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COMPETENCY-BASED LEARNING MATERIAL

Unit of Competency: RAISE SWINE

Module Title: RAISING SWINE

Technical Education and Skills Development Authority

TAM-AN AGRI-TECH TOURISM AND TRAINING CENTER INC.
P6-Busilac, Bayombong, Nueva Vizcaya

Sector: AGRI-FISHERY

Qualification: ANIMAL PRODUCTION NC II

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL:
Welcome to this Competency Based learning material for the Module RAISE
SWINE.
This learning material contains activities for you to complete. It covers the knowl-
edge, skills and attitudes required to complete the competency. RAISE SWINE is
one of the modules in the Core Competencies for Animal Production NC II.
You are required to go through a series of learning activities in order to complete
each of the learning outcomes of this module. In each learning outcome, learning
elements and reference materials are provided for your further reading to assist
you in the required activities. You are expected to accomplish all the required ac-
tivities and to answer the self-check after each learning element. Please note that
you need to have 100% correct answers to each self-check to pass the activity. You
are required to obtain answer sheets, which are available from your trainer or at
the end of each learning element, to reflect your answers for each self-check. If
you have questions, please do not hesitate to ask your facilitator for assistance.
Recognition of Prior Learning (RPL)

You have acquired some or most of the knowledge and skills covered in this learn-
ing material because you have:

 Actual experience on the job;

 Already completed training in this area.

So, if you can demonstrate to your trainer that you are competent in a particular
skill, you do not have to do the same training again. Or, if you feel you have the
skills, talk to your trainer about having them formally recognized. You may also
show certificates of Competence from previous training. And if your acquired skills
are still updated/relevant to the module, that may become part of the evidence
you can present for RPL.

A Learner’s Diary can be found at the end of this learning material. Use this diary
to record important dates, jobs undertaken and other workplace events that will
assist you in providing further details to your trainer or assessor. A Record of
Achievement is also provided for your trainer to fill-in upon completion of this
module.

This module was prepared to help you achieve the required competency in Animal
production NC II. It will serve as a source of information for you to acquire re -
quired knowledge and skills for Agriculture and Fishery Sector, with minimum su-
pervision or help from your trainer. This material will aid you in acquiring the
competency at your own pace, independently. To achieve the full benefit of this
module:

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  Talk to your trainer and agree on how you will both organize your training
on this unit. Read through the Competency Based learning material care-
fully. It is divided into sections which will cover all the skills and knowledge
you need to successfully complete this module.
 Most probably, your trainer will be your supervisor. He/She will be there to
support and show you the correct way to do things. Ask for help if you need
one.
 Your trainer will tell you about the important things you need to consider
when doing activities. It is important that you listen and take notes.
 You will have plenty of opportunities to ask questions and undergo rigid
practice. This will help you in achieving competency your new skill. Ample
practice will improve your speed, memory and even confident.

 Talk with more experienced colleagues and ask for guidance.

 Answer self-checks at the end of end section to test your progress.

 When you finished each element and feel that you are ready, demonstrate
the activities outlined in the learning material to your trainer.

 As you work through the activities, your trainer will be taking note of your
performance. He/she will be providing feedback on your progress. Your
readiness for assessment will be reflected in his/her report, if and when you
have successfully completed each element.

When you have completed this module and feel confident that you have sufficient
practice, you may request your trainer to arrange an appointment with a regis-
tered assessor for your assessment. The results of the assessment will be recorded
in your Competency Achievement Record.

LIST OF COMPETENCIES
No. UNIT OF COMPETENCY MODULE TITLE CODE

1 Raise Poultry Raising Poultry AGR621301

2. Raise Small Ruminants Raising Small Ruminants AGR621302

3. Raise Swine Raising Swine AGR621303

4. Raise Large Ruminants Raising Large Ruminants AGR621304

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UNIT OF COMPETENCY : RAISE SWINE
MODULE TITLE : RAISING SWINE
MODULE DESCRIPTOR: This unit covers the ability to carry out the knowledge,
skills and attitude required to raise swine effectively and efficiently. It includes se-
lection of genetically-superior breeders and replacement stocks, proper manage-
ment and feeding of boar, sows and gilts, providing care and monitoring the health
of the animals and profitable marketing of hogs either as replacements stocks/
breeders or market hogs.

NOMINAL DURATION : 80hrs

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO1. Select and train boars

LO2. Prepare swine housing *
LO3. Breed sows and gilts
LO4. Perform farrowing activities
LO5. Care and raise piglets to market age
LO6. Maintain herd health program
LO7. Record data

ASSESSMENT CRITERIA:

[Link] breed is selected based on superiority of pedigree or production perfor-

mance
[Link] are trained to mount sows/dummy
[Link] are selected based on breeding objective and selection criteria
[Link] semen are evaluated for fertility based on quality standards of BAI (Bu-
reau of Animal Industry)
[Link] are tested for Leptospirosis and Brucellosis.
PREREQUISITE:

LEARNING OUTCOME # 1 SELECT AND TRAIN BOARS

CONTENTS:
1. Characteristics of different breeds
2. Characteristics of good breeder and grower hogs
3. Selection of breeder and replacement stocks
4. Do’s and Don’ts in training boars
5. Selection criteria and breeding objectives
6. Semen collection and evaluation
7. BAI semen quality standards

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ASSESSMENT CRITERIA:

1. Suitable breed is selected based on superiority of pedigree or production per-

formance
2. Boars are trained to mount sows/dummy
3. Boars are selected based on breeding objective and selection criteria
4. Boars semen are evaluated for fertility based on quality standards of BAI
5. Boars are tested for Leptospirosis and Brucellosis.

CONDITIONS:

The student/trainees must be provided with the following:

 Training resources

o References (books)
o Audio/video materials
o Modules/Manuals
o Pigs of different breeds
o Boars and junior boars
o Semen collection paraphernalia

o Microscope
o Dummy/sow
 Training facilities/area
o Work stations
o Pigpen

METHODOLOGIES:

 Group discussion
 Demonstrations
 Self-pace instruction
 On-farm training

ASSESSMENT METHODS:

 Written test
 Practical Demonstration /questioning
 Interview

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6

LEARNING EXPERIENCES

LEARNING OUTCOME NO. 1 SELECT AND TRAIN BOAR

Learning Activities Special Instructions
1. Read Information Sheet 3.1-1 If you have some problem on the con-
“Characteristics of the different tent of the information sheet don’t
Breeds of Swine” hesitate to approach your facilitator.

If you feel that you are now knowl-

edgeable on the content of the infor-
mation sheet 3.1-1,you can now an-
swer self-check provided in the mod-
ule.
2. Answer self-check 3.1-1 Compare your answer to the answer
key 3.1-1. If you got 100% correct an-
swer in this self-check, you can now
move to the next information sheet. If
not, review the information sheet and
go over the self-check again.
3. Read Information Sheet 3.1-2 If you have some problem on the con-
“Characteristics of good breeders tent of the information sheet don’t
and grower hogs” hesitate to approach your facilitator.

If you feel that you are now knowl-

edgeable on the content of the infor-
mation sheet 3.1-2,you can now an-
swer self-check provided in the mod-
ule.
4. Answer self-check 3.1-2 Compare your answer to the answer
key 3.1-2. If you got 100% correct an-
swer in this self-check, you can now
move to the next information sheet. If
not, review the information sheet and
go over the self-check again.
5. Read Information Sheet 3.1-3 If you have some problem on the con-
“Selection of breeder and replace- tent of the information sheet don’t
ment stocks” hesitate to approach your facilitator.

If you feel that you are now knowl-

edgeable on the content of the infor-
mation sheet 3.1-3, you can now an-
swer self-check provided in the mod-
ule.
6. Answer self-check 3.1-3 Compare your answer to the answer
key 3.1-3. If you got 100% correct an-
swer in this self-check, you can now
move to the next information sheet. If
 not, review the information sheet and
go over the self-check again.
7. Perform task sheet 3.1-3 Compare your work to the checklist
“Selection of breeder boar” 3.1-3. If you got 100% correct answer
in this task, you can now move to the
next information sheet. If not review
the information sheet and go over the
task again.
8. Read Information Sheet 3.1-4 If you have some problem on the con-
“Do’s and don’ts in training boars” tent of the information sheet don’t
hesitate to approach your facilitator.

If you feel that you are now knowl-

edgeable on the content of the infor-
mation sheet 3.1-4, you can now an-
swer self-check provided in the mod-
ule.
9. Answer self-check 3.1-4 Compare your answer to the answer
key 3.1-4. If you got 100% correct an-
swer in this self-check, you can now
move to the next information sheet. If
not, review the information sheet and
go over the self-check again.
10. Perform task sheet 3.1-4 Compare your work to the checklist
“Train boar to mount dummy/ 3.1-4. If you got 100% correct answer
sow” in this task, you can now move to the
next information sheet. If not review
the information sheet and go over the
task again.
11. Read Information Sheet 3.1-5 If you have some problem on the con-
“Selection criteria and breeding tent of the information sheet don’t
objectives” hesitate to approach your facilitator.

If you feel that you are now knowl-

edgeable on the content of the infor-
mation sheet 3.1-5, you can now an-
swer self-check provided in the mod-
ule.
12. Answer self-check 3.1-5 Compare your answer to the answer
key 3.1-5. If you got 100% correct an-
swer in this self-check, you can now
move to the next information sheet. If
not, review the information sheet and
go over the self-check again.
13. Read Information Sheet 3.1-6 If you have some problem on the con-
“Semen collection and evaluation” tent of the information sheet don’t
hesitate to approach your facilitator.

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 If you feel that you are now knowl-
edgeable on the content of the infor-
mation sheet 3.1-6, you can now an-
swer self-check provided in the mod-
ule.
14. Perform task sheet 3.1-6a Compare your work to the checklist
“Semen collection” 3.1-6a and b. If you got 100% correct
Perform task sheet 3.1-6b answer in this task, you can now
“Semen evaluation move to the next information sheet. If
not review the information sheet and
go over the task again.
15. Read Information Sheet 3.1-7 If you have some problem on the con-
“Bureau of Animal Industry semen tent of the information sheet don’t
quality standard” hesitate to approach your facilitator.

If you feel that you are now knowl-

edgeable on the content of the infor-
mation sheet 3.1-7, you can now an-
swer self-check provided in the mod-
ule.

Information Sheet 3.1-1

Characteristics of Different Breeds

Learning Objectives:
After reading this information sheet, you should be able to:
1. Identify suitable breeds of swine
2. Differentiate each breed as to color and distinct characteristic

DIFFERENT BREEDS AND THEIR CHARACTERISTICS

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 Picture Origin
Characteristics

1. American Landrace America  White hair coat

 Long body length
 Droopy ears
 Produces high
quality bacon
 Excellent in litter
size
 Good mothering
ability

[Link] England  Black breed with

six white points:
the 4 feet, the
tail, and face
 Medium size
frame and long
body
 Short and well
dished snout
with wrinkles on
face
 High quality car-
cass
 Small litter size
at birth and
weaning

 All white hair

3. Chester White Pennsylvania  Has droopy
ears
 Dished face
 Sound feet
and legs
 Prolific and
good mother-
ing ability
 Very durable
with a top
quality car-
cass and
good
muscling

4. Duroc Australia  Skin is solid

reddish color
9  Droopy ears
 Large framed
 High feed
conversion
 Top produc-
 Self-Check 3.1-1

Test I. Multiple Choice. Choose the correct answer from the given choices and
write the letter of the correct answer in your answer sheet.

1. This breed does not make a good maternal sire. Its Litter size is lower than
that of other breeds.
A. Duroc
B. Hampshire
C. Pietrain
D. Poland China

2. This type of breed is distinctively marked by a white belt circling the body at
the front legs.
A. Berkshire
B. Chester White
C. Hampshire
D. Poland China

3. This hog is usually black, but some are spotted with white. Their ears are
lopped.
A. Chester White
B. Landrace
C. Pietrain
D. Poland China

4. This hog is black in color with white points on its legs, face and tail.
A. Berkshire
B. Chester White
C. Large white
D. Pietrain

5. This is the most durable of the white breeds, and obviously, they are white.
Their ears are lopped.
A. Chester White
B. Duroc
C. Landrace
D. Poland China
6. This type of breed is black with white points; the feet, the tail and face.
A. Hampshire
B. Large White
C. Pietrain
D. Poland China
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7. They are a large-framed, late-maturing type and have a long middle and
light shoulders.
A. Chester White
B. Landrace
C. Large white
D. Pietrain
8. They are droopy eared pig with a long middle, light forequarters, and excel-
lent ham development.
A. Chester White
B. Duroc
C. Landrace
D. Large white
9. This breed is often referred to as “the mother breed” because of their ex-
treme hardiness, good mothering ability and prolificacy.
A. Duroc
B. Pietrain
C. Tamworth
D. Yorkshire
10. This pig is either black or black withwhite belly and have low feed con-
versionratio.
A. Hampshire
B. Landrace
C. Pietrain
D. Philippine Native

Answer Key 3.1-1

1. A
2. C
3. D
4. A
5. A
6. D
7. C
8. D
9. D
10.D

Information Sheet 3.1-2

Characteristics of Good Breeder and Grower Hogs

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Learning objectives
After reading this information, you should be able to:
1. name some guidelines for beginners in selecting breed to raise
2. identify the traits of a good breeder and grower hogs

Characteristics of a good breeder

There is no best breed of pigs to raise. Each breed has their own strengths
and weaknesses. Therefore, there is an ideal breed for a certain purpose. Selecting
a breed to raise is one of the managerial activities of the swine raiser. Good breeds
when fed with nutritious feeds and manage well, ensure maximum productivity.

Here are some guidelines for beginners in selecting the breed/breeder to

raise.

1. Availability of breeding stock. Availability of the breed is the limiting

factor. Even if a breed is excellent or superior, if there’s no available
breeding stocks in the locality or in nearby places, the choice breed is
discontinued.
2. Prolificacy. This refers to the ability of the animal to reproduce. A
good or superior sow must be able to produce an average of 10-12
piglets per farrowing. A sow is sad to be prolific if she will farrow 10-
12 piglets which are healthy, vigorous, and uniform in size at weaning
time.
3. Growth ability or feed efficiency. This refers to the ability of the ani-
mal to convert the feeds to attain the market weight of 90 kg at
the earliest possible time. He feed efficiency of a superior breed
is 2.6. This means that for every 2.6 kg of feed consumed, a pig
should produce a kilogram of pork. The average daily gain in
weight should be 0.8 kg.
4. Temperament and disposition. A good sow is one that is quiet,
motherly, and produces enough milk for her piglets. She does
not bite her piglets or the caretaker, although it is instinctive for
a sow to protect her young against predators.
5. Carcass quality and market demand. Carcass refers to the whole
meat of the animal when slaughtered. When selecting a breed,
consider the demand in the market. If the demand is more for
fatty meat, select breeds under the lard type. But if the con-
sumer prefers fleshy meat, select breeds of the bacon type.
6. Nicking ability. This refers to the ability of the animal to eat all the
feeds inside the feeding trough or feeds scattered on the floor.
7. Resistance to disease. Select a breed that is resistant to diseases and
parasites. Resistant breeds require less attention. When given
proper care and management, resistant breeds grow faster com-
pared to breeds that require complicated housing and feeding.

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 8. Feeds available. Consider all the availability of feeds in the market. If
the supply of quality feeds in the market is continuous, exotic or
improved breeds are more profitable to raise.
9. Personal preference. This refers to the likes and dislikes of an indi-
vidual. The choices of a breed is very subjective and relative to
the individual who will engage in the project.
10. Efficient use of feeds. Some breeds are more efficient in converting
feeds into pork.

Selection of Grower Hogs

In fattening operation, choose healthy and vigorous pigs with good body
conformation. A healthy pig has fine and smooth hair coat with bright prominent
eyes, broad, well-muscled and smooth shoulder and neck and well- sprung and
long ribs. Buy only from reliable sources. Avoid weanling with the following char-
acteristics:

1. Runts- they are the smallest in the herd, soft feces, with mucous dis-
charge in the eyes.
2. Pigs suffering from hernia, scrotal or umbilical defects.
3. Pigs with rough hair coat.
4. Pigs that isolate themselves from the herd

The profit in raising fattener depends largely on the cost and quality of the
stock and the price of feeds. Assuming that the diet is of good quality, a
growing pig requires more than 5 kg of feed to gain a kilogram live weight.

Self-check 3.1-2

Identify the following items correctly and write your answer on the space
provided before each number.

__________ 1. The ability of the animal to convert feed into meat.

__________ 2. Refers to the whole meat of the animal when slaughtered.
__________ 3. The ability of the sow to produce large-sized, healthy, vigorous, and
uniform litters at weaning time.
__________4. The ability of the animal to attain market weight at the earliest possi-
ble time.
__________5. The ability of the pig to eat all the feeds inside the trough.
__________6. Refers to the likes and dislikes of an individual.
__________7. These are pigs raised for fattening purposes.
__________8. These pigs are those that attain the highest weight gain at weaning
time.

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__________9. Refers to the smallest pig in the herd
_________10 The number of kilograms of feed a pig consume to gain a kilogram live
weight.

Answer Key 3.1-2

1. Feed efficiency
2. Carcass
3. Prolificacy
4. Growth ability
5. Nicking
6. Personal preference
7. Feeder pigs
8. Fast growers
9. Runt
10. Five kilograms

Information Sheet No. 3.1-3

Selection of Breeder (Boar) and Replacement Stocks

Learning Objective
After reading this information, you should be able to:

1. Name the characteristics of a boar

2. Identify characteristics of replacement boar

SELECTING BREEDING BOARS

Selection of breeding animals is one of the most important aspects in start-

ing a farm. Selection ensures the choice of the best animals for reproduction. Most
of the productive and reproductive traits are greatly influenced by the kind of
breeding stocks in the herd’
Boars contribute half of the genetic makeup of the whole herd. Therefore,
they should be selected, especially for economically important traits such as ADG
thickness, and feed efficiency

Some pointers in selecting breeding boars are as follows:

1. Select boars that possess good muscle development in the ham, loin and
shoulder. Avoid those with excessive back fat. Back fat thickness should not ex-
ceed 2.2 cm at 90 kg live weight.

2. Select boars that show an ADG of not less than 750 g and a feed conversion effi-
ciency of not more than 2.5

3. Select those that show masculinity both in appearance and behavior. Potential
boars should have two well- developed testicles of about the same size. The size

14
of the testicle is directly proportional to sperm production, thus the bigger the size,
the better.

4. The boar should possess a strong constitution and aggressive, but controlled
temperament.

[Link] select breeding boars with physical and hereditary defects such as her-
nias (umbilical and scrotal), undescended testes (cryptorchidism), and blind or
inverted teats. Although boars do not nurse their offspring, they may impart the
latter defect to their female offspring.

6. Select boars with strong pasterns, particularly on the hind legs, a strong back,
and a long body. These traits influence the boars ability to mount or service breed-
ing gilts/sows. These traits are also highly heritable.

Replacement of boars

 Boars which cannot carry their own weight while on top of the receptive sow
because they have grown too heavy.
 Boars usually have a maximum working life of between 18 and 24 months.
This means they should be replaced when they are 30 to 36 months old.
 Boars which fail to impregnate proven sows even after repeated services.
 Boars which produce offspring with defects such as artesia ani, hernia and
others
 Boars which simply cannot mount a receptive sow because of anatomical
defects.
 Boars that are infected by reproductive diseases such as brucellosis and /or
leptospirosis.
 It is very important to keep record of the boars' use so that infertile ones can
be detected and replaced as soon as possible.
 A low sex drive (libido) can also be a problem. Some boars are slow workers
and are sometimes reluctant and only now and then willing to work. Atten-
tion must be given to these boars so that they can be replaced if necessary.

Self-check 3.1-3

Select the letter of the best answer to each question. Write only the letter of
your answer in a separate sheet.

[Link] is the process of choosing and getting the best in a group.

a. selection b. culling c. judging d. segregating

[Link] is not a characteristics of a good boar?

a. Massive structure c. vigorous constitution

b. Ambitious to mount d. masculinity both in appearance & action

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 [Link] should be selected especially for economically important traits except
one

a. ADG c. aggressiveness
b. backfat thickness d. feed efficiency

[Link] feed conversion efficiency of boars is

a. 2 c. 3
b. 2.5 d. 3.5

5. All are physical and hereditary defects of boars except one.

a. hernia c. cryptorchidism
b. strong legs d. blind teats

6. The maximum working life of boars is

a. 16-22 months old c. 20-26 months old
b. 18-24 months old d. 22-28 months old

7. Boars must be replaced when they reach

a. 22-28 months old c. 28-34 months old
b. 30-36 months old d. 36-42 months old

8. All are characteristics of boars that must be culled except one

a. size is too large c. infertile
b. low sex drive d. aggressive

Answer Sheet 3.1-3

1. A
2. A
3. C
4. B
5. B
6. B
7. C
8. D

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 TASK SHEET 3.1-3

Title: Select Breeder (Boar)

Performance Objective: Given the needed resources, you should

be able to select boar for breeding .

Supplies/Materials : CBLM, Stocks

Equipment/Tools : Pig pen

Steps/Procedure:

1. Use production record to show the performance of the boar.

2. Select from a large and healthy litter of at least eight piglets at
weaning.
3. Select boar that have twelve or more well-developed, well-
spaced teats, equally distributed on each side.
4. Select boar with well-balanced and sound footed visible by its
free and active movement when walking
5. Select boar without physical and hereditary defects like hernia,
cryptorchidism, artesia ani, inverted teats,
6. Select boar at two to three months of age.
7. Select boar with well-defined sex characteristics

Assessment Method:

Portfolio Assessment, Questioning, Performance Criteria Checklist

Performance Criteria Checklist 3.1-3

CRITERIA YES NO
1. Production record is used to show the performance of the
boar.

2. The boar is selected from a large and healthy litter of at

least eight piglets at weaning.
3. The selected boar has twelve or more well-developed,

17
 well-spaced teats, equally distributed on each side.

4. The selected boar has well-balanced and sound footed

visible by its free and active movement when walking.

5. The selected boar has no physical and hereditary defects

like hernia, cryptorchidism, artesia ani, inverted teats.

6. The boar selected is at two to three months of age.

7. The boar selected has well-defined sex characteristics.

Information Sheet No.3.1-4

Do’s and Don’ts in Training Boars

Learning Objectives:

After reading this information, you should be able to:

1. Train boar to mount dummy/sow

2. Identify some points to consider in training boars

A good boar must be able to transmit outstanding economic traits to his prog-
eny.

The boar should be tested against brucellosis and leptospirosis before ser-
vice. These two diseases cause abortion and stillbirth. The assistance of the veteri-
narian should be sought in this activity.

-
Training and use of young boars

Young boars must be carefully supervised to identify possible problems and

to make sure that they will not injure themselves when serving a sow for the first
time.

Boar management

 The boar must be at least 8 months old.

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  The boar and the sow should preferably be about the same size.
 The boar should work (serve the sow) in his own pen or in a pen that is fa-
miliar to him.
 The floor of the pen must not be slippery and all obstructions removed.
 A small sow and not a gilt should be used to train the boar.

`
Below are guidelines to consider for better boar performance and longer ser-
vice life.

Boar Use (natural mating)

Two services per sow per heat period
15 sows or less = 1 boar if boar is 12 months or older
15-25 sows = 2 boars if boar is less than 12 months old

One service per sow per heat period

20 sows = 1 boar below 12 months
30 sows = 1 boar if boar is 12months or older

If artificial insemination (AI) will be used, then a young boar can be used for 50
sows; while mature boars can serve about 100-200 sows.

Frequency of boar use relative to age

Boar age Service Interval

8-10months 5-10 days
11 months 4 days
12 months 3 days
18 months or more 1 day

 If possible keep one boar for every 30 sows.

 If only one boar is used and replacement stock is to be obtained from the
farm, replace boars for every 1.5 to2 years. Otherwise, boars can be used in
service for 2-3 years

Self-check 3.1-4
Direction: Write True if the statement is correct and False if the statement is
wrong.

________ 1. A good boar contributes half of the genetic make- up of the whole herd.

________ 2. Fertility check is not a pre-requisite for a boar to undergo before first
service.

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 ________3. The boar must be at least 8 months old before it is used for the first
time.

________ 4. Boar with low sex drive must be replaced.

________ 5. A gilt is used to train a boar.

________6. Boars must be replaced every 2 years.

________7. Boar should work in a pen familiar to him.

_________ 8. An 18 months old boar may be used for breeding in an interval of one
day

_________ 9. If artificial insemination will be used, then a young boar can be used
for 50 sows.

_________10. A 12 months old boar can serve a sow every day.

Answer Key 3.1-4

1. True
2. False
3. True
4. True
5. False
6. True
7. True
8. True
9. True
10. False

20
 Per-
TASK SHEET 3.1-4
for-

Title: Train Boar to mount Sow/dummy

Performance Objective: Given the needed resources , you should be able to train
boar to mount sow.

Supplies/Materials : CBLM, Boar, Sow, Breeding crate,

Equipment/Fixture : Piggery with stocks

Steps/Procedure:

Procedures when using a boar:

1. The boar should be in the pen a few minutes before the sow is
brought into it so that he can get used to the pen.
2. Stand in the pen with a board ready to prevent the boar to ha-
rass the sow, if necessary.
3. Do not hurry the boar, let him work at his own time.
4. Talk gently to the boar so that he gets used to your presence.
5. Do not force the boar to mount the sow, but direct him gently to
the rear (backside) of the sow.
6. If the sow is well on heat she will not move around the pen too
much. Help the boar by letting the sow stand with her head to
the corner of the pen.
7. By adjusting the female's tail, attempt to let the boar insert him-
self.
8. After service, allow the boar to conduct "courtship" under super-
vision for a few minutes, but do not allow him to remount.

Assessment Method:

Portfolio Assessment, Questioning, Performance Criteria Checklist

mance Criteria Checklist3.1-4

CRITERIA Yes NO
1. The boar was in the pen a few minutes before the sow
was brought into the pen.
2. The sow was prevented to be harassed by the boar.

3. The boar was not hurried, it worked at its own time

21
 4. The boar was not forced to mount the sow, but directed
gently to the rear (backside) of the sow.

5. Helped the boar by letting the sow stand with her head
to the corner of the pen.

6. Adjusted the female's tail, to let the boar insert himself

7. Allowed the boar to conduct "courtship" under supervi-
sion for a few minutes, but not allowed to remount.

Information Sheet 3.1-5

SELECTION CRITERIA AND BREEDING OBJECTIVES

Learning objectives: After reading this information, you should be able to:
1. Identify selection criteria and breeding objectives for breeder and
grower hogs.
2. Select good breeders from among the herd.

Selection Criteria for Breeder Boar

Primarily, breeders are judged based on their external body parts related to
productivity body strength and carcass quality. Productivity relates to the pig’s
ability to have large litter size, while body strength relates to reproductive
longevity. Carcass quality is dictated by your desire of the consumers as type of
meat they want.

Judging of pigs is normally performed following sequential approach. Firstly,

the pig is observed from a distance (about 2m). At this stage the overall appear-
ance of the pig is evaluated such as : body conformation, length, height, stand and
the manner by which the pig moves. After evaluating the general appearance of
the pig, a closer observation is made by scrutinizing the feet, udder and the
muscling of the different parts of the body.

Below describes the good and poor physical characteristics of a breeder pig.
This was based on the standards set by the International Training Center for Pig
Husbandry (ITCPH Lipa City, Batangas)

To understand the selection criteria of breeder pigs, it is but proper to be familiar

with the external parts of a pig.

a. Jowl
b. Withers
c. Back
d. Loin
22
e. Rump
f. Ham
g. Shoulder
h. Chest
i. Belly
j. Feet

Body conformation movement and development

Smooth transition among different parts the pig’s body indicates good
muscling. The body should be wide and long indicating good development of the
shoulder and ham muscles. The weight and size of the pig should conform to its
age and breed. It is important that the back of the pig is slightly arched indicated
of its strength to carry its own body and to withstand mating. Narrow and sway-
back must be rejected. Also when walking, the pig’s body should not sway too
much as this indicate weakness of the back. Poorly developed body generally re-
sults to shorter productive life.

Legs

The pig must stand squarely on the floor. The legs must be straight, pastern
slightly angled, and toes evenly developed. Callous and swollen joints must be
avoided. The length of the leg is breed related (Landrace has short legs). Avoid pigs
with abnormal formation e.g. knocked-knee, cow-hocked, bow-legged, etc. Strong
legs also influence the productive longevity of the breeder.

23
Udder

The udder should have a minimum number of 6 pairs or 12 functional teats.

It must be well-developed, prominent and evenly spaced. Those pigs with poorly
developed mammary system, unevenly spaced, and with rudimentary blind and
inverted teats must not be included as breeders.

24
Testes

The testicles must be of equal size and large

Other considerations in selecting a breeder boar:

 Make it a point to select the biggest animals within a litter.

 Select vigorous and hardy pigs from a healthy litter in a herd raised under
good swine sanitation.
 Do not keep gilts or boars or breed from litters that have physical abnormal-
ities. These may be inherited.
 Masculinity, both in appearance and action, should predominate in the
make-up of any boar.
 The primary sex organs should be clearly visible and be well developed. Se-
lect only those boars whose testicles are of equal size.
25
  However, it is best to select a boar that has been proven and tested to over-
come the defects of the herd. Minor defects in the boar may be ignored pro-
vided that they are not present among the sows.
 Generally, boars should be four to six months old at the time of selection

Selecting breeding pigs involves several methods as follows:

1. Pedigree evaluation. This method relies heavily on ancestry records

which at times are unreliable, and in most cases, not available.
[Link] index. This is the most efficient way of establishing genetic
quality to improve the herd. However, the method is difficult to apply as
it considers many traits along with their heritability, phenotypic and
genotypic correlations, and apparent economic values and different traits
being considered in an index.
[Link] based on individual performance. This is the most com-
mon, simple, effective, and practical method under Philippine conditions.
Based on this method, breeding animals are evaluated for traits that can
be measured directly on them, such as average daily gain (ADG) and
back fat thickness.

Self-Check 3.1-5
Select the letter of the best answer to each question. Write only the letter of your
answer in a separate sheet.

1. This relates to the pig’s ability to have large litter size

a. body strength c. productivity
b. carcass quality d. prolificacy
2. This relates to reproductive longevity of breeder
a. body strength c. productivity
b. carcass quality d. prolificacy
3. It is dictated by the drive of the consumer as type of meat they want.
a. body strength c. productivity
b. carcass quality d. prolificacy
4. Pig’s back indicates strength to carry its own body. The breeder’s back must
a. slightly arched c. moderately arched
b. perfectly arched d. considerately arched
5. Narrow and too much swaying of pig’s back indicates
a. strength c. endurance
b. weakness d. productivity
6. Strong legs influence productive longevity of a breeder. It must have
a. knocked-knee c. stand squarely
b. cow-hocked d. bow-legged
7. The minimum number of functional teats that a breeder should have is
a. 16 c. 12
b. 14 d. 10
26
 8. The method of selecting breeder that relies heavily on ancestry records
a. pedigree evaluation c. individual performance
b. selection index d. body conformation
9. The method a breeder is evaluated for traits that can be measured directly on
them
a. pedigree evaluation c. individual performance
b. selection index d. body conformation
10. This method considers many traits along with their heritability, phenotypic and
genotypic correlation
a. pedigree evaluation c. individual performance
b. selection index d. body conformation

Answer Key Checklist 3.1-5

1. C
2. A
3. B
4. A
5. B
6. C
7. C
8. A
9. C
10. A

Information Sheet No.3.1-6

Semen Collection and Evaluation

Learning objectives: After reading this information, you should be able to:
1. Identify the materials needed in collecting and evaluating
semen.
2. Collect and evaluate boar semen for fertility based on BAI
standard

There are numerous methods available for processing semen which utilized
various equipment items and techniques. Always keep in mind the three basic
principles of semen collection and processing:

 Use clean, sanitary techniques.

 Temperature control is critical.

27
  As your AI program progresses, consider purchasing equipment that will allow you
to automate certain steps (filling and sealing) or provide a higher level of quality
control (water bath and sperm counting devise.

Since there is some risk of lowered reproductive efficiency associated with

an A.I. program, investment in proper training and equipment is an important
consideration. As the number of boars and collections increase, one should con-
sider other techniques which may decrease the total cost of producing a unit of se-
men or improve the quality control process.

Equipment Requirements:

Major Items:

1. Microscope (10x eyepiece with 10 and 43x objectives)

2. Digital Scale  (6 kg  1 gm)
3. Semen cooling unit
4. Assorted glassware, plastic ware, thermometers, gloves, thermos, etc.
5. Warming cabinet
6. Adequate dedicated workspace, i.e., clean, dry, temperature controlled
7. Water Bath

STEPS:

1. Semen Collection

Materials Needed: Clean beaker, 1000ml capacity; gauze or filter paper; rub-
ber band; collection gloves.
Boar usage schedule: 4-5 days for senior boar. Record when used 7-8 days
for junior boar. Record when used.

Steps in semen collection as follows:

1. Move the boar to the semen collection pen where the dummy is fas-
tened securely
2. Tease the boar by allowing him to nudge the dummy for sometimes
and to mount and thrust its penis several times before proceeding
with semen collection.
3. Once the boar is mounted and properly stimulated, draw the prepuce
with one hand and catch the penis with the other.
4. Give the penis a continuous rhythmic, pulsating pressure all through-
out the ejaculation.
5. Collect the semen in a thoroughly cleaned collecting cup (500-ml ca-
pacity) covered with a clean cheese cloth or gauze to filter out the
gelatinous portion of the semen and other possible contaminants.

2. Semen Evaluation
28
 Equipment: Water bath machine, microscope, spectrophometer, weighing
scale, slide warmer.
Procedures:

 Right after collection, take the sample and add extender immediately.
 Place immediately the semen inside water bath to keep its tempera-
ture at -38*C.
 Get the densities using the spectrophometer.
 Read the semen under the microscope to get its normal % score on
motility and morphology. Use pre-warmed slide and cover slip to get a
clear picture of the sperm.
 Do this calculation to get the number of doses (volume x density x %
score on motility x % score on morphology)/3 = number of doses
 Do this calculation to get the volume of diluents needed for seminal
doses preparation. (# of doses x 100ml) – volume of semen = volume of
diluents to be added.
 Accomplish all of the above or dilute the semen in a period shorter
than 5 minutes.

3. Semen Processing

Materials: pre-warmed diluents at 38*C; Erlenmeyer flask 200 ml; stirring

rod; disposable boar semen tube.

Procedures:

 Check if there is no difference in temperature between semen and

diluents before mixing.
 Add the semen slowly into the diluents.
 Mix gently using stirring rod.
 Collect a sample
 Dispense the extended semen on the boar semen tube and seal them
properly.
 Make the proper labeling.
 Store the processed semen in a temperature-controlled storage at
18*C.
 Important method: Use only distilled water to prepare diluents.
 Dilute the semen in a period shorter than 5 minutes after collection.
 Avoid the semen to be exposed directly to sunlight.
 Stored semen should be gently mixed by slow rotation every 12 hours.

Stored semen should be microscopically observed before using for AI.

There must be a representative sample for every processed semen to be eval-
uated up to 5 days.

Self-Check 3.1-6

29
Direction: Arrange the steps in collecting semen in their proper order. Write a
number before the procedure.

A. Once the boar is mounted and properly stimulated, draw the prepuce with
one hand and catch the pennies with the other.

B. Collect the semen in a thoroughly cleaned collecting cup covered with clean
cheese cloth

C. Tease the boar by allowing him to nudge the dummy for sometimes and to
mount and thrust its penis several times before proceeding with semen collec-
tion.

D. Give the pennies a continuous rhythmic, pulsating pressure all throughout

the ejaculation
Answer Key 3.1-6

1. E
2. C
3. A
4. D
5. B

30
 TASK SHEET 3.1-6a

Title: Collect Semen

Performance Objective: Given the resources needed, you should

be able to collect semen.
Per-
Supplies/Materials : CBLM, boar, semen collection materials for-

Equipment : Boar pen Dummy

Steps/Procedure:
1. Move the boar to the semen collection pen where the dummy
is fastened securely
2. Tease the boar by allowing him to nudge the dummy for
sometimes and to mount and thrust its penis several times
before proceeding with semen collection.
3. Once the boar is mounted and properly stimulated, draw the
prepuce with one hand and catch the penis with the other.
4. Give the penis a continuous rhythmic, pulsating pressure all
throughout the ejaculation.
5. Collect the semen in a thoroughly cleaned collecting cup
(500-ml capacity) covered with a clean cheese cloth or gauze
to filter out the gelatinous portion of the semen and other
possible contaminants.

Assessment Method:

Portfolio Assessment, Performance Criteria Checklist

mance Criteria Checklist
Task 3.1-6a
CRITERIA Yes No
1. Move the boar to the semen collection pen where the
dummy is fastened securely

2. Tease the boar by allowing him to nudge the dummy

for sometimes and to mount and thrust its penis sev-
eral times before proceeding with semen collection.

3. Once the boar is mounted and properly stimulated,

draw the prepuce with one hand and catch the penis
with the other.

31
 4. Once the boar is mounted and properly stimulated,
draw the prepuce with one hand and catch the penis
with the other.

5. Give the penis a continuous rhythmic, pulsating

pressure all throughout the ejaculation.

6. Collect the semen in a thoroughly cleaned collecting

cup (500-ml capacity) covered with a clean cheese
cloth or gauze to filter out the gelatinous portion of
the semen and other possible contaminants

TASK SHEET 3.1-6b

Title: Evaluate Semen

Performance Objective: Given the resources needed, you should be

able to evaluate semen collected.

Supplies/Materials : CBLM, boar, semen

Equipment : Water bath machine, microscope, spectrophome-

ter,
Weighing scale, slide warmer

Steps/Procedure:
1. Right after collection, take the sample and add extender im-
mediately.
2. Place immediately the semen inside water bath to keep its
temperature at -38*C.
3. Get the densities using the spectrophometer
4. Read the semen under the microscope to get its normal %
score on motility and morphology. Use pre-warmed slide and
cover slip to get a clear picture of the sperm.
5. Do this calculation to get the number of doses (volume x den-
sity x % score on motility x % score on morphology)/3 = num-
ber of doses
6. Do this calculation to get the volume of diluents needed for
seminal doses preparation. (# of doses x 100ml) – volume of
semen = volume of diluents to be added.
7. Accomplish all of the above or dilute the semen in a period
shorter than 5 minutes.

32Assessment Method:

Portfolio Assessment, Performance Criteria Checklist

 Performance Criteria Checklist
Task 3.1-6b
CRITERIA Yes No
1. Right after collection, the sample was added with ex-
tender immediately.

2. The semen was placed immediately inside water bath.

3. The densities was taken using the spectrophometer

4. The semen was read under the microscope to get its

normal % score on motility and morphology. Use pre-
warmed slide and cover slip to get a clear picture of the
sperm
5. Calculation was done to get the number of doses (vol-
ume x density x % score on motility x % score on mor-
phology)/3 = number of doses

6. Calculation was done to get the volume of diluents

needed for seminal doses preparation. (# of doses x
100ml) – volume of semen = volume of diluents to be
added
7. Accomplished all of the above or dilute the semen in a
period shorter than 5 minutes.

Information Sheet 3.1-7

Bureau of Animal Industry Semen Quality Standards

Boars contribute one half of the hereditary characteristics of the whole herd.
A good boar must be able to transmit outstanding economic traits to his progeny.

The boar should be tested against brucellosis and leptospirosis before ser-
vice. These two diseases cause abortion and stillbirth. The assistance of a veteri-
narian should be sought in this activity.

Boars must also undergo fertility checks before they are used for breeding.
The characteristics of their semen must be evaluated. Normally, semen is creamy
white and may vary from grayish to milky white in color. When the gelatinous sub-
stance is removed, the semen is light and watery. A good semen concentration
must contain not less than 200 million sperm cells per cubic centimeter.

Immediately after collection, the sperm-rich portion (liquid) of the semen is

taken to the laboratory for evaluation. Initially, the semen is evaluated based on
its general appearance, color, consistency, and other physical characteristics.
33
 Below is semen quality standards of Bureau of Animal Industry:

 Volume- A mature boar should produce 75-150 ml sperm-rich semen

per ejaculation.
 Appearance- The sperm-rich fraction of the semen should be thick
and opaque-white. A reddish color indicates possible infection or in-
jury of the urethra or the glans penis.
 Morphology- The semen should contain at least 70% normal sperm
cells. Sperm cell abnormalities such as the presence of cytoplasmic
droplet, curled or coiled tail, etc., may be present, but should not ex-
ceed 30% of the total sperm count.
 Concentration- The sperm concentration should not be less than 250
million sperm cells/ml.
 Motility- At least 70% of the sperm cells should exhibit a progressive
movement

Self-check 3.1-7

Direction: Match column A with column B. Write the letter of your answer
on the space provided before each number.

A B

____1. Volume A. Thick and opaque white

____2. Appearance B. 70% movement
____3. Morphology C. 70% normal sperm cells
____4. Concentration D. 75-150 ml/ejaculation
____5. Motility E. 250millionsperm cells/ml.

Answer Key Checklist 3.1-7

1. D
2. A
3. C
4. E
5. B

LEARNING OUTCOME # 2 PREPARE SWINE HOUSING

CONTENTS:
1. Space requirements of pigs at different stages
2. Space requirement computations
3. Infrastructure plans and layout based on existing regulatory policies
34
 and proper zoning scheme
ASSESSMENT CRITERIA:

1. Computed space requirements for each physiological stage based on

BAI standards.
2. Layout pig houses based on existing policies and zoning scheme

CONDITIONS:

The student/trainees must be provided with the following:

 Training resources

o Modules/Manuals
o Measuring instruments
o Gadgets for lay-outing
o Calculator
o Land use Plan
 Training facilities/area
o Piggery
METHODOLOGIES:
 Group discussion
 Self-pace instruction
 Problem solving

ASSESSMENT METHODS:
 Written test/Problem solving
 Demonstration with oral interview

LEARNING EXPERIENCES
LEARNING OUTCOME NO.2 PREPARE SWINE HOUSING
Learning Activities Special Instructions
1. Read Information Sheet 3.2-1 If you have some problem on the con-
“Space requirement of pigs at differ- tent of the information sheet don’t
ent stages” hesitate to approach your facilitator.
If you feel that you are now knowl-
edgeable on the content of the infor-
mation sheet 3.2-1,you can now an-
swer self-check provided in the mod-
ule.
2. Answer self-check 3.2-1 Compare your answer to the answer
key 3.2-1. If you got 100% correct an-
swer in this self-check, you can now
move to the next information sheet. If
not, review the information sheet and
go over the self-check again.
3. Read Information Sheet 3.2-2 If you have some problem on the con-
35
 “Space requirement computation” tent of the information sheet don’t
hesitate to approach your facilitator.
If you feel that you are now knowl-
edgeable on the content of the infor-
mation sheet 3.2-2, you can now an-
swer self-check provided in the mod-
ule.
4. Answer self-check 3.2-2 Compare your answer to the answer
key 3.2-2. If you got 100% correct an-
swer in this self-check, you can now
move to the next information sheet. If
not, review the information sheet and
go over the self-check again.
5. Read Information Sheet 3.2-3 If you have some problem on the con-
“Infra-structure plan and layout” tent of the information sheet don’t
hesitate to approach your facilitator.
If you feel that you are now knowl-
edgeable on the content of the infor-
mation sheet 3.2-3,you can now an-
swer self-check provided in the mod-
ule.

Information Sheet 3.2-1

Space Requirements of Pigs at Different Stages

Learning objectives: After reading this information, you should be able to identify
the space needed for the different life stages of swine

Space is another vital consideration in swine production. Inadequate space

retards growth and increase the risks posed by diseases and parasites; too much
of it results in high cost of production.
Space greatly affect health and fertility of the animals. The smaller the
space, the greater chance of acquiring diseases, the bigger the space, the more
prone to injury: enough space means increase growth and development.
As the animal grow bigger, they require wider spaces. However, you can
crowd them to a certain limit without adversely affecting growth rate and repro-
ductive performance. Below is the recommended space requirement of pigs at dif-
ferent stages of life.

Space requirements of Building and Equipment for Swine

Age & Pen Size Height of Height of Width of Self- Feed
Size of per Ani- Pen Par- Doors Doors feeder through
Animal mal tition (m) (m) space space per
(sq. m) (m) (No. of animal
animals (Linear
linear) m/ani-
mal)

36
Sow be-
fore far-
rowing: 1.5 2-2.25 100 100 7 .5
Gilts 2 2-2.5 100 100 9 .6
Mature
sows
Sow with
pigs: 4 2-2.25 100 100 3 .5
Young 6 2-2.25 100 100 3 .5
sows 2 2-2.25 120 100 3 .6
Mature
sows
Herd
boars
Growing/
finishing
swine
Weanling .5 2.25 75 75 13 .2
to .7 2.25 85 85 9 .3
35 kg 1.0 2.25 100 100 9 .4
35 to 60
kg
60 to 80
kg

Self-Check 3.2-1

Direction: Write True if the statement is correct and False if the statement
is wrong.

1. Inadequate space retards growth and increased risk of disease oc-

currence.
2. Under normal conditions, the bigger the animal the wider is the pen
size.
3. The height of pen partitions in all classes of hogs are the same.
4. Health and fertility of the animal is not influenced by the space pro-
vided.
5. The standard space requirement of a fattener is 1.0 sq. meter.

Answer Key Checklist 3.2-1

1. True
2. True
3. True
4. False
5. True

37
 Information Sheet 3.2-2
Space Requirement Computation

Learning objective: After reading this information, you should be able to compute
the pen size for a certain number of pigs.

Before constructing a hog house, careful consideration must be given to

sanitation, ventilation and temperature. The kind of diseases occurring in certain
piggeries is sometimes the consequent of poor building layout. Poorly designed
and constructed building increase the incidence of diseases and parasites among
swine.

The first step in constructing a hog house is to determine the number and
type of pigs to raise. Decide also what system of rearing to adapt, whether individ-
ual or group

Suppose you want to raise six pigs which will be kept until they reach the
marketable weight of 90 kg. In computing the size of the pen, use the pen size of
pigs from 60 – 90 kg. (Refer to Information sheet 3.2-1). Multiply the figure from
the table by the number of pigs to be raised to get the total floor area of the pen.
Next decide the form of the pen. A pen can either be rectangular or square but
make sure that the required size is strictly followed.

Activity sheet 3.2-2

Direction: Compute for the area of the pen of the different classes of swine with
the corresponding number of animals in each pen.
1. 8 hog fatteners 60-80 kg
2. 1 boar
3. 6 gilts
4. 1 mature sow with piglets
5. 10 weanlings 35-60 kg

Answer Key Checklist 3.2-2

1. 8 sq. m.
2. 2 sq. m.
3. 9 sq. m.
4. 6 sq. m.
5. 7 sq. m

Information Sheet 3.2-3

38
 Infrastructure Plan and Layout based on existing policies and proper zoning
scheme

Learning objective: After reading this information, you should be able

to:
1. identify the basic requirements in starting a piggery
2. Lay out a floor plan for a backyard piggery.

Careful planning is essential in constructing hog houses because once

the building is completed, it may be difficult and expensive to do alterations.
Reconstructing building means additional cost on the part of the owner. The
cost of building a hog house is the biggest item of expense in starting the
swine raising project.

Basic requirements in Starting a Piggery

 Availability of feeds
 Access to water source and electricity
 Access to roads and transportation
 Topography-rolling or sloping is good
 Prevailing wind direction
 Environmental concerns- 500 m. away from residential areas
 Peace and order situation
 Building orientation- the long axis must be laid in an east-west direc-
tion
 Zoning regulation- get a permit from the municipal in charge on zon-
ing rules and regulation
 Compliance to Environmental Health Safety- get from DENR
 Compliance to Animal Health Program of BAI, PAHC, DA
 Compliance to Fire Safety

Here are some guidelines to follow when constructing a hog house hav-
ing a concrete floor, walls and posts, and feeding and drinking troughs. The
roofing material used is ordinary corrugated galvanized iron sheets.

1. Layout the foundation to its desired dimension. Following the orientation of

the layout, install four pieces of lumber on the four sides at a distance of
one meter outside the expected layout. Layout the perimeter by laying a
string on the four sides. Be sure to follow the dimension of the string. To be
accurate, use a tri-square. Hold the string in place by driving nails on top of
the four pieces of lumber. Mark the four corners including the center post in
case of a big building. Remove the string.
2. Dig holes in the four corners of the posts. Dig a shallow canal for the first
layer of the hollow blocks. Bigger buildings must be provided a wider and
deeper foundation.

39
 3. Prepare reinforcement iron bars fastened with wires. You may use three-
eight inch corrugated iron bars. When cutting rods for posts, get the height
of the beam as your basis. Provide allowances for beams and rafters.
4. Prepare the cement mixture.
5. Erect the reinforcement rods on the hole. Place some boulders to prevent the
post from sinking. Check the straightness of the rods by using a plumb bob
or spirit level. Nail some braces to keep the rod in place. Pour cement into
the hole.

Self-

Check 3.2-3

Direction: Choose the best answer from the choices given. Write the letter of your
choice in your separate answer sheet.

[Link] best location and topography for a piggery house is

A. flat B. level C. valley D. rolling
2. Which of the following is the least advantage of electricity in the project?
A. warm newly born piglets C. light the piggery at night
B. for pressurized water tanks D. for open live wires to guard the pigs
3. The piggery must be located away from residential houses.
The recommended distance is
A. 200 meters B. 300meters C. 400 meters D. 500 meters
4. The most important factor in starting a piggery project is
A. availability of feeds C. access to electricity
B. access to roads D. peace and order situation
5. The prevailing wind direction in the piggery site must
A. blows towards the residential areas
B. blows away from the residential areas
C. blows from the eastern part
D. blows from the western part
[Link] house must be constructed at a certain ground level for better
drainage system. Which one is it?
A. at ground level C. above ground level
40
 B. above sea level D. below ground level
7. Your most important concern as a hog raiser in the community is
A. creation of employment C. outreach program on swine raising
B. supply the demand of pork D. proper waste management
8. Good roads are important mainly to
A. reach the area easily C. attract buyers and consumers
B. invite educational field trips D. deliver feeds and market hogs easily
9. What kind of pollution is not caused by pig waste like manure and urine?
A. air B. ground C. soil D. water
10. All are the codes and regulations that a swine raiser must comply before
starting a project except one
A. Fire safety B. Zoning rules and regulation
C. Environmental waste management D. Food Safety

Answer Key Checklist3.2-3

1.D
2. D
3. D
4. A
5. B
6. C
7. D
8. D
9. C
10.D

LEARNING OUTCOME # 3 BREED SOWS AND GILTS

CONTENTS:

1. Selection and culling breeder stocks

2. Production cycle
3. Heat detection and Pregnancy Diagnosis
4. Natural breeding and Artificial Insemination
5. Reproductive Efficiency

ASSESSMENT CRITERIA:
1. Gilts and sows are selected based on superiority of pedigree or pro-
duction performance
2. Selected gilts and sows are flushed
3. Signs of heat are monitored
4. Natural breeding/artificial insemination
41
5. Signs of pregnancy are monitored
CONDITIONS:

The student/trainees must be provided with the following:

 Training resources
o Audio/video materials
o Modules/Manuals
o Sows/gilts
o Pregnancy tester/breeding record
o AI Kit
o Microscope
o Breeding crate
o Materials/consumables
 Training facilities/area
o Work stations

METHODOLOGIES:
 Group discussion
 Self-pace instruction
 Demonstration

ASSESSMENT METHODS:
 Written test/Practical tests
 Demonstration /questioning

LEARNING EXPERIENCES

LEARNING OUTCOMENO.3 BREED SOWS AND GILTS

Learning Activities Special Instructions
1. Read Information Sheet 3.3-1 If you have some problem on the
“Selection and culling breeder content of the information sheet
stocks” don’t hesitate to approach your fa-
cilitator.

If you feel that you are now knowl-

edgeable on the content of the in-
formation sheet 3.3-1,you can now
answer self-check provided in the
module.
2. Answer self-check 3.3-1 Compare your answer to the an-
swer key 3.3-1. If you got 100%
correct answer in this self-check,
you can now move to the next infor-
mation sheet. If not, review the in-
formation sheet and go over the

42
 self-check again.
3. Read Information Sheet 3.3-2 If you have some problem on the
“Production Cycle” content of the information sheet
don’t hesitate to approach your fa-
cilitator.

If you feel that you are now knowl-

edgeable on the content of the in-
formation sheet 3.3-2, you can now
answer self-check provided in the
module.
4. Answer self-check 3.3-2 Compare your answer to the an-
swer key 3.3-2. If you got 100%
correct answer in this self-check,
you can now move to the next infor-
mation sheet. If not, review the in-
formation sheet and go over the
self-check again.
5. Read Information Sheet 3.3-3 If you have some problem on the
“Heat detection and pregnancy content of the information sheet
diagnosis” don’t hesitate to approach your fa-
cilitator.

If you feel that you are now knowl-

edgeable on the content of the in-
formation sheet 3.3-3, you can now
answer self-check provided in the
module.

6. Read Information Sheet 3.3-4 If you have some problem on the

“Natural breeding and artificial content of the information sheet
insemination” don’t hesitate to approach your fa-
cilitator.

If you feel that you are now knowl-

edgeable on the content of the in-
formation sheet 3.3-4, you can now
answer self-check provided in the
module.

8. Answer self-check 3.3-4 Compare your answer to the an-

swer key 3.3-4. If you got 100%
correct answer in this self-check,
you can now move to the next infor-
mation sheet. If not, review the in-
formation sheet and go over the
self-check again.
9. Read information sheet 3.3-5 If you have some problem on the
43
 “Reproductive efficiency” content of the information sheet
don’t hesitate to approach your fa-
cilitator.

If you feel that you are now knowl-

edgeable on the content of the in-
formation sheet 3.3-5, you can now
answer self-check provided in the
module.

10. Answer self-check 3.3-5 Compare your answer to the an-

swer key 3.3-5. If you got 100%
correct answer in this self-check,
you can now move to the next infor-
mation sheet. If not, review the in-
formation sheet and go over the
self-check again.

Information Sheet 3.3-1

Selection and Culling Breeder Stocks(Gilt/Sow)

Learning objectives: After reading this information, you should be able to:
1. Identify the characteristics of a gilt/sow for breeding
2. Describe the physical characteristics of a breeder sow/gilt

Selection of breeding animals is one of the most important aspects in start-

ing a farm. Selection ensures the choice of the best animals for reproduction. Most
of the productive and reproductive traits are greatly influenced by the kind of
breeding stocks in the herd’
There is no best breed for all conditions, A particular breed may be highly
productive in a given place, however, it may not perform well in another place.
Moreover, variations in the performance within a breed in different places may be
expected.

General recommendations in selecting breeder pigs

1. Select a breed or breed combination that is most common in the com-

munity
2. Start with crossbreds. Crossbred pigs are not as sensitive as the pure-
breds in their requirements for feeding, housing, healthcare, and
management.
3. Consider the market outlet and the consumers’ preference before
starting a pig production business
4. Base the selection on reliable production records
5. Start selection/evaluation of potential breeding animals, when these
are 2 to 3 months old.

44
 6. Select a breed that is suitable in the locality, meaning adapted to local
condition, with good performance and available in the locality.

The following characteristics should be considered when selecting gilts:

 Strong, straight legs with large, even-sized claws.

 Gilts should walk straight and well, and stand up on their claws without
falling over at the pastern joints just above the foot.
 A well-formed vulva and six well-shaped, prominent teats on each side of the
belly. The teats should start well forward and be spaced evenly to allow ade-
quate suckling for the piglets.
 A well-developed ham, good length with light shoulders and head.

PHYSICAL CHARACTERISTICS OF BREEDER SOW/GILT

Body conformation, movement and development

Legs

45
 Udder

Vulva

Culling of sows

 Culled sows must be removed from the farm and sold as soon as possible. It
does not pay to keep culled sows on the farm to gain weight before they are
sold. As soon as the sow's udder has returned to normal after weaning it is
wise to send her to the abattoir. Replacement gilt can then be brought into
the herd immediately.
 Reasons for removing sows from the herd are usually not known before-
hand. Therefore, replacement gilts should always be available so that the
number of breeding sows on the farm always remains the same
 Reasons why sows have to be removed from the herd and slaughtered:

Reasons for culling % of sows to be culled

Not pregnant 17
Failure to conceive at service 12
Do not come on heat 5
46
Abortions 6
Lameness 12
Poor performance (small litters,
14
etc)

In the case of a small-scale farm, with 20 or less breeding sows, the following
selection and breeding program can be used

 When buying gilts (young female pigs) for the first time, make sure that they
come from a breeder with good pigs and who keeps accurate records. The gilts
need not be purebred, but can be crossbred pigs, e.g. Landrace or Large White
sows crossed with boars from the other breed.
 When at a later stage you want to select your own gilts for breeding, it is impor -
tant to apply strict selection measures and to keep accurate records of growth
and feed conversion. If you do not have a record system, it will be advisable to
buy replacement gilts.

 Always buy gilts from the same breeder (farm) and make sure that a breeding
plan (policy) is used. Consult an adviser, if necessary. If pigs are always bought
from the same breeder it is advisable to let him dictate the breeding policy.

Selection: Important Production Characteristics

 Growth rate – moderately heritable (0.3 – 0.5)

 Feed Conversion efficiency – moderately heritable (0.3 – 0.5)
 Carcass quality – highly heritable (>.5) percentage lean cuts, total body fat,
and weight of hams, cannot be measured on a live animal by ultrasonic
probe. Ultrasonic back fat measurements are usually done at the shoulder,
mid-back and loin area.
 Prolificacy (reproduction and fitness) – poorly heritable (<.2

Other Culling Criteria:

 With leg defects and unable to carry the weight of their pregnancy
 Recurrent mastitis, agalactia and other defects of the udder
 Frequently crushed piglets
 Pseudo pregnancy
 Health problems

Culling Rate in Sow:

 30% - 3.33 years of production

 35% - 2.8 years of production
 40% - 2.5 years of production
47
 
Pointers in Culling:

 Reproductive Failures – 50% of all reproductive failures in sows are due to

anatomical defects of the reproductive tract. (e.g. Hydrosalpinx- oviduct dis-
tend with fluid).
 Pyosalpinx – oviduct distend with pus-like materials
 Unilateral blind uterine horn
 Infantilism
 Cystic ovaries
 Endocrinal imbalance.
 Feet and leg problems – strong feet and legs are desirable in breeding ani-
mals. If sows and boars are weak at these points, they are likely to have
breeding difficulties.
 Poor litter size – do not cull sow due to low litter size during the first parity.
Record high-farrowed 20 times in 10 years producing 208 pigs.
 Long dry period – not more than 10 days, profit eater. Should produce at
least two litters/year.
 Damage udder section – injured sections become inflamed (even gangrenous
and are difficult to heal)
 Diseases – leptospirosis and brucellosis are few of the diseases commonly
associated with abortion and are usually transmitted by the infected boar
 Abnormalities in litter – hernias, atresia ani (without anal opening), cryp-
torchidism (one or both testicles failed to descend to the scrotal sac.
Self-Check 3.3-1

Direction: Write True if the statement is correct and False if the statement
is wrong.

1. Suitability of the breed is one of your bases in selecting a breed.

2. There is no best breed of swine.
3. Production record is not a reliable basis for selection and culling.
4. A good breeder must have strong legs stand squarely like a table.
5. Brucellosis is another term for abortion and are usually
transmitted by the infected boar.
6. Gilts for replacement should come from a breeder farm of good
pigs.
7. Sows with mastitis and agalactia must be culled just after the
first farrowing.
8. Sows having litter abnormalities must be kept for breeding.
9. Carcass quality is highly heritable traits that must be selected.
10. Cull gilts that do not settle or conceive after 2-3 services by
proven boar.

48
 Answer Key Checklist 3.3-1

1. True
2. True
3. False
4. True
5. True
6. True
7. True
8. False
9. True
10. True

Information Sheet3.3-2
Production Cycle

Learning objectives: After reading this information, you should be able

to:
1. identify the reproductive phenomena in swine

There are some reproductive phenomena which characterize swine as farm

animals. The pork producers should know and understand very well these phe-
nomena to guide them in their daily management operations.

1. Puberty – is also known as the age of maturity. Pigs reach the age of matu-
rity at 3-7 months. However, at this stage, the boars and gilts are not yet
ready for breeding.
2. Estrus or heat period – is the period when the gilts or sows are fertile and
very receptive to the boar. The average heat period is three days.
3. Estrus heat cycle – is the intervening period between two successive heat
periods in the absence of conception. It ranges from 18-24 days, but the av-
erage cycle is 21 days.
4. Conception rate – is the ratio between the number of animals that settle
and the number of sows and gilts bred. It is highly affected by the fertility of
the boar, condition of the sow or gilt, diseases and breeding practices.
5. Gestation or pregnancy period – is the intervening period between concep-
tion and farrowing. It normally ranges from 109 to 120 days, averaging 114
days or three months, three weeks and three days.

Normal Estrous Cycle of Swine:

 Average length of estrus cycle – 21 days

 Average length of estrus period – 3 days
 Time of ovulation – mid-estrus
49
  Best time to breed – second half of estrus or in the afternoon of the second
day of heat and early morning of the third day of heat.
 Average interval between weaning and subsequent conception= 2 days (indi-
vidual basis) , 10 days on herd basis, however an interval of 26 days be-
tween weaning and subsequent conception is considered good.
 Farrowing index- 5 farrowing per sow in 2 years

Self-check 3.3-2

Direction: Identify the following.

1. It is the intervening period between conception and farrowing.

2. It is the period when the sow or gilt is fertile and very receptive to the boar
3. The ratio between the number of animals that settle over the number of sows/
gilts bred.
4. This is also known as the age of maturity.
5. The average gestation period of sow/gilt in days
6. The average estrus cycle of sow/gilt
7. The average estrus period of sow/gilt
8. The best time to breed gilt/sow
9. The farrowing index of sow in 2 years
10. The average interval between weaning and subsequent conception for individ-
ual basis

Answer Key Checklist 3.3-2

1. Gestation period
2. Estrus
3. Conception rate
4. Puberty
5. 114 days
6. 21 days
7. 3 days
8. PM second day and AM third day
9. 5 times
10. 2 days

Information Sheet 3.3 -3

Heat Detection and Pregnancy Diagnosis

Learning objectives: After reading this information, you should be able

to:
1. identify the signs of heat and pregnancy
2. determine if a sow is in-heat or pregnant
3. gain knowledge on how to care pregnant sow/gilt

50
Signs and Symptoms of In-heat Gilt/Sow:
1. Reddening of the vulva
2. Loss of appetite
3. Mounting other animals
4. Restlessness
5. Erect ears
6. Frequent urination

Heat Detection:
Techniques that are generally used in verifying sexual receptivity of gilts/
sows in estrus or heat are the following:

1. Haunch-pressure test – apply pressure on the rump with both hands. A re-
ceptive animal will just stand firm and rigid and assume the mating posi-
tion.
2. Riding the back test – this is done by riding the back or pressing the loin
area or back of the animal. Like on the first test, the receptive female will as-
sume mating position.
3. Semen- on snout test – This is done by placing sample of old semen on the
snout of the female by either plain hand or from a squirt bottle. A receptive
female will just look around and assume mating position in the presence of
boar semen odor.
4. Teaser method – use a teaser boar that is usually vasectomized. If the fe-
male allows the teaser to mount, she is sexually receptive.
5. Tape recorder – record or tape the sounds emitted by mating sows and
boars or sounds made by boars looking for in-heat sows. When this tape is
replayed, a sow or gilt that is in heat will look where the sound is coming
from.

Reasons why sows do not come into heat:

 Poor condition of sows
 Uterine infection
 Stress due to hot environment and overcrowding

Signs Pregnancy
 Absence of heat/estrus
 Increase weight
 Enlargement of the abdomen
 Development of mammary glands

Care of Pregnant sows

 Pregnant sows or gilts must be kept clean and comfortable

 Give them bath everyday
 One week before delivery confine the sow/gilt in a farrowing pen
 Before moving the sow to the farrowing pen clean and wash the sow
51
 
Clean and disinfect the farrowing pen before the sow is scheduled to
farrow
 Handle the sow/gilt carefully when moving it to farrowing stall
 Move the sow to the farrowing pen or stall before cleaning the pen
again
Self-Check 3.3-3
Direction: Group the following signs and symptoms into two. Signs of Heat and
Signs of Pregnancy
1. Reddening of the vulva
2. Absence of heat/estrus
3. Increase weight
4. Loss of appetite
5. Enlargement of the abdomen
6. Mounting other animals
7. Development of mammary glands
8. Erect ears
9. Frequent urination
10. Restlessness
Answer key Checklist 3.3-3
Signs of Heat/Estrus

1. Reddening of the vulva

2. Loss of appetite
3. Mounting other animals
4. Restlessness
5. Erect ears
6. Frequent urination

Signs of Pregnancy

7. Absence of heat/estrus
8. Increase weight
9. Enlargement of the abdomen
[Link] of mammary glands

Information Sheet 3.3.4

Natural Breeding and Artificial Insemination

Learning objectives: After reading this information, you should be

able to:
1. Differentiate natural breeding from artificial insemination
2. Identify the different systems of breeding

Breeding, in simple terms, is the multiplication of animals. It includes

the selection and mating of individual animals to reproduce their own kind.
Breeding is also used to improve the kind of animals to raise.

52
 There are several systems of breeding. These include the following:

1. Crossbreeding- The mating of animals that belong to two distinct breeds.

The result is called a crossbreed.

This system is strongly recommended for the following reasons:

 For the production of market hogs
 Increase the size and weight of litters at birth and weaning
 Increase survival rate of suckling pigs
 Improvement in the growth rate of growing-finishing pigs

2. Inbreeding – This is the mating of closely related animals. This is used by

animal breeders for the production of seed stock and the development of
new lines or breeds of swine.

2 types of inbreeding:

Close breeding- is the mating of very closely related animals

such as mother and son, father and daughter, and brother and
sister
Line breeding- mating of animals having blood connections but
are not closely related like cousins or uncle and niece.
The result of this system is called inbreed.

Disadvantages of Inbreeding:

 Decrease in number of piglets born

 Decrease in number of piglets weaned
 Low weight of piglets at birth
 Low weight of piglets at weaning
 Delayed sexual maturity
 Delayed development of testes and low production of
sperm cells
 Reduce number of eggs ovulated per heat period
 Low strength and vigor of piglets
 Slow rate of growth
 Uncertainty of conception
 Lack of fertility
 Complete sterility and abortion
 Occurrence of abnormalities
3. Upgrading or grading- This is the mating of a native pig with a purebred. A
purebred is an animal that is registered or recorded in the association book of the
breed to which it belongs. The result of upgrading is called grades. Upgrading is
one of the surest methods of improving animal breeds.

Breeding Methods:

1. Natural Mating
53
 This breeding method requires that the boar actually serve the in-heat
sow/gilt. In extensive pig production, “pen or pasture mating” is still used but this
method does not allow accurate recording system thereby seldom used now a day.

Hand mating is the most popular mating method. It is the practice of bring-
ing the boar to the in-heat sow/gilt or vice versa for mating. This method facili-
tates a more accurate breeding record and reduces the chance of over using the
boar.
Pen mating is a practice wherein the boar is placed together with a number
of gilts or sow in a pen. Breeding naturally takes place in the pen and the animals
have the freedom of movement.

2. Artificial Insemination (AI)

The semen of the boar is deposited into the gilt/sow by the use of artificial
penis or catheter. The main objective of this method is to increase the use of good
boars thereby hastening the genetic improvement of the herd.

Advantages of Artificial Insemination:

 Raisers need not to buy and maintain boars

 A small native sow can be served by a big boar through A. I.
 Transmission of disease is greatly reduced
 More sows can be serve by the boar throughout the breeding age
 Prepotency of the boar can be tested in a much shorter period of time
 Prolong the active life of a boar through regulated breeding
 It allows the use of genetically superior boars economically by increasing the
boar to sow ratio from 1:20 to 1:200
 It allows the rapid spread of genetically superior traits of the boar in the
herd for the improvement of progeny.

Limitations of Artificial Insemination:

1. Need of properly trained technician.

2. Difficulty of storing diluted boar semen over a prolonged period of time.
3. Additional cost for equipment and laboratory chemical.
4. The use of semen from infected boars will spread infection faster compared
to natural mating because of the higher number of sows inseminated.

Comparison between natural mating and artificial insemination

Natural Mating Artificial Insemina-

tion
Boar Usage 2 times/week 2 times/week
No. of sows that can be 2 sows or less 20 sows or more
served
Improvement of the herd Slow Fast
54
Progeny testing Long process Short
Labor involved More Less
Laboratory equipment Not necessary Necessary
Space requirement Bigger Smaller
Health Problems High risk Low risk

Self-Check 3.3-4

Direction: Identify the following items correctly.

1. It is the multiplication of animals.

2. The mating of animals that belong to two distinct breeds.
3. This is the mating of closely related animals.
4. The mating of animals having blood connections but are not closely re-
lated like cousins or uncle and niece.
5. This is a mating method wherein the boar is placed together with a num-
ber of gilts or sow in a pen.
6. This breeding method requires the boar to actually serve the in-heat
sow/gilt.
7. This is the mating of a native pig with a purebred.
8. The semen of the boar is deposited into the gilt/sow by the use of artificial
penis or catheter.
9. It is the practice of bringing the boar to the in-heat sow/gilt or vice versa
for mating.
10. More sows can be serve by the boar using A.I. the boar to sow ratio is

Answer Key Checklist 3.3-4

1. Breeding
2. Crossbreeding
3. Inbreeding
4. Line breeding
5. Pen mating
6. Natural breeding
7. Up-grading
8. Artificial Insemination
9. Hand mating
10. 1:200

Information Sheet 3.3-5

Reproductive Efficiency

Learning objectives: After reading this information, you should be able

to:
1. Identify the reproductive performance of a sow/year
55
 2. Compare the reproductive performance of sow in small
piggeries with big piggeries

In general, the production performance of swine in the Philippines is satis-

factory, except for farrowing rate and litter size at weaning. Research and develop-
ment efforts should be geared towards achieving at least 80% farrowing rate and
8.55 piglets /litter weaned.
The average number of pigs farrowed and weaned per sow per year is a bet-
ter measure of the reproductive efficiency of the farm than the average litter size at
birth and at weaning. If a sow weans 10 piglets only once in every 8-10 months is
not good. But, a sow that farrows 2.3 times a year an average of 6 piglets per far-
rowing is better.
 The average number of pigs weaned per sow per year on a farm basis
ranges from 10.37to 23.36 pigs
 On a per individual basis, the best sow may average as high as 26
pigs weaned for every 365 days of reproductive life.
 The number of pigs weaned per sow per year is influenced by the aver-
age litter size at birth and the number of farrowing the sows make on
a yearly basis.

The following are observations on the reproductive performance of sows in

different piggeries:

 Smaller piggeries are more efficient than the bigger ones.

 Piggeries managed by the owners are more efficient than those man-
aged by other people.
 Big piggeries managed by the owners are more efficient than smaller
ones managed by other people.
 Big piggeries managed by remote control are the least efficient, the
profitability of which largely depends on the know-how and integrity of
the hired personnel.
 Under Philippine condition it has been demonstrated that it is possi-
ble to wean as many as 23 pigs per sow in a year.

Self-Check 3.3-5
Direction: Write True if the statement is correct and False if the statement is
wrong

______1. Bigger swine farms are more efficient than smaller ones.
______2. The average number of pigs weaned per sow per year on a farm basis
is one way to measure the reproductive efficiency of sow.
______3. A sow that weans only 10 piglets in a year is a good breeder sow
______4. A sow that farrows 5 times in 2 years is a prolific and better sow.
______5. Big piggeries managed by the owners are more efficient than smaller ones
managed by other people.
______6. Big piggeries managed by remote control are the most efficient.
______7. Piggeries managed by the owners are more efficient than those managed
by other people.
56
______8. The production performance of swine in the Philippines is satisfactory, ex-
cept for farrowing rate and litter size at weaning.
______9. On a per individual basis, the best sow may average as high as 26 pigs
weaned for every 365 days of reproductive life.
______10. It is possible to wean as many as 23 pigs per sow per year with good
management practices.
Answer Key Checklist 3.3-5

1. False
2. True
3. False
4. True
5. False
6. True
7. True
8. True
9. True
10. True

LEARNING OUTCOME # 4 PERFORM FARROWING ACTIVITIES

CONTENTS:
1. Preparations for farrowing
2. Assistance activities for farrowing sows
3. Care of newly-farrowed piglets
4. Nutritional requirements (sow feeding scheme)
5. Common Farrowing Problems

ASSESSMENT CRITERIA:

1. Farrowing stalls and pens are disinfected

2. Pregnant sows and gilts are transferred to farrowing stalls or pens
3. Feed intake is controlled based on standard requirements
4. Signs of farrowing are monitored
5. Farrowing materials and supplies are prepared.
6. Farrowing problems are monitored.
7. Fetal membranes in piglets are removed.
8. Umbilical cord is cut an inch from the base and applied with antisep-
tics
9. Needle teeth was cut
CONDITIONS:
The student/trainees must be provided with the following:
 Training resources
o Audio/video materials
o Modules/Manuals
o Farrowing crate
o Brooding pen
57
 o Rags
o Scissor
o Nail cutter
o Biologics
o Rags
o Biologics
o Syringe
 Training facilities/area
o Work stations
METHODOLOGIES:
 Group discussion
 Demonstration
 Self-pace instruction
 On- farm training
ASSESSMENT METHODS:
 Written test/Oral test
 Demonstration with questioning

LEARNING EXPERIENCES

LEARNING OUTCOME NO. 4 Perform Farrowing Activities

Learning Activities Special Instructions
1. Read Information Sheet 3.4-1 If you have some problem on the
“Preparations for farrowing” content of the information sheet
don’t hesitate to approach your fa-
cilitator.

If you feel that you are now knowl-

edgeable on the content of the in-
formation sheet 3.4-1,you can now
answer self-check provided in the
module.
2. Answer self-check 3.4-1 Compare your answer to the an-
swer key 3.4-1. If you got 100%
correct answer in this self-check,
you can now move to the next infor-
mation sheet. If not, review the in-
formation sheet and go over the
self-check again.
3. Perform task Sheet 3.4-1 Compare your work to the checklist
“Disinfection of farrowing pen” 3.3-3. If you got 100% correct an-
swer in this task, you can now
move to the next information sheet.
If not review the information sheet
and go over the task again.

58
4. Read Information Sheet 3.4-2 If you have some problem on the
“Assistance activities for farrow- content of the information sheet
ing sows” don’t hesitate to approach your fa-
cilitator.

If you feel that you are now knowl-

edgeable on the content of the in-
formation sheet 3.4-1,you can now
answer self-check provided in the
module.
5. Answer self-check 3.4-2 Compare your answer to the an-
swer key 3.4-2. If you got 100%
correct answer in this self-check,
you can now move to the next infor-
mation sheet. If not, review the in-
formation sheet and go over the
self-check again.
6. Perform task sheet 3.4.2 Compare your work to the checklist
“Assist sow during farrowing” 3.4-2. If you got 100% correct an-
swer in this task, you can now
move to the next information sheet.
If not review the information sheet
and go over the task again.
7. Read Information Sheet 3.4-3 If you have some problem on the
“Care of newly born piglets” content of the information sheet
don’t hesitate to approach your fa-
cilitator.

If you feel that you are now knowl-

edgeable on the content of the in-
formation sheet 3.4-3, you can now
answer self-check provided in the
module.

8. Answer self-check 3.4-3 Compare your answer to the an-

swer key 3.4-3. If you got 100%
correct answer in this self-check,
you can now move to the next infor-
mation sheet. If not, review the in-
formation sheet and go over the
self-check again.
9. Perform operation sheet 3.4-3 Compare your work to the checklist
3a. Cutting the umbilical cord 3.4-3a, b and c. If you got 100%
3b. Cutting the needle teeth correct answer in this task, you can
3c. Castration now move to the next information
sheet. If not review the information
sheet and go over the task again.
10. Read Information Sheet 3.4-4 If you have some problem on the
59
 “Nutritional requirements (Sow content of the information sheet
feeding don’t hesitate to approach your fa-
Scheme” cilitator.

If you feel that you are now knowl-

edgeable on the content of the in-
formation sheet 3.4-4, you can now
answer self-check provided in the
module.

11. Answer self-check 3.4-4 Compare your answer to the an-

swer key 3.4-4. If you got 100%
correct answer in this self-check,
you can now move to the next infor-
mation sheet. If not, review the in-
formation sheet and go over the
self-check again.
12. Read Information Sheet 3.4-5 If you have some problem on the
“Common farrowing problems” content of the information sheet
don’t hesitate to approach your fa-
cilitator.
If you feel that you are now knowl-
edgeable on the content of the in-
formation sheet 3.4-5, you can now
answer self-check provided in the
module.

13. Answer self-check 3.4-5 Compare your answer to the an-

swer key 3.4-5. If you got 100%
correct answer in this self-check,
you can now move to the next infor-
mation sheet. If not, review the in-
formation sheet and go over the
self-check again.

Information Sheet 3.4-1

Preparations for Farrowing

Learning objective: After reading this information, you should be able to

1. identify the signs of approaching farrowing
2. name the activities to perform before the sow will farrow
3. prepare the needed materials before farrowing

Care of the Sow before farrowing:

Watch for signs of approaching parturition or farrowing. A sow is due to

farrow when:

60
 1. It is restless and often bites the walls and stall partitions.
2. It starts building its nest inside the farrowing pen or stall. This hap-
pens when the sow scratches one of its forelegs in the ground as if it is
forming a nest.
3. Enlargement of the udder section.
4. It may refuse to eat especially if it is its first time to farrow.
5. When the teats are tightly drawn and milk starts to come out, it will
farrow within 24 hours.

Preparations before farrowing:

 Pregnant sow should be dewormed1-2 days before farrowing

 Thoroughly disinfect the farrowing pen or stall
 The sows should also be given a thorough cleaning before she
brought inside the pen at least a week before farrowing.
 Prepare the brooding pen for newly farrowed piglets
 Prepare clean rags, beddings of newly born piglets,
 Prepare hot water for hot compress, biologics, syringe, tooth cut-
ter, blade or scissor

Self-Check 3.4-1

Direction: Write True if the statement is correct and False if the statement is
wrong.

1. A sow is due to farrow when the teats are tightly drawn and milk starts to
come out.

2. Sow or gilt may refuse to eat especially if it is its first time to farrow.
3. Pregnant sow should be dewormed1-2 days before farrowing.

4. Preparation of brooding pen for newly farrowed piglets is not necessary.

5. All the needed materials before farrowing must be prepared at your reach.

Answer Key Checklist 3.4-1

1. True
2. True
3. True
4. False
5. True

61
 Information Sheet 3.4-2
Farrowing Pen Disinfection

Learning Objective: After reading this information sheet, you should be able
to discuss farrowing pen disinfection.

Farrowing Pen Disinfection

There is no substitute for sanitation to have a healthy herd. Maintain

cleanliness inside and outside the pig houses. Dirty and wet pig pens are
haven for rapid multiplication of harmful microorganisms. Tall grasses
around the buildings are good breeding places of rodents.
Disinfection of the pig pens and premises should be properly pro-
grammed.

Some recommended procedures for effective disinfection are as follows:

1. Remove all dirt, litter, and manure from the area to be disinfected. Use
hot water with soap or detergent to remove all organic materials. Hand
scrub floors, wall, feeders, waterers, etc.
2. Use disinfectants in proper concentration as recommended by manu-
facturers. Dilute with warm water if possible
3. Apply disinfectants liberally with a spray pump or scrub brush de-
pending on the size of the area. Give special attention to the waterers
and feeders where molds accumulate in corners, cracks, and crevices.
4. Allow disinfectants enough time to act. Remove all residues of disinfec-
tants by liberally rinsing with water before repopulating the pig pens
or quarters. Boiling water is also effective disinfectant
5. Born or dispose all contaminated and unnecessary materials whenever
practicable.
Self-Check 3.4-2
Enumeration
1. Some recommended procedures for effective disinfection
a.

62
 b.
c.
d.
e.

Answer Key 3.4-2

Enumeration

1. Some recommended procedures for effective disinfection

a. Remove all dirt, litter, and manure from the area to be disinfected. Use
hot water with soap or detergent to remove all organic materials. Hand
scrub floors, wall, feeders, waterers, etc.
b. Use disinfectants in proper concentration as recommended by manu-
facturers. Dilute with warm water if possible
c. Apply disinfectants liberally with a spray pump or scrub brush de-
pending on the size of the area. Give special attention to the waterers
and feeders where molds accumulated in corners, cracks, and
crevices.
d. Allow disinfectants enough time to act. Remove all residues of disinfec-
tants by liberally rinsing with water before repopulating the pig pens
or quarters. Boiling water is also effective disinfectant
e. Born or dispose all contaminated and unnecessary materials whenever
practicable.

63
 TASK SHEET 3.4-1

Title : Disinfecting Farrowing Pen

Performance Objective: Given the tools and materials needed, you should be able to
disinfect the farrowing pen.

Supplies : Disinfectant, scrub, soap ,water

Equipment : Pig pens

Steps/Procedure:

1. Remove all dirt, litter, and manure from the area to be disinfected.
Use hot water with soap or detergent to remove all organic materi-
als. Hand scrub floors, wall, feeders, waterers, etc.
2. Use disinfectants in proper concentration as recommended by
manufacturers. Dilute with warm water if possible
3. Apply disinfectants liberally with a spray pump or scrub brush
depending on the size of the area. Give special attention to the wa-
terers and feeders where molds accumulated in corners, cracks,
and crevices.
4. Allow disinfectants enough time to act. Remove all residues of dis-
infectants by liberally rinsing with water before repopulating the
pig pens or quarters. Boiling water is also effective disinfectant
5. Burn or dispose all contaminated and unnecessary materials
whenever practicable.

Assessment Method:

Portfolio Assessment, Demonstration with questioning

Performance Criteria Checklist 3.4-1

Trainee’s Name__________________________ Date ________________

Criteria YES NO
1. Dirt, litter, and manure from the area to be disin-
fected are removed. Hot water with soap or detergent to
remove all organic materials is used. Hand scrubbed
floors, wall, feeders, waterers
2. Used disinfectants in proper concentration as recom-

64
 mended by manufacturers. Diluted with warm water if
possible.
3. Applied disinfectants liberally with a spray pump or
scrub brush depending on the size of the area. Give
special attention to the waterers and feeders where
molds accumulates in corners, cracks, and crevices
4. Allowed disinfectants enough time to act. Removed
all residues of disinfectants by liberally rinsing with
water before repopulating the pig pens or quarters.
Boiling water is also effective disinfectant
[Link] or disposed all contaminated and unneces-
sary materials whenever practicable

Comments/Suggestions:

Trainer: ___________________________ Date: _____________

Information Sheet 3.4-3

Assistance Activities for Farrowing Sows

Learning objectives: After reading this information, you should be able

1. To determine the signs of farrowing
2. Name the preparations to be made before the sow will farrow
3. Identify the things to do during farrowing time
4. Assist sow during farrowing

Signs of Farrowing

 nest making, nudging of hurdles, walls and floorings, biting of hurdles and
guard rails
 sow always in a “sitting dog” position
 distention and enlargement of the udder
 enlargement and swelling of the vulva
 small round size of sow’s manure and frequent urination
 milk letdown
 mucous discharge with meconium
 signs of labor

If milk is present in the teats, the sow is expected to farrow within 24 hours.
However, swine producers are cautioned against false alarm. Occasionally, milk is
present 1 – 2 weeks before the sow actually farrows.

Things to do During Farrowing time

65
  Do not leave the sow during farrowing time. Be ready to assist the sow if
necessary.
 A sow needs a quite environment at farrowing time. Excessive noise can
cause discomfort and delay in farrowing.
 Providing music to the pregnant sow is advisable. It has been observed that
soothing music before and during farrowing decreases the boredom and ex-
citability of sows.
 Once piglets are farrowed, remove the transparent fetal membrane covering
the body with a clean and dry piece of cloth.
 Piglets are born at an interval of 5 – 15 minutes, or in extreme cases, at 30
minutes interval.
 Piglets are born either head first or rear feet first. Seventy percent of the
piglets are born with intact umbilical cords.
 Remove any mucus clogging the nose as soon as possible to avoid suffoca-
tion. If the piglet cannot breathe freely, hold its hind legs with the head
down and swing it gently.
 For seemingly lifeless piglets, examine the base of the umbilical cord. A
piglet can still be saved by applying respiration if a pulsing movement is ob-
served in the cord.
 A good indication that farrowing has terminated is the coming out of the pla-
centa. Remove the placenta from the pen immediately. Do not allow the sow
to eat the placenta because it will develop the habit of cannibalism.
 A good indication that farrowing has terminated is the coming out of the pla-
centa. Remove the placenta from the pen immediately. Do not allow the sow
to eat the placenta because it will develop the habit of cannibalism

Correct Procedure for a Safe Delivery

1. Check your finger nails. If they are long and sharp at the edges, trim your
nails short and smooth.
2. Clean thoroughly the vulva or the lips of the sow’s reproductive organ.
3. Wash your hands and arms very well with soap and water. After washing,
lubricate your hand with petroleum jelly or coconut oil
4. Form a cove with the lubricated hand and arm.
5. Open the lips of the vulva with the other hand and insert the cove-shaped
hand gently into the birth canal. If the animal labors, keep the hand in place
and penetrate deeper when the animals relax. Repeat this step until a piglet
is encountered. Feel and determine the presentation of the fetus, that is,
what part will come out first, head or feet.
6. In case of mal-presentation of the fetus, such that the posterior or the hind
legs are felt first, push the piglets gently to change its position. If the ante-
rior or the head is felt first, grasp the piglet’s head at the base of the head.
7. Pull the piglet gently towards the vulva when the sow exerts pushing effort
to deliver the piglets. Usually, after successfully removing the obstructing
piglet, the remaining piglets will be easily expelled one by one by the sow.

Self-Check 3.4-3

66
Direction: Write true if the statement is correct and False if the statement is wrong

1. Small round size of sow’s manure and frequent urination is an indication that
the sow is nearing to farrow.

2. If milk is present in the teats, the sow is expected to farrow within 24 hours.
3. Full feed the sow on the farrowing date.
4. Sows and piglets survive better when cared for during farrowing.
5. Expulsion of the placenta indicates that farrowing is finished.

Answer Key Checklist 3.4-3

1. True
2. True
3. False
4. True
5. True
TASKSHEET 3.4-3

Title : Assisting Sow During Farrowing

Performance Objective: Given the tools and materials needed, you should
be able to assist the sow during farrowing

Supplies : Clean rags, blade, tincture of iodine, tooth

Clipper or nail cutter, alcohol, soap,
Clean empty sacks for bedding

Equipment : Farrowing pen, Brooder pen

Steps/Procedure:

1. Prepare all the materials needed and bring them at your reach.
[Link] your finger nails. If they are long and sharp at the edges, trim
your nails short and smooth.
[Link] piglets are farrowed, remove the transparent fetal membrane
covering the body with a clean and dry piece of cloth.
4. Remove any mucus clogging the nose as soon as possible to avoid suf-
focation.
5. Rub the sides of new born pigs to stimulate vital organs and activate
breathing
[Link] the newly farrowed piglet inside the brooder pen.
6. Do the same procedure 2,3 &4 as the piglet comes out.
677. Bring back the piglets to the sow to suck colostrum.

Assessment Method:

Portfolio Assessment, Demonstration with questioning

 Performance Criteria Checklist 3.4-3
Trainee’s Name__________________________ Date ________________

Criteria YES NO
1. Prepared all the materials needed and bring them at
your reach.
2. Check your finger nails. If they are long and sharp at
the edges, trimmed nails short and smooth.
3. Once piglets are farrowed, removed the transparent
fetal membrane covering the body with a clean and
dry piece of cloth.
4. Removed any mucus clogging the nose as soon as
possible to avoid suffocation
5. Rubbed the sides of new born pigs to stimulate vital
organs and activate breathing
6. Placed the newly farrowed piglet inside the brooder
pen.
7. Repeat the same procedure 2,3 &4 as the piglet
comes out.
8. Brought back the piglets to the sow to suck
colostrums

Comments/Suggestions:

Trainer: ___________________________ Date: __________________

Information Sheet 3.4-4

Care of Newly-Farrowed Piglets

Learning objectives:
After reading this information, you should be able
to:
Identify the management practices for a newly-born pig.

Care of newly-born/farrowed piglets

1. Cut the navel cord about 1.3 to 2.5 cm from the base. Secure the navel cord
tightly with forceps. After a few seconds, remove the forceps and cut the
navel cord with a clean, sterile blade. Paint the stub with tincture of iodine.
68
 In the absence of forceps, tie the navel cord with a sterile thread and cut it
below the knot. Doing these two methods will prevent bleeding.
2. Piglets are born with four pairs of sharp teeth called needle teeth, two on
each side of the jaw. These needle teeth should be removed or cut with a
nipper or nail cutter immediately after birth.
3. Be sure that the newly born pigs receive colostrum which is the first milk of
the sow.
4. Keep the piglets comfortable by providing them with brooders. This will pre-
vent them from being crushed by their mother when not nursing.
5. Administer the piglets with .5 to 1 ml of iron dextran intramuscularly three
days after birth to prevent them from anemia.
6. Introduce creep feeding as early as 5 to 8 days after birth if the piglets are
well managed
7. Ear notching – this is done with the use of a cutter or earnotcher as early as
one day to one week after farrowing when the tissues of the ear of piglets are
still soft. Ear notching is the most common method of marking the animal.
8. Castrate all male piglets. It is best done at about two weeks of age.

Self-Check 3.4-4

Direction: Write True if the statement is correct and False if the statement is
wrong.

1. Right after birth, cut the piglets navel cord 5-6cm from the body.
2. Clip the piglet’s eight sharp needle teeth to prevent injuries to the sow’s udder.
3. Administer iron dextran as soon as the piglet comes out.
4. Let the bigger piglets suckle first than the smaller ones.
5. Creep feed can be made available at small amount on the 5th day.

Answer Key Checklist 3.4-4

1. True
2. True
3. False
4. False
5. True

69
 TASK SHEET 3.4-4A

Title: CUTTING THE UMBILICAL CORD

Performance Objective: Given the needed supplies and materials,

you should be able to cut the umbilical chord cor-
rectly. Per-
for-
Supplies : Sterile thread, blade, tincture of iodine

Equipment : Farrowing crate, brooder pen

Steps/Procedure:

1. Tie the cord about 2 inches from the base with a

sterile thread to make sure no great danger of
hemorrhaging or bleeding through the umbilical
arteries occurs
2. Cut the cord with a blade below the knot.
3. Paint the stump of the umbilical cord with strong
solution of tincture of iodine to prevent infection or
navel ill.

Assessment Method:

Portfolio Assessment, Performance Criteria Checklist

mance Criteria Checklist
3.4-4A

Trainee’s Name: ___________________________________ Date: ___________________

CRITERIA Yes No
1. Tied the cord about 2 inches from the base with a sterile
thread
2. Cut the cord with a blade below the knot.
3. Painted the stub of the umbilical cord with strong solution
of tincture of iodine.

70
Trainee’s Name: _______________________________Date:__________________

TASK SHEET 3.4-4B

Title: CUTTING THE NEEDLE TEETH

Performance Objective: Given the needed supplies and materials,

you should be able to cut the needle teeth.

Supplies : side cutting nipper or nail cutter

Equipment : Farrowing crate, brooder pen

Steps/Procedure:

1. Hold the pig lightly with one hand with the three
fingers supporting the jowl and thumb pressing
against the back of the neck.
2. Insert the forefinger to one side of the mouth just
behind the needle teeth reaching for the tip of the
tongue.
3. With a side-cutting nipper or ordinary nail cutter
cut close to the gum level smoothly without
injuring the gum.

Assessment Method:

Portfolio Assessment, Performance Criteria Checklist

Performance Criteria Checklist

3.4-4B

Trainee’s Name: ___________________________________ Date: ___________________

CRITERIA Yes No
Hold the pig lightly with one hand with the three fingers
supporting the jowl and thumb pressing against the back of
71
 the neck
Inserted the forefinger to one side of the mouth just behind
the needle teeth reaching for the tip of the tongue
With a side cutting nipper or ordinary nail cutter cut the
teeth close to the gum smoothly without causing injury to the
gum and tongue.

Trainee’s Name: ___________________________________ Date: ___________________

72
 TASK SHEET 3.4-4C

Title: CASTRATING THE MALE PIGLETS

Performance Objective: Given the needed supplies and materials,

you should be able to castrate male piglets using
the two slit method.

Supplies : antiseptic, blade or scalpel, tincture of iodine,

Cotton, soap, pine tar, water, forcep, male
piglets

Equipment : castration rack or table

Steps/Procedure:

1. Gather all the materials needed for

operation.

2. Sterilize the utensils and wash your

hand with soap to prevent infection of
wound

3. Hold the piglet with its back on a

castration rack.

4. Wash the pig’s scrotum and tail with

Soap and water to remove dirt and
Disinfect with tincture of iodine

73
 Performance Criteria Checklist3.4-4C

Trainee’s Name: ___________________________________ Date: _______________

CRITERIA Yes No
1. Gathered all the materials needed for the operation.
2. Sterilized the utensils and washed his/her hands
with soap and water to prevent infection of
wound.
3. Hold the piglet with its back on a castration rack.
4. Washed the pig’s scrotum and tail with soap and
water to remove dirt and disinfect with tincture of
iodine.
5. Following the two-slit method, made the incision in
the scrotum directly before each testicle.
6. Incised the tunica vaginalis then press the testes
with your thumb and forefinger.

7. Pulled the testes lightly to draw the spermatic

Cord and crush with a pair of forceps.

8. Cut the spermatic cord and painted the stub with

tincture of iodine.
9. Applied negasunt or sulfanilamide on the wound
and inside the scrotal sac Smear pine tar on the sides
of incision to prevent flies.
10. Put the piglet back inside the pen.

Trainer’s Name: _______________________________ Date:_________________

Information Sheet 3.4-5

Nutritional Requirements (sow feeding scheme)

Learning Objectives: After reading this information, you should be able to:
1. identify the factors to consider in feeding sows/gilt

Nutritional Requirements/Feeding Scheme of Piglets to Market Age

In swine feeding, one must consider the nutrient and water requirements of
the different classes of swine. Nutrient requirements depend on several factors
such as:
1. Body size. As a general rule, smaller animals require less amount of feeds
than bigger animals.
74
 2. Stage of Growth. Different classes of swine require different amounts of nu-
trients. Young animals require higher crude protein content than older ani-
mals.
3. Stress. The feed intake of the animal is decreased during a period of stress.
To compensate for the small amount o feed intake, the animal should be
given a particular feed with a higher protein content.
4. Temperature and Humidity. During hot days, animals eat less amount of
feeds. To maintain their normal growth and development, the animals
should be given a particular feed higher in protein content.
5. Level of certain nutrients in the ration. The energy content in the ration
regulates the feed intake of the animal. Other nutrients such as protein may
not meet the animal’s requirements. The protein-energy ratio must always
be in correct ratio.

Feeding Different Classes of Animals

1. Feeding dry sows. Flush or increase the feed allowance of the sow about
four days after weaning. This can be done by providing high energy rations.
Doing this will prepare the animal for the next breeding season. A week after
breeding, stop flushing. Limit the energy feeds to keep the sow trim during
the gestation period. This will prevent the sow from becoming too fat which
will result to fewer and smaller piglets.
2. Feeding pregnant sows. Give the sow 14 % crude protein ration up to the
eleventh week of pregnancy. Give the animal two kg of feeds daily depending
on its size and weight. Increase the feed allowance during the last five weeks
of pregnancy. Give the sow plenty of green feeds like camote vines and
kangkong 2 to 3 days before farrowing. Green feeds will prevent constipation
during farrowing. You may also use one-third rice bran and two-thirds ges-
tation ration.
3. Feeding lactating sow. Feed lactating sows 5 kg of brood sow ration de-
pending on its body size. Provide plenty of clean drinking water to improve
milk secretion and to prevent constipation.
4. Feeding baby pigs. Creep feeding may start as early as 5 to 8 days after
birth if the piglets are well managed. They should be able to eat sufficient
amounts of concentrate feeds so that they can be weaned earlier. From the
pre-starter ration, shift the feed to the starter ration after weaning. Shifting
must be done gradually to avoid rejection of feeds by the piglets. This can be
done by mixing the old feed with new feed little by little until the piglets
learn to eat without noticing the difference.
5. Feeding growing-finishing pigs. When the pigs reach 30 kg, change the ra-
tion to grower ration following the same procedure of shifting. Feed the pigs
punctually 2 to 3 times a day. As their weights increases, their feed al-
lowance must also increase. If possible at this stage, feed them an average of
75
 2.5 kg of feeds daily. At about 3 to 4 months, shift the grower ration to a fat-
tener ration. This feed is given until the pigs reached market weight which is
90 kg or more. Provide plenty of green feeds between meal times.
6. Feeding breeding pigs. Hand-feed gilts and boars 2 kg of feed with 14 per-
cent of protein per head daily. Increase the feed allowance 2 to 3 weeks be-
fore breeding to improve their breeding efficiency. During breeding season,
feed the boars after service not before service. Doing this will improve the ef-
ficiency of the boar.

Self-Check 3.4-5

Direction: Write True if the statement is correct and False if the statement is
wrong.

1. Smaller animals require more amount of feeds than bigger animals.

2. Young animals require higher crude protein content than older animals.
3. The feed intake of the animal is decreased during a period of stress.
4. During hot days, animals eat more amount of feeds.
5. Flush or increase the feed allowance of the sow about four days after wean-
ing.
6. Prevent the sow from becoming too fat which will result to fewer and smaller
piglets.
7. Give the sow plenty of green feeds 2 to 3 days before farrowing to
to prevent constipation during farrowing.
8. From the pre-starter ration, shift the feed to the grower ration after
Weaning.
9. At about 3 to 4 months, shift the grower ration to a fattener ration.
10. During breeding season, feed the boars before service not after service. Do-
ing this will improve the efficiency of the boar.

Answer Key Checklist 3.4-5

1. False
2. True
3. True
4. False
5. True
6. True
7. True
8. False
9. True
10. False

76
 Information Sheet 3.4-6
Common Farrowing Problems

Learning Objective: After reading this information, you should be able

to:
1. Identify the common causes of difficult birth
2. Identify common farrowing problems and their
management.

The following are the common causes of difficult birth:

1. Lack of uterine inertia – this is due to lack of hormones necessary

for parturition. Run your fingers lightly along the whole length of the
mammary area to stimulate the secretion of oxytocin in the sow’s system.
Oxytocin induces the uterus to contract, thereby hastening the birth of
the piglets.
2. Fetal mal-presentation – the normal presentation of piglets is either
the head first or hind legs first.
3. Obstruction in the birth canal – constipation causes the enlarge-
ment of the large intestines which can obstruct the birth canal.
4. Deviation of the uterus – sometimes, the normal shape or
form of the uterus may be changed into an S-shaped bend
causing difficulty in labor.
5. Hysteria – it is observed among young sows due to excitement in pain.
6. Fetal oversize – it is observed when the number of piglets is small.
The individual piglets in the litter tend to be too large. This is also a re-
sult of upgrading specially when a small native sow is mated with a large
boar.
Indications of difficult birth:
1. Gestation goes beyond normal limits.
2. The sow emits a whitish, foul vaginal discharge a few days be-
fore farrowing.
3. There is straining of the sow but piglets are not farrowed. This
may be due to obstruction of the birth canal, malpresentation of
piglets, or deviation of the uterus.
4. The sows stops laboring.
5. Severe tiredness as a result of prolonged laboring.

Other common farrowing problems and how they are managed:

Dystocia- sow/gilt has difficulty in farrowing, administer oxytocin
Agalactiae- Hot water compress on mammary gland

77
 Mastitis- administer antibiotic injection
Metritis- administer antibiotic injection

Self-Check 3.4-6

Direction: Match column A with Column B. Write the letter of your an-
swer on the space provided before each number.

Column A Column B

1. No milk letdown A. Oxytocin

2. Induces uterus to contract B. Mastitis
3. Difficult delivery C. Dystocia
4. Inflammation of the mammary gland D. Agalactiae
5. Inflammation of the uterus E. Metriti

Answer Key 3.4-6

1.B
2.A
3.C
4.D
5.E

LEARNING OUTCOME # 5. CARE AND RAISE PIGLETSTO MAR-

KET AGE

CONTENTS:
1. Nutritional requirements/ Feeding Scheme of Piglets to Market
Age
2. Caring piglets to market age
3. Herd Health Management
4. Regular checkup and repair of tools and equipment
5. Marketing fattened hogs
ASSESSMENT CRITERIA:
1. Provided artificial heat at the brooding pen
2. Injected iron preparations/anti-scours to piglets
3. Weaned piglets
4. Castrated piglets using single and double-slit method
5. Introduced pre-starter rations to 2-3 weeks piglets
6. Implemented different feeding program based on physiological
stages
7. Marketed hogs at approximately 75-85 kg/head
8. Culled undesirable gilts and junior boars.
78
 CONDITIONS:
The student/trainees must be provided with the following:

 Training resources
o References (books)
o Audio/video materials
o Modules/Manuals
o Tools
o Materials/consumables
 Training facilities/area
o Work stations
o Equipment/machines
o Furniture/fixtures

METHODOLOGIES:
 Group discussion
 Demonstration
 Self-pace instruction

ASSESSMENT METHODS:

 Written test
 Demonstration /questioning

LEARNING EXPERIENCES

LEARNING OUTCOME NO. 5 CARE AND RAISE PIGLETS TOMAR-

KET AGE
Learning Activities Special Instructions
1. Read Information Sheet 3.5-1 If you have some problem on the con-
“Nutritional requirements/Feeding tent of the information sheet don’t
scheme of piglets to market age” hesitate to approach your facilitator.

If you feel that you are now knowl-

edgeable on the content of the infor-
mation sheet 3.5-1, you can now an-
swer self-check provided in the mod-
ule.
2. Answer self-check 3.5-1 Compare your answer to the answer
key 3.5-1. If you got 100% correct an-
swer in this self-check, you can now
move to the next information sheet. If
not, review the information sheet and
go over the self-check again.
3. Perform task Sheet 3.5-1 Compare your work to the checklist

79
 “Implement feeding program” 3.5-1. If you got 100% correct answer
in this task, you can now move to the
next information sheet. If not review
the information sheet and go over the
task again.
4. Read Information Sheet 3.5-2 If you have some problem on the con-
“Caring piglets to market age” tent of the information sheet don’t
hesitate to approach your facilitator.

If you feel that you are now knowl-

edgeable on the content of the infor-
mation sheet 3.5-2, you can now an-
swer self-check provided in the mod-
ule.
5. Answer self-check 3.5-2 Compare your answer to the answer
key 3.5-2. If you got 100% correct an-
swer in this self-check, you can now
move to the next information sheet. If
not, review the information sheet and
go over the self-check again.
6. Read Information Sheet 3.5-3 If you have some problem on the con-
“Herd health management” tent of the information sheet don’t
hesitate to approach your facilitator.

If you feel that you are now knowl-

edgeable on the content of the infor-
mation sheet 3.5-3, you can now an-
swer self-check provided in the mod-
ule.
7. Answer self-check 3.5-3 Compare your answer to the answer
key 3.5-3. If you got 100% correct an-
swer in this self-check, you can now
move to the next information sheet. If
not, review the information sheet and
go over the self-check again.
8. Read Information Sheet 3.5-4 If you have some problem on the con-
“Regular check-up and repair of tent of the information sheet don’t
tools and equipment hesitate to approach your facilitator.
If you feel that you are now knowl-
edgeable on the content of the infor-
mation sheet 3.5-4, you can now an-
swer self-check provided in the mod-
ule.
9. Perform task sheet 3.5-4 Compare your work to the checklist
Repairing tools and equipment” 3.5-4. If you got 100% correct answer
in this task, you can now move to the
next information sheet. If not review
the information sheet and go over the
80
 task again.
10. Read Information Sheet 3.5.5 If you have some problem on the con-
“Marketing fattening hogs” tent of the information sheet don’t
hesitate to approach your facilitator.

If you feel that you are now knowl-

edgeable on the content of the infor-
mation sheet 3.5-5, you can now an-
swer self-check provided in the mod-
ule.
11. Answer self-check 3.5-5 Compare your answer to the answer
key 3.5.5. If you got 100% correct an-
swer in this self-check, you can now
move to the next information sheet. If
not, review the information sheet and
go over the self-check again.

Information Sheet 3.5-1

Nutritional requirements/feeding scheme of piglets to market age

Learning objective:
After reading this information, you should be able to determine the recom-
mended feeding scheme for weanlings and fatteners

Feeding Scheme for Piglets to Weanlings

Age (Weeks) Grams Feed/piglet/ Feed type

day
2 50-100 Pre-starter
3 125 Pre-starter
4 250 Pre-starter
5 350 Pre-starter
6 400 Pre-starter
7 500 Starter
8 600 Starter
9 700 Starter
10 800 Starter

Feeding Scheme for Fatteners

81
 Fattening Body Weight Kg feed/hog/ Type of feed
Weeks day

1 23 1.0 Starter

2 26 1.1 Starter

3 29 1.2 Starter

4 33 1.4 Starter/Grower

5 37 1.5 Grower

6 41 1.6 Grower

7 45 1.8 Grower

8 50 2.0 Grower

9 55 2.1 Grower

10 60 2.2 Grower

11 65 2.3 Finisher

12 70 2.4 Finisher

13 75 2.5 Finisher

14 82 2.6 Finisher

15 85 2.7 Finisher

16 90 2.8 Finisher

Self-Check 3.5-1

Instruction: Complete the following table.

A. Feeding Scheme for Piglets to Weanlings

Age (Weeks) Grams Feed/piglet/ Feed type

day
2 50-100
3 125
4 250
5 350
82
 6 400
7 500
8 600
9 700
10 800

B. Feeding Scheme for Fatteners

Fattening Body Weight Kg feed/hog/ Type of feed
Weeks day

1 23 1.0

2 26 1.1

3 29 1.2

4 33 1.4

5 37 1.5

6 41 1.6

7 45 1.8

8 50 2.0

9 55 2.1

10 60 2.2

11 65 2.3

12 70 2.4

13 75 2.5

14 82 2.6

15 85 2.7

16 90 2.8

Answer Key 3.5-1

A. Feeding Scheme for Piglets to Weanlings

83
 Age (Weeks) Grams Feed/piglet/ Feed type
day
2 50-100 Pre-starter
3 125 Pre-starter
4 250 Pre-starter
5 350 Pre-starter
6 400 Pre-starter
7 500 Starter
8 600 Starter
9 700 Starter
10 800 Starter
B. Feeding Scheme for Fatteners

Fattening Body Weight Kg feed/hog/ Type of feed

Weeks day

1 23 1.0 Starter

2 26 1.1 Starter

3 29 1.2 Starter

4 33 1.4 Starter/Grower

5 37 1.5 Grower

6 41 1.6 Grower

7 45 1.8 Grower

8 50 2.0 Grower

9 55 2.1 Grower

10 60 2.2 Grower

11 65 2.3 Finisher

12 70 2.4 Finisher

13 75 2.5 Finisher

14 82 2.6 Finisher

15 85 2.7 Finisher

84
 16 TASK
90 SHEET 3.5-1
2.8 Finisher

Title: IMPLEMENTING FEEDING PROGRAM Per-

for-
Performance Objective: Given the needed supplies and materials,
you should be able to feed given animals

Supplies: different types of feeds, weighing scale,

Feed scoop, calculator

Equipment: pig pens with different classes of swine, feed

Cart

Steps/Procedure:

1. Determine the number of piglets to feed with

different types of feeds
2. Compute the feed requirement using the guide
3. Proceed to the store room and locate needed feeds
4. Weigh the computed feed requirement
5. Using the feed cart bring the feed to the given
animal to feed
6. Pour the feed in the floor along the wall using dry
feeding.
7. If automatic waterer is not use fill the waterer with
clean and fresh water.
8. Repeat procedure 6 and 7 to another given animal

Assessment Method:

Portfolio Assessment, Demonstration, Performance Criteria Checklist

mance Criteria Checklist3.5-1

Trainee’s Name: __________________________________Date: ______________

CRITERIA Yes No
1. Determined the number of piglets to feed with
different types of feeds.
2. Computed the feed requirement using the guide
3. Proceeded to the store room and locate needed feeds
4. Weighed the computed feed requirement
85
 5. Using the feed cart brought the feed to the given
animal to feed
6. Poured the feed in the floor along the wall using dry
Feeding
7. If automatic waterer is not use filled the waterer with
clean and fresh water
8. Repeat procedure 6 and 7 to another given animal

Trainee’s Name: ___________________________________ Date: ______________

Information Sheet 3.5-2

Caring Piglets to Market Age

Learning objectives: After reading this information, you should be able to:
1. Identify the management practices involve in raising
Piglet to market age.

The management practices given to the weanling pigs greatly depend on

their ages and vigor at weaning, and the weaning facilities. It is suggested that
the newly weaned pigs be left in the farrowing or nursery pen for 2-3 days after
which they are transferred to the weanling pens to minimize the weaning stress
on the pigs.

Management Practices given to weanling pigs:

1. Classification- At weaning time, the pigs are classified according

to their sizes and weights. In doing this they are given equal chances to get to
the feeding and watering trough and sleeping areas.
2. Feeding- Give them the same feeds they have been used to while they are
still sucklings. It is not good to change the ration at weaning time to minimize
post weaning scours.
3. Deworming- The weanlings should be given a dewormer a few days after
weaning. Deworming may be repeated after 30 days depending on the severity
of worm infestation, deworming program and dewormer being used.
4. Vaccination- Vaccination of the piglets against hog cholera is also done to
animals after they have been dewormed. The piglets are immunized only once
in their lifetime until they are sold as slaughter animals.
5. Sanitation- Weanlings should always be provided with plenty of clean
drinking water, the pen should be cleaned daily and the pigs may be give bath
every time cleaning is being done. Maintain the pen in sanitary condition to
minimize scouring.
6. Castration- In big commercial piggeries under the best management, there
are few pigs un castrated in the weanling pens. These pigs should be castrated
as soon as possible.

86
 7. Disease Prevention-Flat deck appears to be the best solution to
minimize and totally avoid diseases. Stress is also avoided and the inside of
respiratory diseases.

Different stress factors that must be minimized during the management

of growing pigs:

 Overcrowding- overcrowded animals are more susceptible to diseases

 Transferring of pigs- This is another form of stress. Transferring of
pigs from one pen to another is generally not recommended.
 Temperature- Pigs in areas with cooler prevailing temperatures per-
form better than those raised in hot and humid environmental condi-
tions.
 Overexposure- Growing-finishing pigs suffer more during summer
months or when the temperature inside the building is high. To mini-
mize this incidence, consider the construction of the hog house,
 Feeds and feeding- Underfed animals are subjected to continuous
stress. Take note of the average daily feed intake and expected average
daily gain in weight or the average weight of the animals for a given
age. On the other hand, overfeeding causes considerable amount of
stress and discomfort to the animals.

Self-Check 3.5-2

Direction: Write True if the statement is correct and False if the statement is
wrong.

1. Pigs of different sizes in the group often result to many slow growers.
2. Shifting pig ration should be determined by the health and vigor of the animal
and weather condition.
3. Deworming is not necessary if the pigs are voracious eaters.
4. Vaccination should be administered only once in their lifetime.
5. Clean and dry pens minimize scouring of piglets.
6. Morbidity and mortality of the weanling pigs are minimized in flat decks
7. Overcrowded animals are more resistant to diseases.
8. Pigs in areas with cooler prevailing temperatures perform better than those
raised in hot and humid environmental conditions.
9. Transferring of pigs from one pen to another is generally recommended.
10. Overfeeding causes considerable amount of stress and discomfort to the ani-
mals.

Answer Key Checklist 3.5-2

1. True
2. True
3. False
4. True
5. True
87
 6. True
7. False
8. True
9. False
[Link]

Information Sheet 3.5-3

Herd Health Management

Learning Objectives: After reading this information, you should be able to

identify the preventive measures on the occurrence of diseases.

PREVENTIVE MEASURES ON THE OCCURRENCE OF DISEASES

1. Sanitation. Practice cleanliness in the swine operations at all times. Clean

the runs, pens, alleys, and other equipment regularly. Clean and disinfect
equipment after each use.
2. Isolation of sick animals. Separate sick animals immediately in a pen es-
pecially for them and treat them promptly to prevent the spread of disease
among the herd.
3. Disposal of dead animals. Dead hogs should be burned or buried deeply to
prevent dogs and other animals from digging the carcass for food.
4. Immunization. Vaccinate animals promptly against diseases that are pre-
vailing in the locality.
5. Good nutrition. Feed animals properly with the correct kind and amount of
feeds. Give silage and clean water between feedings.
6. Adoption of deworming program. Deworm animals periodically. Follow the
recommended deworming procedures.
7. Quarantining. All newly acquired animals should be quarantined for at
least thirty days before letting them join the other animals inside the pen.

Guidelines in preventing infectious diseases are as follows:

 Purchase and raise only healthy and vigorous pigs

 Provide pigs with balanced ration and fresh, clean, and cool water.
 Provide comfortable housing, avoid overcrowding
 Properly dispose dead pig by burying. Do not open dead animal in the
farm unless supervised by a veterinarian.
 Avoid giving kitchen/restaurant refuse to pigs. This is the common
cause of disease outbreaks in the farm.
 Purchase stock only from reputable piggeries
 Maintain production and health records.
 Control people movement
 Control other animals like stray dogs to enter the hog house
 Brooms should be cleaned and disinfected too
 Proper waste disposal of hog manure
88
  Handling of medicine- proper storing of specific medicines, like storing
in refrigerator after opening, store in cool places, avoid direct exposure
to sunlight
 Footbath and wheel bath must be provided, cleaned and maintained
and regularly replenished with disinfectant.
 Animal health program must be properly implemented
 All animals inside the piggery must be grouped according to size, class
and purpose.

Self-Check 3.5-3

Direction: Match column A with column B and write the letter of your answer
in a separate sheet.

Column A Column B

1. Clean and disinfect A. Disinfectant

2. Vaccination of animals B. Dewormer
3. Creoline Solution C. Sanitation
4. Ivermectin D. Quarantining
5. 30 days before joining the stock E. Immunization
6. Control spread of disease F. Overcrowding
7. Poor growth and infertility G. Burning or burying
8. Proper waste disposal H. Foot bath
9. Stored in refrigerator I. Composting
10. Dead animals J. Live vaccines

Answer Key Checklist 3.5-3

1. C
2. E
3. A
4. B
5. D
6. H
7. F
8. I
9. J
10. G

Information Sheet 3.5-4

Regular Check-up and Repair of Tools and Equipment

Learning Objectives: After reading this information, you should be able to:
1. identify maintenance activities of farm facilities based on standard manual;
2. clean hand tools, implements and equipment;
89
 3. repair defective tools, implements and equipment; and
4. develop the value of cleanliness and orderliness.

Maintaining Farm Facility

The most common facility we have is the piggery. It must be thoroughly

cleaned, sanitized and disinfected. As an animal raiser you are required to help in
the general cleaning to maintain safe, sanitary, and orderly work environment.
General housekeeping requirements for users are:

 Clean tools and materials after use

 Wash and/or sweep floors of piggery morning and afternoon
 Empty trash and compost cans regularly
 Sanitize and disinfect work areas as the need arises
 Empty bottles or containers of chemicals and other unusable materials
should be disposed properly
 Clean and disinfect dust pans and brooms

For productive, cost-efficient and effective farm facilities, here are activities
you can immediately implement:

 Schedule a regular clean up at least twice a year. This is also the time to
undertake a general inspection on pig pens, roof and equipment. The
activities include removing all cobwebs, thorough scrubbing of the walls,
and floor, and cleaning of machines. Segregate unserviceable tools,
implements and equipment that are beyond repair from those that can be
repaired.
 Schedule clean-up activities twice a month, including lighting fixtures,
scrubbing of pig pens and aisle, cleaning and oiling of metal parts of farm
tools, and placing lubricants to the moving parts of machines. Repair
defective tools, implements and equipment as soon as possible.
 For regular clean-up chores, give workers about five minutes daily to
tidy the work station, including the tools, farm implements, machine and
equipment they use before they go home. This motivates the next workers (if
they you operate in shifts) to start work immediately. Besides, this is a
subtle way of developing in them the housekeeping routine.
 Cultivate the habit of collecting waste even before it touches the floor.
Provide a sack or bag in one or two corners of the workplace where you can
throw your garbage. At the end of the day, your workers can just put their
wastes in the designated places for disposal at the scheduled day and time.

Using the appropriate and in good condition tools will make the work eas-
ier, faster, less prone to accidents and minimize their wear and tear.
Proper care and safekeeping of tools, implements and equipment in accor-
dance with the standard practices shall be done to ensure longer usability of facili-
ties.

90
 For proper care and maintenance of farm hand tools and equipment,
the following guidelines should be observed:

1. Hand tools must always be kept dry in a tool rack when they are not being
used.
2. Tools should be washed or cleaned before keeping them in the tool rack.
3. The iron parts of tools should be oiled, greased or painted with coal tar when
they are to be stored for a long time.
4. Defective tools should be repaired immediately. Those tools, implements,
and equipment which are beyond repair should be disposed properly.
5. Cutting and digging tools (bolos, scythe, hoes and axes) should be frequently
sharpened

Self-Check 3.5-4
A. Activities you can immediately implement for productive, cost-efficient and
effective farm facilities

Schedule Activities

Schedule a regular clean up at least

twice a year.

Schedule a regular clean up at least

twice a year.

Schedule clean-up activities twice a

month

For regular clean-up chores, give

workers about five minutes daily to
tidy the work station

Cultivate the habit of collecting waste

even before it touches the floor.

B. For proper care and maintenance of farm hand tools and equipment, the follow-
ing guidelines should be observed:

1.

2.

3.

4.

91
5.

Answer Key 3.5-4

A. Activities you can immediately implement for productive, cost-efficient and ef-
fective farm facilities

Schedule Activities
This is also the time to undertake a
Schedule a regular clean up at least general inspection on pig pens, roof
twice a year. and equipment. The activities include
removing all cobwebs, thorough
scrubbing of the walls, and floor, and
cleaning of machines. Segregate un-
serviceable tools, implements and
equipment that are beyond repair from
those that can be repaired.
Schedule clean-up activities twice a Including lighting fixtures, scrubbing
month of pig pens and aisle, cleaning and oil-
ing of metal parts of farm tools, and
placing lubricants to the moving parts
of machines. Repair defective tools,
implements and equipment as soon as
possible.
For regular clean-up chores, give Including the tools, farm implements,
workers about five minutes daily to machine and equipment they use
tidy the work station before they go home. This motivates
the next workers (if they you operate
in shifts) to start work immediately.
Besides, this is a subtle way of
developing in them the housekeeping
routine.
Cultivate the habit of collecting waste Provide a sack or bag in one or two
even before it touches the floor. corners of the workplace where you
can throw your garbage. At the end of
the day, your workers can just put
their wastes in the designated places
for disposal at the scheduled day and
time.

B. For proper care and maintenance of farm hand tools and equipment, the follow-
ing guidelines should be observed:

6. Hand tools must always be kept dry in a tool rack when they are not being
used.

92
 7. Tools should be washed or cleaned before keeping them in the tool rack.

8. The iron parts of tools should be oiled, greased or painted with coal tar when
they are to be stored for a long time.

9. Defective tools should be repaired immediately. Those tools, implements,

and equipment which are beyond repair should be disposed properly.

10. Cutting and digging tools (bolos, scythe, hoes and axes) should be
frequently sharpened.

93
94

TASK SHEET 3.5-4

Title: Repairing of Tools and Equipment

Performance Objective: Given the needed tools and materials, you

should be able to repair damage tools and equip-
ment.

Supplies: Bolo, shovel, rake, dust pan, hose brooder box, ham
Hammer, plier, lubricant , tie wire

Equipment: pig pens, feed cart, wheel barrow, farrowing stall,

Gestating stalls, castration rack

Steps/Procedure:
1. Have an ocular inspection on the different tools and materials. fre-
quently used in the piggery.
2. Determine the tools and equipment that need repair.
3. Prepare needed supplies and materials for the repair.
4. Repair damaged tools and equipment.
5. Lubricate or grease the repaired tools and equipment.
6. Bring back the repaired tools and equipment in their proper tool rack
7. Practice 5s before leaving the workplace.

Assessment Method:

Portfolio Assessment, Demonstration, Performance Criteria Checklist

Performance Criteria Checklist3.5-1

Trainee’s Name: ___________________________________ Date: _______________

CRITERIA Yes No
1. Had an ocular inspection on the different tools and
equipment frequently used in the piggery.
 2. Determined the tools and equipment that need repair
3. Prepared needed supplies and materials for the repair.
4. Repaid damaged tools and equipment
5. Lubricated or greased the repaired tools and equipment
6. Brought back the repaired tools and equipment in their
proper tool rack
7. Practiced 5s before leaving the workplace.

Trainee’s Name: ___________________________________ Date: ______________

Information Sheet 3.5-5

Marketing Hogs

The final step to a successful swine business enterprise is to have a good

market. Reliable and up-to-date knowledge of current prices and the supply
and demand for pork are important in marketing hogs. Some guidelines on
marketing hogs include the following:

1. Produce good quality market hogs by practicing approved swine manage-

ment techniques.
2. Sell fattening pigs as soon as they weigh 85-90kg.
3. Castrate culled boars and provide thirty-days allowance for the wound to
heal before selling them.
4. Culled sows should be allowed to recover from pregnancy or nursing be-
fore marketing them.
5. Follow the proper the procedure in transporting hogs to avoid death or
loss of weight while they are being transported.

Below are some guidelines to follow when transporting hogs

a. Group hogs according to size.

b. Provide facilities for easy and proper loading and unloading.
c. Place sand or sawdust mixed with rice straw on the floor of the truck.
d. Avoid overfeeding hogs before transport.
e. Advise the driver to slow down on sharp curve causing swinging and
piling up of pigs on one side.
f. Remove protruding nails and other objects that may harm the pigs.
g. Do not overload or under load the truck.
h. Do not kick the hogs to drive them up and down the truck.
i. Do not excite or exhaust hogs.
 6. Avoid over dealing with middlemen.
7. Sell animals based on weight and never on a per head basis.
8. Program the production and marketing of hogs to ensure adequate
supply of pork in the market.
9. Organize a cooperative market system.

Self-Check 3.5-5

Direction: Write True if the statement is correct and False if it is wrong.

1. Reliable and up-to-date knowledge of current prices and the supply and
demand for pork are important in marketing hogs.
2. Sell fattening pigs as soon as they weigh 50-60 kg live weight.
3. Culled sows should be allowed to recover from pregnancy or nursing be-
fore marketing them.
4. Follow the proper procedure in transporting hogs to avoid death or loss of
weight.
5. Overfeed hogs before transport.
6. Do not overload or under load the truck.
7. Transport hogs during noon time
8. Deal with middleman to market your hogs easily.
9. Sell animals based on weight and never on a per head basis
10. Program the production and marketing of hogs to ensure adequate
supply of pork in the market.

Answer Key Checklist 3.5-5

1. True
2. False
3. True
4. True
5. False
6. True
7. False
8. False
9. True
10. True
LEARNING OUTCOME # 6 MAINTAIN HERD HEALTH PROGRAM

CONTENTS:

1. Signs of Unhealthy Pigs

2. Medication Program (complying BAI, NMIC, PAHC, DA and DENR stan-
dards)
3. Regulatory controls and policies on handling, use and disposal of biolog-
ics, veterinary drugs and other supplies
4. Program disposal of wastes (placenta and dead fetuses and others)
5. Safety in handling biologics and veterinary drugs

ASSESSMENT CRITERIA:

1. Monitored changes in animal behavior

2. Implemented vaccination programs based on industry standards, exist-
ing municipal laws and as per required by BAI
3. Performed preventive medication programs based on existing conditions
in and out of the farm and industry requirements
4. Implemented periodic review of medication programs.

CONDITIONS:
The student/trainees must be provided with the following:
 Training resources
o Audio/video materials
o Tools, materials and consumables
 Training facilities/area
o Work stations

METHODOLOGIES:
 Group discussion
 Demonstration
 Self-pace instruction
ASSESSMENT METHODS:

 Written test
 Demonstration /questioning
 LEARNING EXPERIENCES

LEARNING OUTCOME NO. 6 Maintain Herd Health Program

Learning Activities Special Instructions
1. Read Information Sheet 3.6 -1 If you have some problem on the content of the
“Signs of Unhealthy Pigs information sheet don’t hesitate to ap-
proach your facilitator.

If you feel that you are now knowledgeable on

the content of the information sheet
3.6 -1, you can now answer self-check
provided in the module.
2. Answer self-check 3.6-1 Compare your answer to the answer key 3.6 -1.
If you got 100% correct answer in this
self-check, you can now move to the
next information sheet. If not, review
the information sheet and go over the
self-check again.
3. Read Information Sheet 3.6-2 If you have some problem on the content of the
Medication Program (complying BAI, information sheet don’t hesitate to ap-
NMIC, PAHC, DA & DENR standards) proach your facilitator.

If you feel that you are now knowledgeable on

the content of the information sheet
3.6-2 , you can now answer self-check
provided in the module.
4. Answer self-check 3.6-2 Compare your answer to the answer key 3.6 -2.
If you got 100% correct answer in this
self-check, you can now move to the
next information sheet. If not, review
the information sheet and go over the
self-check again.
5. Read Information Sheet 3.6-3 If you have some problem on the content of the
“Regulatory controls and Policies on Han- information sheet don’t hesitate to ap-
dling, use and disposal of biologics, proach your facilitator.
veterinary drugs and other supplies”
If you feel that you are now knowledgeable on
the content of the information sheet
3.6 -3, you can now answer self-check
provided in the module.
7. Answer self-check 3.6 -3 Compare your answer to the answer key 3.6-3.
If you got 100% correct answer in this
self-check, you can now move to the
 next information sheet. If not, review
the information sheet and go over the
self-check again.
8. Read Information Sheet 3.6 -4 If you have some problem on the content of the
“Program disposal of waste (placenta and information sheet don’t hesitate to ap-
other dead fetus & etc.)” proach your facilitator.

If you feel that you are now knowledgeable on

the content of the information sheet
3.6 -4, you can now answer self-check
provided in the module.
9. Perform task sheet 3.6-4 Compare your work to the checklist 3.5-4. If
“Disposing dead animals” you got 100% correct answer in this
task, you can now move to the next in-
formation sheet. If not review the in-
formation sheet and go over the task
again.
10. Answer self-check 3.6 -4 Compare your answer to the answer key 3.6-4.
If you got 100% correct answer in this
self-check, you can now move to the
next information sheet. If not, review
the information sheet and go over the
self-check again.
11. Read Information Sheet 3.6.5 If you have some problem on the content of the
“Safety in Handling biologics and information sheet don’t hesitate to ap-
Veterinary drugs”. proach your facilitator.

If you feel that you are now knowledgeable on

the content of the information sheet
3.6 -5, you can now answer self-check
provided in the module.

11. Answer self-check 3.6 -5 Compare your answer to the answer key 3.5.5.
If you got 100% correct answer in this
self-check, you can now move to the
next information sheet. If not, review
the information sheet and go over the
self-check again.

Information Sheet 3.6-1

 Signs of Unhealthy Pigs
Learning objectives: After reading this information, you should be able to describe of
unhealthy pigs.

To minimize losses from diseases, early detection of any illness is necessary,

followed immediately by an effective medication and control program. Isolate/
quarantine sick animals as soon as possible. Call a licensed veterinarian to ex-
amine the sick animal for immediate and proper medication.

Characteristics of healthy pig

 Active, lively, with smooth hair coat, bright eyes, and moist snout.
 Good appetite and competes with other pigs in the pen for food.
 Feces/manure is normally moist, firm, and deposited regularly in one
place.
 Skin is normally reddish, smooth, and free from red spots or any discol-
oration.
 Breathes regularly with shallow respiration.

Characteristics of unhealthy pig

 Separates from the rest of the herd
 Lacks interest or fails to respond to environment stimuli, especially to
feeding
 Pale, depressed, dull, and weak.
 Poor or complete loss of appetite resulting in more feed leftovers.
 Huddles together with other pigs, and always lies down or rest on its side
or belly.
 High body temperature(fever)
 Feces is either hard (constipated) or watery, with or without mucus and
or blood. Urinates irregularly.
 Scattered feces in the pig pen.
 Eyes are bloody and sunken.
 Droopy head, ears, or tail, and arched back.
 Straddling of legs, staggering gait, in-coordination, and lameness.
 Yellowing of the body (Jaundice); hemorrhagic spots; and reddening of
the ears, abdomen, legs and other parts of the body.
 Coughing, sneezing, nasal discharges, and labored breathing, with or
without rales.
 Emaciation, unthriftiness, stiltedness, and vomiting.

Self-Check 3.6-1
Direction: Given the following characteristics, classify them as to Healthy and un-
healthy characteristics of swine

Characteristics Healthy Pigs Unhealthy Pigs

Eyes are bloody and sunken
Active, lively, with smooth hair coat
Droopy head, ears, or tail, and arched
back.
Yellowing of the body
Breathes regularly with shallow respira-
tion.
Pale, depressed, dull, and weak
nasal discharges
Feces/manure is normally moist
Good appetite
Straddling of legs
Huddles together with other pigs
Emaciation, unthriftiness, stuntedness,
and vomiting
Skin is free from red spots or any discol-
oration.
Scattered feces in the pig pen

Answer Key Checklist 3.6-1

Healthy Pig’s Characteristics

 Active, lively, with smooth hair coat

 Yellowing of the body

 Feces/manure is normally moist
 Good appetite

Unhealthy Pig’s Characteristics
  Eyes are bloody and sunken
 Droopy head, ears, or tail, and arched back.
 Breathes regularly with shallow respiration.
 nasal discharges
 Straddling of legs
 Huddles together with other pigs
 Emaciation, unthriftiness, stuntedness, and vomiting
 Skin is free from red spots or any discoloration

Information Sheet 3.6-2

Medication Programs

Learning objective:
After reading this information, you should be able to determine the recommended medi-
cation programs for swine.

Parasites of Swine, their prevention and control

Parasite interfere with the normal growth and development of the animals.
They excrete toxic substances that retard the development of the animals and
predispose them to stressful factors which favor for the development of dis-
eases.

Recommended deworming program

AGE SCHEDULE
Piglet At 4 wks. old or one week after weaning
Growers/fatteners5-6 weeks after last deworming
C. Gilt/Sow 2 weeks before farrowing

After weaning litter before breeding

D. Boar 3-4 times a year

 Administer anti-stress soluble after deworming

 Diseases pose great burden to the raiser. They lower production or may
wipe out the whole herd.
Swine diseases are caused by pathogenic bacteria, virus and nutritional
disorders. To prevent the occurrence of infectious diseases, strictly follow the
recommended vaccination program for the most prevalent diseases, their pre-
vention and control.

Recommended vaccination program

Age Vaccination Schedule
Hog Cholera Swine Plague
42-45 days after farrowing2 weeks after administration of
hog cholera vaccine
9 ½- 11 ½ months of age or
24weeks after administration of
weeks before breeding hog cholera vaccine
42-45 days from farrowing
Vaccinate every 6 months 2 weeks after administration of
hog cholera vaccine

Self-Check 3.6-2

Direction: Given the table below, fill up the recommended vaccination and deworming
program for the different classes of swine.

Age Deworming Schedule Vaccination Schedule

Hog cholera Swine Plaque
Piglet
Gilt
Sow
Boar
 Answer Key Checklist 3.6-2

Age Deworming Schedule Vaccination Schedule

Hog cholera Swine Plaque
Piglet At 4 wks. old, one week
42-45
af-days after farrowing
2 weeks after administra-
ter weaning tion of hog
cholera vaccine
Gilt 2 weeks before farrowing
9 ½- 11 ½ months of
2 age
weeks after administra-
or 4 weeks before tion of hog
After weaning litter before
breeding cholera vaccine
breeding
Sow 2 weeks before farrowing
42-45 days from farrowing
After weaning litter before
breeding
Boar 3-4 times a year Vaccinate every 6 months
2 weeks after administra-
tion of hog
cholera vaccine

Information Sheet 3.6-3

Regulatory Controls and policies on Handling, use and Disposal of Biologics, Vet-
erinary Drugs and Other Supplies

Learning Objective: After reading the information sheet, the trainee should be able to
determine Regulatory Controls and policies on Handling, use and Disposal of
Biologics, Veterinary Drugs and Other Supplies

Guidelines on Handling, Use and Disposal of Biologics, Veterinary Drugs and Other
Supplies
 Purchase vaccines and bacterins from reliable sources. Always check the
expiration date. Use only refrigerated vaccines and bacterins since the
potency of vaccines is reduced when mishandled and improperly stored.
Expired vaccines and bacterins are ineffective and should not be used.
 Follow strictly the vaccination directions. Vaccines intended for intra-
muscular (in the muscle) injection should not be administered subcuta-
neously (in the skin).
 Use proper diluents preferably the ones that come with the vaccine.
  Transport vaccines to the farm in appropriate container provided with
plenty of cracked ice. Do not carry vaccines in your pockets.
 Administer vaccine within an hour after reconstitution. If used after 1
hour. The desired protection may not be attained.
 Do not store unused portion of the vaccines. The vaccine vials and or
containers and the unused portion should be properly disposed-off
preferably by burning or burying.
 Avoid unnecessary stress to pigs during vaccination. Do not vaccinate
piglets at weaning or castration time or during adverse environment con-
ditions.
 Vaccinate only healthy animals.
 Newly vaccinated animals should be placed in clean and dry quarters.
Avoid bathing the animals 2 to 3 days after vaccination.
 Add anti stress supplements (multivitamin-mineral preparations) to the
feed or drinking water 2days before and 3 days after each vaccination.
 Do not vaccinate sows in the early stage of pregnancy. It may cause
abortion and abnormalities to developing fetuses.
 Record any unusual reaction of newly vaccinated animals to proper au-
thorities. Some animals may have allergic reaction.
 Consult a veterinarian immediately if a disease outbreak strikes in the
farm

Different techniques and sites of injection when administering vac-

cines

 Intramuscular. This is done in the muscled portion of the animal

preferably in the neck and ham. The needle of the syringe should pen-
etrate deep enough into the muscle into the muscle.
 Intravenous. This is done through the vein in the ears of the hog.
 Subcutaneous. In this method, the medicine is deposited between the
skin and the muscles.

Self-Check 3.6-3
Direction: Write True if the statement is correct and False if the statement is
wrong.
1. Administer vaccine within an hour after reconstitution
2. Vaccinate only healthy animals
3. Vaccines intended for intramuscular (in the muscle) injection should not be adminis-
tered subcutaneously (in the skin).
4. Vaccinate sows in the early stage of pregnancy
5. Do not store unused portion of the vaccines.
6. The unused portion should be properly disposed-off preferably by burning or burying
7. Bath the animals 2 to 3 days after vaccination
8. Do not vaccinate piglets at weaning or castration time or during adverse environment
conditions.
9. Record any unusual reaction of newly vaccinated animals to proper authorities.
10. Subcutaneous administration is deposited between the skin and the muscles

Answer Key Checklist3.6-3

1. True
2. True
3. True
4. False
5. True
6. True
7. False
8. True
9. True
10. False

Information Sheet 3.6-4

Program Disposal of Waste (Placenta, Dead Fetus and Others)
Learning Objective: After reading this information sheet, the trainee should be able to
give guidelines in [proper waste disposal.
Guidelines in Proper Waste Disposal
Waste Generated in the piggery Proper Disposal
Dead animals Burn or bury deep to prevent dogs from dig-
ging at least 6 ft. below the ground
Fetuses Burn or bury 6 ft. below the ground
Empty vials of vaccines & bacterins Burn or bury 6 ft. below the ground
Disposable Syringe Burn and bury 6 ft. below the ground
Busted Bulbs and /fluorescent lamps Burn and bury 6 f.t below the ground
Empty sacks Recycle or sell
Hog manure Decompose and use as organic fertilizer
Methane gas production

Self-check 3.6-4
Complete the table below about Guidelines in Proper Waste Disposal

Waste Generated in the piggery Proper Disposal

Dead animals
Fetuses
Empty vials of vaccines & bac-
terins
Disposable Syringe
Busted Bulbs and /fluorescent
lamps
Empty sacks
Hog manure

Answer Key 3.6-4

Waste Generated in the piggery Proper Disposal

Dead animals Burn or bury deep to prevent dogs from dig-
ging at least 6 ft below the ground
Fetuses Burn or bury 6 ft below the ground
Empty vials of vaccines & bacterins Burn or bury 6 ft below the ground
Disposable Syringe Burn and bury 6 ft below the ground
Busted Bulbs and /fluorescent lamps Burn and bury 6 ft below the ground
Empty sacks Recycle or sell
Hog manure Decompose and use as organic fertilizer
Methane gas production

TASK SHEET 3.6-4

Title: Disposing dead animals/fetus

Performance Objective: Given the needed materials and waste generated

inside the piggery you should be able to dispose
properly

Supplies: Crowbar, shovel, dust pan, dead animals/fetus

Old sack

Equipment: Wheel barrow

Steps/Procedure:
1. Remove the dead animal inside the pen using old sack
2. Use wheel barrow to transport the dead animal to the burying area
3. Dig a hole 3 feet below the ground using crowbar and shovel
depending on the size of the dead animal
4. Bury the dead animal.
5. Clean and disinfect the tools and materials used.
6. Grease or oil the tools used
7. Return the tools in the tool rack

Assessment Method:

Demonstration, Performance Criteria Checklist

Performance Criteria Checklist3.6-4

Trainee’s Name: ___________________________________ Date: _______________

 CRITERIA Yes No
1. Removed the dead animal inside the pen using old sack
2. Used wheel barrow to transport the dead animal to the
burying area
3. Dug a hole 3 feet below the ground using crowbar and
shovel depending on the size of the dead animal.
4. Buried the dead animal
5. Cleaned and disinfected the tools and materials used
6. Greased or oiled the tools used
7. Returned the tools in the tool rack

Trainee’s Name: ___________________________________ Date: ______________

Information Sheet 3.6-5

Safe Handling of Biologics and Veterinary Drugs
Learning Objective: After reading the information sheet, the trainee should be able to
give Safe Handling of Biologics and Veterinary Drugs

All medicines should be carefully handled. Take note of the labels indicated
in specific medicines like:
 storing in refrigerator after opening,
 store in cool dry place
 avoid direct exposure to sunlight
 keep out of reach of children
 avoid unnecessary contamination in withdrawing
medicines from big bottle
Potency of biological deteriorates with:
 improper handling
 improper storage and
 misuse

Live attenuated viral vaccine can be destroyed by:

 heat
 inert materials and
  chemicals (disinfectants, detergent, chlorine)

Self-check 3.6-5

Direction: Write True if the statement is correct and False if the

Statement is wrong.

1. Biologicals must be stored in the refrigerator after opening.

2. Medicines be it liquid or powdered must be kept out of reach of children.
3. The potency of biologicals will not deteriorate even stored in dry place.
4. Contamination with chemicals will destroy the potency of biological.
5. All vaccines are live

Answer Key Checklist 3.6-5

1. True
2. True
3. False
4. True
5. False

LEARNING OUTCOME # 7 RECORD DATA

CONTENTS:
1. Stock inventory
2. Performance records and production efficiency
3. Mortality and Morbidity Recordkeeping
4. Financial /Expense Recording
5. Sow productivity Index calculation
6. Feed Consumption Record
7. Financial viability of swine enterprise
 8. Office equipment and supplies
9. Business ethics

ASSESSMENT CRITERIA:
1. Updated stock inventory
2. Recorded and monitored breeding and farrowing schedules
3. Monitored and analyzed production performance of breeders

CONDITIONS:
The student/trainees must be provided with the following:

 Training resources
1. Stock record
2. Financial record
3. Health record
4. Production record
5. Office equipment and supplies
 Training facilities/area
o Work stations

METHODOLOGIES:
 Group discussion
 Demonstration
 Self-pace instruction
ASSESSMENT METHODS:

 Written test
 Demonstration /questioning

LEARNING EXPERIENCES

LEARNING OUTCOME NO. 7. Record Data

Learning Activities Special Instructions
1. Read Information Sheet 3.7 -1 If you have some problem on the content of the
“Important records to keep” information sheet don’t hesitate to
approach your facilitator.

If you feel that you are now knowledgeable on

the content of the information sheet
37-1, you can now answer self-check
 provided in the module.
2. Answer self-check 3.7 -1 Compare your answer to the answer key 3.7 -
1. If you got 100% correct answer in
this self-check, you can now move to
the next information sheet. If not, re-
view the information sheet and go
over the self-check again.
3. Accomplish assignment sheets 3.7-1a, Submit
b, c, d, accomplished forms to your trainer on
e, f, and designated date
4. Read Information Sheet 3 7-2 If you have some problem on the content of the
“Financial viability of swine” information sheet don’t hesitate to
approach your facilitator.

If you feel that you are now knowledgeable on

the content of the information sheet
3.7 -7, you can now answer self-
check provided in the module.

5. Answer self-check 3.7 -2 Compare your answer to the answer key 3.7 -
2. If you got 100% correct answer in
this self-check, you can now move to
the next information sheet. If not, re-
view the information sheet and go
over the self-check again.
If you have some problem on the content of the
information sheet don’t hesitate to
approach your facilitator.

Information Sheet 3.7-1

Record Data

Keeping accurate and up-to-date records is very important in swine raising op-
erations. It serves as future reference for improving the business. It will also
help you identify animals to be culled and animals to be retained. It also tells
whether the project is gaining or losing.
There is standard form of records used by swine raisers, however a swine raiser
can devise his or her format to follow.
The following are the important records to accomplish:
1. Livestock inventory record. This record lists the number of animals monthly. It in-
dicates whether there is an increase or decrease in the animal population.
2. Sow breeding performance record. The performance of the sow from breeding to far-
rowing can be seen from this record.
3. Boar performance record. The breeding performance of the boar can be identified by
this record.
4. Sow and litter performance record. This record shows the performance of the sow
and its litter from birth to weaning time
5. Summary of mortality record. This is also a record which represent the number of
animals that died and identifies the cause of their birth.
6. Expense record. All expenses in the swine raising project are entered under this
record for accounting purposes.

Self-check 3.7-1
Direction: Write True if the statement is correct and False if it is wrong.

1. Records serve as future reference for improving the swine enterprise.

2. All expenses incurred are entered in the production record.
3. Dead animals and their cause of death are entered in the loss and mortality record.
4. Record helps you identify the animals to be culled and those to be retained.
5. Records shows the performance and reproductive efficiency of the animal.

Answer Key Checklist 3.7-1

1. True
2. False
3. True
4. True
5. True

Livestock inventory at______________________for_____________________200______

 (Name of Farm)
Class of Animal Number of Heads
Change of Popula-
% Increase
tion (Decrease)
Last Month
This Month
Beginning inventory
Breeding animals
Bred sows and gilts
Lactating sow
Dry sow
Culled sow
Sub- total
Replacement gilts
Open gilts
Young gilts

Junior boars
Senior boars
Growing or finishing Pigs
Suckling pigs
Weanlings
Growers
Finishers
Ending Inventory
Increases:
Pigs farrowed
Purchased
Decreases:
Sold
Mortality

SOW BREEDING PERFORMANCE RECORD

Sow No.______________________ Sire No.________________
Birthdate_____________________ Dam No._______________

Boar used
Litter order Litter Size Weaned Transferred

Born
Farrowed
Weaned

BOAR PERFORMANCE RECORD

Boar No._____________________Breed________________Birthdate_____________
Sire No. ______________________Dam No._______________

Sow No. Date Litter Size at Birth Remarks

BredFarrowed Total SB M
 SOW AND LITTER PERFORMANCE RECORD
Sow No._______________

Date Farrowed ______________________________Litter size________________

Date Weaned ________________________________Litter size________________

Herd No. Sex Pig Transferred Remarks

From Sow To Sow

Remarks: Indicate number of stillborn pigs

Mummified fetuses ______________Stillborn pigs_______________

SUMMARY OF MORTALITY RECORD

Mortality %Morta-

For the month of______________________________

 EXPENSE RECORD
200____

Expense Item
Quantity Source Remarks

FEED CONSUMPTION RECORD

Month________________200_________

Kind of FeedQuantity
Used Unit Value Total Value Remarks
 Assignment Sheet 3.7-1

Objective: Given the different forms of record to keep in the swine project,
you should be able to fill up correctly.

Steps/Procedure:

[Link] to the piggery project, bring with you the needed forms and
pencil
2. Ask for the assistance of the animal caretaker if you encounter
problem.
3. Fill up all the needed data in the forms provided for you.
4. Present your filled-up record forms to your trainer on or
before___________________

Livestock inventory at______________________for_____________________200______

(Name of Farm)

Class of Animal Number of Heads

Change of Popula-
% Increase
tion (Decrease)
Last Month
This Month
Beginning inventory
Breeding animals
Bred sows and gilts
Lactating sow
Dry sow
Culled sow
Sub- total
Replacement gilts
Open gilts
 Young gilts

Junior boars
Senior boars
Growing or finishing Pigs
Suckling pigs
Weanlings
Growers
Finishers
Ending Inventory
Increases:
Pigs farrowed
Purchased
Decreases:
Sold
Mortality

SOW BREEDING PERFORMANCE RECORD

Sow No.______________________ Sire No.________________
Birthdate_____________________ Dam No._______________

Boar used
Litter order Litter Size Weaned Transferred

Born
Farrowed
Weaned
 BOAR PERFORMANCE RECORD

Boar No._____________________Breed________________Birthdate_____________
Sire No. ______________________Dam No._______________

Sow No. Date Litter Size at Birth Remarks

BredFarrowed Total SB M
 SOW AND LITTER PERFORMANCE RECORD
Sow No._______________

Date Farrowed ______________________________Litter size________________

Date Weaned ________________________________Litter size________________

Herd No. Sex Pig Transferred Remarks

From Sow To Sow

Remarks: Indicate number of stillborn pigs

Mummified fetuses ______________Stillborn pigs_______________

 SUMMARY OF MORTALITY RECORD

For the month of______________________________

Mortality %Morta-
 EXPENSE RECORD
200____

Expense Item
Quantity Source Remarks
 FEED CONSUMPTION RECORD
Month________________200_________

Kind of FeedQuantity
Used Unit Value Total Value Remarks
 Information Sheet 3.7-2
Financial Viability of Swine Project

Making a Project Proposal

A project proposal is important in any agricultural enterprise. It is a re-
quirement before one can borrow money from any lending institution. A project
proposal indicates the feasibility or viability of an intended project. The ex-
pected expenses an income are also shown in a project proposal. For a begin-
ner, here are the steps in the preparation of a project proposal in swine raising.

1. Decide how many heads of pigs you are going to raise.

2. Prepare the rationale or introduction of your proposal. The introduction may be a
paragraph which describes the project.
3. After the rationale, the next item to accomplish are the objectives. Objectives are aims
you would like to attain from the project.
4. Set a target goal after setting the objectives. The target goal should be measurable
and quantifiable.
5. Set the ways and means for attaining the objectives and goals of the project. This part
discusses the specific steps that should be undertaken to ensure the attain-
ment of the project’s goal.
6. Decide on the basic assumptions for the project. This include facts and figures you
are going to use in the computation of the required capital and the expected in-
come.
7. Proceed now to the computation of expected expenses and income.

This is a sample Project Proposal for a small-scale swine raising project.

I. Rationale
Swine raising is a worthwhile and profitable activity. Pork is an accepted table
meat because it is palatable and nutritious. It is a good source of protein and
other essential nutrients needed by the body for good health. To supply the
rapidly growing population with pork, the production of hogs should be en-
couraged.
II. Objectives;
1. To generate an income in raising fattening hogs.
2. To encourage people in the community to engage in swine production
3. To supply the high demand of pork in the market.
III. Target Goal
To raise hogs at 90 kg per live weight at marketable age.
IV. Ways and Means
1. Select appropriate breed to raise.
2. Select promising castrated male weanlings to raise.
[Link] animals properly as to kind and amount of feeds.
4. Maintain sanitation in the hog pen at all times.
5. Bathe pigs during hot days.
[Link] the pigs.
7. Monitor the weight of the pigs.
8. Provide water at all times
9. Keep accurate records.
10. Market the pigs as soon as they reach 90 kg.
11. Analyze records kept.

V. Assumptions
[Link] of feeds was based on the current prices.
[Link] of medicine was estimate at 5 %of the total feed cost.
[Link] of water was estimated at P 100.00
[Link] cost was estimated on the rate of P 150.00 for 100 hogs to raise
[Link] cost was based on a straight line method on the
Assumption that the hog house and all the essential equipment will
Cost P10,000.00 and such materials is serviceable for ten years.
(Raising period covers four months)
6. Interest on capital was estimated from the housing cost, together with
the total operating cash expense except depreciation cost at the rate
of 12% per annum.
VI. Estimated Cost Returns
A. Expenses
1. Cost of five castrated male weanlings @ 2500/head =2,500
2. Cost of feeds
25 kg hog pre-starter@ 30/kg 750.00
 225kg hog starter @ 25/kg 5,625.00
425kg hog grower @ 23/kg 9,775.00
475kg hog finisher@ 22/kg 10,450.00
3. Cost of medicine 1,330.00
4. Cost of water 100.00
5. Cost of labor 900.00
6. Depreciation cost 333.33
7. Interest on capital 2,057.20
--------------
Total 43,820.53
B. Assumption
1. If the price kilogram live weight is
110.00 per kg (5X90X110) 49,500.00
Sale from 24 empty sacks @ 12/sack 288.00
Total 49,788.00
Expenses 43,820.53
Net Profit ___________
5,967.47

Self-Check 3.7-2
Enumeration
 Give the procedure on how to make a Project proposal
1.
2.
3.
4.
5.
6.
7.

Answer Key 3.7-2

Give the procedure on how to make a Project proposal

1. Decide how many heads of pigs you are going to raise.
2. Prepare the rationale or introduction of your proposal. The introduction may be a
paragraph which describes the project.
3. After the rationale, the next item to accomplish are the objectives. Objectives are aims
you would like to attain from the project.
4. Set a target goal after setting the objectives. The target goal should be measurable
and quantifiable.
5. Set the ways and means for attaining the objectives and goals of the project. This part
discusses the specific steps that should be undertaken to ensure the attain-
ment of the project’s goal.
6. Decide on the basic assumptions for the project. This include facts and figures you
are going to use in the computation of the required capital and the expected in-
come.
7. Proceed now to the computation of expected expenses and income.

References:

Briggs, Hilton M. 1969. Modern Breeds of Livestock. Third Edition, MacMillan

COMPANY

Reference:

Briggs, H.M. & D.M. Briggs. Modern Breeds of Livestock. Fourth Edition.
Macmillan Publishing Co. 1980

Briggs, Hilton M. 1983. International Pig Breed Encyclopedia. Elanco Animal

Health

Professor Liwayway H. Acero, Philippines

PCARRD Phil. Recommends Series. Philippines Recommends for Pork Produc-

tion . Revised Edition 1996

Jesse D. Dagoon. Poltry, Swine, and Goat Production. Philippines

Copyright,1990

Valentino G. Arganosa. A Primer on Pork Production. Copyright, 1999

CVLMROS, D.A. Region 02 Technoguide for [Link] Edition 1998

SEDP Series. Agriculture and Fishery Technology (Animal Production)1991

 INSTITUTIONAL ASSESSMENT IN ANIMAL PRODUCTION NC II
RAISE SWINE

TEST I. MULTIPLE CHOICE: Choose the correct answer from the given
choices and write the letter of the correct answer in your answer sheet.
1. A term used collectively for any of the stout bodied, short legged, omnivo-
rous mammals with a long mobile snout.
a. swine b. ruminants c. fowl d. livestock
2. Refers to a young pig either sex which has been separated from the
mother at the end of the lactation period.
a. Weaning b. weanling c. gilt d. litter
3. The period of time when the female will accept male. Also known as heat
period.
a. Gestation b. estrus c. breeding d. farrowing
4. A group of pigs belonging to one gestating and refers also to the offspring
at one birth of a multiparous animal like swine.
a. piglets b. weanling c. litter d. weaning
5. In implementing space requirement, group pigs according to:
a. Size b. weight c. age d. all of the above
6. Pen size of growing – finishing pigs weighing 60 – 90 kgs.
a. 0.90 – 1.0 sq.m. c. 0.40 sq.m.
b. 0.60 – 0.70 sq.m. d. 2.70 sq.m.
7. A method of feeding hogs where in hogs have access to all of the feed
they might want 24 hours a day.
a. dry feeding b. adlibitumc. restricted d. floor feeding
8. A type of feed ration given to pig weighing 30 kilograms
a. Starter b. grower c. finisher d. breeder
9. It is a biologic preparation designed to induced immunity to a particular
disease.
a. Antibiotic b. vaccine c. sulfa drugs d. penicillin

10. All are signs of pregnancy except one:

a. Increase weight c. Loss of appetite

b. Absence of heat d. Enlargement of abdomen
 TEST II. TRUE OR FALSE. Write true if the statement is correct and false if the
statement is wrong.
1. Prevention is better than cure.
2. Building design is also one aspect of biosecurity.
3. 5’s implementation is not needed in maintaining the herd health program
of a farm.
4. Hubbard is a breed/strain of swine.
5. Breed gilts when they are approximately 85 – 90 kg. or 8 months of age.
6. One of the common farrowing problems is agalactiae which means re-
tained placenta.
7. There is no municipal code & regulation a piggery farm should comply.
8. A breed is said to be suitable if it can adapt itself to the locality and re-
produce its offspring.
9. The color of the boar’s semen is an indication of fertility.

10. Inbreeding is a good practice in the farm for efficient production.

Observation and Questioning Checklist

Candidate’s
Name:
Assessor’s Name:
Assessment Cen-
ter:
Competency Stan- Animal Production NC II
dard:
Unit of Compe- Raise Swine
tency:
Instructions for the assessor:
1. Observe the candidate while raising swine.
2. Describe the assessment activity and the date on which it was under-
taken.
3. Place a tick in the box to show that the candidate completed each as-
pect of the activity to the standard expected in the enterprise.
4. Ask the candidate a selection of the questions from the attached list to
confirm his/her underpinning knowledge.
5. Place a tick in the box to show that the candidate answered the ques-
tions correctly.
6. Complete the feedback sections of the form.
Date of Observation:
Description of assess-
ment activity:
Time Required: 1 hour
Supplies & Materials:
Farm location In – heat, sows/gilts
Trained Boars for artifi- Piglets (weanlings)
cial
insemination

Tools and Equipment:

Tools and equipment for Microscope
swine breeding and Artificial Insemination
swine pork production kit

The candidate…… If yes, tick the box

 Knew the different suitable breeds

 Identified the trait of a good breeder

 Trained boars and evaluated fertility

 Identified common diseases and farrowing

problems
 Recognized in heat and pregnant animal

 Provided different feeding requirement

 Formulated an efficient herd health program

 Managed pregnant animal and operates

nursery

 Kept data as an information on operation,
stocks and inventory
 Implemented the different regulatory mea-
sures of the state and municipality
 Provided optimum space requirements of
animal stocks

 Raised piglet to market age

 Knew breeding techniques and their advan-

tages

Did the candidate’s overall performance meet the Yes No
standard?
Observation and questioning checklist (continued)

Questions Satisfactory re-

sponse

The candidate should answer the following questions: Yes No

1. How do you determine the suitability of a breed?

2. How do you recognize a good breeder?

3. How do you evaluate fertility?

4. What is the basis for space confinement in the differ-

ent stages of swine production?

5. How do you recognize in heat and pregnant animals?

6. What is the relation of space in health and fertility of

animals (swine)?

7. How do you manage waste disposal of the farm?

8. What system of procedure of waste management is

ideal for farm operation?

9. In case of disease infection on nearby farms, how will

you lessen or prevent contamination of your farm?

10. How would you protect the farm personnel

against the animal(swine) or vice versa?
11. How do you manage common farrowing prob-
lems?

12. What would you do if the farm experiences low

litter rate?

13. How do you determine vaccine failure?

14. What would you do if the size of the sow varies

greatly with the size of the boar during mating?
15. What would you do if a particular ration is defi-
cient or less but you have excess with other feed ra-
 tion?
16. What would you do if the sow refuses to nurse
or is hostile to her new born litter?

17. What are the state and municipal codes and

regulations a farm should comply with?
The candidate’s underpinning knowledge was:

Satisfactory Not Satisfactory

Feedback to candidate:

The candidate’s overall performance was:

Satisfactory Not Satisfactory

Assessor’s signature: Date:

Candidate’s signature: Date:

Evidence Plan

Sector: Agri-Fishery
Qualification: Animal Production NC II
Unit of compet- Raise Swine
ency:
Module Title: Raising Swine
Ways in which evidence will be collected:
Third party Report
Demonstration &

[tick the column]

Observation &
Questioning

Questioning

Portfolio

Written

The evidence must show that the trainee…

Suitable breed is selected based on superiority of pedigree or produc-
tion performance
Boars are trained to mount sows/dummy
Boars are selected based on breeding objective and selection criteria
Boars semen are evaluated for fertility based on quality standards of
BAI
Boars are tested for Leptospirosis and Brucellosis
Computed space requirements for each physiological stage based on
BAI standards.
Layout pig houses based on existing policies and zoning scheme
Gilts and sows are selected based on superiority of pedigree or pro-
duction performance
Selected gilts and sows are flushed
Signs of heat are monitored
Natural breeding/artificial insemination
Signs of pregnancy are monitored
Farrowing stalls and pens are disinfected

Pregnant sows and gilts are transferred to farrowing stalls or pens

Feed intake is controlled based on standard requirements
Signs of farrowing are monitored
Farrowing materials and supplies are prepared
Farrowing problems are monitored
Umbilical cord is cut an inch from the base and applied
with antiseptics
Needle teeth was cut
Post-farrowing medications are administered to the sow.
Placenta and dead fetus are buried/burned.
Provided artificial heat at the brooding pen
Injected iron preparations/anti-scours to piglets
Weaned piglets
Castrated piglets using single and double-slit method
Introduced pre-starter rations to 2-3 weeks piglets
Implemented different feeding program based on physiological stages
Marketed hogs at approximately 75-85 kg/head
Implemented vaccination programs based on industry standards, ex-
isting municipal laws and as per required by BAI
Performed preventive medication programs based on existing condi-
tions in and out of the farm and industry requirements
Implemented periodic review of medication programs
Updated stock inventory
Monitored and analyzed production performance of breeders