TECHNIQUE: PIG FARMING

INTRODUCTION
Pig farming is a profitable economic activity as long as it is well managed.
a certain number of parameters including housing, reproduction,
feeding, health, and technical and economic management of animals.
A good breeder must:
to be calm and love animals,
to be a good observer,
know how to keep a good record of animal performances,
to be able to comply with strict decisions.
Chapter 1
Generalities about pork and its productions
1.1. Origin
The domestic pig probably descends from the wild boars of Europe (Sus
Scrofa) and wild boars of Asia (Sus Vittatus).
1.2. Advantages of pig farming
The pig is a monogastric omnivore (eats everything) that transforms a very wide range
variety of agricultural products and by-products not consumable by humans in
higher quality products that are meat.
It is an animal that grows very quickly. It takes only 6 to 7 months to raise a
piglet of 1.2 kg (birth) to 90-100 kg.
It is a very prolific animal: 7 to 12 piglets per litter and with 2 litters/year.
you can wean 14 to 18 piglets per sow per year.
It is the only domestic animal that offers a high yield in carcass:
73-75%
(broiler chicken) 64-65%
50-51%
goat: 44-45%
48-50%
49-50%
It does not require a large space to grow: 5 to 6 m² per boar (male) and 9
at 12m² per sow (female) with her piglets.
It produces meat without contributing to the degradation of natural pastures and
of crops.
He doesn't ask for a significant capital to start the business.
It constitutes an important on-the-hoof savings for the farmer for the resolution of
social problems: schooling, marriage and funerals, etc...
It contributes to soil fertilization through its droppings. An adult pig can
produce 600-730 kg of organic fertilizer per year.
1.3. Disadvantages of pig farming
Direct competition with humans for food, especially the
cereals (corn) and oilseeds (soybean)
Religious constraint: Muslims do not eat pork.
Pig farming near residential areas causes a pollution problem.
due to excrement,
Zoonosis: certain pig parasites are likely to attack humans.
therefore a threat to health,
High sensitivity to diseases (P.P.A.)
Chapter 2
Housing of pigs
The pig is an animal that does not sweat and does not tolerate high temperatures very well.
temperature, however the piglet at birth is very sensitive to the cold hence
the importance of the types of buildings to establish in a hot climate.
2.1. Site selection
Choose the areas where natural ventilation is effective (summit, slope, etc ...)
Align the buildings along the East-West direction,
The proximity of a good water supply.
2.2. Building
The best buildings are generally made of cemented ground and widely open to the
sides. Never raise pigs on bare ground, failing a cemented ground, a soil in
a platform on stilts is necessary,
The walls separating the boxes are made of hardwood, concrete blocks, and brick
land or bamboo from China must be 1.30 m above the ground,
The ground must be slightly sloped to facilitate the drainage of water.
cleaning
Each lodge must have a sleeping area and an exercise area. The surface of
The bedding must be covered with sheets, straw, or matting. The exercise surface not
the cover must be wide enough to facilitate movement and defecation of
animals
Plan for a service corridor 1.5m wide with a foot bath at the entrance and the
exit of each building.
There are 4 types of pens in a pigsty:
fattening barn
2. reception area protrusion,
maternity loge
4. lodge of traitors (treachery)
The fattening pens allow for the grouping of piglets for feeding.
up to slaughter weight. 5 to 10 piglets/pens,
The waiting pens allow for grouping young empty sows that are waiting.
the mating: 3 to 5 sows per pen,
Maternity lodges are lodges designed for giving birth. They contain
iron or wooden bars fixed to the wall 10-15 cm above the floor to protect the
piglets against the crushing of the sow during lactation.
A small lodge can be designed in the maternity for a special distribution of
the piglet feed from the second week,
The boar's lodge must be located in the middle of the sow's lodges because of the view and the
the proximity of sows sharpens the sexual appetite in males while sight and
the proximity of males encourages the regular onset of heats in females,
Never overload the stalls to allow the animals to adopt the
advantageous positions.
Live weight:
10-20kg: 1m²/portion
20-50kg: 1.5m²/per piece
- 250-100kg : 2.5kgm²/portion
Adult: 2.5 - 3m²/pig
Betrayal: alone in the dressing room
Sow + piglet: 10 - 12 m²
The feeder and the water trough should not be built either on the side or in the area.
of exercise.
The optimal ambient temperatures for different physiological phases
are:
0.9 - 1.5 kg
weaned piglet: 10 kg: 26°c
Fattened pig: 30 kg: 24°c
Pigs for fattening: 50 kg: 19°C
fattened pork: 100 kg: 16°c
As it is difficult to have these temperatures in our regions, the buildings
must be widely open on the sides to promote good ventilation.
2.3. Type of farming
Buildings must be designed according to the activities to be undertaken.
We distinguish:
The breeding farm: the breeder only produces piglets and sells them.
(a lot of maternity) ;
The finishing farm: the farmer buys piglets and raises them to weight.
market (only the fattening pens);
The breeding of weaner-fatteners: the breeder produces their piglets, sells a part
some piglets and fattens the other. It is the most practiced activity in rural areas.
2.4. Breeding system
Traditional system: animals roam in nature in search of their
food. Bad system, disease transmission agent.
Semi-intensive system: pigs are raised here in rudimentary enclosures.
Food consists of food waste, plants, and by-products.
The livestock is somewhat important, 1 to 5 animals.
- Intensive system: significant commercial production, the producer purchases the
food responding to its specific needs: size 10 to 50 sows at least.
Integrated system: pig farming + fish farming very interesting in a rural setting.
Pig slurry helps to fertilize fish ponds, promoting the appearance
seaweeds consumed by fish.
Chapter 3:
Main pig breeds available in Cameroon
The knowledge of existing breeds and their performances is important.
before the establishment of a pig farm.
3.1. Enhanced Races
Large White or Yorkshire: white pig, very robust of English origin with ears
raised, well adapted to tropical environments, good maternal qualities:
10 to 13 piglets at birth
9 to 10 piglets at weaning
• adult boar and sow weight: 150 to 250 kg
Landrace: white pig, of Danish origin, with an elongated body and ears
pendants, large format, good maternal qualities, more sensitive to stress than the
large white
8 to 12 piglets at birth
7 to 9 piglets at weaning
• adult weight: boar in sow: 150 to 250 kg
Duroc Jersey: brown (brick red) pig, of American origin, very robust, very
prolific, mediocre maternal qualities :
10-12 piglets at birth
7 to 9 piglets at weaning
• adult weight: boar and trout: 250 – 350 kg
Berkshire: black pork, of English origin, characterized by 6 white points on the
ends of the legs, snout and tail, small ears standing upright, prolificacy
weak, average maternal qualities:
Ex. – Bakossi – Pork Extreme-North – Pork from the West
7 - 9 piglets at birth
5 to 7 piglets at weaning
• adult male and female pig weight: 150 – 250 kg
Hamphire: black pigs, of English origin, characterized by a white belt on
level of the front part of the body, erect ears, very excellent for the
crossbreeding between breeds, average maternal qualities
8 – 7 piglets at birth
5 - 6 piglets at weaning
150 - 200 kg
3.2. Local races
There are several strains depending on the regions. They are very hardy, small
breed, good for family subsistence farming. Good maternal qualities,
low prolificacy
4 to 6 piglets at birth
4 to 5 small ones weaned
Adult male and female weight: 40 – 60 kg
3.3. Hybrids or crosses between breeds
More than 80% of pigs raised today in Cameroon are hybrids originating from
diverse crossings between breeds of improved breeds are very good
reproductive performances, good maternal qualities, rapid growth
recommended in peasant farming. Adult weight 250 to 350.
Chapter 4
Reproduction
4.1. Choosing a good breeder
The choice of a good breeder should be based on their conformation and health status.
absence of genetic defects (umbilical or scrotal hernia) and the character of
the animal (calm or mean).
Choose boars with well-defined testicles and penis.
developed.
Sows with a normal vulva and having at least 12 teats.
Keep 1 boar for 20 sows for a large herd, a herd of sows.
less than or equal to 20 and greater than 5. Two boars are required.
4.2. Puberty
It corresponds to the age at which the animal shows the first signs of reproduction.
This age ranges from 4 to 6 months, even starting at 3 months for local breeds.
Never cross animals at puberty because sexual maturity is not
to reach.
4.3. Age of reproduction
Improved races: 7 - 8 months (80-100kg)
Local races: 6 - 7 months (40-6 kg)
4.4. Sexual cycle of the sow
The sexual cycle or estrous cycle occurs throughout the year and its duration varies from 19 to
23 days with an average of 21 days.
4.5. Heat
It is the period during which the sow accepts the male and can be fertilized.
It lasts about 60 hours in the sow and occurs every 21 days.
4.5.1. Signs of Heat
Nervousness and decreased appetite
Overlapping of other pigs
Redness and swelling of the vulva
Slight flow of a viscous liquid in the vulva
Test of immobilization which is the resistance to pressure applied to the back.
If you are not experienced in signs of heat, bring in the boar.
every morning in the females' lodge and observe if a female is in heat,
she will be easily detected by the boar.
4.5.2. Heat group techniques
Make a 'brutal' withdrawal by accumulating stress.
No food, no water for 36 hours (total diet).
Change of location and proximity to the boars.
Grouping of weaned sows
Worming
Vaccination for hog cholera (either on the weaning day or within the 5 days preceding it,
avoid during gestation, for the gilts, vaccination one month before breeding
reproduction.
Detect heat as early as the 3rd day after weaning.
4.6. Mating
Mating occurs between the 12th and 24th hour after
the appearance of the first signs of heat. Make a double mating at 12 o'clock
at intervals, preferably in the morning and evening. A double, or if possible, a triple.
mating increases the chances of success for both the conception rate and the
number of piglets born.
Flushing involves increasing the amount of energy-rich food and
proteins given to a sow to give a better chance for the ovaries to produce
more eggs during heat. An intake of vitamins A, D, E, and trace elements
is essential.
4.7. Control of heat returns
Heat return control must take place from the 18th day until the
23rd day after mating and a second time around the 42nd day. If there is no
heat, it means that fertilization has taken place.
4.8. Gestation
It lasts 3 months 3 weeks 3 days or 112 to 116 days with an average of 114.
days. The recording of the breeding date is very important because it allows for
prepare for the delivery.
4.9. Preparation for giving birth
One week before giving birth:
Clean the maternity properly
Wash the sow and deworm it (externally and internally)
Reduce the amount of food and provide water or brewery spent grain or
green grass to avoid constipation
Add 2g of oxytetracycline daily to the feed if possible to prevent the
Metritis-Pot-Agalactia (M.M.A.)
4.10. Delivery
As the time of giving birth approaches

The vulva enlarges, becomes weak and very swollen

The first milk or colostrum appears at the udder.
The delivery takes place over a few hours (4 to 10 hours) and ends with the expulsion.
the placenta. It is recommended to attend the farrowing to save the piglets
or the sow in difficulties.
4.11. Care of piglets
At birth, the piglet weighs between 0.9 and 1.5 kg and is very unable to move.
protect against low temperatures. It will be necessary to well protect the maternity against
the cold.
1st to 2nd day
Cut the umbilical cord to 2.3 cm to avoid blood loss and disinfect.
with iodine tincture. This cut may not be necessary in the dry season
because it dries easily,
If possible, cut the canines as they are not useful to piglets and can cause injuries.
the others during lactation.
3rd day
Inject iron to prevent anemia in piglets 1 to 2 cc in the thigh (ham) or
behind the ear and a second time around the 15th day,
Mark the piglets to identify them.
4th - 10th day
Antibiotic treatment to prevent diarrhea and strengthen defenses.
piglet.
Distinguish the piglet food from the 2nd week.
Castration should be done between the 1st and 2nd week, as the restraint is
easier and the stress less significant.
Weaning: Weaning will take place at 42 days or more for non-breeders.
experienced.
When a sow has been fed during lactation after weaning, heat occurs
manifest within the 10 days that follow, particularly on the 4th, 5th, and 6th day.
The productivity index = number of weaned piglets/sow/year. It is a criterion
important for the profitability of pig farming. A good breeder must do two
sows between 14 and 18 weaned piglets per year.
Chapter 5
Feeding of pigs
5.7 Dietary regimen formulation
5.7.1. Definition
The formulation of a diet involves calculating the proportion in which the
Foods must be combined with each other to achieve a mixed diet.
The ration is the fraction of the feed that the pig consumes each day.
5.7.2. Formulation Elements
Five elements must be considered:
Nutritional needs of the animal
Nutritional value of the ingredients
Choice of ingredients
Energy source
Source of proteins
Source of minerals
Quantity to be distributed each day
Nutritive concentration of the mixed ration
Example: Formulation
3 ingrédients : maïs (source d’énergie), soja grain (protéine) poudre d’os (minéraux)
On a
After adjustments
On corn: 73%
Soybean grain: 24%
Bone meal: 3%
100%
Characteristic of the food:
Digestible energy: 3,504 Kcal/kg
- Protéines brutes (%) : 15
1.15
- Phosphore % : 0,84
Example 2: Formulation of a complementary feed for brewery spent grain to
the IRZV of Nkolbisson.
Corn: 50%
Cotton cake: 17%
Palm kernel cake: 5%
Blood meal: 5%
Rice sound: 21%
Bone meal: 2%
Total 100
Growing finishing pigs: 0.5 kg to 1 kg of complete feed + 4 to 6 kg of distillers' grains
fresh/day
Lactating sow: 2 kg of complete feed + 10 kg of fresh distillers' grains per day
In general, whole foods should be formulated in such a way as to have a
energy source combination of 60 to 70%, a combination of source of
protein from 20 to 35% and mineral sources from 2 to 5%.
For the use of coarse and fresh foods like cassava, banana,
macabo etc... a complete food supplement is necessary.
Incorporation rates of some products.
Corn: 30 to 70%
Cotton cake: Do not exceed 20%
Blood meal: 5%
Palm kernel cake: 15-20%
Use the concentrated pigs sold on the market at the recommended rates: e.g.: 10%.
20%, 33%, etc...
Chapter 6:
Health
6.1. Hygiene
It's never said enough. Prevention is better than cure: maintaining a good condition.
Herd health is one of the keys to success.
surround and isolate the pigsty away from living areas;
clean the pigsty every day;
avoid frequent visits from foreign persons;
Do not allow pig buyers to enter your pigsty;
• never use your boars on other farms, nor accept to mate sows from
others;
avoid distributing moldy food, trash waste, the leftovers of
restaurants to your animals;
Always provide a footbath containing a disinfectant at the entrance of each.
building.
6.2. Major pig diseases
6.2.1. Infectious diseases
African swine fever
In Cameroon, since 1982, it has been caused by a virus. Signs:
high temperature (41°C)
- complete loss of appetite (the animal is no longer eating, small purple spots
appear on the ears, belly, and inner thighs)
staggering gait
no treatment
Transmissible gastroenteritis: viral disease
Sign: greenish diarrhea, acute with vomiting and early mortality in the
piglets.
No treatment, however use antibiotics and vitamins against the
secondary illnesses.
Neonatal colibacillosis or white diarrhea in piglets, disease of piglets at 10
about days.
Signs: white diarrhea; tired and lying piglets.
Antibiotic treatment
Other piglet diseases: yellowish diarrhea, anemia, iron injection.
Coccidiosis caused by coccidia
Signs: gray-green diarrhea in piglets; weight loss and dehydration
Anticoccidial treatment, coccidiostat
Enzootic pneumonia caused by mycoplasmas
Signs: Increased temperature; cough; accelerated breathing.
Antibiotic treatment
Rouge caused by a bacterium
Signs: loss of appetite; constipation; may be confused with swine fever;
Rectangular and purple patches on the skin.
Prevention: Vaccine available; antibiotic treatment.
Metritis – Mammitis – Agalactia (MMA): bacterial infection
Signs: Inflammation and swelling of the mammary glands; infection of the uterus
(metritis); absence of milk secretion (agalactia).
Antibiotic treatment + good nutrition
Salmonellosis or paratyphoid: caused by a bacterium
Salmonellosis or paratyphoid: caused by a bacterium
Signs: Increased temperature; weight loss; foul diarrhea and
sulfamides
Reproductive diseases: SMEDI viruses
Signs: Reproductive disorders; mortality; mummification; embryonic mortality
frequent returns in heat.
No treatment, but we can vaccinate young sows with the feces of sows.
already reached.
6.2.2. Parasitic diseases
6.2.2.1. External parasites
The Wales;
The ticks;
Lice and fleas (Insecticide treatment);
The flies.
6.2.2.2 Internal parasites
Ascariasis (ascaris lum)