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An Assignment On

Planning Of Grower to Finisher Pig Farming For Meat Purpose

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Table of Contents
ACKNOWLEDGEMENT ......................................................... Error! Bookmark not defined.
1. Introduction: ..................................................................................................................... 1
2. Objective ............................................................................................................................ 4
2.1. General Objective ...................................................................................................... 4
2.2. Specific Objective ...................................................................................................... 4
2.3. Limitation of the Study ............................................................................................. 4
3. Farm Planning .................................................................................................................. 5
3.1. SITE SELECTION ................................................................................................... 5
3.2. Selection of breed ...................................................................................................... 6
3.3. Production plan ......................................................................................................... 6
3.4. Housing for grower-finisher pigs ............................................................................. 7
3.4.1. Floor space requirement.................................................................................... 8
3.4.2. Flooring ............................................................................................................... 9
3.4.3. Walls .................................................................................................................... 9
3.4.4. Roofing ................................................................................................................ 9
3.4.5. Doors and windows .......................................................................................... 10
3.4.6. Ventilation ........................................................................................................ 10
3.5. Pig house equipments .............................................................................................. 10
3.5.1. Water Troughs/Feeders: ................................................................................. 10
3.6. Water requirement .................................................................................................. 11
3.7. Feed requirements ................................................................................................... 11
3.8. Pig diseases, their prevention and control ............................................................ 13
3.9. Market plan ............................................................................................................. 14
4. Bibliography .................................................................................................................... 15
5. Layout of farm ................................................................................................................ 16

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1. Introduction:

Pig management is the control of a number of factors such as housing, feeding, breeding,
health and records, to allow pigs perform to the maximum of their genetic potential at least
cost.

Pig farming is a profitable business. It is popular business mostly in the eastern part of Nepal
on various ethnic groups (Limbu, Rai, Tamang, Magar, and dalit communities). The religious
sentiment on this livestock is gradually being relaxed; that is why, the consumers of upper
class groups of pig meat are increasing. The pig population has been increasing by about 5%
in the country for the last three years. Dhuabhadel and Ghimire (2004) reported that small-
scale farmers could earn a profit of Rs. 9360 from improved sow in 60 weeks time. It shows
that pig farming returns a larger profit as an expanded form in simple and cheaper technology.
Total population of the pigs in country is reaches to 11, 08,465 and the pork production to
17923 MT within 2069(MoAD 2069)

In Nepal, pig farming is on the road of commercialization. This commodity can be produced
on a commercial scale because there is no problem for market. Pig farming can return a
higher income as pigs are prolific producers. The litter size, on an average, is 8 and sow can
be managed to raise 2 or more litter per year. It is also economic as its dressing percentage is
65-80%. This dressing percentage is one of the highest among the livestock and edible meat
in pig is larger because of smaller bones. Due to ease of dressing and superior curing and
keeping qualities, pigs excel all other meat animals as a source of farm meat.

It might be the major solution to solve the nutrition problem of the country. Nutritionally,
pork like other meats is a good source of essential amino acids and to a certain extent of some
trace minerals. Vitamins and essential fatty acids are also present in pork in fairly good
amounts.

Pig farming is adapted to both intensified and diversified agriculture. It can bring profit both
as a commercial enterprise and in a mixed farming system. The initial investment is small and
returns are quick due to its short life span.

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Principles of pig production

 Appropriate housing

 Control of parasites and diseases

 Proper selection of animals

 Proper care of replacement stock

 Adequate feeding

 Efficient record keeping

 Proper environment management

Advantages of pig production

 Pigs are well adapted to both specialized and diversified farming.

 They have quick returns.

 The investment in swine breeding stock and in equipment may be relatively small and
it is possible to get in and out of a business in a comparatively short time.

 Feeding swine on maize and other grains is usually a profitable method of marketing
these grains that are bought at very low prices in the season when the harvest is very
big.

 Pig production is an efficient way of producing meat.

 Swine can be raised on small or large farms and in small or large numbers.

 Pigs can be raised on pasture where they will not require expensive housing and
equipment.

 Breeding stock and feeding stock are readily available.

 Almost every village has a pig slaughter place that makes the sale of pork easy. In
addition, the slaughter weight is ideal such that there is no risk of pork remaining
unbought after slaughter

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 The labor requirements in pig production are low as one person can manage a large
swine-breeding herd.

 With good selection of the breeding stock, pigs carry a big advantage over the other
livestock due to the multiple fetuses they carry and therefore giving a big number of
young ones. This makes multiplication of pigs easy.

 Pigs suffer less from metabolic and nutritional diseases. This is because pigs can feed
on things ranging from grass as herbivores to meat as carnivores do. In the process
they properly balance their nutritional requirements.

 In addition to being omnivorous pigs enjoy digging the soil with their snout and they
access the minerals in the soil to meet their nutritional requirements.

 Therefore pig production is a very good avenue for improvement of house hold
incomes.

Characteristics of Swine and their Production:

1. Superior feed conversion power

2. Swine store fat rapidly

3. Swine are prolific and bring quick return

4. Enterprise requires moderate investment

5. Swine excel in dressing percentage

6. Pork is more nutritious because of higher content of fat and the slightly lower content
of water.

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2. Objective

2.1.General Objective

The overall objective of the study was to formulate plan for swine production.

2.2.Specific Objective

The following specific objectives were set for the detail study.

 To calculate the requirements for swine production.

 To estimate the space and structure requirement for swine production.

 To estimate feed and water requirement for swine production.

 To formulate marketing plan for swine.

2.3.Limitation of the Study

 The study was carried more closely for academic purpose than for the action purpose.

 The paper was completed during a relatively short period of time.

 Economic analysis of swine production plan was not calculated.

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3. Farm Planning

3.1.SITE SELECTION

During site selection following points should be considered.

i. Accessibility

Availability and cost of electrical power to the site should be considered. The availability of
three-phase power should also be considered to use larger motors for feed processing, grain
drying, manure pumping, etc. An all-year driveway with the strength and width to handle
large tractor trailer trucks must be planned at the drawing board stage for reliable feed
delivery and hog shipping. Drilled wells must be capable of yielding good quality water at
reasonable depths. For a new site the first expense may be to drill well and establish water
supply prior to any other site work. If there are any surprises with new well, like low flow,
sand or other problems, it may be best to cut your losses at this stage and move to another site.

ii. Appearance

Attention must be paid to the appearance of buildings and the manure storage. For example,
the option of a longer laneway to take advantage of a wooded site or a well-placed knoll
should be planned. Buildings can be bordered with crushed stone strips to catch roof runoff
and to discourage rodents. The manure storage-especially should be out of sight behind the
barns and, if possible, concealed by trees.

iii. Future expansion

During the planning stage, future expansion possibilities should be considered. Manure
storages, feed storage and pig-loading areas must be located along the sides of the main barns
(not at the ends) so that the animal housing can be expanded. Dead-end planning can lead to
costly relocations later.

iv. Prevailing winds

Few provinces should be adjusted for the separation distance to the nearest neighbors on the
prevailing downwind side since increased distance dilutes the livestock smells before they
reach the neighbors. When considering wind, seasonal problem associated with it should be
kept in mind (eg – snow). The building entrance, loading dock and parking area should be
planned to minimize snow drifts where frequent winter access is essential, as well as giving
snow blades and blowers a good straight run.

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v. Topography and slope

Most modern swine barns don't have basements, so it is relatively easy to use compacted sand
or gravel fill to raise final floor level above the surrounding ground. Diversion of field runoff
by grassed waterways, combined with surface grading away from the perimeter of the
buildings, can handle most surface water or ice problems. On sloping sites, location of the
loading ramp where the natural grade is lower should be considered which permit a reduced
or zero slope on the ramp. Gravity flow manure transfer systems are the least costly and most
reliable as they avoid pumping. Transfer pump as an alternative should be used if the safest
storage site is level with or uphill from the barns. With gravity flow, strict attention should be
paid to the total elevation difference in your manure handling system. Adding the walkway
height, pen floor slope, gutter depth and slope, transfer pipe slope and manure storage depth
gives the total fall down to the floor of the manure storage. This puts the bottom of the
manure storage considerably below the barn floor, as much as 7 m (24 ft) where the storage is
some distance from the barns

vi. Fire safety

Swine barns should be planned to prevent total loss in case of fire. This may be done either
by adding firewalls and fire doors between connected buildings, or by separating the
buildings by open space.

3.2. Selection of breed

In Nepal, the most popular and good performing breed is pakhribas black. So, this breed was
selected for rearing.

3.3. Production plan

The established farm would be for grower – finisher pigs. Piglets (12 weeks age) will be
bought from other breeding farms as replacement stocks. The source of piglet can be NARC
or other private pig farms. These piglets will be reared up to 30-31 weeks age and send to
market. They are sold at a live weight of 80 to 110 kg. The plan was made to produce 15
finishers per month.

Table 1: Production cycle of pigs in farm

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Operations Days in pen

Rearing of piglets from 12 weeks to 30-31 weeks 126-133

Cleaning and disinfection of pen 7

Total days occupied 133-140

3.4. Housing for grower-finisher pigs

Generally, housing system for grower – finisher pigs are of four types which are as follows.

A. Totally enclosed or environmentally controlled

a. Ventilation systems - Mechanical.

b. Floors - Totally or partly slotted.

c. Manure handling - Pit, scraped gutter, flushed gutter, etc.

B. Modified open front

a. Roof - Gable style (ridge opening at the top) or single slope.

b. Ventilation system - Natural (adjustable doors on both sides - often, translucent


panels on the front, but the use of .curtains. has increased in recent years).

c. Manure handling - Pit, scraped gutter, flushed gutter, etc.

C. Open front with outside apron

a. Ventilation system - Natural.

b. Sleeping area (floors with. 1.2" slope/foot) - Gable style or single slope roof with
adjustable ventilation doors on the back.

c. Apron or lot:

i. Sloped (¾" per foot), and waterers & feeders are located in this area.

ii. Often has a large gate on the outside for mechanical cleaning of the pen.

iii. May have a gutter for the entire length of buildings - A narrow one for handling
liquids only, or a wider one for handling both liquids & solids.

D. Unpaved dirt lot

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a. No vegetative covers.

b. No standard recommendations for the design, but some general considerations:

i. Feeders should be capable of being filled from the outside, and feeder & shelter
should be located at the upper end.

ii. Provide 10’ between the feeder & shelter for air movement.

iii. Feeders on the concrete pad - Extend aprons 8’ in all directions from the feeders.

Table 2: Comparison of three types of housing systems

Type Initial Summer Winter Operation Labor


costs Performance Performance Costs Requirement

Environmentally Higher Same Higher Higher Lower


controlled

Modified open Medium Same Higher Lower Lower


front

Open front with Lower Same Lower Lower Higher


outside apron

Open front with outside apron housing system was selected for rearing pigs in this farm
because it provide better protection to animals and production is also high. The operation cost
and labor requirement is also lower than other housing systems.

3.4.1. Floor space requirement

No of pigs reared = 180

No to pigs per pen = 7

Total no of pens required = 180/7 = 26

Table 3: Floor space requirement for swine

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No of pig Space requirement (m2)

Inside area Outside area Total area

7 (1 pen) 1.9 1.9 3.8

180 (26 pens) 49.4 49.4 98.8

3.4.2. Flooring

Hard concrete or similar floors are recommended even in low cost buildings made of local
materials. This prevents the pigs from rooting and digging up the ground and also permits
cleaning which minimizes the build-up of diseases and parasites. Floor should slope towards
the sides and to the front so that urine and waste water can drain into a shallow manure
channel at the front of the pen.

The floor should provide insulation against both cold and damp. Also the naure of the floor
surface is important. If the surface is too smooth and slippery the animals fall and can cause
injuries. If it is too rough or abrasive, this can result in damage to feet and udders.

3.4.3. Walls

The walls should be of strong materials to restrain the pig and ensure protection. Suitable
materials include mud, wood, bamboo sticks, stones and cement blocks. Provision should be
made for suitable flaps, windows and doors which can be opened to allow maximum
ventilation during hot periods and closed to contain warmth at colder times. Smooth walls are
most ideal. The wall height is generally 2.28 m (7.5 ft) from the floor. Brick or stone masonry
are most common construction materials for pig house.

3.4.4. Roofing

This is for shade and protection of the pigs from rain, sun, etc. they can be made of traditional
materials such as grass, reeds, leaves, straws, thatch etc, which are ideal in the tropics from
an insulation view point.They do have the advantage of keeping the house cooler.
Unfortunately however, they are very prone to tire hazard, and are of low durability. They
can become breeding ground for rats and other pests. Aluminum or corrugated iron sheets can
be used but they should be sufficiently high that there is room for plenty of air movement. On

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an apex roof provide raised bridge or other arrangement to allow for the escape of hot air and
air movement.

3.4.5. Doors and windows

The doors should be made strong and tightly fitted to the floor so that the pigs may not lift by
putting their snout under the door. The door size should be 1.05*2 m². If it is completely
enclosed building there should be provision of good window and roof lights. The windows
promote cleanliness and allow the entry of sunrays necessary for the pigs. Window openings
of 0.135 m² per 1 m² of floor space are adequate.

3.4.6. Ventilation

Circulation of the air to drive the foul air out

To be truly effective:

1) The rate should be established for pigs - Too often evaluated at the people zone (4-5 ft
above the floor), but, should be evaluated at the pig zone (0-2 ft above the floor).

2) Should have no undesirable or adverse effects on pigs (e.g., creating drafts), and should
have reasonable installation, operating & maintenance costs.

3.5. Pig house equipments

3.5.1. Water Troughs/Feeders:

Pigs should have free access to feed and water troughs depending on the size of the operation.
They can be incorporated into the building design or constructed specially. They should be
easy to clean and should be washed and disinfected at least once a week. This prevents the
harbouring of disease-causing agents and thus minimizes infections.

i. Feeding Trough

Portable galvanized iron troughs or fixed concrete trough are used. One feeder space for
every 4 to 5 pigs is sufficient. So, one feeder per pen is used. For maximum daily gain, it is
usually necessary to allow the pig access to feed at all times. Many different designs of
feeders can be used, but to minimize feed wastage, constant attention to feeder adjustment is
required. A feed trough is placed in the sleeping area in such a way that it does not get filled
with bedding.

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ii. Water trough

One waterer is kept in each pen. Cool, clean water is made available at all times on the side
where the gate is. The pig will also dung in this area. A small water trough with a ball valve
to control the level of the water or preferably a pig-drinking nipple can also be used. The
nipple must be placed at a 90° angle with the vertical and between 550 and 650 mm from the
floor. Generally 40 litres of water is needed per animal per day.

3.6.Water requirement

A rule of thumb for the water requirement/water intake is 2 to 2.5:1 (water: dryfeed), which
may increase to 5:1 during the hot weather.

3.7.Feed requirements

Growing pigs should be fed to appetite if the farmer can afford. This gives a faster growth
rate but it is expensive. Finishing pigs should be limit fed on a scale of body weight. The
feeds given must contain at least 16% crude protein. Restricted feeding avoids development
of fatty carcasses. Growing pigs can also be limit fed as follows:

Table 4: estimated fedding sehedule for grower to finisher pig for meat purpose

Age Estimated Type of Weight Food Days Required


(weeks) Body feed gained(K.G.) conversion feed(K.G./week)
Weight ratio For 1 For 180
(K.G.) pig pig
12-13 21..9-26.1 4.2 2.8 14 11.6 2088
14-15 26.1-30.6 Starter 4.5 2.9 14 13.0 2340
16-17 30.6-35.4 4.8 3.0 14 14.5 2610
18-19 35.4-40.6 5.2 3.2 14 16.6 2988
20-21 40.6-46.2 5.6 3.4 14 19.0 3420
Total 24.3 - 70 74.7 13446
22-23 46.2-52.4 6.2 3.6 14 22.5 4050
24-25 52.4-59.1 6.7 3.9 14 26.0 4680
Finisher
26-27 59.1-66.3 7.2 4.2 14 30.0 5400
28-29 66.3-73.9 7.6 4.4 14 33.6 6048
30-31 73.9-81.9 8.0 4.5 14 36.0 6480
Total 37.5 - 70 148.1 26658
Grand total 61.8 140 222.8 40104

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Table 5: Growing cycle and body weight of pigs

Age (wks) Liveweight (kg)

0–4 4 weeks nursing, then wean 1 -7

4-7 3 weeks young weanling period 7 -12

7 -10 3 weeks older weanling period 12-25

10-18 8 weeks growing period 25-60

17-30 13 weeks finishing period 60-100

Total 30 weeks; farrowing to market

Table 6: Nutrient Requirements of growers and finishers

Item Grower Finisher 1 Finisher 2

(20-50 kg) (50-80 kg) (80-120 kg)

Protein, % 18.0 15.5 13.2

Lysine, % 0.95 0.75 0.60

Calcium, % 0.60 0.50 0.45

Phosphorus, % 0.50 0.45 0.40

ME, kcal/kg 3,265 3,265 3,265

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3.8.Pig diseases, their prevention and control

A pig is suspected to have ill health if it shows any or a combination of the following signs:

 General signs: These include dullness, loss of appetite, laboured or rapid breathing,
sudden deaths, loss of weight, low weight gain and fever usually manifested by
shivering of the pig.

 Signs expressed on the skin: these include reddening of the skin or skin discoloration,
loss of hair and hardening of some parts of the skin, itching of the skin and cracking
of the skin.

 Others signs commonly observed include: lameness, cough, abnormal nasal


discharges, diarrhea with bad smelling feces, abnormal contents and colour of feces
and abortions.

Guidelines of disease prevention/control

To be able to manage and control pig diseases, farmers must take care of housing and
ventilation including cleaning and disinfection of the pig pens, manure disposal, proper
disposal of the dead pigs and isolation of the sick pigs.

 Housing and ventilation

The way the house is constructed should facilitate proper cleaning, disinfection and
maintenance of sanitary conditions e.g suitable floors, adequate waste disposal, absorbent
bedding.

Good ventilation is essential in disease control and air must move through the building such
that foul air is replaced with fresh This can be secured by using an open shed, doors,
windows ana incomplete walls.

 Proper manure disposal

Disease causing agents may be contained in urine, feces, exhalation and nose and mouth
discharges. These may act as media for growth of disease causing agents. Excrement must he
removed frequently from the immediate surroundings. Manure may be heaped so that the heat

generated kills the parasites and microbes. It is recommended that manure be kept in a
covered concrete pit and the manure in the pit sprayed with insecticides to inhibit
development of disease causing organisms and flies.
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 Provide suitable feed and water containers

Use feed and water containers which will avoid water and feed spilling over the floor. The
feed and water containers must be easy to clean

 Isolate new animals

When introducing new animals, secure a health certificate from the farm where the animal is
being purchased and thereafter isolate them for a minimum of 3 weeks. Thoroughly clean and
disinfect the isolation stall after each animal is removed and before animals are introduced.

 Dispose of dead pigs properly

Pigs that die can be a source of infection and should be disposed off by burning to eliminate
contamination of the surrounding ground. Burial is another disposal technique and the pig
should be put in a 4 ft deep pit if this method of disposal is used. On death of an animal, call a
veterinarian to carry out examination and ascertain cause of death before disposal.

 Use of disinfectants

Disinfectants are used to create conditions unfavourable for survival of microbes. Proper
cleaning removes most microbes, but in case of a disease outbreak, the buildings must be
disirtfected Foot disinfection for visitors visiting pig pens is a good arrangement in disease
prevention and control

 Use a Veterinarian

Effective health control program calls for co-operation between the pig farmer and
veterinarians.

3.9.Market plan

We have plan to sale 15 pigs of 30 to 31 weeks age and the body weight of 80 to 110 kg from
farm. We have to contract with pork business man who can dispose our product on monthly
on according to the market price. The contractor may be single who can deliver our product
to number of pork businesser of number of pork businesser itsefs.

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4. Bibliography

 Raising income through Pig farming, Dr. Waiswa, C and Dr. Saamanya, J.P., Uganda
national farmers association, farmers guide series June 1999.
http://partners.cta.int/UNFFE/Documents/Pig%20%20Farming.pdf

 Pig production technology for piggery farmers, National agricultural extension and
research liaison services, ahmadu bello university,
zaria,http://www.naerls.gov.ng/extmat/bulletins/Pig.pdf

 Site and building planning for swine production, G.E. bishop, J.E. Turnbull, F.A.
Kains, T. Grandin, http://www.cps.gov.on.ca/english/plans/E3000/3002/M-3002L.pdf

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5. Layout of farm

Location of farm: -

Area of farm =

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