Raising organic hog

Web Script for Organic Agriculture Production NC II

Objectives RAISING ORGANIC HOG
At the end of this unit, you should be able to:
Introduction 1. identify breed of hog.
LESSON 1 2. determine suitable site and housing
TOPIC 1 3. identify feed materials and feeding management.
4. identify growing management up to harvest

SEECT HEALTHY DOMESTIC HOG BREEDS AND SUITABLE HOUSING
In this lesson the learner will identify different breed of hogs and suitable site and housing

SELECTION OF GOOD BREED

DIFFERENT BREED OF PIGS

Yorkshire
Origin: yorkshire Country, England
Sows have excellent mothering ability, farrow and
wean large litters. They are noted for their ability to
yield high dressing percentage and produce high
quality meat. Preferred for their superior growth
capability and economic gains. Known for their
ability to cross with and improve other breeds.
They are noted to be an active and lean breed.

Landrace
Origin: from the famous Danish Landrace hogs that
were developed in Denmark in 1895.
Landrace swine is meaty on the foot, especially on
the rail. Landrace sows are prolific and are known to
be excellent mothers and having a good litter size.
This breed’s sows have been known for their milk
after five weeks of lactation which is much later
when compared to other breed.

Duroc
Origin: Northeastern United States
The red hog breed is a popular breed for its
exceptional growth rate as they are able to grow
faster on less feed. Duroc pigs have a good
constitution and are resistant to stress. Durocs
sows are also good mothers. The breed’s
skeletal structure stands up in all kinds of
environment, and it also has a natural leanness

Hampshire
Origin: Southern England
This breed has a smooth appearance, has erect
ears and are active and alert animals.
characterized by their short, strong legs and their
ability to produce quality meat. Known for
weaning a high percentage of the pigs farrowed.
Ability to adapt to very rugged conditions

Berkshire

Origin: Country of Berkshire in South Central
England
One of the oldest improved breeds of swine.
Medium sized and are generally smooth. Short
black skin and is more resilient to disease than
white breeds, but may not be as prolific as the
other breeds. Popular for their meatiness and
good adaptability to rugged conditions.

Pietrain
Origin: Pietrain, a village in Belgium
Well shaped hams, loins, and shoulders and is
very meaty. Choice breed for fresh meat
processing. However, slow growth and has less
satisfactory feed efficiency. Susceptible to stress

Philippine Native Pigs/Hogs
-Kalinga , BT Black (BAI-Tiaong), Abra , Marinduque,
Quezon, Mt Province
Adoptable to any climate condition. Easy to manage.
Stronger immune system. Excellent motherly instinct.
Tastier meat.

SIGNS OF HEALTHY HOG
The body should be sound and well muscled. The spine, hips and ribs should not be

visible in nursery or finishing pigs. The tail is without lesion and/or bites and the area
around the anus and vulva (females) should be clear without evidence of diarrhea. The feet
and legs appear similar, without swelling or lesions or cracks on the toes, and the pig
should be able to walk without lameness. The belly of the healthy pig appears full. Eyes,
ears and nose should be pinks and free from lesions or secretions. Cloudy or dark
discharge around the eye is commonly seed in cases of respiratory disease. The pig’s
normal ears are generally clean and free from accumulation, swelling, parasites or injury.
Skin and Hair should be smooth, clean, and uniform in density. Temperament pigs might
move away initially but will return and investigate, snuffling and biting at boots and clothing.

Activity Sheet No. 1.
Drag and Drop
Picture identification: Identify the breed of hog.

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TOPIC 2 CHARACTERISTICS OF A SUITABLE SITE
TOPIC 3
SUITABLE SITE

When starting a hog raising first thing to consider is the selection of a good site. The
following are important to consider when selecting a site:
1. Farm should be located in an area away from physical, chemical and biological hazards
2. Must not be prone to flooding.
3. Atleast 1km distance from other farm.
4. The site should comply with local policies like zoning and environmental considerations.
HOUSING DESIGN AND HOUSING EQUIPMENT

LAYOUT

The house of pig must be designed and constructed properly for the good health and well-
being of the pigs. Hog house can be constructed cheaply by using locally available
materials.
The following needs to consider when constructing a hog house:
1. Good ventilation and ample shade, no overheating, no smells, no draft and no dampness.
Type of roofing can also influence rapid air exchange. Proper ventilation can control these
extreme temperatures to occur.. The five types of roofs are monitor types, shed types, semi-
shed type, double span, and the semi-monitor type of roofing.

2. The building should be constructed with its length axis in an East-West direction
(protected from sun and rain)
3. Avoid overcrowding in a pen to prevent tail biting. The space requirement of hog

1.5m2/head.
4. The pen can be designed with a separate lying and dunging areas or with combined lying
and dunging areas.

EQUIPMENT AND TOOLS

A. Feed Trough-Long feed trough is the most common equipment used in feeding. Feed
troughs should be designed and constructed properly so that: feed wastage will be reduced
to a minimum, rate of flow of the feed can be regulated, the feeds will not be blown by the
wind, it will last long, and it can hold sufficient feed, constructed with feeding grills such as

B. Waterers/nipples- Automatic drinkers or nipples are better because it reduce water

spillage and wastage. The two types of nipples are bite and push nipples.
Bite Nipple-is installed in the dunging area or at the back of the pen to
keep the sleeping area of the pigs clean and dry. The required minimum
supply of water is one to two liters per minute for bigger animals while
for weaners, it is .50 -.60 L per minute.

Push nipple-should be installed 8cm above the feed trough with a
required minimum

TASK SHEET NO. 1

Title Set-up bedding

Purpose To set-up bedding for pig pen

Supplies/Materials Sawdust or rice hull, sand, salt, wood vinegar, IMO, shovel,
digging blade

Procedure:

1. Prepare the materials needed 10 sack of sawdust or rice hull, 2 sack of soil, ½ kg
of salt, and wood vinegar.
2. Wear appropriate PPE
3. Dig the pen area for about 1m deep.
4. Mix 10 bags of sawdust or rice hull, 2 bags of soil and 1/2kg salt
5. Spray IMO and wood vinegar
6. Put the mixture in a pen.
Assessment Method Face to face feedback from trainer

LESSON 2 FEED HOGS
TOPIC 1 In this lesson the learner will learn feeding management for hogs.

FEED MATERIALS
The following are the list of raw materials that can used as source of carbohydrate and
protein sources.

Rice Bran
Because of its interesting chemical composition and particularly high lysine and
methionine content, full-fat rice bran is often used as a basal diet in pigs. It is very
suitable for pig feeding. It contains 11% protein and can be used as the main ingredient.

Soybean Meal
Soybean meal is the preferred source of protein in pig diets due to its content of highly
digestible essential amino acids (lysine, but also threonine, tryptophan and isoleucine). It
is a good complement to cereals that contain lower levels of those amino acids but
higher levels of sulphur-containing amino acids, particularly methionine, that are limiting
in soybean meal. Cereal/soybean meal-based diets are thereby typical in pig farms
located in countries where soybean meal is affordable
Soybean meal can feed all classes of pigs, and the inclusion levels generally used are
about 30% in growing, finishing pigs and sows, and slightly lower (20-25%) in piglets

Maize
It contains up to 65% carbohydrates and 9% protein. It can be mixed and cooked with
other feeds, but not more than 40% in the mix ration.

Corn Meal
Corn gluten feed contains more protein than maize grain but its dietary fibre content is
also much higher, resulting in a lower energy value. For growing pigs, the Net Energy of
corn gluten feed is about 60% that of maize grain (Noblet et al., 2002)

Copra Meal
Main protein source in swine diets. Products are also a source of phosphorus, which is
required to ensure proper bone growth, optimal growth performance, and for a number
of other physiological functions in growing pigs.

Ipil-ipil
Leucaena and Acacia are traditional, locally available tree-crops. The leaves are rich in
protein.

Root crops
they can be mixed with other feeds up to round 10-20%. First it should be peeled and
washed and then sliced, dried and ground before use.

Trichantera
The leaves of trichantera is a potential source of protein, varying from 18-22 in dry
matter form and apparently most of this protein are true protein and has a good amino
acid balance (Rosales, et.al, 1989). It has 2.8% Crude Fat, 13.4% Crude Fiber,19.7%
Ash, and 37.0% NFE.

Mulberry
Mulberry leaves (Morus alba L.) are composed of high content of bioactive substances,
including flavonoids, that have been related to beneficial biological functions, such as a
better antioxidant capacity and a higher lipid and glucose metabolism. It was
hypothesized that mulberry leaves might improve meat quality of finishing pigs by
influencing muscle fiber characteristics and enhancing antioxidant capacity.

Indigofera
Can be used as a source of high protein forage.

Kakawate
Kakawate leaves can be used also to deworm pigs. Just have the swine eat ample
leaves and the parasites would not live long

Azolla
Aside from being used as green manure by farmers, Azolla can also be used as feed
supplement for growing pigs. It has a crude protein content of 17-28% and contains
amino acids, vitamins and trace minerals. Unlike ipil-ipil (Leucaena), Azolla has no toxic
substance (mimosine).

Duckweed
Protein source to pig diets

Activity No. 2
Flash Cards
Picture identification: Name the picture of different feed materials

TOPIC 2 FEEDING MANAGEMENT

FEEDING METHOD

The growth performance of the pigs is not only affected by the quantity and quality of feed
given but also by the methods of feeding. The three basic feeding methods for finishers are
restricted feeding, adlibitum, and combination of adlibitum and restricted.

Restricted Feeding-the amount of feed given is controlled or limited to a certain amount
just to satisfy the appetite of the pig.

ADVANTAGES DISADVANTAGES

better feed conversion ratio lower Average Daily Gain

good carcass quality unequal growth especially if feed trough is
not long enough to accommodate all pigs

better health control more laborious

less digestive problems less chance of coping up with higher
market price

Adlibitum feeding

-is feeding without restrictions and feed is made available anytime. This feeding method

should be practiced if pigs finished have high growth potentials and they are in good health

ADVANTAGES DISADVANTAGES

higher average daily gain thicker backfat
less feed competition higher feed conversion ration
less laborious More digestive problems in younger pigs
Less control on health problems

Combination of Adlibitum and Restricted Feeding

-pigs are fed ad libitum until they reach the weight of 50 kgs and fed restricted until they are

marketed. With this feeding method, the growth potential of the animal can be maximize

during its first 50kgs of growth. Restriction is practiced to reduce backfat thickness with a

corresponding increase in lean cut yield.

ADVANTAGES DISADVANTAGES

higher ADG with good carcass quality higher possibility of digestive problems if

shifting is not properly done

lower feed cost less control of health problems and feed

intake

better use of good feed

Feed Formulation

Feed formulation is a process by which different feed ingredients are proportionally

combined to give the animals the proper amount of nutrient they need.

FEED COMBINATION RATIO

The following are the example of feed combination for starter, grower and finisher.
Starter (up to 18kg) 45-60 days

Nutrient % Ingredient Kgs
Carbohydrates 50 Rice bran 50
Protein 35 Soya 35
Fats 8 Copra meal 8
Vitamins 2 FAA/FPJ/FFJ 2L
Minerals 5 Salt 5

Grower (19kg to 50kg) 61-110 days

Nutrient % Ingredient Kgs
Carbohydrates 60 Rice bran 60
Protein 25 Soya 25
Fats 8 Copra meal 8
Vitamins 2 FAA/FPJ/FFJ 2L
Minerals 5 Salt 5

Finisher
(51kg to market) 111 days up to market

Nutrient % Ingredient Kgs
Carbohydrates 60 Rice bran 60
Protein 18 Soya 18
Fats 15 Copra meal 15
Vitamins 2 FAA/FPJ/FFJ 2L
Minerals 5 Salt 5

LESSON 3 GROWN AND FINISH HOGS
TOPIC 1 In this lesson the learner will learn about the management of hog up to harvest

HEALTH MANAGEMENT

HEALTH CARE MANAGEMENT FOR HOG
Animals should be purchased from a reliable source in order to insure their health. Newly
acquired animals should be isolated and observed for at least 2 weeks to determine their
health status before introducing them into the pen area with other animals. A regular
schedule of vaccination should be followed to protect animals against swine diseases
common in the area.
Animals should be regularly dewormed as needed or as local conditions dictate
Activities in farm

 Feed pigs on time
 Monitor pigs during eating. Mark pigs with no appetite for further observation and

health check.
 Estimate the weight of finishers and adjust the amount of feed according to feeding

scheme
 Check water supply. Water nipples maybe clogged or water output is low.
 Clean pens, drinkers, troughs, and feed storage. Practice wet cleaning in the

morning and dry cleaning in the afternoon to keep the pen dry in the evening.
 Record the necessary information.
 Check pen temperature and adjust ventilation accordingly.

TASK SHEET NO. 2

Title Monitoring of hog

Purpose To determine the behavior of hog

Supplies/Materials PPE, pen and paper, site

Procedure:
Go to the workshop area
2. Wear appropriate PPE. Bring pen and paper for the recording
3. Check the physical characteristics of hog body, eyes, ear, tail, snout,
4. Monitor the movement.
5. Record the necessary information

TOPIC 2 Assessment Method Face to face feedback from trainer
TOPIC 3
FARM SANITATION AND CLEANLINESS

SANITATION AND CLEANLINESS
Remove manure, debris, bedding and other organic materials and clean pens daily. The
floor of the pen should be sloping to better manage waste water. Maintain good drainage.
Make sure cleaning detergents are compatible with the disinfectant to be used afterwards.
Clean pens, drinkers, troughs and feed storage. Aside from the pens, equipment and
vehicles must be regularly cleaned and disinfected. Spray IMO and wood vinegar.

MARKET SPECIFICATION

WEIGHT ESTIMATION

Weight estimation using only a measuring tape and a calculator
1. Prepare a measuring tape.
2. Place the tape/string under the pig just behind the front legs and measure the
circumference of the pigs girth in inches. This measurement is known as the Heart Girth
(see graphic below)
3. Then measure the Length of the pig along its back from the base of its ears to the base of
its tail, again in inches
(see graphic below).
4. To calculate the pigs weight, first square the Heart Girth to get the Girth Result.
5. Now Multiply the Girth Result by the Length and Divide by 400.
6. The result is weight of pig in pounds.

TASK SHEET NO. 3

Title Calculate weight of hog

Purpose To determine the behavior of hog

Supplies/Materials PPE, pen and paper, site

Procedure:
1. Go to the workshop area
2. Wear appropriate PPE. Bring pen and paper for the recording
3. Select one hog per trainer
4. Measure the hearth girth and record
5. Measure the length and record
6. Calculate using the weight estimation formula
7. Proceed to the trainer for the result

Assessment Method Face to face feedback from trainer



REFERENCES:

https://businessdiary.com.ph/2967/backyard-piggery-project/
https://thepigsite.com/articles/how-to-farm-pigs-housing
https://thepigsite.com/articles/identification-of-the-sick-or-compromised-pig
https://ep.franphil.com/building-hogswine-houses/
https://ep.franphil.com/building-hogswine-houses/
https://www.agrireseau.net/agriculturebiologique/documents/FS12_Organic_Pork_Production_Greg_Simpson.pdf
https://www.youtube.com/watch?v=-ueM8i-dVHo
https://thepigsite.com/articles/weighing-a-pig-without-a-scale