e-Compendium

NON RUMINANT PRODUCTION AND

MANAGEMENT
LPM – 211
(For Second year B.Sc.Ag. Hons I Semester)

Academic Session
2020-21

Dr. Siddhartha Mishra

Dr. Lokesh Gupta

Department of Animal Production

Rajasthan College of Agriculture
Maharana Pratap University of Agriculture
and Technology, Udaipur
 Non Ruminant Production and Management
LPM 211 2(1+1)
Theory:
Role of poultry and pigs in the national economy. Reproduction in pigs
and poultry. Housing principles and space requirements for pigs and
poultry. Care and management of boar, pregnant sow, piglets, and
lactating sow. Incubation, hatching and brooding. Management of
growers and layers and broilers. Important Indian and exotic breeds of
swine and poultry. Feed and feeding of pigs and poultry.
Practical
External body parts of swine and poultry. Handling and restraining of
poultry. Identification methods of pigs and poultry. Farm records.
Judging and culling of poultry. Planning and layout of housing for
different types of poultry and pig. Computation of rations for pigs and
poultry. Hatchery operations. Selection and care of hatching eggs.
Incubation and hatching equipments. Debeaking, dusting and
vaccination.
Suggested Readings
1. Banerjee, G.C. 1989. Text Book of Animal Husbandry.
Oxford and IBH.
2. Chaudhary, J.L., Gupta, Lokesh and Gupta, A.K. 2015.
Text Book of Animal Production. Agrotech Pub.
Academy.
3. Prasad Jagdish. 2001. Poultry Production and Management.
Kalyani Publisher.
4. Sharda, D.P. 2000. Swine Production. ICAR, New Delhi
 Role of livestock
Livestock plays an important role in Indian economy. About 20.5
million people depend upon livestock for their livelihood. Livestock
contributed 16% to the income of small farm households as against
an average of 14% for all rural households. Livestock provides
livelihood to two-third of rural community. It also provides
employment to about 8.8 % of the population in India. India has vast
livestock resources. Livestock sector contributes 4.11% GDP and
25.6% of total Agriculture GDP.

Livestock resources

India is

• World’s highest livestock owner at about 535.78 million

• First in the total buffalo population in the world - 109.85
million buffaloes
• Second in the population of goats - 148.88 million goats
• Second largest poultry market in the world
• Second largest producer of fish and also second largest
aquaculture nation i n the world
• Third in the population of sheep (74.26 millions)
• Fifth in in the population of ducks and chicken (851.81 million)
• Tenth in camel population in the world - 2.5 lakhs

Source : 20th Livestock Census

Contribution of livestock to people

The livestock provides food and non-food items to the people.

1. Food: The livestock provides food items such as Milk, Meat
and Eggs for human consumption. India is number one milk
producer in the world. It is producing about 176.34 million
tones of milk in a year (2017-18). Similarly it is producing
about 95.22 billions of eggs, 7.70 million tonnes of meat in a
year. The value of output of livestock sector at current prices
was Rs 9,17,910 crores at current prices during 2016-17
which is about 31.25% of the value of output from
agricultural and allied sector. At constant prices the value of
output from livestock was about 31.11% of the value of
the output from total agriculture and allied sector.
During the financial year 2017-
18, the total fish production in India is estimated at 12.61
Million Metric t onnes.
2. Fibre and skins: The livestock also contributes to the
production of wool, hair, hides, and pelts. Leather is the most
important product which
 has a very high export potential. India is producing about 41.5 million Kg
of wool per annum during 2017-18.
3. Draft: Bullocks are the back bone of Indian agriculture. Despite lot of
advancements in the use of mechanical power in Indian agricultural
operations, the Indian farmer especially in rural areas still depend upon
bullocks for various agricultural operations. The bullocks are saving a lot
on fuel which is a necessary input for using mechanical power like
tractors, combine harvesters etc. Pack animals like camels, horses,
donkeys, ponies, mules etc are being extensively used to transport goods
in different parts of the country in addition to bullocks. In situations like
hilly terrains mules and ponies serve as the only alternative to transport
goods. Similarly, the army has to depend upon these animals to transport
various items in high areas of high altitude.
4. Dung and other animal waste materials: Dung and other animal wastes
serve as very good farm yard manure and the value of it is worth several
crores of rupees. In addition it is also used as fuel (bio gas, dung cakes),
and for construction as poor man’s cement (dung).
5. Storage: Livestock are considered as 'moving banks' because of their
potentiality to dispose off during emergencies. They serve as capital and
in cases of landless agricultural labourers many time it is the only capital
resource they possess. Livestock serve as an asset and in case of
emergencies they serve as guarantee for availing loans from the local
sources such as money lenders in the villages.
6. Weed control: Livestock are also used as Biological control of brush,
plants and weeds.
7. Cultural: Livestock offer security to the owners and also add to their self
esteem especially when they are owning prized animals such as pedigreed
bulls, dogs and high yielding cows/ buffaloes etc.
8. Sports / recreation: People also use the animals like cocks, rams, bulls
etc for competition and sports. Despite ban on these animal competitions
the cock fights, ram fights and bull fights (jalli kattu) are quite common
 during festive seasons.
9. Companion animals: Dogs are known for their faithfulness and are
being used as companions since time immemorial. When the nuclear
families are increasing in number and the old parents are forced to lead
solitary life the dogs, cats are providing the needed company to the latter
thus making them lead a comfortable life.

Role of livestock in farmers’ economy

The livestock plays an important role in the economy of farmers. The farmers in
India maintain mixed farming system i.e. a combination of crop and livestock
where the output of one enterprise becomes the input of another enterprise
There by realize the resource efficiency. The livestock serve the farmers in
different ways.

1. Income: Livestock is a source of subsidiary income for many families in

India especially the resource poor who maintain few heads of animals.
Cows and buffaloes if in milk will provide regular income to the livestock
farmers through sale of milk. Animals like sheep and goat serve as
sources of income during emergencies to meet exigencies like marriages,
treatment of sick persons, children education, repair of houses etc. The
animals also serve as moving banks and assets which provide economic
security to the owners.
2. Employment: A large number of people in India being less literate and
unskilled depend upon agriculture for their livelihoods. But agriculture
being seasonal in nature could provide employment for a maximum of
180 days in a year. The landless and less land people depend upon
livestock for utilizing their labour during lean agricultural season.
3. Food: The livestock products such as milk, meat and eggs are an
important source of animal protein to the members of the livestock
owners. The per capita availability of milk is around 375 g / day; eggs is
74 / annum during 2017-18.
 4. Social security: The animals offer social security to the owners in terms
of their status in the society. The families especially the landless which
own animals are better placed than those who do not. Gifting of animals
during marriages is a very common phenomenon in different parts of the
country. Rearing of animals is a part of the Indian culture. Animals are
used for various socio religious functions. Cows for house warming
ceremonies; rams, bucks and chicken for sacrifice during festive
seasons; Bulls and Cows are worshipped during various religious
functions. Many owners develop attachment to their animals.
5. Draft : The bullocks are the back bone of Indian agriculture. The farmers
especially the marginal and small depend upon bullocks for ploughing,
carting and transport of both inputs and outputs.
6. Dung: In rural areas dung is used for several purposes which include fuel
(dung cakes), fertilizer (farm yard manure), and plastering material (poor
man’s cement).

Livestock population (2019 Livestock census)

Sl. Species Number Ranking in the world

No (in millions) population
01 Cattle 192.49 Second
02 Buffaloes 109.85 First

Total (including Mithun 302.79 First

and Yak)
03 Sheep 74.26 Third

04 Goats 148.88 Second

05 Pigs 9.06 -

06 Others 0.91 -

Total livestock 535.78

Total poultry 851.81 Seventh

07 Duck -

08 Chicken - Fifth

09 Camel 0.25 Tenth

Production of livestock in India 2017-18

Sl. Product Quantity Ranking in the world

No. production
01 MILK in million tonnes 176.30 FIRST

02 EGGS in millions Nos. 95,217 THIRD

03 MEAT million tonnes 7.70 NA

04 WOOL in million kgs. 41.50 NA

05 FISH in million metric 12.61 SECOND

tonnes
 Average Yield Rate for Milk from Breeds

The average yield of milk per day per animal in milk at National
level from different species during 2017-18 is given below.
Exotic Cross Non-
Cows bred Indigenous Non-Descript Indigenous Descript Goat
(kg/day) Cows Cows(kg/day) Cows(kg/day) Buffalo(kg/day) Buffalo (kg/day)
(kg/day) (kg/day)
11.48 7.61 3.73 2.41 6.19 4.21 0.47

Source: Annual Report 2018-19, Department of Animal

Husbandry, Dairying and Fisheries, Ministry of Agriculture and
Farmers Welfare, Govt. of India.

Poultry Statistics
Background and Scope:

➢ Poultry Population of India 851.81 million ( 16.81%)

➢ BY poultry increased by 46% v/s 4.5% commercial

➢ Egg production 103.32 billion (AGR-8.5%)

➢ Total Meat Production 8.11 Million tonnes

➢ Poultry Population Rajasthan 14.62 million (81%)

➢ Egg Production in Rajasthan 1.66 billion (AGR 14.2%) in India

➢ Per capita availability of eggs in Rajasthan 22 -79 – 180

➢ Backyard poultry can bring next generation healthy and safe poultry
revolution

POULTRY:
 Term poultry includes a number of avian species such as chicken, duck,
turkey, gees, guinea fowl and quails domesticated for economic purpose.
However this term is used very often as synonymous to chicken.

Zoological Classification of Poultry:

Kingdom Animal
Sub kingdom Metazoa
phylum Chordata
Sub-phylum Vertabrata
Class Avies
Order Gallinae
Family Genus
Species Domsticus

Scientific Names:

Fowl - Gallus domesticus

Turkey - Meleagris gallopavo

Domestic ducks - Anas platyrhynchos

Guinea fowl - Numida meleagris

Japanese quail - Coturnix coturnix

CLASSIFICATION OF POULTRY:

I] ECOMOMIC OR TYPE CLASSIFICATION

 Egg type

 Meat type
  Dual purpose type

 Game type

 Ornamental type

 Bantam type

[II] OFFICIAL OR STANDARD CLASSIFICATION

 Class
 Breed
 Variety
 Strain
Class: The term class is used to designate group of birds which have been
developed in certain region or geographical areas.
Example:
• Asiatic Class
• Mediterranean Class
• English Class
• American Class
Breed: Breed denotes an established group of birds which are descended from
common ancestry, are similar in body shape and conformation and breed true to
type. Each breed will have its distinctive characteristics and is developed for
some special purpose. E.g., Leghorn, Cornish, Plymouth Rock.
Variety: Variety represents a sub division of a breed distinguished either by
plumage colour, shape, comb type, or feather pattern.
In leghorn, some varieties are-single comb WLH, Rose Comb WLH, single
comb buff LH, rose comb brown LH etc.
In Cornish some varieties are White Cornish, Red Cornish
Strain: Strain is a group of birds within a variety usually named after the
breeder responsible for its development and has introduced certain economic
characters in the birds (size, maturity, egg production etc.)
ex. Babcock strain of single comb white leghorn
A] AMERICAN CLASS:
Common characteristics
• Clean shanks
• Yellow skin
• Red ear lobs
• Lay brown eggs
• Yellow shanks [except jersey black giant which have black shanks]
• Dual purpose
• Medium size body
Common Breeds of American Class:

Common Breeds Varieties

1.Rhode Island Red Single Comb, Rose Comb

2.Plymouth Rock Single Comb White, Buff, Partridge, Silver Penciled

3.New Hampshire Single Comb

4.Wyandotte Rose Comb, white, buff, Partridge, Silver Penciled

5. Jersey Black Giant Single Comb

B] ASIATIC CLASS

Common characteristics
• Feathered shank
• Yellow skin (except Langshan, which has white skin)
• Red ear lobs
• Lay brown eggs
• Yellow shanks (except Langshan black, which has bluish black shank)
Common Breeds of Asiatic Class:

Breed Comb Varieties

1. Brahma Pea Light, Dark, Buff

2. Langshan Single Black, White

3. Cochin Single Buff, Black, White, Patridge

[C] ENGLISH CLASS

Common characteristics

• Clean shanks
• White skin (except Cornish, which has yellow skin)
• Red ear lobs (except Silver Grey Dorkings & Red Cap, which have white
ear lobs)
• Single Comb (except Cornish, which has pea comb & Red Cap, which
has rose comb)
• Lay brown eggs (except Silver Grey Dorking & Red Cap, which lay
white eggs)
• Yellow shanks (except Australorp, which has dark slate or black coloured
shank)
Common Breeds of English Class:

Breed Varieties

1. Australorp Black
2. Cornish White, Dark (Red), Buff

3. Sussex Light, Speckled, Red, Blue

4. Orpington Buff, White, Black

5. Dorking White, Silver, Grey

[C] MEDITERRANEAN CLASS:

Common characteristics
• Clean shanks
• Yellow skin (except Minorca, which has white skin)
• White ear lobes
• Lay white eggs
• Yellow shanks (except Minorca, which has dark/black shank)
Common Breeds of Mediterranean Class:

Breed Varieties

Leghorn Single comb – white, dark brown, light brown .buff, black,
silver, red Rose – white, dark brown, light brown

Minorca Rose – white, black

Single – white, black, buff

Housing system of poultry:

The type of housing system adopted depends upon the size of land and
amount of capital available. There are three system of housing generally
followed by the poultry keepers.
 1. Free range system or extensive system

2. Semi-intensive system

3. Intensive system- a. Battery system

b. Deep litter system

1. Free range system:
This is very old system but still used where there is no shortage of land.
Birds are kept in open where they can find appreciable amount of food
(herbage, seed, & insects). However they have to be protected from predator
animals & infectious diseases & parasitic infestation. Due to advantage of
intensive system this method is almost absolate.
2. Semi-intensive system
This system is adopted where only limited space is available, but it is
necessary to allow the birds at least 20-30 yards per birds. This system is still
being used in villages by small poultry keepers which keeps few birds in the
back yard of their house.

3. Intensive system
In this system birds are confined to the house entirely and are usually
adopted where land is limited and expensive. Under intensive system, Battery
(cage) system and Deep litter methods are most common.

Battery system:

This is most intensive system and is very useful. In this method each hen is
confined to a cage. The usual floor space is 14 X 16 inch with 17 inch height.
The cage is made up of galvanized wire with floor at a slope from back to front.
Under the floor there is a tray for dropping. Feeder & waterer are out side the
cage. Many cage may be joined & may be multi storied.

Advantages of Battery system:

 1. Higher housing density is possible

2. Birds consume less feed

3. There is less wastage of feed

4. No problem of litter born diseases

5. Spread of diseases are slower

6. Incidence of cannibalism are minimum

7. Birds lay more and heavier eggs

8. Birds consumes less feed / dozen of eggs

9. Eggs will be cleaner

10.Maintenance of individual record is easy

11.Broodiness is avoided

12.Less labour is required

13.Cleaning is easier

Disadvantages of Battery system

1. Birds are uncomfortable

2. Feed must be accurately balanced

3. Under humid condition there is problem of flies and ammonia

accumulation

4. There will be more no. of cracked eggs

5. Caged layer fatigue will be there

6. Distribution of light will not be uniform

7. Higher incidence of breast blisters in broilers leading to loss of carcass

quality and grades

8. Initial investment is higher specially in those areas where land cost is not
so high.

Deep litter system:

 In this system the birds are kept in large pens up to 250 birds each or even
more on floor covered with litter material like rice husk, wheat straw, saw dust
or dry leaves up to the depth of 8-12 inches. Litter should always be kept dry.
Stir the litter regularly.

Advantages of Deep litter system

1. It keeps cool during summer and warm during winter, hence bird will be
comfortable in all season.

2. Movement of bird is not restricted so bird feel comfortable

3. Birds drive certain unidentified growth factors from litter

4. No incidence of breast blisters in broilers

5. No problem of ammonia accumulation and flies if litter is well managed

6. Incidence of broken eggs is very minimum

7. No problem of caged layer fatigue

8. Uniform distribution of light

9. Initial investment is less

Disadvantages of Deep litter system

1. Housing density is lower then cage system

2. More feed wastage

3. Litter born diseases can occur

4. Disease spread faster

5. Incidence of cannibalism is more

6. Incidence of unclean or soiled eggs is more

7. Birds consume more feed as they waste energy in free movement

8. Consumes more feed/dozen of egg

9. Maintenance of individual record is difficult & will be not so accurate

 10. Birds are likely to produce slightly fewer and lighter eggs then in cage
system but it is still debatable

Buildings required on poultry farm

Depending on the activity of farm following buildings may be required
1. Hatchery

2. Brooder house

3. Broiler house

4. Layer house

5. Poultry processing unit

6. Feed mill

7. Feed store

8. Equipment store

9. Breeding pens

10.Generator room

Hatchery

It may have following sections

1. Egg receiving platform

2. Fumigation chamber

3. Incubator and Hatcher room

4. Sexing, packing and dispatch room

5. Cold storage room (egg storage room)

6. Store to keep chick boxes spare parts etc

Brooder house

In brooder house young chicks are reared up to the age of about eight weeks.
Artificial brooding is the handling of newly hatched chicks without the aid of
hen. The house should be as near as possible to hatchery and should be well
away from layer house.

Layer house

It should be constructed in E-W direction. Length may very according to the

size of flock but width should be between 4.5-9.0 meter. The height of the
house can very from 1.8-3. meter depending upon the summer temprature of the
area. In most part of India, the height should not be less then 2.75 meter.
Distance between two laying pens should be at least 30-45 m.

HOUSING:

The poultry houses should be designed to protect birds from extreme

weathers, parasites, predators and thieves, to avoid the development and
spread of infectious and contagious diseases, to enable workers to work
efficiently and to save unnecessary land wastage in buildings and sheds.

Essentials of good housing:

Comfort- the best egg production is obtained from birds if they are
comfortable. The house must provide adequate accommodation, be
reasonably cool in summer, free from drafts and sufficiently warm during
winter, provide adequate supply of fresh air and sunshine and remains
always dry.

Protection- the birds should be protected against fox, cat, kite, crow,
snake etc and also from external parasites like lice and mites.

Convenience –the house should be located at a convenient place and

equipment so arranged as to allow cleaning and other operations
conveniently.

Location of poultry house:

  Good market

 Well connected with roads

 Availability of electricity, water, labour

 Away from crowded area.

 Space for future expansion

 Higher elevation to avoid drainage problem

 Soil type is important if birds are to be given a range. The soil should be
well drained, fertile sandy loam rather then a heavy clay soil as fertile soil
will grow good vegetation.

 The long axis of poultry pens should be in E-W direction to receive max.
sunshine in winter & min. western hot winds in summer.

Factors influencing design of house:

Temperature – Removal of excessive heat from poultry house is the major

problem. Hens need moderate temp. of 50ºF to 70ºF. birds need little warmer
temp. at night then during day. The use of insulations not only keep the house
warmer during winters but keep cooler during summer. Cross ventilation helps
in keeping house cool.

Ventilation- proper ventilation is essential to provide fresh to birds, to carry off

moisture, ammonia, co2, methane and other undesirable gases from pens and to
keep temp. of house down during summer.
A bird weighing 2 Kg produces about 52 lit. of co2 every 24 hrs. since
co2 content of expired gas is about 3.5% total air breathed amounts to 0.5 lit per
Kg live weight per minute.
Humidity- high humidity in shed is very harmful to birds and may help
development of pathogenic m.o. causing diseases in birds, also give rise to
diseases like colds, pneumonia etc.
Low humidity in poultry houses leads to dry & dusty litter resulting in
respiratory ailments. So humidity should range between 40 to 60%.
Light- Day light in the house is desirable for the comfort of the birds. Birds
seems to be more contended on bright sunny days then dark, cloudy weather.
Sunlight in the house makes bird comfortable, destroys disease germs and
supply vitamin D.
Sanitation- The design of the house should be such which permits easy
cleaning and spraying. There should be minimum cracks and crevices. Angle
iron frame and cement /asbestos or metal sheets for roof and wall are ideal
construction material as they permit effective disinfection of the house.

 Leveling of incubator
May be done with sprit level. Essential for normal functioning of incubators
 Sanitation and fumigation

a. Sweep out and clean all dust and debris, spray with disinfectant

b. Scrub the egg trays, carrier rack and water trays with disinfectant

Reassemble them and replace the rack and trays in the compartment

d. Fumigate the incubator

For 100 cu. ft. area- add 40 cc of 40% formaldehyde to 20 g potassium

permanganate crystals in a enamel basin
 Regulate incubator - run on a trial basis for 24 hrs, check temp. and
humidity, regulate thermostat as per requirement
  Placing eggs – Place the eggs in trays in vertical position with broad end
up
Regulating temperature
Regulate temp. according to design of the incubator and manufacturers
instructions.
 First 18 days in Incubator- 37.8 C
 Last 3 days in Hatcher- 37.2 C
Regulating Humidity
 60% RH during first 18 days in Incubator
 70% RH during last 3 days in Hatcher
 Too high or low humidity adversely affects hatching results
Ventilation
Ensure sufficient ventilation so that Co2 concentration is less than 2% and O2
21% On 21st day of incubation about 140-150 times more air is required.
Keep ventilation well opened during later stages of incubation
Turning of eggs
Turn the eggs at 45 degree in both side at least 6-8 times a day to prevent the
embryo sticking to the shell membrane No turning is required after 18th day.
Testing of eggs on 7th and 14th day
Candling on 7th day (Test for fertile eggs). If blood vessels, movement of
embryo are seen- fertile egg If clear egg is seen- infertile egg. Infertile eggs
should be removed.
Candling on 14th day (Test for dead germs)
On 14th day approximate 2/3 of the eggs should show dark appearance and
pulsating movement observable. Dead germ eggs should be discarded.
Care during hatching
Transfer eggs in nursery tray of hatcher on 19th day; Reduce the temprature of
Hatcher by 3-5 F; Never assist the chicks to come out of shell; Keep chicks in
Hatcher for 18-24 hrs; Transfer chicks under brooder after they; fluff out and
hardening off.
Incubation period (days) of eggs:

Species Incubation Period (days)

Chicken 21
Turkey 28
Duck 28
Quail 17

BROODING:
Rearing of newly hatched chicks is known as brooding. Newly hatched chicks
cannot regulate their body temperature as they lack feather and also their
hypothalamus, the thermoregulatory center, is not fully functional. Hence they
have to be provided artificial heat for the first 4 weeks.
METHODS OF BROODING:
There are two system of brooding
A. Natural Brooding
B. Artificial Brooding
a. Floor Brooding
b. Battery Brooding
NATURAL BROODING:
In this system chicks are reared with the help of broody hen. Deshi hens
are ideal mother. Depending on her size a hen can brood 10-12 chicks. A
rearing coop is made up of packing box material of about 2 sq. ft size
sloping down from front to back, say 2 ft height in front and 18 inch at
the back. Wire enclosed runway are a desirable attachment. For 1st week,
it is advised to feed the chicks frequently i.e., every 2 hours. The cage
should be cleaned regularly.
ARTIFICIL BROODING:

It is the handling or rearing of newly born chicks without the aid of hen. It is
accomplished by means of a temperature controlled brooder. This method has
several advantages over natural method of brooding.

ADVANTAGE OF ARTIFICIAL BROODING:

a. Large no. of chicks can be brooded at a time

b. Chicks may be reared at any time of season

 c. Sanitary conditions are under controlled

d. Temp. may be controlled as per requirement

e. Feeding may be undertaken according to plan

ESSENTIALS OF GOOD BROODER:

There are many types, styles, designs and size of brooder units are
available in market.
The essentials of a good brooder are –
dependable mechanism for controlling temperature, dryness, adequate
light, space, easy disinfection, protection against chick enemies, safety from fire
and economy in construction.

Types of brooder:
 For heating such brooder, coal, kerosene oil, gas, or electricity is used
depending upon the availability of such materials and capacity of the
poultry men. From temperature regulation point of view, electricity is
best.

 For large no of chicks, battery brooders of multiple tiers having

adjustable feeding and water trough with thermostatically heat regulating
mechanism are very common.

BROODING MANAGEMENT:

1. Ventilation
Brooder house should be adequately ventilated, free from draft, dry, and not
too dusty or humid.
2. Sanitation and Hygiene
a. Before placing the chicks, brooder house and all equipments should be
cleaned and disinfected.
b. All in-all out system help in control and prevention of diseases
c. New litter should be spread only after removal of old litter and cleaning.
d. Chicks should never be brooded in neighborhood of older birds.
e. The movement of labour / equipments from building should be restricted.
f. A foot bath of a recommended disinfectant should be provided at the entrance
of building.
g. Visitors should be restricted.
3. Litter
A layer of 5 cm thickness of litter material should be used, which may be
increased to 7 to 10 cm in due course of time by gradual addition. Mouldy litter
should not be used. Litter should be stirred at a frequent interval. Wet litter
should be replaced immediately.

4. Temperature

Right temperature in a brooder house is very essential. Too high or too low
temperature slows down the growth and causes mortality. Temperature under
the brooder is generally recorded 5cm above the floor and 5 to 7.5 cm inside the
edge of the warm portion of the brooder. During 1st week the temperature
should be 35ºC (95ºF) which may be reduced by 2.5 to 3ºC (3 to 5ºF) per week
during each successive week till 21ºC (70ºF). After 6 to 8 week brooders are not
require until or unless the environmental temperature is very low. The brooders
should be switched on at least 24 hrs before the arrival of chicks. The temp
inside the brooder house should be approximately 10ºC below the brooder
temperature distribution of chicks under the brooder indicates their comfort.
When temperature is less then required the chicks get closer to the source of
heat and huddle down under the brooder. When temp is too high the chicks get
away from the source of heat and may even pant and gasp. At optimum temp
the chicks are evenly scattered.

5. Brooder space
Brooder space of 45-65 cm² per chick is recommended. A hover of 1.8 m
diameter can brood 500 chicks.
Dimension of house must be taken into consideration for brooding the number
of chicks. Overcrowding results in starve-out, culls and increase in disease
problems.
6. Brooder guard- To prevent straying of baby chicks from the source of heat
and to prevent floor drafts, hover guard are used. It is usually placed 0.9 to 1.2
m away from the edge. Usually it is not required after 7 to 14 days.

7. Floor space
1st week - 100 to 120 sq. cm
2nd week- 250 to 300 sq. cm
3rd week- 700 to 800 sq. cm
8. Water
Provide clean water at least 4 times a day. All waterers should be cleaned
daily.

9. Feeder space
During 1st week feed may be given on paper. Fill the feeders to only 1/3
level to avoid the feed loss. Half of the feeder should be inside the hover and
half portion should be out side the edge of hover.
10. Light- Uniform distribution of light is essential up to 8 week of age for
layers.

11. Vaccination program- follow regular vaccination program.

12. Avoid overcrowding as it will result in slow growth and higher mortality

14. Daily inspection is essential to know the condition and any sort of
abnormality
Management of growers (8-20 wks):
The primary objective of a growing program is to produce a healthy
pullet which will come to lay around 20 weeks of age with an average body
weight of 1.2 to 1.4 Kg (in layers). At the same age male and female broiler
parent should weigh around 2.5 and 2.0 Kg, respectively.

1. Culling and Selection – Under developed, diseased, untrue to type of

undesirable pullets should be culled out as early as possible during
growing period to save the labour, feed cost, space and to avoid
contamination of certain diseases associated with undesirable pullets.
2. Feeding – Ration containing 2700 Kcal/kg ME and 16% CP should be
fed during growing period. Any change in feed ingredient should be
gradual.
3. Restricted feeding – In recent years emphasis has been placed on the
merits of restricted feeding of poultry during growing period
4. Feeding of grit – It is advisable to feed limited amount of grit if there are
large particles of maize and other feed ingredients. About ½ kg grit for
100 growers is enough for a week.
5. Avoid overcrowding – Optimum floor, water and feeder space as
required to keep pace with the size of the bird should be provided.
6. Avoid feed wastage – feed wastage may occur in variety of way- through
culled hens, spoilage, trough too full, holes in feeders, poorly adjusted &
design of feeders etc. actual trouble point should be located and removed
immediately to avoid feed wastage.
7. Water – Clean, soft water should be made available to growers every
time. Water consumption is influenced by temperature, humidity, age,
dietary constitution, activity and air movement.
8. Prevention and control of disease – Grower house should be clean and
dry. Spray house regularly. Follow regular vaccination program.
9. Deworming – should be done bimonthly to keep the birds free from
parasitic diseases.
10.Debeaking – Is recommended between 12 and 16 weeks although it can
be done at an earlier stage depending on convenience.
11.A decreasing lighting - Schedule should be followed in the growers till
20 weeks of age.
Layer management:
1. The flock should be transferred from grower to layer house at 18-20
weeks of age. Males should be transferred 1-2 days prier to females if
they have been grown separately.
2. Nest – one laying nest for every 4 birds must be provided in deep litter
system of housing.
3. Floor space of 1900-2800 cm2, feeder space of 14cm and water space
of 2.5 cm per bird are recommended for egg type chicken in floor house.
 4. Light management- Light affects growth & reproduction by different
physiological actions. Both intensity and duration of light affect egg
production. Even distribution of light is important.
Egg line bird require 16 hrs light day
Meat line bird require 15-16 hrs light day
5. Culling – Sick, non-layers and poor layers should be culled after proper
examination. Culling should be a constant or regular job.
6. Litter management – Suitable litter material in proper quantity should
be used. It should always be kept dry. It should be stirred regularly.
7. Prevention and control of diseases.
Backyard Poultry Farming:
Rearing of improved (high yielding) chicken varieties in small number
with low input requirements in rural areas is called as rural poultry farming.
This activity is referred by several names in different parts of the country
which are synonymous viz. Backyard poultry farming, village poultry farming,
family poultry farming, small holder poultry farming etc.
Backyard Poultry Farming - Constraints

 The major constraints of backyard poultry are low production potential

 Lack of improved germplasm , which can thrive and survive well in

backyard/ free range conditions without expensive inputs like feed and
disease management etc. which in turn can contribute substantially to
raise the overall per capita availability of egg and meat for nutritional
security as well as employment to rural women or youth for their
livelihood security in rural and tribal dominating areas.

 Another major constraint is accessibility of improved germplasm at door

step. The majority of birds which are kept under backyard conditions are
desi birds.
 Indian pure breeds:
S.No. Breed Home Tract Accession Number

1 INDIA_CHICKEN_0400_ANKALESHWAR_12001
Ankaleshwar Gujarat

2 INDIA_CHICKEN_2615_ASEEL_12002
Chhattisgarh,
Aseel
Orissa and A.P.

3 INDIA_CHICKEN_0411_BUSRA_12003
Gujarat and
Busra
Maharashtra

4 INDIA_CHICKEN_1319_CHITTAGONG_12004
Meghalaya and
Chittagong
Tripura

5 INDIA_CHICKEN_0100_DANKI_12005
Danki Andhra Pradesh

6 INDIA_CHICKEN_0200_DAOTHIGIR_12006
Daothigir Assam

7 INDIA_CHICKEN_0108_GHAGUS_12007
Andhra Pradesh
Ghagus
and Karnataka

8 INDIA_CHICKEN_2100_HARRINGHATABLACK_12008
Harringhata
West Bengal
Black

S.No. Breed Home Tract Accession Number

9 INDIA_CHICKEN_1000_KADAKNATH_12009
Kadaknath Madhya Pradesh

10 INDIA_CHICKEN_0100_KALASTHI_12010
Kalasthi Andhra Pradesh

11 INDIA_CHICKEN_0700_KASHMIRFAVOROLLA_12011
Kashmir Jammu and
Faverolla Kashmir

12 INDIA_CHICKEN_0200_MIRI_12012
Miri Assam
13 INDIA_CHICKEN_3300_NICOBARI_12013
Andaman &
Nicobari
Nicobar

14 INDIA_CHICKEN_1605_PUNJABBROWN_12014
Punjab and
Punjab Brown
Haryana

15 INDIA_CHICKEN_0900_TELLICHERY_12015
Tellichery Kerala

16 INDIA_CHICKEN_1700_MEWARI_12016
Mewari Rajasthan

17 INDIA_CHICKEN_1200_KAUNAYEN_12017
Kaunayen Manipur

18 INDIA_CHICKEN_1500_HANSLI_12018
Hansli Odisha

19 INDIA_CHICKEN_2400_HANSLI_12019
Uttara Uttarakhand

Improved Chicken Varieties for Backyard Poultry Production:

 Breeds from Central Avian Research Institute (CARI), Izatnagar
 Desi Types / Backyard Types
 CARI NIRBHEEK (Aseel Cross)
 CARI SHYAMA (Kadakanath Cross)
 HITCARI (Naked Neck Cross)
 UPCARI (Frizzle Cross)
 Breeds from Directorate of Poultry Research (ICAR), Hyderabad
 Gramapriya
 Sinidhi
 VANARAJA
Location specific germplasm developed under AICRP on Poultry Breeding
for backyard poultry production

 Pratapdhan: dual purpose coloured bird for Rajasthan

 Narmadanidhi: A dual purpose cross developed from Jabalpur

  Jharsim: A location specific rural poultry variety for Jharkhand

 Kamrupa: A dual purpose variety for free range farming in Assam

 Himsamridhi: A promising dual purpose location specific rural chicken

variety suitable for rural, backyard poultry farming in hills

MAJOR FEED INGREDIENTS:

1. Energy sources

2. Mill by-products

3. Protein sources

a. Animal origin b. Plant origin

4. Green leafy products

5. Feed supplements

6. Feed additives

1. Energy Sources:

A. Maize – Most commonly used energy source in poultry feeds. CP 8 to 11%,

ME 3309 k cal/kg, very low fiber (2%), rich in carotenoid pigments called
xanthophylls which is responsible for yellow pigmentation of yolk, fair source
of vitamin A. White maize does not contain vit. A and xanthophylls. High
lysine corn has been developed.

B. Barley - not very palatable due to high fiber content and should not constitute
more then 15% of the ration. CP- 12%, ME- 2600 Kcal/Kg.

C. Oat – low palatability due to high fibre content and should not constitute
more then 20% of the adult ration. Manganese content in it help in preventing
hock disorder and cannibalism. CP- 14.7%, ME- 2850Kcal/Kg.

D. Rice – Although it can be used in poultry ration, its use is limited because it
is a important human food. Broken/cut rice is commonly used.
E. Wheat – has energetic value equal to 90% of the maize but is very important
human food. CP- 8%, ME- 2345 Kcal/Kg.

2. Mill By-Products:

A. Wheat Bran - it is bulky and quite laxative due to its high fiber, manganese
and phosphorus content. CP- 14.7%, ME 1070 Kcal/Kg.

B. Rice Bran – Very good substitute for cereal grains. It is a excellent source of
vitamin B-complex. It can be used up to 50% of the ration. Deoiled- CP- 14.1%,
ME- 2240 Kcal/Kg. Non-deoiled- CP 12%, ME 2940 Kcal/Kg.

3. Vegetable Protein Sources:

A. Ground nut cake – Widely used protein source. Contains 45-52% CP,2300
Kcal/Kg of ME.

B. Mustered cake – Superior to GNC in protein quality and lysine content but
its use in poultry ration is limited due to glycosides and goitrogens. CP- 35-
38%, ME- 2373

C. Sesame cake- Deficient in lysine. CP- 47%

D. Soybean meal/cake- It has higher nutritive value then GNC but availability is
less. Row soybean should not be fed to birds as they contain trypsin inhibitor. It
contains 43-50% CP

E. Other cakes- cotton seed cake, sunflower cake, Neem seed cake, Caster
seed cake, guar meal etc.

4. Animal Protein Source:

1. Fish meal- is one of the best source of animal protein source. Good
source of Vitamin B12, Ca, P, Metheonine and lysine . Most Indian fish
contains 45 to 55% protein. It can be used up to 10 to 12% in chick and 5
to 6% in layer ration.
 2. Blood meal- Blood collected at slaughter houses is coagulated and dried
to produce blood meal. It contains 80% CP and can be included up to 2-
3% in poultry ration
3. Meat-cum bone meal – It is a good source of high quality of protein, Ca
and P. It can be included up to 5 to 10% of the ration.
4. Others- Meat scrap, feather meal, liver residue meal, silk worm pupae
meal, poultry by-product meal etc.

5.Green Leafy Products:

These are excellent source of xanthophylls, carotene and unknown growth

factors and some are high in Vit. K.

• Alfalfa meal- Contains 13-20% protein and 20-30% fiber. Usually used
as pigment source at 3-4% level

• Subabul meal- Contain a toxic amino acid called mimosine. Can be used
up to 10% level

Feed supplement:

Mineral supplement-Ground limestone, dicalcium phosphate, oyster meal

(shell grit) and bone meal are generally used as calcium and phosphorus
supplement in poultry ration. Many commercial mineral mixture are available in
the market.
Salt is highly essential for normal absorption of nutrients (specially amino
acids) and normal electrolyte balance.
Vitamin supplements- Several commercial preparations are available. Most
commonly used is Vitabland A B2 D3 at a rate of 25 g per quintal (each g
contains 40,000 IU of Vit. A. 6000 IU of Vit D and 25 mg of Vit B2).
Feed additives:
Feed additives are certain substances which are deliberately added in the poultry
ration so that the dietary nutrients are properly ingested, digested, to prevent
rancidity of the fat in the diet or to protect nutrients from being destroyed by
oxidation, although they are nutrient. Some of the feed additives are used to
stimulate growth rate in chickens or to increase carcass fat deposition.
• Flavoring agents– Improves palatability of feed
• Enzymes- Improves digestibility of certain feed
• Antibiotic, arsenicals, nitrofurans- At low level protect feed from
microbial destruction and prevent production of toxic products by
intestinal micro flora. At higher level antibiotics are added to combat
specific disease eg. Auromicine, tetracycline, sodium arsanilic acid
• Antifungal- to prevent harmful moulds in feed and/or in the digestive
tract of chickens. E.g.. Sodium propionate, quaternary ammonia
compounds.
• Coccidiostate- to prevent coccidiosis disease in chickens. E.g.
Amprosole, Bifuran, Cordinal
• Deworming drugs –added in the feed from time to time to control internal
parasite.
• Antioxidant- to protect the polyunsaturated fatty acids and the soluble
vitamins from destruction by per oxidation. e.g. BHT (Butylated
hydroxytoluene ethoxyquin)
• Carotinoid sources are added to many feed to improve pigmentation of
broiler or egg yolk. e.g. Canthxanthin.
• Hormones- to alter the metabolism of the chicken
a. Thyroactive compounds- to improve egg production, egg shell quality
e.g. Iodinated casein
b. Estrogens- to improve growth and carcass finish in roasting chicken.
One has to decide which feed additives are needed under each specific set
of circumstances
Rate of inclusion of common feed:

Ingredients Rate of inclusion for

Chicks Growers/layers

Maize 0-50 0-50

Wheat 0-50 0-50

Barley 0-20 0-40

Rice polish (deoiled) 0-10 0-20

Rice polish (fresh) 0-30 0-30

Wheat bran 0-10 0-15

GNC 0-50 0-40

Soybean meal 0-30 0-30

Mustard cake 0-5 0-10

Till cake 0-20 0-20

Safflower cake 0-15 0-15

Maize gluten meal 0-10 0-10

Fish meal 3-15 3-10

 Meat meal 0-7 0-8

Blood meal 0-3 0-3

Feather meal 0-5 0-5

Silkworm pupa meal 0-5 0-5

Nutrient requirement of poultry:

Nutrients Chick Growers Layers Broiler Broiler finisher

starter (0-9 wk)
(0-6 wk)

CP % 20 16 18 23 20

CF % 7 8 8 6 6

Ca % 1 1 3 1.2 1.2

Lysine % 0.9 0.6 0.65 1.2 1.0

Methionine % 0.3 0.25 0.3 0.5 0.35

ME Kcal/Kg 2600 2500 2600 2600 2900

Ration formulation:

Having known the essential nutrients and their requirements as well the
common feed ingredients used in the poultry ration and their minimum and
maximum limits, ration formulation is a comparatively easy process but yet
many consideration and constraints are involved in the formulation of ration.

Essential information for ration formulation:

1. Type of bird for which the ration is being formulated and their
requirements.

2. Feed ingredients available, their composition, quality and cost per unit.

3. Upper and lower limits of each of the ingredients in different ration.

4. Feed additives like minerals, vitamins, coccidiostates, antibiotics, growth

promoters

5. Type of feed to be prepared- mash/pellets.

Computation of ration:

1. Iteration method – In this method a tentative formula is made and

various nutrients supplied by ingredients are calculated and compared
with the requirement. If any alteration has to be made, once again the
calculation are repeated after suitable correction.
It can be greatly simplified by calculating the nutrients supplied by
certain fixed ingredients like fish meal, veg. oil cakes etc & then
manipulating the other ingredients to supply remaining requirement.
The latter part of the computation can be done by grouping the
ingredients in to grain and grain by- product and protein supplements.
The amount of these two group to be added to obtain the desired protein
 level can be found by using pearsons method. However this method is
highly cumbersome and time consuming.
2. Matrix method – in this method, ingredients are written in columns and
composition (nutrients) in rows. The most important limitation of this
method is that number of rows must be equal to number of ingredients,
that means that number of ingredients and number of nutrients considered
must be same. The composition matrix (nxn) has to be inverted &
multiplied with requirement vector (nx1) to get the ration formula in the
form of (nxn) vector.

Methods of feeding poultry:

A well balanced ration improperly fed will not give the most satisfactory result
unless proper method is followed. Some of the popular methods of feeding
poultry are as follows.

• Whole grain feeding system – By this method birds are allowed to have
their required ingredients kept before them in separate containers. It
permits birds to balance their ration according to individual needs,
however, it appears doubtful, labour and time consuming since large
number of feed hopers are to be filled.

• Grain and mash feeding method – This method is slightly better then
the previous one. It involves feeding of grain mixture along with balanced
mash. By this method one can increase or decrease protein level as
desired.
Grain – energy source
mash – protein, vitamin, mineral source
Unless the poultruman is exceptionally skilled, the method will lead to
poor performance.
 • All mash method – in this method, all the feed ingredients are ground,
mixed in required proportion and fed as a single balanced mixture. This
method is desired for all types of poultry growers under litter or cage
system. It prevents selective eating, hence quality of eggs produced are of
uniform quality. However ground feeds are not so palatable & do not
retain their nutritive value so well as ungrounded feed.

• Pellet feeding – pellets are made of dry mash under high pressure. These
are quite hard and cylindrical in shape and are being extensively used in
western countries. The greatest advantage in using pellets is that there is
little waste in feeding. The disadvantage is that pellets are expensive.

• Controlled feeding –

a. Forced feeding – it is some time attempted for short period while in

the 1st week when turkey poults do not learn or try to pick up their feed. It may
be practiced in other species also if feed and water are denied for more than 36
hrs to prevent body dehydration.

b. restricted feeding – this method involves restrictions of feeding pullets

during 6-20 weeks of age. Reduction in feed cost, delayed sexual maturity,
improved egg production, reduction in number of small eggs is some of the
advantage of this system.

Methods- I. limited feeding time

ii. Quantitative/qualitative restriction

iii. Nutrient dilution

iv. Skip-a-day feeding

v. elevation of environmental temp.

PRODUCTION PARAMETERS:
Various production parameters which are used to know the production
performance of various type of birds are as follows:-

1. Layers

a. Hen-day egg production

b. Hen housed egg production

c. Egg mass

d. Rate of lay

e. Fed consumed per dozen of eggs

f. Performance efficiency index

g. livability

2.Broilers

a. Average Body weight at market age (6-8 wk)

b. Feed conversion ratio

c. Carcass yield i.e. dressing percentage and eviscerated weight

percentage

d. Livability/ mortality

e. Performance efficiency factor (PEF)

Hen-day egg production:

This is a measure of the egg productivity of the live hens on any given day. It is
calculated as follows

1. For one day

No of eggs produced
HDEP(%) =------------------------------X100
No of live hens
2. For long period
 Total no. of eggs
Produced over the period
HDEP (%) = ---------------------------------X 100
Total no. of hen days
Total number of hen days are calculated by adding daily number of live hens
over the concerned period. Therefore hen-day egg production gives weightage
for mortality during laying period and is the popularly used index for egg
production in chickens.

ex.1- There are 1000 hens alive on a certain day & they produce 750 eggs that
day. calculate Han-day egg production.

750
% HDEP=----------X100 = 75%
1000
E.g.. 2- Total number of hen-days in a month of 30 days are 2900. total number
of eggs produced during the month are 2300. calculate hen-day egg production.
2300
Average Hen-day egg production=-------X100
2900
=79.31%
Hen-housed egg production:
This is a measure of the egg productivity in relation to the number of hens
housed at the beginning of the laying period. It is calculated as follows.

1. For one day

Number of egg produced
% HHEP=------------------------------------X100
No. of hens housed at the
beginning of the laying period
2. For long period
Av. no. of eggs produced/day
during the concerned period
%HHEP =-------------------------------------X100
No. of hens housed at the
beginning of the laying period
E.g.1-1200 hens were housed at the beginning of the laying period. Today they
laid 750 eggs. Calculate hen housed egg production.
 750
HHEP (%) =---------------X100 =62.5%
1200

E.g. 2-1000 hens were housed at the beginning of the laying period. The
average number of eggs they produced per day during a laying year is 750.
calculate hen-housed egg production.

750
% HHEP = ------------X100 = 75%
1000
For a given flock, hen-day and hen-housed egg production will be same only
when all birds housed survive through-out the period and whenever there is
mortality, the former criteria will be greater than the letter, due to reduction in
the denominator.

HDEP is excellent indicator of egg productivity of hens, however it does not

consider the mortality, egg size and egg quality.

HHEP is not reliable measure, does not consider egg size of eggs and egg
quality.

Rate of lay- Intensity or rate of lay or egg production is measured by number of

eggs laid by a hen during standard time interval or by the percentage of eggs
laid during variable time interval.

Egg mass – is calculated as a product of egg number and egg weight.

Egg mass = No. of eggs X Av. weight of egg

No. of birds sold

Livability(%) =----------------------------X100
No. of chicks started
Feed conversion ratio (FCR) is defined as the Kg of feed required per Kg of
live weight gain.
 Feed consumed (Kg)
FCR=----------------------------X 100
Live weight
Performance efficiency factor

Av. Body weight

PEF=-----------------------------X100
FCR
Performance efficiency index (PEI)

K (EW) P
PEI=--------------- Where K= 30 EW-BW
F BW= Body weight
EW= Egg weight

P =% production

F=feed consumed per bird

Vaccination Schedule:

Age Vaccine Strain of vaccine Quantity Route

Day 1 Marek’s Marek’s Disease vaccine live 0.2 ml S/C

(HVT strain)
2-7 Ranikhet F1 Strain 2 drops I/N, I/O
days

12 Gumboro Infectious Bursel Disease 2 drops I/N, I/O

day Vaccine living mild
28 Ranikhet Lasota Strain - D/W
day

42 Gumboro Infectious Bursel Disease - D/W with

day Vaccine Intermediate strain milk powder
@ 85
g/1000 dose
8 Fowl Pox Fowl Pox vaccine 2 Pricks Wing webs
week

9 Ranikhet R2B Mukteshwar 0.5 ml I/M

week

18 Ranikhet R2B Mukteshwar 0.5 ml I/M

week

18 Gumboro IBD killed S/C

week
Female reproductive system
PIG FARMING :
Advantages of pig rearing
• Pigs convert inedible feeds, forages, certain grain byproducts
obtained from mills, meat by products, damaged feeds and
garbage into valuable nutritious meat. Most of these feeds are
either not edible or not very palatable to human beings
• Pig grows fast and is a prolific breeder, farrowing 10 to 12
piglets at a time. It is capable of producing two litters per year
under optimal management conditions • The carcass return is
quite high ie. 60-80 percent of live body weight
• With a small investment on building and equipment, proper
feeding and sound disease control programme the farmer can
profitably utilize his time and labour in this subsidiary
occupation
• The faeces of pigs is used as a manure to maintain soil fertility

Pig farming- for whom?

• Small and landless farmers
• Part time earning for educated youth having
agriculture as occupation
• Uneducated / Unemployed youth
• Farm women

Breeds
The indigenous pig has been the basis used for pig production for a
long period of time. It is small in size. Improved breeds are now
 being used for grading up the form the basis for pig production in
the rural areas.

The imported pig breeds reared in India are as follows:

Large white Yorkshire

•the purpose of cross breeding

• Prolific breeds
• Mature boar 300-400 k.g
• Mature sow 230-320 kg
Landrace
Most extensively used exotic breed in India
• Body colour is solid white with occasional black – pigmented spots
• Erect ears, snout of medium lengths and dished face
• Excellent breed for
• White with black skin spot
• Long body, large drooping ears and long snout
• Prolific breeding and efficient in utilizing feed
• Carcass quality equal to Yorkshire
• Excellent breed for crossbreeding
• Mature boars weigh 270-360 kg
• Mature sow weighs 200-320 kg
Middle white Yorkshire
• Used in some areas in India
• Grows rapidly gives good
dressing percentage
• Not so prolific as large white
Yorkshire
• Males 250-340 kg
 • Females 180-270 kg
Breeds for North East India
Pig farming is very important component in North East
India. Out of total pig population in India, 28% are grown in
this region. Following are the commonly grown breeds.
Good quality breeds are available at ICAR Research
Complex for NEH Region, Barapani – 793 103,
Meghalaya.

Hampshire HS X I Large White

Yorkshire

Duroc Landrace Indigenous

Ghungroo Pig: A potential strain of indigenous pig for the rural

farmers
Ghungroo an indigenous strain of pig first reported from North
Bengal is popular among the local people because of high
prolificacy and ability to sustain in low input system. This
breed/strain produces high quality pork utilizing agricultural
byproducts and kitchen wastes. Ghungroo are mostly black
coloured with typical Bull dog face appearance, with a litter size of
6-12 piglets, individually weigh about 1.0 kg at birth and 7.0 –
10.0 kg at weaning. Both sexes are very much docile and easy to
handle. In the breeding tract they are maintained under scavenging
system and mainly act as insurance to the rainfed agriculture.

At National Research Centre on Pig, Rani, Guwahati, Ghungroo

pigs are being maintained under intensive system of rearing with
standard breeding, feeding and managemental system. Their
evaluation for genetic potential for use in future
breeding programmes is in progress and this indigenous strain is
performing very well in terms of productive and reproductive
efficiency. Some of the selected sows have delivered litter size of
17 piglets at birth as compared to the other indigenous strains of
pigs maintained at the Institute farm.
Housing for Pigs
Pigs can be kept in a field where there is a shelter or they can be kept in a pig
sty. Pigs should not be allowed to wander about free. There will be no control
over what they eat or where they go and disease will spread.
Keeping pigs in a field
Wild pigs live amongst bushes and the roots of tress. When pigs are kept with
access to a warm, low area to lie and sleep in, as they would in the wild, the
pigs do better. Pigs can be kept in a field where they can feed on grasses and
plants. If pigs are kept this way, the field must be surrounded by either a strong
fence or a wall. Pigs will push their way out of a field if the fence is not strong
enough. The animals are given shelters called pig arks to sleep in. These can be
made of wood or metal sheets and should contain bedding. The arks can be
moved to fresh ground when necessary.
Housing and Pens for pigs
Pigs can be kept alone or in small groups in a pig sty, a concrete or solid floored
pen with a low shelter. When building a sty you should choose an area which is
never flooded in the rainy season. It should not be too near to houses so that
smells and flies are a nuisance. The floor should be concrete and sloping away
from the sleeping area so that urine flows out and away. The concrete floor
should be laid on a good foundation and will need to be 5 - 6 cm thick. If the
concrete is too thin and cracks, the pigs will soon start to dig it up. An earthen
floor cannot be kept clean and will lead to problems with parasites and other
diseases. The walls of the sty need to be fairly smooth so that they can be kept
clean. Cracks in the walls will allow dirt and germs to accumulate.
The animals should be given plenty of bedding in the shelter. Pigs will always
dung away from their sleeping and feeding areas. The dung can be removed
every day allowing the pen to be kept clean and avoiding the buildup of waste
and smells.
Housing for piglets
Breeding sows and their litters can be kept in sties or using the open field
system. Plenty of bedding should be given to help keep the young animals warm
and it must be changed frequently. If a litter is raised in a sty, the sty should be
thoroughly cleaned and scrubbed out after the litter has been weaned and moved
elsewhere. If a litter is raised in the field, the shelter should be moved to a new
site for the next litter to avoid disease problems, especially from parasitic
worms, developing.
Whatever the housing method used, piglets should have access to a warm area
which the sow cannot reach. This is called a creep and piglets can be given feed
here and can lie down without the risk of the mother lying on top of them. The
sow is prevented from entering the creep by placing a temporary wall of boards
or strong rails across part of the shelter. The bottom rail is about 30 cm from the
ground allowing the small piglets to pass under it.

Selection of breeding stock

Important characteristics which need to be considered in developing a
good sow herd are

• Size of litters
• Strength and vigour of litters
• Milking ability
• Temperament

Gain and feed efficiency, fertility, selection of individual animals

from a herd is more important than the selection of a particular
 breed. Each producer at the time of setting up his herd should
purchase his animals from a reliable disease free herd and should
obtain as much information of the animals as possible. Once the
herd is established the selection of the gilts and boars for
replacement in the breeding herd should be based on the types and
performance.

Selection of gilts (female)

Yorkshire gilt (female)

• Selection of gilts for the breeding herd should be made at

market weight ie. When the animals weigh about 90 kg
• Select gilts from sows which have consistently farrowed
and weaned large litters
• They have reached market in minimum time and have desirable
market type
• It would be desirable to choose gilts whose litter mates and
other full sibs have given good performance in daily
weight gain and feed conversion efficiency
Selection of boars (male)
Yorkshire boar (male)
• Selection of boar is extremely important, particularly for a
small breeding farm or unit.
• The boar should be purchased from a breeder or a farm
maintaining adequate information on its performance.
• The boar should be selected from a dam which has
consistently farrowed and weaned high litters.
• A good boar will weigh 90 kg in about 5-6 months will be of
good type and will be strong on feet and legs.
 • The feed conversion from weaning to 90 kg weight would be
the most desirable.

Points to be considered while replacing boars and gilts

• The mother of the pig to be selected should have had large
litters of 8 piglets or more. The weaning weight (at 56 days)
of a litter in case of a gilt selection should have been 120 kg
and in the case of sow it should not less than 150 kg
• The gilt or the boar should have reached a body weight of
about 90 kg in about 6 months
• The pig should have adequate length and depth of the body,
thick well muscled hams should be firm and trim
• The pig should have sound feet and legs
• The back fat prove in live animals is not yet being practiced in
this country. For gilt back fat thickness of 4 cm or less,
boars 3.2 or less
• Gilts should have a minimum of 12 evenly spaced, functional
teats. Animal with blind teats should be avoided as there will
be little or no milk from these teats and the defect is
heritable
• Negative blood test for both brucellosis and leptospirosis
should be made during selection and the pigs should be
vaccinated against swine fever
• Pigs should be free from other diseases and physical defects
Breeding Management

Age of breeding gilts 8 months

Weight of breed gilts 100 – 120 kg

Length of heat period 2 – 3 days

Best time to breed in heat period Gilts – first day ,Sows- Second day

Number of services per sow 2 services at an interval of 12-14 hours

Period of oestrous cycle 18-24 days(Average 21 days)

Occurrence of heat after weaning 2-10 days

Gestation period 114 days

Age of breeding stock

• Well developed gilts may as a general rule bred to farrow when 12-14
months old. This depends more on development than on age. Gilts should
weigh at least 100 kg before breeding. Ovulation rate increases during
successive oestrous periods (up to fifth) following puberty. Thus it is
advantageous to delay the breeding of gilts until the second or third
oestrous. Litter size increases on an average in succeeding pregnancies up
to 5th or 6th litter.
• It is therefore advantageous to cull the sow from a breeding herd or a
commercial herd after her fifth or sixth litter as the litter size goes down
thereafter
Detection of heat

• The average length of oestrous cycle in pigs is 21 days.

• The oestrous symptoms last for five to seven days beginning with vulvar
swelling and vaginal discharge.
• In true oestrous there is frequent urination, reduced appetite, mounting
and standing for service detected by the erection of ears and immobility
when normal pressure is applied to the back.
 • The application of pressure on the back is used to determine the correct
breeding time.
• Animals with a predisposition for weak oestrous should be brought near
the boar to exhibit heat symptoms a little more clearly.

Natural service and Artificial Insemination

• Mating : Hand mating
• Pen mating with change of boar
everyday
• Best time for breeding is during the
latter half of the first day or early on
the second day of oestrous.
• In many cases the gilts and sows
continue to exhibit the standing heat on
the next day. In these cases the animals
should be rebred and the interval in the
case of rebreeding should be 12-14
hours. This procedure will ensure a
high conception rate in the herd.

• During first mating, better to allow matured sows rather than Gilts and
excited sows to avoid development of aversion and poor breading
efficiency of young boar.
• Mating : cool hours evening and morning
• Twice mating at 12 hours interval for better conception.
• Careful handing to avoid visciousness in mature boar and timidity in
young one.
• Fertility checkup : Just prior to breeding season, allowing mating with
marketable Gilts more returns – Poor fertility
• Good exercise to have high virility.

Artificial Insemination
 • Gilts- 12 hours after heat detection
• Sows- 24 hours after heat detection
• Typically use 2-3 doses per female (12
hour difference)
• Re-check every 21 days for recycling
• 99% of female swine are artificially
inseminated in the world
• 50% farrow with 10 or more piglets per
litter
• Sexing sperm can be done in swine but
a very slow process & not used often
• Frozen sperm not used in the swine
industry for genetic improvement

ADVANTAGES

• Disease control
• Cost effectiveness
• Less stress on gilt/sow (can use larger boar on smaller gilts)
• Safety
• Reduce number of boars needed on farm
• 15-20 doses per collection

DISADVANTAGES

• Human Error
• Equipment needed
• Time/Labor
– Careful herd observation required
– Cannot freeze semen due to decreased fertility
– Higher level of management BUT better record keeping

Care and management of pregnant animals

• The gestation period of sow varies from 109-120 days with an average of
114 days.
• Pregnant animals should be housed in groups in separate enclosures and
should not be mixed with new animals to avoid fighting which at times
may result in abortion.
• It would also be advisable to house pregnant gilts and sows in separate
groups during gestation.
• About 3 m2 of dry housing should be available for each sow.
• The pregnant animals should be allowed to move about every day in the
morning on a free range or a pasture if available.
• A pasture area is presumed to be clean if a cultivated crop was raised
• Balanced ration : 14 – 15% CP
3-5 Kg concentrate
• Gilts should gain 35-40 Kg during pregnancy, sows should gain 50-60 Kg
during pregnancy.
• House : 30-40 s.ft. – 40 – 60 s.ft.
• Good quality water.

Care during farrowing

• An attendant should be on hand when the sow farrows. Otherwise many

piglets will die.
• It takes generally 2 to 4 hours for complete farrowing to take place.
• The piglets should be removed as they are farrowed and kept warm in the
creep space until farrowing is complete. Each piglet should be cleaned of
all mucus to ensure that the breathing passages are clear.
• The navel cord should be tied 2-5 cm away from the navel, cut with a
disinfected pair of scissors and the stumps painted with iodine.
• Piglets should be allowed to be nursed after birth. In about 2 days they
settle down to their individual teats.
 • They nurse 8-10 times in 24 hours in the initial period.
• Trampling by the sow should be prevented during the first two weeks.

Care of Piglets

• The piglets are removed as they are farrowed and kept warm in creep
space until farrowing is complete.
• Each piglet is cleaned of all mucous to ensure that the breathing passage
is clear
• Take care of new born piglets by providing guard rails.
• The navel card should be tied 2.5 cm away from the navel, remaining
portion is removed hygienically
• Treat / disinfect the navel cord with tincture of iodine as soon as it is cut
with a sharp knife.
• Piglets should be nursed after birth. They nurse 8-10 times in a day.
• Feed on mothers’ milk for first 6-8 weeks along with creep feed.
• Protect the piglets against extreme weather conditions, particularly during
the first two months.
• Vaccinate the piglets as per recommended vaccination schedule.
• Supplementation of Iron to prevent piglet anemia is necessary.
• The piglets meant for sale as breeder stock must be reared properly.
• Male piglets not selected for breeding should be castrated preferably at
the age of 3-4 weeks which will prevent the boar odour in the cooked
meat thus it enables production of quality meat.
• Additional feed requirements of lactating sow must be ensured for proper
nursing of all the piglets born.
• Piglets are born with 4 pairs of sharp teeth (2 pairs on each jaw) which
may injure udder or teats. Needle teeth should be clipped shortly after
birth.
• Piglet anemia (Thumps) : Since sows milk is deficient in iron and copper
piglets suffer from serious deficiency resulting in anemia. Affected
piglets become weak, dyspeptic, and have distressed breathing.
• Milk Feeding
• This disease is also called thumps because of their difficulty in breathing.
To prevent piglets anemia udder of sow may be swabbed daily with a
saturated solution of ferrous sulfate for 4-6 weeks so that piglets can get
these minerals while suckling the milk. Another effective method is
injection of iron - dextran compounds available commercially.

Care and management of boar

• The boar should be maintained in a separate pen.

• They should neither be overfed nor underfed, since both will affect its
breeding capacity.
• It should be fleshy, and thrifty but not too fatty.
• The feed requirements include both the demands for maintenance and
reproduction. During off-season the boar should be given plenty of
grasses and legume hay and 2kg of concentrate mixture. An additional
0.5 kg of concentrate may be given 2 weeks prior to breeding season.
• Boars should not be used for breeding earlier than 8 months of age.
• A young boar can be used for 15-20 sows in a season and older ones may
be used for about 25-45 sows.
• A boar can be allowed to serve before being fed.
• Not more than one service per day is allowed during breeding season.
• Older sows may be used for breeding season. Older sows may be used for
breeding with younger boars. Gilts
• Exposed to Boar
• Boar should have free access to water and boar pen is kept clean and dry.
• Dampness should be avoided.
• The boar should be scrubbed and washed daily and kept clean.
• Trimming of boar's feet periodically will prevent lameness in boars.
• The bolt cutters can be used to remove tusks of boars to avoid injuries to
sows and attendants.
• Newly purchased boars should be kept separately for 2-3 weeks to avoid
risk of introducing any disease into the farm.

Feeding Management
Points to be considered while formulating feeding ration

• Most economical ingredients should be selected

• Grains- maize, sorghum, oat, other millets, wheat and rice should
form the basic ingredients
• Protein supplements - oil cakes and fishmeal and meat meal
 • No vitamin supplements is necessary if the pigs are allowed to
pasture or are fed fresh green legumes. Vitamin B 12 supplement
would be necessary if little or no animal protein is fed
• Antibiotic supplements at the rate of 11 mg of antibiotic per
kilogram of ration
• Mineral supplements should be provided

Nutrient Requirement in Pigs

Carbohydrates

• Pigs can utilize crude fibre to a lower extent.

• The utilization of fibre by the pigs depends on the age of and weight of
pigs and characteristic of non-fibrous portion of the ration.
• For growing and finishing pigs 5-6% crude fibre level in their diet is
recommended.
• In sows, 10-12% level of CF in diet can be well tolerated.

Fats

• When high fat diets are fed to pigs there is deposition of excessive fat
inside the body.
• Pigs fed on rations containing 0.5% fat, make a satisfactory gain and
stores normal amount of body fat.
• However, the practical level of fat inclusion is higher than this i.e. about
4%.

Proteins

• In pig feeding, it is important to provide good quality protein in the

ration.
 • All essential amino acids should be present in right quantity and proper
balance.
• Even if one essential amino acids is lacking or is in excess it will cause
marked reduction in the feed intake which will affect the growth and
production
• A combination of animal and vegetable protein in pig diet will provide all
essential amino acids in proper proportion.

Minerals

• If swine is fed on concentrates alone calcium is more likely to be

deficient. Whereas if they are fed only on pasture, phosphorus deficiency
results.

• In practical swine ration it is routine practice to add 0.5-1% limestone and

0.5% di-calcium phosphate/bone meal.

• As per the NRC, 0.5% common salt is recommended in rations of all

classes and ages of pigs.
• Iodine need of pig is 0.2 mg/kg diet which should be supplied in the form
of iodised salt.
• Piglet anaemia is seen in piglets, housed in concrete floors under
intensive farming system. The condition is called as “thumps”. Anaemic
piglets are listless and flabby with wrinkled skin and unhealthy looking
hair coat. At birth, piglets contain 50 mg iron. The daily requirement is 7
mg and about 1 mg is supplied in daily sow milk consumed by the piglet.
This deficit of 6mg/day will exhaust the body stores within a week if iron
is not provided. This condition can be prevented by giving iron orally or
by injections. Iron dextrose 100 mg on third day of birth followed by 50
mg on 21st day prevents anaemia. Painting the udder of the sow with a
 paint of ferrous sulphate causes intake of iron when the piglet suckles its
mother and helps prevent thumps.
• Requirement of copper is 6mg/kg diet.
• Requirement for Manganese is 10mg/kg diet.
• Requirement for zinc is 50mg/kg diet.

Vitamins

• Vitamin K is synthesized in the intestine of the pigs by micro-organisms

in adequate amount and hence has no practical importance.
• Deficiency of vitamin B-complex may arise under practical conditions in
pigs raised on feeds like cereal grains without much inclusion of green
forage. Liberal supply of good quality legume fodder hay, dairy products
will take care of vitamins of B-series.
• Vitamin C is synthesized in the body and hence not of practical
importance.

Feeding of piglets

The piglets need to consume 250-300 ml of colostrum (586-628 KJ/I00 ml) to

remain in energy balance.

• Piglets can sustain exclusively on sow’s milk for 7-10 days only. They
are helped to suckle about 8-10 times a day. Hence at the age of 7-10
days piglets should be supplemented with concentrate feed which is kept
in creep or trough in a separate pen to prevent access of the sow,
therefore, this feed is also called creep feed.
• The creep feed should be more palatable ration, higher in protein and
supplemented with antibiotics and lower in fibre content, than do their
mother.
 • Lack of iron and copper salt in milk of sow results in suckling piglets as
piglet anaemia.
• Add small amount of iron and copper in pig’s diet @25 mg iron and 5 mg
of copper per day per pig and also provide clean soil in the shed.

Feeding of Gestating Sows

• Feeding extra allowance of grains by about 500 to 700 grams before

breeding season is called flushing. This is done to increase energy level in
diet for increasing ovulation rate in gilt and sows, so that they may gain
body weight from 0.5-0.7 kg daily from 1-2 weeks before breeding
season.
• Pregnant sows require ration that is fairly high in minerals and vitamins
in order to produce large litters of healthy pigs.
• The nutritional needs of pregnant sow may be supplied by feeding grains,
mixed concentrates, milk products, hays and silage and by providing
adequate pasture.
• The animal should not be permitted to become fat. An overweight
condition reduces the number and health of pigs farrowed.
• The full term pregnancy time in swine is about 114 days. The ration
should be of high quality and properly supplements with 15 percent
proteins, minerals, vitamins, and antibiotics.
• The ration may be fed to pregnant sow at the rate of 2 kg per day, which
may vary according to the condition of the pregnant sow.
• Proper feeding of pregnant sow will result in a large litter size and
healthy piglets at birth. About 25-30 percent lucerne may be included in
ration.
• Grinded sorghum grains may be substituted for corn, oats or barley in the
ration. Rye may be fed in small quantity but it cuts down the palatability.
Supply of green succulent grasses is always advisable.
 Feeding of Lactating Sows

• Milk production by sows becomes important to piglet growth on around

8th or 9th day of lactation.
• Sow’s milk contains about 81% water, 5-6% fat, 6-7% protein, 5-6%
lactose and 1% ash. Therefore, the sow must receive feeds containing
these nutrients in sufficient amounts to produce the milk required by the
litter.
• Ration for sows during lactation will depend upon nutritional need of
piglets, however 2.5-3.6 kg ration per day will be enough for 8-10 piglets.
• Gain in weight of suckling piglets is directly proportional to producing
ability of the mother. The condition of the sow, the number of piglets
nursed and the type of pasture available influence the amount and kind of
ration which should be fed.
• The ration should contains green pasture, vegetables, protein rich
concentrates, all the amino acids and fatty acids essential for the sow, and
highly bioavailable vitamins and minerals.

Nutrient Requirement in Pigs as per NRC, USA

The following table gives the nutrient requirement of diets of Growing pigs

Growing Pigs Allowed Feed Ad Libitum (90% dry matter)

Body Weight (kg)

80–
3–5 5–10 10–20 20–50 50–80
120
Average weight in range
4 7.5 15 35 65 100
(kg)

DE content of diet 3,400 3,400 3,400 3,400 3,400 3,400

 (kcal/kg)

ME content of diet
3,265 3,265 3,265 3,265 3,265 3,265
(kcal/kg)
Estimated feed intake
250 500 1,000 1,855 2,575 3,075
(g/day)

Crude protein (%) 26.0 23.7 20.9 18.0 15.5 13.2

Nutrient Specification for Pigs as per BIS (Bureau of Indian Standards)

The following table gives the nutrient of various categories of pig feed as per
Bureau of Indian Standards specification

Pig starter or Pig growth Pig finishing

S. No Nutrient
Creep feed meal or breeding meal

Moisture content (Max

(i) 11.0 11.0 11.0
%)

(ii) Crude protein (Min %) 20.0 18.0 16.0

Crude fat or ether

(iii) 2.0 2.0 2.0
extract (Min %)

(iv) Crude fibre (Max %) 5.0 6.0 8.0

(v) Total ash (Max %) 8.0 8.0 8.0

Acid insoluble ash (Max

(vi) 4.0 4.0 4.0
%)

(vii) Metabolizable energy 3 360 3170 3170

 (Kcal/kg), Min

TERMINOLOGY
Poultry Terminology

Air cell: the air space usually found at the large or blunt end of an egg.
Albumen: the white of an egg.
Amino acids: the simpler building units of protein.
Anticoccidial: an anticoccidial drug used to treat or prevent coccidiosis
Artificial insemination: the introduction of semen into the female oviduct
by methods other than by natural mating.
Aviary system: a ‘litter system’ of housing where a number of “mezzanine”
floors are installed to increase the available floor space and, in doing so,
provide the space for more birds in the poultry house.
Beak trimming: The removal of the tip of the beak of poultry by specially
designed equipment to prevent cannibalism and its associated vices.
Breed: A group of birds that reproduce their own likeness in their offspring.
A variety is a group within a breed that are distinguished by a difference of a
single characteristic eg. feather colour or comb type.
Broiler: A young bird of either sex that is bred and grown specifically for
highly efficient meat production. Broilers are usually grown for 5 to 7 weeks
of age (alternative term – meat chicken).
Brooder: The equipment used to provide supplementary warmth during the
early stages of the chickens’ life. The energy used may come from
electricity, gas, oil or from other sources.
Brooding: The period of the first weeks of a chicken’s life when it requires a
very high standard of care including the provision of special diets and
supplementary warmth.
Broody: The instinct controlled by maternal hormones that causes the
female to want to sit on eggs for hatching and to care for the chickens that
hatch.
Cages: A system of housing where the birds are confined to a wire floor
singly or in multiples. With this system the stock do not come into contact
with their own or other bird’s faeces which is an important disease control
measure.
Candle: To assess some internal characteristics of the egg by viewing it in a
darkened room with a bright light behind the egg.
Cannibalism: The practice by some birds of attacking and eating other
members of the same flock.
Chick: The term used to describe chickens from day old to the end of
brooding.
Cloaca: The common external opening for the digestive, urinary and
reproductive tracts of the fowl.
Cock: A male that has finished one season as a breeder. Usually refers to
older birds.
Cockerel: A young male from day old to the end of it’s first year of
breeding. Often used to refer to young males up to 6 months of age.
Cull: The identification and removal of non-productive birds from the flock.
Deep litter: The system of housing where a suitable material called litter is
provided on the poultry house floor for the birds to live on.
Disease: Any condition that affects the proper functioning of the bird’s
system(s), organ(s) or tissue(s).
Embryo: The developing chicken in the egg.
Free range housing: A system of housing where the birds have a shelter
house and access to an outside area during the hours of daylight.
Fertile egg: Those eggs in which fertilisation of the blastodisc has occurred
to create the blastoderm. Resulted from the joining of the female ovum and
the male sperm to create the embryo.
Flock: A number of birds of the same origin (genotype), age and managed in
the same way.
Feed conversion ratio: The relationship between feed production and
production (eggs or growth). It is usually expressed as a ratio.
Growers: The term used to describe all stock between the end of brooding
and till they reach sexual maturity.
Hatchability: The number of saleable chickens that hatch from all eggs
incubated – usually expressed as a percentage.
Hen: A female after the first moult. It is often used to describe females after
they have started to lay.
Hen day average: Progressive egg production record calculated on a
survivor basis and expressed as a percentage.
Hen housed average: Progressive egg production record calculated on the
basis of the number of birds placed in the laying house at point of lay.
Incubator: The machine used to incubate fertile eggs.
Intensive system: Any system of housing poultry where the birds are
indoors all of the time and do not have access to the outside. It usually entails
higher stocking densities.
Layer: A female in lay. Usually used to refer to females kept solely for egg
production for human consumption.
Liveability: The expression used to describe the number of survivors in a
flock.
Moult: The process whereby the bird sheds its feathers and ceases egg
production. It is usually initiated by hormonal influences but is often
triggered by stress.
Pullet: A female in her first laying season. Often used to refer to young
females post brooding to point of lay.
Purebred: A group of birds having the same origin, and able to reproduce
their own likeness in their offspring. Purebred birds have the same genotype,
but all birds with the same genotype are not necessarily purebreds.
Roost: The perch on which fowls rest or sleep.
Rooster: Male bird.
Semi-intensive: A system of housing where the birds have access to a
shelter house and an outside run enclosed by a fence to keep the birds in and
predators out.
Spent hen: A layer that has reached the end of her economic egg laying life.
Vent: The common external opening from the cloaca for the digestive
system, urinary system and reproductive system.
Pig Terminology

Porker: Market pig between 30 kg and about 54 kg dressed weight. A pig

reared to pork weight, normally about 60 kg live weight, rather than to bacon
weight. Usually achieved between four and six months of age, g
Baconer: A market pig between 65 kg and 80 kg dressed weight. The
maximum weight can vary between processors. A pig being reared for bacon
rather than pork, and which will be slaughtered at 80kg – 100kg live weight, at
about 8-10 months of age.
Grower: A pig between weaning and sale or transfer to the breeding herd, sold
for slaughter or killed for rations.
Finisher: Agrower pig over 70 kg live weight.
Back fatter: Cull breeding pig sold for meat; usually refers specifically to a cull
sow, but is sometimes used in reference to boars.
Herd: A group of pigs, or all the pigs on a farm or in a region.
Sounder: A small group of pigs.
Breeding herd: A herd or group of pigs used solely for breeding. Breeding herd
consists of gilts, sows, and boars. Including replacement gilts that are used
maintain a herd of pigs.
Breeding soundness evaluation:A number of tests or an evaluation used to
determine a male pig’s ability to breed.
Bulbourethral glands: Small glands found in the reproductive organs of male
pigs.
Cervix: part of a female pig’s reproductive organs, located near the uterus.
Ductus deferens: A duct in a male pig’s reproductive organs that transports
sperm through the penis and into the female pig’s vagina.
Dystocia: The abnormal birth of a piglet, or a difficult labor for a female pig.
Epididymis: Part of a male pig’s reproductive system that is a tube attached to
the testicle.
Farrowing: The process of giving birth to piglets.
Feed conversion efficiency: A measurement of the efficiency of a pig’s ability
to convert feed into muscle or body mass.
Flushing: The process of cleaning a pig, or flushing its nasal cavities with
pressurized water.
Foster: An individual pig that is available for adoption or sale.
Gilt: A small female pig no older than 6 months.
Grower pig: A pig that is between the young stage and the market stage.
Hog: A growing or aging pig.
Labia: An external part of a female pig’s genitalia.
Lochia: A discharge from a female pig after it gives birth.
Parturition: The process of a female pig delivering piglets, from the first stage
of labor until birth.
AI (Artificial insemination): The process of breeding a sow by using semen
extracted from a boar instead of natural mating. This a good way to add better
genetics to a herd without raising multiple boars.
Pig: A hog, a boar, swine; a mammal. especially, immature swine.
Swine terminology:
Term Description
Abattoir : A slaughterhouse
Carcass : The carcass is the body of a pig after it has been dressed
out.
Castrate : Remove testicles by surgery.
Colostrum : First milk produced by the sow; it provides immunity to
the baby pigs for the first few weeks.
Creep feed:Creep feed is a starter ration for piglets. It is high in
protein, usually from sugar and milk proteins for high
energy.
Dressing percent: Percentage of the butchered carcass that is usable
compared to live weight.
Drove : A herd or group
Estrus : Also known as “going into heat” or “in heat” is the
period when the sow or gilt is sexually receptive. Usually
every 21 days, with gilts starting their first estrus between 5
and 8 months depending on the breed of pig.
Farrow : To give birth to piglets.
Feed efficiency : The amount of feed needed for a pig to gain
one pound of weight. This is an important factor when
choosing pigs for farrow to finish.
Feeder pig : These are young pigs, usually 6-10 weeks old that are
produced by one farm then purchased and finished on another
farm.
Gestation: Pregnancy, lasting about 114 days in swine.
Grower pig:Animal weighting between 40 and 220 lbs. that is being
fed for slaughter.
Hog : A pig that weights at least 120 pounds.
In pig: When a sow is pregnant she is in pig.
Lactation : This is the time when a sow is producing milk an feeing
piglets.
Litter : All the offspring from a single farrowing.
Mash: Feed that has been usually fed to young pigs and sick pigs.
Prolificacy :Refers to the number of piglets produced by a sow or boar
Shoat: A young pig that has not yet reached 120 pounds.
Stag: A boar that has been castrated after he was used as a stud or
service boar.
Swine : A general term used for all pigs.
Gestation period: Length of pregnancy.
Piglet : A young pig.
Weaner : A piglet separated from its mother and eating only solid
food. Weaning can take place anytime between five and
ten weeks of age.