2
Introduction
Content
A- Introduction
5
I- Basic needs in swine raising
8
1. Breeder Stocks
2. Weanlings
3. Housing and facilities
4. Feed
11
5. Water
12
6. Market
14
9 10
II- Components of swine management
15
1. Genetics
17
2. Health
18
3. Environment
19
4. Nutrition
20
Introduction
3
B- Components of swine management I- Genetics
21 23
1- Genetic improvement/ breeding program
24
2- Management of breeder pigs
25
II- Health Management
49
1- Broad
50
2- Vaccination
52
3- Parasites
54
a. Internal parasites
b. External parasites 4- Biosecurity
60
a. Segregation
61
b. Cleaning
c. Disinfection
III- Environment
a. Ventilation control
b. Controlling humidity
c. Design, layout and management of buildings
67
IV- Nutrition
1- Feeding Breeder Pigs
68
2- Sow Body Condition
69
CONCLUSION
4
Introduction
74
A. INTRODUCTION
Introduction
5
INTRODUCTION Pork has always been part of the Vietnamese diet, and because of this, swine raising has also been part of our culture since the very beginning. Today, apart from being a regular member of many households, the pig is also a significant contributor to the family’s income.
The average meats are included in Vietnamese meals 6
Introduction
Realizing the importance of swine raising to Vietnamese culture and its economy, JAPFA Comfeed Vietnam has come out with this practical and easy-toread manual on the basics of swine raising. This manual will be an effective supplement to technical seminars and livelihood projects. This manual also shows the unwavering commitment of JAPFA Comfeed Vietnam, not only in providing excellent pig feed, but more so in supporting the development and progress of the swine raising industry throughout the country.
Introduction
7
I
Factors needed to raise pigs Before entering into a swine raising venture, the following basic requirements should first be considered. If any one of these requirements is lacking, swine raising may not be viable.
8
1.
2.
Breeder Stocks
Weanlings
3.
4.
Housing and Facilities
Feed
5.
6.
Water
Market
Introduction
1. Breeder Stocks If you are intending to raise pigs for breeding and piglet production, a source of superior quality breeder stocks is the first requirement. These breeder stocks should be fertile, prolific, healthy, and should be acquired from a reputable source.
2. Weanlings If you are intending to raise pigs just for the market, a source of healthy, strong, and fast growing weanlings, is the first requirement. These weanlings should also have been vaccinated against hog cholera and other major swine diseases in the area, beforehand.
Introduction
9
3. Housing and Facilities • The cost of housing requirements for swine raising is extremely high. In fact, it is your single, largest investment; probably, even more costly than all the other requirements (e.g., breeder stocks) combined. • However, the type and design of housing and facilities would greatly affect the productivity, growth performance, and health of your pigs. • Furthermore, some facilities could even affect the cost of the other farm inputs or requirements, such as the feeds and water. This is best illustrated by the significant reduction in water consumption of growing-finishing pens with slotted floors.
10 Introduction
4. Feed
Japfa Comfeed Việt Nam - Branch Long An
• The availability of premium quality and economically viable feeds is essential in swine raising. Unless properly fed, pigs can never maximize their potential for reproduction and growth. Feeds also contribute as much as seventy (70) percent to the cost of producing each kilogram of pork, so feed quality and cost will surely affect your profitability. • JAPFA Comfeed Vietnam makes sure that excellent quality feed that maximizes reproductive and growth performance of pigs is always available to all swine raisers in the country. JAPFA Comfeed Vietnam uses the most modern equipment to produce premium quality feeds, containing only the best ingredients available worldwide. JAPFA Comfeed is scientifically formulated to be most economical, while making sure that the dietary needs of the most genetically advanced breeds of swine are satisfied. JAPFA Comfeed is available in all types of feed for swine, each with specially designed feeding program for all ages. Introduction 11
5. Water
Abundant potable water is definitely essential in swine raising, especially in a tropical country like ours. Pigs consume water four times as much as feeds, so if pigs can’t have enough water to drink, their feed intake will be limited. This could lead to poor growth and disease. Water consumption for cleaning and sanitation purposes is also high, regardless of type of housing and facility. This means that without a continuous source of water, a swine raising project may certainly be considered non-viable.
12 Introduction
• Water consumption for cleaning and sanitation purposes is also high, regardless of type of housing and facility. • This means that without a continuous source of water, a swine raising project may certainly be considered non-viable.
Introduction 13
6. Market
• Any swine raising project cannot be viable in an area where there is no nearby or accessible “market” for your pigs. Raising swine may be viable near a big river or high on a mountain, due to the abundance of water, but the absence of roads to and from the location will certainly make it a failure. • Producers of piglets for fattening would also need backyard raisers who are willing to buy weanling pigs. The price of market pigs per kilo live weight, within the proposed farm area, should also be taken into consideration. The market demand in the locality may be too low, making the cost production even higher than the selling price. 14 Introduction
Success factors in pig production management
Genetics
Health
Environment
II
Swine raising involves the successful integration of different components. Although each component is essential, all of them should be considered as part of a “whole”, rather than emphasized individually. Deficiencies in one of the components or excess attention to one at the neglect of the others will definitely result to failure. The act of “balancing” all of these components is called management. Following is a short description of these components.
Nutrition
Introduction 15
16 Introduction
1. Genetics • Genetics determines the potential of your pigs for growth, carcass quality, and productivity. In swine management, genetics can be improved by effective selection. Selection is the process of choosing particularly superior animals to be parents. However, before selection is done, the average performance of your existing animals should first be determined. Once the average performance is known, selection of animals performing above average can then be done. • An example is when you are buying or selecting a boar that would improve the growth rate of your fattening pigs. Before making your choice, you should first know the present growth rate of your pigs. To improve this growth rate, you should choose a boar that has a much better growth rate.
Introduction 17
2. Health • Achieving a high health status for your pigs, through effective control of disease is another component of successful swine raising. Mortality due to disease is costly, but in cases when the infected animal survives, it becomes even more costly, because disease damages the body, causing poor feed conversion and slow growth. • High temperatures and humidity characterize our country’s tropical climate. The stress brought about by this environmental condition when combined with over-crowding can easily promote the occurrence of disease among pigs. Preventing the spread of disease is also made difficult by the numerous importations of disease carrying animals and the increased movement of animals and animal by-products among the different islands throughout the country. • Strict quarantine measures to limit the exposure of your pigs to disease carriers, such as vehicles, animals, and people, is the first step in the effective control of disease. Maintaining hygiene and excellent sanitation is the next important step in preventing disease outbreaks. Effective vaccination against the major diseases in the area, and a strategic medication program is the final guarantee that all your pigs will be healthy, and the negative effect of disease on their performance will be minimized.
18 Introduction
3. Environment • The pig’s environment is everything outside its body, which includes other pigs, people, the housing, and other facilities. The manner in which all of these relate to your pigs can either propel or constrain their performance. • Over-crowding will reduce feeding space, which could reduce feed intake and growth rate. Improper handling, especially at breeding time, can negatively affect the boar and decrease mounting time, causing re-breeds or low litter size. Poor ventilation in the nursery can cause ammonia build-up, which can irritate the respiratory tract, promoting pneumonia among newly weaned piglets. These are just some of the many ways on how the environment can negatively affect the performance of your pigs.
Introduction 19
4. Nutrition • Nutrition is the fuel that will drive your pigs to achieve its genetic potential. Feed provides the raw materials to express the performance which genetics has set. It is therefore impossible to realize the superior performance of genetically superior pigs without providing excellent feed. • Conversely, excellent feed can never compensate for genetically inferior pigs. Nutrition is probably the easiest to improve among the four components of swine management. Just give your pigs JAPFA Comfeed, and the nutritional needs of your genetically superior pigs are surely met.
20 Introduction
B. COMPONENTS OF SWINE MANAGEMENT
Components of Swine Management 21
Now let's go into more detail on each of the factors mentioned earlier.
22 Components of Swine Management
Genetics
I
Components of Swine Management 23
1. Genetic improvement/ breeding program Triết lý của Japfa khi tạo nên những con giống vật nuôi là dựa trên các yếu tố ảnh hưởng đến tổng lợi nhuận của toàn hệ thống. Dưới đây là một chương trình tạo giống được áp dụng phổ biến tại các nhà tạo giống chuyên nghiệp:
Heo cấp ông bà GP
YORKSHIRE
LANDRACE
Heo cấp bố mẹ PS DUROC
Heo thịt thương phẩm 3M
24 Components of Swine Management
York-Land/ Land-York
2. Management of Breeder Pigs a. Selection • Initial selection of pigs as future breeders should be done immediately after birth. Initially, candidate breeders are identified based on their genetic merits, which means that selection at birth, is based primarily on the merits of their parents or genetic line. Selection based on their physical merits is done much later. Candidate breeders should not undergo castration (male) and tail docking (male/female). • After weaning, candidate breeders, which were selected earlier, should be separated from the rest, grouped together, and given special attention and care. • Candidate breeder boars should be screened again at around three (3) months, based on the boar’s physical traits (e.g., body conformation). All non-selected boars should be castrated not later than 3 months old so they could still be sold later as market pigs.
Components of Swine Management 25
• Candidate breeder gilts should be screened again at about 5 months old. Selection, at this time, can be done based on the gilt’s physical traits (e.g. body conformation, growth rate, etc.). All non-selected replacement gilts should be transferred immediately and included with the market pigs. • Final selection of all candidate breeders is done at about 7 months old.
• Selected replacement gilts should be housed close to mature boars to promote sexual maturity. • New boars are allowed to breed for the first time also at around 7 months old, to allow them to get accustomed to their very important task in the future.
26 Components of Swine Management
There are many criteria that can be used a replacement gilt candidate. The diagram below shows the traits that are desirable in replacement gilt.
Lông da mượt, mắt tinh nhanh.
Thân hình cân đối, có sự kết hợp hài hòa giữa các phần cơ thể: đầu, cổ, vai, ngực, lưng sườn bụng và mông.
Không có khuyết tật, dáng đi nhanh nhẹn.
Bốn chân thẳng khỏe.
Có từ 12 vú trở lên phân bố cách đều, đầu vú lộ rõ, núm vú dài.
Không quá gầy hoặc quá béo, đạt khối lượng chuẩn theo yêu cầu của từng giống.
Háng rộng, âm hộ phát triển bình t h ư ờ n g không có dị tật.
Components of Swine Management 27
b. Replacement Gilts • Replacement gilts are first bred when they are at least 8 months old. Breed them on their second or third heat so as to ensure their sexual maturity. Their live-weight should also be at least 140 kilos by this time. Gilts below this live weight at this time should not be bred and instead should be culled.
• The heat period of pigs usually lasts between 2 to 5 days, but generally, the heat period of gilts is shorter, compared to sows, and this heat period is even more shortened when the environmental temperature is high, especially during the hot and humid summer months.
28 Components of Swine Management
Not all of these signs may be observed, but seeing 2 or more of these are a sure sign of heat.
Components of Swine Management 29
30 Components of Swine Management
c. Boars
• Đặc trưng của đàn đực giống chất lượng thể hiện qua những tiêu chuẩn như: tỷ lệ nạc cao, độ dày mỡ lưng thấp, dài đòn, đùi và mông to, ngoại hình và sức khỏe tốt, tính dục mạnh, tính tình dễ huấn luyện. • Junior boars (less than 12 months old) are used only once a week. Mature boars can be used more frequently, at about 2 to 3 times a week.
Components of Swine Management 31
d. During Pregnancy
The objective in the management of pregnant pigs is to prevent stress. Pregnant pigs should be kept comfortable, cool, and relaxed at all times. Preventing stress during gestation will, not only promote larger and heavier litters, but also more importantly, help the pregnant pig prepare for the difficult task of “mothering�, come lactation time.
32 Components of Swine Management
• The gestation period of pigs is 114 days on the average. This is equivalent to 3 months, 3 weeks, and 3 days.
• It was also noted that pigs that gain most weight during pregnancy, are the ones that lose the most weight during lactation
Components of Swine Management 33
• Pigs should not gain more than 25 kilos during its entire gestation period.
• The gestation period of pigs is 114 days on the average. This is equivalent to 3 months, 3 weeks, and 3 days. • For the first two months of pregnancy, give only 2 kilograms of 656 from JAPFA Comfeed per head per day. • On the third month of pregnancy, slowly increase that to about 2.5 kilograms per head per day. • On the last two weeks of pregnancy, slowly increase that further to about 3 kilograms per head per day. • A couple of days before their expected date of farrowing, reduce feeding such that only 1kilogram of feed is given on the day of farrowing. 34 Components of Swine Management
Components of Swine Management 35
e. Farrowing Time Not all pregnant pigs farrow at exactly 114 days from the day of breeding. A delay or advance of 2 days is considered normal. However, on the third day of delay, farrowing may have to be induced with a prostaglandin injection. This is done to prevent the overdue piglets from dying inside the sow.
There are several signs that a pregnant pig shows when it is about to farrow • Enlargement of the vulva • Inflation of the mammary glands are the early signs • Unusual activity such as scratching the floor • It is already tense • Milk also begins to come out of the teats
When you see these signs, clean and dry the sow, particularly its mammary glands and vulva. Clean & disinfect the farrowing pen and prepare everything you need for the sow and newly born piglets.
36 Introduction
• Farrowing is a very normal activity for your pig, so you should be relaxed and should allow your pig to farrow with minimum disturbance and intervention. The behavior of pigs during farrowing also varies greatly among individuals; so don’t panic when a pig shows unusual behavior. Just take note of this unusual behavior so you will be ready for it the next time the same sow farrows. • The average time interval between two deliveries is about 25 minutes. If 30 minutes have lapsed from the last delivery, begin to examine the sow for signs of difficult labor. • A sedative or tranquilizer may be used to calm down a sow that is hyperventilating or showing signs of “hyper-tension”.
Introduction 37
• The use of oxytocin in promoting uterine contraction is no longer routinely recommended. Normal sows have enough of this hormone in their system during farrowing and should not be given without a veterinarian’s advice.
Farrowing is considered finished after the expulsion of the placenta. However, there are instances when one or two pigs are still delivered afterwards. Expulsion of the placenta may also be delayed sometimes, but the placenta not coming out happens in very rare cases.
38 Introduction
• Clean and dry the sow after farrowing. • Vaginal douche of antiseptic with antibiotic is usually given within an hour afterwards.
• An injection of long-acting penicillin or oxy-tetracycline is also recommended. Introduction 39
3. Management of Piglets • As soon as the piglet is born, remove the thin membrane covering the nostrils, to allow free and normal breathing. Use any suction to remove mucus and other obstructions inside the nose, which may cause suffocation.
• Clean and dry the newly born pig using a clean and dry cotton cloth. Gently massage the body to stimulate respiration and blood circulation.
40 Introduction
• Place the clean and dry pigs inside the brooder box for about 15 minutes after birth. • The brooder should contain a light bulb (at least 50 watts) where the pigs can get some heat to be more comfortable. The brooder is considered the safest place for the newborn pigs to stay and to avoid being crushed by the sow. Introduction 41
• Newly born pigs have 4 pairs of needle teeth that are small but sharp. These teeth can damage the sow’s teats, and could seriously hurt other piglets during playful fighting. Cut these teeth with a sterilized wire cutter or any similar instrument. Make the cut close to the gum, and see to it that the left surface is smooth. Immediately apply tincture of iodine or an equivalent antiseptic afterwards.
• The first milk coming out of the sow is called colostrum. It is a highly concentrated milk, and is rich, not only in essential nutrients, but also most importantly, in anti-bodies that protect the newborn from infectious diseases. Lead the newborn pig to suck colostrum as soon as possible. • There is no need to wait for the sow to finish farrowing all its litter. It has also been observed that the sucking sensation brought about by newborn pigs on the sow’s mammary gland hastens the farrowing process. Make sure that all newborn piglets receive the same, and the most amount of colostrum for the first 2 or 3 days. It has been observed that piglets that do not get enough colostrum are more prone to scouring.
42 Introduction
• The navel cord is the piglet’s lifeline before it is born. After birth, however, it could become an open door to infection, as invading bacteria might infect it and eventually enter the body.Therefore, cutting the navel cord about 30 minutes from birth is a usual practice because of this. Press the cord with forceps and then tie it with a cotton string before cutting it with a pair of sterilized scissors. Apply tincture of iodine or an equivalent antiseptic immediately afterwards. • Lately, however, many veterinarians believe that the risk of infecting the navel cord should not be exaggerated. Unless a problem of navel bleeding is encountered, many are saying that the navel cord should be left alone to shrink and fall off on its own. Provided the farrowing pen is clean, there is more likelihood of infections entering through the mouth and nose or through cuts. To prevent bleeding, spray or paint the cord with iodine immediately after birth. This will also encourage the cord to dry more quickly. • Two days after birth, the tail of newborn pigs is cut to avoid tail biting when they are grouped later in pens. However, newborn pigs that are selected as a possible breeder are allowed to have intact tails. Tail cutting is usually done on the second day after birth. The tail is cut, leaving 2 cm from its base, using a pair of sterilized scissors or wire cutter. Apply tincture of iodine immediately afterwards.
Introduction 43
• Two days after birth, the tail of newborn pigs is cut to avoid tail biting when they are grouped later in pens. However, newborn pigs that are selected as a possible breeder are allowed to have intact tails. Tail cutting is usually done on the second day after birth. The tail is cut, leaving 2 cm from its base, using a pair of sterilized scissors or wire cutter. Apply tincture of iodine immediately afterwards.
81
• Identification of every animal in the herd is very important for proper evaluation of the individual pigs and the whole herd’s performance. For newly born pigs, identification should be done immediately after birth, so as to avoid confusion.
9
9 3
3
Tai phải thể hiên số lứa
27
1
1 Tai trái thể hiên số thứ tự trong đàn
• A more permanent identification mark, however, is needed in each newly born pig, and the most common and practical way is by ear notching, which can be done on the second day after birth. Each notch made in the ear corresponds to a number or code. The number assigned to each newly born pig is identified when all these ear notches are read together. Following is an example of an ear notching code. 44 Introduction
• Castration - Surgical removal of the testicles of male baby pigs is done not later than seven (7) days old so that boar taint in the meat is eliminated. It is generally recommended to castrate pigs before they are weaned, however, younger and smaller animals are easier to handle and restrain, and their wounds heal faster. • It is suggested to first collect all animals to be castrated and segregate them from the rest of the litter into a box, a cart or any corner of the pen. This area will be your workstation, where each pig is cleaned and dried of any obvious dirt around the scrotum. Be sure that your hands are also clean and dry before beginning the operation.
Introduction 45
Weaning – It is standard recommendation to wean your piglets from their sow when they are about 4 weeks old. However, the time to wean is a management decision, and the factors affecting that decision are numerous. Following are just some of the many factors: *Sow condition – Milk production during lactation is very stressful to your sows. When you begin to see a big reduction in their body weight, it is time to wean. Do not allow your sows to lose more than 20 kilograms during lactation, since this will dramatically reduce their subsequent reproductive performance.
46 Introduction
** Piglet weight – Do not wean piglets that are below 5 kilograms in weight. Leave behind the smaller piglets for fostering in case you need to wean the sow. Weaning very small piglets could cause them to scour and lose more weight afterwards. These piglets would later become runts that would have very slow growth rates and very poor feed efficiency. ***Piglet feed intake – Piglets need to adapt to eating solid feed before they are weaned. Otherwise, they will have difficulty digesting the creep feed after weaning, causing scouring and poor growth.
Introduction 47
48 Components of Swine Management
Health Management
II
Components of Swine Management 49
1. Khรกi quรกt โ ข Disease in swine production systems is generally caused by multiple factors. Microbial pathogens are rarely the sole cause of a health problem on a pig farm. Clinical disease is usually the interaction of a pathogen with errors in management and a variety of contributing influences such as environment and host factors. Many pathogens are endemic in the swine population and yet some farmers suffer heavy losses from disease, whereas the impact on other farmers is much less because of management differences.
50 Components of Swine Management
• Health management and disease prevention programs should be prioritized based on financial return. Economic considerations influence all decisions regarding health care if pigs because health management plays a key role in profitable raising of pigs. Profit is based on maximizing income and minimizing costs. Income is affected by the selling price per kg of live weight pig sold multiplied by the total number of heads. Therefore, aspects of health management that ensure good reproductive performance and consistent pig numbers at all stages of production and rapid growth contribute to a steady, high income. • Production parameters, such as pigs produced per sow per year and measures of throughput (such as growth rate and mortality), should be carefully monitored to ensure the farmer is achieving a high level of productivity. At the same time, production costs must be evaluated to assess the profitability of a swine operation. Costbenefit of health management programs should be evaluated to avoid spending so much to reduce the risk of the disease that it outweighs the benefits in improved performance. • The general strategy to prevent outbreaks of clinical disease is to minimize the level of pathogen challenge while promoting immunity. One of the most effective management techniques to minimize pathogen challenge and possibly to eliminate a disease from a swine operation is the use of all-in/all-out pig flow through the various production stages. • Commonly a group of sows are moved together into a clean and disinfected farrowing room, and later their piglets are weaned and the sows moved out as a group; all the weanling pigs enter a clean, empty nursery possibly on a separate site from the sow herd. Similarly, the pigs leave the nursery as a group and enter a clean, empty grower-finisher barn, possibly at a different site. This type of flow reduces the chance of endemic disease continuing to cycle in the population.
Components of Swine Management 51
2. Vaccination • Vaccination is a key health management tool to enhance immunity. Commercial vaccines are available for most of the important swine diseases. Generally, only a small number of vaccines are used by most farmers. The decision to use a vaccine depends on a number of factors and needs to be assessed and frequently reassessed by each farmer. To use all of the available vaccines would be cost prohibitive. Criteria used to decide which vaccines to incorporate into a vaccination program include cost (including labor) and efficacy of the vaccine, cost of the disease or possibly the risk of the disease occurring in the farm, and availability of alternative measures that might be more useful than vaccination • The decision to vaccinate for a particular pathogen or develop specific control strategies sometimes depends on whether the disease is present on the farm. In many farms, gilts and sows are
vaccinated before breeding to protect from reproductive failure caused by Leptospira sp, Erysipelothrix rhusiopathiae, and parvovirus infection. It is also common practice on many farms to vaccinate sows during gestation with an enterotoxigenic E. coli vaccine to boost antibodies in the colostrum and milk to protect piglets from diarrhea via passive immunity. Common vaccines
52 Components of Swine Management
given to weaned pigs include porcine circovirus and Mycoplasma hyopneumoniae. Several other vaccines warrant important consideration for most farmers, including L intracellularis, swine influenza virus, and PRRS virus. • Many pig diseases are controlled by this combined strategy of minimizing disease challenge and maximizing individual and herd immunity. For example, the common methods used to prevent neonatal diarrhea caused by enterotoxigenic Escherichia coli (ETEC) include all-in/all-out farrowing room management, the use of slatted flooring constructed of nonporous material that is easily cleaned, and washing and disinfection protocols to ensure minimal bacteria will be present in the environment to challenge the newborn piglets. At the same time, it is common practice to vaccinate the sows against ETEC before farrowing so they have high levels of specific immunoglobulins present in colostrum and milk to provide passive immunity to the piglets.
In addition, it is necessary to ensure the piglets receive these immunoglobulins, so steps such as cross-fostering are important. Disease can occur if either the challenge becomes too great or the immune protection waivers, so both approaches are important and complementary. Components of Swine Management 53
3. Parasites
Parasites have been a problem for swine producers for as long as there has been swine. These parasites can cause economic loss to the producer in many ways including: decreased feed efficiency, increased time to market, and decreased carcass value. Pigs heavily parasitized are more susceptible to diseases such as scours and pneumonia. The resulting diseases and un-thriftiness are a major cause of economic loss. Swine producers should be aware of the common internal and external parasites of swine and methods of prevention and control.
54 Components of Swine Management
a. Internal Parasites Internal parasites include various types of internal worms that can naturally infect pigs due to oral ingestion of worm eggs from the pig's environment (pen floors, dirt lots, deep bedding, etc.). Once ingested, internal parasites go through several life-cycle changes as they mature. They compete with the pig for nutrients and may cause tissue damage. Pigs that are heavily infested with internal parasites grow slower and are less resistant to disease and stress. In some cases liver damage due to internal parasite migration can result in condemnation of liver or other organ meats by packing plant meat inspectors. * Large roundworms • Large roundworms, also called ascarids, are the most common internal parasite of pigs. Sometimes mature roundworms can be seen in the fresh feces of growing pigs. They appear as long (about 10 to 12 inches), tubular shaped worms that are beige to creamy white in color. Other important types of parasitic worms that can infect pigs include the nodular worm, whipworm, lung worm, stomach worm, threadworm and kidney worm. Safety precautions: Complete control of internal parasites usually involves treatment with a commercial dewormer product. There are a variety of products available and almost all products will effectively control roundworms. However, certain products are broader spectrum and control
Chu kỳ phát triển của giun đũa trên heo
Components of Swine Management 55
* Coccidia • Coccidiosis is caused by small parasites called coccidia that live and multiply inside the host cells, mainly in the intestinal tract. There are three types, Eimeria, Isospora and Cryptosporidia. Disease is common and widespread in sucking piglets and occasionally in pigs up to 15 weeks of age. Diarrhoea is the main clinical sign. •
Coccidiosis causes diarrhoea in piglets due to damage caused to the wall of the small intestine. This is followed by secondary bacterial infections. Dehydration is common. The faeces vary in consistency and colour from yellow to grey green, or bloody according to the severity of the condition. Secondary infection by bacteria and viruses can also result in high mortality, although mortality due to coccidiosis on its own is relatively low. Coccidiosis should be suspected if there is a diarrhoea problem in sucking pigs from 7-21 days of age that does not respond particularly well to antibiotics.
• Tiny-egg like infected structures called oocysts are passed out in the feces into the environment where they develop (sporulate). Safety precautions: • The oocysts contaminate the environment by other means such as flies, dried feces, dust and feces contaminated surfaces. Hygiene and insect control are important. Remove sow and piglet feces daily. Improve the hygiene in farrowing houses, in particular farrowing pen floors and prevent the movement of feces from one pen to another. Thoroughly wash and disinfect the farrowing houses with OO-CIDE (Antec) or other substances that are active against oocysts. • If farrowing crate floor surfaces are made of concrete and pitted, brush these over with lime wash and allow it to dry before the next sow comes into farrow. Keep pens as dry as possible and in particular those areas of the floor where the piglets defecate. Control flies. 56 Components of Swine Management
• Medicate the sow feed with either amprolium premix 1kg/tonne, monensin sodium 100g/tonne or sulphadimidine 100g/tonne. Feed from the time the sow enters the farrowing house and throughout lactation. Medicate small amounts of milk powder with a coccidiostat such as amprolium or salinomycin and give small amounts daily to the piglets from three days of age onwards top dressed on the creep feed.
Components of Swine Management 57
b. External Parasites External parasites of swine include the hog louse and mange mites. Excessive scratching and rubbing by pigs nearly always indicate an infestation of hog lice or mange mites. * Hog Louse • The hog louse, although the largest of the domestic animal species of lice, may go undetected because its coloration and that of the pig may blend. It is a blood-feeder both in the immature and adult life stages. The life cycle from egg to adult averages 24 days. Lice are spread by animal contact or infested bedding. • Louse infested swine itch, and the resulting scratching causes the skin to become thickened and cracked, resulting in sores. Infested animals are nervous, gain less weight, are less feedefficient and tend to be more susceptible to diseases than licefree animals. *Swine Mange Mites • Mange mites are microscopic insects that infect skin. Mange mites burrow in the skin of swine. The burrowing causes intense itching; subsequent scratching (primarily with hind legs) causes lesions (scabs). The lesions may appear anywhere on the body but usually start around the head and then the hind legs. Once scabs are formed, mite production increases rapidly under the scab. • Infested skin areas become scruffy, inflamed, raw and cracked. Hair bristles become stiff and upright and hair losses occur--all of which gives an infested animal a rough unkept appearance. A light infestation may go unnoticed, particularly if it starts in the ears. A positive mange diagnosis can only be made by examining skin scrapings (deep enough to penetrate mite burrows) under magnification because the mites are so small. 58 Components of Swine Management
Components of Swine Management 59
4. Biosecurity • Biosecurity is the implementation of measures that reduce the risk of the introduction and spread of disease agents. Measures should be used to protect a pig farm from both entries of new pathogens and internal transfer among different areas of the farm. Hence, biosecurity is presented under two components: bio-exclusion (or external biosecurity) combines all activities to preclude the introduction of disease to the farm; and biocontainment (or internal biosecurity) refers to efforts to prevent the spread of a disease within the farm herd and to other farms. • The many measures that can be used to improve biosecurity can be categorized in several ways. One way is to classify measures into three steps: segregation - cleaning - disinfection.
a. Segregation • Segregation is the first and most important element of biosecurity. It involves keeping potentially infected animals and materials away from uninfected animals. Segregation is regarded as the most effective step in achieving the required levels of biosecurity; if a pathogen does not enter a holding, no infection can take place. No animals or materials should enter or leave a pig holding unless absolutely necessary: this includes not only pigs, but also other species (including humans) that may be infected with pathogens and that can also infect pigs. • Segregation involves the creation of barriers and the control of what passes through them. The barriers should be physical and/ or temporal where possible, and procedural where not. However, such barriers will only be effective when controlled to exclude 60 Components of Swine Management
potentially contaminated items. This includes such measures as enforcing the changing of footwear and clothing for all people crossing the barrier, and restricting the entry of vehicles. b. Cleaning • The next most effective step in biosecurity is cleaning. Cleaning is the physical removal of organic material (i.e., manure, blood, feed, and carcasses). Most pathogen contamination on physical objects is contained in fecal material, urine or secretions that adhere to the surface; cleaning will therefore remove most of the contaminating pathogen. The cleaning process can include a dry cleaning and a wet cleaning step. • Dry cleaning involves the physical removal of organic material, such as the removal of feed, litter, and manure. The process of dry cleaning physically removes the organic material before the actual wet cleaning can occur. Wet cleaning, as its name implies, involves the use of water. There are four basic steps in the wet cleaning process — soaking, washing, rinsing, and drying. • Although not necessary, detergents (wetting agents) can be used in the wet cleaning process. However, it is more important to have pressure washers with the proper pressure (500-800 psi) to ensure all the organic materials are removed.
Components of Swine Management 61
c. Disinfection • The final step of biosecurity is disinfection. Disinfection is defined as the application, after thorough cleansing, of procedures intended to destroy the infectious or parasitic agents of animal diseases; this applies to premises, vehicles and different objects which may have been directly or indirectly contaminated. • Disinfection is important when performed consistently and correctly, but should be regarded as a final “polishing” step in biosecurity, used after effective and comprehensive cleaning. Disinfectants will not necessarily penetrate dirt in sufficiently high concentrations, nor will they be present for sufficient time to be effective. In addition, many disinfectants are inactivated by organic materials, such as wood or fecal material. Thus, although important, disinfection can be regarded as the least effective step in biosecurity.
62 Components of Swine Management
Environment
III
Components of Swine Management 63
• The pig is a homoeothermic or warm-blooded animal. It has the ability to maintain a stable body temperature under limited fluctuating ambient temperatures. But because it does not have effective sweat glands, a pig is not properly protected against high temperatures. Pigs try to cool themselves by breathing more rapidly, spilling water from the drinking troughs or water bowls and by urinating on the floor. Providing shallow water troughs or fine overhead water sprinklers will help to improve heat loss by means of evaporation from the wetted body surface. • As a pig gets bigger, or as its live body weight increases, the maximum critical temperature falls from about 34 °C at birth to 25 °C at 45 kg, and to between 17 °C and 22 °C at 100 kg body weight. The maximum critical temperature is that temperature whereby heat production by the animal’s body, that is its metabolic rate, increases as the ambient temperature drops in order to try to maintain its normal body temperature of 39 °C. With further drops in the temperature, the minimum critical temperature is reached, that is the stage of maximum metabolic rate or heat production. a. Ventilation Control • Ventilation means replacing the air inside a building with fresh air from outside. The objective of ventilation is the control of the ambient temperature and humidity, the provision of fresh air, and the removal of harmful gases thru movement of air. The temperature surrounding each pig, can be controlled effectively by means of ventilation. Pigs that are herded together in a building create heat. The heat may be beneficial during cold conditions, but during warm conditions, it must be removed by means of effective ventilation. • Temperature increases occur when the temperature inside the building rises above the outside temperature due to heat emitted by the pigs. Temperatures inside buildings can be controlled effectively with the use of natural ventilation, provided that the design of the building, as well as the layout and construction are done properly. 64 Components of Swine Management
b. Controlling Humidity • Humidity plays an important part in the micro climate conditions inside piggeries. The ideal is to keep pigs in a relative humidity range of between 45% and 75%. Relative humidity values of more than 80% and less than 40% should be avoided. This may be brought about randomly by means of natural ventilation, or by means of controlled ventilation and proper management.
Components of Swine Management 65
c. Design, Layout and Management of Buildings • The design of buildings should adhere to the basic dimensions as shown in Figure 2. This is to ensure optimum ventilation regulation. The following should also be kept in mind: • Use economical materials • Use good quality concrete • Apply damp proofing to the floors and insulate the floors with nofines concrete, especially in wet areas. • Insulate the roof where high temperatures can be expected. • For effective natural ventilation, buildings should be positioned in such a way to make optimum use of prevailing winds and topography, while at the same time minimizing heat increases due to radiation. The ideal is to place the longitudinal axis of the building in an east-west direction. However, the directions of prevailing summer winds should be the determining factor. The longitudinal axis is therefore placed rectangular to this direction. The low side of a flat-roofed building should be placed in an upwind direction. Best results are obtained if the gradient of the • building site also lies in this direction. In cases of any doubt, professional advice should be sought.
66 Components of Swine Management
Components of Swine Management 67
IV
Nutrition
68 Components of Swine Management
1. Feeding Breeder Pigs a. Gilts • Gilt nutrition during development has a significant impact on early and lifetime performance of females. Gilt development and management begins in the early stages of a gilts life and ends when the gilt completes her first lactation. • Gilts should be given 655S from JAPFA Comfeed beginning at 7 months old. Feeding should be restricted, 2.0 to 2.5 kilograms per head per day.
b. Boars • Boars should be on restricted feeding entirely, at about 2 to 2.5 kilos of 655S from JAPFA Comfeed per day. The mature weight of boars is 180 kilos, and should not be allowed to exceed 200 kilos.
Components of Swine Management 69
c. Gestating Pigs • Feeding of pregnant pigs should not be overdone. Excessive feed intake, especially during the early stages of pregnancy, could cause over-deposition of fat around the pregnant pig’s uterus, causing a disturbance in the entry of hormones, thereby causing a cessation in pregnancy. It was also noted that pigs that gain most weight during pregnancy, are the ones that lose the most weight during lactation. For these reasons, feeding of pregnant pigs should therefore be restricted at all times. The ultimate objective in feeding pregnant pigs is to keep them satisfied, without allowing them to gain weight excessively. Pigs should not gain more than 25 kilos during its entire gestation period. • For the first two months of pregnancy, give only 2 kilograms of 656 from JAPFA Comfeed per head per day. On the third month of pregnancy, slowly increase that to about 2.5 kilograms per head per day. On the last two weeks of pregnancy, slowly increase that further to about 3 kilograms per head per day. A couple of days before their expected date of farrowing, reduce feeding such that only 1kilogram of feed is given on the day of farrowing.
70 Components of Swine Management
d. Lactating Sows • The sow may not eat much on the first or second day after farrowing. But be sure to have even a small amount of 657 from JAPFA Comfeed in their feeders, just in case they want to eat. • The objective in feeding a lactating sow is to maximize milk production and prevent the sow from losing too much weight. A sow must not lose more than 20 kilograms during lactation. Lactating sows prefer small but frequent feeding, so the best feeding strategy is an adlib feeding, scheduled at several times of the day. This means giving the lactating sow fresh feed in small quantities (such as 1 kilo per feeding), at least 5 times over a 24-hour period. Two of these feedings should be done in the evening, which is cooler and more comfortable for the sow. The target is to feed lactating sows with 657 from JAPFA Comfeed, at least 5 kilograms per head per day, average over the whole lactating period.
Components of Swine Management 71
e. Dry Sows • Feed dry sows with 657 from JAPFA Comfeed at about 2 kilograms per head per day, until about 7 days or until they are bred. You may give more to dry sows that have lost too much weight during lactation, so as to recover their lost weight. A dose of Hog Cholera vaccine is usually given at this time.
• Sow Body Condition • Another important element of successful swine reproduction is managing sows so they do not gain or lose too much weight or body condition between parities. Maintaining sows in proper body condition throughout their lives can lead to more consistent reproductive performance, but inadequate control of sow body weight and condition can lead to farrowing difficulties, poor rebreeding performance, and high culling rates. • General recommendations for feeding sows were already discussed in the previous section. However, because individual sows vary in terms of their genetics, environment where they are raised, and on how they are managed, these general recommendations may not be adequate. Therefore, it is important to monitor individual sows to determine the adequacy of current feeding management practices. 72 Components of Swine Management
Using a sow body con¬dition scoring system is an easy way of monitoring the adequacy of feeding of individual sows. This system requires only a minimal amount of time and does not require any specialized equipment. It is used to determine optimum feeding levels for pregnant sows to achieve a target condition score at farrowing time. Figure 3 illustrates the physical appearance of sows for each condition score. The goal is for sows to attain a condition score of 3 by mid-to-late gestation and to maintain that score until farrowing. Sows with a condition score of 3 at farrowing will enter the farrowing crate with adequate fat reserves to withstand a heavy lactation.
• However, they should not have a condition score above 4, otherwise they will be so over conditioned that they will experience farrowing difficulties or reductions in lactation feed intake. Sows entering the farrowing house with a condition score of 3 should eat well, milk well, and have a condition score of 2.5 at weaning, resulting in a prompt return to estrus. A realistic goal Components of Swine Management 73
is to have all sows in a farrowing group with condition scores be tween 2.5 and 3 at farrowing, with 80% scoring 3.Sows should be condition scored just before breeding and at least two additional times between breeding and farrowing. It is often convenient to combine condition scoring with other routine activities, such as pregnancy checking and vaccinations, to save time opening gates and positioning people to score sows. A typical procedure is to score sows at mating, on day 30 post-mating when sows are pregnancy checked, and about 80 days after breeding. • Table 1 shows a guideline for feeding 656 from JAPFA Comfeed to gestating sows based on their body condition score. Keep in mind that these are only guidelines. Animals on different farms may require more or less feed to achieve target condition scores based on their genetics, environmental conditions, and farm management practices. Condition Score
Feeding Level (Kg/day)
1
3.5
2
3.0
3
2.5
4
2
5
1.8
74 Components of Swine Management
Bảng hướng dẫn lượng cám 656 của Japfa dành cho nái mang thai dựa trên điểm số thể trạng:
2. Feeding Fattening Pigs -
Creep Feeding
• Baby pigs prefer the sow’s milk compared to solid feed, but the sow’s milk cannot sustain their fast growing bodies. Baby pigs should therefore be taught how to eat solid feed; otherwise, they would still prefer the sow’s milk. This is done by creep feeding. Baby pigs should be creep fed early so as to encourage a high feed intake before weaning. • A high feed intake before weaning ensures that the piglets are already adapted to solid feed even before their mother is separated from them. This will reduce the incidence of scouring and depressed growth, usually encountered right after weaning. The creep feed could also contribute significantly to the nutrient intake of the piglet, therefore increasing its weaning weight, as well as its eventual growth rate throughout the growing stage. Components of Swine Management 75
• First and foremost, the creep feed should be of excellent quality, such as Milac A from JAPFA Comfeed. Put the creep feed in a shallow and wide container, where the feed can be easily visible and accessible to the piglets. Give a small amount of Milac A, initially at 5 days old. You may start giving about 30 grams per head per day, and gradually increasing it as the piglet grows older. Each piglet should consume two (2) kg of Milac A.
Tập ăn
Từ 28 ngày tuổi
• At around twenty-eight (28) days old, piglets may shift their feed from Milac A to Milac B from JAPFA Comfeed. Each piglet should consume ten (10) kg of Milac B. 76 Components of Swine Management
At around forty-five (45) days old piglets may shift their feed from Milac B to 651 from JAPFA Comfeed. Each piglet should consume twenty (20) kg of 651.
At around seventy (70) days old, pigs may shift their feed from 651 to 652S from JAPFA Comfeed. Each pig should consume seventy-five (75) kg of 652S.
At around one hundred ten (110) days, pigs may shift their feeds from 652S to 652 from JAPFA Comfeed. Each pig should consume seventy-five (75) kg of 652.
At around one hundred fortyfive (145) days pigs may shift their feeds from 652 to 653S from JAPFA Comfeed. Each pig should consume forty (40) kg of 653S until market. Components of Swine Management 77
• The growth rate of pigs varies greatly among individuals, and this variation is caused by several factors. However, at 5 months, the acceptable weight of your pig should be at least 90 kilograms. If pigs weigh less than this, definitely one of those management components was neglected. • Market Day • Start selling your pigs at around 160 days. The ideal market weight of your pigs should be 95 to 100 kg. Selling them beyond this weight could cause them to build-up too much back fat, which could significantly reduce your market price. • On the other hand, you would not be getting the most out of your investments if you sell them at a much lighter weight. • Below is a summary of feeding recommendations for fattening pigs.
Milac A
28
7
2
Milac B
45
13
10
651
70
25
20
652S
110
55
75
652
145
83
75
653S
160
96
40 222
(*) Áp dụng cho heo cai sữa vào 21 ngày tuổi và trọng lượng khi cai sữa là 6 kg
78 Components of Swine Management
CONCLUSION Based on the fast growing Vietnamese population and the rapid economic development of the country, the World Bank has predicted in the coming years that meat consumption will increase by as much as 8 % per year. To meet the growing demand for pork, JAPFA Comfeed Vietnam will continue to support intensive pig production in both large and medium scale along with the application of new technologies toward the modernization of the pig sector. JAPFA Comfeed Vietnam will also support small-scale pig farmers in the countryside in order to maintain their livelihoods by improving efficiency through increased productivity, quality and competitiveness of their pork products. Although a huge range of well-researched data and results are already available within the public reach, there are very few sources of useful, and practical advice available to smallholder pig producers. This handbook is the contribution of JAPFA to the fast growing pig industry to support efficient, sustainable and environmentally sound pig farming in Vietnam.
Components of Swine Management 79
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