevention of MMA syndrome can be done by regularly checking the health status of the
breeding sows. Sows with a history in breeding troubles should be replaced. °educe incidence of
MMA by providing proper diet, exercise, and clean, disinfected farrowing environment. A highly
digestible, mild laxative ration should be provided for sows after farrowing. Stress and udder
injuries should be eliminated.

Affected sows by mastitis may be treated by antibiotic infusion into the udder. Hot compress and
mild antiseptic should be applied externally. A pituitary extract containing oxytoxin should be
administered.

Metritis may be treated by inserting antibiotics inside the uterus and systematic administration of
sulfa injections and other antibiotics.

 (
9
()3
Pneumonia-disease complex is characterized by coughing, difficulty in breathing, sneezing,
chilling, eye and nasal discharge, and muscular cramps Symptoms of this disease are associated
with swine plague, swine flu, athropic rhinitis and enzootic pneumonia.

This disease may be prevented by proper management, and a hygienic and, well-ventilated
housing. Overcrowding should be avoided as most respiratory diseases are caused by inhalation
of infected air particles. Clean water should be provided at all times, as well as nutritious feed
and a vitamin antibiotic feed supplement.

Known treatment is not available for swine flu, swine plague and enzootic pneumonia.
Antibiotics like tetracycline and sulfa drugs may be used for prevention. Speedy recovery¶ may
be achieved by use of stimulants and antiseptics.

  (



°oundworm infection is caused by the bacterial agent scientifically known as Ascaris
lumbricoides. Symptoms of this disease depends heavily on the number of worms present in the
pigs, management and nutrition, of the animals. Pigs infected with this disease demonstrate a
slow growth rate, thinness, thick and dull hair growth. Pigs may expel worms through vomit or
feces.

This disease may be treated by oral administration of a de-wormer through fees or drinking
water. Piperazine dewormers are effective treatment of this disease.

c
++
Swine Dysentery is caused by the bacteria Brachyspira hyodysenteriae. This disease is common
to pigs at weight twelve to 75 kg. Severe cases sometimes occur in sows and their sucking
piglets. The bacteria associated with these diseases causes a severe inflammation of the large
intestine with dysentery or bloody mucus diarrhea.

This disease is characterized by loss of appetite, fever, weakness, rough coat and watery feces
spotted with blood or mucus. Twitching of the tail, slight reddening of the skin, sunken eyes and
dehydration may also be observed. Sudden death may occur in heavy finisher pigs.

Antibiotics in feed for two weeks may be used to treat this disease. New arrivals should be
quarantined for seven days and fed high-level antibiotics to prevent this disease.

(&


Important factors should be considered before venturing into the swine raising enterprise.

A backyard operation requires investments in housing facility with a concrete floor that is livable
for hogs, and a viable and healthy seed stock. The backyard operation also requires operation
expenses such as feeds, veterinary services, medication and supplements. Livestock insurance is
also an operation expense to be considered.

Large-scale operations require fixed investments that include hog houses, facilities and
equipment. °equired hog houses are farrowing houses or stalls, a gilt/dry/gestating stall, a boar
house, a weaning house, a growing/fattening house and an isolation house. Equipment
investments for a large-scale operation include water pumps, electrical connections, hammer
will, feed mixer, hog scales, and other farm and sanitation equipment.

Hogs are marketed at weight of 80 kg. There are three ways to market finishing pigs: through a
middleman, direct marketing, or auction marketing. Middlemen, act as buying or selling agents.

Direct marketing to meat processors may be done without the sue of middlemen. Auctioning at a
market may also be done where animals are sold to buyers with the highest acceptable price per
kilo live-weight or per head. It is important to scout the market for the most viable marketing
type in the area before starting a hog farm.

Proper shipment and transport of the pigs should be observed when marketing a large number of
hogs. This minimizes losses caused by shrinkage, bruises, injuries and possible deaths.
Large animals should be separated from smaller pigs by a partition. Loading facilities should be
provided to proper loading of animals. Beddings of sand and saw dust should be provided when
necessary. These beddings should be wet down before loading top keep the animals cool and
comfortable in hot weather. Transport vehicles should not be over crowded or over loaded. Hogs
should be protected from stress and excitement and should be given enough rest before they are
butchered. The animals should not be overfed before transport to prevent vomiting or
suffocation.

°ecord keeping is a key tool in a successful operation and marketing. °ecord keeping must be
kept simple and precise as this can be used for improvements and adjustments to achieve the
maximum profitability of the farm and successful daily farm operation.

The two types of records are economical and technical. Economical records refer to the financial
side, of the operation. This record includes price of meat, price of weanlings and price of feed.

Technical records are production and farm schedule. This includes age of sow, farrowing dates,
and number of piglets.