Guide to Proper Feeding of Hog/Swine Part

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Posted in Agri By entrepinoys On December 12, 2012

Cost of feed represents the highest cost in pig production. About 70 to 80 percent of
the total cost of production is spent on feeds if pure commercial feeds are used. Commercial feeds are used to
produce good quality fatteners at the shortest possible time. Thus, close attention on proper feeding should be
observed, particularly on the amount, type of feed given and the methods used to attain maximum growth and
high feed efficiency. However, proper feeding should be coupled with proper health care and management
along with good environment to achieve the target of producing quality finishers.

Type of Feed
There are three types of feed available in the market. Each type differ in the proportion of nutrients in the feed.
The change in nutrient proportion is important to address the needs of the pig at different stages of growth. 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.

1. Starter Feed – A starter feed is given to 10 to 20 kgs weaners until the pigs are about three months old
and weigh 30 to 35 kgs. A starter feed contains 18 percent crude protein (CP) and 3,250 kilocalories
(Kca/j) of digestible energy (DE).
2. Grower Feed – Next to starter feed is the grower feed. This is given until the pigs reach a weight of 60
kgs. Grower ration contains 16 percent CP and 3,200 Kcal DE.
3. Finisher Feed – At 60 kgs, the pigs’ ration is shifted to finisher feed. It is given to finish pig up to 80 to
90 kgs ready for the market. The ration contains 14 percent CP with 3,200 Kcal DE.
Feeding Methods
The growth performance of the pigs is not only affected by the quantity and quality of feed given but also by
the methods of feeding. The three basic feeding methods for finishers are restricted feeding, ad libitum, and
combination of ad libitum and restricted. The level of feeding can vary from restricted feeding (about 80%
satisfaction) to ad libutum level (100% satisfaction).

A. Restricted Feeding
In restricted feeding, the amount of feed given is controlled or limited to a certain amount just to satisfy the
appetite of the pig.

Advantages:

o better feed conversion ratio (FCR) (lower feed cost and better performance)
o good carcass quality
o better health control
o less digestive problems
Disadvantages:

o lower Average Daily Gain

o unequal growth especially if feed trough is not long enough to accommodate all pigs
o more laborious
o less chance of coping up with higher market price

Restricted feeding is done through the use of a long

feeding trough where all pigs eat at the same time. However, the length of the trough should be long enough to
accommodate each fattener during feeding time.
A good criterion for restricted feeding is that the trough should be empty after 15 or 20 minutes if given as a
slop. For dry mash or pelletized feeds, it is normally consumed in 20 to 30 minutes.

The level of feeding is based on the growth rate of the pigs (refer to table on right).

B. Ad Libitum Feeding

Ad libitum feeding is feeding without restrictions and feed is mode available anytime. This feeding method
should be practiced if pigs finished have high growth potentials and they are in good health.

Dry feed should always be used for this feeding method. Fresh feed improves the feed intake and feed
efficiency, thus self-feeders should be emptied and cleaned at least once a week to prevent microbial spoilage.
Pigs find infested feed unpalatable thus, wastage of feed is high. Continuous supply of fresh and clean water is
important in ad libitum feeding because water intake increases when this method is practiced.

Advantages:

o higher ADG is achieved

o less feed competition
o less laborious
Disadvantages:

o thicker backfat
o higher feed conversion ration (higher feed cost)
o more digestive problems in younger pigs
o less control on health problems
C. Combination of Ad Libitum and Restricted Feeding

Pigs are fed ad libitum until they reach the weight of 50 kgs and fed restricted until they are marketed. With
this feeding method, the growth potential of the animal can be maximized during its first 50 kgs of growth.
Restriction is practiced to reduce backfat thickness with a corresponding increase in lean cut yield.

Advantages:

o higher ADG with good carcass qualify

o lower feed cost
o better use of good feed (better FCR)
Disadvantages:

o higher possibility of digestive problems if shifting is not properly done

o less control of health problems and feed intake at the start
Backyard Hog Raising Tips
Posted in Agri By entrepinoys On June 11, 2013

In almost every rural household in the Philippines, hog raising is a very popular
enterprise such that there is a proliferation of backyard producers, which dominates the swine industry.

Other than providing a secondary source of income for small families, hog raising is a fast growing home
based business in the Philippines which has the potential for high profits in a relatively short period of time.
Selection Criteria for Hogs

When selecting breeder sows on the basis of physical appearance, consider the following:

o The gilt should have well-developed udder with a minimum of six pairs of properly spaced function teats.
A sow with poor udder development is likely to have poor milking capacity.
o Choose those which do not have inverted teats for such teats are inherited and do not secrete milk.
o A long body is more desirable in sows because it provides more space for udder development.
o The body should have uniform width from front to rear.
o Good development of the ham, loin and shoulder is required of a breeding animal.
o Must have sound and well-placed feet and legs. Animals with medium short feet and short upright
pasterns are preferable.
o Make it a point to select the biggest animals within a litter.
o Female breeders should come from a litter of eight or more good-sized piglets with high survivability.
o Do not keep gilts that come from sows in which agalactia (failure to secrete milk) have been observed.
o Select vigorous and hardy pigs from a healthy litter in a herd raised under good swine sanitation. Do not
keep gilts or boars or breed from litters that have physical abnormalities. These may be inherited.
Most of the factors discussed in connection with a selection of gilt or sow also apply in the selection of a boar.
However, the following pointers should also be considered:

o Masculinity, both in appearance and action, should predominate in the make-up of any boar.
o The primary sex organs should be clearly visible and be well developed. Select only those boars whose
testicles are of equal size.
However, it is best to select a boar that has been proven and tested to overcome the defects of the herd. Minor
defects in the boar may be ignored provided that they are not present among the sows.
Generally, boars should be four to six months old at the time of selection.

Housing
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 problems 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 in.

Permanent hog houses should have 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.

Facilities and Equipment

Provide the pig house with the proper equipment such as feeders and drinking troughs. Feeders and water
troughs are best made of concrete although other materials may be used. Some people use discarded
automobile or truck tires cut in halves.

In bigger operations, farrowing stalls are important to reduce piglet mortality due to crushing of piglets.

Heat lamps or electric brooders are needed for survival of newborn pigs. In places where the use of heat lamps
is not possible, a box lined with old sacks or thickly bedded straw, rice hull or saw dust can keep the pigs
warm and comfortable.

Marketing
Marketing is the last job done on growing-finishing pigs. Choosing a market is one of the important decisions
a hog producer must make before sale of slaughter hogs. The market selected may affect income and
profitability.

Prices vary among markets. Marketing costs, such as selling charges, transportation, also vary. Shrinkage or
the difference between the original weight of livestock and that after it has been prepared for market, will also
affect the price. Consequently, hog producers need to be aware of alternative markets and to choose the one
which yields the greatest net return.

Hogs are marketed when they reach at least 80 kg, which would usually take around five to six months to
achieve. 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 offer the highest acceptable price per kilo liveweight or per head.

When a large number of hogs will be marketed, the producer must observe proper shipment and transport
handling to minimize losses due to shrinkage, bruises, injuries and possible deaths. Here are some tips:

o When transporting hogs, separate the large animals from small pigs by a partition.
o Provide loading facilities for easier and proper loading of pigs.
o If necessary provide beddings of sand or saw dust. When the weather is hot, wet down the beddings
before loading to keep the pigs cool and comfortable.
o Do not overload or under-load the truck.
o Do not excite or over-heat hogs. Give the hogs enough rest and leave them undisturbed until they are
butchered.
o Do not overfeed hogs before transport to avoid suffocation or vomiting.
Risks and Rewards
Swine production has many advantages:

1. Swine convert feed to meat more efficiently than cattle or chicken do

2. Swine are prolific, commonly producing two litters per year and from six to twelve pigs per litter.
3. Swine excel in yield of useable carcass compared to other animals that produce red meat. Dressing yield
is from 65 to 80 percent for swine.
4. Hogs can convert some wastes and by-products into meat. Examples are garden waste and some types of
garbage. (Garbage such as food and garden scraps should be cooked before being fed to hogs to help
prevent the spread of disease.)
5. Very little labor is required.
6. It is possible to get by with a small investment for buildings and equipment.
7. Returns come quickly. A gilt (young female swine) may be bred at eight months, and the pigs are ready
for slaughter six months after farrowing.
8. Hogs are an excellent source of home-processed meats. This is due to their ease of dressing and to the
superior curing and keeping qualities of pork.
But then there are also drawbacks:

1. A hog’s diet must rely more heavily on concentrates, which are expensive, than on roughage, which is
cheaper.
2. Production requires fairly careful management to achieve good results.
3. Swine are very susceptible to numerous diseases and parasites.
 BMEG Premium Feeding Guide (Commercial Feeds)
« on: July 28, 2011, 06:46:08 AM »

Age Bigat Tagal ng Pagpapakain Pakain bawat Araw

Booster 5-20 2-5kg 15 days 0.10kg
Pre starter 21-35 6-8kg 15 days 0.25kg
36-50 9-12kg 15 days 0.50kg
Starter 51-80 13-25kg 30 days 1.00kg
Grower 81-120 26-60 40 days 2.00kg
Finisher 121-145 61-80 25 days 2.20kg

PILMICO FEEDING GUIDE for FATTENING:

Elite hog sprinter –Mini pellet
10-35 days old or 7 days post-wean (0.06-0.08kg /hd)
Elite hog pre-startex 1–Mini pellet
36-42 days old or 7 days feeding (.36 kg/day)
Elite hog pre-startex 2 –Mini pellet
43 to 55 days old or 13 days feeding (0.62 kg/day)
Elite hog startex –Mini pellet
56-76 days old or 21 days feeding (0.85 kg/day)
Elite hog growex – pellet
77 to 101 days old or 25 days feeding (1.44 kg/day)
Elite hog growex 2 – pellet
102-129 days old; 28 days feeding. Ration from 40 to 60 kilo body weight. Pig will consume about
2.0 kilos of feed per day.
Elite hog finex – pellet
130 days old to market
source:pilmico brochure