Pigs - Agriculture

Duration: 100 hours

Method of Learning: Online, CD-ROM or correspondence (paper based)

Start: Anytime! And from anywhere in the world!

Qualification: Certificate

COURSE STRUCTURE

There are 9 lessons as follows:

1. Introduction
2. Breeding & Selection
3. Feeding
4. Diseases
5. Managing the Boar
6. Managing the Sow & Litter
7. Managing of Fattening Pigs
8. Economics & Records
9. Managing a Piggery

AIMS

• 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:

Learn pig management: for commercial production, self sufficiency, or a hobby. This course is relevant to whatever production system you use. All domesticated pigs are descended from two closely related species:

The asian pig has short legs, a wide dished face and the ability to fatten rapidly. The influence of this pig can be seen in the Berkshire and Middle White breeds. The European pig was thin with a long, pointed face. The Tamworth is a modern pig that shows these characteristics. Fixing and improvement of breeds has been taking place for over one hundred years. Pigs are kept only for the production of meat. The meat can be used in two different ways - pork and bacon. As such, two distinct types of pig have evolved:

In modern pig husbandry, it is not so important to choose a pork type or a bacon type. Due to better breeding, stricter selection and, above all, scientific feeding the modern pig can produce good quality pork OR bacon. The feeding system and age at slaughter will determine what the pig will produce.

A sound founation course, it develops a broad understanding of pig biology and production; covering such things as breeding and selection, feeding, diseases, boar management, managing the sow and litter, fattening pigs, record keeping and more.

• List the commercial breeds of pigs being successfully farmed in a specific locality.
• Compare the different characteristics of common breeds of pigs including:
  
  • appearance
  • hardiness
  • commercial potential
• Select appropriate pig breeds for three different specified situations.
• Explain heritability factors relevant to pig breeding.
• Explain how pig performance testing is carried out by one experienced tester.
• List factors which affect the selection of pigs for breeding.
• Compare applications for straight breeding with cross breeding of pigs.
• Describe how the process of artificial insemination of a pig is carried out by an experienced technician.
• Explain the different husbandry operations carried out during each of the different stages of pig breeding, including:
  
  • Weaning to service
  • Early pregnancy
  • Mid pregnancy
  • Late pregnancy
  • Lactation
• List the minimum facilities, including equipment and buildings necessary for growing healthy pigs.
• Recommend three items of machinery which can be used to automate a piggery operation, including details of:
  
  • the supplier
  • cost
  • technical specifications
• Explain the housing requirements of pigs in a specified commercial production enterprise.
• Compare housing requirements for boars with those for sows, in a researched piggery.
• Develop maintenance guidelines for pig shelters, including large and small sheds.
• Prepare a sketch design of an area for farming pigs, showing the location of major facilities.
• Assess the disposal system(s) being used for effluent at a specified piggery.
• Explain the concept of reed bed treatment of effluent, for a piggery.
• List pests and diseases that commonly affect pigs.
• Develop a checklist of general signs which indicate ill health in pigs.
• Describe three significant pests or diseases of pigs, including their symptoms and effect.
• Explain a treatment for each of three different common pests or diseases in pigs.
• Determine the health status of a unit of pigs at a piggery, using a checklist which you create.
• Report on the significance of health services for pigs, including veterinary and quarantine services, as used on a specified piggery.
• Explain a vaccination program, including what it is, how it is performed and it's expected benefits, that is used at a specific piggery.
• Explain the function of the different parts of a pigs digestive system, including the:
  
  • oesophagus
  • stomach
  • duodenum
  • intestines
  • colon
  • anus
• List various food sources for different food nutrients for pigs, including:
  
  • Carbohydrates
  • Proteins
  • Minerals
  • Vitamins
• Analyse the ingredients in a pig diet, being used at a commercial piggery.
• Describe food ration requirements for a specific pig, with reference to:
  
  • Carbohydrates
  • Proteins
  • Minerals
  • Vitamins
• Prepare a sample of pig feed suitable for either a boar, a weaner, or a porker.
• Explain the differences in feeding pigs under different circumstances, including:
  
  • young pigs
  • growing pigs
  • gestating sows
  • lactating sows
  • replacement gilts
  • breeding boars
• Explain the techniques used to physically handle pigs in different situations, including:
  
  • at a piggery
  • during transportation
  • during slaughter for meat
  • when showing
• Prepare a timetable of husbandry tasks, from weaning to marketing, for fattening a pig.
• Compare two different, but commercially viable, systems of raising pigs, with reference to:
  
  • costs
  • materials
  • equipment
  • labour
  • production output
• Prepare an annual program of routine pig husbandry tasks, for a specified enterprise.
• List pig products commonly sold through retail outlets in your locality.
• Analyse wholesale and retail marketing systems for pig products.
• Explain the factors affecting sales of pig products, over a twelve month period, in a specific locality.
• Explain the factors affecting the cost of pig products, over twelve months, in a specific locality.
• Analyse the marketing of a specified pig product from the farm through to the consumer, including associated work tasks, and costs involved.
• Write an innovative plan for the marketing of pigs or a specified pig product.
• List factors which affect the profitability of a pig farm in a specified locality.
• Evaluate the production performance of a specified piggery.
• Explain the organisational structure of a specified piggery.
• Write a job specification for one member of staff of a piggery.
• Assess the impact of staff interactions on productivity in a specified piggery.
• Recommend ways to increase unit performance of a piggery reviewed in a case study.
• Write a management procedure, including contingency arrangements, for control of production targets and budgeted costs on a pig farm.
• Explain the legal requirements and regulations appropriate to operating a specified commercial piggery.
• Analyse the procedures involved in purchasing a specific piggery which is advertised for sale.
• Determine three innovations in the pig industry, which may improve management of a specified pig enterprise.
• Evaluate three different innovations being used in the pig industry.
• Develop a production plan for pigs on a specified property, which includes:
  
  • a production timetable
  • details of animals required
  • lists of facilities required
  • materials requirements
  • a schedule of husbandry tasks
  • cost estimates
• Design a form for record keeping of appropriate piggery data.
  1. sus vittatus, from Asia (mainly China and Thailand)
  2. Sus scrofa , the wild pig of Europe and North Africa
  1. Pork type : for the production of fresh meat
  2. Bacon type : for the production of cured meat, bacon and ham.