By creating a good living environment, providing nutritious food, and vaccinating pigs against common infectious diseases, some diseases can be easily prevented.
To prevent diseases in pigs, there is nothing better than vaccinating against infectious diseases caused by germs and bacteria such as cholera, dysentery, foot and mouth disease, etc. If pigs get infected, they will die en masse, because the disease spreads very quickly and widely. In addition, it is necessary to create a good living environment for pigs, such as clean, airy, quiet barns, and at the same time provide pigs with nutritious food to help increase their resistance.
In addition, it is necessary to prevent and destroy pathogens from outside (strangers, wild animals...). If necessary, that person must step on a trough filled with quicklime with their shoes to destroy all disease-causing microorganisms that they accidentally bring with them. Prevent poultry, livestock and wild animals from wandering around the pig farming area, because they are dangerous pathogens that need to be prevented.
Do not buy piglets from areas suspected of having an epidemic...
4. Vaccination
4.1. Vaccination schedule for piglets
1 day old pig: inject Amoxylin LA, prevent Streptococcus, secondary infection
release
product
Pigs 3 and 10 days old: iron injection, prevention of iron deficiency anemia
14-day-old pigs: PRRS vaccine, Prevention of reproductive and respiratory syndrome
21-day-old pigs: vaccinate with Circo vaccine and Asthma vaccine to prevent Wasting Syndrome
Post-weaning and Encephalitis (Asthma)
35-day-old pigs: Vaccinate against Swine Fever, prevent Swine Fever 1
48-day-old pigs: vaccinated with FMD vaccine to prevent foot-and-mouth disease. 65-day-old pigs: vaccinated with Swine Fever vaccine to prevent swine fever 2.
Pigs 80 – 90 days old: inject Ivermectin to deworm
4.2. Vaccination schedule for sows
Pregnant pigs at week 9: Circo vaccine injection, prevention of post-weaning wasting syndrome (PCV2)
Pregnant pigs week 10: inject Cholera vaccine, prevent cholera Pregnant pigs week 11: inject pseudorabies vaccine, prevent pseudorabies
Pregnant pigs at week 12: inject FMD vaccine to prevent foot and mouth disease. Pregnant pigs at week 14: inject E.coli vaccine to prevent diarrhea caused by E.coli.
Pregnant pigs every 4 months: inject PRRS vaccine, prevent reproductive and respiratory syndrome
2 weeks after sow gives birth: inject Parvo vaccine to prevent infectious abortion
Notes when using vaccines
Vaccine dosage: Vaccines must be used exactly as directed by the manufacturer.
If the dose is not enough, the effectiveness of the vaccine will be reduced.
Check the vaccine bottle: Before use, check the following characteristics: Information on the label (this detail needs to be recorded in a notebook for tracking if there is a problem during use); Vaccine name, batch number, number of doses used, date of manufacture, expiry date, storage specifications; On the other hand, it is necessary to check whether the bottle cap is tight or loose, intact or torn, the condition of the outer tin layer, whether the glass bottle is cracked or not, the condition of the medicine in the bottle...
5. Increase the body's resistance to pathogens
We all know that for a pathogen to cause disease in pigs, two factors must be ensured: the quantity and virulence of the pathogen must be large enough to overcome the pig's immune system.
So to ensure pigs are always healthy and limit disease, we need to do the following two jobs at the same time:
- Control biosecurity at the farm to reduce pathogens and pathogen virulence
- Enhance and strengthen the immune system of pigs
5.1. Control and destroy pathogens in the farm
The main factors that we need to pay attention to in order to control pathogens from entering the farm are: Vehicles, materials, food, drinking water, people, pigs and other animals, rats, birds and insects...
Physical barriers and disinfection and sterilization processes (different processes depending on the object).
Always monitor and evaluate the process to make appropriate adjustments. We need to pay attention to destroying pathogens in the farm.
Periodic disinfection.
Control pathogens between rows of cages (people, supplies, other animals (livestock, rats, birds, insects, etc. in the farm).
Manure and waste treatment
Periodically evaluate and adjust accordingly.
5.2. Enhance pig immunity .
In addition to preventing pathogens from entering the body with the above ATSH solutions, we need to help pigs improve their immunity with a suitable nutritional program and a herd-wide vaccination process.
Nowadays, with the advancement of science and technology, the nutrition industry has also achieved many successes. We have preparations and raw materials added to food (added in the food formula or added to complete mixed food) to ensure adequate nutrition and stimulate the production of immune cells, contributing to improving the immune capacity of the pig's body.
Questions and exercises
1. Describe the process of cleaning pig pens to ensure disease prevention?
2. How to select and use disinfectants to prevent epidemics?
3. Describe the vaccination schedule for piglets and sows?
4. To increase the pig's resistance to pathogens, we must pay attention to the following conditions:
What ?
Practical part
Lesson 9. Cleaning and disinfecting pig farms. Lesson 10. Vaccination of sows.
Requirements for assessment of learning outcomes
Assessment of learning outcomes (periodic scores) based on the form of each student's test
about vaccination schedule for pigs, methods to help increase pigs' resistance to pathogens.
Memorize
Pig pen sanitation, vaccination schedule for pigs, methods to help increase pigs' resistance to pathogens.
Lesson 6 : PRODUCTION MANAGEMENT IN PIG FARM
Article code: B06
Introduce:
Herd management in pig farming is an issue that needs attention for all farms. How to manage pigs to have good productivity, use local resources well, have high economic efficiency and ensure sustainability. Not only that, pig herd management is also related to determining the size, structure of the herd, appropriate male/female ratio, selection and culling ratio, appropriate and convenient circulation methods (production plans) for their farming conditions, health and disease management activities.
Target:
Present economic indicators of each type of pig, plan pig production according to specific conditions.
Choose a suitable farming plan for each purpose.
Be active, proactive and cooperative during the learning process, ensure safety and save materials during the implementation process.
Content
1. Technical and economic indicators
1.1. Boar breeder
1.2. Sows
1.3. Pork
2. Determine the structure of the pig herd
3. Labor plan
4. Food plan
5. Books and records
6. Calculate product cost
1. Technical and economic indicators
1.1. Boar breeder
1.1.1. Weight gain ability
Depends on the breed
Mong Cai Pig: Weight gain capacity: 350 g/day, feed consumption: 4 kg/1 kg weight gain.
Foreign Pigs: Weight gain: 700 g/day, feed consumption: < 3 kg/kg weight gain
– Foreign pigs: 8 months old must reach 90 – 100 kg
– Crossbred pigs: 6 months old must reach 70 kg
– 5 month old domestic pig: must reach 30 kg.
1.1.2. Semen quality
Semen volume (V):
+ Domestic pigs: 80 - 150 ml/time
+ Foreign pigs: 250 - 300 ml/time
Sperm motility (A): is assessed by the percentage of straight sperm compared to the total number of observed sperm: A ≥ 0.7 (≥70%). If sperm motility is below 70%, the conception rate will be low and should not be used.
Concentration (C): domestic pigs: 80 - 100 million/1ml; foreign pigs: 170 - 250 million sperm/ml
Abnormal sperm ratio: Sperm with abnormal shape compared to normal sperm 5-10%.
1.1.3. Number of sows/males in charge
Direct mating: 50 sows/1 boar
Artificial insemination: 300 - 500 sows/1 male or more
1.1.4. Expiry date: 3 years
1.1.5. Basic breeding ability for sows must be achieved
Breeding rate: 80%
Number of offspring: 8 - 10 offspring/litter.
The survival rate from weaning to birth is 90%.
Also pay attention to weight gain rate, lean meat ratio and back fat thickness of 3 cm.
1.2. Sows
1.2.1. For gilts
Table 6.1. Technical and economic indicators for gilts
Pig breed
Weaning weight (Kg) | Weight at mating (kg) | Breeding age (months) year old) | Feed consumption (kg feed) food/kg P) | |
Domestic pig | 7 | 35- 40 | 6 | 6-7 |
Hybrid pigs | 8-9 | 60 | 8 | 5 |
Foreign pigs | 10-12 | 90 | 10 | 4.5 |
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1.2.2. For breeding pigs
Table 6.2. Technical and economic indicators for breeding pigs
Target
Pig breed | Domestic pig | Hybrid pigs | Foreign pigs | |
Number of children born/litter | Basic sow Inspection sow | 12 8 | 11 7 | 10 10 |
Number of litters/year | Basic sow Inspection sow | 2 1.7 | 1.8 1.6 | 1.7 1.5 |
Birth weight (kg) | Basic sow Inspection sow | 0.5 0.35 | 0.8 0.7 | 1.2 1 |
Weaning weight (kg) | Basic sow Inspection sow | 6 5 | 8 7 | 10 8 |
1kg weight gain
Basic sow Inspection sow | 10 12 | 8 10 | 10 8 |
Feed consumption/
1.3. Pork
1.3.1. Growth rate
To determine the growth rate of pigs, fast or slow, we determine the ability to gain weight in 1 day or 1 month (g/day or kg/month).
This is an important technical and economic indicator. If the pigs gain weight quickly, the meat-raising time will be short, and the pen will be freed up early for another batch. Pigs with fast growth rates often consume less feed per 1 kg of weight gain.
1.3.2. Feed efficiency
Determine feed consumption for 1 kg of weight gain. Calculation method:
HQSDTĂ = Total kg of feed Or Total feed units Total weight gain Total kg of weight gain
This is a very important technical economic indicator, the lower the feed cost for 1 kg of weight gain, the lower the cost in livestock farming.
1.3.3. Carcass productivity and quality
This index is determined at the end of meat farming and through autopsy. Carcass productivity and quality are evaluated through the following indexes :
Jaw hook ratio = Jaw hook mass *100
Live weight
Hook weight = K. L live - (secretion + hair + internal organs)
Carcass ratio = Hook weight - (head + 4 legs) *100
Live weight
Lean meat ratio = Carcass weight - (Bone weight + skin weight) *100
KL of meat
Lean ratio = Lean mass * 100 Carcass mass
Fat, bone, skin ratio: Calculated similarly to lean ratio
These indicators depend on many factors: breed, rearing techniques, survey techniques. Productivity and carcass quality are also evaluated through measurements.
+ Carcass length: usually measured from the first rib to the rib cage with a tape measure
+ Carcass width: measure through the midpoint of rib 6-7 with a compass
+ Back fat thickness: measure at rib position 6-7 projecting up the back with a caliper
+ "Meat eye" area (long back muscle area): there are many measurement methods, but the method using opaque cellophane with grid lines is the most accurate.
2. Determine the structure of the pig herd
2.1. Concept:
Is to determine the number of each type of pig needed to ensure that the proportion of pigs of each type is regularly present in a production scale so that when the herd is rotated, the scale does not change.
2.2. Determination method:
2.2.1. General principles:
The herd size must be stable.
Technical and economic indicators must be drawn from production practices and have a scientific basis.
Pigs must be strictly culled according to breed standards when rotating the herd.
2.2.2.Method and formula for calculating pork:
Let Xt be the number of pigs sold in the year
Xt *100
L 2
L2 : Is the selection ratio of large pigs:
So we have the number of large pigs needed to raise during the year is:
If T 2 is the time to raise large pigs, then the number of large pigs present regularly is:
Xt 100 T 2
*
L 2 12
If the selection ratio of small pigs for meat is L 1 , then the number of piglets transferred to meat production in a year is:
Xt x 100 x100
10,000 x Xt
=
L 1 L 2 L 1 L 2
If the time to raise small pigs for meat is T 1 , then the number of small pigs present regularly is
10,000 X t x T 1
=
L 1 L 2 *12
2500 X t x T 1
3L 1 x L 2
The total number of pigs present in both stages regularly is:
25Xt T 2
3L 2
2500Xt T 1
+ 3 L 1 x L 2
25 Xt (L 1 T 2 + 100 T 1 )
3 L 1 L 2
2.2.3. To calculate the structure of the sow herd, we determine:
We call Xc the basic number of sows regularly needed to raise during the year. Xc x Lc
100
Lc is the basic sow culling rate in the year. Then the basic number of sows culled in the year is:
XcxLc
100
If the selection ratio of the tested sows is Lk, then the number of tested sows transferred to basic sows is equal to the number of basic sows culled.
Xc x Lc x 2 Lk x Nk
If the number of litters of the inspected sows is called Nk , then the number of inspected sows regularly present during the year is:
So the selection ratio of gilts is Lh , so the number of weaned piglets transferred to gilts is:
Xc x Lc x 100 Lk x Lh
If the period of raising gilts is Th , then the number of gilts present regularly is:
100 x Xc x Lc xTh Lk x Lh x 12
If the number of weaned piglets produced by a basic sow in a year is Cc, then the number of offspring produced by the basic sow in a year is: Xc x Cc.
If the number of piglets produced by a sow in a year is Ck , then the number of piglets produced by the sow is