Ways Of Rearing The Pigs.
It is essential for anybody that involved in the breeding and rearing of pigs to have basic understanding on biologycal aspects of pigs.
TERMINIOLOGLY IN PIG MANAGMENT.
1, Boar - Adult male pigs.
2,sow- Adult female pigs.
3,Farrowing- system of parturition in pigs.
4, piglet- The young pig,it is also know as litter.
5, litter-mature female pig that is about to start reproduction.
6, Borrow- castrated male pig.
7, Insow, pregnant sow.
8, Drysow- Sow in which lactation has stopped .
9, weaner- young pigs that have just sucking.
10, fatherner- Old pigs reared for the market.
11, port- meat of pig.
12,Bacon-salt pigs meat. etc.
There are over 90 recognized breeds and estimated 230 varieties of pigs in the world, although some are numerically small in number. They can broadly classified into indigenous or unimproved types or more modern exotic types which have been selected and developed for specific commercial purposes.
SOME OF THE MAIN BREEDS ARE DESCRIBED BELOW.
Duroc : This has dropping ears and is light to dark brown in colour it does not produce a very good carcass but is an efficient feed condverter,duroc is a hardly animal that survives well in tropical climate .
Large white: This pig has erect ears, is white coloured and very prolific. The breed can be used for both pork and bacon production, it is a fairly hardly animal but suffer from sunburn if it is not kept in a building out of the sun light.
Tamworth: This is a hardly animal of a reddish colour and with erect ears is an efficient, converter of food, it's long body makes it excellent for bacon production.
Landrace: with dropping ears and white in colour, This pig is good for bacon production but require a high level of management.
Wessex saddleback: A black pig with a white band over the shoulder and white front legs, it is very hardly, too short and too fat for bacon production .
Hampshire: This pig is very prolific, it has more meat than the large white and landrace, but is probably best kept for cross breading.
LOCAL BREEDS: This are many local breeds of pigs in different countries. This are usually fairly resistant to diseases and heat stress and are sometime used for cross breeding.
LOCAL BREEDS: There are many local breeds of pigs in different countries. This are usually fairly resistant to diseases and heat stress and are sometimes used for cross breeding.
GENERAL CHARACTERISTIC OF PIGS.
They have a high deposit of fat hence their association with ponds or water because of fat catabolism.
They are very prolific, producing about 8-10 piglets a time.
They can Farrow twice in a year.
The gestation period is very short, it is 114 days(three months, three weeks and three days.)
They have high feed convertibility a piglet attains market weight at about six to months.
Pigs are polystrous animals, that is it can reproduce at any time in year.
They are monogastric animals and are mostly omnivorous in nature.
The neck is short and fixed, that is ,their neck is immobile.
Their size vary from medium to large .
They are reared mostly for meat, lard, bacon and some for bristle, manure,savages e.tc.
The tails is short and coiled.
The hair content in the body is very low and sparsely distributed.
Pigs require little investment and have good Savage value when the old pigs are to be sold off.
The meat is often associated with tapeworm.
Their consumption and rearing is criticized by muslims and Rastafarians hence they are confined to Christian state.
MAGAGEMENT.
Housing of pigs: The pigs are not very popular among the Muslims hence the rearing is restricted to the non-muslims.
UNDER THE INTENSIVE SYSTEM OF MANAGEMENT HOUSES ARE PROVIDED IN FORM OF PEN.
The pig pens are divided into padlock.
The wall is built of blocks, the roof is of iron sheets or asbestos while the floor is made of concrete.
Each paddock should be constructed in a slanting or sloppy form with the inner end having a water deep for cooling the body temperature of pigs.
The gates should be made of iron bar.
The house must be well ventilated.
In most cases, the male should have kept separated from the female.
The house should have Farrowing crates, rail guards, beddings,feeding and water troughs.
FEEDING IN PIGS.
Pigs have simple stomach, they are monogastric feeders and very voracious in appetite.
They are fed on roughages, like yams,cassava,maize,sorghum. e.t.c
Concentrate feeds like fish meal bone meals, cotton seed meals are also provided but there must be a guide toward tainting of meat.
There is an occasional supply of vegetables.
Balanced ration, production and maintenance ration are also supplied where necessary.
The piglets is given creep feeding from about two weeks after farrowing.
Weaners and breeders mash should be provided to piglets and point of Farrow sow.
HYGIENE IN PIGS.
Regular dipping of the pigs to prevent ectoparasites .
Pigs should be de-wormed regularly.
The bedding, feeding and watering troughs should be cleaned
The pigs should be vaccinated against certain diseases.
Spray the pen with insecticides and other disinfectants.
Wash the pen clean regularly.
Remove cobweb and other dirty things from the pen.
Always washed your hands after feeding and cleaning their places.