Lesson Structure:    Pigs BAG209

There are 9 lessons in this course:

1  Introduction

• Background to pig raising
• Pig Farming
• Pig Husbandry terms
• Hybrids in pig farming
• Pig breeds
• Pig Production systems
• Building systems
• Environmental controls
• Building materials
• Floors
• Pig pens
• Waterers and feeders
• Fencing
• Waste water treatment using reed beds
• Water flow
• Anaerobic ponds
• Suitable plants

2  Breeding and selection

• Heritability in pigs
• Testing pig performance
• Points for selection
• Pure breeding
• Cross breeding
• Crossbreeding systems
• Single cross
• Back crossing
• Rotational crossing
• Hybrid breeding
• Artificial insemination
• Animal selection

3  Feeding Pigs

• Types of rations
• Energy requirements
• Protein requirements
• Mineral requirements
• Vitamin requirements
• Digestive system
• Understanding feeding
• Feeding on pasture

4  Pig diseases

• General health problems
• Management practices
• Notifiable pig diseases
• Some major diseases affecting all pigs
• Diseases affecting sows
• Diseases of growing and fattening pigs
• Handling and restraining pigs
• Vices in pigs
• Summary of pig diseases
• Pre-weaning period
• Post-weaning period
• Breeder pigs

5  Managing the boar

• Selecting a boar
• Housing
• Feeding
• Health
• Breeding

6  Managing the sow and litter

• Selection of gilts
• Housing
• Feeding
• Weaning
• Ovulation
• During pregnancy
• Before farrowing
• Farrowing
• Lactation
• After farrowing
• Management of the suckling pig
• Marking Pigs and Ear Notching
• Points to consider at weaning

7  Management of Fattening pigs

• Feeding fatteners
• Housing
• Transporting to market
• Cuts of pig meat

8  Economics and records

• Efficiency factors
• Gross output
• Records
• Pig Calender
• Pig Ration
• Pig Register
• Sow Record

9  Managing a Piggery

• Research innovative practices
• Evaluate the production performance of a specified piggery

Learning Goals (Aims):   Pigs BAG209

• Explain differences between various pig varieties being farmed
• Explain the physical facilities of a pig farm including buildings and equipment
• Select appropriate pig breeds for different purposes
• Explain the management of the breeding of pigs
• Explain the procedures used in the feeding of pigs
• Explain the procedures used in the management of health in pigs.
• Explain the management of husbandry operations associated with a boar.
• Explain the management of husbandry operations associated with a sow and litter.
• Explain the management of husbandry operations associated with farming pigs for slaughter
• Develop different strategies for marketing of pigs and pig products, including both traditional and innovative approaches
• Develop different strategies for the management of general operations associated with pig farming, including both traditional and innovative approaches

Practicals (Set Tasks):   Pigs BAG209

• List the commercial breeds of pigs being successfully farmed in a specific locality
• Compare the different characteristics of common breeds of pigs including:appearance
  hardiness
  commercial potential
• Select appropriate pig breeds for three different specified situations
• Explain heritability factors relevant to pig breeding 
• Explain how pig performance testing is carried out by one experienced tester
• List factors which affect the selection of pigs for breeding.
• Compare applications for straight breeding with cross breeding of pigs
• Describe how the process of artificial insemination of a pig is carried out by an experienced technician
• Explain the different husbandry operations carried out during each of the different stages of pig breeding, including:
  Weaning to service
  Early pregnancy
  Mid pregnancy
  Late pregnancy
  Lactation

• List the minimum facilities, including equipment and buildings, necessary for growing healthy pigs
• Recommend three items of machinery which can be used to automate a piggery operation, including details of:the supplier
  cost
  technical specifications
• Explain the housing requirements of pigs in a specified commercial production enterprise
• Compare housing requirements for boars with those for sows, in a researched piggery
• Develop maintenance guidelines for pig shelters, including large and small sheds
• Prepare a sketch design of an area for farming pigs, showing the location of major facilities
• Assess the disposal system(s) being used for effluent at a specified piggery
• Explain the concept of reed bed treatment of effluent, for a piggery
• List pests and diseases that commonly affect pigs.
• Develop a checklist of general signs which indicate ill health in pigs
• Describe three significant pests or diseases of pigs, including their symptoms and effect
• Explain a treatment for each of three different common pests or diseases in pigs
• Determine the health status of a unit of pigs at a piggery, using a checklist which you create
• Report on the significance of health services for pigs, including veterinary and quarantine services, as used on a specified piggery
• Explain a vaccination program, including what it is, how it is performed and it’s expected benefits, that is used at a specific piggery
• Explain the function of the different parts of a pigs digestive system, including the:oesophagus
  stomach
  duodenum
  intestines
  colon
  anus
• List various food sources for different food nutrients for pigs, including:Vitamins
  Minerals
  Proteins
  Carbohydrates

• Analyse the ingredients in a pig diet, being used at a commercial piggery.
• Describe food ration requirements for a specific pig, with reference to:Carbohydrates
  Proteins
  Minerals
  Vitamins

• Prepare a sample of pig feed suitable for either a boar, a weaner, or a porker.
• Explain the differences in feeding pigs under different circumstances, including:young pigs
  growing pigs
  gestating sows
  lactating sows
  replacement gilts
  breeding boars

• Explain the techniques used to physically handle pigs in different situations, including:at a piggery
  during transportation
  during slaughter for meat
  when showing
• Prepare a timetable of husbandry tasks, from weaning to marketing, for fattening a pig
• Compare two different, but commercially viable, systems of raising pigs, with reference to:costs
  materials
  equipment
  labour
  production output
• Prepare an annual program of routine pig husbandry tasks, for a specified enterprise
• List pig products commonly sold through retail outlets in your locality
• Analyse wholesale and retail marketing systems for pig products
• Explain the factors affecting sales of pig products, over a twelve month period, in a specific locality
• Explain the factors affecting the cost of pig products, over twelve months, in a specific locality
• Analyse the marketing of a specified pig product from the farm through to the consumer, including associated work tasks, and costs involved
• Write an innovative plan for the marketing of pigs or a specified pig product
• List factors which affect the profitability of a pig farm in a specified locality
• Evaluate the production performance of a specified piggery
• Explain the organisational structure of a specified piggery
• Write a job specification for one member of staff of a piggery
• Assess the impact of staff interactions on productivity in a specified piggery
• Recommend ways to increase unit performance of a piggery reviewed in a case study
• Write a management procedure, including contingency arrangements, for control of production targets and budgeted costs on a pig farm
• Explain the legal requirements and regulations appropriate to operating a specified commercial piggery
• Analyse the procedures involved in purchasing a specific piggery which is advertised for sale
• Determine three innovations in the pig industry, which may improve management of a specified pig enterprise
• Evaluate three different innovations being used in the pig industry.
• Develop a production plan for pigs on a specified property, which includes:a production timetable
  details of animals required
  lists of facilities required
  materials requirementsa schedule of husbandry tasks
  cost estimates
• Design a form for record keeping of appropriate piggery data

PIG DISEASES

Good Management Practices

Many pig illnesses can be prevented by good management. Particular points to bear in mind are:

• Provide good housing which shelters the pigs from rain and wind but which allows plenty of fresh air;

• Keep the pigs warm in winter and cool in summer. Pigs are not covered in hair the way that other animals are so they cannot regulate their body temperature as efficiently. They suffer under conditions that are too hot or too cold and can get sunstroke if no shelter from the sun is available.

• Feed each class of pigs – properly balanced rations. Pigs must receive the correct amount of carbohydrate, protein, minerals and vitamins for their size and weight and they must have access to clean water at all times.

• Keep pigs clean by mucking out their pens every day and giving them fresh litter in the form of straw, stover or sawdust.

Pigs are, by nature, clean animals and will defecate (pass dung) in the part of their pen away from the sleeping area. Regular cleaning will keep them free from lice and mange and will reduce the flies in the piggery.

There are two types of pig normally kept on farms:

Pigs reared for meat production

Pigs kept for breeding.

Each group tends to have specific diseases. For example, the breeding stock will have diseases associated with reproduction. Some pig diseases, however, are common to all types and ages.

Notifiable Pig Diseases

In most countries there are diseases that are classified as being “notifiable” – which means that the farmer must notify the State Veterinary Department (or relevant government authority) that an animal on his farm has the disease.

The State Veterinarian will then arrange for the pig to be culled and for its body to be safely disposed of. At the same time, the State Veterinarian will tell the farmer how to prevent the disease spreading any further. Notifiable diseases are usually very contagious and cause widespread death or production problems.

The following table gives an example of previously “Notifiable Diseases” of pigs in the state of New South Wales (Australia) and compares (overlays) these with the range of notifiable pig diseases in the United Kingdom (UK).

Notice that the extent of the list differs considerably.

You should realise from this example that the notifiable disease list will differ from state to state, and country to country.

You need to familiarise yourself with the notifiable diseases that are relevant to your locality.  Also, you should keep checking with your relevant government authority for updates on current Notifiable Diseases.

FREQUENTLY ASKED QUESTIONS

Here is a list of the most often asked FAQ’s.

General

Q. Why should I enrol with the Academy for Distance Learning?
A. Here at ADL, our students are our priority – we treat everyone as a unique individual.

Q. Do I need to buy text books?
A. No, as each module has been written by highly qualified industry professionals. The content of the material is presented in such a way that text books are not required. However, if you require additional reading your tutor will be able to supply a list.

Q. What happens if I have to stop studying for a while? (eg. become sick, go on holidays, have a baby, move house, etc)
A. It’s OK to take a break and start up your study at a later point in time. Just let us know.

Q. Is there an age limit?
A. There is no maximum age limit. We do however, have a minimum age limit of 18 years. Below that age parental consent would be required.

Q. Are your courses up-to date?
A. Our courses are revised and updated on a rotation system.

Q. Do you have a Cancellation policy?
A. Yes. We have a cancellation policy that is fair and equitable. For further details please click here.

Q. Will I have any opportunity to engage with other students?
A. We have a Student Community group based on facebook! If you don’t have a facebook account already, you could make one just for talking with fellow students on the group.

Enrolment

Q. When can I enrol/start?
A. You may enrol and start at any time of the year – it’s all self- paced.

Q. Can I study from anywhere in the world?
A. Our courses are available to anyone, anywhere in the world from the comfort of your own home. The course content is relevant to any country, culture or economy.

Q. How long do I have to complete the course?
A. You complete the course at any time that is convenient for you.

Q. Completing a 100 hour module – how long will it take?
A. For some students a 100 hour module will take approximately to 3- 6 months to complete. Others take less time and some even longer.

Assessment

Q. Assessment – how does it work?
A. For each 100 hour module you are assessed by assignments (at the end of each lesson) and a final one and a half hour exam (or you may elect to complete a Project, instead of sitting the exam) – the choice is yours – you sit for the exam in your own location.

Q. I don’t cope well with exams – what can I do?
A. You may elect to undertake a Project (set by your tutor) instead of sitting the exam. Projects are completed from your home and can usually take a couple of weeks to complete.

Q. If my assignment is not up to standard is there an opportunity to resubmit my work?
A. Yes –

Q. How many assignments do I need to complete for each module?
A. At the end of each lesson, there is an assignment – so if a course has say, 10 lessons, there would be 10 assignments.

Q. I am having difficulty attending workshops/industry meetings, what can be done?
A. If your course requires attendance at workshops, conferences, or industry meetings; alternative arrangements can be made in your country.

Qualifications

Q. Can I customize my diploma/higher qualification?

A. Not all educational institution’s certificates /diplomas meet everyone’s needs. The opportunity to Design Your Own Diploma at the Academy (subject to our approval) is an added bonus, not found at other colleges. You choose modules that you think will help you in achieving your goal.

Q. What do I get when I complete the course? Will I receive a transcript?
A. At the completion of all courses and providing all assignments and exam requirements have been met, you will receive your Award and a Transcript.

Tutors

Q. Our tutors – who are they?
A. We appoint Tutors and require that they must be currently active in their industry, with at least 5 years’ experience in their chosen profession.

Q. Can I contact my tutor at any time?
A. Yes – you have unlimited access to your tutor via email through our Online Classroom. You can always leave a message with ADL requesting your tutor to contact you. You decide on how much or how little contact you wish to have.

Q. Practical work – How is this done?
A. To find out more about this part of the course please visit the section on How Our Courses Work here.