Raising 4-H Pigs

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Publisher College of Agriculture, University of Arizona (Tucson, AZ)

Download date 28/09/2021 19:48:31

Link to Item http://hdl.handle.net/10150/312233

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For Your Reference

Page Market Pig 3 Selection 3 Equipment 5 Feeding - 6 Sanitation 9 Fitting and Showing 11 Marketing - 12

Sow and Litter 13 Selection - 13 Equipment - » 13 Breeding - 14 Before Farrowing 15 Farrowing Time 15 After Farrowing - 15 Before Weaning 16 Weaning - 16 Castration, Vaccination 16 Sanitation 17 Marketing 18 Butchering and Preparing the Meat 18

References 19

University of Arizona College of Agriculture, Agricultural Extension Service Clias. U. Pickrell, Director Cooperative extension work in agriculture and home economics, the University of Arizona College of Agriculture and the United States Department of Agriculture cooperating. Distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914. 3AI—Revised November 1952—Circular 129 Raising 4-H Pigs

This circular is written for you you fatten one or two weaner pigs as a 4-H club member to provide as a first-year project. a guide for your pig project. The The project then may be expand- market pig, whcih should be the ed to fattening two or more pigs or more desirable project for begin- to raising a litter. The second sec- ners, is the subject of the first sec- tion is devoted to the sow and litter tion. Financial loss is less likely if project.

Market Pig Select either a gilt or a barrow Selection at about weaning time. Be partic- Raise the very best pig possible! ular and consider these points: The best is determined by market (1) The market standards of con- demands. Don't feel that because formation. you may plan to fatten your pig for home use, you need not select (2) The characteristics of a good what is considered to be the best feeder. type of pig. (3) Health and thrift. that particular breed and well pro- portioned indicates that the pig is from selected breeding and should feed well. A head that is too long for the breed usually reflects "hit and miss" breeding and a combin- ation of conditions that do not pro- duce economical feeders. Body In a good feeder, the body should be deep but not out of proportion. Market standards are important. Avoid the long, rangy pig and also the "chubby," very fat type. Market Standards Health and Thrift Health and thrift in your pig are Market standards of conforma- important. These traits are shown tion are important. At your local by the strength of the back and meat market, the butcher likes to legs, brightness of the eyes, shine show his customers a well-rounded in the coat, and vigor in action. ham—smooth, full, and carried well Select from a healthy, well-bred down to the hock. He knows that litter in which pigs have been vac- is what the customers will buy. cinated for hog cholera. You will note, too, that his cus- The "Perfect" Pig tomers demand smoothness, thick- ness, firmness,an d even flesh in the Study a judging score card for sides, the shoulders, and the loins. fat barrows. It will be divided into Note other demands in the butcher a scale of points with 100 repre- shop and remember them when se- lecting your pig for fattening.

Characteristics Of a Good Feeder Characteristics of a good feeder are important to you from the standpoint of economical produc- tion. Naturally, you will want a pig that will gain the most with the least feed. Your management will have much to do with this, but certain characteristics of feeding must also be remembered in select- ing your pig. You'll want a pig that will gain Head the most with the least feed. The head is a good indicator. A broad head that is rather short for sentmg perfection. Score cards, vary, but usually you will find that the body is credited with about one-third of these points, the hind quarters nearly one-fourth (usual- ly 23 points), the fore quarters one- tenth, and the head and neck about eight points. General appearance (weight, form, quality, and condi- tion) makes up the remainder of the score, or about one-fourth. Consider these factors and form a picture of your ideal finished pro- Shade is necessary and must be duct. This mental picture of your provided for if you do not have a ideal finished product should be of naturally shaded area. a pig with the following: (1) Trim jowl and middle. (2) Smoothness and firmness of Ec[Ulpil!©nt fleshing. (3) Uniform width and depth of Pet! body. In the warmer parts of the state, (4) Large hams and a wide loin. some sort of open shelter which (5) Rather long, deep side with will keep the pen dry should be medium length of leg. constructed. At higher elevations When you have this "picture of more shelter will be required for perfection" well in mind you are storm protection. Floor space of ready to select your weaner pig and shelters need not be great, but some start to work. provision for daily exercising (at least 15 by 15 feet) for one pig will be necessary if pasture is not avail- able. There are many plans for hog houses published in various books and bulletins. Your needs will de- pend on your particular location, but build equipment that will last. Shade Shade is a necessary part of equipment for summer, unless you have a naturally shaded area. A frame structure with brush or palm Your pig will need daily exercise. branches is effective and inexpen- Provide for it in your plans. sive. (See "Swine Raising in Ari- zona," Arizona Experimental Sta- tion Bulletin No. 185 Revised.) Water Pigs like a constant supply of clean, clear water. This can be pro- vided by a portable drum trough. (Shown in "Swine Raising in Ari- zona.") A wallow is not necessary and should be avoided unless it can be kept clean. The best wallow is a concrete type which will maintain Proteins are muscle - building about six to eight inches of clean foods. water. Clean the wallow at least twice a week. You alone must decide what Feeding Equipment equipment you have and what you must have, but some equipment The feeding equipment you con- should definitely be used. The idea struct will depend a great deal on of just throwing the hog some slop plans for future pig projects. In in any sort of trough does not pay. the references (Page 19) you will find plans for good types of equip- ment which will pay for itself if the project is to be carried on over a period of years. If only one or Kinds of Feed two pig projects are planned, then In feeding, your objective is to only a small amount of equipment raise 200-pound pigs with the least need be constructed. cost in feed stuffs. To do this it is Types of feeding equipment that necessary to supply the right kinds should be considered are feeding of feed in the right proportion. troughs, self-feeders, and possibly Heat and energy producing feeds hayracks. Whatever equipment you are fats and carbohydrates. Car- use, build it well. You can't pro- bohydrates include sugars and ceed with a half-done job. starches.. .Grains contain high per- centages of carbohydrates. Barley, corn, wheat, hegari, milo, kaffir, oats, and rye are examples. Tissue or muscle building feeds are those classed as proteins, which are nitrogenous compounds. Pro- teins are particularly important in the ration of growing pigs. Grains contain only small amounts of pro- teins, so that it is necessary to sup- ply other feeds in addition to grain to get sufficient proteins. Fats, sugars and starches are en- ergy foods. Commercial 60 percent tankage and meat scraps, cottonseed meal, alfalfa hay and pasture, linseed meal, fish meal, skim milk, and buttermilk are all good sources of proteins. Better results are ob- tained if a mixture of two or three of these protein concentrates is in- cluded in the ration. Cottonseed meal cannot be safe- ly fed as more than 10 percent by weight of the ration. Amounts over 10 percent are apt to cause diges- tive disorders and be toxic to the

Minerals Be sure that your ration contains Bone growth is dependent on salt, or that salt is before the pig minerals in the ration. Calcium at all times. and phosphorus are most important to bone development. A well-bal- anced ration including tankage, period. A ration must contain the meat scraps, skim milk, or other proper mixture of carbohydrates, animal products will not usually proteins, and minerals to provide require mineral supplements. energy and build tissues and bone If minerals are needed, a mixture or growtli. of 40 percent ground limestone, 40 Salt percent steamed bone meal, and 20 percent salt will supply calcium Be sure that the ration contains and phosphorus. Alfalfa, clover salt, or that salt is before the pig and other legumes also contain cal- at all times. Never change your cium and phosphorus. ration suddenly; any changing should be gradual. Vitamins Select Available Feeds Vitamins are essential to health To determine the ration, consider and growth of pigs. They will be the amount and price of feeds supplied in sufficient amounts by available. In Arizona, barley or a reasonable amount of sunlight hegari is usually easier to get than and leafy green plants. Therefore, corn. It is also more economical. pigs on pasture usually get enough An excellent protein supplement vitamins. for your pig is skim milk used as part of the ration. Be sure the milk Rations is from tuberculosis-free cows. The ration is the amount of feed Do not try to raise your pigs on an animal will eat in a 24-hour grain alone or on skim milk alone. If alfalfa pasture is not available, —7— alfalfa hay may be used. alfalfa pasture, if at all possible, un- til it has reached the age of five or six months. Grains Grain such as barley, or hegari (ground) fed in a self-feeder will be used at the rate of about 2 pounds per day at first, then grad- ually increased. Use old barley be- cause newly harvested barley sometimes causes a digestive dis- turbance. Keep your pig on clean alfalfa A Good Ration pasture until it has reached the age Your ration then would be 2 of 5 or 6 months. pounds of grain, gradually in- creased; 4 pounds of skim milk, and alfalfa pasture. If dry alfalfa On pasture, allow about 4 pounds is used, let the pig have all it will of skim milk per day, and on dry eat and allow 6 to 8 pounds of skim lot, about 6 to 8 pounds. (Milk milk. weighs about 8% pounds per gal- lon, or roughly one pound per pint.) Other suggested mixtures are as follows: (If the self-feeder is not Pasture used, allow feed on the basis of about 2 pounds of feed mixture Production of pork is usually per day at weaning, increasing more profitable if good pasture is gradually to about 4 pounds at 120 provided. Keep your pig on clean pounds, and then all they will eat). Suggested Mixtures While the pigs are growing If the pigs are If the pigs are on up to about 100 lbs. on dry lot alfalfa or pasture Mixture No. 1 Grain 80% by weight 85% by weight Tankage—50% (Trinity 10% by weight 10% by weight * Cottonseed meal—25% (Mixture 5% by weight 5% by weight Alfalfa meal—25% 5% by weight Mixture No. 2 Grain 90% by weight 92% by weight Tankage 5% by weight 5% by weight ^Cottonseed meal 2%% by weight 3% by weight Alfalfa meal 2%% by weight * Soybean meal or linseed meal can be substituted for cottonseed meal. Sanitation Sanitation is important in any livestock project, and it is most im- portant in a pig project. Intestinal parasites and filth-borne diseases are said to be responsible for most hog losses in Arizona. These losses can be controlled by sanitation. There are, of course, infectious diseases among hogs in Arizona which require preventive sanita- tion, too! But remember, most losses are caused by intestinal par- asites and filth - borne diseases A healthy pig, properly fed and which can be controlled by sani- kept under sanitary conditions, is tation alone. capable of warding off many dis- Disease organisms and parasite eases. eggs thrive in dirty, wet, dark and crowded quarters. Avoid these con- ditions. feeding equipment, and clean wa- ter. See that your lot and quarters are dry and well drained. Cleanliness If there is moisture in any por- Practice cleanliness — clean pigs, tion of the lot, your pigs probably clean lots, clean pastures, clean will make a wallow of it. If you are to provide them with a wallow — provide them with one that can be cleaned, and clean it at least twice weekly. A cement wallow is the best type. Don't place your hogs in a dark, dingy corner. Let them have the benefit of the sunlight, but provide some sort of an open shade for them in the summertime. Do not crowd pigs. Even if you have only one pig, be sure to pro- vide enough space.

Diseases In considering diseases, or any disorder in pigs, remember these two things: Cleanliness is essential in raising your pig. (1) Sanitation is important. A healthy pig is capable of ward- ing off most diseases. To be healthy, your pig must be properly fed and must be kept under sanitary con- ditions. (2) Consult a veterinarian when necessary. If your pig is worth anything at all, it is certainly worth a few dol- lars to call a competent veterinar- ian when any disorder arises that Lice and mange can be controlled you cannot diagnose and properly by dipping or spraying, or by nsing treat. a hog oiler. Hog cholera, erysipelas, swine flu, and swine enteritis are prom- inent among infectious diseases which may be found in Arizona. Parasites Hog cholera is easily prevented by Intestinal parasites are not likely vaccination, but the vaccination to be troublesome if your pig lot should be administered by a com- is kept sanitary, but it is possible petent veterinarian. In selecting that parasite eggs existed in the your pig for this project, try to lot from which you selected your select one which has been vaccin- pig. In that case, perhaps your pig ated for cholera. should be wormed. But do not Erysipelas, swine flu, and swine worm your pig until you have de- enteritis are all infectious and can termined definitely that worms ex- be contracted in the most sanitary ist. hog lot in the state. However, this Have samples of his droppings is not usually the case. analyzed by the state laboratory to If your pig becomes listless, has determine just what type parasite a dull coat, loses the brightness of eggs are found. (For further dis- his eyes, there is something wrong cussion of diseases, see Farmers' with him—call a veterinarian. The Bulletin No. 1437, or talk to your sooner you receive competent ad- local County Agricultural Agent.) vice, the less will be your loss. External parasites, such as lice and mange, are easily controlled by dipping or spraying, or by using some sort of a hog oiler. When oil sprays are used, pigs should be kept out of the sunlight for several days. Prevent Diseases Sanitation must be practiced as a preventive, not as a cure for dis- eases. Your pig always should be kept in clean, dry, warm quarters. Do not wait until he becomes ill before you build such equipment. If sickness conies, call you* vet- erinarian. —10— A pig, once sick, is hard to cure. good idea, too, particularly near Sanitation should be thought of show time. Trimming the feet will always as a preventive, rather than allow the pig to stand up on his a cure. toes. Practice sanitation daily so that it does not become a burdensome, Wash Your Pig unpleasant task for the week end. All of this comes under the head- You will find it much easier to keep ing of "handling," which will con- clean as you go along on your pro- tribute to the showing your pig ject than to clean up accumula- will make. Of course your pig tions of a week or more. should be washed with soap and water the morning of the show, and kept bedded with clean straw until Fitting and Showing show time. The properly fitted pig for the Trim Hair show ring will be thoroughly clean, You will also want to shave the well groomed, and in good condi- hair from the outside of the pig's tion. You are striving for the "pic- ears and from the base of the tail ture of perfection" which you had to the switch. You could trim the in mind when you made your se- hair from the inside of the ears lection at the beginning of this pro- with a pair of scissors. This gives ject. the appearance of more refinement How closely you approach your and trimness. Do this a few days picture of perfection is a measure before the show. of how well you have succeeded in your project. Of course, you can- Use Talcum not expect to have perfection it- If there are any white markings self, but in the show ring do not on the pig, they could be powdered fail to display all of the good points. with ordinary non-scented talcum powder to make the white stand Handling out. However, if the weather is hot it would be better to leave the Daily handling, or at least fre- powder off and simply wet the quent handling, is good practice. pig all over and brush the hair Your pig becomes accustomed to straight. This will keep the pig handling and to the performance cool and make him shine at the that will be expected in the show same time. ring. Also, exercise is provided for the legs and development of wind. Sprinkle With Water You should teach the pig to stand In order to keep the pig wet in correctly, to turn, and to remain the show ring, you could have a quiet. Frequent washing, occas- small sprinkler can, and sprinkle ionally with tar soap and water, him once or twice. You can sprin- is a good practice. Occasionally kle him also by dipping your brush brushing the hair with oil is a in a bucket of water and shaking the brush above the pig, releasing —11— the water on him. Be "On The Job1' At the show, be on the job. Be ready when your class is called. Re- member courtesy and good sports- manship always. If you have trained your pig well, it will appear in the ring alert at all times with the back well arched. Careful plan- ning and practice will enable you to show your pig to its best ad- vantage.

Shipping Train your pig well so it will You may have to ship your pig show its best at the fair. to the show. At least hauling in a pick-up, trailer, or some similar means will be necessary. Take It Easy Whatever the means, be sure it is in good order. There should be When you are hauling pigs it is no projecting nails to scratch, and never necessary to crowd or beat no holes m the floor The surround- them. In show rings, crowding, ings should be clean. Cover slick beating, or other acts of impatience truck bottoms with 2 inches of dry will reflect against you as a show- sand to make a firm footing for your man. In shipping to market, crowd- ing and beating will injure the flesh Pig- and will be reflected in the price If shipment is for a considerable you get. distance, you may want to build a shipping crate so that you can be more certain on these points. Marketing Perhaps there will be a sale at the fair where you show your pig. If so, this is the best place to mar- ket. In any event, try the local market first — either local market day, local fair, or local butcher shop.

Take proper care of your pig in shipping. —12— Sow and Litter Selection The Boor The important thing to remem- Points to look for in the boar: ber in your litter project, as in fat- • Purebred and of the same tening your barrow or gilt, is the breed as the sow. demand of the consumer. Select • Masculinity about the head. your breeding hogs with this in • Strong, well-arched back and mind. loins. You should choose purebred gilts • Smooth shoulders, and long, (or sows) and boar of the same smooth sides. breed. They should be selected • Deep, smooth, firm hams from large, thrifty litters. If for any reason the gilts chosen are well • Straight, strong legs and pas- graded up instead of purebred of terns. the desired breed, be certain that • Quiet disposition and even they are of the desired conforma- temperament. tion. Then be doubly certain to • Free from disease and injury. select an excellent purebred boar. If the boar is being purchased, select one at least 6 months of age, The Sow so that any weakness will have Here are points to look for in the had a chance to develop. But do sow: not plan to use him until he is at least 8 months of age. Also look • Refinement and femininity over his sire and dam, and any of about the head. his pigs if he has been tried. • Strong, slightly arched back and loin. If the boar is being selected for service only, bring him to the sow • Smooth shoulders and long, in her natural surroundings—don't smooth sides. take the sow to him. • Full, firm, and deep hams. • Trim jowls. Equipment • Strong straight legs and short More equipment will be required pasterns. in the litter project than in the • Two rows of normal teats, at feeder pig project. Here are merely least five in each row, making a mentioned some things that should total of ten. (It would be better if be considered. she had six in each row for a total Details and pictures can be found of twelve teats.) in any of a number of publications • Even temperament and quiet (USDA Farmers' Bulletin 1437, for disposition. instance.) Often the plans describe • Selected from a large healthy more elaborate equipment than is litter in a well-bred herd. necessary for parts of Arizona, so allow for your local weather con- —13— ditions.

Sow and boar alike should be in If everything is going right with good condition when bred, but not the sow at farrowing time, do not overly fat. It is important, too, that disturb her. In very cold weather they be kept on well-balanced ra- (or if the sow is restless) as soon tion including alfalfa hay or pas- as the pigs are farrowed, place ture prior to breeding time. them in a box or sawed-off barrel, well bedded with straw or burlap. A jug of hot water that is well wrapped to prevent burning may Before Farrowing be placed in the box to add warmth. The sow should be gaining in Do not allow the little pigs to be- weight at breeding time and the come chilled. See that they have boar she is bred to should be in an opportunity to nurse very 2 or good condition, but not too fat. A 3 hours. clean, dry bed, plenty of exercise and water, and a liberal grain ra- tion are some of the principal fac- tors of success. After Farrowing Ground oats and alfalfa consti- When the sow farrows, do not tute a good ration. Use 2 pounds disturb or attempt to feed her (un- of each, together with 3 or 4 ears less she appears hungry) for at of corn, fed daily to each mature least 24 hours. Place near-by, fresh sow. Sows should have access to water which has had the chill re- alfalfa either in a pasture or in a moved if the weather is cold. Feed hay rack at all times. Some bran bran or ground alfalfa if she seems added to the sow's ration about a hungry. week previous to farrowing has a After the first day, feed a light laxative effect and is very desir- portion of the same feed the sow able. has been receiving, provided it has Give your sows the above men- been a good ration. If the feed has tioned care during pregnancy, and been fed dry, it would be well to farrowing time will not hold the use the same mixture as a slop. worries it might otherwise.

Farrowing Time A few days before the sow is due to farrow, place her in a separate pen that has been thoroughly cleaned and lightly bedded. Permit her to exercise in a yard each day to keep her in good condition and prevent constipation. A guard rail in the pen offers protection against crushing the pigs. Do not allow newly born pigs to —15— become chilled. As a precaution against feverish- ness, do not feed large amounts of corn. The sow's feed should be grad- ually increased as the litter is able to take all of her milk. She usually can be put on full feed at the end of two weeks. After this she needs all the feed she can handle to nurse a good-sized litter. Do not over-feed, for it may cause the pigs to scour. The pigs may be weaned at 8 to Each sow is different, so feed and 10 weeks of age. care for each one according to her needs and appetite. Put the sow and litter on a new pasture within a week of farrowing the pen and leave the pigs in the if the weather permits. place they are accustomed to.

Before Weaning Castration, By the time the pigs are three Vaccination weeks old, they will begin to eat from the trough with their mother. Castration of pigs should take If you wish to hurry this develop- place at from three to six weeks ment, a small creep may be pro- of age. You should secure compe- vided. tent assistance in performing this operation. Remember that regard- In the creep, the pigs may be fed less of how it may be done, a dis- by themselves in a shallow trough, infectant and cleanliness are im- or self fed. A creep is needed if portant. the sow is self fed. Vaccinate for hog cholera at an early date. Usually just before or just after weaning is best. Read page 34 of "Swine Production" Weaning (USDA Farmers' Bulletin No. 1437) concerning vaccination. The pigs may be weaned at eight to ten weeks of age. little difficulty Do not vaccinate for hog cholera should be experienced at this time, except under guidance of a compe- provided the sow's feed is gradually tent authority. reduced, and the pigs have been fed liberally. Remove the sow from —16— Diseases can be controlled if you vaccinate for hog cholera and other infectious diseases under supervi- sion of competent authorities and if you remember that you will save money by calling a competent vet- erinarian as soon as you detect sickness in your hog lot.

Parasites Internal parasites can be con- trolled by the practice of sanitary measures. External parasites caus- ing trouble are chiefly lice and Vaccinate for hog cholera only mange mites. They can be con- under the guidance of a competent trolled by spraying or dipping with authority. D.D.T. or B.H.C. Apply according to instructions on the product you use. Study the McLean County sys- Sanitation tem of sanitation outlined in "Swine Raising in Arizona" and Read again the comments on follow it closely whenever it ap- sanitation referred to under the plies, especially at farrowing time. discussion of the Market Pige (Page 3). All that applies to the market pig applies doubly to the litter. Water System Filth and unsanitary conditions Your watering system is import- are responsible for most of the ant to sanitation. Have a clean, hog losses in Arizona. sturdy trough with no leaks. Do not depend on ditch water running through the lot. Diseases Provide These Hog cholera and certain other swine diseases which are caused by You will have sanitation if you virus or germs are contracted only provide: by direct contact with the particu- lar organism, but the resistance of 1. Clean housing, clean equip- hogs to disease is definitely low- ment and a clean lot. ered if sanitation is not practiced. 2. Dry housing, and dry, well- It is not too great a task to keep drained lot. your hog lot and equipment clean if you clean it daily. 3. Enough direct sunlight, but also shade in summer. —17— 4. Plenty of space. steps to these procedures, and they are explained in considerable detail in USDA Farmers' Bulletin No. 1186, "Pork on the Farm." It is suggested that you secure and study this bulletin before you butcher. (See your County Agri- cultural Agent.) A few important points to know and understand are: \/ Take the pig off feed but let him have all the water he will drink for 24 hours before slaughter.

Plan to have your heavy hogs / ready to market in August or Sep- •\ Thorough bleeding is impor- tember. tant Learn to "stick" and bleed properly. \/ Do not run or disturb the Marketing animal unnecessarily before slaughter. Hog prices are usually the high- est during the months of August \/ Chilling is important. If you and September. Plan to have your butcher in warm weather, heavy hogs and old sows ready to some arrangements should be market then. made for chilling from 34° to Arizona does not raise enough 36° F. within 24 hours. hogs to supply its own needs. Your local packing plant is always look- \/ Have proper equipment and ing for good quality hogs. have it clean. •\/ Learn to cut the carcass prop- Butchering and erly. Preparing the Meat \/ Keep the meat clean. After weaning, your pigs either will be retained for a breeding herd, fattened for market, or fat- Shozvn on the cover is Pat Luster tened to butcher. It is good econ- of Pima in Graham County. He has omy to take care of your own pork developed his 4~H pig projects into needs on the farm. a nice income enterprise. In the pic- To do this you should know ture arc some of his feeder pigs. about butchering, curing, and can- ning. There are many important —18— References (1) Morrison, "Feeds and Feeding" 20th Edition

(2) USDA Year Book 1942—"Keeping Livestock Healthy"

(3) Russell, "Swine Production"—USDA Farmers' Bulletin, 1437

(4) Stanley, Bell, and Rigden, "Swine Raising in Arizona"—Agricultural Experiment Station Bulletin No. 185 Revised

(5) "Fitting, Showing, and Judging Hogs'*—USDA Farmers' Bulletin, 1455

(6) J. T. Rigden, "Pork—A Source of Home Meat Supply"—Extension Circular No. 113

(7) K. W. Warner, "Pork on the Farm"—USDA Farmers' Bulletin No. 1186

Acknowledgement is hereby given to Carl E. Safley, assistant animal hus- bandman, University of Arizona Agricultural Experiment Station; Carmy G. Page, county agricultural agent for Graham County; and John L. Sears, county agricultural agent for Greenlee County, for their work in revising this circular. The original circular was prepared by Frank C. Armer, former extension spe- cialist in animal husbandry.