Animal Production Y3

Republic of the Philippines

Department of Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

DEPARTMENT OF EDUCATION
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
THIRD YEAR
ANIMAL PRODUCTION NC II
Unit of Competency: RAISE SWINE
Module No. 1 Module Title: HOUSING THE PIG

MODULE I
QUALIFICATION TITLE : ANIMAL PRODUCTION NC II

UNIT OF COMPETENCY : RAISE SWINE
MODULE TITLE : HOUSING THE PIG
NOMINAL DURATION : 40 HOURS
WHAT IS THIS MODULE ABOUT?
This module covers the knowledge, skills, and attitudes required in

proper housing of the pigs.
WHAT WILL YOU LEARN?
After completing this module, you should be able to:

1. select the ideal site of a piggery project;
2. compute the floor space requirements for a certain number of
pigs; and
3. identify and demonstrate the use of equipment, tools and
materials.
WHAT DO YOU ALREADY KNOW?
Let’s find out how much you already know about housing the pig.
Choose the best answer. Write only the letter of your choice in your
notebook.
1. The best topography of the site for a hog house is
a. level
b. hilly
c. rolling
d. none of the above
2. Hog house must be constructed
a. at ground level
b. above sea level
c. above ground level
d. below ground level
1
3. The piggery project must be located away from crowd or residential
houses. The recommended distance in meters
a. 200 meters
b. 300 meters
c. 400 meters
d. 500 meters
4. What is the most important factor in choosing a project location?
a. topography
b. electricity
c. wind direction
d. peace and order situation
5. Which of the following statements is the least advantage of electricity?
a. warm newly-born pig

b. for pressurized water tanks
c. light the hog house at night time
d. for open live wires to guard the pigs at night against thieves
6. Which is the least factor in choosing the location of the project?
a. accessibility to the market

b. supply of water
c. good roads
d. drainage
7. Good roads are important mainly to
a. reach the area easily

b. invite educational field trips
c. attract buyers and consumers
d. deliver feeds and market hogs easily
8. What kind of pollution is not caused by pig waste like manure and
urine?
a. air
b. soil
c. water
d. ground
9. The most practical way of preventing diseases and parasites is through
a. immunization
b. vaccination
c. sanitation
d. injection
2
10. Which statement is not correct considering topography in
selecting the site?
a. Level land is preferred.

b. Level land that is drained is ideal.
c. Level land is better than rolling land.
d. Level and fertile land can be cultivated for food crops.
11. The water requirement of pigs per kilogram of dry feed is
a. 2.0 to 2.5 pounds

b. 2.0 to 3.5 pounds
c. 2.0 to 4.6 pounds
d. 2.0 to 5.6 pounds
12. This equipment limits the movement of the sow and reduces death of
piglets due to crushing and overlaying
a. brooder
b. shipping crate
c. castration rack
d. farrowing crate
13. Which of the following equipment is used when breeding a gilt to a

mature boar or to a large sow to a junior boar?
a. breeding stall
b. farrowing stall
c. breeding crate
d. loading crate
14. What is the recommended length of a permanent farrowing crate in

meters?
a. 2.40
b. 2.30
c. 2.20
d. 2.10
15. The bottom of a cemented feeding trough should be
a. circular
b. v-shape
c. sloping
d. flat
3
LESSON 1
HOUSING THE PIG
WHAT IS THIS LESSON ABOUT?
This lesson deals with the factors to consider in selecting a site for
swine project.
At the end of the lesson you should be able to:

1. discuss the factors to consider in selecting a site; and
2. observe the guidelines to follow in constructing a hog house.
LET US STUDY
Let Us Define
Swine – general term that refers to pig, hog, boar, sow, gilt
Site - a place where business establishment is situated or located
Topography - the physical features of the land surface, whether it is
rolling or sloping, flat or level
Drainage – removal of excess water
Hog house should be constructed in an ideal site to guarantee good

hog performance. A poor location can cause serious problems which will
result in loss of swine and failure of the project.
Some of the factors to consider in selecting a site for a swine

project are:
1. Topography. This refers to the physical features of the surface,

whether it is rolling or sloping, flat or level, and hilly or
mountainous. Either rolling or level land is good for hog raising..
Fertile, level land that drains easily is preferred so you can
cultivate grain and forage crops for feeds, however, rolling land is
better than level land that cannot be drained. An ocular inspection
is important in selecting the site. Make sure that no stagnant water
forms in the location during the rainy season.
4
2. Prevailing Wind Direction. Observe wind direction in the
locality. Check if the prevailing wind direction in the site blows
away from the residential areas of the community to avoid
complaints of air pollution. This will minimize or avoid foul odor
problems from your operation that will affect the neighborhood.
3. Access to roads. Good roads are success indicators in a swine

project. Delivery of feeds and marketing of hogs are two major
tasks in the operation of a swine project which are affected by
accessibility to good roads.
4. Access to electric power. Artificial light is essential during

night activities like assisting a farrowing sow. it is also needed to
warm newly born piglets especially during cool weather. The cost of
electricity must also be considered. If electric power from an
electric company is cheaper, it is advisable to avail of it. However, if
the site is too far and wiring installation can be very expensive,
small generators are preferred.
5. Access to water. Locate the project where there is sufficient

supply of water. You need abundant, clean, and fresh water for
drinking, bathing pigs, mixing feed, and cleaning pens. Check the
water level in the locality. If the water table is too low, choose
another site. In commercial piggery farms, it is economical to
construct a pressurized water tank for the farm needs.
6. Drainage. Surface and subsurface drainage is necessary for all

hog houses. It is not advisable to locate your project in a low area
that can become wet and flooded during the rainy season.
Construct buildings above ground level and use filling materials
under the floor to ensure proper drainage.
7. Environmental concerns. Whenever possible, locate your

swine project behind residential areas and away from major high-
ways. Ideally, the site must be 500 meters away from crowded
areas to minimize infection. Manage animal waste carefully to
minimize odors which can affect your neighborhood.
8. Zoning regulations. Check out local zoning laws and

regulations for a proposed project location. It is wise to consult or
gather information from your municipal government to avoid the
problem of relocating the project. It is important to get a municipal
permit before constructing the building.
9. Peace and order situation. This factor should be considered

and remembered in choosing the location for the project. A
deteriorating peace and order situation affects swine raising. You
are risking your life and the success of a swine project if you
continue putting up a farm in a place where there is no peace and
order. Normal everyday activities in the swine farm can be
5
disrupted by unrest in the locality. Robberies are also likely to
disturb your operation.
LET US REMEMBER
Hog house should be constructed in an ideal site to guarantee good

performance. A poor location can cause serious problems which will
result in loss of swine and failure of the project.
HOW MUCH HAVE YOU LEARNED?
I. Write True if the statement is correct and False if the statement is

wrong. Write the answer in your activity notebook.
1. An ideal site guarantees good hog performance.

2. Fertile and level land that easily drains is ideal for raising swine.
3. Rolling ground is good for hog raising.
4. Constructing buildings or houses at ground level can solve the
problem of drainage.
5. To avoid the problem of relocation, the swine raiser must consider the
zoning rules and regulations of the locality.
6. The site must be accessible to transportation facilities.
7. Piggeries must be located near residential houses to minimize the
problem of stealing.
8. The prevailing wind direction must blow away from residential areas
to prevent complaints of air pollution.
9. The cost of electricity must be the deciding factor when choosing the
power source.
10. It is more economical to install a pump well in commercial piggeries.
LET US APPLY WHAT YOU HAVE LEARNED
Using the scale of one (1) as the highest and nine (9) as the lowest,
rank the following factors to consider in selecting the site for a piggery
project.
Factors to consider Rank

 There must be good roads going to the project site.
 The area should be level, sloping, and fertile.
 Wind direction should be moving away from the houses.
 The area should have electricity.
 There must be abundant supply of clean water.
 There must be a good drainage.
 There must not be near residential lots.
 There must be peace and order.
 Consider the rules and regulations of the community.
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RESOURCES:
Electric Generator
Pressurized water tank
REFERENCES:
Basic Pig Keeping Manual – ITCPH

Swine Farming Manual by Melanio G. Supnet
and Oscar Gatmaitan
THE III – SEDIP Series, Animal Production
7
LESSON 2
CONSTRUCTING THE HOG HOUSE
This lesson deals with the standard space requirements for

weaning, growing and finishing pigs and also on designing an appropriate
pig pen.

1. identify standard space requirements for weaning, growing and
finishing pigs;
2. determine standard space requirements for gilts, sows and
boars;
3. compute for space requirement for all types swine; and
4. design a pig pen in accordance with the standard requirements
of the industry.
LET US STUDY
Let Us Define
Housing – provision of accommodation

Concrete – a mixture of aggregate, cement and water
Floor plan – a plan that shows the size and outline of the building and
provides considerable additional information
Before constructing a hog house, careful consideration must be

given to sanitation, ventilation and temperature. The kind of diseases
occurring in certain piggeries is sometimes the consequence of poor
building layout. Poorly designed and constructed building increases the
incidence of diseases and parasites among swine.
The first step in constructing a hog house is to determine the
number and type of pigs to raise. Pen size depends on the number and
type of pigs that will be housed. Decide also what system of rearing to
adapt, whether individual or group. Use Table 1 to determine the size of
the pen.
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Table 1. Space Requirements of Buildings and Equipment for Swine
Age and size of Pen Height of Height With of Self Feed

animal size per Pen of Doors feeder Trough
animal Partitions Doors Space Space per
animal for
(sq m) (m) (cm) (cm) (No. of Hand
animals Processing
linear) (Linear
m/animal
Sow before
farrowing
Gilts 1.5 2-2.5 100 100 7 0.5

Mature sows
2 2-2.5 100 100 9 0.6
Sow with pigs
Young sows
4 2-2.5 100 100 3 0.5

Mature sows
6 2-2.5 100 100 3 0.5
Herd boars
2 2-2.5 120 100 3 0.6
Growing/finishing
swine
Weanling to
35 kgs. 0.5 2-2.5 75 75 13 0.2
35 to 60 kgs. 0.7 2-2.5 85 85 9 0.3
60 to 80 kgs. 0.1 2-2.5 100 100 9 0.4
Source: Supnet, M.G. Housing and Manure Management SEARCA
Swine Production Training Manual
Suppose you want to raise six pigs which will be kept until they
reach the marketable weight of 90 kilograms. In computing the size of the
pen, use the pen size of pigs from 60 to 90 kilograms. (Refer to the table
of space requirement of building and equipment for swine.) Multiply the
figure from the table by the number of pigs to be raised to get the total
floor area of the pen. Next decide the form of the pen. A pen can either be
rectangular or square but make sure that the required size is strictly
followed.
Typical backyard hog house
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Here are some guidelines to follow when constructing a hog house
having a concrete floor, walls and posts, and feeding and drinking
troughs. The roofing material used is ordinary corrugated galvanized iron
sheets.
1. Lay out the foundation to its desired dimension. Following the

orientation of the layout, install four pieces of lumber on the four
sides at a distance of one meter outside the expected layout. Layout
the accuracy of the perimeter layout by laying a string on the four
sides. Be sure to follow the dimension of the string. To be accurate,
use a tri-square. Hold the string in place by driving nails on top of the
four pieces of lumber. Mark the four corners including the center post
in case of a big building. Remove the string.
2. Dig holes in the four corners for the posts. Dig a shallow canal for the
first layer of the hollow blocks. Bigger buildings must be provided a
wider and deeper foundation.
3. Prepare reinforcement iron bars with strings fastened with wires. You
may use three-eight inch corrugated iron bars. When cutting rods for
posts, get the height of the beam as your basis. Provide allowances for
beams and rafters.
4. Prepare the cement mixture.
5. Erect the reinforcement rods on the hole. Place some boulders to
prevent the post from sinking. Check the straightness of the rods by
using a plumb bob or spirit level. Nail some braces to keep the rod in
place. Pour cement into the hole.
LET US REMEMBER
Careful planning is essential in constructing hog house because

once the building is completed; it may be difficult and expensive to do
alterations. Reconstructing buildings mean additional cost on the part of
the owner. The cost of building a hog house is the biggest item of
expenses in starting the swine raising project.
Hog houses must be constructed properly to ensure maximum
performance of the pigs. A good hog house may not improve the health
conditions of the animals but a poor one will certainly increase disease
problem easily.
For a small or backyard operations, cheap and locally available
materials may be used such as bamboo and nipa.
Hog houses should be constructed on a slightly sloping and well-
drained area so that it will not become too muddy and convenient to
work on it.
Permanent hog houses should be concrete floors for easy cleaning
and to minimize the occurrence of parasites and diseases. Concrete floors
must not be too rough to cause foot and leg problem, nor too smooth to
be slippery when wet.
10
Write True if the statement is correct and False if is wrong. Write

the answer in your activity notebook.
1. The height of pen partitions in all classes of hogs are the same.
2. Under normal conditions, the bigger the animal the wider the pen
size.
3. The size of a hog house to be constructed is dependent on the
number and kind of hogs to be raised and the system of rearing
them.
4. A tri-square can be used to test the accuracy of the perimeter
layout of a hog house.
5. Straightness of a post or a pen wall can be checked with the use of
a plumb bob or spirit level.
Compute the pen size for rearing fifteen (15) young gilts using the
table on space requirements of building and equipment for swine.
RESOURCES:
Lumber Drawing materials Hollow blocks

T-Square Pull-push ruler Post
Calculator String Iron Rod
REFERECES:
Basic Pig Keeping Manual

and Oscar Gatmaitan
THE III – SEDP Series, Animal Production
11
LESSON 3
SWINE EQUIPMENT
This lesson focuses with the proper use of swine equipment, tools
and materials.

1. identify swine equipment, tools and materials;
2. install equipment in accordance with the manufacturer’s
manual; and
3. use equipment, tools and materials in accordance with the
industry standards.
LET US STUDY
Let Us Define
Equipment – tools, supplies and other items needed for swine raising
project
Shipping crate – handy piece of equipment which is ideal to use when
transporting pigs
To save time, and minimize the death of piglets, the swine raiser
must have adequate and available equipment to use at certain times of
swine operation. This equipment must be durable yet economical. They
must also be easy to use and disinfect.
12
Here are some necessary equipment in a swine project.
1. Breeding crate. This is used when breeding a gilt to a large boar or a

large sow to a junior boar. The construction of the breeding crate should
be durable enough to support the additional weight of a boar. The gilt or
sow in heat is confined inside the crate before the boar is allowed to enter
for mating.
Breeding Crate
2. Farrowing crate or stall. Due to its limited space, this equipment

minimizes the movement of the sow and reduces the possibility of death
of piglets due to crushing. The farrowing crate also prevents the sow from
eating feeds given to piglets before weaning time. There are two types of
farrowing stalls: the detachable and the permanent types. In the
detachable type, six pieces of galvanized iron pipes, three inches in
diameter, are needed. Three pipes are installed on both sides of the pen
to form rails. The distance of the first rail above the flooring should be 20
cm. while each of the two rails must be 40 cm. high. All the six rails must
pass through the two sides of the wall. To prevent the rails from being
removed when the sow rubs on the rails, drill a hole on both ends and
place a lock. After weaning the piglets, the rails can be removed from the
pen.
13
Piglets usually pile themselves against the base of the wall and in
the corner of the pen. To avoid the sow from crushing the piglets, guard
rails placed around the pen about eight to ten inches from the wall and
floor may serve as farrowing crate. This is an improvised farrowing crate.
A detachable farrowing crate or stall
3. Heat lamps and brooders. Baby pigs can be kept comfortable by

providing them with brooders with a 50 to 100 watt bulb especially
during rainy or cold days. Brooders and heat lamps must be located
on any side of the farrowing stall. Be sure that the sow will not touch
the brooder. Also make sure that it is not electrically grounded.
Brooder
14
4. Water system. A pressurized water system with pipes extending to
the hog houses is the most desirable type. A minimum pressure of five
(5) kg per sq cm and 500 gallons an hour is necessary. This will
eliminate labor in fetching water.
Pressurized water system
5. Shipping crate. This handy piece of equipment is ideal to use when

transporting pigs.
Shipping crate
6. Castration rack. This is V- shaped equipment used during castration.

The piglets are laid down with its back on the rack.
Castration rack
15
7. Feed cart. This equipment is used to transport feeds during feeding
time. It can accommodate 100 kg of feed.
Feed cart
8. Self-feeders. Self feeders come in various types but the built-in

concrete feeder is preferred. A self –feeder should be designed and
constructed so that feed wastage is minimized and the rate of flow
of the feed can be regulated. Durability and ease in cleaning should
also be taken into consideration. Make sure that it can hold
sufficient feeds to last for several days. A good feeding trough
should be constructed in such a way that a pig cannot lie inside. It
should be strong, durable, and easy to clean. Cemented feeding
trough should have circular bottoms. A circular-bottomed trough is
easier to clean than a flat- bottomed one.
Self-feeder
9. Waterers .Pigs will consume 2.0 to 2.5 pounds of water per kg of

dry feed. Automatic waterers are advantageous .If the nozzle type
waterers are used, they must be placed 24 to 30 inches above the
floor for sows and growing pigs, one automatic cup or nozzle for
each pig pen is normally sufficient to supply the water needs of the
animals. Waterers should not be placed beside the self-feeder or
feeding trough. This practice will keep the feeding area dry and
clean.
Automatic nozzle type waterer
16
LET US REMEMBER
Careful planning is essential in constructing a hog house because

once the building is completed; it may be difficult and expensive to do
alterations. Reconstructing buildings mean additional cost on the part of
the owner. The cost of building a hog house is the biggest item of
expenses in starting the swine raising project.
Hog houses must be constructed properly to ensure maximum
performance of the pigs. A good hog house may not improve the health
conditions of the animals but a poor one will certainly increase disease
problem easily.
For a small or backyard operations, cheap and locally available
materials may be used such as bamboo and nipa.
Hog houses should be constructed on a slightly sloping and well-
drained area so that it will not become too muddy; hence, it will be
convenient to work on.
Permanent hog houses should be concrete floors for easy cleaning
and to minimize the occurrence of parasites and diseases. Concrete floors
must not be too rough to cause foot and leg problems nor too smooth to
be slippery when wet.
Let us see whether you understood the lesson. Choose the letter of
the correct answer and write it on your activity notebook.
1. The best topography of the site for a hog house is
a. level
b. hilly
c. rolling
2. Hog house must be constructed
a. at ground level
b. above sea level
c. above ground level
d. below ground level
3. The distance between the piggery project and the residential areas
should be
a. 200 meters
b. 300 meters
c. 400 meters
d. 500 meters
17
4. What is the most important factor in choosing a project location?
a. topography
b. electricity
c. wind direction
d. peace and order situation
5. The least advantage of electricity in swine project is
a. warm newly born pig.

b. poor pressurized water tanks.
c. light the hog house at night time
d. open live wires to guard the pigs at night against thieves
6. Which is the least factor in choosing the location of the project?
a. accessibility to the market

b. supply of water
c. good roads
d. drainage
7. Good roads are important to
a. reach the area easily

b. invite educational field trips
c. attract buyers and consumers
d. deliver feeds and market hogs easily
8. What kind of pollution is not caused by pig waste like manure and
urine?
a. air
b. soil
c. water
d. ground
9. The most practical way of preventing diseases and parasites is through
a. immunization
b. vaccination
c. sanitation
d. injection
10. Which statement is not correct when considering topography in

selecting the site?
a. Level land is preferred.

b. Level land that is drained is ideal.
c. Level land is better than rolling land.
d. Level and fertile land can be cultivated for food crops.
18
11. The water requirement of pigs per kilogram of dry feed is
a. 2.0 to 2.5 pounds

b. 2.0 to 3.5 pounds
c. 2.0 to 4.6 pounds
d. 2.0 to 5.6 pounds
12. This equipment limits the movement of the sow and reduces death of
piglets due to crushing and over laying.
a. brooder
b. shipping crate
c. castration rack
d. farrowing crate
13. Which of the following equipment is used when breeding a gilt to a

mature boar or to a large sow to a junior boar?
a. breeding stall
b. farrowing stall
c. breeding crate
d. loading crate
14. What is the recommended length of a permanent farrowing crate in

meters?
a. 2.40
b. 2.30
c. 2.20
d. 2.10
15. The bottom of a cemented feeding trough should be
a. circular
b. v-shape
c. sloping
d. flat
Lay out or design a hog house having a concrete floor, walls, and
posts, also feeding and drinking through. Use corrugated iron sheet as
roofing materials.
19
RESOURCES:
Breeding crate Castration rack

Farrowing crate Feed cart
Heat lamps and brooders Self-feeder
Water system Automatic nozzle type waterer
Shipping crate
REFERENCES:
Basic Pig Keeping Manual –ITCPH
Swine Farming Manual by Melanio G. Supnet and Oscar

Gatmaitan
THE 111 – SEDP Series (Animal Production)
20
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
THIRD YEAR
Module No. 2 Module Title: SELECTING THE FOUNDATION STOCK

MODULE 2

MODULE TITLE : SELECTING THE FOUNDATION STOCK
This module covers the knowledge, skills and attitudes required in

selecting the foundation stock for profitable swine raising.

1. select the breeds of swine to raise;
2. evaluate the different breeds of swine; and
3. select good breeds of swine.
Let’s find out how much you already know about selecting the
foundation stock. Read and understand the sentences below. Select the
best answer by writing the letter of your choice. Write your answer in
your activity notebook.
1. What is the limiting factor in selecting breeds to raise?
a. proficiency
b. availability of breeding stock
c. growth quality or feed efficiency
d. carcass quality and market demand
2. Which is a good indicator of rapid growing piglets at weaning time?
a. heavy weight
b. voracious eating
c. uniformity of sizes
d. health and vigor
3. What is the feed efficiency of a superior breed?
a. 1.6 kilogram
b. 2.6 kilogram
c. 6 kilogram
d. 3.6 kilogram
1
4. How do you gauge the health condition of an animal?
a. by its health and vigor

b. by its alertness and appetite
c. by its skin and hair coat
d. by its appearance and hair coat
5. What is referred to as the distinct characteristics of an animal

transferred from one generation to generation?
a. breed
b. type
c. color
d. genes
6. Berkshire hogs are known for their
a. leanness and high feed efficiency

b. excellent fertility and breeding ability
c. excess back fat and resistance to diseases
d. meatiness and adoptability to rugged conditions
7. The Hampshire is black in color with a white belt around the
a. fore flanks
b. hind flanks
c. fore quarters
d. hind quarters
8. Large white is the local name of
a. Hypor
b. Landrace
c. Yorkshire
d. Berkshire
9. Breeds under the bacon type possess meat with
a. thin fat and more flesh

b. excess fat and thin flesh
c. equal proportion of fat and flesh
d. evenly distributed fat and flesh
10. Which type of pig has a thick back fat?
a. bacon type
b. lard type
c. combination of bacon and lard type
2
11. Pigs that are raised intended for fattening purposes
a. feeder pigs
b. breeding pigs
c. healthy pigs
d. growing pigs
12. Good mothering ability is shown by the number, size, and weight
pigs during
a. marketing
b. farrowing
c. feeding
d. weaning
13. The following are observable characteristics of healthy pigs except

for
a. clean and shiny skin
b. alert and active
c. dull and rough hair coat
d. fine and smooth with shine and luster hair coat
14. One of the observable characteristics of a sickly pig is

a. voracious during eating time
b. poor appetite or does not eat at all
c. seeks the company of other pigs in the pen
d. alert and active
15. The process of removing undesirable animals in the herd is
a. judging
b. culling
c. weaning
d. selecting
16. Which of the following sow is not supposed to be culled?
a. repeat breeder
b. with spoiled udder section
c. with average litter size
d. have difficult or complicated farrowing
17. A systematic and careful way of estimating the value of an animal

according to the different parts of the animal to be selected
a. judging
b. culling
c. weaning
d. selecting
3
18. It contains a systematic, logical, brief and ideal description of the
different parts of an animal and their numerical values
a. score card
b. record book
c. health record
d. journal
19. Method of judging wherein animals are judged one at a time
a. scoring
b. judging by comparison
c. double scoring
d. judging by scoring
20. The following statements are correct except for
a. hogs have a low dressing percentage

b. swine raising ensures additional income
c. swine raising is a good source of employment
d. swine raising can be integrated into other system of farming
4
LESSON 1
SELECTING THE FOUNDATION STOCK
This lesson deals with the factors to consider in selecting the

foundation stock and focus also on the different breeds of swine and their
characteristics.

1. enumerate the factors to consider in selecting breed to raise;
2. differentiate meat/bacon and lard type of hogs;
3. explain the meaning of breeds and type;
4. enumerate and discuss the common breed of swine;
5. select productive sow / gill boar and feeder pigs;
6. perform culling; and
7. appreciate the value of work through swine raising.
LET US STUDY
Let Us Define
Selection - the process of choosing and getting the best in a group.

Foundation stocks - the initial animals in the project.
Breed - refers to the distinct characteristics of an animal which
are transferred from one generation to generation.
Type - refers to a group of animals raised to serve a certain purpose.
Feeder - pigs raised intended for fattening purposes.
Culling - the removal of unproductive animals in the herd.
Judging - a systematic and careful way of estimating the value
of an animal according to the purpose which is best fitted
Selection is the process of choosing and getting the best in a group.

Selecting good quality stocks is just like insuring a business in an
insurance company. Foundation stocks are initial animals in the project.
They are the parent animals that will reproduce stocks for future
reproduction.
5
Factors to consider in selecting breeds of swine
There is no best breed of pigs to raise. Each breed has its own
strength and weakness. Therefore, there is an ideal breed for a certain
purpose. Selecting a breed to raise is one of the managerial activities of
the swine raiser. Good breeds, when fed with nutritious feeds and
managed well, ensure maximum productivity.
Here are some guidelines for beginners in selecting the breed(s) to
raise.
1. Availability of breeding stocks. Whenever a raiser selects a breed to

raise, availability of the breed is the limiting factor. Even if a breed is
excellence or superior, if there are no available breeding stocks in the
locality or in nearby places, the choice breed is discontinued. Hence,
the raiser should choose other breeds which are available in the
locality.
2. Prolificacy. This refers to the ability of the animal to reproduce. A

good or superior sow must be able to produce an average of 10 to 12
piglets per farrowing. Proficiency also includes the ability of the sow
to produce a large litter size at birth and care for it up to weaning time.
A sow is said to be prolific if she will farrow 10 to 12 piglets which are
healthy, vigorous, and uniform in size at weaning time.
3. Growth ability of feed efficiency. This refers to the ability of the

animal to convert feeds to attain the market weight of 90 kg. at the
earliest possible time. The feed efficiency of a superior breed is 2.6.
This means that for every 2.6 kg. of feed consumed, a pig should
produce a kilogram of pork. The average daily gain in weight should
be 0.8 kg.
4. Temperament and disposition. A good sow is one that is quiet,

motherly, and produces enough milk for her piglets. She does not bite
piglets or the caretaker, although it is instinctive for a sow to protect
her young against predators. She is docile and ready to nurse her
piglets any time. A sow with poor temperament and disposition is one
who bites her piglets, is noisy, is lazy to nurse her piglets, and have
uneven sizes and weights of piglets at weaning time. Mortality of
piglets is high as a result of crushing by the nervous sow.
5. Carcass quality and market demand. Carcass refers to the whole

meat of the animal when slaughtered. When selecting a breed,
consider the demand in the market. If the demand is more for fatty
meat, select breeds under the lard type. But if consumers prefer
fleshy meat, select breeds of the bacon type.
6. Nicking ability. This refers to the ability of the animal to eat all the
feeds inside a feeding trough or feeds scattered on the floor. Breeds of
this type are economical to raise because food spoilage is eliminated.
6
7. Resistance to diseases. Select a breed that is resistant to diseases
and parasites. Resistant breeds require less attention. When given
proper care and management, resistant breeds grow faster compared
to breeds that require complicated housing and feeding.
8. Feeds available. Consider also the availability of feeds in the market.

If the supply of quality feeds in the market is continuous, exotic or
improved breeds are more profitable to raise. Old breeds thrive well
under local feeds that are readily available.
9. Personal preference. This refers to likes and dislikes of an individual.

The choices of a breed are very subjective and relative to the
individuals who will engage in the project.
Knowing the factors to consider in selecting a breed to raise is

important in project management. The type of housing and feeds to be
given depends on the breed you decide to raise. Improved breeds require
complicated feeds and housing while the old or common breeds require
simpler housing and feeding.
Types of Hogs:
There are two types of hogs:
The lard type pig has thick, fat, and wide body conformation.
Breeds of this type are the Yorkshire, Berkshire, and Duroc. Most of the
native breeds belong to this type. In contrast, bacon or meat type breed
has long and rounded bodies with thin fat. Examples of this type are the
Landrace and Hampshire.
Breed is defined as the distinct characteristics of an animal which
are generally transmitted from generation to generation. Type on the
other hand is referred to a group of animals with a certain characteristics,
which serve to distinguish them from others and is to be raised for
certain purposes. A breed is a good guide in deciding the purpose of
raising the animal.
Different Breeds of Swine and their characteristics
Swine experts in the country keep on improving breeds. This is

done primarily to increase the production of hogs for a shorter period of
time and at less cost.
7
Here are the characteristics of some common breeds of swine found
in the country.
1. Yorkshire. The local name of this breed is Large White. It is

one of the most superior breeds in litter size and mothering
ability. It performs well under confinement system of
housing and reproduce well in cross breeding. Growth rate
is excellent. This pig has white hair coat and skin. However,
this breed has excess back fat and pale, soft muscles.
2. Landrace. This breed is excellent in litter size and

mothering ability and performs well in confinement. It is
pure white in color, with a long body and an almost flat back.
It has a long head and clear jowl, the ears sometime, is
covering the eyes.
The breed experiences difficulty in leanness when it is
exposed to full feeding of high energy diets. The breed is also
prone to feed trouble.
8
3. Duroc. This breed is superior in growth rate and feed
efficiency. It excels in muscle quality and is probably the
breed most resistant to stress or unfavorable local conditions.
The breed has considerable variation in color but acceptable
colors may range from a very light golden almost yellow color
to a very dark red approaching the color of mahogany. The
Duroc has slightly dished face with the ears drooping and set
wide apart. It has a firm jowl and the neck bends well with
the shoulder. It has a medium length body, arched back, full
loin, and a long, well-rounded rump with the tail set high.
4. Hampshire. This breed is the leanest found in the country.

Feed efficiency is excellent. The hog has a black hair coat
with a white belt around the forequarters. The breed has a
trim and firm jowl, a long straight face, and ears carried erect.
9
5. Berkshire. The dominant ability of the breed to transmit its
color characteristics to its offspring, is one of the good
characteristics of the Berkshire. If the breed is cross-bred
with white breeds, the resulting color of the litter will be
prevalently black. The breed is distinctly black in color with
six white points, one on the face, four in the feet, and at the
tip of the tail. It has dished broad face, short snout, and
prominent jowl.
Berkshire hog is known for its meatiness and good
adaptability to rugged conditions. It has a desirable length,
depth, and balanced body. The sow is not prolific but
produces well in crosses mated with of the common breeds.
6. Poland China. This breed has the same color that is

characteristic of the Berkshire except for the white point at
the tip of the nose. Its color makes it different from
Berkshire.
10
7. Hypor. Hypor sow has excellent fertility, outstanding
mothering ability, and high milking qualities. It produces
healthy pigs with outstanding body conformation, well-
muscled back, well-developed ham, and high carcass quality.
You already have the necessary information on how to

select a breed and the characteristics of the common breed of
swine found in the country. You can now wisely select a
breed to raise for your project.
Selecting Feeder Stock
Feeder pigs are raised for fattening purposes. Buy pigs which are
healthy, vigorous, and show promise of being good gainers or rapid
growers.
Here are some of the observable characteristics of healthy and

sickly pigs.
Characteristics Healthy Pigs Sickly Pigs
Hair coat Fine and smooth Dull and rough haircoat

with shine and
luster
Skin Clean and Shiny Dirty, crusted or scaly
Activity Alert and active Inactive, often sleeping
or lying down in the
pen
Appetite Voracious Poor appetite or does
during feeding not eat at all
time
Movement Seeks the company of Stays away from its pen
other pigs in the pen mates
11
Important Guidelines in Culling or removing unproductive and
undesirable animals in the herd
1. Cull gilts and sows that do not settle in spite of repeated mating
with a proven boar, considering that mating was properly timed
and done.
2. Cull a sow with two poor successive litters in spite of good
management. Cull a prolific sow which failed to wean minimum of
eight healthy piglets after the second furrowing considering that
proper nutrition and management were given to animal.
3. Cull sows that do not furrow twice a year.
4. Cull sows with poor maternal instinct and mothering ability. They
may lose their litter by natural causes such as lack of milk,
cannibalism and crushing.
5. Cull boars o sows producing undesirable heredity traits.
6. Cull boars or sows that react to diseases such as contagious
abortion, tuberculosis and leptospirosis.
7. Cull boars that can no longer mount due to old age. Remove also
sterile boars.
8. Remove weak piglets.
9. Remove slow growing feeder pigs.
10. Remove sows which do not produce enough milk.
11. Remove sows who have difficult or complicated farrowings.
12. Some sows have damaged udders just after weaning. If this
condition does not improve after several days, the sow must be
culled.
13. Some sows exhibit serious lameness just after weaning. Inspect
their toes and if no sores are found on the toes, better cull them.
Judging Breeding Pigs
Judging is a systematic and careful way of estimating the value of

an animal according to the different body parts of the animal to be
selected. The good points as well as the weak points of the animal can be
evaluated. Judging is used for improving the whole herd because you
learn to eliminate unproductive animals and raise only the productive
ones.
There are two methods of judging farm animals: Score card judging
and Judging by comparison. The former is a good method for beginners,
since it helps one know what to look for in the different parts of animal.
This is an ideal and useful method of follow.
A score card contains a systematic, logical, brief, and ideal

description of the different parts of an animal and their numerical values.
The total numerical point is always 100.
In this process, animals are judged one at a time. The parts of an

animal are carefully examined and compared one by one against the
standard description. The total score corresponds to the rating of the
12
animal as given in judging. Because of this procedure, this method of
judging is often termed scoring.
Enumerated below are the steps in Score Card Judging.
1. Identify the animal to be judged or scored and examine its

parts thoroughly following the order and sequence of parts in
the score card. Approach the animal for a better inspection
and closer examination. Use your hands to feel and examine
the parts to be judged.
2. Write your score next to the criteria in the score card

following its order and sequence. Two methods may be used
in scoring. One is by deducting from the perfect score the
deficiency the judge may find in the specific parts of the
animal. The other is by giving a rating to the parts of the
animal according to its merits. The former is more commonly
used because it is practical and easier especially in handling
small figures.
In deductions involving fractions, one-fourth, one-half,
and three-fourth are closed and accurate enough. Only one
method should be used throughout the judging for
uniformity and convenience in correction. Deductions should
not always be greater than one-half of the perfect value of
any part.
3. Add the total score. This will be the final rate or score of the
animal.
Judging by comparison is the placing of two or more animals

for evaluation and ranking them according to their merits by direct
comparison. For example, if two or more animals of the same kind
and class are judged by comparison, all parts of the animal,
particularly the most important features that need to be considered
are examined and compared. The values are weighted, the points
summarized, and a decision is made. The animal having the
highest number of good points or the minimum number of faults is
ranked first.
For selecting and judging individual pigs for breeding,

contests, and other purposes, you can use the following score card.
13
Score Card for Boar
Parts Description Perfect Student

Score Score
1. Size Score according to condition and age 10
Width between the eyes; face
2. Head moderately dished, medium in 4
length, strong and masculine
3. Eyes Large, prominent, and clear 2
3. Ears Medium size, strong knuckles not 2
coarse; typical of the breed
4. Neck Full, slightly arched, short, strong, 2
and free from creases, bending
smoothly with the shoulders
5. Jowl Full, firm, smooth, and neat; not 2
course or wrinkled
6. Shoulder Compact, smooth, and deep; 7
blending smoothly with the back
and sides; well covered
7. Chest or Deep, full, and large girth 13
heart-girth
8. Back and Strong, evenly arched; high, square- 8
loin sprung ribs; fairly wide, uniform
width; mellow covering
9. Sides Long, deep, straight with shoulders 8

and hams; smooth, free from
creases or wrinkles
11.Belly and Belly broad, full, and neat; teats 8

flanks prominent, numerous, and
symmetrically placed, flanks low
and full
12.Rump and Rump wide, same width as back and 12
ham loin; long, full, rounding, and
sloping gradually from loin to tall;
hams deep, wide, thick, firm,
muscular, and smooth; stifles well
covered; junction of hams low and
full
11. Legs, Legs of medium length, straight and 3
pasterns, and set squarely; bone large, clean cut;
feet pasterns nearly upright, strong, toes
together, short, and placed squarely
Easy to handle, gentle, active,
13.Tail Medium in size and length, nicely 1
curled, and indicative of size and
quality
14.Coat Fine, straight, thick, smooth and 3
glossy, lying closely to the body,
14
evenly distributed, free from swirls;
color typical of the breed
16.Skin Healthy, soft, smooth, and free from 2
excessive scurf
17.Action and Action free and easy, legs carried 3
style straight forward, attractive carriage
18.Disposition Easy to handle, gentle, active, and 3
lively
19.Symmetry Refers to the relationship of the 4
and Balance different parts of the body
of Points
Total 100
15
16
17
18
LET US REMEMBER
Selecting good quality stocks is just like insuring a business in an

insurance company. Foundation stocks are just like the initial animals in
the project. A breed is a good guide in deciding the purpose of raising the
animal. The importance of selecting the type and breed(s) to raise should
not be neglected.
There is no best breed of pigs to raise. Each breed has its own
strengths and weaknesses. Therefore, there is an ideal breed for a certain
purpose. Selecting a breed to raise is one of the managerial activities of
the swine raiser. Good breeds, when fed with nutritious feeds and
managed well, ensure maximum productivity.
The score card will identify the strengths and weaknesses of the
animal. A score card is used when judging good animals and culling
unproductive ones.
Feeder pigs are intended for fattening purposes. They should be

selected properly to get maximum profit. Slow growing pigs are
considered burdens in the project hence they should be removed or
culled out immediately.
The swine raiser must be alert to identify unproductive animals to

be culled out. It is uneconomical to keep them because they only increase
the cost of production thereby increasing net profit.
Let us see whether you really understand the module. Answer the
following statement by selecting the best answer. Write your correct
answer on your activity notebook.
1. What is the limiting factor in selecting the breed to raise?
a. proficiency
b. availability of breeding stock
c. growth quality or feed efficiency
d. carcass quality and market demand
2. Which is a good indicator of a rapid growing piglet at weaning time?
a. heavy weight
b. voracious eating
c. uniformity of sizes
d. health and vigor
19
3. Which is the feed efficiency of a superior breed?
a. 1.6 kilogram
b. 2.6 kilogram
c. 0.6 kilogram
d. 3.6 kilogram
4. The health condition of the animal can be gauged by its
a. health and vigor

b. alertness and appetite
c. skin and hair coat
d. appearance and hair coat
5. This refers to the distinct characteristics of an animal transferred

from generation to generation
a. breed
b. type
c. color
d. genes
6. Berkshire hogs are known for their
a. leanness an high feed efficiency

b. excellent fertility and breeding ability
c. excess back fat and resistance to diseases
d. meatiness and adoptability to rugged conditions
7. The Hampshire is black in color with a white belt around the
a. fore flanks
b. hind flanks
c. fore quarters
d. hind quarters
8. Large white is the local name of
a. Hypor
b. Landrace
c. Yorkshire
d. Berkshire
9. Breeds under the bacon type possess meat with
a. thin fat and more flesh

b. excess fat and thin flesh
c. equal proportion of fat and flesh
d. evenly distributed fat and flesh
20
10. This type of pig has a thick fat.
a. bacon type
b. lard type
c. combination of bacon and lard type
11. Pigs that are raised for fattening purposes
a. feeder pigs
b. breeding pigs
c. healthy pigs
d. growing pigs
12. Good mothering ability is shown by the number, size, and weight
Of pigs in the time of
a. marketing
b. farrowing
c. feeding
d. weaning
13. The following are observable characteristics of healthy pigs except
a. clean and shiny skin

b. alert and active
c. dull and rough hair coat
d. fine and smooth with shine and luster hair coat
14. Which is an observable characteristics of a sickly pig?
a. voracious during eating time

b. poor appetite or does not eat at all
c. seeks the company of other pigs in the pen
d. alert and active
15. The process of removing undesirable animals in the herd is
a. judging
b. culling
c. weaning
d. selecting
16. Which of the following sow is not supposed to be culled?
a. repeat breeder
b. spoiled udder sections
c. average initial litter
d. difficult or complicated farrowing
21
17. A systematic and careful way of estimating the value of an animal
according to the different parts of the animal to be selected
a. judging
b. culling
c. weaning
d. selecting
18. It contains a systematic, logical, brief and ideal description of the

different parts of an animal and their numerical values
a. score card
b. record book
c. health record
d. journal
19. Method of judging wherein animals are judged one at a time
a. scoring
b. judging by comparison
c. double scoring
d. judging by scoring
20. The following statements are correct except
a. Hogs have a low dressing percentage.

b. Swine raising ensures additional income.
c. Swine raising is a good source of employment.
d. Swine raising can be integrated into other system of farming.
What you have learned in this module is useful in swine raising.

Use them as your guide in selecting breed(s) to raise.
22
Suggested activities
Listed below are common breed of swine in the country.
Get the total population of each breed by surveying swine raisers in

your locality. Answer the question below. Copy and submit this form to
your teacher for checking and recoding.
Breed
Berks Hypo
Name of Farmers Yorksh Landra Dur Hampsh
hire r
ire ce oc ire
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Total
Follow up questions
a. What is the popular breed(s) of swine in your locality? Why?

b. What breed is the least popular in your locality? Why?
Go to the nearby swine farm and judge the characteristic of a sow

and a boar separately using the score card method. Your teacher will
also judge the same sow and boar. Compare your results with that of
your teacher
.
RESOURCES:
Clipped pictures
Charts
Score cards
REFERENCES:
CBC (Competency Based Curriculum)

CLM (Contextual Learning Matrix)
THE III (Animal Foundation) SEDP Series
Novartis basic Pig Keeping Manual
23
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
THIRD YEAR
Module No. 3 Module Title: FEEDING SWINE

MODULE 3
Qualification Title : ANIMAL PRODUCTION NC 11

Unit of Competency : RAISE SWINE
MODULE TITLE : FEEDING SWINE
DURATION : 45 Hours
This module covers acquisition of knowledge, development of skills

and attitudes required for efficient feeding and management of swine.

1. identify sources and functions of the major nutrients in swine
feeds;
2. explain the procedure of feed formulation;
3. formulate a balanced ration for swine;
4. identify the methods of feed preparations and the systems of
feeding swine; and
5. feed different classes of swine.
Let us find out how much do you know about feeding swine.
Choose the best answer and write only the letter of your choice in your
activity notebook.
1. Which is not basically considered a nutrient?
a. water
b. minerals
c. vitamins
d. carbohydrates
2. Which is considered a natural vitamin?
a. Vitamin A
b. Vitamin B
c. Vitamin C
d. Vitamin D
1
3. Calcium is a kind of
a. amino acid
b. feed additive
c. macro mineral
d. fat-soluble vitamin
4. Which is not a function of water in the animal„s body?
a. Regulates body temperature.

b. Moistens feed and increases palatability.
c. Carries digested food to all parts of the body through urine.
d. Dissolves and carries poisonous substances outside the body.
5. Vitamin A is essential for _______.
a. blood clotting
b. skin protection
c. nutritional anemia
d. functioning of the eye
6. Carbohydrate is mainly for _______.
a. energy
b. reproduction
c. body-building tissue
d. teeth and bone development
7. So that calcium and phosphorous will be assimilated into the body,

there must be an adequate amount of _______.
a. Vitamin A
b. Vitamin B
c. Vitamin C
d. Vitamin D
8. Which of the following is a source of energy?
a. ipil-ipil leaf meal

b. fish meal
c. molasses
d. salt
9. Which is not found in carbohydrates?

a. carbon
b. oxygen
c. nitrogen
d. hydrogen
2
10. We grind feeds to improve _______.
a. appetite
b. palatability
c. assimilation
d. digestibility
11. The feed intake of animals decreases during the hot season. What
should be done to them so that they will not become malnourished?
a. Give plenty of green feeds.

b. Increase the amount of feed.
c. Increase the nutrients in the feed.
d. Improve the palatability of the feed.
12. The amount of feed given to an animal depends greatly on body and
_______.
a. kind of animal
b. stage of growth
c. amount of nutrients
d. stage of production
13. Which of the following statements does not show the importance of
increasing the feed allowance of the sow about four days after weaning?
a. Allows the sow to become fat.

b. Prepares the sow for the next breeding season.
c. Prepares the sow to produce large litter size.
d. Stimulates the sow‟s ovaries to produce a large quality of eggs.
14. Select the proper feed arrangement for growing finishing pigs
a. pre-starter-starter-grower-finisher
b. pre-starter-grower-starter-finisher
c. starter-pre-starter-grower-finisher
d. starter-grower-pre-starter-finisher
15. What is the best remedy if you observe your sow growing too fast?
a. Replace the sow.

b. Reduce the energy component of the ration.
c. Provide her enough space for exercise.
d. Feed her only once a day and give her plenty of green feeds.
3
16. In group feeding, there is a fast rate of growth when _______.
a. pigs enjoy eating

b. appetite of the pigs is aroused
c. pigs compete among themselves while they are eating
d. pigs have chances to get their feed allowances.
17. What is the best system of feeding when a pig is sick?
a. individual feeding
b. full feeding
c. dry feeding
d. wet feeding
18. In the practice of wet feeding, the best proportion of feed and water is
a. 1:1
b. 1:2
c. 1:3
d. 1:4
19. When formulating rations, which of the following factors should be

considered most?
a. palatability
b. cost of feedstuff
c. availability of important nutrients
d. availability of regular supply of ingredients
20. What kind of feed should be given to finishing pigs?
a. grower
b. starter
c. breeder
d. fattener
4
LESSON 1
MAJOR/ESSENTIAL NUTRIENTS:
THEIR FUNCTION AND SOURCES
This lesson deals with the major and essential nutrients needed for
optimum health of an animal. It also tackles the function of these
nutrients and their resources.
Upon completion of this lesson, you should be able to:
1. identify essential nutrients that the animal needs for optimum

health;
2. identify sources of essential nutrients;
3. determine the functions of the essential nutrients; and
4. classify feed additives.
LET US STUDY
Let Us Define
Nutrients - substances that nourish animals for specific purposes

such as for health maintenance, growth, repair of body tissues,
reproduction, and other productive activities
Feed additives - compounds that are artificially added to the feed
necessary for the proper development of the animal
Feed ingredients – compounds that are artificially added to the feed
necessary for the proper development of the animal
Supplement - a feed such as many of the high protein feeds that is
used to balance or improve existing ration
Tallow – a fat by-product of slaughtered cattle, carabao, and goat
which can be added to the swine ration
Carbohydrates – composed of carbon, hydrogen, and oxygen which
serves as principal source of energy
Fats and oils – energy-giving substances formed from alcohol (glycerol)
and fatty acids
Protein – composed of carbon, hydrogen, oxygen and nitrogen helps in
the development of body-building tissues and repair of worn-out
tissues
Vitamins – organic substances important to the health and proper
functioning of the animals needed in small amounts
5
Nutrient is applied to general chemical composition of feeds that
aids in the support of life. Nutrients may be organic or inorganic
substances. The major/essential nutrients needed by swine are:
a. Carbohydrates. This nutrient is composed of carbon, hydrogen,

and oxygen. In animal feeding, carbohydrates are the principal source
of energy. Examples of feeds rich in carbohydrates include cereals
such as corn, rice, sorghum, wheat, oats, and barley, and their by-
products. Tubers or root crops such as sweet potato, cassava, and
gabi are also good source of energy. Farm by-products like rice bran,
corn bran, corn grits, and molasses are also good sources of energy to
be added in the ration.
b. Fats and oils. These are energy-giving substances formed from

alcohol (glycerol) and fatty acids. Fats are solid at room temperature.
Tallow is a fat by-product of slaughtered cattle, carabao, and goat
which can be added to the swine ration. Oils are liquid at room
temperature especially in the tropics. The energy of fats and oils is
2.25 times more than carbohydrates. The addition of two to four
percent coconut oil can increase the energy content of pre-starter and
starter rations. However, cost must be taken into consideration
because fats and oils are expensive ingredients.
c. Protein. This nutrient is composed of carbon, hydrogen, oxygen,

and nitrogen. The function of protein includes the repair of worn- out
tissues and the development of body –building tissues. Protein can
come from plant and animal sources. Plant protein sources include
soybean oil meal, peanut oil meal, copra meal, and corn gluten feed.
Animal sources include fish meal and bone meal. Blood meal, shrimp
meal, and feather meal.
d. Vitamins. These are organic substances important to the health

and proper functioning of the animals. They are needed to small
amounts. Vitamins are grouped into fat –soluble which contains A, D,
E, and K, and water- soluble which consist of the Vitamin B complex
and Vitamin C.
 Vitamin A. This is essential for the proper functioning of the

eyes and the epithelial tissues of the respiratory, reproductive,
nervous and urinary systems. Good feed sources of vitamin A
include yellow corn and ipil ipil leaf meal.
 Vitamin D. This vitamin is needed for the absorption and

metabolism of calcium and phosphorous. Cereals such as corn,
rice, and their by products and protein feedstuffs are low in
Vitamin D. In the tropics, the presence of abundant sunlight plays
an important role in providing Vitamin D because of its presence in
the ultra-violet rays. Supplementation may not be required except
for pigs that are completely confined indoors. Commercial Vitamin
D sources include fish liver oil and irradiated yeast. Care must be
6
observed in the use of commercial sources to avoid toxic effect as a
result of excessive supplementation.
 Vitamin E. Together with selenium in trace amounts,

vitamin E is important in the maintenance of body processes.
Common feedstuffs supply the needs for Vitamin E.
 Vitamin K. This nutrient is essential for normal clotting of

blood. It is abundant in legumes and green forage. However, for
pigs in confinement, supplementing the diet with 2.0 mg of
menadione per kilogram is suggested to meet Vitamin K
requirements.
 Vitamin B complex. This includes riboflavin, niacin,

pantothenic acid, and vitamin B 12 Riboflavin is needed as a
constituent several enzyme systems. Niacin is important in body
metabolism. Pantothenic acid is essential for oxidation of food
materials. Vitamin B 12 or the “animal protein factor” stimulates
appetite, increases growth rate, and improves feed efficiency
necessary for normal reproduction. Plants and animal by-products
are good sources of these vitamins.
e. Minerals. There are 13 minerals required by pigs. These are

grouped into the macro and micro minerals. The macro minerals
include calcium, phosphorous, chlorine, potassium, manganese,
copper, zinc, iodine, and selenium. Cobalt, which is found in Vitamin
B, is also essential for healthy red blood corpuscles. Calcium and
phosphorous are needed for skeletal growth and bone and teeth
developments found in the fluids and soft tissues of the body. Salt
improves the appetite, promotes growth, and is essential to
hydrochloric acid formation in the stomach. Zinc protects the hig‟s
skin from the disease called mange. Iron and copper are necessary for
the formation of hemoglobin in the red blood cells to prevent
nutritional anemia. All these minerals are found in various feedstuff
like farm-produced feeds, protein concentrates, and sea products.
Feed Additives
Feed additives are compounds that are artificially added to the

feed.
Classification of Feed Additives
1. Nutritive Feed additives are necessary for the proper

development of the animal. These include vitamins, minerals, and
synthetic amino acids. When vitamins are not sufficiently present
in the raw materials used for feeds, they should be added
artificially. In compound feeds, vitamin and mineral premixes
should always be included in order to assure optimal animal
7
growth. A feed diet composed of a variety of ingredients (especially
animal products and dried green fodder) contains sufficient
amount of minerals. However, trace elements such as calcium, and
phosphorous need to be added. The quantity and proportion of
amino acids in the feeds is of great importance. Feeds should be of
high biological value (BV). To increase the BV, there is a need to
alternate the composition of ingredients as well as add those amino
acids such as methionine and lysine which are inadequately found
in the feed. Since methionine and lysine can be manufactured
artificially, the BV can be increased by adding synthetic methionine
and lysine.
2. Non-nutritive feed additives don‟t contain vitamins and minerals

needed for a normal development but have some positive effects
either on the feed or on the animal. Examples of nonnutritive
additives are antibiotics, inorganic agents, growth stimulants,
antioxidants, emulsifiers, and organic acids,. Antibiotics such as
spiramycin and tylosine are added to the feed for curative purposes
or therapeutic use and preventive use. Some inorganic agents such
as sulfanilamide sans arsenicals also act as antibiotics.
LET US REMEMBER
Feeds represent about eighty (80) percent of the cost of producing

swine, hence, balanced, high quality rations that promote rapid and
economical growth should be given to the pigs. Well planned and efficient
feeding program should be followed as well.
Feed swine with liberal amounts of forage because it contains
several important nutrition substances particularly vitamins and
minerals which are often deficient in many swine rations.
Let us see whether you understood the lesson. Select the best
answer for each of the following questions. Write your answer on your
activity notebook.
1. Which is not considered a nutrient?
a. water
b. minerals
c. vitamins
d. carbohydrates
8
2. Which is considered a natural vitamin?
a. Vitamin A
b. Vitamin B
c. Vitamin C
d. Vitamin D
3. Vitamin A is essential for _______.
a. blood clotting
b. skin protection
c. nutritional anemia
d. functioning of the eyes
4. Carbohydrates is mainly for _______.
a. energy
b. reproduction
c. body-building tissues
d. teeth and bone development
5. Which of the following is a source of energy?
a. ipil-ipil leaf meal

b. fish meal
c. molasses
d. salt
6. Which is not found in carbohydrates?
a. carbon
b. oxygen
c. nitrogen
d. hydrogen
7. Calcium is a kind of _______.
a. amino acid
b. feed additive
c. macro mineral
d. fat-soluble vitamin
8. Which is not a function of water in the animal‟s body?
a. Regulates body temperature.

b. Moistens feed and increases palatability.
c. Carries digested food to all parts of the body through urine.
d. Dissolves and carries poisonous substances outside the body.
9
a. appetite
b. palatability
c. assimilation
d. digestability
10. So that calcium and phosphorous will be assimilated into the body,
there must be an adequate amount of _______.
a. Vitamin A
b. Vitamin B
c. Vitamin C
d. Vitamin D
1. Enumerate and explain important functions of feed additives.

2. Enumerate five important nutrients in swine nutrition.
RESOURCES:
Learning modules
CDS
Hand-outs
Sample of feed ingredients
REFERENCES:
THE III – SEDP Series

Fattening Hog (MATEA - Based Textbook)
ITCPH
10
LESSON 2
METHODS/TECHNIQUES OF FEED FORMULATION
This lesson focuses on the different methods and techniques of

feed formulation.
1. identify the feedstuffs;

2. identify methods of feed formulation; and
3. explain procedure in feed formulation.
LET US STUDY
Let Us Define
Ration – amount of feed an animal receives in a 24 hours period

Concentrates – feedstuffs, such as grains, that are low in fiber and
high in total digestive nutrients
Supplements – feed such as many of the high protein feeds that is
used to balance or improve existing ration
Methods of feed formulation
1. Pearson Square Method is a simple and easy method of determining

the correct proportion of two feed ingredients without changing the feed‟s
protein content. However, in balancing swine rations using the Pearson
Square Method, only the protein content of the ration is given a major
consideration.
To illustrate the application of this method, let us consider the

following sample problem:
A swine raiser has pigs weighing from 20 to 35 kilograms whose

protein content is 16 percent. He has an adequate supply of yellow corn
and soybean oil meal. The protein content of yellow corn is 89 percent
while soybean oil meal has 44 percent protein. How much corn and
11
soybean oil meal should be mixed to produce a 100 kilogram ration
containing the required protein allowance?
To solve the problem, follow these steps:
1. Construct a square and write in the middle of the square the desired
percent of protein content of the ration.
2. On the upper left hand corner of the square, write the protein content
of the energy source (yellow corn). On the lower left hand corner, write
the protein content of the protein supplement (soybean oil meal).
3. Draw a diagonal line from each corner; subtract the smaller number
from the larger one diagonally across the square.
28 8.6%
16
74 44%
4. Get the total parts of corn and soybean.

(28.0 + 7.4 = 35.4).
5. The parts of each ingredient are simplified into a percentage of the

total and these are multiplied to the desired quantity.
28.0 parts of corn

______________ x 100 =79.09 % corn
35.4 total parts
7.4 parts of soybean

________________ x 100 =20.9 % soybean
35.4 total parts
6. Check whether your answer is correct.
79.09 kg corn x 8.6 % kg protein =7.4 kg protein
.20.9 kg soybean x 4.40 % CP = 8.90 kg protein
12
2. The Trial and Error Method. This is the most practical method to use
in small-scale farm operations. A ration formulated by using this method
is balanced and ensures that necessary free nutrients are present.
To illustrate the application of this method, let us consider the

following sample problem.
Formulate a hog grower ration containing 16 percent crude protein.
Do the following steps to solve the problem.
1. Decide on what nutrients to include in the formulation. Energy,

protein calcium, and phosphorous are usually given importance in
balancing a swine ration. Refer to the following table
Nutrient Requirement of Feeding Swine

(Percentage per kilogram of diet)
Nutrient Bred gilts Lactating gilts Boars(young

and sows and sows and adult 0
---------------- ------------------ ------------------
----100-160 -----140-200 -----110-180
kg kg kg
Protein and energy 14 15 14
Crude protein,% 3,300 3,3009 3,300
Inorganic nutrients
Calcium,% 0.75 0.6 0.76
Phosphorous, % 0.75 0.4 0.50

NaCL (salt), % 0.5 0.5 0.5
Vitamins
B-carotene, mg 8.2 6.6 8.2
Vitamin A, IU 4,100 3,300 4,100
Vitamin D, IU 275 200 275
Thiamine, mg 1.4 1.1 14
Riboflavin, mg 4.1 3.3 4.1
Niacin, mg 22.0 17.6 22.0
Pantothenic acid 16.5 13.2 16.5
,mg
Vitamin 12, mg 13.8 11.0 13.8
2. Using the table on Nutrient Composition of common feedstuff, select a

suitable feed combination that would supply the herd nutrient
requirements. Assume that the ingredients to be used for the feed are
composed of yellow corn, rice bran, copra meal, soybean oil meal, wheat
pollard, ipil-ipil leaf meal, fish meal (50 percent), molasses, limestone,
13
and salt. Yellow corn and rice bran are major energy sources Copra meal,
soybean oil meal, wheat pollard, and ipil-ipil leaf meal are source of plant
protein. Fish meal is an animal source of protein. Molasses also adds
energy and improves the palatability of the ration. Limestone and salt are
sources of essential minerals.
Nutrient Composition of Common Feedstuffs
14
3. Set an arbitrary ration, considering the acceptable level‟s of the
various feed ingredients. Refer to the table on Maximum Levels of
Feed Ingredients in Swine Rations. Make sure that the total
amount is either 100 or 1,000 for easy computation. Remember
that limestone and salt are not included in the computation of the
mixture. Therefore, the total amount of the feed ingredients must
not sum up exactly to 100 kg. Give allowance for limestone and
salt based on the requirement of the animal.
Usual Levels of Various Feedstuffs in Swine Rations
Ingredients Amount (%)
Fine rice bran 20-60

Ground yellow corn 20-75
Copra meal 10-30
Corn gluten feed 10-30
Fish meal 5-10
Soybean oil meal 5-10
Ipil-ipil leaf meal 5-10
Molasses 10-30
Skim milk 10-30
Oil (plant or animal origin) 5-10
Common table salt 0.5-1.0
Antibiotic vitamin-mineral premix 1.0
Using the ingredients listed in step 2, the following indicates the

amount of feed per ingredient.
Feedstuff Amount of Feed (kg)

Yellow corn 41
Rice bran (cono) 19
Copra meal 10
Soybean oil meal 13
Wheat pollard 5.5
Ipil-ipil leaf meal 2.5
Fish meal (50%) 2.0
Molasses 5
Limestone -
Salt -
15
4. Write the protein content of each ingredient. Before computing the
total nutrients contributed by its ingredient from percent to a decimal
number. This is done by dividing the protein content of the ingredient by
100.
8.5 protein content of yellow corn

----------------------------------------- = 0.085
100
Compute for the total nutrients of each ingredient by multiplying

the amount of feed ingredient by its crude protein in decimal number.
Example:
0.085 CP yellow corns in decimal

X 41 Amount of yellow corn in the ration
------------
3.485 Total nutrients contributed by corn
Do the same to the other feed ingredients. After computing all the
total nutrients contributed by each ingredient, get the sum of the total
nutrients. This will be the crude protein of the ration.
Amt.of Protein Percent Total

Feedstuff feed content nutrients
kg
Yellow corn 41 8.5 0.085 3.485
Rice bran(cono) 19 13.5 0.135 2.565
Copra meal 10 18.0 0.180 1.80
Soybean oil meal 13 43.0 0.430 5.59
Wheat pollard 5.5 16.0 0.160 0.88
Ipil-ipil leaf meal 2.5 22.0 0.220 0.55
Fish meal (50 %) 2.0 50.0 0.500 1.00
Molasses 5 3.0 0.030 0.15
Limestone - - - -
Salt - - - -
Protein content of the ration = 16.02
Compare the sum with the crude protein requirement of the ration.
If the sum does not tally with the desired crude protein requirement of
the ration, make necessary adjustments in the amounts of ingredients. In
doing such adjustments, always remember the maximum levels of feeds
in the ration
You may notice that there is an excess of 0.02 percent of the ration
which is 100 kg. You can add one kg each for limestone and salt. Salt
should be regulated to avoid salt t poisoning. Therefore, the final ration
will be:
16
Amount
Feedstuff Protein Total
of feed Percent
content nutrients
in kg
Yellow corn 41 8.5 0.085 3.485

Rice bran 19 13.5 0.135 2.565
Copra meal 10 18.0 0.180 1.800
Soybean oil meal 13 43.0 0.430 5.590
Wheat pollard 5.5 16.0 0.160 0.0880
Ipil-ipil leaf meal 2.5 22.0 0.220 0.550
Fish meal (50%) 2 50.0 0.500 1.100
Procedure in Mixing Feed
1. Clean the floor for mixing.

2. Weigh the ingredients based on the computation.
3. Put the ingredient having the highest weight followed by the second
and third up to the smallest weighing ingredient.
4. Using a square edge shovel, turn the feed ingredients thoroughly three
to four times.
5. Place the feed mixture in sacks. Tie or sew the end of the sack. Store
them in a cool, dry place. If the storage area has concrete flooring, lay
pieces of lumber over the feeds before filing the feed bags. This will
prevent the feeds from hardening as a result of moisture coming from
the cement floor.
LET US REMEMBER
The major goal of a swine feeding program is to provide hogs the

proper amount of necessary nutrients in a palatable form at the lowest
possible cost.
Feeds for hogs are generally classified according to the amount of
total digestible nutrients that they provide or according to the amount of
a specific nutrient that they furnish in a ration.
Cost of feeds comprises 70 to 80 percent of the total cost
production. It is advantageous for the swine raiser to know how to
formulate his own feed ration in the farm.
Formulate a ration that contains all the essential nutrients needed
for the normal growth of the animals. In the choice of ingredients for a
feed ration, availability and regularity of supply should still be the
deciding factor, as much as possible, avoid formulating a ration, which
may contain toxic or poisonous substances to maintain the good health
of the animals.
17
Select the best answer for each of the following questions. Write
your answer on your activity notebook.
1. When formulating rations, which of the following factors should be

considered most?
a. palatability
b. cost of feed stuff
2. Refers to the acceptability of a certain kind of feed ration
a. cost of feed stuff

b. palatability
3. It is an animal source of protein
a. fish meal
b. copra meal
c. soybean oil meal
d. ipil-ipil leaf meal
4. What method of feed formulation gives consideration to the protein

content of the ration?
a. person method
b. person square method
c. trial method
d. trial and error method
5. In this method of feed formulation, a ration is balanced and ensures

that necessary free nutrients are present
a. Pearson method
b. Pearson square method
c. trial method
d. trial and error method
Formulate a well balanced ration for your swine project.
18
RESOURCES:
Weighing scale
Feed ingredients
Calculator
CDS
Learning modules
REFERENCES:
THE III – SEDIP Series

Fattening Hog (Matea Based Textbook)
19
LESSON 3
FEED PREPARATION AND SYSTEM OF FEEDING
This lesson explains how feeds are prepared and also discusses the
advantages and the disadvantages of the different systems of feeding.
Upon completing this lesson, you should be able to:
1. formulate a balance ration for swine;

2. identify feed ingredients used in feed formulation;
3. determine correct proportion of feed ingredients; and
4. analyze/ compute crude protein content of feed mixture.
LET US STUDY
Let Us Define
Feeding – act of giving feeds to animals

Grinding – reducing particle sizes of grains
Self-feeder – equipment designed to supply feed continuously so that animals may
eat at will
Supplement – feed such as many of the high protein feeds that is used to balance or
improve existing ration
Some common methods of feed preparation.
Different feed ingredients vary in feeding value due to the difference

in their nutrient contents, physical, and chemical properties, and the way
they are prepared. Swine raisers should know the different methods of
feed preparation to avoid waste of nutrients, time, and labor incurred
through faulty feed preparation. Some common feed preparation methods
are:
1. Cooking. This is the most popular method among backyard raisers.

However, not all feedstuffs require cooking. Feedstuffs to be cooked
include tubers like pongapong, gabi, and other root crops. Their feeding
values and palatability are increased when cooked.
20
The feeding value of legume seeds like soybeans, kadyos tapilan
and mongo are improved by heating them at 80oC for 30 minutes.
Heating improves the digestibility and availability of protein. Cereal
grains and it‟s by products are, however, not recommended for cooking.
Heating plant protein feeds can also be disadvantageous depending

on the temperature and duration of their heating. Excessive heating can
destroy the nutrients of some plant protein feeds.
Animal protein feeds like fish meal and meat and bone meal are
heated primarily to sterilize the products and to remove its moisture
content. Excessive heating of these products can reduce the available
protein, minerals, and vitamins.
2. Grinding. Reducing particle sizes of grains increases digestibility.

Grains that are not chewed properly may pass through digestive tract
undigested. The need to grind feeds depends on the method of feeding,
age of the animal, and texture of the feed.
When grinding the degree of fineness must be considered. The

grain should be ground medium fine. Finely ground ration is dusty and
less palatable to the animals.
3. Soaking. The importance of soaking whole feed grains depends on the

physical properties of the feed and age of the animals. Soaking high
moisture grains like newly harvested corn is impractical. Hard corn, as a
result of its long storage, should be soaked to increase its digestibility
especially when it is fed to older animals. For growing or finishing pigs,
soaking feeds is not advisable.
4. Gaplek. Another feed preparation method is the production of gaplek

or cassava chips. This is done by removing the skin of the cassava roots
and washing the flesh with water. The cassava is sliced approximately
one-eight of an inch thick. The cassava chips are then dried under the
sun until they become very crisp and brown. Before feeding the cassava
chips to the animals, it is ground or cooked first. Cassava in gaplek form
can be stored for some period of time.
Based on the rate of weight gain, cassava refuge meal is only 52

percent as efficient as rice bran in the diet. In feed conversion, cassava
refuge meal is 612 percent as efficient as fine rice bran.
Cassava meal can be profitable when fed during the latter part of
the growing stage of the pig.
5. Pelleting. Some feeds can be formed into pellets. This method is

practical for feeding young pigs because it eliminates dust which usually
irritates the animal‟s respiratory tract.
21
Systems of Feeding
The choice of a feeding system to use in a particular farm varies.

This depends on the cost and amount of feed available, herd population,
available manpower, and other management practices. A particular
feeding system may be economical but the use of such a system should
still consider the above factors.
Advantages of Dry Feeding vs. Wet Feeding

1. Smaller animals have better 1. Pigs consume wet feeds more
chance to get their allowance readily at highest level of intake.
because more time is required to
eat dry feed.
2. Leftover feeds in the feeder will 2. Pigs stay on feed better when
not get spoiled stressed.
3. There‟s less labor in the 3. Pigs grow faster.

preparation of feeds.
Disadvantages of Dry Feeding vs. Wet Feeding

1. Respiratory infections are more 1. Pigs consume more feed to
prevalent. produce a kilo of meat.
2. Feeds can be blown away 2. Excess feeds become spoiled

resulting to waste. easily.
3. More labor in the preparation
of feeds is required.
Advantages of Restricted
vs. Full Feeding
Feeding
1. Results are better in feed 1. Rate of growth is faster
conversion efficiency
2. Carcass has better quality. 2. There is quick turnover of

capital
3. Back fat thickness is reduced. 3. It reduces risk from losses.
4. There‟s less labor cost.
22
Disadvantages of Restricted
vs Full Feeding
Feeding
1. The time of production is 1. More feeds are consumed.
longer
2. There‟s more labor cost if 2. IT has thick back fat.

feeding
Advantages of Group Feeding vs Individual Feeding

1. The cost of labor and 1. Prevention and control of
equipment is more economical. diseases is easier
2. Faster rate of growth is due to 2. Growth is uniform.

competition
Disadvantages of Group Feeding vs Individual Feeding

1. Spread of diseases is faster. 1. Laborious
2. Growth is not uniform.
Advantages of Floor Feeding vs Individual Feeding

1. Expenses for troughs are 1. Less chance of disease
eliminated. infection
2. There‟s no labor cost in
cleaning feeding trough
3. More pigs can be

accommodated in the pen.
4. Each pig will have a better

chance of getting feed allowance
due to a wider space
Disadvantages of Floor Feeding vs Trough Feeding

1. Pigs are prone to diseases and 1. It is expensive due to trough
parasites construction.
2. More labor for cleaning
feeding trough is required.
23
LET US REMEMBER
The choice of a feeding system depends on the cost of feed

available, herd population, available manpower, and other management
practices.
Different feed ingredients vary in feeding value due to the difference
in their nutrient contents, physical and chemical properties, and the way
they are prepared. Swine raisers should know the different methods of
feed preparation to avoid waste of nutrients, time and labor incurred
through faulty feed preparation.
Select the best answer for each of the following questions. Write your
answer in your activity notebook.
1. It is the most popular feed preparation method among backyard raiser.
a. cooking
b. grinding
c. soaking
d. gaplek
2. The process of reducing particle sizes of grains is _______.
a. cooking
b. gaplek
c. grinding
d. soaking
3. The system of feeding wherein pigs are hand-fed a limited amount of

feed two or three times a day is _______.
a. restricted feeding
b. wet feeding
c. full feeding
d. dry feeding
4. The system of feeding wherein the animals are allowed to eat as much
as they can consume is called _______.
a. dry feeding
b. full feeding
c. wet feeding
d. restricted feeding
24
5. _______ is a system of feeding wherein pigs stay on feed better during
stress.
a. Full feeding
b. Dry feeding
c. Wet feeding
d. Restricted feeding
6. In group feeding, there is a fast rate growth because _______.
a. pigs enjoy eating

b. appetite of the pigs is aroused
c. pigs compete among themselves while eating
d. pigs have better chances of getting their feed allowances
7. What is the best system of feeding when a pig is sick?
a. individual feeding
b. full feeding
c. dry feeding
d. wet feeding
a. appetite
b. palatability
c. assimilation
d. digestibility
9. In wet feeding, the best proportion of feed and water is _______.
a. 1:1
b. 1:2
c. 1:3
d. 1:4
10. The amount of feed given to an animal depends greatly on body size
and _______.
a. kind of animal
b. stage of growth
c. amount of nutrients
d. stage of production
25
1. Collect ipil-ipil leaves. Select the twigs with healthy leaves. Place
them in a clear, dry cemented floor or any dry area. Dry them for 2 days
until the leaves turn brown. Grind the leaves with home grinders such as
coffee grinder. This will be ipil-ipil leaf meal.
Try to make nutritious and delicious meal using coconut meat.
2. If you have two pigs at home, feed the first one with dry feeds and
the other with wet feeds. Observe their behavior when eating. Which of
them eats faster, assuming that you give them the same amount of feeds.
RESOURCES:
Feed stuff
Coffee grinder
Knife
Cooking utensils
REFERENCES:
THE III – SEDIP Series

Fattening Hog (Matea-Based Textbook)
26
LESSON 4
FEEDING DIFFERENT CLASSES OF SWINE
This lesson focuses on feeding different classes of swine.
1. identify feeds for different classes of swine;

2. observe feeding management of the different classes of swine; and
3. perform feeding to the different classes of swine according to
purpose.
LET US STUDY
Let Us Define
Sow – a mature female pig which had been served female pig, bred to
produce piglets
Ronghage – feed consisting of bulky and coarse plant parts containing
a high fiber content and low digestible nutrients
Gilt – a female pig that has not produced pigs and which has not
reached an evident stage of pregnancy
Feed consumed – the amount of feed consumed by the pig
Feeds given – the amount/quality of feed given to the pig
Feeders – feed containers
Feed trough – a constructed or fabricated device where feeds are
placed for pig consumption
Weight gain – the added weight of a fattener from one period to
another
The Different Classes of Swine and their Feeding Management
1. Feeding Dry Sows. Flush or increase the feeds allowance of the sow
about four days after weaning. This can be done by providing high energy
rations. Doing this will prepare the animal for the next breeding season.
It will prepare the pig‟s ovaries to produce more egg cells which will result
in a larger litter size.
27
A week after breeding, stop flushing. Limit the energy feeds to keep
the sow trim during the gestation period. This will prevent the sow from
becoming too fat which will result to fewer and smaller piglets.
2. Feeding Pregnant Sow. Give the sow 14 % crude protein up to the

eleventh week of pregnancy. Give the animal 2 kg of feeds daily
depending on the size and weight. Increase the feed allowance during the
h last five weeks pregnancy.
Give the sow plenty of green feeds like camote vines or kangkong
two to three days before farrowing. You may also use one-third rice bran
and two- thirds gestation ration.
3. Feeding Lactating Sow.nFeed lactating sows with five kilogram of

brood sow ration depending on its body size. Provide plenty of clear
drinking water to improve milk secretion and to prevent constipation.
4. Feeding Baby Pigs. Creep feeding may start as early as five to eight
days after birth if the baby pigs are well managed. They should be able to
eat sufficient amounts of concentrate feeds so that they can be weaned
earlier.
From the pre-starter, shift the feed to the starter ration after
weaning. Shifting must be done gradually to avoid rejection of feeds by
the piglets. This can be done by mixing the old feed with new feed little by
little until the piglets learn to eat without noticing the difference.
5. Feeding Growing Finishing Pigs. Hand–fed gilts and boars two kg of

feed with 14 % protein per head daily. Increase the feed allowance two to
three weeks before breeding to improve their breeding efficiency. During
breeding season, feed the boars after service not before service. Doing
this will improve the efficiency of the boar.
Cost of feeds comprises 70 to 80 percent of the total cost

production. It is advantageous for the swine raiser to know how to
formulate his own feed ration in the farm.
In formulating feed ration consider the following:
1. Cost of feedstuff. The raiser must consider the cost of feedstuff and the
amount budgeted for it. The growth of the animals should not be
sacrificed in order to economize on feeds.
2. Palatability. This refers to the acceptability of certain kind of feed

ration by the animals. Make sure that compound rations are acceptable
to animals observing the amount left in the feeding trough after the
feedings.
3. Availability of important nutrients. Formulate a ration that contains all

the essential nutrients needed for the normal growth of the animals.
28
4. Availability of regular supply of ingredients. In the choice of
ingredients for a feed ration, availability and regularity of supply should
still be the deciding factor, it is not wise to start the hogs on a feed ration
whose ingredients cannot be reliably available in the locality at all times.
5. Possible presence of toxic substances. As much as possible, avoid

formulating a ration, which may contain toxic or poisonous substances to
maintain the good health of the animals.
LET US REMEMBER
Fee represents the highest cost in producing pigs. Taking the most
conservative estimate, it accounts 70-80 % of the total cost of production.
Therefore, the pig farmer should pay close attention to proper feeding of
pigs, particularly the amount, type of feed given and the system used to
attain maximum growth and high feed efficiency. It must be noted
however, that these can only be attained if proper health care and
management along with good environment are provided.
Answer the questions on your activity notebook.
1. Discuss how different kinds of hogs should be fed for proper nutrition.
2. Why shifting of feed ration must do gradually.
Feed old animals with hard grains of corn. Give also the same feed
to younger animals. Observe their manure early in the morning. Which
has a better digestibility, the older animals or the younger animals?
RESOURCES:
Feed stuff
Coffee grinder
Knife
Cooking utensils
REFERENCES:
THE III – SEDP Series

Fattening Hog (MATEA-Based Textbook)
29
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
THIRD YEAR
Module No. 4 Module Title: SWINE BREEDING AND MANAGEMENT

MODULE 4
MODULE TITLE : SWINE BREEDING AND MANAGEMENT
This module covers the knowledge, skills and attitude required in

successful breeding management of swine.
After completing this module you should be able to:
a. identify the different systems of breeding;

b. Identify / observe the reproductive phenomena of swine;
c. monitor breeding behavior of boars; and
d. practice the kinds and systems of breeding swine.
Let us find out how much you know about swine breeding and
management. Choose the best answer. Write only the letter of your
correct answer in your activity notebook.
1. Which of the following is an advantage of cross breeding?
a. development of new lines

b. production of seed stock
c. purification of superior traits
d. production of hybrids
2. Which is a wrong practice when breeding gilts and sows?
a. Breed gilts when they are eight months of age;

b. Never breed a sow during lactation period;
c. Gilts should be bred when they weigh at least 90-100 kg.
d. Breed sows during the first occurrence of heat after weaning if
their physical conditions permit.
1
3. The best time to breed gilts and sows is____________.
a. in the afternoon of the first day and late afternoon of the second
day
b. early morning of the first day and late afternoon of the second
c. in the afternoon of the first day and early morning of the second
day
d. early morning of the first day and early morning of the second
day
4. Which of the following conditions is the most important in boar

management?
a. age of using
b. first service
c. breeding load
d. fertility check
5. The average gestation of swine in months, weeks and days is_________.
a. 3-3-2
b. -3-3-3
c. 3-3-4
d. 3-3-5
6. A system of mating when the boar is brought to a sow___________.
a. pen
b. stud
c. hand
d. individual
7. The mating of animals that belongs to two distinct breeds is called
a. inbreeding
b. cross breeding
c. close breeding
d. line breeding
8. Which of following conditions is the advantage of breeding except?
a. Decrease in number of piglets.

b. Low weight of piglets at birth.
c. Delayed sexual maturity.
d. Increase litter size at birth and at weaning.
9. The mating of a native pig with a pure bred is _______________.
a. inbreeding
b. close breeding
2
c. cross breeding
d. upgrading
10. The total volume of boar semen in cubic centimeter per ejaculation
under normal condition is _______________.
a. 100 cc
b. 200 cc
c. 300 cc
d. 400 cc
11. This is known as the age of maturity
a. conception
b. puberty
c. gestation
d. fertility
12. The breeding weight of gilts is ______________.
a. at least 90-100 kilograms

b. at least 75- 100 kilograms
c. at least 60 -80 kilograms
d. at least 80-90 kilograms
13. The period when the gilts or sows are fertile and very receptive to the
boar is the __________.
a. conception rate
b. estrus or heat period
c. pregnancy period
d. puberty
14. This is the average gestation period of swine in days.
a. 112 days
b. 113 days
c. 114 days
d. 115 days
15. The mating of closely related animals is called ___________.
a. inbreeding
b. close breeding
c. cross breeding
d. line breeding
3
16. A technique done by collecting the semen of a boar and letting the gilt
or sow smell it is ____________.
a. semen on the snout test

b. riding the back test
c. teaser method
d. haunch pressure method
17. This test is done by pressing the back or loin of the female., the
sexually receptive sow or gilt will stand firmly and rigidly and ready to be
served.
a .semen on the snout test

b .riding the back test
c. teaser method
18. Which one is not an advantage of pen mating?
a. Less labor in mating is involved.

b. Boar service is always available.
c. Animals are better adjusted with each other.
d. There is a possibility that the heat period may lapse
19. The intervening period between conception and farrowing is ________.
a. puberty
c. conception rate
d. gestation or pregnancy period
20. The number of days for the usual recurrence of the sow after weaning
is __________.
a. 4 to 7 days
b. 5 to 8 days
c. 6 to 9 days
d. 7 to 10 days
4
LESSON 1
SYSTEMS OF BREEDING
This lesson explains the different systems of breeding ,their

advantages and disadvantages.
WHAT WILL YOU LEARN
Upon completion of this lesson, you should be able to :
1. identify the different systems of breeding;

2. discuss advantages and disadvantages of the systems of
breeding; and
3. observe systems of breeding.
LET US STUDY
Let Us Define
Breeding - the multiplication of animals which includes selection and
mating of individual animals to reproduce their own kind.
Puberty - the age at which the reproductive organs become functionally
operative.
Crossbreeding – a term generally used to mean the crossing of two
breeds of farm animals. It sometimes denotes the crossing of
lines, breeds, or species of animals.
Inbreeding – the mating of individuals who are closely related than the
average individuals in a population.
Systems of Breeding
1. Cross breeding. This is the mating of animals that belongs to two

distinct breeds. The result is called a crossbreed. This system is generally
recommended in the production of market hogs because it produces
hybrid vigor or heterosis. Hybrid vigor is the superiority of crossbreed
offspring over the average parents which are obtained by producing
genetically different lines of breeds. This system of breeding can increase
litter size at birth and at weaning, livability, and growth rate.
5
2. Inbreeding. This is the mating of closely related animals. It is used by
animal breeders in the production of seed stock, and in the development
of new lines or breed of swine. There are two types of inbreeding: close
and line breeding. Close breeding is the mating of very closely related
animals such as mother and son, father and daughter, and brother and
sister. Line breeding is the mating of animals having blood connections
but is not closely related like cousins or uncle and niece. The result of
this system is called inbreed. There are many disadvantages of
inbreeding if it is not properly implemented. These include the following:
a. decrease in number of piglets born
b. decrease in number of piglets weaned
c. low weight of piglets at birth
d. low weight of piglets at weaning
e. delayed sexual maturity
f. delayed development of testes and low production of sperm cells
g. reduced number of eggs ovulated per heat period
h. low strength and vigor of piglets
i. slow rate of growth
j. uncertainty of conception
k. lack of fertility
l. complete sterility and abortion
m. occurrence of abnormalities
3. Upgrading or grading. This is mating of native pig with a purebred. A

purebred is an animal that is registered or recorded in the association
book of the breed to which it belongs. The result of upgrading is called
grades. Upgrading is one of the surest methods of improving animal
breeds. Buying two purebreds command a high price .The swine raiser
may buy only a purebred boar and upgrade his animals. When upgrading
is to be practiced, proper selection of a native sow must be done to avoid
farrowing difficulties
Never breed small gilt or sow to a large purebred boar. Most of the
piglets will inherit the size of the purebred boar and will result to difficult
in farrowing.
System of mating
1. Hand mating is a system wherein the movements of the animals are

controlled. The boar and the sow are brought together only when the
latter is in heat?
Advantages of hand mating:

1. The producer knows which sow or gilt is bred and which is not.
2. The farrowing day of sows can be easily predicted.
3. Boar services are controlled and regulated.
4. Reproductive performance of the sow can be easily determined.
5. Boars producing abnormal pigs can be detected.
6
Disadvantages of Hand mating
1. More labor is involved in mating.
2. The boar may not be available when the sow is in heat.
3. There is a possibility that the heat period may lapse.
2. Pen mating is a system wherein the boar is placed together with a

number of gilts or sows in a pen. Breeding naturally takes place in the
pen and the animals have the freedom of movement.
Advantages of pen mating:

1. Less labor in mating is involved.
2. Boar service is always available.
3. Animals are better adjusted with each other.
Disadvantages of Pen mating:

1. Difficulty in determining the farrowing period of the sow or gilt.
2. The boar may tend to be overused.
3. Proper feeding is difficult to follow
LET US REMEMBER
Success in swine raising also depends on the knowledge of

breeding techniques and good herd management. Breeding is the art of
producing new animals in the project. After learning the principle and
practices of breeding, you can now produce high quality stocks of your
own. In this way, you do not have to buy expensive animals to upgrade or
replace stocks. At this point you already have sufficient knowledge to be
an animal breeder and produce boars and gilts for sale.
HOW MUCH HAVE YOU LEARNED
Select the best answer for the following questions. Write only the
letter of your choice in your activity notebook.

7
a. Breed gilts when they are eight months of age

b. Never breed a sow during lactation period
c. Gilts should be bred when they weight at least 90-100 kg
d. Breed sows during the first occurrence of heat after
weaning if their physical conditions permit.
3. The making of a native pig with a pure bred.
a. inbreeding
b. close breeding
c. crossbreeding
d. upgrading
4. This is known as the age of maturity.
a. conception
b. puberty
c. gestation
d. fertility
5. The mating of animals that belong to two distinct breeds is

called _______.
a. inbreeding
b. crossbreeding
c. close breeding
d. upgrading
6. Which of the following is an advantage of breeding?
a. decrease in number of piglets

b. low weight of piglets at birth
c. delayed sexual maturity
d. increase
7. This is known as the age of maturity.
a. conception
b. puberty
c. gestation
d. fertility
8. The mating of closely related animals.
a. inbreeding
b. close breeding
c. cross breeding
d. line breeding
8
9. The period when the gilts or sows are fertile and very receptive
to the boar
a. conception rate
c. pregnancy period
d. puberty
a. less labor in mating is involved

c. conception rate
Interview the swine raiser on the systems of breeding and mating

used in the piggery. Go around the piggery and look for the pregnant
sows. Observe and lsit down their physical appearance and behavior.
RESOURCES
Learning guides
Visual aids
Handouts
Gilt/sow/boar
Dummy
REFERENCES

Approved Practices in Swine Production by Baker and Juergerson
Fattening Hog MATEA BASED
9
LESSON 2
SIGNS OF ESTRUS
This lesson deals with the reproductive phenomena of swine. It also

tackles on the different signs of estrus. It also explains ways of identifying
silent heaters.
1. discuss the reproductive phenomena of swine;

2. explain common signs of estrus;
3. compute gestation period of sow; and
4. enumerate ways of identifying silent heaters.
LET US STUDY
Let Us Define
Estrus – the period when the gilts or sow are fertile and very receptive to
the boar.
Gestation – the time from breeding of a female until she gives birth to her
young.
Fertility – the capacity to initiate, sustain and support reproduction.
Puberty – the age which the reproductive organs become functionally
operative.
Common Signs of Estrust
Sows and gilts vary a great deal in their expression of external

signs of estrus. Some are quite easy to detect and others most difficult.
The following signs of estrus are common in most sows and gilts:
1. Coming into heat

a. Restlessness – walking to the fence, grunting, squealing
b. Enlargement and inflammation of the vulva.
c. Mounting of companion sows.
10
d. Running or moving away when pressure is applied to her
back
e. Trace of discharge from the vagina
2. In standing heat
a. Vulva at the peak of enlargement and inflammation.
b. Mucus discharge from the vagina.
c. Bracing and flipping up of her ears when pressure is
applied to her back.
d. Standing for companion sows to mount her.
Reproductive Phenomena of Swine
1. Puberty is also known as the age of maturity. Pigs reach the age of
maturity at three to seven months. However, at this stage boars
and gilts are not yet ready for breeding.
2. Estrus or heat period is the period when the gilts or sows are fertile
and very receptive to the boar. The average heat period is three
days
3. Estrus heat cycle is the intervening period between two successive
heat periods in the absence of conception. It ranges from 18 to 24
days, but the average cycle is 21 days.
4. Conception rate is the ratio between the number of animals that
settle and the number of sows and gilts bred. It is highly affected
by the fertility check of the boar, condition of the sow or gilt,
diseases, and breeding practices.
5. Gestation or pregnancy period is the intervening period between
conception and furrowing. It normally ranges from 109 to 119
days, averaging 114 days or three months, three weeks and three
days.
Gestation
Conception rate should be between 80 and 90% if mating has been

carried out under good conditions. If figures fall towards 60% it is
important to question semen quality and the physiological state of the
sow. Successful conception is characterized by a failure to return to
oestrus 3 weeks following mating. Pregnancy lasts for 113-116 days (it is
easier to remember 3 months, 3 weeks and 3 days). The variability is
small and, if the date of service is know, farrowing dates can be
estimated and sows prepared accordingly.
11
The number of ova shed is not overly influenced by external factors
like feeding. The effects of a large meal before mating is hardly
significant. In contrast to sheep, there is no “flushing” response. On the
contrary, excessive feed consumption before mating may tend to reduce
the incidence of successful matings (see Table 1).
Table 1. Influence of energy intake on fertility.

Before Mating 1.5kg daily 3.5kg daily
After mating 1.5kg 3.5kg 1.5kg 3.5kg
daily daily daily daily
Conception rate (%) 93 100 75 76
Ova shed 12 13 15 14
Number of embryos 10 10 10 11
Mortality at 55 days (%) 22 22 33 19
Embryo weight (g) 77 78 78 81
Sows will gain weight during pregnancy: about 60 kg for a Large

White, 50 kg for a good cross-bred and between 30 and 40 kg for sows
from local breeds. This gain consists of two-thirds for body-weight gain
and fattening of the sow and one-third for the embryos and embryonic
fluids (Table 2)
Table 2. Weight and size of components of conceptus.

Fetus
Empty Foetal
Days after Total Mean Placental
Length uterus membranes
conception Number weight weight liquid (g)
(cm) (g) (g)
(g) (g)
47 12 9.6 394 32.9 1,300 800 1,350
63 11 17.3 1,810 164.5 2,450 2,100 5,050
81 12 24.3 5,412 451.0 2,600 2,550 5,650
102 10 33.0 9,691 969.0 3,200 2,550 1,250
Pregnant sows should be maintained in groups of 8-10 within

special pens. Occasionally, individuals will be nervous or ill-tempered
towards their contemporaries and will have to be separated, although
this is comparatively rare as pregnant animals are generally calm.
Exercise is strongly recommended and an area in front of the

piggery divided into two parts which are used alternately is necessary.
Sows may be left here during the morning before it gets too hot. Trees
providing shelter are advisable.
12
Feeding is of particular importance. Sows are strongly anabolic
(Table 3). Conversion of food into body weight is efficient and nutrient
retention very high.
Table 3. Evidence for pregnancy anabolism.
Daily intake Total Weight at Weight at Net weight

(kg/100 kg intake mating farrowing
body weight) (kg) (kg) (kg) Litter Gain
(kg) (kg)
Pregnant sows 0.87 225 229.7 273.9 24 20
Controls sows - 224 230.7 235.0 0 4
Pregnant sows 1.80 418 230.2 308.2 24 54
Control sows - 419 231.0 270.0 0 39
Nevertheless, it is not recommended that sows should gain

excessive weight during pregnancy: following parturition they will be
heavy and clumsy and piglets will be easily crushed. Moreover, high
levels of feed intake are associated with poor embryonic development. The
number of normal pigs born is increased if feeding of sows is restricted
(Table 4).
Table 4. Influence of feed intake during pregnancy on farrowing

performance.
Daily feed intake (kg) 1.7 3.7
Piglets born alive 11.8 10.1
Piglets born dead 1.3 1.8
Mean piglet weight (kg) 1.2 1.2
Total litter weight (kg) 15.3 14.2
Length of farrowing 6h 7h
Consequently, feeding of the compound diet is limited to 1.5 FU per

day, with an addition of some green forage which will provide significant
amounts of vitamins A and D, if freshly cut, and reduce the risk of
constipation which is often experienced during pregnancy.
This regime can be maintained for the first 3 months of pregnancy.

Following this, sows are placed in farrowing pens and fed ad libitum.
Fetuses grow rapidly towards the end of pregnancy and nutrient
requirements increase. Finally, it is necessary to promote appetite in
sows as they have considerable nutrient requirements during lactation.
Such an increase in appetite will not develop spontaneously and requires
time.
A few days before farrowing, sows are confined in farrowing crates,

with food and water provided ad libidum.
13
Pregnancy may be halted before term and the fetuses ejected: this
is abortion. It must be understood that sows may eat both fetuses and
placental membranes and that some abortions may not be recorded by
the farmer.
Important diseases, including swine fever and salmonellosis, may

cause abortion although these are not the only possible causes. Moldy
food may be responsible. Deficiencies in vitamin A and calcium may
cause repeated abortions. Vaccination against swine fever during the first
month of pregnancy may provoke viral infection of the placenta resulting
in abortion.
Finally, accidental abortions are always possible following a fight

between sows, falling on a slippery floor or any other shock.
If there are a number of consecutive abortions within a piggery,

notifying a veterinary surgeon to identify the cause and suggest
appropriate remedies.
Ways of identifying silent heaters
A silent heater gilt or sow is one in heat but does not show any
external signs of estrus. If you suspect your gilt or sow to be a silent
heater, use any of the following tests:
1. The semen or snout test. This is done by collecting the semen of

the boar and letting the gilt smell it. Since the semen carries the
smell of the boar, the gilt or sow in heat will stand and show
acceptance of the semen.
2. Riding the back test. A test which is done by pressing the back or
loin of the female. Just like the semen on the snout test, the
sexually receptive gilt or sow will stand still.
.
3. Haunch-pressure test. It is done by approaching one side of the
sow and applying pressure on its sides with both hands. If the
animal is receptive, it is ready to be served.
LET US REMEMBER
A knowledge of the anatomy and physiology of the male and female

reproductive tract, the phenomena of reproduction, and the practical
application of the different systems of breeding is essential to the
achievement of a high level of performance.
14
Let us see whether you understand the lesson. Select the best
answer for the following questions. Write only the letter of your choice in
your activity notebook.
1. The intervening period between conception and farrowing is

called___________.
a. puberty
c. conception rate
2. A technique in heat detection done by collecting the semen of a

boar and letting the gilt or sow smell it

c. teaser method
3. This test is done by pressing the back or loin of the female; the
sexually receptive sow or gilt will stand firmly and rigid, ready to
be served.

c. teaser method
4. Average gestation period is ______________.
a. 3 months, 3 weeks and 3 days

b. 4 months, 3 weeks and 3 days
c. 5 months, 3 weeks and 3 days
5. It is the period when the gilts or sows are fertile and very
receptive to the boar.
a. puberty
c. conception rate
15
6. The ratio between the number of animals that settle and the
number of sows and gilts bred.
a. puberty
c. conception rate
7. It is also known as the age of maturity.
a. puberty
c. conception rate
8. The intervening period between two successive heat periods in

the absence of conception is called ___________-.
a. puberty
c. estrus cycle
d. conception rate
9. The capacity to initiate, sustain and support reproduction
a. puberty
b. fertility
c. etrus
d. gestation
10. The average gestation period of swine in days
a. 112
b. 113
c. 114
d. 115
a. Enumerate the signs of estrus.

b. What are the different ways of identifying silent heaters?
c. What are the reproductive phenomena of swine?
16
RESOURCES
Handouts
Learning modules
Boar/sow/gilt
Visual aids
REFERENCES

17
LESSON 3
BREEDING PRACTICES FOR GILTS/ SOW
This lesson deals on the breeding practices for gilts/sow.
Upon completing this lesson, you should be able to;
1. explain the breeding practices for gilts/sow; and

2. identify the best time to breed a gilt or sow.
LET US STUDY
Let Us Define
Gilt – a female pig not yet already give birth but ready for breeding
purposes.
Sow – a female pig already give birth.
Breeding – an act of mating animals.
Management of Replacement Gilts and Dry Sows
a. Blood test. All sows and gilts should be tested for leptospirosis
and brucellosis about 3 weeks before breeding.
b. Age to breed gilts. In some isolated cases, gilts come in heat as
early as 4 months of age. However, most gilts reach the age of puberty at
about 6 to 8 months. But they should not be bred until they are about 8
months of age or weighing approximately 90-100 kilos. A gilt bred at very
early age is prone to ovulate fewer eggs. As a result, she will produce
fewer and lighter pigs at birth. Very young gilts cannot also stand the
sever physical stress due to lactation without adversely affecting her
growth and succeeding reproductive performance even under the best
feed management.
c. Flushing. Flushing or full-feeding sows and gilts a high energy
ration for about two weeks before mating is important to insure
maximum ovulation rate. Attempts to determine the maximum flushing
period needed to improve ovulation ate showed that increasing the energy
intake for only a 6-day period before breeding resulted to an increase by
1.3 on the number of eggs ovulated.
18
Breeding Practices for Gilts/Sow
Breed gilts when they are eight months of age and weigh at least 90
to 100 kg. Breeding gilts younger than this age is disadvantageous
because smaller litter size at birth and at weaning will be produced.
Breeding very young gilts will also shorten their lifetime reproductive
performance.
Never breed a sow during its lactation period. Breed sows during
the first occurrence of heat after weaning if their physical conditions
permit it. Usually, heat comes within four to seven days after weaning.
Caretakers must be alert to identify animals that are in heat. The

common signs include the swelling and reddening of the vulva and
mucus discharge from the vagina. The gilt or sow becomes restless and
tries mounting other pigs in the pen. Animals in heat also have a
capricious appetite. They may frequently attempt to urinate with little or
no discharge particularly in the presence of the boar.
Breed gilt or sow as soon as she accepts the boar. In practicing

hand mating, two services may be allowed to ensure conception.
Based on the breeding chart, the best time to breed gilt or sow is in
the afternoon of the first day of heat and early morning of the second day
of heat. Large number of egg cells or ova is released during these periods.
Breeding the animal too early or too late in the day gives poor results. For
the raiser, it is more advantageous to postpone the breeding if he fails to
observe the occurrence of heat than to continue breeding the animal
which will farrow a fewer number of piglets. For practicality, it would be
more productive for the raiser to wait for the occurrence of the next
estrus period
LET US REMEMBER
Breeding is the art of producing new animals. For best results, sow
should be bred late during the first day or early the second day from the
onset of receptivity. It should not be earlier or later in the heat period.
Let us see whether you understand the lesson. Answer the

following questions.
1. Explain the breeding practices for gilts/sow.

2. Why do we need to observe animals that are in heat?
19
Interview the swine raiser on their breeding practices for

gilts/sows. List down their answers on your activity notebook.
RESOURCES
Handouts
Learning modules
Boar/sow/gilt
Visual aids
REFERENCES

20
LESSON 4
BREEDING PRACTICES FOR BOAR
This lesson focuses on the breeding practices for boar. It also

tackles boar’s fertility check.
1. explain breeding practices for boar;

2. discuss the importance of checking boars fertility check;
3. identify the points to be checked in physical examination of a boar.
LET US STUDY
Let Us Define
Fertility – the capacity to initiate, sustain and support reproduction.

Boar – male pig used for breeding purposes.
Management of the Boar
a. Feeding. Feed your boars with the same ration used for
pregnant gilts or sows. Avoid sudden changes in the kind and amount of
ration, feeding materials, and ingredients just before or during a heavy
breeding schedule. Such changes may cause digestive upset seriour
enough to throw the boar “off-feed.” Also avoid overfeeding your boar.
Overfeeding is not only wasteful of feed but will even cause over-fatness
and sluggishness.
Feed your boars just enough to maintain the desired condition
prior to or during the breeding season. A daily feed allowance of 2.5 kilos
of a balanced ration is sufficient for you boars (110 to 150 kg live weight)
and 2 kilos for adult boars (150 to 250 kg live weight) with minimum
breeding load. But remember to increase their feed allowance by 30 to 50
percent during periods of heavy breeding work.
b. Blood test. Regardless of prior history or origin, a boar before is

introduced in a farm should be tested for brucellosis and leptospirosis by
a competent veterinarian. Both diseases which are chiefly spread by the
21
boar are commonly associated with abortion and the production of weak
or dead pigs born if not aborted. If a boar is found positive to any or both
of the tests, he must not be used as sire of the herd.
c. Fertility check. Always check the fertility of a new boar before

using him on your breeding sows. Do this by examining the color,
concentration, motility and volume of the semen. Unless a boar can
produce degenerate volume of semen with desirable sperm concentration,
motility, and morphology, his fertility is subject to question.
Knowing the quality of semen alone is not sufficient to predict the
fertility of the boar with complete accuracy. A boar’s actual breeding
performance is better measure of his fertility and breeding efficiency. You
can obtain this by allowing the boar to serve 4 to 6 sows due for
slaughter but with excellent reproductive performance record. If one or
more of the sows return to heat within 21 days on the average after
mating, the fertility of the boar is questionable. Also examine thoroughly
the anatomy and development of the reproductive organs of the boar and
observe the ability to produce normal erection and protrusion of the
penis. It is also important to check his offspring for deformities,
unsoundness, meat-type and productivity in terms of growth rate and
efficiency in feed utilization. A desirable boar is one with excellent fertility
and good transmitting ability.
d. Breeding load. Some boar reach the age of maturity at 110 to

147 days or about 5 months but they are still too young to serve as sire
of the herd. A boar below 8 months is frequently low in quantity and
quality of semen. For this reason use him sparingly or only in cases when
you want to check his breeding performance.
Breeding load of a boar must be regulated properly to cope with his
physiological capacity to produce adequate supply of highly viable sperm
cells. Excessive use will lead to partial sterility or complete lack of fertility
due to insufficient number of fully-aged sperm cells. Likewise, too little
breeding work is also dangerous because of the build-up of stale semen
which inhibits production of fresh semen and results into a very low
fertility level.
It is difficult to establish a normal breeding load for boars because
of the large variation in the condition, aggressiveness and capacity of
individual boars. But generally, young boars must be given lighter
breeding load than older ones.
e. Assisting the boar. The first service is a very crucial point in a

young boar’s life. It is important that the first mating should be with a
suitable female. A quiet, cooperative and strongly in heat sow is
preferred. A young boar when mated to a female who already knows the
rudiments of mating will have little or no difficulty to mount. If the boar
had difficulty to mount as in the case with a female who is nervous,
shaky and elusive, the service will likely be a failure. When the first
service is a failure, the boar usually becomes frustrate and depressed.
Remember that a successful first service will give him satisfaction and
self-confidence.
22
Table 1. Recommended breeding load of boars at different ages.
Age (months) No. of services
per week
7 or less none
7 to 9 2
9 to 12 5-7
12 to 18 7-8
18 and over 8-10
Close supervision, especially of the first service is necessary.

Always guide the boar in his first attempts because if he is unable to
penetrate correctly he becomes excitable, then exhausted and finally
upset.
f. Boar to sow ratio. The number of boars needed in a herd

depends on the number of productive sows including replacement gilts,
age of the boar, size of females and on the frequency of mating in a single
heat period. With multiple farrowing program, the following number of
boar is recommended.
1. two services per sow per head

15 sows or less - one boar if boar is 15 months or older
15-25 sows - two boars
2. one service per heat period

20 sows or less - one boar if young boar and all gilts
30 sows or less - one boar if boar is 15 months old or older
Checking the Boar’s Fertility before the Breeding Season
Sexual maturity or puberty is a gradual process. Some boars reach

sexual maturity as early as four months of age but they are not ready for
service. It is recommended that boars be seven to eight months old before
they are first used in breeding herd.
A fertility check should be made at least 30 days before the boar is
expected to be used in the breeding herd. A common practice is to mate
the young boar to several market gilts and check to see if they settle.
While the boar is being test-mated to market gilts he should be carefully
observed to determine his libido or sex drive and his ability to perform a
satisfactory service.
The boar should be given a physical examination prior to the
breeding season. The following points should be checked:
1. General appearance. The boar should be active, alert, and

aggressive for his feed.
2. Temperature. Low-level infections can cause an increase in
body temperature that may reduce the number of normal sperm
produced. A temperature much in excess of 102.5 degrees
23
Fahrenheit. Should justify additional treatment by a
veterinarian.
3. Soundness of feet and legs. The boar must be sound on his
feet and legs if he is to be an effective breeder. Check for
lameness and soreness in the joints.
4. Condition. Check to see if the boar is too fat or too thin.
5. Testicles. Check to see if there is an enlargement,
inflammation, or soreness in either testicle.
LET US REMEMBER
Breeding contributes one-half of the hereditary characteristics of

the whole herd. A good boar must be able to transmit outstanding
economic traits to his progeny.
A board to sow ration of 1 : 20-30 is generally recommended. But it

is a good practice to always have on young boar in reserve for every 30
sows to take over the breeding work if herd sire becomes incapacitated.
Let us see whether you understand the lesson. Write only the letter
of your choice in your activity notebook.
1. The capacity to initiate, sustain and support reproduction is called

_________.
a. productivity
b. fertility
c. performance
d. puberty
2. A daily feed allowance of a balanced ration sufficient for young boars

with minimum breeding load is called _____________.
a. 1.5 kilos
b. 2.5 kilos
c. 3.5 kilos
d. 4.5 kilos
3. What is the daily feed allowance of a balanced ration sufficient for

adult boars with minimum breeding load?
a. 1 kilo
b. 2 kilos
c. 3 kilos
d. 4 kilos
24
management?
a. age of using
b. first service
c. breeding load
d. fertility check
5. Male pig used for breeding purposes is called __________.
a. sow
b. gilt
c. boar
d. buck
6. What is the recommended breeding load of boars at 7 to 9 months?
a. 2 services per week

b. 5-7 services per week
c. 7-8 services per week
d. 8-10 services per week
7. What is the recommended breeding load of boars at 9 to 12 months?

8. What is the recommended breeding load of boars at 12 to 18

months?

9. It is a wasteful habit of a feeding but will even cause over-fatness

and sluggishness to boar.
a. overfeeding
b. underfeeding
c. off-feeding
10. A disease spread by the boar associated with abortion and stillbirth
a. brucellosis and leptospirosis

b. bacterium dysentery
c. pasteurella multocida
25
d. eryseprothrix insidiosa
LET’S APPLY WHAT HAVE YOU LEARNED
Interview the swine raiser on the systems of breeding and mating

used in the piggery. Go around the piggery and look for the pregnant
sows. Observe and list down their physical appearance and behavior.
RESOURCES:
Learning guides
Visual aids
Hand-outs
Boar
Dummy
Artificial Insemination (AI) kit
REFERENCES:
Swine Farming Manual By: Melanio G. Supnet
Approved Practices in Swine Production By: Baker And Juegerson
26
Let see whether you understand the lesson, Select the best answer
for the following questions. Write only the letter of your choice in your
activity notebook.

a. breed gilts when they are eight months of age

b. never breed a sow during lactation period
c. gilts should be bred when they weigh at least 90-100 kg
d. breed sows during the first occurrence of heat after weaning if
their physical conditions permit.
3. The best time to breed gilts and sows is on the _______.
a. afternoon of the first day and late afternoon of the second day
b. early morning of the first day and late afternoon of the second
c. afternoon of the first day and early morning of the second day
d. early morning of the first day and early morning of the second

management?
a. age of using
b. first service
c. breeding load
d .fertility check
5. The average gestation of swine in months, weeks and days is _______.
a. 3-3-2
b.3-3-3
c. 3-3-4
d.3-3-5
6. A system of mating where the boar is brought to a sow is called ______.
a. pen
b. stud
c .hand
d .individual
27
7. The mating of animals that belongs to two distinct breeds is called
_______.
a. inbreeding
b. cross breeding
c. close breeding
d. upgrading
8. The following statements are disadvantages of inbreeding except _____.
a. decrease in number of piglets

b. low weight of piglets at birth
c. delayed sexual maturity
d. increase litter size at birth and at weaning
9. The mating of a native pig with a pure bred is called _______.
a. inbreeding
b. close breeding
c. cross breeding
d. upgrading
10. The total volume of boar semen in cubic centimeter peer ejaculation
under normal condition
a. 100 cc
b. 200 cc
c. 300 cc
d. 400 cc
11. This is known as the age of maturity
a. conception
b. puberty
c. gestation
d. fertility
12. The breeding weight of gilts is _______.
a. at least 90-100 kilograms

b. at least 75- 100 kilograms
c. at least 60 -80 kilograms
d. at least 80-90 kilograms
28
13. The period when gilts or sows are fertile and receptive to the boar is
called _______.
a. conception rate
c. pregnancy period
d. puberty
14. The average gestation period of swine in days is _______.
a. 112 days
b. 113 days
c. 114 days
d. 115 days
15. The mating of closely related animals is called _______.
a. inbreeding
b. close breeding
c. cross breeding
d. line breeding
16. A technique in heat detection which is done by collecting the semen

of a boar and letting the gilt or sow smell it.

c. teaser method
17. This test is done by pressing the back or loin of the female. the
sexually receptive sow or gilt will stand firmly and rigid ,ready to be
served.
a. a. semen on the snout test

b. b. riding the back test
c. c. teaser method
d. d. haunch pressure method
a. less labor in mating is involved

b. boar service is always available
c. animals are better adjusted with each other
d. there is a possibility that the heat period may lapse
29
19. The intervening period between conception and farrowing
a. puberty
c. conception rate
20. The number of days for the usual recurrence of the sow after weaning
a. 4 to 7 days
b. 5 to 8 days
c. 6 to 9 days
d. 7 to 10 days
30
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
THIRD YEAR
Module No. 5 Module Title: CARING/MANAGING SWINE IN

DIFFERENT STAGES OF GROWTH
MODULE 5

MODULE TITLE : CARING/ MANAGING SWINE IN
DIFFERENT STAGES OF GROWTH
This module covers the knowledge, skills attitude required in

efficient caring and managing swine at different stages of growth
After completing this module you should be able to:
1. care and manage pregnant sow;

2. care and management of the sow and litter during farrowing;
3. care and management of piglets after birth; and
4. care and manage the growing/finishing of pigs and newly
arrived stocks.
Let’s find out how much you already know about caring/managing
swine in different stages of growth. Read and understand the questions
below. Select the letter of your correct answer and write it on your
activity notebook.
1. Which of the following statements is not correct in the care and

management of boars, dry sows, and gilts?
a. Bathe the animals during hot days.

b. Breeding animals should be kept slim.
c. Sows can be raised in groups of not more than 10 sows per
pen.
d. Inspect the feet and foot pads and trim the nails if necessary.
1
2. Which of the following statements is a wrong management practice for
pregnant sows?
a. Cleaning of pens should be done after moving the sow to the

farrowing
stall to avoid slipping on the pathway.
b. Move the sow to the farrowing stall one day before the
expected delivery.
c. Clean the sow thoroughly before moving it to the farrowing
stall
d. Clen and disinfect the farrowing stall before moving the sow
in.
3. Which is a good sign of approaching parturition?
a. restlessness
b. refusal to eat
c. building of rest
d. enlargement of the udder
4. The transfer of one or more piglets from a litter of one sow to another
sow is called _______.
a. culling
b.docking
c. weaning
d.fostering
5. How many pairs of needle teeth does a piglet possess just after birth?
a. five
b. four
c. three
d. two
6. _______ is a substance which helps the sow during farrowing.
a. dextran
b. oxytocin
c. pine tar
d. sulfanilamide
7. Weaning depends on the ability of the piglets to eat concentrate feeds

and the _______.
a. age of piglets
b. size of piglets
c. availability of nutritious feeds
d. availability of housing equipment
2
8. Which is not true on the effect of music before and after farrowing?
a. Music increases excitability of the sow.

b. Music minimizes the loneliness among caretakers.
c. Music provides good environment to the sow.
d. Music increases labor efficiency of caretakers.
9. Docking is done when unfavorable conditions occur among pigs like

_______.
a. ear biting
b. tail biting
c. wall biting
d. excessive fighting
10. The thin membrane which envelops the testes is _______.
a. scrotum
b. scrotal sack
c. spermatic cord
d. tunica vaginalis
11. It causes the enlargement of the large intestines which can obstruct
the birth canal.
a. overeating
b. constipation
c. parturition
d. gestation
12. The following are causes of difficult birth except _______.
e. lack of uterine inertia

f. fetal malpresentation
g. lack of appetite
h. swelling in the udder section
13. The most common method of identifying pigs is through _______.
a. ear tagging
b. tattooing
c. branding
d. ear notching
14. The number of days for the usual recurrence of heat in the sow after
weaning is _______.
a. 4 to 7 days b. 5 to 8 days
c. 6 to 9 days d.7 to 10 days
3
15. The following are signs of parturition except _______.
a. restless and often bites the walls and stall parturition

b. enlargement of the udder section
c. lack of appetite
d. swelling of the vulva
16. In cutting the navel cord of the baby pig, the distance of the cut
from the base should be _______.
a. 1.3 to 2.5 cm.

b. 1.5 to 3 cm.
c. 2.5 to 4 cm
d. 3 .5 to 4.65 cm.
17. The removal of the testicles of male piglets is called _______.
a. castration
b. docking
c. fostering
d.parturition
18. It is the act of removing the tail leaving only a portion from the base
to prevent tail biting.
a. fostering
b. docking
c. castration
d. parturation
19. Which is not important when castrating pigs?
a. age of the pig

b. time of castration
c. place of castration
d. skill in castration
20. Which of the following is the most important factor in boar

management?
a. age of using
b. first service
c. breeding load
d. fertility check
4
LESSON 1
CARE/MANAGE PREGNANT SOW
WHAT IS THIS LESSON ABOUT
This lesson deals with taking care and managing pregnant sow.

1. explain the points to consider in taking care and managing
pregnant sows; and
2. discuss the preparations for farrowing.
LET US STUDY
Let Us Define
Farrowing – an act of giving birth in pigs

Gestation period/pregnancy –the period from one successful breeding
until farrowing.
Sow – a mature female pig already give birth.
CARE OF PREGNANT SOW
In order to be sure the sow has become pregnant, we have to watch

her closely during the days around 3 weeks, and again 6 weeks after she
was bred. If the sow does not come in heat during those days, we can
assume that she is indeed pregnant. Avoid stress, rough handling,
fighting and other disturbances, especially in the first 3-4 weeks of
pregnancy. It is during this period that competition and early
development of embryos takes place. Stress could cause death of
embryos, resulting in a small litter size. High temperature is a stressor
that can not easily be avoided. Bathing of the sow on those days is
advantageous.
5
Consider the following points in taking care and managing pregnant
sows.
 Regulate the feed intake of gilts or sows immediately after breeding

to prevent them from becoming too fat. Obesity of pregnant sows
may result to a fewer number of pigs farrowed. Also, they may
suffer from farrowing complications.
 Keep the pregnant sow in an environment ideal for better
conception. Sprinkle water on the sows when the weather is too hot
or whenever necessary.
 To avoid constipation, provide a healthy but laxative ration. Provide
plenty of water and newly-harvested green feeds such as camote
vines , kangkong, paragrass and water lily.
 Deworm sow and gilts against internal parasites and treat external
parasites 14 days before expected date of farrowing.
 In commercial operations, the sow should be transferred to the
farrowing house one week before farrowing to provide her time to
adjust to new environment.
PREPARATIONS FOR FARROWING
In most commercial scale operations, pregnant gilts or sows are

moved from gestating house into the farrowing house. This is usually
done one week before the expected date of farrowing to allow sufficient
time for a sow to adjust to the new environment. In this way, they will be
more relaxed at farrowing time.
a. Preparing the sow. Before being moved into the farrowing house,
the sow should be thoroughly scrubbed with soap and water,
especially in the region of the sides, udder and undersurface of
the body. This removes adhering parasite eggs and bacteria that
are potential diarrhea – causing agent.
b. Preparing the Farrowing Pen. The farrowing unit should be
thoroughly cleaned to reduce infection. If possible, the unit
should be cleaned completely, disinfected and left unused for 5-
7 days. When this is not practical, the individual pen or crate
should be cleaned and disinfected before a new sow is placed.
Cleaning can be accomplished by scraping, high pressure
cleaners, steam cleaners and/or stiff scrub brush. A complete
job is necessary; otherwise, the use of a disinfectant is futile.
Many good commercial disinfectants are available, including the
quaternary ammonium compounds. Ionosphere compounds and
lye.
Many producers use farrowing pen with adjustable hurdles to

accommodate big and small sows. When animals will farrow in an open
pen, it is advisable that guard rails be provided to prevent sows from
crushing their piglets. Also, necessary repairs and adjustment should be
done while checking for sharp edges, protruding part or anything that
might hurt sow or being used. Whenever possible, the pen should be
6
provided with an artificial or supplemental heat (heat lamps, gas
brooders, floor heater) to warm baby pigs. Pen should be lightly bedded
with clean, fresh material. Any good absorbent that is not too long and
coarse is satisfactory.
LET US REMEMBER
Always regulate the feed intake of gilts or sows immediately after

breeding to prevent them from becoming too fat. Obesity of pregnant
sows may result to a fewer number of pigs farrowed. Also, they may
suffer from farrowing complications.
Keep the pregnant sow in an environment ideal for better

conception. Sprinkle wafer on the sows when the weather is too hot or
whenever necessary. Handle the sow or gilt carefully when moving it from
the pen to the farrowing pen or stall.
Let us see whether you understand the lesson. Select the letter of
your correct answer and write it on your activity notebook.
1. Which of the following conditions is a wrong management practice

for pregnant sows?
a. Cleaning of pens should be done after moving the sow to the

farrowing stall to avoid slippery on the pathway.
b. Move the sow to the farrowing stall one day before the
expected delivery.
c. Clean the sow thoroughly before moving it to the farrowing
stall.
d. Clean and disinfect the farrowing stall before the sow is
moved in.
2. It causes the enlargement of the large intestines which can

obstruct the birth canal.
a. overating
b. constipation
c. parturition
d. gestation
3. The period from one successful breeding until farrowing.
a. gestation period
b. conception
c. puberty
d. in head period
7
4. A hormone which is mainly responsible for uterine construction
and milk flow.
a. aflatoxin
b. oxytocin
c. vaccine
d. none of he above
5. Which of the following statements is not correct in the care and

management of pregnant sow.
a. Regulate the feed intake of gilts or sows immediately after

breeding.
b. Keep the pregnant sow in an environment ideal for better
conception.
c. Sprinkle water on the sows when the weather is too hot or
whenever necessary.
d. Deworm sow and gilts against internal parasites and treat
external parasites one month before expected date of
farrowing.
6-10. What are the considerations in taking care and managing

pregnant sows?
Have a farm visit and make an interview on the swine raiser about
their practice in caring and managing pregnant sow then compare it with
what you have learned. Submit your written output to your teacher.
RESOURCES
Handouts
Pregnant sow
Learning modules
Dewormer
Disinfecting materials
REFERENCES
Practical Guide to Swine Raising by Pedro Sangatanan and Rone

Sangatanan
Approved Practices in Swine Production by Baker and Juergenson
Scientific Farm Animal Production by Ralph Bogar
8
LESSON 2
CARE OF THE SOW AND LITTER AT FARROWING
This lesson deals with handling and taking care of the sow and
litter at furrowing.
At the end of the lesson, you should be able to:
1. monitor sign of farrowing;

2. identify common causes of difficult birth;
3. detect indications of difficult birth; and
4. perform manual intervention procedure during farrowing.
LET US STUDY
Let us Define
Farrowing – an act of giving birth in pig.

Still born – a fully developed piglet which was born dead; still birth.
Oxytoxin – a hormone which is mainly responsible for uterine
construction and milk flow.
A Signs of Farrowing
1. nest making, nudging of hurdles, walls and flooring, biting of

hurdles and guard rails
2. sow always in a ―sitting dog ― position
3. distention and enlargement of the udder of the sow
4. enlargement and swelling of the vulva
5. small round size of sow’s manure and frequent urination
6. milk letdown
7. mucous discharge with meconium
8. signs of labor
If milk is present in the teats, the sow is expected to farrow within

24 hours. However, swine producers are cautioned against false alarm.
Occasionally, milk is present 1 to 2 weeks before the sow actually
farrows.
9
Things To Do During Farrowing Time
1. Do not leave the sow during farrowing time. Be ready to assist the
sow if necessary. In order to avoid serious complications and losses,
farrowing should be supervised skillfully and with empathy, However,
keep in mind that too much supervision can be as harmful as too
little or no assistance at all.
2. A sow needs a quiet environment at farrowing time. Excessive noise

can cause discomfort and delay in farrowing . It is important that the
farrowing sow should not be disturbed unless difficulty in labor and
other complications arise.
3. Providing music to the pregnant sow is advisable. It has been

observed that soothing music before and during farrowing decreases
the boredom and excitability of sows. Also, it minimizes loneliness
among caretakers and increases labor efficiency.
4. Once piglets are farrowed, remove the transparent fetal membrane

covering the body with a clean and dry piece of cloth. This will warm
and dry the newborn’s body and prevents the piglets from chilling.
Piglets are born at an interval of 5 to 15 minutes, or in extreme
causes, at 30 minutes intervals. A delay in birth usually leads to
higher occurrence of stillbirths. Piglets are born either head first or
rear feet first. Seventy percent of the piglets are born with intact
umbilical cords.
5. Remove any mucus clogging the nose as soon as possible to avoid

suffocation. If the piglet cannot breathe freely, holds its hind legs with
the head down and swing it gently.
6. For seemingly lifeless piglets, examine the base of the umbilical cord.
A piglet can still be saved by applying artificial respiration if a pulsing
movement is observed in the cord.
B. Common Causes of Difficult Birth
1. Lack of uterine inertia. This may be due to insufficiency of

hormones necessary for parturition, mineral deficiency, or any
diseases affecting the uterus. Run your fingers lightly along the
whole length of the mammary area to stimulate the secretion of
oxytocin in the sow’s system. Oxytocin induces the uterus to
contract, thereby hastening the birth of the piglets.
2. Fetal malpresentation. The normal presentation of piglets is
either the head first or hind legs first.
3. Obstruction in the birth canal. Constipation causes the
enlargement of the large intestines which can obstruct the birth
canal. The distention and pushing up of the urinary bladder
under the vagina can also cause obstruction.
10
4. Deviation of the uterus. Sometimes, the normal shape or form
of the uterus may be changed into an S-shaped bend causing
difficulty in labor.
5. Hysteria. This is observed when the number of piglets is small.
The individual piglets in the litter tend to be too large. This is
also a result of upgrading especially when a small native sow is
mated with a large boar.
C. Indication of Difficult Birth includes the following
1. Gestation goes beyond normal limits.

2. The sow emits a whitish, foul vaginal discharge a few days before
farrowing.
3. There is straining of the sow but piglets are not farrowed. This may
be due to obstruction of the birth canal, malpresentation of piglets,
or deviation of the uterus.
4. The sow stops laboring.
5. Labor is prolonged.
6. Severe tiredness as a result of prolonged laboring.
D. Correct Procedure for a Safe Delivery
1. Check your finger nails. If they are long and sharp at the edges,
trim your nails short and smooth.
2. Clean the vulva or the lips of the sow’s reproductive organ
thoroughly.
3. Wash your hands and arms very well with soap and water. After
washing, lubricate your hand with petroleum jelly or coconut oil.
4. Form a cove with the lubricated hand and arm.
5. Open the lips of the vulva with the other hand and insert the cove –
shaped hand gently into the birth canal. If the animal labors, keep
the hand in place and penetrate deeper when the animal relaxes.
Repeat this step until a piglet is encountered. Feel and determine
the presentation of the fetus, that is, what part will come out first,
head or feet.
6. In case of malpresentation of the fetus, push the piglets gently to
change its position such that the posterior or the hind legs are felt
first. If the anterior or the head is felt first, grasp the piglet’s head
at the base of the head.
7. Pull the piglet gently towards the vulva when the sow exerts
pushing effort to deliver the piglets. Usually, after successfully
removing the obstructing piglet, the remaining piglets will be easily
expelled one by one by the sow.
If dilation of the vaginal opening is slow and partial, the delay in

parturition is due to hormone inefficiency, inject 1.5 to 2.0 cc of oxytocin
intramuscular. Oxytocin will also help remove the retained placenta or
afterbirth.
A good indication that farrowing has terminated is the coming out
of the placenta. Remove the placenta from the pen immediately. Do not
11
allow the sow to eat the placenta because it will develop the habit of
cannibalism.
Do not give the usual feed ration to the sow after it has given birth.
The animal may produce too much milk that the piglets cannot consume
and this will cause the hardening of the udder. Decrease the usual half
kilogram ration and increase it little by little up to the third day.
LET US REMEMBER
If milk is present in the teats, the sow is expected to farrow within

24 hours. However, swine produces are cautioned against false alarm.
Occasionally, milk is present to 1 to 2 weeks before the sow actually
farrows.
1. Which is a good sign of approaching parturition?
a. restlessness
b. refusal to eat
c. building of rest
d. enlargement of the udder
2. A substance which helps the sow during farrowing is _______.
a. dertran
b. oxytocin
c. pine tar
d. sulfanilamide
3. Which is not true on the effect of music before and after farrowing
a. Music increase excitability of the sow.

b. Music minimizes the loneliness among caretakers.
c. Music provides good environment to the sow.
d. Music increases labor efficiency of caretakers.
4. The following are causes of difficult birth except _______.
a. lack of uterine inertia

b. fetal malpresentation
c. lack of appetite
d. constipation
12
5. Indication of difficult birth includes the following except _______.
a. labor is prolonged
b. gestation goes beyond limits
c. the sow stops laboring
d. milk letdown
For question 6-10, write True if the statement is correct and False
if the statement is wrong.
6. Leave the sow during farrowing time.

7. Providing music to the pregnant sow is advisable.
8. Piglets are born at an interval of 30 minutes to 1 hour.
9. A good indication that farrowing has terminated is the coming
out of the placenta.
10. Constipation causes the enlargement of the large intestines
which can obstruct the birth canal.
Explain the things to do during farrowing time and discuss the

different indications of difficult birth.
RESOURCES
Handouts
Farrowing kit
Pregnant sow
Learning modules
Forceps
REFERENCES

Sangatanan
13
LESSON 3
PIGLET CARE AND MANAGEMENT
This lesson deals with proper care and management of piglets after
birth.
1. observe appropriate steps in cutting the navel cord;

2. perform proper handling and cutting of the needle teeth;
3. perform proper care and accuracy in ear notching;
4. observe proper procedure in docking;
5. administer iron supplement;
6. perform castration; and
7. explain methods of weaning.
LET US STUDY
Let Us Define
Ear notching – a system of animal identification wherein the tips of the

pig’s ears are cut in V shaped fashion according to the code
number used at specific time.
Docking – the removal of the tail leaving only a portion from the base to
prevent tail biting.
Castration – the removal of the testicles of male piglets.
Weaning –the separation of the piglets from the mother sow.
1. Navel cord care. Do not clip the umbilical cord of a new born piglet
or immediately after expulsion. Such procedure may create an
avenue for disease organism to enter the piglet’s body. It will dry
and fall off on its own .This usually happens about six hours after
birth, although it may take longer for weak piglets. If a piglet is
bleeding from the navel , stop the bleeding by tying clean string
around the cord approximately one inch from the body. It is
extremely important to disinfect the navel cord.
14
2. Teeth clipping and tail docking. This procedure, as much as
possible, should be done to prevent damage to the udder of the sow
and also to avoid fighting wounds among piglets. This can be done
by cutting the sharp points of the teeth (8 teeth,4 in the upper
mouth and 4 in the lower mouth) using a tooth clipper or an
electric wire cutter. Do not clip the teeth too close from the base to
avoid hitting the gums as this may cause bleeding with subsequent
infection.
3. Brooders. Piglets are more comfortable at a higher environmental
temperature compared to sows. The ideal brooder temperature for
piglets is from 30 degrees centigrade to 32 degrees centigrade. A
two watt or three 50 watt electric bulb could be used as heaters,
especially during early morning (1:00 – 4:00) , Other types of
heaters are available in the market.
4. Ear notching. Ear notching should be done immediately after birth.
It is done to identify animals. Some farms device an ear notch code
of their own.
5. Colostrums. Human infants obtain immunoglobulin (protein which
helps fight diseases) from their mothers through the placenta. The
circulating antibodies in the mother’s blood system move freely
across the fetal membrane into the developing fetus. The type and
extent of mother’s exposure to diseases will determine how
protected the unborn infant is. Unfortunately the pig’s placenta
does not allow the transfer of these antibodies.
When piglets consume colostrums, these specialized proteins by

pass the stomach and are absorbed through the intestinal lining
directly into the blood stream. All of the newborn piglet’s immunity
comes from the sow after birth. This is also called ―passive immunity‖.
The ability to passively absorb this immunoglobulin intact, without
indigestion, is lost after 36 hours of birth. At this point, gut closure is
said to take place. Colostrums ingested after this period is digested in
the stomach by digestive enzymes. It is extremely recommended that
piglets should suckle immediately after birth due to this reason.
6. Fostering. If sows do not produce enough milk or have given birth
to a large litter, it is wise to transfer the whole litter or few of the
piglets to a foster sow, as the case maybe. Fostering is best done to
sows which have farrowed 1 to 2 days earlier or later, if not on the
same day, As a rule of thumb, always transfer or foster bigger
piglets so they would have the advantage of being able to cope with
the fighting with new littermates.
7. Crushing. Piglets crushed by the sow are commonly seen in most
farms. Factors which may continue to this are 1)weak piglets
especially the hind legs ,tend to fall abruptly when lying
down;2)weak piglets which may not be able to get away quickly; 3)
poor pen construction resulting to slippery flooring and improperly
made farrowing hurdles; 4) inadequate heating resulting to
huddling near sow; 5) poor water supply resulting to frequent
standing and lying down to drink ;and 6)disturbance of the
farrowing unit causing excitement on the part of the sow.
15
8. Splay legs. Piglets are sometimes born with weak leg muscles and
are not able to stand and walk properly such that their hind legs
slip sideways. These piglets sit characteristically with their hind
legs spread apart. Severely affected piglets can be splayed on their
front legs as well.
9. Castration. The removal of the testicles of male piglets .It is a
simple operation but it can be fatal if the one doing it does not
know the correct procedure. Complications are uncommon
provided sanitary precautions were observed. Whether the
operator uses a single or double incision, both produce satisfactory
results. It can be done at any age but stress and ease of handling
should be considered. One or two weeks of age is the best time
when the animal is not too big and still have a good level of
antibodies from the sow.
Reminders before performing castration
1. Check whether all young boars are healthy. Postpone castration in

case of illness. (e.g. Diarrhea.)
2. Check whether there are piglets with hernia to avoid constipation.
3. Clean the pen properly before castration.
4. Do not transfer the piglets before or after castration. This will
cause extra stress.
Steps to Follow in Castration
1. Gather all the materials needed for the operation such as a sharp
knife or blade, forceps, tincture of iodine, antiseptic, pine tar,
thread and cotton.
2. Sterilize the utensils and wash your hands thoroughly with soap
and water to prevent infection of the wounds.
3. Hold the pig with its back on a castrating stand, a bench, or a
table. Seek assistance from a helper to restrain the pig from
struggling.
4. Wash the pig’s scrotum and tail with soap and water to remove
dirt. Disinfect the scrotum with tincture of iodine.
5. Following the one-slit method; make an incision with a sharp
blade or a small knife at the middle pf the mid-line of the scrotum
directly between the testicles. Make the incision deep enough to
facilitate the removal of both testicles from the scrotal sack. For
beginners who have never tried castrating pigs, the two –slit
method is recommended. In the two-slit method, the incisions in
the scrotum are made directly before each testicle instead of the
midline of the scrotum in the one –slit method.
6. Incise the tunica vaginalis, a thin membrane which envelops the
testes, and then press the testes with your thumb and forefinger.
7. Pull the testes lightly to draw the spermatic cord. Crush the
spermatic cord with a pair of forceps. Behind the forceps, tie the
16
cord with a sterile thread and make a knot. Cut the cord below
the knot. Paint the stub with tincture of iodine before removing
the forceps.
8. Clean the wound with a wad of cotton to remove blood clots.
Apply sulfanilamide or any antiseptic on the wound and inside
the scrotal sack. Smear pine tar on the sides on the incision to
prevent flies from developing maggot infestation.
9. Put the piglet back inside the pen.
10. Weaning. This refers to the separation of the piglets from the
mother sow. Weaning depends very much on the ability of the
piglets to eat concentrates and nutritious feeds. Under the
traditional system of weaning, piglets are weaned at eight to ten
weeks of age. However, in modern convention, pigs are weaned as
early as five to seven weeks of age.
Methods of Weaning
1. Abrupt method. It is done by removing all the piglets from the

mother at one time.. In this method we should reduce the sow’s
feed two to three days before weaning to reduce milk flow and
minimize udder problems. If the udder appears swollen and causes
discomfort to the sow, remove the milk by stripping the teats and
applying a piece of cloth dipped in hot water on the udder.
2. Gradual method- it can be done by first removing the large piglets
in the litter. The smaller piglets can then occupy the more
developed teats of the sow formerly being occupied by the bigger
piglets.
If weaning is not properly done, it can also cause discomfort to the

sow. Avoid weaning, immunizing, castrating, and docking at the same
time. These activities can be too much for the animal to bear at one time.
Allow several days for the pigs to adjust to changes before having them
undergo another change.
Care of Growing or Finishing Pigs
Sprinkle the pigs with water during hot weather. Minimize

transferring the pigs from one group to another because this will disturb
their organized companionship. Dispose the pig as soon as they reach the
market size of 90 kilograms.
Care of Newly Arrived Stocks
Inspect the pigs for external parasites. If the pigs are suffering from
external parasite infestation, deworm them immediately.
Isolate newly arrived pigs for at least four weeks, and watch for any
signs of diseases. If the pigs are not suffering from diseases, they can join
17
the pigs inside the pens. Be sure to group the newly-arrived stock with
pigs of the same size.
LET US REMEMBER
It is extremely recommended that piglets should suckle

immediately after birth because when piglets consume colustrums, these
specialized proteins bypass the stomach and are absorbed through the
intestinal lining directly into the blood stream. This colustrum contains
high levels of amino acides, minerals, vitamins and immune globulin. The
ingestion of colustrum is critical to the survival of the newborn pigs
because it is the chief source of immunity to disease during early life.
1. How many pairs of needle teeth does a piglet possess just after
birth?
a. five
b. four
c. three
d. two
2. Weaning depends on the ability of the piglets to eat concentrate

feeds and the _______.
a. age of piglets
b. size of piglets
c. availability of nutritious feeds
d. availability of housing equipment
3. Docking is done when unfavorable conditions occur among pigs

like _______.
a. ear biting
b. tail biting
c. wall biting
4. The thin membrane that envelops the testes is called _______.
a. scrotum
b. scrotal sack
c. spermatic cord
d. fucina vaginalis
18
5. The removal of the testicles of male piglets is known as _______.
a. castration
b. docking
c. fostering
d. pasturation
6. In cutting the navel cord of the baby pig, the distance of the cut
from the base should be _______.
a. 1.3 to 2.5 cm
b. 1.5 to 3 cm
c. 2.5 to 4 cm
d. 3.5 to 4.65 cm
7. Which is not important when castrating pigs?
a. age of the pig

b. time of castration
c. place of castration
d. skill in castration
8. An act of removing the tail leaving only a portion from the base to
prevent tail biting is called _______.
a. docking
b. culling
c. weaning
d. fostering
9. _______ method of weaning is done by removing all the piglets from

the mother one at a time.
a. abrupt method
b. gradual method
c. combination of abrupt and gradual
10. It refers to the separation of the piglets from the mother sow.
a. weaning
b. castration
c. farrowing
d. docking
19
Go to the nearest piggery and perform the different skills required

in the proper care and management of piglets after birth.
RESOURCES
Forceps
Antiseptic
Side cutting nipper
Ear notching kit
Castration set/kit
REFERENCES

Sangatanan
20
LESSON 4
CARE FOR/MANAGE THE GROWING/FINISHING PIGS

AND NEWLY ARRIVED STOCKS
WHAT IS THE LESSON ABOUT
This lesson deals with the proper care and management of

growing/finishing pigs and newly arrived stock.
WHAT WILL YOU LEARN
At the end of the lesson, the student should be able to:
1. explain the right kind and amount of feeds given to

growing/finishing pigs;
2. discuss the importance of deworming;
3. administer vaccination against diseases;
4. explain the importance of proper hygiene and sanitation; and
discuss the value of quarantining newly arrived stocks.
LET US STUDY
Let Us Define
Feeder – pigs raised intended for fattening purposes.

Deworming – a treatment given to swine to prevent intestinal parasite
infections.
Vaccination – an injection of vaccine, bacteria, antiserum or anti-toxin to
produce immunity or tolerance to disease.
Growing Finishing – refer to the period from weaning to slaughtering.
MANAGEMENT OF GROWING FINISHING PIGS
Growing finishing generally refers to the post weaning period to

slaughter weight of about 100 kilograms. The management during this
period is less demanding than that of suckling pigs. Nevertheless,
growing-finishing pigs must be provided with ample protection against
pest and diseases and fed in accordance with their requirements to
insure a reasonable profit.
21
Deworming
There are various species of intestinal parasite affecting swine. Of

these, the large round-worms (Ascaris) are of special significance because
they are the most common and injurious to swine. In heavy infections,
they cause serious damage to the liver, reduce growth rate and feed
utilization of the affected animal. In severe cases, they can cause death to
the animal. They may also increase respiratory troubles. These problems
can be avoided if the pig, the caretaker and manure can be kept apart.
But since this is almost impossible, we have to rely mainly on preventive
treatment program.
Part of a sound health program is deworming of the pigs one or two

weeks after weaning. As with almost all deworming drugs of
anthelmintics, a second treatment 2 motns after the first treatment is
necessary. The first treatement is only effective on worms lodged in the
intestines and it takes about two months for the worm to complete its
entire life cycle. Larvae not killed by the first treatment can be eliminated
during the second treatment.
Vaccination Against Hog Cholera
Hog cholera is one of the most serious diseases in the Philippines

in terms of annual economic losses to industry. The disease is nearly 100
percent fatal to all age groups of pigs. Because of its resistance to
antibiotics and other drugs and highly contagious nature, the disease is
quite difficult to control. Preventive vaccination is the only way and the
most effective in controlling the disease. For this reason, it is a must that
pigs must that pigs be vaccinated whether they are kept for breeding or
for fattening.
Weanlings are best vaccinated two weeks after weaning or one

week after they have been dewormed—if deworming is done before
vaccination. After vaccination, the pigs should be kept indoors and not
exposed to infection until about two weeks when full immunity is
attained.
Observe extreme care in using any live virus vaccine because it

may lead to serious hazards when used improperly. There is always a
chance of some animals responding to the challenge by becoming affected
with a full blown case of hog cholera, thus acting as an active reservoir
for further spread of the disease.
For convincing or excellent results, the following precautions must

be observed:
1. Do not vaccinate pigs less than six weeks of age except with a few
of the newly introduced vaccines.
2. Do not vaccinate pigs which look unhealthy, sick or weakened by
parasites, malnutrition and other factors.
22
3. When stress factors exist, that is during transport of animals,
inclement weather, recent changes in husbandry practices like
weaning, feeding, castration and others, it is not advisable to
administer vaccination.
4. Pigs recently exposed to infection should not be vaccinated.
5. Purchase vaccines and sera only from reliable drug dealers with
proper facilities for storing and refrigeration.
6. Use only clean and sterilized syringes for reconstitution of the
vaccine.
7. Use reconstituted vaccine right away and do not use leftovers for
future vaccination. Discard empty vials by burning. Reconstitute
properly and avoid spilling the vaccine on the premises.
8. Inject the right amount at the right site after preliminary
disinfection.
9. Never use the same syringe for vaccine and serum. Avoid contact
between these two biologicals in or out of the body since they tend
to neutralize each other.
Feeding
The preparation of protein in the ration of growing-finishing pig

decreases with the increase in age, the ration of the pigs should be
changed at different stages of growth and the shift from one ration to
another should be done gradually in order not to upset the normal
feeding behavior of the pigs. Always allow a transition period of at least
one week.
From weaning until the pigs are about 2 months old and weighing
10 to 20 kilos, feed a starter ration containing 18 percent crude protein,
3500 kilocalories of digestible energy, 0.65 percent calcium, and 0.5
percent available phosphorous. For efficient performance, always include
a good vitamin-mineral supplement.
The next shift is from the starter to a grower ration fortified with
vitamins and minerals and containing 16 percent protein, 3300
kilocalories of digestible energy, 0.65 percent calcium and 0.5 percent
phosphorous. This ration is fed when the pigs weigh 10 to 20 kilos or
when they are two months old until they are 30-35 kilos or about 13 to
15 weeks old (light growers). For heavy growers, pigs weighing 35 to 60
kilos or about 15 to 20 weeks old, they are fed with a grower ration
containing 14 percent protein 3300 kilocalories of digestible energy, 50
percent calcium and 0.4 percent phosphorous.
Finally, when the pigs reach 60 kilos and are about 20 weeks old, a
finisher ration containing 13 percent protein and with similar digestible
energy, calcium and phosphorous content as the ration intended for the
heavy growers is given until they are ready for the market.
23
In general, most rapid and economical gains are obtained when
growing-finishing pigs are full-fed the above rations. However, if a
sufficiently large premium is paid for lean carcasses, limiting the dairy
feed intake from 75 to 85 percent the full-fed capacity is highly
justifiable.
LET US REMEMBER
Sprinkle the pigs with water during hot weather. Minimize

transferring the pigs from one group to another because this will disturb
their organized companionship. Dispose the pigs as soon as they reach
the market size of 90 kilograms.
Inspect the pigs for external parasites. If the pigs are suffering from
external parasite infestation, deworm them immediately.
Isolate newly arrived pigs for at least four weeks, and watch for any
signs of diseases. If they pigs are not suffering from diseases, they can
join the pigs inside the pens. Be sure to group the newly-arrived stock
with pigs of the same size.
the correct answer and write it on your activity notebook.
1. A treatment given to swine to prevent intestinal parasite infection

is known as _______.
a. deworming
b. vaccination
c. quarantining
d. isolation
2. It is a ration fed when the pigs weigh 10 to 20 kilos or when they

are two months old.
a. starter
b. grower
c. finisher
d. pre-starter
24
3. A ration given when the pigs reach 60 kilos and are about 20
weeks old _______.
a. pre-starter ration
b. starter ration
c. grower ration
d. finisher ration
4. The transfer of one or more piglets from a litter of one sow to

another sow is called _______.
a. culling
b. docking
c. weaning
d. fostering
5. Docking is done when unfavorable conditions occur among pigs

like _______.
a. ear biting
b. tail biting
c. wall biting
For questions 6 to 10 write True if the statement is correct and False if it

is wrong.
6. Do not vaccinate pigs which look unhealthy.
7. Pigs recently exposed to the infection may be vaccinated.
8. Purchase vaccines and sera at any drug store available.
9. Inject the right amount at the right site after preliminary
disinfection.
10. Never use the same syringe for vaccine and serum.
Have a farm visit on a piggery nearby you school and make an

interview with a swine raiser on the proper management of growing
finishing pig. Submit your written output to your teacher.
RESOURCES
Handouts
Dewormer
Weighing scale
Animal (pig)
Disinfecting materials
Learning modules
25
REFERENCES

Sangatanan
26
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
THIRD YEAR
Module No. 6 Module Title: PREVENTING AND CONTROLLING

SWINE DISEASES AND PARASITES
MODULE 6

MODULE TITLE : PREVENTING AND CONTROLLING
SWINE DISEASES AND PARASITES
This module covers the knowledge, skills and attitudes required in

effective prevention and control of swine diseases and parasites.
1. identify common diseases of swine;

2. prevent and control swine disease and parasites; and
3. practice appropriate precautionary measures in the use of biologics
Let’s find out how much you already know about preventing and
controlling parasites and diseases. Select the letter of the correct answer
and write it on your activity notebook.
1. It is a deviation from the normal condition of the body
a. weakness
b. disease
c. illness
d. stress
2. Which of the following is an environmental cause of diseases?
a. poisonous plants and chemicals

b. improved feeds and feeding
c. well-ventilated houses
d. dirty quarters
1
3. Which of the following is not caused by bacteria?
a. hog mange
b. tuberculosis
c. shipping fever
d. swine dysentery
4. These are living organisms which are dependent on other organisms

for their food.
a. protozoan
b. parasites
c. insects
d. worms
5. The most dreaded disease of swine is known as _______.
a. leptospirosis
b. tuberculosis
c. hog cholera
d. brucellosis
6. Which of the following is not a sign of hog cholera?
a. depression
b. loss of appetite
c. very high fever
d. sitting like a dog
7. Which of the following is true about hog cholera?
a. It renders less harm to the pig.

b. It can be treated by an antibiotic.
c. The mortality rate is as high as 65%.
d. It is an infectious transferable disease.
8. Which of the following is the best indication of swine flu?
a. abortion
b. stillbirth
c. bloody urine
9. This disease affects animals that are transported from one place to
another.
a. tortor suis
2
10. The inflammation of the uterus is called _______.
a. mastitis
b. metritis
c. hepatitis
d. leptospirosis
11. Which of the following is not a preventive measure of hog mange?
a. vaccination
b. provision of well-finished walls
c. avoid mixing pigs and chickens together
d. clean and remove breeding place of mosquito
12. Which of the following is the best indication of piglet scours?
a. diarrhea
b. rough hair coat
c. refusal to suck milk
d. often lying on the floor
13. Nutritional anemia is caused by _______.
a. large roundworm infestation

b. fly infestation
c. mite infestation
d. lack of iron
14. The common name of erysipelers is _______.
a. diamond skin disease

b. round skin disease
c. contagious abortion
d. pneumonial disease
15. This disease is characterized by black pigments.
a. swine flu
b. piglet scours
c. swine dysentery
d. swine MMA complex
16. This disease is characterized by dry cough and is prevalent among

pigs three to ten weeks of age.
a. hemorrhagic septicemia
b. ascaris infection
c. swine pneumonia
d. tuberculosis
3
17. A parasite that lives on or under the skin of an animal is called
_______.
a. internal parasite
b. external parasite
c. internal and external parasite
18. A chemical compound generally produced by molds that has the

ability to inhibit growth of certain bacteria is known as _______.
a. anthelmintic
b. antibiotics
c. antacid
d. antioxidants
19. A chemical substance which has the ability to calm or pacify an

animal when infected into the blood stream is known as _______.
a. antiserum
b. antacid
c. bacterin
d. tranquilizer
20. An infection of vaccine, bacterin, antiserum or antitoxin to produce

immunity or tolerance to disease is called _______.
a. sanitation
b. deworming
c. isolation
d. vaccination
4
LESSON 1
SWINE DISEASES AND ITS RECOGNIZABLE SIGNS
This lesson deals with the different swine diseases and its
recognizable signs.
WHAT WILL YOU LEARN
At the end of this lesson, you should be able to:
1. identify common diseases and parasites of swine; and

2. recognize signs/symptoms of swine diseases and parasite
infestations.
LET US STUDY
Let Us Define
Disease - any deviation from the normal condition of the body of an

animal.
Parasite - a living organism which is dependent on another living
organism for food in order to survive.
Symptom – an organic or functional condition indicating the presence
of the disease, especially when regarded as an aid in diagnosis.
Anemia – a condition in which the blood is deficient in quantity of red
blood cells or in its hemoglobin content.
A disease is any deviation from the normal conditions of the

body. Before one can detect the presence of a disease in swine, you must
first know the normal conditions of a healthy animal. The health of
swine can be gauged by its appearance and behavior. In addition to this,
the swine raiser must also have specific knowledge on normal body
temperature and normal pulse rate.
The body temperature of healthy animals is subject to slight

diurnal variations. Temperature rises during the day and falls during the
night. Large animals show insignificant diurnal variation. Exertion,
5
excitement, or prolonged exposure to warm or humid environment may
cause the rise in body temperature. Seasonal variations in body
temperature can also be related to environmental stresses and to the
reproductive cycle. In cold weather, the rectal temperature is lower than
in warm weather. Prior to ovulation, the basal temperature of a sow is
lower than in preceding days. During estrus, the temperature level is
slightly higher while during the first half of pregnancy, temperature level
is slightly above normal. The maximum body temperature compatible to
life is 5 degrees Celsius above the normal body temperature level of the
animal. Normal body temperature of swine is 39 degrees Celsius while
the pulse rate may range from 58 to 86 beats per minute.
The following are some recognizable signs of diseases
1. Extreme thirst. The water consumption of a sick animal is

increased due to fever. This is a result of high fever which leads
the animal to excessive perspiration and exhaustion.
2. Decreased food consumption. This can be detected by the
presence of leftovers in the feeding trough. The cause of loss
appetite in the animals should be identified immediately.
3. In coordination of movements. A sick animal may manifest
abnormal movements such as circling around aimlessly, slowness
in walking and a tendency to lie down frequently.
4. Depression and weakness. The weight of a sick animal abruptly
decreases. Depression is also shown by deep hollows on both
sides of the body and sunken eyes. Weakness is detected by the
refusal of the animal to stand and walk.
5. Change of color. This may include paleness of the gum as in the
case of anemia. There may also be yellowing of the skin and
urine, or jaundice, as in the case of hepatitis or swelling of the
liver.
6. Swelling or inflammation. This may occur in the infected part of
the skin and other body parts.
7. Respiratory disorders. This may include diarrhea and
constipation brought by excessive fiber of the ration and fever.
Different swine diseases are brought about by different carrier

agents. These agents include the following:
1. bacteria- tuberculosis, swine plague, swine dysentery,

2. virus- hog cholera
3. fungus- ringworms
4. parasites- hog mange, ascaris, tapeworms
5. nutritional- anemia, rickets
6. wounds- tetanus
7. insects- malaria
8. protozoan- collibacillosis
9. poisonous plants and chemicals
6
Environmental factors such as the following can also cause
and aggravate swine diseases:
1. poor housing
2. poor ventilation
3. overcrowding
4. dirty quarters
5. abrupt changes in weather condition
6. high and low temperature
7. improper handling of animals
LET US REMEMBER
Most diseases, ailments and parasitic conditions of hogs are

preventable. The treating of diseased pigs is expensive because of
medicine and veterinarian costs and because feeds are wasted when fed
to unthrifty pigs. A stunted or runty pig requires a long feeding period
and a large amount of feed to get it ready for market. It is cheaper to
prevent the unhealthy condition than to remedy it.
Select the letter of the best answer and write it on your activity
notebook.
1. Any deviation from the normal condition of the body is referred to

as _______.
a. weakness
b. disease
c. illness
d. stress
2. These are living organisms which are dependent on other

organisms for their food.
a. protozoan
b. parasites
c. insects
d. worms

b. fly infestation
c. mite infestation
d. lack of iron
7
4. This is the result of high fever which leads the animal to excessive
perspiration and exhaustion.
a. extreme thirst
b. decreased food consumption
c. depression and weakness
d. respiratory disorders
5. This may include diarrhea and constipation brought by excessive

fiber of the ration and fever.
a. extreme thirst
b. decreased food consumption
c. depression and weakness
d. respiratory disorders
6. The normal body temperature of swine is _______.
a. 36 degrees Celsius
b. 37 degrees Celsius
c. 38 degrees Celsius
d. 39 degrees Celsius
7. The normal pulse rate of swine per minute is _______.
a. 56-86 beats
b. 58-86 beats
c. 66-86 beats
d. 68-86 beats
8. A parasite that lives on or under the skin of an animal is _______.
9. It is an organic or functional condition indicating the presence of

the disease, especially when regarded as an aid in diagnosis.
a. disease
b. parasite
c. symptom
d. anemia
8
10. It is a condition in which the blood is deficient in quantity of red
blood cells in its hemoglobin content.
a. anemia
b. malaria
c. collibacillosis
d. tetanus
Go to the nearest piggery and make an observation on the different

recognizable signs of diseases. Submit your observation report to your
teacher.
RESOURCES
Handouts
Learning guide
PPE (Personal protective equipment)
Animal
REFERENCES

Gatmaitan
Basic Pig Keeping Manual ITCPH
Fattening Hog MATEA-BASED TEXTBOOK
Scientific Farm Animal Production by Ralph Bogart
9
LESSON 2
PREVENTIVE MEASURES ON THE OCCURRENCE OF DISEASES
This lesson deals with the preventive and control measures on the
occurrence of disease.
1. identify cause of diseases and parasite infestations;

2. observe and practice preventive measures, strict hygiene and
3. sanitation;
4. administer treatment of affected animals; and
5. practice procedures on proper deworming.
LET US STUDY
Let Us Define
Antibiotics –a chemical compound generally produced by molds that has

the ability to inhibit growth of certain bacteria.
Antitoxin –antibodies against specific toxin (homologous) neutralize the

toxic effects of microorganisms. Example tetanus antitoxin (ATS)
Bacterin – contains a standardized number of killed bacteria and is

effective against bacterial diseases.
Vaccination –an injection of vaccine, bacteria, antiserum or antitoxin to

PREVENTIVE MEASURES ON THE OCCURRENCE OF DISEASES
1. Sanitation. Practice cleanliness in the swine operations at all

times. Clean the runs, pens, alleys, and other equipment
regularly. Clean and disinfect equipment after each use.
10
2. Isolation of sick animals. Separate sick animals immediately in a
pen especially for them and treat them promptly to prevent the
spread of disease among the herd.
3. Disposal of dead animals. Dead hogs should be burned or buried
deeply to prevent dogs and other animals from digging their
carcass for food.
4. Immunization. Vaccinate animals promptly against diseases that
are prevailing in the locality.
5. Good nutrition. Feed animals properly with the right kind and
amount of feeds. Give soilage and clean water between feedings.
6. Adoption of deworming program. Deworm animals periodically.
Follow the recommended deworming procedure.
7. Quarantining. All newly acquired animals should be quarantined
for at least thirty days before letting them join the other animals
inside the pen.
COMMON DISEASES OF SWINE AND THEIR CONTROL
1. Hog cholera (Tortor suis). This viral disease is the most fatal disease
of swine. Mortality rate of swine afflicted with hog cholera is 95%. The
disease is highly infectious and usually lasts up to five days.
There are several symptoms of hog cholera but the most common
are very high fever, depression, weakness and extreme thirst. On the
first two or three days, the animals suffer from constipation followed by
diarrhea with unpleasant odor. Because of fever, animals raised in
groups tend to huddle together or pile themselves in one corner of the
pen. There is loss of appetite and vomiting. Nasal discharges are also
seen in the nostrils.
Prevention of this disease includes vaccination with hog cholera

vaccine, proper ventilation, strict hygiene and sanitation, and good
nutrition.
The best measure to prevent hog cholera is either burning or

burying the dead animals. Likewise, buildings infected by this disease
must be cleaned and disinfected thoroughly with a strong solution of
creoline. The building should not be occupied for at least one year to
make sure that the virus is no longer present in the hog house. Sick
animals should not be slaughtered to prevent the spread of virus.
Treating the disease can be useless and expensive. Animals

suspected of being infected with hog cholera should be isolated
immediately. Some commercial raisers dig a hole where they kill the
infected animal. The hole is immediately covered with soil. So far, there
is no known effective treatment of this disease.
11
2. Swine flu (Hemophilus suis). This is brought by abrupt changes in
weather condition. The disease is characterized by painful joints, fever,
loss of appetite and nasal discharges. The eyes are also red and watery.
Because of difficulty in breathing, the animal often sits like a dog.
Prevention includes proper housing, strict hygiene and sanitation,

and good feeding. Avoid exposing the animal to extremely cold
temperature followed by extremely low temperature.
Swine flu does not cause much harm to the pig. However, it will
lower the animal’s resistance. To avoid secondary infections,
intramuscular injection of an antibiotic is recommended.
The sick animal should be placed in dry, clean quarters. Provide

plenty of clean water and nutritious feeds. During cold or rainy days,
provide rice straw bedding for the animal.
3. Shipping fever or hemorrhagic septicemia (Pasteurella multocida).

This disease affects animals transported to other places. Occasionally, it
is also present in animals in the piggery.
The symptoms of hemorrhagic septicemia are fever, loss of
appetite, nasal discharges, coughing, and breathing difficulty. There is
also reluctance in the animals to move as a result of depression and
weakness.
To prevent the animals from contacting shipping fever, vaccinate
them with hemorrhagic septicemia vaccine before transporting them. It
is also helpful to provide the animals with bedding when transporting
them.
Animals suffering from the disease should be injected with
antibiotics. For effective treatment, always follow the recommended
dosage.
4. Swine dysentery (Treponema hyodysenteriae). During the onset of the

disease, the animals have diarrhea. Ordinarily, diarrhea may be caused
by too much protein in the diet, too much intake of water, or excessive
eating of green feeds like camote tops and kangkong. The fecal matter
becomes black with a fishy odor after a few days of diarrhea, which
explains the other name of swine dysentery, black scours. Paste manure
is seen around the rectum including the tail. As the disease progresses,
the animals suffer from fever and loss of appetite. The pig also develops
rough hair coat. Depression soon follows and the animal eventually dies
if not properly attended.
To avoid the outbreak of swine dysentery, the caretaker should
observe strict hygiene and sanitation. Antibiotic and sulfa drugs are
effective for the control and treatment of this disease.
5. Erysipelas (Eresypelothrix insidiosa). This disease is also called

diamond skin disease because of the appearance of diamond red spots
12
found all over the body of an infected pig. There is also fever, loss of
appetite, and nasal discharge.
Prevention of erysipelas includes cleanliness and sanitation and
good feeding practices. Antibiotic injection is effective in the control and
treatment of the disease.
6. Piglet scours (Escherichia coli). This disease affects young piglets from
3 to 21 days. Piglet scours is characterized by the appearance of
yellowish to whitish diarrhea scattered over the floor of the farrowing pen.
Like swine dysentery, the symptom of diarrhea is observed in the first few
days of piglet scours. But as the disease progresses, the diarrhea will
have a foul odor. The piglets become listless, refuse to nurse, and would
often lie on the floor. They develop rough hair coat, deep hollows on the
sides of the body, and become very weak. The hind legs can be observed
to be very weak.
To prevent piglets from contacting this disease, the raiser must
practice cleanliness and sanitation inside the farrowing stall. Avoid
overfeeding the mother sow to reduce the production of milk. Inject iron
Dextran to piglets three days after birth. Provide brooders to make the
piglets comfortable. Clean the drinking trough two times a day and
provide them with clean water.
There are many commercial preparations found to be effective in
the control of piglet scours. Sulfa drugs and furazolidone are effective in
the control of the disease. Some local farmers also find it helpful to feed
charcoal to piglets suffering from the disease.
7. Nutritional anemia. There are many causes of anemia but in the case
of piglets, nutritional anemia is the most common. The disease is
characterized by paleness, weakness, rough hair coat, and diarrhea. If
left unchecked, it will cause retardation of growth.
Prevention and control of nutritional anemia includes iron Dextran
injection three days after birth and to be repeated after two weeks, if
necessary. Piglets maybe brought outside the farrowing stall once a day
to allow them to play in the soil and grass.
8. Brucellosis (Brucella abortus). This disease is otherwise known as

contagious abortion. It is characterized by abortion and affects only
pregnant sows. Some of its signs include fever and loss of appetite.
Gilts and sows meant for breeding should undergo blood tests
before breeding. Animals suffering from the disease should be eliminated
as early as possible to minimize the further spread of organism.
9. Tuberculosis (Mycobacterium tuberculosis). The disease is common

among old sows especially in backyard piggery operations. Some of its
symptoms are coughing, loss of appetite and loss of weight. Some
animals suffering from tuberculosis are very thin.
Like in the case of brucellosis, breeding animals should pass the
tuberculin test before breeding is undertaken. It is wiser to eliminate
animals suffering from tuberculosis than to treat them.
13
10. Leptospirosis (Leptospira Pomona). This is very alarming disease
because it affects cattle, swine, sheep, horses and even man. It is caused
by bacteria known as Leptospira. The organism maybe found in the
urinary tract and in the kidneys. The symptoms of the disease are fever,
loss in weight, jaundice, abortion, anemia, and reduce milk flow. Piglets
affected by this disease may die during the first two weeks. Another sign
of the presence of this disease is the occurrence of stillbirths among
farrowing sows. There is intermittent fever in the pregnant sow afflicted
with the disease. Vaccination is the best method of prevention. Animals
should be vaccinated with L. pomona bacterin at weaning time.
11. MMA complex (Mastitis, Metritis, Agalactia). This condition affects

only sows. Mastitis is the inflammation of the udder. Metritis is the
inflammation of the uterus and Agalactia is a complete cessation of milk
production .There is no specific organism known to be the cause of MMA
complex but some kind of bacteria is likely suspect.
Prevention of MMA complex includes cleanliness and sanitation of
the farrowing pen. Incorporate antibiotics in the feeds of pregnant sows
for five days before the expected farrowing. Be sure that the placenta or
afterbirth comes out after farrowing. Individual treatment with antibiotics
is highly effective to cure the MMA complex
12. Swine pneumonia (Mycoplasma hyopneumonia). This is a lung

disease caused by a microbe. The disease is prevalent in piglets. three to
ten weeks of age. The microbe weakens the lungs and renders the animal
susceptible to other respiratory infection.
Piglets suffering from the disease have a dry cough. Temperature
is normal and the animals continue to eat, but weight gain is very low.
To prevent swine pneumonia, avoid overcrowding the piglets.
Keep the baby pigs in a clean, warm, and dry pen. Supplement their
feeds with vitamins and minerals, and avoid abrupt change of feeds.
The disease can be treated with antibiotics. However, antibiotics
will only prevent secondary infections.
INTERNAL AND EXTERNAL PARASITES
The two most common external parasites are lice and mites. Mites
cause itching and scab formation on the skin. Both lice and mites can be
controlled by spraying hogs with an effective insecticide, preferably one
with a residual action that will kill parasites as they hatch from egg
stage. Insecticide usage is subject to government regulations and these
regulations must be closely followed. Fleas, flies, mosquitoes, and ticks
also attack swine. A good control program for lice and mites in which an
insecticide with residual action is used also controls these parasites.
Internal parasites that commonly infest swine include large
roundworms, lungworms, nodular worms, kidney worms. Whip worms,
and trichina worms.
14
The ascaris roundworm is perhaps the most serious internal
parasite. The eggs of ascaris are eaten by hogs and hatch in the small
intestine. The larvae then bore into the gut lining and enter blood vessels
through which they are carried to the liver. The larvae travel by the blood
vessels to the lungs. The larvae develop in the lungs, migrate to the
trachea and are swallowed. The worms locate in the intestines where they
produce many eggs that are passed with the feces. Symptoms include
coughing when the larvae are in the lungs and trachea, failure to gain
weight, lack of appetite, and often a fever. Diagnosis of roundworm
infestation is made by examination of the feces for eggs.
Control of roundworms includes proper sanitation and treatment
with a vermifuge (a chemical that kills worms) Dichlorvos is an effective
vermifuge because it kills many other internal parasites. It also kills both
the larvae and the adult ascaris. It can be administered with the feed.
Lungworms are parasites of the respiratory and circulatory systems
of pigs. Earthworms are the intermediate hosts for lungworms. Adult
lungworms live in the lung; their eggs are ingested by earthworms in
which a series of larval stages occurs. When pigs eat earthworms, the
freed larvae penetrate the intestinal wall and go into the lymphatic
system and later into the blood stream. They are carried by the blood to
the lungs. Symptoms include severe coughing, difficult breathing, and
lack of appetite. Control of lungworms includes the use of clean pastures
(pasture rotation) . Lungworms are not likely to infest pigs that are raised
in confinement without contact with earthworm. The infective larvae of
nodular worms that are swallowed by foraging swine burrow through the
lining of the large intestine of swine to form nodules, thus allowing for
secondary infestation of the gut. Afflicted pigs show signs of depression.
Lose weight, have a reduced appetite, and do not grow well. The only way
to definitely diagnose nodular worms is by autopsy. Eggs from nodular
worms appear in the feces of infested pigs but are difficult to differentiate
from eggs of certain other parasitic worms. Strict sanitation should be
employed if a severe infestation occurs in the herd.
Because the kidney worm has a migratory phases, larvae may be
found in almost any organ. Larvae are usually found in the liver fat
around the kidney, and waters (tubes leading from the kidneys to the
bladders). Larvae migrate by way of the blood stream. The earthworm
serves as an intermediate host for the kidney worm; therefore, pigs raised
in total confinement are not likely to become infested if the facilities are
kept clean and sanitary. If hogs are on pasture, one should attempt to
have feeds and waterers on dry areas. Infested pigs can be treated with
thibenzole.
The eggs of kidney worms are voided through the urine. They are
hatch and are eaten by earthworms, after which pigs eat the earth worms
and become infected. Young pigs affected with kidney worms usually
grow slowly and digest feed inefficiently. Young pigs that have severe
infestations may lose weight rapidly and die. Diagnosis is based on
finding eggs of kidney worms in the urine.
The whipworm of swine may affect both people and monkeys.
Whipworms affect the cecum and colon. Afflicted animals grow slowly,
have a rough hair coat, and digest feed inefficiently. Diagnosis is based
15
on findings eggs of this parasite in the feces. The best control is
prevention by strict sanitation. Infested pigs can be treated with
Dichlorvoe with reasonable success.
Swine trichina worm is found mainly in the pig and causes a
diverse called trichinosis in humans. The trichina larvae embed in the
muscles of pigs. They do not usually cause any symptoms in naturally
infected pigs. When muscle tissue of infected pigs is examined, cysts
containing live larvae are observed. These cysts with live larvae may
remain intact for years in the muscles but usually calcification of the
cysts occurs, which cause the larvae to die.
Humans contract trichina infection by eating uncooked or
improperly cooked pork products. A hog fed of uncooked garbage shows
much higher infestation of trichina than those fed with grain rations or
cooked garbage; therefore, garbage should be thoroughly cooked if it is to
be fed to swine. Educating the public to the necessity of properly cooking
pork products to a temperature of at least 137 * F will prevent the
transmission of trichina from pigs to humans
LET US REMEMBER
The disease germs and worm eggs live through the winter in the
filthy lots and unsanitary houses. The use of disease and parasite free
breeding stock, rotated legume pastures, clean and disinfected houses,
and good balanced rations fortified with vitamins and antibiotics can do
much to reduce losses. However, there’s still a need for vaccination and
medication to prevent diseases and parasites.
Adopting new techniques in disease prevention is essential but
equally important is the religious application of standard practices such
as sanitation, disinfection, isolation of new stock.
notebook.
a. poisonous plants and chemicals

b. improved feeds and feeding
c. well-ventilated houses
d. dirty quarters
a. hog mange
b. tuberculosis
c. shipping fever
d. swine dysentery
16
3. The most dreaded disease of swine
a. leptospirosis
b. tuberculosis
c. hog cholera
d. brucellosis
a. depression
b. loss of appetite
c. very high fever
a. It renders less harm to the pig.

b. It can be treated by an antibiotic.
c. The mortality rate is as high as 65%.
d. It is an infectious transferable disease.
a. abortion
b. stillbirth
c. bloody urine
another.
a. tortor suis
8. Nutritional anemia is caused by

b. fly infestation
c. mite infestation
d. lack of iron
9. The common name of erysipelers
a. diamond skin disease

17
a. swine flu
b. piglet scours
c. swine dysentery
Make a survey on the most common causes of swine diseases and

what are their practices on the preventive and control measures of swine
diseases. Write your output on your activity notebook.
RESOURCES
Handouts
Learning guide
PPE (Personal protective equipment)
Animal
REFERENCES

Gatmaitan
Fattening Hog MATEA-BASED TEXTBOOK
Scientific Farm Animal Production by Ralph Bogart
18
LESSON 3
GENERAL RULES AND PRECAUTIONS IN THE USE OF VACCINES
This lesson deals with the appropriate precautionary measures in

the use of biologics.
1. explain precautionary measures in the use of biologics;

2. identify techniques and sites of injection in administering biologics;
and
3. perform administration of biologics.
LET US STUDY
Let Us Define
Vaccination – an injection of vaccine, bacteria, antiserum or antitoxin to

Disinfection – the application of hygienically agents and processes to

cleaned surfaces with the intention of eliminating micro-organisms.
Veterinarian – a person who has special training and experience in the

use of vaccines.
Dewormers – these are drugs that rid the animals of their worm load.
GENERAL RULES AND PRECAUTIONS IN THE USE OF VACCINES
A. Handling and Storage
Since these biological are made from disease causing

microorganisms, they must be handled carefully and stored properly.
Improper handling and storage may cause them to lose their potency or
make them potentially dangerous agents. Therefore, it is necessary that
19
they must be kept under refrigeration or maintained chilled throughout
shipment, protected from sunlight, and not frozen.
B. Vaccination
1. Relative to general husbandry practices
a. Only a veterinarian and/or a person who has special training

and experience in the use of vaccine should attempt immunization.
b. Adapt a vaccination program with due consideration to breeding,

shipment and marketing and other management practices such as
deworming, dipping or spraying, castration, etc.
c. Do not vaccinate when environmental stresses are present like

inclement weather, before shipment, sudden changes in
management practices, etc.
d. Vaccinate way ahead of the anticipated season for disease

outbreaks.
e. Do not consider vaccination as a substitute for sanitation and

other sound management practices.
2. Relative to procedure
a. Use clean and sterile instrument.

b. Disinfect site of inoculation.
c. Use the correct diluents and its amount in reconstituting the
vaccine.
d. Administer the recommended dose a the right site
e. Avoid contamination with other chemicals, disinfectants or other
biologics.
f. Discard by burning emptied bottles or vials
g. Avoid using left-over vaccines
3. Realtive to the animal
a. Do not vaccinate sick, weak and unhealthy animals

b. Do not vaccinate animals under considerable stress
(environmental or physiological) like pregnancy, parasitism,
starvation, fatigue, etc.
c. Do not vaccinate very young animals who are still antigenitically
unresponsive to the vaccine.
d. Observe closely vaccinated animals for untoward local or general
reactions. Consult immediately your veterinarian in case such
reactions occur.
e. Vaccinated animals must be properly identified. Keep records of
individual/herd vaccination for future references.
20
4. Anthelmintics or dewormers
These are drugs that rid the animals of their worm lolad. The
economically significant worms of swine are mostly in the digestive tract
where several species may stay in various locations (stomach, small
intestines, caecum, and colon).Lungworms and kidney worms are special
types of worms that lodge in areas that suggest their names. Intensive
raising of pigs tend to enhance parasitism since closer contact between
animals coupled with rapid waste accumulation and breakdowns in
sanitation favor their intertransmission. Deworming pigs with effective
anthelmintics therefore must be a routinary practice that should be
programmed with other management practices.
Dewormers in pigs are given orally as:
1. capsules or tablets,
2. soluble powders mixed with the drinking water, or
3. powders or crystalline compounds mixed with the feeds.
Of these, 2 and 3 are the more practical ways since less labor is
required. Moreover, dosages are more accurate for it requires individual
handling of pigs to be dosed. Herd treatments require a closer study of
the dosage to be given to the animals. To get a more efficient deworming
of the pigs with the use of some drugs (piperazine compounds) it is wise
to fast the animal (if drug is feed-mixed) or withhold water (if dissolved in
the drinking water) for at least 10-12 hours. Such procedure allows
intake of the full dose of the drug manufacturer must be strictly followed
to attain better results.
Some examples of dewormers commonly used in pigs are:
1. Piperazine compounds. These are highly effective for Ascaris suum

(large intestine roundworm) and Oesophagostomum spp.(nodular worm)
but has a little or no effect on other worm species. Dosing is through the
drinking water or feeds depending on the palatability of the given
compound. Some examples of commercially available piperazine salts are:
Piperax (Squib), Worm x (Pfizer), Verban (Cyanamide), Ridol (Univet),
Wazine(Sasbury),Uvilon(Bayer) AND Piperate powder(Fort Dodge).
2. Hygromycin B. This is preparation which possesses antibiotic-

dewormer properties. It is given for a prolonged period as a feed additive.
Greater economic gains are attained when used in weaning or growing
pigs.
3. Dichlorvos (Atgard:Shell). This has arrange of action against many

internal parasites in the digestive tract. It is an organic phosphate and its
use in week or severely debilitated animals is contraindicated. It must be
added immediately to the feed prior to administration as prolonged
exposure and/storage of unused portions affects its efficiency.
21
4. Thibendazole (Thibenzole: MSD). This is a multispecies dewormer and
its use in pigs may either be as prolonged regiment (0.05 percent with
feeds) for 5-8 weeks or given at once at a dose range of 2-3 gm per 100
lbs bodyweight.
5. Tetramisol (Tetrasol: Interchem). This is another broad spectrum

dewormer which may be given mixed in the drinking water, with the feed,
or as a drench. The usual dose given is 1 gm per 10 kg bodyweight.
6. Parbendazole (Verminum: Squibb). This is another new broad

spectrum feed grade dewormer conveniently given with the feeds. Usual
dose range is 2 gm per 10 kg bodyweight.
These are examples of the newer series of dewormers which replaced

the traditional and old ones like phenothiazine, oil of chenopodium,,
santonin, sodium fluoride and carbon bisulfide.
notebook.
1. Any deviation from the normal condition of the body is referred to as
a. weakness
b. disease
c. illness
d. stress
e. poisonous plants and chemicals

f. improved feeds and feeding
g. well-ventilated houses
h. dirty quarters
e. hog mange
f. tuberculosis
g. shipping fever
h. swine dysentery
22
4. These are living organisms which are dependent on other organisms
for their food.
a. protozoan
b. parasites
c. insects
d. worms
5. The most dreaded disease of swine is known as _______.
e. leptospirosis
f. tuberculosis
g. hog cholera
h. brucellosis
e. depression
f. loss of appetite
g. very high fever
h. sitting like a dog
e. It renders less harm to the pig.

f. It can be treated by an antibiotic.
g. The mortality rate is as high as 65%.
h. It is an infectious transferable disease.
e. abortion
f. stillbirth
g. bloody urine
h. sitting like a dog
another.
e. tortor suis
f. bacterium dysentery
g. pasteurella multocida
h. eryseprothrix insidiosa
10.The inflammation of the uterus is called _______.
a. mastitis
b. metritis
c. hepatitis
23
d. leptospirosis
11. Which of the following is not a preventive measure of hog mange?
a. vaccination
b. provision of well-finished walls
c. avoid mixing pigs and chickens together
d. clean and remove breeding place of mosquito
12. Which of the following is the best indication of piglet scours?
a. diarrhea
b. rough hair coat
c. refusal to suck milk
d. often lying on the floor

b. fly infestation
c. mite infestation
d. lack of iron
14. The common name of erysipelers is _______.
a . diamond skin disease

a. swine flu
b. piglet scours
c. swine dysentery
16. This disease is characterized by dry cough and is prevalent among

pigs three to ten weeks of age.
a. hemorrhagic septicemia
b. ascaris infection
c. swine pneumonia
d. tuberculosis
17. A parasite that live on or under the skin of an animal.
24
18. A chemical compound generally produced by molds that has the

ability to inhibit growth of certain bacteria.
a. anthelmintic
b. antibiotics
c. antacid
d. antioxidants
19. A chemical substance which has the ability to calm or pacify an

animal when infected into the blood stream.
a. antiserum
b. antacid
c. bacterin
d. tranquilizer
20. An infection of vaccine, bacterin, antiserum or antitoxin to produce

immunity or tolerance to disease.
a. sanitation
b. deworming
c. isolation
d. vaccination
RESOURCES
Hand-outs
Learning guide
Dewormer
Insect repelant
CD’s/DVD’s
Vaccines
Forcepts/ Syringe/ Needle
Personal Protective Equipment (PPE)
REFERENCES

Gatmaitan
Fattening Hog MATEA – BASED TEXTBOOK
Scientific Farm Animal Production Ralph Bogart
25
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
THIRD YEAR
Module No. 7 Module Title: RECORD KEEPING AND MARKETING

MODULE 7
MODULE TITLE : RECORD KEEPING AND MARKETING
HOGS
WHAT IS THE MODULE ABOUT?
This module covers the knowledge, skills and attitudes

required to become efficient in keeping records and marketing hogs.
Upon completing this module, you should be able to:
1. accomplish and analyze essential records in swine management;

2. explain guidelines in marketing hogs;
3. identify the different market outlets for hogs; and
4. determine methods of marketing.
Let us find out how much you already know about keeping
records and marketing hogs. Select the letter of your correct
answer and write it in your activity notebook
1. It is a record that shows the total number of animals at the

beginning of the month or year up to the end of the month
or a year.
a. expense record
b. inventory record
c. mortality record
d. feed consumption record
2. A record which represents the number of animals that died

and identifies the cause of their deaths.
a. expense record
b. mortality record
c. inventory record
1
3. It is a record that identifies the kind and total amount of
feeds consumed by the animals for one month.
a. inventory record
b. feed consumption record
c. expense record
d. mortality record
4. Which of the following statements should not be followed

when transporting animals?
a. Group hogs according to size.

b. Do not excite or exhaust hogs.
c. Do not underload or overload the truck.
d. Provide full feeding before and when transporting.
5. The marketable weight of hogs ranges from _______.
a. 60-65kgs.
b. 70-75kgs.
c. 80-85kgs.
d. 85-90kgs.
6. Its role in the farm operation is to provide accurate data on

the assets and liabilities of the project.
a. record keeping
b. marketing
c. data gathering
d. canvassing
7. It pertains to the final weight of a pig for slaughtering or

marketing.
a. live weight
b. market weight
c. dressed weight
d. starting weight
8. It is the circumference of the body at the chest behind the

point of the elbow.
a. heart girth
b. body length
c. body measurement
d. live weight
2
9. It is measured along the arch of the back from the point
midway between the ears to the base of the tail.
a. live weight
b. heart girth
c. body length
d. body measurement
10. Which of the following statement is not an advantage of

record keeping?
a. It serves as future reference for improving the business.

b. It tells whether the project is gaining or losing.
c. It helps identify animals to be culled and retained.
d. It indicates the possibility or inability of an intended project.
3
LESSON 1
RECORD KEEPING
This lesson deals with the different records essential for swine
management.

1. identify different forms of records in swine raising;
2. gather and records accurate data;
3. accomplish different forms of records in swine raising; and
4. update and analyze records.
LET US STUDY:
Let Us Define:
Records – history of past events that provide a very suitable

foundation for planning for the future when used properly.
Registered – designating purebred animals whose pedigrees are

recorded in the breed registry.
Pedigree – the record of the ancestry of an animal.
Litter record –the performance data of the sow as well as some

pertinent information about her offspring such as birth weight,
weaning weight and weights at different ages.
Mortality report – a report on the cause of death and action taken

together with the numbers and class of animals that have died
within a certain period of time.
4
Keeping accurate and up-to-date record is very important in
swine raising operations. It serves as future reference for improving the
business. It also helps you identify animals to be culled and
animals to be retained. It also tells whether the project is gaining or
losing.
Prices of feeds and hogs are unstable. The demand for pork also
penetrates. Determining the best time of the year to produce more
hogs can be accurately done through experience and this can be
easily be predicted by keeping records.
Essential Records in Swine Records
1. Livestock Inventory Record. This record contains the list of the

number of animals per month. It indicates whether there is increase
or decrease in the animal population.
2. Feed Consumption Record. This record contains the kind and

total amount of feeds consumed by the animals for one month.
3. Sow and Litter Performance Record. This record shows the

performance of the sow and its litter from birth to weaning time.
4. Sow Breeding Performance Record. The performance of the sow

from breeding to furrowing can be seen in this record.
5. Boar Performance Record. The breeding performance record of

the boar can be identified in this record.
6. Summary of Mortality Report. This is a record that presents the

death rate of animals and the causes of their deaths.
7. Expense Record. All expenses in the swine raising project are

entered in this record for accounting purposes.
5
The following are samples of the different records essential in
swine raising project:
Livestock Inventory
at_________________________for_____________________20___
(Name of Farm)
(Month) (Year)
%
Number of Heads Change of Increase
Last This
Class of Animal month month Population (Decrease)
Beginning inventory
Breeding animals:
Bred sows and
gilts
Lactating sows
Dry sows
Culled sows
Sub-total
Replacement gilts
Open gilts
Young gilts
Boar
Junior boars
Senior boars
Growing or
finishing pigs:
Suckling pigs
Weanlings
Growers
Finishers
Ending inventory
Increases:
Pigs furrowed
Purchased
Decreases:
Sold
Mortality
6
Feed Consumption Record
Month____________________20_____________
Date Kind of Feed Used Quantity Value Remarks

1 Brood sow Mash 20 kg P100.00 For lactating sows
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
Total
7
Sow and Litter Performance Record
Sow No.___________
Date Farrowed____________________________ Litter

Size_______________________
Date Weaned_____________________________ Litter

Size_______________________
Birth Weaning Pig Transferred Remarks

Herd To
No. Sex Weight Weight From Sow Sow
10
11
12
13
14
15
16
17
18
Remarks: Indicate number of stillborn pigs
____________________Mummified fetuses ______________________________Stillborn pigs
Sow Breeding Performance Record
8
Sow No.__________________________ Sire
No.________________________
Birth date _________________________ Dam

No._______________________
Boar Litter Date Litter Size Transferred
Used Order Breed Farrowed Weaned Born Weaned AWW To From Remarks
Alive SB M Total
SB - Stillbirth
M - Mortality
AWW - Average Weaning Weight
Boar Performance Record
9
Boar No.______________ Breed__________________ Birth
date__________________
Sire No.____________________ Dam No._______________
Sow No. Date Litter Size of Birth
Bred Bred Farrowed Total SB M Remarks
10
Summary of Mortality Report
For the month of ___________________
Mortality %Mortality
Daily Suck
Date Inv. lings Weanlings Growers Finishers Breeders OTHER Daily ACC Daily ACC Remarks
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
11
Expenses Record
20_______
Date Expense Item Quantity Value Source Remarks

Jan.10 Growing mash 10 sacks P2 500 FGS Agricultural Tuguegarao
Supplies Store Cagayan
LET US REMEMBER
One of the key factors for an intelligent management of a swine

farm is keeping of simple but dependable records of pertinent data.
12
Select the best answer of your choice and write it in your activity
notebook.
1 .It is a record that shows the total number of animals at the beginning
of the month or year up to the end of the month or a year.
a. expense record
b. mortality record
c. inventory record
2. A record which contains the death rate of animals and identifies the
causes of their deaths.
a. expense record
b. mortality record
c. inventory record
3. It is that record that identifies the kind and total amount of feeds
consumed by the animals for one month.
a. expense record
b. mortality record
c. inventory record
4. It pertains to the history of past events but they provide suitable

foundation for planning.
a. records
b. information
c. news
d. advertisement
5. This record allows the performance of the sow and its letter from
birth to weaning time.
a. livestock inventory record
b. sow and litter performance record
c. boar performance record
d. expense record
13
6. This record shows all of the expenses incurred in swine raisng project
subject for accounting purposes.
a. livestock inventory record

d. expense record
7. The performance of the sow from breeding to furrowing can be seen in

this record.
a. sow breeding performance record

8. The breeding performance record of the boar can be identified in this

record.
a. sow breeding performance record

9. It pertains to the record of the ancestry of an animal.
a. liter record
b. pedigree
c. registered
10. Its role in the farm operation is to provide accurate data on the assets
and liabilities of the project.
a. record keeping
b. marketing
c. data gathering
d. canvassing
RESOURCES
Records farms
Hand-out/modules
14
REFERENCES
Swine Farming Manual by Melanio G. Supnet and Oscar Gatmaitan

Fattening hog MATEA-BASED TEXTBOOK
15
LESSON 2
MARKETING HOGS
This lesson deals with guidelines to follow in marketing hog.
WHAT WILL YOU LEARN
At the end of then lesson ,you should be able to:
1. discussed guidelines to follow in marketing hogs; and

2. explain the procedure in estimating live weight pig.
LET US STUDY
Let Us Define
Marketing –the process of selling the product from the point of

production to the point of consumption.
Hearth girth – the circumference of the body at the chest behind the
point of the elbow.
Marketable weight –the weight of an animal in kilograms ready for

marketing purpose which ranges from 85 to 90 kilograms.
MARKETING HOGS
Marketing is the last job done on growing-finishing pigs. Hogs are

marketed when they reached at least 80 kg.
Marketable hogs may be sold to middlemen who usually act

as buying or selling agents, direct to meat processors without the
intervention of a middleman, or in auction markets where animals
are sold to the buyers who offers the highest acceptable price per
kilo live weight or per head.
When a large number of hogs are to be marketed, the

producer must observe proper shipment and transport handling to
minimize losses due to shrinkage, bruises, injuries and possible
deaths.
16
Guidelines in Marketing Hogs
1. Produce good quality market hogs by practicing approved

swine management techniques.
2. Sell fattening pigs as soon as they weigh 85 to 90 kg.
3. Castrate culled boars and provide thirty days allowance for
the wound to heal before selling them.
4. Culled sows should be allowed to recover from pregnancy or
nursing before marketing them.
5. Follow the proper procedure in transporting hogs to avoid
death or loss of weight while they are being transported.
Below are some guidelines to follow when transporting hogs:
 Group hogs according to size. Always separate large hogs
from small ones by means of partitions.
 Provide facilities for easy and proper loading and
unloading of animals into the truck.
 Place sand or sawdust mixed with rice straw on the
floor of the truck to ensure better footing of the
animals and thus avoid their slipping and falling while
they are in transit. During warm weather, wet the
beddings before loading the pigs to keep them cool and
comfortable. Provide covers or roofing for the truck to
protect the hogs against the heat of the sun.
 Avoid overfeeding hogs before transport. This causes
suffocation.
 Advise the driver to slow down at sharp curves and to
avoid sudden stops that may cause swinging or piling
up of pigs on either side or ends of the vehicle.
 Remove protruding nails and other objects which may
harm the pigs on the floor and sides of the truck and
loading chute.
 Do not under load or overload the truck to avoid
throwing the hogs to one end. This will cause injury to
them.
 Use canvass or rubber from discarded interiors of car
tires during loading or unloading. Do not kick the hogs
or use canes and sticks to drive them up and down
the truck.
 Do not excite or exhaust hogs because it will cause
body temperature to rise above normal. Doing this will
lessen the collection of blood when pigs are slaughtered
and make the meat reddish.
6. Avoid over dealing with middlemen.
7. Sell animals based on weight and never on a per head
basis.
17
Table for estimating live weight pig
Body Length Heart Girth

70 80 90 100 110 120 130 140 150 160
80 36 40 48 60 75 94 116 141 170
90 42 47 55 67 82 101 123 148 177
100 50 55 63 75 90 108 130 156 184
110 59 64 72 84 99 117 139 165 193
120 69 74 82 94 109 120 150 175 203
130 80 85 94 105 120 139 161 186 215
140 93 98 106 118 133 151 173 199 227
150 107 111 120 132 147 165 187 212 241
160 121 126 135 146 161 180 202 227 256
170 137 142 151 162 177 196 218 243 272
Example: If the heart girth of the pig is 110cm and the body
length is 120cm, the approximate weight is 94kg.
Estimating the Body Measurement
A scale is always necessary in measuring the live weight

of pigs. The buyer and sellers simply determine the selling price by
looking at the animal. In this case, the swine grower turns out to be
loser. There are two things to use in measuring the animal. The
approximate live weight is made up by the heart girth and body length of
the animal.
Hearth girth is the circumference of the body at the chest
behind the point of the elbow. Body length is measured along the arch of
the back from the point midway between the ears to the base of the tail.
In taking the measurement, the animal should be in normal position.
Let us assume that your pig has a heart girth of 110cm.
and body length of 120 cm. Following the line of 120 body length until it
intersects with the heart girth column 110cm, we arrive at 94kgs
estimated weight. The measurement may be rounded off to 90 and 96
and drive at fairly rough estimate. A closer live weight estimate may be
obtained by interpolation. Using the heart girth of 110cm let me assume
that the body length is 125cm. This is 5/10 of the interval between 120-
130. The difference of the estimate weight 106-95 is 11. The estimate
live weight will be 95 (5/10 x 12) equals 101kgs.
Note: Be sure that the animal is standing normally.
8. Program the production and marketing of hogs to ensure

adequate supply of pork in the market.
9. Organize a cooperative market system.
18
Methods of Marketing
A very common problem among hog raisers is when

and how to market finished pigs. The choice of outlets often varies
with different localities. Also, between slaughter and feeder animals, the
methods of marketing are different. These in turn differ from marketing
of pure bred.
A hog raiser may choose between disposing his pigs

through direct marketing or terminal marketing. Of the two methods,
direct marketing is increasing while terminal marketing is decreasing in
terms of profit. A third method is that of specification and grade buying.
This type sets the price to be paid per hundred pounds, live or dressed.
Certain specifications in grade and weight have to be met through.
A good market outlet is that which promises the best net

return from the sale. It is more important to consider effective selling
and net return than simply selling in cash basis.
Seasonal Changes in Marketing
Prices generally change (from month to month) during the

year. A seasonal price index shows these changes on prices over a
number of years. It does not perfectly indicate the prices to expect at a
particular time. A price index must fit the supply and demand conditions
in the community. Progressive swine growers use seasonal changes to
guide themselves in marking management decisions. They also use these
changes in planning their buying and selling operations.
Seasons affect the prices of hogs. Generally, marketing

prices are high when marketing is light. On the other hand, prices are
low when marketing is heavy. Variations in seasons of high and low
market prices occur with different classes of animals. Normal seasons of
high and low market prices are determined by the following factors:
 feed supplies
 weather conditions
 business conditions
 general price level
It is thus advisable to make a careful study of normal prices. This

study helps in deciding when to buy and sell hogs for market profit.
Determine the following factors before marketing your pigs.
 prevailing price level of commodities in general

 current supply of hogs, including hog products and prospective
supply in the immediate future
19
 ability and willingness of consumers to purchase pork and pork
products;
 weight, grade and quality of hog offered for sale
 conditions peculiar to the particular market.
When to Sell Your Pigs and When to Buy
The day-to-day changes in price of hogs cannot be predicted.

Swine growers also desire to market their product at the height of its
market appeal. This time is likely to yield the best return. The month of
December or of holidays and fiestas offer the best prospects in marketing.
As a hog raiser you can hit the price peak either through force or
delayed feeding. These techniques may bring pigs to desired market
weight during the high price period.
One type of hog buyers are the “viajeros” or traders. The first and
highest groups are those who depend on availability of pigs from
producers.
The middlemen usually have a crew to scout for available pigs. If
a good number are available in the locality, the animals are transported
to central market or to the big markets. The “viajeros” own big capital
and enterprises. They program the disposal of their own animals and
market them directly to the wholesalers. Small or individual producers
depend sometimes on “viajeros” because they command high prices.
Operation of these producers is disorganized. They lack resources to
market their animals direct to the wholesalers.
The middlemen or “viajeros” are smart buyers and know their
trade very well. They can estimate the real value of an animal by ocular
inspection. Producers on the other hand, need a scale to do this. The
middlemen are in more advantageous position both in buying and selling
live animal on per head basis.
LET US REMEMBER
Marketing is an important tool in developing the livestock

production should include a formulation of an active – oriented
marketing program to successfully tackle the problems of the industry.
20
Select the letter of your correct answer and write it in your

activity notebook.
1. A record that shows the total number of animals at the beginning

of the month or year up to the end of the month or a year.
a. expense record
b. inventory record
c. mortality record
d feed consumption record
2. A record which represents the number of animals that died

and identifies the cause of their deaths.
a. expense record
b. mortality record
c. inventory record
3.It is a record that identifies the kind and total amount of

feeds consumed by the animals for one month.
a. inventory record
b. feed consumption record
c. expense record
d. mortality record
4. Which of the following statements should not be followed

when transporting animals?
a. Group hogs according to size.

b. Do not excite or exhaust hogs.
c. Do not underload or overload the truck.
d. Provide full feeding before and when transporting.
5. The marketable weight of hogs ranges from _______.
a. 60-65kgs.
b. 70-75kgs.
c. 80-85kgs.
d. 85-90kgs.
6. It provide accurate data on the assets and iabilities of the project.
a. record keeping
b. marketing
c. data gathering
d. canvassing
21
7. It pertains to the final weight of a pig for slaughtering or
marketing.
a. live weight
b. market weight
c. dressed weight
d. starting weight
8. It is the circumference of the body at the chest behind the

point of the elbow.
a. heart girth
b. body length
c. body measurement
d. live weight
9. It is measured along the arch of the back from the point

midway between the ears to the base of the tail.
a. live weight
b. heart girth
c. body length
d. body measurement
10. Which of the following statement is not an advantage of

record keeping?
a. It serves as future reference for improving the business.

b. It tells whether the project is gaining or losing.
c. It helps identify animals to be culled and retained.
d. It indicates the possibility or inability of an intended projec
RESOURCES
Canvass sheet
Price list
Hand-outs/modules
Record forms
Weighing scale
REFERENCES
Swine Farming Manual by Melanio G. Supnet and Oscar Gatmaitan

Fattening hog MATEA-BASED TEXTBOOK
22

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Republic of the Philippines

Module No. 1 Module Title: HOUSING THE PIG

QUALIFICATION TITLE : ANIMAL PRODUCTION NC II

WHAT IS THIS MODULE ABOUT?

This module covers the knowledge, skills, and attitudes required in

WHAT WILL YOU LEARN?

After completing this module, you should be able to:

WHAT DO YOU ALREADY KNOW?

1. The best topography of the site for a hog house is

2. Hog house must be constructed

4. What is the most important factor in choosing a project location?

5. Which of the following statements is the least advantage of electricity?

a. warm newly-born pig

6. Which is the least factor in choosing the location of the project?

a. accessibility to the market

7. Good roads are important mainly to

a. reach the area easily

9. The most practical way of preventing diseases and parasites is through

a. Level land is preferred.

11. The water requirement of pigs per kilogram of dry feed is

a. 2.0 to 2.5 pounds

13. Which of the following equipment is used when breeding a gilt to a

14. What is the recommended length of a permanent farrowing crate in

15. The bottom of a cemented feeding trough should be

HOUSING THE PIG

WHAT IS THIS LESSON ABOUT?

WHAT WILL YOU LEARN?

At the end of the lesson you should be able to:

Hog house should be constructed in an ideal site to guarantee good

Some of the factors to consider in selecting a site for a swine

1. Topography. This refers to the physical features of the surface,

3. Access to roads. Good roads are success indicators in a swine

4. Access to electric power. Artificial light is essential during

5. Access to water. Locate the project where there is sufficient

6. Drainage. Surface and subsurface drainage is necessary for all

7. Environmental concerns. Whenever possible, locate your

8. Zoning regulations. Check out local zoning laws and

9. Peace and order situation. This factor should be considered

Hog house should be constructed in an ideal site to guarantee good

HOW MUCH HAVE YOU LEARNED?

I. Write True if the statement is correct and False if the statement is

1. An ideal site guarantees good hog performance.

LET US APPLY WHAT YOU HAVE LEARNED

Factors to consider Rank

Basic Pig Keeping Manual – ITCPH

CONSTRUCTING THE HOG HOUSE

WHAT IS THIS LESSON ABOUT?

This lesson deals with the standard space requirements for

WHAT WILL YOU LEARN?

At the end of the lesson you should be able to:

Housing – provision of accommodation

Before constructing a hog house, careful consideration must be

Age and size of Pen Height of Height With of Self Feed

Gilts 1.5 2-2.5 100 100 7 0.5

4 2-2.5 100 100 3 0.5

Typical backyard hog house

1. Lay out the foundation to its desired dimension. Following the

Careful planning is essential in constructing hog house because

Write True if the statement is correct and False if is wrong. Write

LET US APPLY WHAT YOU HAVE LEARNED