ANIMAL PRODUCTION (SWINE) NC II QUALIFICATIO * Mounting Behavior

* Frequent attempts to urinate with little or no discharge.

CORE COMPETENCIES
Handle breeders Heat Detection Techniques
Handle farrowing sows and sucklings * Haunch-pressure Test- the operator should approach the sow from behind
Raise weanlings and rub her sides and thigh.
Produce finishers * Riding-the-back test- this technique is applied by riding or merely pressing
Maintain healthy animal environment the back of the animal.
Apply bio-security measures * Semen-on-the-snout test- this test is particularly important in artificial
insemination although it can be applied in natural breeding
335 hours. * Teaser Boar- allowing a boar but preferably one that has been vasectomized to
HANDLE BREEDERS mount the sow.
* Sound Test- use of chomping sounds of the boar.
At the end of this module, you must be able to:
1. Perform preparatory breeding activities Breeding System
2. Breed sows and gilts * Outbreeding-mating of animals that are less closely related to one another.
3. Prepare and train boar for breeding * Crossbreeding-the mating of individuals from different breeds. i.e (landrace x
4. Monitor signs of pregnancy Large White)
5. Maintain and monitor the animal health condition * Outcrossing-the mating of two individuals from the same breed but are not
6. Record data related ex. (Landracea A x Landrace B; both of common parent.
* Upgrading –the mating between a native (mongrel) and purebred or a grade i.e
Landrace - The various strains of Landrace swine are the descendants of the Phil. Native pig x Large white
famous Danish landrace hogs that were developed in Denmark * Inbreeding-the mating of closely related animals i.e. mother x son or father x
Duroc - The Duroc breed of hogs has its origin in the eastern United state and in son.
the Corn Belt.
Pietrain - Belgium, the village from which the breed takes its name, was the Prepare and train boar for breeding
birthplace of the breed Training of boar to mount dummy sow: ideally, the boar should be train when
Large White - There were 3,990 Large white swine registered in England of 1981, he is between 8to 10 months of age. With regard to training the boar for semen
ranking them as the top breed of their native country. collection, the key word is patience.
Hampshire - The Hampshire breeds oh hogs may well be one of the oldest origin
early American breeds of hogs in existence today.
Berkshire
Breeding objective and selection criteria
Philippine native A. Approximately 35-90 klg. At 8 mos. Of age
B. Boars must have well-developed protruding extended testicles
C. Good disposition or easily handled or managed
Signs of Heat D. Well-developeded body conformation
* Vulva maybe swollen and red E. Must be free from brucella and leptospirosis infection
* Clear viscous vaginal discharge
* Restless
 F. Sow and gilt must have equally space, mammary gland and at least seven Pregnancy Diagnosis
pairs. * Most techniques used for the identification of pregnant swine are based on
physiological or behavioral changes that normally occur following conception.
Semen evaluation for fertility * Detection of estrus (heat)observation of physiological and behavioral signs of
*Fertility check- a new boar should always check for fertility before breeding. estrus after breeding is the most common method used for pregnancy diagnosis. If
1. Color- Normally, boars semen is creamy white but the color may vary a sow or gilt becomes pregnant after breeding, the production of the hormone
from grayish to milky white. called “PROGESTERONE” is maintain until farrowing.
2. Concentration- the semen should contain no less than 200 million sperm * Reddening and swelling of the vulva, increased activity and vocalization. And in
cell per millimeter. a change in the consistency of the vaginal mucus are all signs of and approaching
3. Motility- semen having a motility of 75% or higher and a sperm cell estrus can be observed one or two days prior to its occurrence.
moving forward is desirable. * Female are classified as being in estrus or heat when they exhibit immobilization
4. Volume- the total volume of semen in a single ejaculation may vary from , or the standing reflex, in response to pressure placed on their backs.
100ml to 300ml or 200ml on the average depending on the age of the boar * In many animals the ears also become erect when they pressure is applied to the
and frequency of semen extraction. back.
* Daily boar exposure beginning 17 days after breeding is the most common
Leptospirosis and Brucellusis infection regimen used for determining pregnancy with this method.
Blood Test- The prior history and origin, a boar before it is introduced in the farm *during early pregnancy, the uterus begins to accumulate fluid.
should be tested for brucellosis and leptospirosis by a competent veterinarian. * In the non-pregnant animal, with no fluid retention in the uterus.
Breeding Load- the breeding load of boar of any age should be properly regulated * finally, it is not possible to distinguished pregnant from PSEUDOPREGNANT
to cope with his physiological capacity to produce adequate supply of highly females with techniques based on concentration.
viable sperm cell. Excessive using may lead to partial sterility or complete or loss
of fertility. Care of the Pregnant Sow
* If the sow show no sign of being in heat for 3 weeks after mating she is pregnant.
Ages No. of services per week * The pregnancy will last about 3 months 3 weeks and 3 days. (114 + or -)
7or less None * During the pregnancy the sow will need plenty of feed high in nutrients and will
7 to 9 2 especially need more feed towards the end of the pregnancy.
9 to 12 5 to 7 * Giving the sow access to clean soil or grass with roots from land where no pigs
12 to 18 7 to 8 have been kept will allow her to get in the minerals she needs.
18 and over 8 to 10 * Give the sow plenty of clean bedding when birth is close.

Signs and indicator of pregnant sow SANITATION:

*Sanitation is the most basic and the most important of all the disease control
measure.
Calendar- A key consideration in keeping hogs is scheduling.
* Prompt and proper removal of waste, and cleaning disinfection of both
Physical Changes - Experienced keepers will noticed a handful of physical changes
equipment and the environment is central to disease control.
in a breed sow.
VACCINATION:
Behavioral changes - By late pregnancy, you’ve hopefully determined pregnancy
* Vaccination are available for a number of disease that affect swine.
through observation of physical indicators or via veterinary services.
* Vaccination constitute the major parts of the control of the disease.
RECORDS: * Boars must be replace when they become too large to serve most of the sow on
* Records of vaccination of parasite treatment should be available to help detect the farm.
health problems. * Boars usually have a maximum working life of between 18 to 24 months. This
* the more detail provided, the more likely that problems will be detected early. means they should replaced when they are 30 to 36 months old.
OBSERVATION: * It is very important to keep record of the boar use so that infertile ones can be
*animals should be observed daily for any sign of illness, injury or unusual detected and replaced as son as possible
behavior. * A low sex drive can also be a problem, some boars are slow workers and are
ENVIRONMENT: sometimes reluctant and only now and then willing to work. Attention must be
* Insulation and proper ventilation of building will prevent disease. given to these boars so that they can be replaced if necessary.
DISEASE TREATMENT:
* Hospital/isolation. Pigs that become ill should be isolated. GILT AND SOW SELECTION AND MANAGEMENT
* Isolation slows the spread of disease to well pigs and allows increased care for *Only the best among the young growing female animals on the farm must be
the sick pigs. selected and kept breeding.
TREATMENT: * Strong, straight legs with large, even-sized claws.
* Sick pigs should be treated promptly. * Gilts should walk straight and well, and stand up on their claws without falling
* Drugs must be administered according to label directions. over at the pastern joints just above the roof.
* Treated pigs should be identified to ensure that withdrawal times are observed. * A well formed vulva and six well shaped, prominent teats on each side of the
CARCASS DISPOSAL: belly. The teats should start well forward and be spaced evenly to allow adequate
* Prompt disposal according to local ordinances of any dead pigs is important to suckling for the pigs.
animal and human health. * A well developed ham, good length with light shoulder and head

BOAR SELECTION, MANAGEMENT AND USE GILT MANAGEMENT BEFORE FIRST SERVICE
* Select boars that are free from defects * Gilt are usually selected for breeding at 5 to six months of age.
* Grow faster than average * Gilt have to be in a good condition to produce large litters 8 to 10 or more
* Have less back fat than the average of the breed healthy piglets and should not be to fat when they are ready for mating . Therefore,
* A good boar will reach 90kl live weight before its 140 days old. they should be fed about 2 kg. of meal per day from the time of selection until a
* Buy boars at least four or five weeks before they time. This will allow you time boar serves them at the age of 8 months
to keep them in quarantine and the boars to adapt to the new environment. * This will also ensure that not too much fat is lost during the suckling period and
that they are in a good condition after weaning their first litter.
TRAINING AND USE OF YOUNG BOARS
* Young boars must be carefully supervised to identify possible problems and to CULLING OF SOWS
make sure that the will not injure themselves when serving a sow for the first time. • Culled sow must be removed from the farm and sold as soon as possible
* A boar must be at least 8 months old. • As soon as the sow’s udder has returned to normal after weaning it is wise
* The boar and the sow should preferably be about the same sex. to send her to the abattoir.
* The boar should work (serve the sow) in his own • A replacement gilt can then be brought into the herb immediately
* The floor of the pen must not be slippery and all obstructions removed. • A sow is usually removed from the herd when her litters start to become
* A small sow and not a gilt should be used to train the boar. smaller, (two small litters in succession) on when she does not readily
REPLACEMNET OF BOARS come on heat after weaning.
 * Ensure heat lamps are working and adjusted to proper location (at the
Reasons why sows have to be removed from the herb and rear of the crate over the mat) and height too achieve 95f temperature on
the surface of the mat.
slaughtered: * Ensure the mats are in place
Reasons for culling % of sows to be culled
* Ensure the tote is ready with farrowing supplies (oxytocin, sleeves)
Not pregnant 17
* Ensure the room is quiet.
Failure to conceive at service 12
Do not come on heat 5
Make sure sow are ready to farrow
Abortions 6
* Guarantee correct sow condition
Lameness 12
* Guarantee vaccination are done according to the sow farm vaccination
Poor performance (small litters) 14
schedule.
Old age 25
* Guarantee sow are fed 4lb. Day starting at day 112 0f gestation.
Disease 3
Evaluate environment daily
Lack of milk 5
* Ensure room temperature is 72-75f
* Ensure pigs are laid out (not piling) under heat lamps
SOW RECORDED
* Ensure pig comfort by watching and listening to the pigs
• *Record the date, time of day, and boar for first, second and third services.
* Ensure total airflow is not too high (20cm/sow) and ventilation is
You can also record the result of 21-day heat checks and pregnancy
adjusted properly to avoid drafts and chilling pigs.
checks at 35 to 42 days after breeding.
* Scrape crates twice daily
DAYS FROM WEANING TO BREEDING
• *when sow is breed, she should conceive and farrow 114 days later.
FARROWING RECORDS FORM Induce sow with care
• * This form allows you to keep important information on sows and their * Make use induction to attend farrowing of sows with problem history
pigs. It includes a record of sow condition, number of pigs birth weaning * Avoid inducing sows too early (no less than day 114 of gestation) which
weight and vaccination. can lead to low-viability pigs.
THE DEATH LOSS RECORD
• * By keeping a record f death and their causes, you can detect most health Warm up and dry off all piglets
problem easily. * Realize pigs are born wet and cold
• * primary for health purposes. *Use hot boxes and drying powder
Ensure all pigs receive a good dose of colostrum
* Realize all pigs need colostrum
*realize colostrum provides warmth, energy and important antibodies
HANDLE FARROWING SOWS AND SUCKLINGS
* Observe the piglets in the afternoon after farrowing to make sure all
Preparation during pre-farrowing operation piglets a good drink. Mark the head of pigs to make sure they have nursed.
* Ensure rooms are warm enough and controls are reset for newly Minimize transfer
farrowed pigs. * Realized piglets may need to be moved to divide up the number of
* Ensure hot boxes are cleaned, dried and disinfected and dying agents are piglets on a sow without a concern for size
available. * Transfer pigs with minimal movement
* Don’t disrupt litters if you don’t have to or unnecessary disruption
Don’t ignore fallbacks or starve outs
 * Give these pigs attention everyday 5. Frequent urination
* Observe all the piglets and identify opportunity animals daily, then 6. Milk let down
provide a better place for those pigs in need. 7. Mucous discharge
* Used empty crates sows, bump weaning to meet the needs of
compromised pigs. FARROWING PROLEMS:
Evaluate the sow 1. MASTITIS-inflammation of the udder
* Make this job easy 2. METRITIS- retain placenta
* Judge weather sows are eating 3. DYSTOCIA- difficult to give birth
* Empty feeders and provide fresh feed 4. AGALACTIAE- no milk let down
* Check water flow and help first- parity females find water
* Evaluate weather pigs look good Care of new born pigs:
* Determine if all of these areas have been covered. If so, then move on, if * The presence of the caretaker of farrowing time necessary not only to
not, then provide attention to details and work to fix the sow. Walk the help the sow when in distress but also to give assistance to the piglets.
sow so she will urinate and defecate, which should stimulate appetite. * As soon as pigs is born, removed the transparent fetal membrane
covering the body with dry piece of cloth.
Farrowing Crates * This will keep the piglets dry and prevent them from chilling
* Farrowing crate were conceived in an attempt to reduce the trampling and * Removed as soon as possible any film or mucus that clogs the nose or
crushing of piglets by the sow by forcing the sow to lay down slowly and carefully mouth
due to the tiny dimension of the crate. Just like stalls, farrowing crate are frowned * If the piglets cannot breath freely, hold the hind legs with the head down
on by consumer. and swing it gently to hasten the removal of the mucous from the nose.
Problems with Stalls * Newborn need 90f
* Physical disorder such as joint damage, leg weakness and urinary track infection * lighter, smaller pigs need extra attention
due to lack exercise and confinement on the hard floors
* Chronic stress, aggressive and abnormal behavior due to boredom from Care of the sow after farrowing:
excessive periods of confinement * Begins with good care before farrowing
Benefits of Stalls * Comfortable, good feed, plentiful water
* Easier to stock people to individually supervised and examine animals and feed/ * Sow/gilt vaccination to protect pig from diarrhea
water them * Parasite control
* Easier to supervised and control adult pigs efficiently * 3-4 days adaptation period of farrowing facility
* Protection of piglets and easier supervision of sow and piglets at farrowing * Good care of farrowing
NOTE: this benefits are for handlers and stockperson, not in the interest of * Comfort is a top priority
the welfare of the pigs. * When sow stops training and shows interest in her litter you can assume
she is done
SIGNS OF FARROWING * Placentae are passed shortly after last pig or up to 12h later
1. Biting or hurdles and guard rails * If you do not see placentae in 12h there may be another pig so check her
2. Sows are always in “sitting dog position” * If she continues to strain or has a smelly discharge check for another pig
3. Distention and enlargement of the udder * Most sow eat very little for up to 48h post-farrowing, this is normal
4. Enlargement and swelling of the vulva * Provide no or very little feed the day of farrowing
* By the day after farrowing increase feed
 * Expect the sow drink 4-5 gallons a day – check waterer.
CASTRATION:
Managing and processing newborn piglets: * After slaughter, large entire males can have a distinctive odor in the
* Over half of preweaning death losses occurs in the first 72h after birth carcass which become more pronounced when the meat is heated during
* Piglets of 102-104, but they lose body heat rapidly cooking. For this reason, some butcher and processors tend to refuse to
* It is very important that new born are dry, warm and free from drafts handle boars, or they pay a much lower rate for them. If surgical castration
* Newborns normally get to their feet within 1-2 minutes and suckle is considered necessary for market and consumer requirements it should be
within 15 minutes performed by a trained and competent operator. Non-surgical methods are
-Cutting Umbilical Cord: preferable. Surgical castration requires that the animal be adequately
-Cutting needle teeth: restrained and the testes removed by use of a sterile, sharp implement such
a knife or surgical scalpel. It is recommended that piglets be castrated after
2 days of age, when they have established their suckling order, and before
IMPORTANT OF COLOSTRUM 7 days of age. When the pigs older than 7 days of age are castrated,
* Soon after cutting the needle teeth, put the pig back together to the dam in order
appropriate and effective restrained should be used. Surgical castration
that they could suck the first milk contains high levels of immune globulin. The
should be avoided,
ingestion of colostrum is critical into the survival of the newborn pig because it is
the chief source of immunity to disease during the early life. It should be noted that
PROPER TEMPERATURE OF YOUNG PIGS:
the gradual change of colostrum to milk occurs in the course of 2-3 days transition
* Good care and management in the farrowing quarters has a major influence on
period.
the number of live born piglets that are weaned and on how well they perform in
later stages of production
PROVISION OF IRON * Piglets are born without antibodies protection, their bodies contain fat energy for
* Various oral mixture can be used and are placed on the back of the about one day of life.
tongue, best given within 36 hours of birth to be effective, iron can also be * The farrowing quarters need to provide two different microclimates:
provided in piglets, drinking water, with a dispenser placed in the creep • A cool one for the sow (60-65)
area. • a hot one for the newborn piglets (85-95f) the first few days then
* Iron sulfate can be painted into sows teats 2-3 days decreased to the 70-80f range
* Use iron licks or blocks • to achieve this goal, maintain a room temperature at approximately 65-70f
* Injections- specialized compound are available for injection with a and provide zone heating for the litter.
syringe direct into the tissues. This is the most certain way of providing
iron over the critical period, as iron slowly absorbed into the bloodstream.
* The best site for injection is in the neck. By the time the piglets are CARE AND MANAGEMENT OF PIGLETS TO
eating creep feed, they getting sufficient irin to meet their requirements. WEANING:
* Almost of the 50% of the pigs die on a farm, die they before they are 14
TECHNIQUES TO ENSURE EFFECTIVE NOTCHING: days old. Good management in the farrowing house, where the piglets are
* EAR-notching helps identify a pigs litter and which one of the litters it born and kept for the first 28 to 35 days of their lives.
is, giving each pig a unique identity number. Notches are placed in one * Make sure that all piglets suckle a teat as soon as possible after birth to
five location in the pig’s right ear- to show the litter number- and in one of take the colostrum.
three location in the left ear- to show the individual pig number. Correctly
notching pig is a key.
 * The farrowing pen must be designed in such a way that the sow cannot RAISE WEANLINGS
lie on the top of the piglets. Newborn piglets are very sensitive to cold,
draughts wet bedding and floors as well as sudden changes in temperature
WEANERS QUARTERS:
* A farrowing crate for the sows and a creep area for the piglets should be
* The house should be clean, dry, draught free environment minimum with
provided to prevent reduce deaths as a result of piglets being trampled by
temperature fluctuation
the sow or as a result of cold and draught.
* The use of nesting boxes can provide some relief after weaning
Creep feeding:
* The whole are can be properly disinfected, and routine maintenance
* Piglets take dry feed at 2-3 weeks. Provision of addition nutrients at this
easily carried out.
time is essential to have maximum growth and development. Sow milk
* The environmental requirements can be controlled to suit the age of the
alone is not sufficient for piglets.
pigs, the exact style and type of housing will in part to be determined by
Weaning of Piglets:
cost, personal preference and the number and weight of the weaners to be
* Usually weaning is done 7-8 weeks. The sow should be separated from
accommodated
the piglets for a few hours each day to prevent stress of weaning and its
FEEDING WEANERS:
feed is reduced gradually.
*Prior to weaning at 3-4 weeks of age, piglets are commonly achieving
300-350g of daily gain
DAILY PIGLETS OBSERVATION:
* A quick, sustained recovery depends on the quality of their feed, the
* Closely observe each piglet at least twice daily for evidence of adequate
environment and the skill of their attendant
milk production by the sow
* Changes in the stomach occur within 6 hours of weaning
* Careful observation of piglet behavior and body condition is the best
* Good feeding practice continue to feed the same high quality creep diet
method of determining if the sow is milking well.
for 10-14 days after weaning
* Healthy , well nourished piglets run around and play, especially when
* Feed little and often, feed at least twice daily and match the feed
the sow rises to eat.
consumed with a gradual increase in feed offered. A target should be
* However, in a few days they begin to be active away from the udder.
150g/day in the first week, rising to around 250-300g/day in the second
* Well nourished piglets have tight, shiny skin and a thrifty look.
week.
* If the piglets needle teeth have not been clipped, they can inflect severe
PEN AND FACILITIES:
damage to the faces and snout of litter mates and sometimes to the sow’s
* Nursery environment consideration facilities for pigs weaned at a young
udder.
age pose the greatest design challenge of any swine building. The nursery
facilities must provide a clean, warm, dry, draft free environment to
COMMON DISEASE FOR PIGLETS:
minimize the stress of weaning while promoting high health and maximum
Disease major sign
growth. Achieving this goals requires care when choosing this materials
1. E.coli - sudden death (diarrhea)
used for interior walls and ceilings, temperature and ventilation rates (air
2. Coccidiosis- diarrhea at 10-21 days
quality) type of flooring, pen size, stocking density, feeder and design and
3. Overlay/trauma- sudden death
space, and waterer numbers and placement.
4. Starvation - weakness death
5. Stillbirth- born dead
TEMPERATURE AND VENTILATION FOR WEANLING PIGS:
6. Miscellaneous- lameness, sudden death and infections
* Temperature and ventilation the floor level temperature in the nursery
7. Exudative Epidemitis- skin lesion death
for pigs weaned at 14 to 21 days of age should be maintain at 90f for the
 first week post-weaning. The temperature can be reduced 2 to 3f each 2. STARTER - 1.5 months to 3 months age
week until a minimum temperature of 70 to75f is achieved. 3. GROWER- 3 months old to market age
FEEDERS AND WATERERS: 4. BREEDER MASS- boar, sow, gilt
* Nursery pens should be equipped with feeders space that allows at least
half of the pigs in the pen to eat at one time. For the first few days FORM OF FEEDS:
immediately after weaning. Supplemental feeder space (feed boars, feed 1. Mash
pens) should be provide to permit all pigs to eat at once. The feeders 2. Crumble
should have tray dividers that prevent small pigs from lying in the feed 3. Pellets
tray and possibly becoming trapped. One nipple waterer should be
provided for every 10 pig, with minimum of 2 nipple waterers /pen. the
height of the nipples should be adjusted to the height of the pigs' back,
TYPES OF FEEDS:
1. Pre-starter (boaster)
and they should be spaced at least 14 inch apart to prevent one pig for
2. Starter
controlling the waterer. Water pressure on the nipple should be limited to
3. Grower
20 (or flow rate of 1-2cups/minute) so the pig can suck/drink water from
4. Lactating
the nipple without getting squirted.
5. Gestating
BIO-SECURITY:
* Measure should be implemented that limit to exposure to nursery pigs to
pathogens and disease that may present in other stages of the production COMMON FEEDSTUFF:
unit. A good practice is to feed and check pigs in the nursery after being in 1. Rice bran
contact with other pigs, they should put first put on clean booths and 2. Corn bran
clothing to minimize the risk of carrying harmful organism in the nursery. 3. Ground corn
depending on the health status of the other pigs on the farm, requiring 4. Corn grits
workers to shower before re-entering the nursery may also be necessary. 5. Copra meal
6. Soya meal
7. Fish meal
8. Ipil-ipil leaf meal
9. Molasses

FEEDING PROGRAM: Managing the newly weaned pig:

* Newly weaned pigs arriving at weaner pen are the highest – health risk
*Most commercially available protein sources, supplements and premixes can be
animals in a production unit.
utilized in one of four basic program (feeding system)
* This makes their initial management and care vitally important
1. The complete diet system
Before arrival:
2. The complete supplement system
* Managing weaners pigs begins before the arrival. The room and all
3. The basemix system
equipment must be properly washed and disinfected.
4. The premix system
* Ventilation controls should be checked and functionally and properly set,
allowing time for the rooms to become warm and dry before the piglets
FEEDING SCHEDULE: arrive.
1. PRE STARTER- 5 days old to 1.5 months of age
 * Federer and supplement heat must be in place and functioning, and Evidence of the urination and/or defecation
waterers should be checked and adjusted to the proper height. Sign of dehydration- sunken eyes
* Weaners pigs should have one watering space for each 10-15 pigs
Upon arrival: Important points to remember in the restriction of disease:
* Piglets weaned between 21 to 28 days of age generally range in weight * The ability of the newborn piglet to resist infection by consuming
from 6-9kg. adequate amounts of colostrum
* At arrival, pigs should be shorted according to size and body condition, * The infective dose required to cause disease
grouping by weight allows to more closely match the pig’s weight to diet * The effect of the housing environment
provided * Producers should ensure that sows are well immunized, that piglets
* This is important because of the expense of this initial diets and the consume ample colostrum, that cross fostering has been completed by 48
range in the digestive capability of pigs. hours post farrowing and the environments are clean and that temperature
requirements catered.

First 36 hours after placement:

* During the first 36 hours after weaning, pigs need to find the water and
feed
* During this period, double check the water height adjustment to ensure
proper access.
* Waterer height should be adjusted to approximately shoulder height of
the smallest pigs pen.
* Assure that feeds is always available in the Federer, and its comforts
mats are used, place small amounts of feeds on the mats to encourage
feeding behavior.
* Pig should non limited after arrival, feed can be provided several times
per day, but fresh feed should always be available.
36 to 60 hours after placement:
* Most pigs will have found the water and will have to find the feeder and
eat by 36 hours after placement
* however, this is a critical period for identifying pigs that may acquire
extra attention
* 2-4 % of pigs will be candidates for individual attention, identifying
them is always the most difficult part of the process.

Risk of pigs while taking a walk:

Mental status- alert vs. exited/depressed
Body condition- fat or normal vs. thin
Abdominal shape- bloated or gaunt
Skin- sleek vs. fuzzy
Appetite- feeding at the feeder vs. huddled