PIGS BAG209

A career in pig production/husbandry?

Pig production can be highly sophisticated or unsophisticated. There are many different ways of producing pigs for market, ranging from more "natural" systems, where animals are farmed in paddocks, to "factory" like systems where animals spend virtually all of their life confined to small pens in large buildings with many husbandry tasks (e.g. feeding and watering) being automated.

This course develops a better understanding of pig biology and production, covering such things as:

Breeding and Selection
Feeding
Diseases
Managing the Boar
Managing the Sow and Litter
Fattening Pigs
Economics and Records etc.

Learn to raise pigs, either small scale or large scale

This course develops a better understanding of pig biology and production

Pigs can adapt well to small or large properties.

They are an omnivorous animal (they eat a very wide variety of foods- from virtually anything man eats, through to grass (grass alone is not a sufficient diet though).
Pigs will eat virtually any vegetable matter you give them.
In many ways, they are perhaps the cheapest source of meat to grow.
They can tolerate severe cold or wet, but need a dry place to sleep.

There are four main requirements for the successful raising of pigs:

Select the best variety of animals for your situation
Provide constant availability of adequate feed and water
Provide adequate preventative medical care
Provide adequate housing and shelter

Pigs do however differ from other farm animals, and for this reason need to be managed differently, even though these same four requirements still apply.

COURSE STRUCTURE AND CONTENTS

There are 9 lessons as follows:

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.

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.

Duration: 100 hours

Course Aims

On successful completion of the course you should be able to do the following:

Select appropriate pig breeds for different purposes.
Explain how to manage the breeding of pigs.
Explain the physical facilities, including buildings and equipment of a pig farm.
Explain the procedures used in managing the condition, including the health and feeding of pigs.
Explain the husbandry operations associated with pig farming.
Develop strategies for marketing, including both traditional and innovative marketing plans of pigs and pig products.
Develop different strategies, including both traditional and innovative approaches, to manage the general operations associated with pig farming.

WHAT THE COURSE COVERS

Here are just some of the things you will be doing:

List the commercial breeds of pigs being successfully farmed in your locality.
Compare the different characteristics of common breeds of pigs including:
- appearance
- hardiness
- commercial potential
Select appropriate pig breeds for different specified situations.
Explain heritability factors relevant to pig breeding.
Explain how pig performance testing is carried out.
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 different husbandry operations carried out during 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 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 commercial production enterprise, in your locality.
Compare housing requirements for boars with those for sows, in a piggery visited by the learner.
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.
Report on the significance of health services for pigs, including veterinary and quarantine services, as used on a piggery visited by the learner
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:
- Carbohydrates
- Proteins
- Minerals
- Vitamins
Investigate and 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 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 the learner's 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 commercial piggery in your locality.
Analyse the procedures involved in purchasing a specific piggery which is advertised for sale.
Determine innovations in the pig industry, which may improve management of a specified pig enterprise.
Evaluate 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 requirements
- a schedule of husbandry tasks
- cost estimates
Design a form for record keeping of appropriate piggery data.

CONNECT WITH A CAREERS ADVISOR
Let us tell you about this industry and help you
make the right decisions about moving forward.
Free Advisory Service -click here

or ENROL NOW at the top of this page