SWINE PRODUCTION

Swine Industry in the Philippines

 Inventory of Swine (as of 2013): 11.84 million head
70% Backyard; 30% Commercial
 Top Producing Regions
 Southern Tagalog
 Central Luzon
 Southern Mindanao
 Western and Central Visayas
 Per Capita consumption: 18 kg (including offals)
Productive and reproductive performance of swine in the Philippines
Source: PCARRD, 2002. Report on swine industry.
Parameters Target
Litter size
 Born alive 10
 Mummified 0.20
 Stillborn 0.30
Average birth weight, kg 1.40
Litter size at weaning 9
Weaning age, days 30
Dry/rest period, days 11
Gestation period, days 114±4
Farrowing intervals, days 155
Farrowing rate, % 80%
Preweaning mortality, % 10%
Mortality based on total population, % 2.25%
Weaning weight, kg 3-5kg(14-21d );
7-9kg (21-28d)
Farrowing/sow index/litter index 2.35
Pigs weaned per sow per year 21.15
Average daily gain, g >500
180-day weight, kg >85
Pigs produced per sow per year 20
Problems of the swine industry

 Unabated spread of diseases

 Limited availability and high costs of biologics,
antibiotics and other medicants
 The need to continuously import breeding stocks
 Dependence on imported feed ingredients and
supplements
 Inefficient marketing and pricing system
 Poor slaughtering facilities and procedures
 Lack of diagnostic and feed laboratories
Potentials and prospects of swine production
 A sure domestic market for swine products
 An increasing demand for pork associated with the
growing human population
 Swine is one of the fastest and most efficient
converters of feed materials into high-value animal
protein food products
 Swine having a shorter production cycle compared
with other livestock species, thus, allowing
investment returns in a shorter period of time
 Available technologies, facilities and other inputs
for increased productivity and efficiency
Breeds of Swine
 No particular breed of swine can be
considered as the “best”
 Performance = Genetics + Environment
 Selection should consider production
system, type of operation and other
environmental factors.
 Taxonomical classification of pig
Phylum: Chordata (vertebrates)
Class: Mammalia (milk giving)
Order Artiodactyla (even-toed, hoofed animals)
Family: Suidae (non-ruminants)
Genus: Sus
Species: Sus scrofa (wild hog of Europe)
Sus vittatus (wild hog of East India)
Sus domesticus (domesticated pig)
Landrace

originates from Denmark

known to be the longest breed of
swine
white, ears are large and drooping
most often covering the eyes.
known for its prolificacy and
mothering ability
long body is a major asset of this
breed
major defects of this breed are the
weak legs and pastern, especially the
hind legs
used in crossbreeding to produce
the crossbred sows which in turn are
used to produce slaughtered pigs.
Yorkshire (Large White)

originates from England

known as the “Mother” breed for its
exceptionally good mothering ability
white, ears are medium in size and
pointing upward
moderately long and legs are
generally sturdy and strong
also the breed of choice to produce
crossbred sows.
Duroc

developed in Eastern part of the USA

color ranging from light golden to very
dark red
known as the “red power” because
the boar of this breed is known to be
aggressive
ears are medium in size and drooping
popular as a terminal sire in the
production of slaughter pigs
slaughter pigs sired by Duroc are
known for their fast growth rate, better
feed efficiency and good muscle
development with desirable carcass
quality
Pietrain

mostly spotted black and white;

some individuals appear with
some red roan background
ears are medium in size and
pointed upward although some
individuals have slightly drooping
ears
appropriately known as the
“muscle pig” because it is well
known for its outstanding muscle
development in the ham, loin and
shoulder, the backfat is very thin
reproductive performance is
relatively good but not as good as
the white breed
Hampshire

developed in southern England

black with a white band around the
heart girth including the front legs, the
band maybe complete or incomplete,
and 1-25 cm wide
known as the “belt” because of its
white band
ears are medium in size and pointed
upward
PHILIPPINE NATIVE

extensively distributed throughout

the Philippines
able to withstand the rigors of a
tropical climate and to subsist on
roots and farm waste
color is either solid black or black
with white on the underline
the breed is small.
The back fat is relatively thin;
therefore, the percentage amount of
lean is high. (Types and Breeds of Farm Animals by
Valente Estrada Villegas, Philippines)
Hybrid Pigs
 Hybrid pigs are results of combination of good
traits among breeds but not necessarily mean that this
animals will perform better than their parents.
 Some of the hybrid pigs include:
 Babcock
 Seghers
 Hypor
 Cambourough
 Minnesota No.1
 Cotsworld
 Niew Dalland.
SELECTION, JUDGING AND CULLING
Selection
- The systematic way of choosing the desired
characteristics of pigs for breeding purposes.
- Choosing individuals that will serve as parents of the
next generation.
- Traits considered in selection must be moderate to
highly heritable (growth rate, feed efficiency and
carcass quality)
- Traits of low or not heritable must be improved
through management (reproductive traits)
Types of Selection
1. Natural selection – survival of the fittest
- Superior individuals have higher chances of being able
to reproduce.
- Weak individuals are unable to transfer their traits to
the next generation.
2. Artificial Selection – presence of man’s intervention in
the process of selection.
- individuals carrying traits desired by man are favored
to reproduce.
Bases of Selection
a. Physical – appearance, body
conformation, height, weight, feet/legs,
back, masculinity, semen quality, etc.
b. Performance – growth rate, feed
efficiency, carcass quality, libido;
prolificacy, mothering ability.
c. Pedigree - ancestry
Methods of Selection
1. Pedigree – animals are selected based on ancestry.
2. Independent Culling Level – traits considered are
given minimum standard that must be satisfied.
- Failure to meet the required minimum standard for any
trait warrants the culling of the animal.
3. Tandem – takes advantage of positively correlated
traits.
4. Selection Index – uses a linear model to determine
the overall individual index. Animals are ranked
based on index score
- Example: SI = 240+100ADGkg-50FCR-19.7BFcm
Judging
 Judging is a way to recognize and to evaluate
economic features which can be seen on the
external parts of the pig.
 Pig raisers set their own standard on certain
external characteristics like strong legs and length
of the body.
Most Important Economic Traits of Pigs:
1. Prolificacy –reproductive rate and ability to
wean large litter. At least 2 litters per year and
minimum 9 piglets weaned per litter.
2. Growth rate – 650 grams average daily gain of
fatteners
3. Feed efficiency – < 3.0 feed conversion ratio
4. Carcass quality – maximum 12 mm backfat
(slaughter hogs)
Requirement of a good parent stock
Source: ITCPH, no date. Replacement Stock. Basic Pig Keeping Manual Book 1.

Requirement Standard External indicators

Good production of sow More than 18 piglets Number of good teats
weaned per year and equal spacing of
teats
Long life More than 6 litters Strength of back and feet
Good average daily gain More than 650 grams per Development and frame
of the offspring day size of gilt or sow

Good feed conversion Less than 3.0 Leanness and meatiness

ration of the offspring of gilt or sow

Good carcass quality of Leanness and meatiness

the offspring of gilt or sow
Culling
 It is the removal of unwanted pigs below
the farm standard.
 It is the opposite of selection and
 as culling is being intensified the faster is
the improvement of the herd.
Reasons for culling
 Age – 3 years for boars; more than 6 parities in
sows
 Reproductive ability – anestrus, repeat breeders,
silent heaters, pseudo pregnancy, poor libido
 Mothering ability – cannibalism, low litter size at
weaning
 Feet and leg problems – injuries, lameness, etc.
 Abnormalities – hernia and other heritable
disorder
 Diseases – brucellosis, leptospirosis
BREEDING PRACTICES IN PIGS
Methods of Mating
1. Natural Mating – actual mating
of the boar and sow.
2. Artificial insemination – semen
of the boar is collected and
processed before introducing to
the female genitalia using an
artificial penis or catheter.
 Recommended boar to sow ratio

Natural mating

 Two services per heat 1 boar per 12-15 gilts/sows

 One service per heat 1 boar per 25-30 gilts/sows
 Reserve boar 1 boar per 30 gilts/sows

Artificial insemination 1 boar per 50-100 sows

Breeding loads of boar
Source: ITCPH, no date. Replacement Stock. Basic Pig Keeping Manual Book 1.

Age (months) Number of service per

week
8-10 1 or every 5-10 days
11 1 or every 4 days
12 2 or every 3 days
18 and above 3-4 or every other day
 Comparison between natural and artificial insemination
Parameters Natural Mating Artificial Insemination
Boar use Two times per week Two times per week
Number of sows 2 sows or less 20 sows or more
served/week
Genetic improvement Slow Fast
Progeny testing Long process Short process
Labor More Less
Laboratory Not necessary Necessary
equipment
Space requirement Larger Smaller
Health problems High risk Low risk
Systems of Breeding
1. Upgrading – “Grading up”
- One breed is changed to another by continued
crossing
Parents A x B = AB 50% A
F1 A x AB = AAB 75% A
F2 A x AAB = AAAB 87.5% A
F3 A x AAAB = AAAAB 93.75% A

Not popular in swine production.

Improved breeds of pigs easily adapts to local conditions by
making modifications in housing designs.
Systems of Breeding…

2. Purebreeding – breeding of purebred (registered)

boars and sows belonging to the same breed.
Ex:
Landrace boar X Landrace sow
Landrace offspring
Generally used in the development of purebred lines
in grandparent stock production
Systems of Breeding…

3. Inbreeding – mating of closely related animals

Ex:
Parents A X B
F1 AB
Progeny is mated to either of the parents
Sire to daughter or son to dam
Sibling mating
Systems of Breeding…

4. Crossbreeding – mating of different breeds

- Combines the good traits of different breeds
Two-way cross – mating of two different breeds of pigs.
Large white X Landrace

Three- way cross – mating of three different breeds of pigs.

AxB
AB x C
ABC (25A:25B:50C)

Four-way cross or hybridization – mating of four different breeds of

pigs.
AxB CxD
AB x CD
ABCD
25A:25B:25C:25D
Reproductive Phenomena in Pigs
- Age of puberty 5-6 months
- Breeding age 7-8 months
- Estrous cycle 18-24 days (ave. 21 days)
- Heat period 2-3 days
- Gestation period 114+4 days
- Lactation period 28-42 days
- Dry period of sow 7-10 days
- Reproductive life 4-8 years
- Longevity 15 years
Puberty
- Age of sexual maturity, normally at 5-6
months
- Reproductive organs are functional
- Gilts manifest estrus
- Boars produce viable semen (with
sperm cells), manifest libido
(mounting behavior)
Breeding stage of boar
 Reaches the age of 8 months
 Has an average weight of 120 kg under
controlled feeding
 Large enough to cover a normal size
female
 Good quality and quantity of semen
 color – creamy white
 concentration – 200 million
sperm/ml
 motility – 75%
 volume – 100-300 ml
 Produces sufficient libido
Breeding stage of gilt
 Reaches the age of 7-8 months
 Has an average weight of 100-120 kg body weight under
controlled feeding
 Has cycled at least once or after 2 estrous cycle
Factors affecting puberty
1. Age, growth rate and weight – poor growth may delay
onset of puberty
2. Genetics - oriental breeds generally have early
puberty
3. Nutrition – under nourish delay estrus; obesity may
result to anestrus
4. Environment – high ambient temperature delay heat
5. Male effect – expose gilts to boar at 4-5 months old
6. Stress – may induce heat occurence
7. Exogenous hormone – not commonly used in gilts;
preferably done when gilt number is limited
Conditions related to estrous cycle
1. Silent heat – no physical manifestation of heat but
possibly fertile
- can be detected by teaser boars
2. Post Partum heat – sow exhibit signs of heat
(swelling and reddening of the vulva) a few days after
parturition; the condition is usually not fertile.
3. Split heat – estrus behavior is followed by a non-
receptive state and further period of receptivity
4. Standing heat – standing reflex; female is receptive
to the boar for mating.
- gilt/sow is in estrus coinciding with ovulation
Other terms:
Nymphomaniac – can be due to a cystic ovary causing
abnormal estrogen secretion resulting to prolonged
estrus period.
Pseudo-pregnancy – associated to persistent corpus
luteum (CL) that secretes progesterone resulting to the
manifestation of pregnancy even if the sow is not
pregnant.
Anestrus – failure to manifest heat.
Can be due to obesity, or environmental causes like
heat stress.
Methods of heat detection
1. External symptoms of heat
2. Haunch pressure test
3. Riding-the-back test
4. Semen-on-snout test
5. Teaser method
6. Tape recorder

In all methods, in heat sow will cock her ears, tail will
erect and will stand rigidly manifesting standing
reflex. This indicates that the sow is ready for
mating.
Methods of heat detection

Teaser method
Methods of heat detection

Haunch pressure test

Methods of heat detection

Riding-the-back test
Heat detection

Insemination
 External Symptoms of Estrus/heat
Observe Pre-heat Heat Post-heat
Standing  Observable when  Observable when  Negative or no
heat pushed in the side pushed in the response
but not on the side and on the
back back
 Cocking of the
ears
Vulva  Redness, swollen,  Pinkish, less  Paleness, absence
little to no swollen, clear of swelling
mucous, mucous

Behavior  Restlessness,  Calm, being  Normal

mounting other mounted by other
pigs in the pen pigs in the pen
Estrus and timing of insemination in swine
HOUSING AND ENVIRONMENT
Systems of Operation
1. Small-scale operation
 It adapt to conventional or all-
purpose type housing system.
 This system combines several
farm operations into one
building.
 Can accommodate non-pregnant
and pregnant sows, gilts and
piglets.
 It can also be used for growing-
fattening operation.
Systems of operation…

2. Medium-scale and
Commercial farms
 This system is designed to
provide the animal with
proper space and comfort
during each phase of its life
cycle.
 It also reduces space
requirements, maximizes
labor efficiency, and helps
in controlling diseases.
Housing units in commercial pig
farms
 Breeding Unit – houses the
breeding boar, dry and pregnant
sows, and replacement stock.
 Farrowing Unit – sows one week
due to farrow and sows with
piglets.
 Nursery Unit – rearing piglets
from weaning up to 15-20 kg
 Fattening Unit – fattening hogs
from 15-20 kg until market
weight
Breeder Unit
Farrowing Unit
Nursery Unit
Fattener Unit
Space requirement for piglets/fatteners

Age and size of Space requirements per

animal animal
sq m per animal
Growing swine
Up to 10 kg 0.11
11-20 kg 0.20
21-40 kg 0.35
41-60 kg 0.50
61-80 kg 0.70
81-100 kg 0.85 to 1.0
Space requirement for breeders
Age and size of Space requirements per
animal animal
sq m per animal
Gilts up to mating 1.00
Adult pigs in groups 2.50
Gestating sows 1.20
Boar 7.50
Lactating sows and
litters 7.40
Individual pens 5.60
Multi-suckling groups
Dry sow 1.80
Types of pen
 Farrowing-rearing pen – for sows with piglets
 Dry and pregnant places – sows without piglets can be
housed in groups or individually.
 Gilts places – for replacement gilts starting at 6
months old. Preferably, gilts must be housed in groups
near mature sows and boars.
 Boar pen – boars are housed individually.
 Nursery pen – for rearing piglets starting from
weaning until they are transferred to the fatteners pen.
 Fatteners pen – for fatteners until they are marketed
Determining the number of pens required:
1. Determine the number of animals: head of sows,
gilts, boars for individual pens; batches of piglets and
fatteners for group pens.
2. Calculate the occupancy period or the number of
days an animal or group of animals occupies a pen
3. Calculate the number of animals or batches that can
use the pen per year
4. The number of pens can be calculated by getting the
number of animals or batches divided by the number
of animals or batches per pen per year
Example:
Determine the number of Farrowing Rearing Pen
1. Given: 100 sow level
2. FRP occupancy:
Transfer before farrowing: 7
Lactation Period: 35
Cleaning/Disinfection 3__
Total 45 days
Farrowings per year x 2 times per year
Occupancy/sow/year 90 days/s/yr
3. Sows per FRP per Year = 365d/yr ÷ 90 day/sow/FRP/year
= 4.05 sows/FRP
4. Farrowing Rearing Pen = 100 sows ÷ 4.05 sows/FRP
= 24.69 (add 10%)
= 24.69 * 1.1
= 27.16 FRP
FEEDING MANAGEMENT
Feed expense accounts to 75-80% of the total
cost of production.
Therefore, efficient feeding can optimize feed
cost and can contribute to the profitability
of raising pigs.
 Types of swine feed
Source: PCARRD, 1996. The Philippines recommends for pork production. Philippines Recommends Series no. 13-A.

Diet Class of swine Metabolizable energy Crude protein

(Live weight) (kcal/kg) (%)
Booster Suckling pig (1-5 kg) 3200 24
Prestarter Sucking pig 3000-3100 21-22
(5-12to15kg)
Starter 12to15-25to30 kg 2900-3000 18
Grower 25-35 kg 2850-2900 16
35-60 kg 2800-2900 14
Finisher 60-100 kg 2800-2850 14
Breeder Boar 2600 16
Replacement gilt 2800 16
Pregnant and dry sow 2600-2800 14-16
Lactating sow 2600-2850 15-16
Feeding guide for gestating sows
Stage Days of pregnancy Amount of feed
(kg per day)

1 Service to 35 days 2.0

2 36-84 days 2.0+0.5
3 85-111 days 2.5+0.5
4 111-113 days 2.0
5 Day of farrowing 0 or just a handful
Water must be available at all times during all
stages of pregnancy.
Stages of pregnancy
 Stage 1) Max 2 kg even if the sow is thin to avoid early
embryonic death.
 Stage 2) 2+0.5
Normal sows: 2.0 kg
Thin sows: add 0.5 kg feed
Fat sows: reduce feed by 0.5 kg, provide roughage
to satisfy its appetite.
 Stage 3) 2.5+0.5 extra feed for the very fast growing fetuses
and for energy reserve for lactation.
 Stage 4) Reduce to 2.0 kg to prevent constipation, prevent
over production of milk and help the sow to farrow easier.
 Stage 5) Zero feed farrowing day; sow has no appetite and
the digestion comes to a near-standstill during farrowing.
Feeding guide for lactating sows
Days after farrowing Amount of feed (kg per
day)
Day 1 1.0

Day 2 2.0

Day 3 3.0

Day 4-7 4.0

Day 8 2.0 + 0.3 kg per piglet

Day of weaning 0 + ad lib water supply

Feeding guide for dry sows
Remark: If the sow does not come into heat after
10 days of flushing reduce the amount of feed to 2
kg per day.
Days after weaning Amount of feed (kg
per day)
Day of weaning 0 + ad lib water supply

Day 1 until service 4.0

(max 10 days)
Feeding guide for growing pigs
Age (weeks) Weight Diet Ration
(kg) (kg per day)
1 1-5 Booster 0.1-0.3

2-6 5- Prestarter 0.3-0.4

12to15
6-10 12- Starter 0.5-1.25
25to30
10-16 Up to Grower 1.25-2.25
60 kg
16-market 60-100 Finisher 2.25-3
Feeding Boars:
Restricted feeding to prevent obesity
Ration: 2+0.5 depending of breeding load and body
condition
Feeding Replacement stock:
Restricted feeding to prevent obesity
At 60 kg body weight feed is changed to breeder diet
(instead of finisher)
Maximum ration 2-2.25 kg
GENERAL HERD MANAGEMENT
Dry Period
 WEANING-to-CONCEPTION-interval (WCI)
 Period when the sow is not pregnant and not lactating.
 Days following weaning time until successful mating.
 Also known as the OPEN days or the REST period of
the sow.
 Ideally the dry period should be within 5 to 7 days.
 However, maximum 10 days is allowed.
 Days exceeding the allowed dry period is called the
LOST DAYS.
 Ex: WCI = 14 days, therefore:
 Lost days = 14 – 6 days (average allowed dry period)
= 8 days
Management of DRY SOW:
To ensure short WCI:
1. Keep sows in good health and body condition
2. Short lactation period
3. Withhold feed at weaning time to effect stress and
stop milk production
4. Boar exposure
5. Avoid heat stress
6. Check heat regularly
7. Observe proper time of mating
8. Retain good sows and cull problematic sows
Management of Gestating Sow
Sow gestation: 114+4 days, starts after successful mating
and ends at farrowing (act of giving birth in pigs)
Pregnancy control:
absence of heat after mating may indicate that a sow is
pregnant
First heat control: Day 21 after mating
Second heat control: Day 42 after mating
Other observations:
Sow becomes docile
Enlargement of the abdomen (weight gain)
Enlargement of the udder
Preparation for Farrowing
Prior to transfer:
Repair Farrowing Pen
Clean and disinfect
Transfer to Farr Pen: 7 days before expected date of
farrowing (EDF)
Others practice earlier (2 weeks) or very near
farrowing time (3-4 days).
Signs of approaching parturition:
1. Restlessness – biting guard rails, scratching floor,
etc.
2. Sow in sitting dog position
3. Distention and enlargement of the udder
4. Enlargement and swelling of the vulva
5. Frequent urination
6. Defecation of small round dry feces
7. Nesting behavior
8. Milk let-down
9. Signs of labor
Farrowing- act of giving birth in pigs
Last about 1-4 hours.
Interval between piglets: 15 minutes
In case more than 15 minutes:
- check for obstruction in the birth canal
- administration of oxytocin (consult veterinarian)

Administration of oxytocin must be done only after

manually checking obstruction in the birth canal.
Abnormalities during parturition
1. Dystocia – difficulty in farrowing
Caused by:
- malpresentation of fetus
- fetal monster
- multiple piglets in birth canal
- insufficient of absence of oxytocin
2. Bleeding and hemorrhages
Prepare anti-hemorrhagic drugs and suturing
materials to stop bleeding