PIG MANAGEMENT AND PRODUCTION

Pig production

Pig management introduction is out dated.  High production in Kenya has grown steadily in the last 10 years despite some obstacles in the sector, the main one being the collapse of the tourist industry in 1998 and high feed prices.  Pig production in Kenya has been in the hands of the private sector for many years, apart from the time when uplands Bacon Factory under the high industry Board had the Monopoly.  The factory collapsed and was wound up in 1987.  After the collapse of Uplands Bacon Factory, pig processing has mainly remained with the farmers’ Choice.  Farmers’ Choice handles about 80% of the pigs processed in the country.  There has been a proliferation of small processing firms who process high meat at various levels in the major towns in the country, this has improved the market situation and is encouraging the local communities eat pig meat.

Pig Management Practices

Common breeds

  • Types

Farmers should get approved plans from extension staff.  Plans approved will consider different climatic conditions and necessary spaces and facilities to include.

  • Conditions in Pig Unit

Standard pens should be 7.52 (3×2.5) which is enough for 3 dry sow or 8-10 fatteners or one mature boar.

The pig Unit should have dunging area at the rear, feed trough, water trough and should have a slope to allow free drainage and also easy to clean.

If possible cemented floor should be provided as pigs will always dig out on loose floors.

Pens for lactating sow should have guard rills at 22 cm above the floor and 75cm from the walls

  • Materials

Farmers should use cheap and readily available durable materials

Management Records

  • Breeds kept and sources
  • Date acquired
  • Service Date
  • Furrowing date
  • Litter size per sow
  • Weight of piglets at birth
  • After furrowing mortality
  • Number of piglets weaned per sow
  • Weaning weight
  • After weaning mortality
  • Age and weight at market time
  • Quality of carcass at slaughter
  • Food consumption and conversion rations
  • Sales and sale price

Guide for Extension Agent to check at Farm level

Pig Management

  • Check size of the piggery, construction standards and necessary facilities
  • General cleanliness of all pens and the unit in total
  • Check piglets protection e.g. guard rills
  • Disease control e.g. deworming and Ector parasite control
  • Check on growth performance for all age groups
  • Any problems with acto-parasites e.g. mange, fleas lice, mite etc. Animals will be uneasy and scratching with wall or other objects available.
  • Check types of feeds being used for different categories and age groups. Any sings of underfeeding?
  • Records kept and how used
  • How are pigs slaughtered or sold?
  • How much does the farmer make per pig sold?

N/B For more get LIVESTOCK MANUAL AT AIRC