Best Management Practices for Weaners (Young Pigs)

Introducing “Agric4Profit Pig Farm Set-Up"

The 3 weeks period immediately after weaning is very critical for the young pigs because a number of stresses may be encountered. After weaners have overcome the stress of weaning and are feeding properly, deworm them for the first time. Group the pigs according to age and size other than age alone. This provides an opportunity to record their feed consumption up to the time of selection at around 5 months and enhances the determination of feed efficiency. If you don’t group your pigs according to age and size, you…

Read More

Best Management Practices for Mother Pig after Weaning (Dry Sow)

Best Management Practices for Mother Pig after Weaning (Dry Sow)

After weaning, sow has lost condition and has a negative energy balance. It should be fed on feed rich in energy and low in protein. This practice is known as flushing. High levels of sugar and starch cause the secretion of digestive fluids, enzymes and hormones such as insulin. An insulin peak stimulates the production of fertility hormones so the sow quickly gets on heat between 3- 14 days after weaning, releases large number of eggs thus large litter size.  I assume that you all know that nursing mothers don’t…

Read More

Record Keeping in Commercial Pig Farming

Record Keeping in Commercial Pig Farming

The keeping of accurate records is absolutely essential for the success of any pig enterprise. The pig farm records must be simple, reliable and relevant to enable you evaluating the farm performance. Importance of Record Keeping It gives a clear picture of the type of operations, so that the exact degree of success can be measured. Act as aids to management and financial control. They are used to assess the strength and weakness of a farm and to plan for future activities. Records tell a pig producer what has been…

Read More

Weaning and Advantages of Early Weaning in Pigs

This is the practice of separating the piglets from their mother. This activity usually exerts stress on the weaned pigs. Weaning is usually done 3- 6 weeks of age depending on the farmer’s level of management as well as his or her objectives. Other changes should be slowly affected at weaning. Don’t not abruptly change the ration but for a few days, continue feeding creep feed mixed with weaner ration and finally eliminate the creep feed completely at about two weeks after week weaning. Deworming should be done two weeks…

Read More

Paternal and Maternal Pigs Breeds and Breeding

Paternal and Maternal Pigs Breeds and Breeding

The pig farmer, no matter how good, cannot do better than the pig’s genetic potential for production. Improvement in the productive parameters such as litter size, average weight gain, mothering ability and muscling ability can be achieved only through selection of pigs with superior genetic makeup as the parents for the next generation. Since the main objective of pig farming is production of meat, the pig farmers must learn to select those pigs that can be manipulated through breeding and management in order to tap their optimum potential for meat…

Read More

Causes of Reproductive Failures in Pigs Production

Best Management Practices for Weaners (Young Pigs)

The profitability of pig farming is determined to a large extent by the reproductive performance that’s number of piglets born alive/sow/year. This is governed by two factors; litter size and number of litters each produces each year. Gestation length =114 days. Lactation length = 28 days. Weaning to oestrus = 8days. Total       = 150 days. Potential = 2.4 litters/sow/year. Average piglets born alive per litter 14. Therefore, number of piglets / sow / years = 28. Infectious diseases can play a role in reproductive failure but there is a tendency…

Read More

Major Causes of Abortion in Pigs and How to Prevent it

Record Keeping in Commercial Pig Farming

Many agents that cause reproductive failure in sows produce a broad spectrum of sequelae, including abortions and weak neonates, as well as stillbirth, mummification, embryonic death, and infertility. Mummification is seen more frequently in swine than in many other species because of the large litter size. If only a few fetuses die, abortion rarely occurs; instead, mummies are delivered at term, along with live piglets or stillbirths. 1. Non-infectious Causes High ambient temperature (>32°C [>89.6°F]) is associated with increased returns to estrus, increased embryonic mortality, decreased farrowing rates, and small…

Read More

Methods of Estrus Detection in Pigs

There are some ways by which the estrus in pigs can be detected. Meanwhile, the two basic methods of detecting estrus in pigs include: 1. Back pressure test. 2. Boar test. Meanwhile, Whichever method is used, there are early indications of which gilts/sows are coming on heat; Swelling and reddening of the vulva, decreased appetite, increased restlessness, attempts to court, mounting pen mates and attraction to the boar. Now let us discuss them in detail below: 1. Back Pressure Test Here , the sows are moved out of their own…

Read More

Artificial insemination and Heat Detection in Pigs

Best Management Practices for Mother Pig after Weaning (Dry Sow)

Artificial insemination refers to the introduction of either frozen or fresh semen into the female reproductive tract of an estrus pig using a catheter to achieve conception. Its very unfortunately that sometimes non estrus pigs are inseminated due to inadequacy in knowledge on heat detection/ heat signs by both farmers and technicians. The semen must be got from a proven sire that is free from diseases and other detects especially the congenital defects. AI requires a higher level of management than natural mating. Also, there is a greater chance of…

Read More

The Recommended Protein Source ingredients for Pigs

The Recommended Protein Source ingredients for Pigs

The following are recommended levels and maximum inclusion rates of protein source ingredients in the rations for pigs. Soy Beans and By-Products: Soy protein has a very high lysine content, which make this protein source very valuable. It also contains an Anti-Trypsin Factor (ATF), a growth stunting component that disturbs the protein digestion. It can be eliminated by toasting the soybean.  It’s crude protein content ranges from 36%- 43 % depending on the varieties and other environmental factors. Sow can take up to 15%, Fatteners not more than 10%, to…

Read More