The basic stockmanship guide: Pigs, Hogs and Swine JOHN CARR
The basic stockmanship guide: Pigs, Hogs and Swine
Three-site production: a system where pigs are reared on three
separate farms - classically gestation and farrowing on one farm/site, nursery on another and grow/finish on a third site. Two-site production: a system where pigs are reared on two
separate farms. Classically two forms: a) Gestation, farrowing and nursery on one farm/site and the grower/finisher on another farm/site. b) Gestation and farrowing on one farm and wean-to-finish on another. Some variations in gestation housing: crates/stalls, ESF
(Electronic Sow Feeding), trickle feeding (feeding small amounts over a short period of time), outdoor (housed outside in arcs).
Some basic facts: Age at breeding: for a gilt, 220 days; for a boar, about 7 months. Oestrus cycle: 18-24 days - three weeks. Gestation: 115 days - three months, three weeks and three days. Breeding season: generally none - poorer in the summer and early
autumn. Slaughter weight: about 114 kg (250-280 lbs) at about 26 weeks
of age.
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1   General
Stockmanship. The basics Take time to scratch their ears There is nothing more important that a stockperson can do than simply go out and look and listen to the pigs. Early in the morning and late in the day (around sunrise and sunset) are excellent times to take a really hard look at the animals under your care. Seeing the pigs well fed and content at the end of the day can take the edge of all the aches and pains of the day.
Remember There is not one pig producer who is caught up with all the chores, there is always something else to do. But do not let the job get in the way of caring for the pigs themselves.
Take time to care for them.
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The basic stockmanship guide: Pigs, Hogs and Swine
Breeds of pigs. Introduction White Colour Flopped ears, roman nose
Landrace
Red Colour Flopped ears, roman nose
Duroc
Belted Colour Flopped ears, roman nose
Saddleback
Other pigs All black, flopped ears, roman nose
Large Black
Photographs courtesy of Carlos Sañudo Astiz. Atlas Mundial de Etnología Zootécnica. Ed. Servet 16
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1 General
Pointed ears, dished face
Large White/Yorkshire
Pointed ears, dished face
Tamworth
Pointed ears, dished face
Hampshire
6 white points, pointed ears, dished face
Berkshire
There are hundreds of breeds –most in China– where most of the world’s pigs live.
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The basic stockmanship guide: Pigs, Hogs and Swine
Haematology, biochemistry, temperature, urine and semen Blood volume = 61-68 ml/kg Chromosome number = 38 Ventilation pressure = 18-22 cm H20 Respiration rate = 12-15 breaths/min Tidal volume = 5-10 ml/kg
HAEMATOLOGY Unit
Weaner
Feeder
Sow
g/l
90-140
100-150
100-170
Haematocrit
L/L
0.26-0.41
0.29-0.42
0.29-0.46
Erythrocytes
x1012/l
5.3-8.0
5.7-8.3
5.1-8.0
MCV
fL
42-62
44-56
52-63
MCH
pg
14-21
15-20
18-22
MCHC
g/l
320-360
320-380
340-380
Leucocytes
x109/l
8.7-37.9
11.6-32.9
10.6-24.0
Lymphocytes
x109/l
2.2-16.0
3.6-18.5
3.7-14.7
Eosinophils
x109/l
0-1.8
0-2.5
0-2.4
Basophils
x10 /l
0-0.5
0-0.7
0-0.5
Monocytes
x109/l
0-6
0-4.9
0-2.4
Haemoglobin
9
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1 General
Serum biochemistry Parameter
SI Unit
yGT
IU/l
A/G
g/g
US
Weaner
Finisher
Adult 41-86
0.5-2.2
0.4-1.5
0.6-1.3
Albumin
g/l
19-39
19-42
31-43
Alk. phos.
IU/l
142-891
180-813
36-272
ALT
IU/l
8-46
15-46
19-76
Amylase
IU/l
528-2,616
913-4,626
432-2,170
Anion gap
mmol/l
AST
IU/l
Bicarbonate
mmol/l
Bilirubin
µmol/l
Calcium
mmol/l
Chloride
mmol/l
Cholesterol
mmol/l
CK
7.5-36 21-94
16-67
36-272
x 60
0.9-3.4
0-3.4
0-3.4
x4
2.02-3.21
2.16-2.92
1.98-2.87
8-31
96-111 x 39
IU/l
1.06-3.32
1.37-3.18
1.24-2.74
81-1,586
61-1,251
120-10,990
Conj. bilirub.
mmol/l
x 60
0.9-3.4
0-1.7
0-1.7
Creatinine
µmol/l
/88
67-172
77-165
110-260
0-3.4
0-3.4
Fibrinogen
g/l
Free bilirub.
µmol/l
x 60
160-380 x 18
0-3.4
Glucose
mmol/l
3.5-7.4
4.0-8.1
2.9-5.9
GSHPx
IU/gHb
30-137
48-135
IgG piglet blood
mg/ml
25-35
40-141 < 10
Iron
µmol/l
x 5.59
LDH
mmol/l
x9
Magnesium
mmol/l
Pepsinogen
ng/ml
Phosphorus
mmol/l
3-38
concern 39-43
9-34 0-11 0.5-1.2
x 3.1
149-313
230-570
1.46-3.45
2.25-3.44
1.49-2.76
Potassium
mmol/l
x 3.9
3.5-4.8
Sodium
mmol/l
x 2.3
132-170
Total protein
g/l
Triglyceride
mmol/l
x 89
UIBC
mmol/l
x 2.8
Urea nitrogen
mmol/l
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44-74
52-83
65-90 0.2-0.5
43-96
48-101
54-99
2.90-8.89
2.57-8.57
2.10-8.50
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The basic stockmanship guide: Pigs, Hogs and Swine
Threats to a pig unit The number one threat to a pig unit is any sick pig currently in the unit, so we must always ensure a good management of the hospital pen. These threats are, in order of importance, the following (though the order can change depending on many circumstances): • Other pigs. • Pork products (ham, salami, sausage, pizza). • Knackerman (placement of dead pig disposal area). • Transportation systems. • Locality of neighbouring pig units. • Presence of a major road. • Purchased second-hand equipment. • Clothing from another unit. • Birds, rodents, cats, dogs, flies. • Artificial insemination and embryo transfer. • Feed and water. • Bedding and straw.
!
Ensure a known source of manure for straw.
• Staff owning their own pigs. • Staff visiting pig markets, shows, other pig units and slaughter-
houses. • Veterinary surgeons and other pig advisors. • Visitors.
!
Electricity and gas service people should be very careful.
• New utensils. • Medicines, live vaccines.
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The basic stockmanship guide: Pigs, Hogs and Swine
Pressure washing Preparation 1 Remove all the animals from the building. 2 Ideally all feed should have been eaten by the previous occupants.
Remove all feed by bag and remove it from the room. 3 Dismantle as many movable objects and remove them from the
room. 4 Isolate all electrics. Ideally, all electrics should be encased in a
wooden box within the room. Comply with current Health and Safety Recommendations.
Pre-cleaning 1 Turn off the water supply that goes into the header tank. 2 Remove the end drinker and drain water supply. 3 Remove accumulations of dirt from the header tank. 4 Re-fit the end drinker. Refill the header tank with water and add
disinfectant. 5 The dung channels should be drained and emptied. This should
include all large faecal accumulations, tanks and gullies. 6 All old or blistered paint work on animal housing, i.e. a crate or
stall, should be smoothed down with a wire brush. 7 Remove all cobwebs by brushing and all other material either into
the slats or pick them up using a shovel. 8 Repair any broken pieces of equipment/housing. 9 Place a garden sprinkler in the centre of the room, attached to an
external water supply, close doors and soak room for 1 hour. Note any problem with the electrics, etc., that may arise. If soaking is not possible, move to the next section.
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2 Biosecurity
Cleaning of all removable objects 1 All removed drinkers and feed troughs should be cleaned out
thoroughly so that all food and faecal material are removed. 2 All removed items should be soaked with water for 5 minutes. 3 Spray detergent using low pressure washing (300 psi) or a foam
gun applicator at a concentration of 2 %. 4 Allow detergent contact time of 30 minutes, do not allow surfaces
to dry. 5 Thoroughly wash down with a pressure washer at 500 psi. 6 All creep light fittings should be thoroughly cleaned. Beware that
bulbs may blow if they are hot and water is splashed on them. 7 Disinfect all utensils by soaking in disinfectant for 1 hour if possible,
otherwise apply disinfectant using a knapsack sprayer or pressure washer at 300 psi. 8 Allow all utensils time to thoroughly dry.
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The basic stockmanship guide: Pigs, Hogs and Swine
Unit security Entry and exit procedures for livestock:
ON FARM
OFF FARM
Security fence with pig creep gate
Off-farm ramp, 5ยบ slope, away from unit
Gate Gate
Drain away from farm Sorting area Pressure washing point
Raised ramp
The washing area should include: water source, dairy brush, yard brush and disinfection point.
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2 Biosecurity
Loading ramp rules 1 Trucks must have no pigs on board, must be clean, washed and
disinfected. 2 The off-farm disinfectant/washing area must be prepared prior to
each loading by the unit staff (wearing off-unit clothing), and then they must re-enter the farm. 3 The truck driver must inform a member of staff using the klaxon
horn upon arrival. 4 The truck drivers must wash their hands and wear the over-boots
provided and dip the boots in the disinfectant provided. 5 The truck driver’s name and vehicle number should be logged in
the animal movement book. 6 Farm staff must not cross the security fence line or the loading
ramp. 7 The loading ramp area must be thoroughly cleaned after loading
each batch of pigs. 8 The truck driver must not enter the unit, under the security
fencing onto the on-farm ramp, to assist the loading. 9 All entry and exit points should be well lit, ideally with proximity
sensors. 10 The sorting area and on-farm loading area must be thoroughly
cleaned and disinfected once the pigs have arrived or left.
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