Thread: PIGS 101 (A start)

I saw this in another site,
i think it could be good for this site too,

add all you know and have experienced about pigs in Thailand,

let me get the ball rolling

Every poor farang thinks pigs are a good idea, unless you have experience forget it, have you tried trimming or pulling teeth on a fully grown pig?

Originally Posted by peterpan

have you tried rimming.......... on a fully grown pig?

No....Prey tell.

Word from the wise: DON'T BOTHER.

I know people who grow pigs in Australia, their piggerys are of a high standard and it is very demanding, but can be quite rewarding if done properly.
Would I do it, no thanx.

Originally Posted by peterpan

Every poor farang thinks pigs are a good idea, unless you have experience forget it, have you tried trimming or pulling teeth on a fully grown pig?

That's why you should clip them soon after birth. Dock tails too.

Originally Posted by peterpan

Every poor farang thinks pigs are a good idea, unless you have experience forget it, have you tried trimming or pulling teeth on a fully grown pig?

why would you want to do that?
I am not a dentist

Originally Posted by Rural Surin

Word from the wise: DON'T BOTHER.

Who is the wise? You?
get real, your an old man living with a woman half your age in issan, is that what you call wise?

Originally Posted by SpicyMartin

That's why you should clip them soon after birth. Dock tails too.

spot on mate and tie up the umbilical cord too, some choose not too,
done both and see no difference

The Duroc
In 1812, early "Red Hogs" were bred in New York and New Jersey. They were large in size. Large litters and the ability to grow quickly were characteristics Durocs possessed from the beginning. The foundation that formed today's "Duroc" was comprised of Red Durocs from New York and Jersey Reds from New Jersey.

In 1823, Isaac Frink of Milton in Saratoga County, New York, obtained from Harry Kelsey of Florida New York, a red boar, one of a litter of ten pigs. The sire and dam of these pigs were probably imported from England. Kelsey owned a famous trotting stallion named Duroc, so Frink named his red boar in honour of the horse. This boar was known for his smoothness and carcase quality.

His progeny continued the Duroc name and many of them inherited his colour, quick growth and maturity, deep body, broad ham and shoulder, and quiet disposition. The Duroc was smaller than the Jersey Red, with finer bones and better carcase quality. Beginning in the early 1860s, Durocs were made from a systematic blending of the two very different strains.

The first organization for the purpose of recording, improving, and promoting Red Hogs was the American Duroc-Jersey Association, which was established in 1883. At the 1893 Chicago World's Fair, Durocs gained wide popularity at the first successful Duroc Hog Show.

The Duroc made two attempts to gain a foothold in this country; the first in the early 70s was not very successful, although some of those pigs were exported on to Denmark. They were re-imported in the early 80s and a comprehensive trial was undertaken by the MLC to assess the merits of the Duroc as a terminal sire. It was found that in the British skin-on fresh pork market the Duroc could not be used as a purebred but only as component of a crossbred boar. The development of Duroc crossbred boars produced large numbers of crossbred gilts. A market was found for these due to a resurgence of interest in outdoor pig production. This has resulted in breeding and selection programmes for the British Duroc focusing on female line characteristics rather than the traditional terminal sire traits associated with the breed. The Duroc has now found a special niche in the British industry and a unique British version of the breed has been developed.

Their thick auburn winter coat and hard skin allows them to survive the cold and wet of the British winter. This coat moults out in summer to leave the pig looking almost bald, but as a consequence it can cope with hot dry summers equally well. All purebred Durocs are red in colour and the development of a so-called “White Duroc” has only been achieved by crossbreeding with a white breed.

Its tenacity in looking after its young combined with its docility between times makes it an ideal candidate for an outdoor pig, either as a dam or sire line, and its succulence and heavy muscling makes it very suitable for anything from light pork to heavy hog production.

Further research funded by the MLC has investigated the Duroc’s claim to produce high levels of tenderness. This has led to a recommendation to include Duroc genetics as part of the meat quality Blueprint.

The British Landrace
The first Landrace pigs were imported into Britain from Sweden in 1949 (4 boars and 8 gilts) with other imports to follow from 1953 onwards, these came into Northern Ireland, the Isle of Man and the Channel Islands.

The British Landrace Pig Society was formed to create a herd book for the first offspring born 1950, from the 1949 importation, and an evaluation scheme was created, with the first Pig Testing Scheme for daily gain and fat depths, a testing station was built at Stockton-on-Forest, York. This was a first example of pig testing in the UK, and a testament to the foresight of the founder members of the Society, as to the future needs in commercial and pedigree pig production.

With an eye on the development of the pedigree pig industry and the need for a national herd book for all breeds, the British Landrace Pig Society joined forces with NPBA now the British Pig Association in 1978.

New bloodlines were imported into England, Scotland and Northern Ireland from Norway in the 1980s and some new bloodlines into Northern Ireland from Finland and more recently from Norway. These new lines were imported, and assessed, and used to broaden the genetic base of the breed, allowing development, and making the British Landrace pig unique amongst other Landrace breeds throughout the world.

The British Landrace breed has expanded rapidly to occupy its present position as one of the UK’s most popular breeds of pig. With Landrace breeders being acutely aware of the need to improve commercial attributes of the breed, carrying on from the 1950s, with testing and selection right up to present days, keeping up with the demands of the ever changing world of commercial/pedigree pig production.

The British Landrace is a very versatile breed, performing well under either indoor or outdoor systems of management. Sows have the ability to produce and rear large litters of piglets with very good daily gain and high lean meat content, in a superbly fleshed carcase, which is ideal for either fresh pork or bacon production.

The greatest strength of the Landrace is its undisputed ability to improve other breeds of pig when crossed to produce hybrid gilts – over 90% of hybrid gilt production in Western Europe and North America uses Landrace bloodlines as the foundation for the profitable production of quality pigmeat.

Thailand’s Swine Industry: Moving Forward

Thailand’s swine industry is relatively mature. According to the country’s Department of Livestock Development, 960,000 sows produced 15 million slaughter hogs in 2009. Chilled- and frozen-meat exports tallied about 1,350 tons, worth U.S. $49 million. Frozen meat primarily goes to Hong Kong; with Japan a favored destination for cooked product. Thailand’s per capita pork consumption is about 35 pounds per person.
Thailand has two major integrators, which control about 30 percent of the country’s swine industry. The bigger of the two is the Thai agri-food conglomerate CPF (Charoen Pokphand Foods plc). CPF started in 1921 and operates in 14 countries, including Russia. It’s one of the world’s larger animal-feed manufacturers, with 2009 profits at U.S. $297 million. CPF has several retail outlets in Thailand and long-term plans are to increase investments in those chains and its food business while reducing investments in the less-lucrative farm sector.
The other major Thai integrator is the Bangkok-based Betagro group. Part of its business involves a joint venture with Japan’s Ajinomoto group to produce frozen pork products for the Japanese market. Like CPF, Betagro is focusing on the more profitable retail sector. Its goal is to open 31 new outlets this year, bringing the total to 65. Sales from Betagro’s chain are forecast to be U.S. $49 million this year. The pig production business contributed around 5 percent of this, with feed accounting for 50 percent.
Betagro’s Future Trends
Betagro’s central operations are based in Lopburi province, about 100 miles northeast of Bangkok, which primarily produces processed meat products for export.
Chief Operating Officer Vasit Taepaisitphongse says the company’s 2010 sales are projected to increase 10 percent. Apart from meat exports and sales in metropolitan areas such as Bangkok and other tourist venues, Betagro intends to increase its sales in provincial markets across Thailand’s four regions. This will occur through investment in production and processing facilities to the tune of U.S. $49 million into 2012.
The goal is to invest in chicken- and pork-processing plants in all regions of Thailand “to supply processed meat products to the regional markets, which are growing rapidly due to consumers’ rising incomes,” says Narongchai Srisantisaeng, senior vice president of regional and feed business.
“Our regional investments, especially in modern pig abattoirs, aim to provide hygienically processed pork for the Thai consumer in response to the government’s food-safety policy,” he adds. (Much pork is still sold through the “wet market” or by the roadside where pieces of pork are displayed in the open with temperatures reaching 80° F or more. The meat is uncovered and exposed to insects and such. It is how things still operate in many Asian countries.)
Betagro now operates three pig abattoirs: one in Lopburi province (central) with a daily throughput of 1,700 pigs; another in Chiang Mai province (north), slaughtering 200 pigs; and one in Pattalung province (south), with a throughput of 240 pigs.
“We’re considering investing in the south with another abattoir, which would slaughter 240 pigs per day and would cost U.S. $3.1 million,” Srisantisaeng says. Betagro has no pork processing facilities in the northeastern region, but the company is planning to build three pig abattoirs there; one is nearly completed. It is located in Khon Kaen province and will have a daily throughput of 240 pigs.
With all these facilities in place, Srisantisaeng expects revenue from the regional and feed business will increase 8.5 percent to U.S. $54 million this year.
“The southern region is an important market. Although it has a smaller population than the other regions, meat consumption there is nearly double that of the rest of Thailand, standing at 50 pounds per person annually. The southerners have a higher purchasing power relative to other regions,” Srisantisaeng adds.
Betagro operates a feed mill in the south and has 1,200 contract farmers, with a combined finishing capacity of 22,000 pigs.
According to Srisantisaeng, Betagro will reduce the number of live-pig sales and increase sales of hygienically processed pork. Currently, only 25 percent of pigs marketed are processed in hygienic abattoirs in the south.
“Ten percent of fresh, chilled pork from our abattoirs will be sold through Betagro shops, 60 percent will be supplied to institutional customers such as hotels and restaurants, and the remaining 30 percent delivered to wet-market stores. However, those vendors have to follow our food-safety guidelines and must store the meat in the chiller,” he adds.
With Betagro’s hygienic pork, Srisantisaeng projects that sales in the south would increase by 20 percent from 2010 to 2012, a sum of U.S. $195 million.
CPF — Moving from Farm to Food
It’s clear that CPF is moving from being a multinational, agro-conglomerate and is repackaging itself as a globally integrated food firm. It is building up its “CP” brand worldwide and selling food products in Thailand and abroad, instead of selling products under the customers’ brand labels as in the past.
This strategy has increased CPF’s sales for the first half of 2010 by 21 percent year-on-year, while net profit soared 82 percent, according to Adirek Sripratak, CPF’s president and chief executive officer.
International sales from CPF’s overseas subsidiaries increased 91 percent, while sales in Thailand increased 7 percent compared to the same period in 2009. “This outstanding performance is a result of improved efficiency in production, cost and financial management,” Sripratak reports.
CPF aims to become “the kitchen of the world,” supplying safe, quality food for consumers worldwide, he adds. “We continually focus on innovative production processes, creating new products and human resource development to improve the competitiveness of our business.”
According to Sripratak, CPF will off-load its farming facilities in Thailand and turn to outsourcing live animals for processing.
CPF’s Chief Operating Officer Pong Visetpaitoon explains that outsourcing will allow CPF to trim production costs, gain better margin and limit the company’s exposure to price volatility in the fresh-meat market.
“We plan to sell pig and chicken barns, which will remove the burden of costs and depreciation of such assets,” he notes. (Contract growers are likely to buy CPF’s barns.)
Food accounted for 25 percent to 30 percent of 2009’s sales, and is expected to increase to 35 percent to 40 percent this year.
“Overall profits have risen because profit from food sales averages around 15 percent compared with only 5 percent for fresh-meat sales,” Visetpaitoon says.
Sripratak points out that investment in farming sectors will occur in CPF’s subsidiaries outside of Thailand where markets for live animals and fresh meat are growing fast. Such countries include Russia and the Philippines.
In 2009, the company invested in a 2,400-sow seedstock operation in Russia, along with commercial units to hold 18,000 pigs. CPF also is setting up its own pig business in the Philippines and is building a 1,200-sow breeding pig farm, as well as commercial facilities to accommodate 10,400 pigs.
As you can see from a snapshot of these two integrators, Thailand’s pork industry is indeed moving forward.
- See more at: Thailand

FEED PROCESSING

(Table of Contents)
Grinding is the most common method of feed processing for the swine producer and nearly all feed ingredients will be subjected to some type of particle size reduction. Particle size reduction increases the surface area of the grain, allowing for greater interaction with digestive enzymes, improving feed efficiency. It also improves the ease of handling and mixing characteristics. However, fine grinding will increase the energy costs of feed processing and may result in the feed bridging in feeders and bulk bins. increased dustiness, and the potential for gastric ulcers. Therefore, the increased costs of fine processing must be offset by the resulting improved feed conversion.

What is the optimum particle size?

Confusion exists concerning the optimum particle size of swine diets because of broad classification like "fine, medium, and coarse," used to define particle size. In addition, different grains, because of their kernel size and shape, will produce a different particle size when ground through the same screen. At present, considering improvements in feed efficiency, processing costs, incidence of gastric ulcers, and potential for bridging, an average particle size of 700 to 800 microns is recommended.

In addition, fine (700 microns) grinding of high-fiber feed ingredients has been shown to improve their feeding value. As a rule of thumb, if there are whole kernels in your feed, it is probably not ground fine enough,a nd you may be losing 5 to 8 percent in feed efficiency. Results of over 1,500 samples analyzed at Kansas State University since 1985 indicate that 70 percent of the samples are over 800 microns in particle size.

Should I process my feed with a hammermill or a roller mill?

This is one of the most frequently asked questions concerning particle size reduction. Either mill is capable of producing the desired particle size. However, there are advantages and disadvantages that must be considered to determine the best mill for your operation. Hammermills have greater capacity per unit horsepower, and it is easy to change from grinding one grain to another by changing screens. However, a hammermill requires more energy than a roller mill and will produce a higher percentage of fines and dust.

A roller mill requires about 28 percent less energy to produce a 700-micron particle size than a hammermill, but if grain types are to be changed frequently, the roller mill will need to be adjusted for each grain. For processing grain with a hammermill, screen size will vary based on type of grain. Corn and wheat may be processed through a hammermill equipped with a 3/16-inch screen, whereas a 1/8-inch screen is recommended for processing milo, barley, and oats. By using these screens with the respective grain, a 700- to 800-micron particle size should be achieved.

Condition of screens and rollers will be critical in grinding efficiency and maintaining optimum particle size. Screens and hammers need to be checked at least monthly for wear and replaced if there are holes in the screen or if the holes become funnel-shaped. Hammers can also be reversed or replaced if they become worn.

In roller mills, three criteria are essential in producing a 700- to 800-micron particle size: (1) the rolls should be moving with a differential drive of one roll moving 50 to 75 percent faster than the other to produce a shearing action that will help "cut" the kernel rather than crush it; (2) the rolls should have corrugations to help slice the grain, with the desired corrugations per inch of roll being 8 to 10 for corn, 10 to 12 for wheat, barley, and oats, and 12 to 14 for milo; (3) the corrugations should have a 1- to 2-inch spiral to increase the shearing potential and eliminate fines. Magnets are important to remove any metal objects from the grain and increase the longevity of hammers, screens, and rollers. Both hammermills and roller mills should be checked periodically for wear.

How beneficial are other processing methods?

There are many different methods for processing feed for pigs. In addition to grinding, the most common forms of feed processing are pelleting, extruding, and roasting.

Pelleting. Pellets can be made of different lengths, diameter, and degree of hardness. The ingredients of the diet will influence the hardness of the pellet and pellet quality. Various studies suggest a 3 to 10 percent improvement in growth rate and feed efficiency when pigs are fed pelleted diets rather than a meal. This appears to result from less feed waste with pelleted feeds. Pelleting appears to improve the nutritional value of high-fiber feed ingredients to a greater extent than that of low-fiber ingredients. This may be a result of increasing the bulk density of the feed. However, as energy costs increase, the economics of pelleting swine feeds may be change. The increased diet cost must be offset by the improved feed efficiency or other productive measure of pigs fed the pelleted diet. Of future importance is the potential benefits that pelleting produces by sanitizing the feed. This aspect has yet to be examined in swine production and may play an intergral part in future production systems.

Extrusion and Roasting. Extrusion processing involves the application of heat, pressure, and (or) steam to an ingredient or diet. Extruders are sometimes used for on-farm processing of soybeans. If properly heated, this is an easy way to add fat to swine diets and utilize home grown soybeans. Recent research shows that moist, extruded, soy protein concentrate is an excellent protein source for baby pigs.

Because of volume and tonnage, extrusion of complete feeds is usually not economically justified based on performance of pigs fed extruded complete feeds. Furthermore, extrusion increases the bulkiness of the diet, making it more difficult for the pig to consume enough feed to meet its nutrient requirements.

Roasting can also be used to process home-grown soybeans. This can also be an alternative method for adding fat to swine diets. However, roasting temperature and times must be checked to ensure adequate processing. The added cost of the extruded, or roasted products must be the ultimate consideration in determining the feasibility of their use in swine diets.

Other Processing Methods. Several alternative processing methods are available to swine producers. Steam flaking, micronizing, and other processing methods often do not improve pig performance enough to justify the added expense of processing. When evaluating the expense of feed processing methods, the following equation will determine if it is justified:

percent improvement in feed efficiency needed to offset added diet cost

What is the feeding value of high-moisture grains?

High-moisture grain is similar in feeding value to regular grain on a dry matter basis. Rate of gain and feed efficiency, when compared on an equivalent dry basis, have been essentially the same for pigs fed high-moisture or dry grains in a complete diet. Some studies with high-moisture grains and free-choice supplement have indicated that under- or over-consumption of protein supplement is a problem. It is recommended that high-moisture grain be included in a complete ground and mixed diet. The amount of supplement needed for proper diet formulation is influenced by the amount of moisture in the grain (Table 15).

The use of high-moisture grain in a swine feeding system is an economic decision rather than a nutritional one. Although using high-moisture grain adds flexibility in timing of harvest and eliminates the need to dry grain, storage facilities can be costly and management to prevent spoilage is critical. Fresh feed must be mixed every 1 to 2 days to prevent spoilage of the mixed feed in the feeders. Thus, the various costs involved should be carefully studied for each individual case before a sound decision can be made.

If you plan to use an organic acid preservative, the high-moisture grain should be treated as soon as possible after harvest, especially during warm weather. Rate of acid application varies with the moisture content of the grain and the intended length of storage. The higher the moisture content of the grain, the greater the amount of acid needed for proper preservation. Table 16 gives the recommended rates for 100 percent propionic acid for a maximum storage period of 1 year. These rates are listed for corn, but would be suitable for other grains. The acid application preserves the grain by inhibiting mold growth. The acid reduces the Ph of the grain below the mold requirement and also kills the grain germ.

Can I mix my own fed on the farm?

As outlined in the introduction of this guide, swine producers have several options for mixing feed. In general, there is a trend towards taking more of the responsibility for mixing feed. This generally lowers feed costs and increases the flexibility a producer has in mixing several different diets, but more time, labor, and facilities will be required.

Probably the biggest concern is that the producer must now take on the added responsibility of quality control to ensure a properly formulated and mixed diet. It is difficult to determine the size of operation for which it is profitable to assume mixing and formulation responsibilities. This will also vary with the preference and goals of the producer.

A commonly suggested tonnage at which one should consider replacing purchased complete feed or supplements with soybean meal and base mixes or premixes is between 500 to 750 tons per year. To calculate the distribution of your feed costs, it is estimated that a sow and her pigs (assuming 18.5 pigs per year) will require 7.3 tons of feed per year. This includes boar feed as well. Of that 7.3 tons, the feed will be distributed as follows:

Diet % of Total
Starter I 1 percent
Starter II 2 percent
Starter III 3 percent
Grower I 13 percent
Grower II 20 percent
Finisher 45 percent
Gestation 10 percent
Lactation 6 percent
By multiplying your present feed costs per phase by the projected tonnage, you can quickly see where the bulk of your feed dollars go. This often helps to determine the cost comparison between feeding programs. Comparing these values to your actual usage is also a useful diagnostic indicator to see if you are feeding the correct feed for the correct period of time, i.e., not overfeeding one phase and underfeeding another.

In addition to particle size reduction, the producer must also be concerned about whether or not the feed is being mixed properly, and ingredients must be accurately weighed. A preferred way to accomplish this is with a gravimetric scale, rather than a volumetric meter. If a volumetric meter is used, it must be recalibrated often, because bushel weights change frequently. With a premixing system, only scaled, batch mixing operations, not volumetric mills, should be used.

Mixers and mixing time vary considerably. Mixing times for horizontal mixers are approximately 5 minutes. Worn ribbons or paddles will increase the time necessary to adequately mix a batch of feed. Vertical mixers and on-farm grinder-mixers generally required approximately 15 minutes to mix a batch of feed. Tests have shown that over-filling mixers greatly increases the amount of time needed for mixing. Worn ribbons and screws will also contribute to increased mixing times. Very often, manuals underestimate the amount of time necessary for feed mixing.

A mixing test is a sure way of knowing the correct mixing time for your mixer. Mixing efficiency can be measured by taking several samples of feed from one batch cycle and analyzing them for salt content. The variation between samples in salt content is used as an indicator of properly mixed feed (10 percent). If feed is under-mixed, this will be more of a problem for young pigs because they eat only a little feed. Larger pigs, however, by virtue of their greater feed intake, may be less susceptible to marginally mixed feed.

The sequence in which feed ingredients are added to a mixer may influence mixing efficiency and feed uniformity. Ingredients should be added in the following order: (1) half of the grain; (2) protein sources, vitamins, minerals and feed additives; (3) the remainder of the grain.

Can I over-mix feed?

There is a common misconception that feed, if mixed too long, can become "unmixed." Tests indicate that feed reaches a "steady state" of being mixed and remains at or near that point for an extended period of time. However, during transportation of mixed feed or ingredients it is possible that segregation of ingredients may occur.

BIDDING YOUR FEED BUSINESS (Table of Contents)

How can I monitor quality control?

As you assume more responsibility for mixing your own feed, quality control will be vital to avoid use of inferior feed ingredients. A stringent and tough quality control program will help in this effort. Quality control programs will vary based on the size of the operation and tons of feed used. However, the following is a suggested program indicating the items to check and how often. These are only suggestions, and you may check them more or less frequently as you see fit.

Particle size. Based on the tonnage processed per year, particle size should be checked very 400 to 500 tons of feed processed. If you notice whole kernels or even half kernels, these can be indicators of a hole in a screen or worn hammers or rollers.

Mixing efficiency. Mixers should be checked for proper mixing times when they are first installed, then updated periodically as screws, augers, and paddles become worn. This can be once every year or two, depending on tonnage mixed.

Grains. Moisture content and test weight will be most critical as indicators for determining grain quality. In addition, foreign materials and presence of molds or other contaminants that can occur because of improper storage should be noted. A moisture tester and a blacklight (for aflotoxins) can be practical means for on-farm testing of grain quality. Protein content can also be checked to determine quality.

Soybean meal. Soybean meal is the most common protein supplement used. Standards are established for protein, fiber, moisture, and calcium. The purchaser is entitled to price adjustment should these criteria not meet set standards. However, this price adjustment does not happen automatically. The producer must have the soybean meal analyzed and request a price adjustment.

When purchasing a new load, request an official sample and ask the company for a written description of the content. Then send the sample to a refereed analytical laboratory for analysis. You may decide to take a duplicate sample for analysis when it is unloaded. Generally, 48.5 percent soybean meal will have less fiber and be a more consistent protein source than 44 percent soybean meal. Other protein sources are often variable in nutrient content and should be analyzed for protein content as an indicator of amino acid content. This variation is often a hidden cost of using alternative protein sources.

Whey and fish meal. Because these ingredients are often added to baby pig diets, quality is essential. Specify "edible grade" dried whey and "select menhaden" fish meal. These producers often have excellent and predictable nutrient quality.

Dicalcium phosphate and limestone

A common problem for producers is formulating their diet with dicalcium phosphate (21 percent Ca and 18 percent P) and buying monocalcium phosphate (18 percent Ca and 21 percent P). Always check feed tags and ingredient labels.

Complete supplements, base mixes, and vitamin and trace mineral premixes. Check periodically for certain nutrient content. Generally, this will include screening for two to four nutrients and rotating the nutrients checked with each batch. Check the more expensive nutrients such as protein, phosphorous, vitamin E, and riboflavin.

Fats and oils. Rancidity may be the biggest problem with fat and oil sources. If questionable, check for free fatty acids and MIU (moisture, impurities, and unsaponafiable material). A high quality fat source is essential in formulating swine diets.

When storing fats or oils for long periods of time, stabilize them with an antioxidant, such as ethoxyquin, BHT, or BHA.

Complete diets. If a stringent quality control program is followed on all incoming ingredients and processing, there should be little need to check the final product. However, periodically checking one or two of your diets on a rotational basis is a good way to double check your system. Check for moisture, protein, and possibly calcium and phosphorus.

The preceding items are typically the more expensive nutrients and are most likely not to exceed minimum requirements.

What steps should I follow to ensure diet quality?

Fill out a diet formulation sheet, including prices and as much diet content information as possible. Feed tags and a complete ingredient description should be included when possible. These records can provide important historical information about your operation's feeding program.

Check your calculated nutrient composition and compare it to those suggested by North Carolina State University.

Check your diets frequently. Again, check the tonnage used by each phase of production to make sure you are not over-feeding a diet. Also, continually check prices of your diets and cost per cwt of pork sold.

How do I take a good sample?

Nutrient composition can vary within each specific batch of feed to such a degree that chemical composition can be significantly altered based on a non-representative sample. A composite sample that is representative of the complete batch mix is the key to successfully determining nutrient concentrations. Sampling is a step-wise procedure that must be scrutinized heavily to ensure that proper samples are obtained. First, identify the most practical method of sampling based on the mixing system, feeding program, and the purpose of the sample.

Samples taken to determine mixing efficiency are not composite and must be analyzed individually, whereas samples taken to determine crude protein, calcium, amino acids, etc., must be composite to determine average composition. Thus, the first step is identification of sampling location. The following locations are acceptable for obtaining samples:

Mixer. Samples can be taken using a grain trier/probe from separate locations within the mixer; approximately 10, 1-lb samples should be taken and combined into one composite sample for chemical analysis or kept separate for mixing efficiency tests. The most common method of sampling a mixer is to obtain 10 samples at the discharge outlet while unloading the mixer. Take care to avoid sampling the initial output as well as the final output, because these can be extremely variable.

Bulk feed. Take samples during the loading or unloading process and at timed intervals to ensure a representative sampling. Use an in-line, automatic sampler while moving the product to a bin or while loading a truck or car. However, grab samples may be obtained while unloading the product at the destination. The samples can be combined for chemical analysis or kept separate for mixing efficiency tests.

Sacked feed. Samples should be obtained using a bag trier/probe. Samples taken by hand, with a cup or with a dipper, are most common, but often fail to provide the best possible sample. Ten, 1/2 lb samples should be obtained, but deviation may be necessary depending upon the number of sacks in the lot. The bag should be laid horizontally and probed diagonally from end to end. From lots of 1 to 10 bags, sample all bags; and from lots greater than 11 bags, sample 10 bags. Samples should be combined for chemical analysis and are probably not best used for mixing efficiency tests.

What kind of variation can I expect in lab analyses?

Variation is calculated nutrient concentrations and actual analyzed values are affected by many factors. Some of these include: sampling error, inadequate mixing, inadequate calibration of scales or volumetric mixers, and storage losses. In addition. certain tolerances are allowed for accuracy of specific lab analyses. The 1990 official publication of the Association of American Feed Control Officials lists the following analytical variations as guidelines for helping officials make routine decisions on acceptability of feed ingredients.

Table 1. Analytical Variation

Item %
Moisture 12
Protein (20/x + 2)
Fat 10
Fiber (30/x +6)
Calcium (14/x + 6)
Phosphorus (3/x + 8)
Riboflavin 30

In these examples, x equals the percent guarantee, i.e., if the protein guarantee is 10 percent, the analytical variation is 20/10 + 2 = 4 percent. This means that the sample must contain between 9.6 and 10.4 percent protein to be acceptable. Analytical variation is not reported for amino acid analysis, but variation from 20 to 30 percent can be anticipated.

Will having feed chemically analyzed aid in diet formulation?

Yes, because individual feed ingredients will vary testing results will aid in diet formulation. An alphabetical list of commercial analytical laboratories appears in Table 17. This listing is for information only and does not constitute an endorsement of the labs listed nor a discredit to any lab inadvertently omitted from the list. Contact the lab of your choice for a price list and for instructions on size of sample, sample methods, and mailing.

What is an open formula?

An open formula is a listing of ingredients and nutrient concentrations supplied in a complete feed, protein supplement, base mix, or premix. This information is listed on the feed tag and readily available to the producer. It can be used to compare prices based on nutrient specifications to ensure that they meet the pig's requirements. Closed formulas do not provide nutrient specifications, making it virtually impossible to determine cost/unit nutrient or the nutrient levels provided in the diet.

To make sound economic and management decisions concerning feeds and feed ingredients, the use of open formulas in swine diet formulation is strongly encouraged.

Originally Posted by peterpan

Every poor farang thinks pigs are a good idea, unless you have experience forget it, have you tried trimming or pulling teeth on a fully grown pig?

Im the poor falang and you are the one that has no money for your visa

I love Saddlebacks! (Essex and Wessex! )

^ i think they are great looking pigs, nothing else,

for those that don't know

Saddleback

The Saddleback has the striking color marking of a white belt on a black body. However, the coloring of the modern day Saddleback still varies widely as it apparently has through the entire existence of the breed. Unfortunately, the belt is a marking of low heritability. Littermate markings may range from a very wide white belt that covers almost the entire body to the opposite extreme where there is little white. The ears of the breed are drooped.

The Saddleback originated from the amalgamation of the Essex and Wessex breeds in England. The Wessex Saddleback came from Dorsetshire, England, while the Essex came from the county that gave the breed its name. Prior to 1820, both had contributed to the swine of Hampshire which were apparently the ancestors of the American Hampshire breed. How much of the crossing took place or how well the breed was established before foundation stock of the Hampshire was exported to the United States, between 1825 and 1829, is not known. Youatt and Martin' reported swine very similar to the American Hampshire in England during 1855.

A strong point of the Saddleback breed in England is its reputation as a mother sow. The sows have large litters and are said to be excellent milkers. The breed is reputed to be hardy with good grazing characteristics suited to outdoor production systems. It has been used as a cross with white breeds to produce breeding sows for commercial swine production.

The breed has seen some commercial use where hybrid vigor is sought. Their popularity seems to be in excess of the numbers that are registered. So, as with many other breeds, unregistered grade stock is often used in cross breeding. The increasing usage of the breed in crossing parallels the reputation of the Hampshire in America for crossbreeding and for rotational breeding programs. The similarity of the Saddleback and Hampshire in so many ways does indicate the former must have given more to the latter than a striking color pattern.

Is Rhinitis a thing of the past? I pig farmed (hand, not owner) in Sussex in the mid 70's and it was very prevalent then.

Originally Posted by SpicyMartin

Is Rhinitis a thing of the past? I pig farmed (hand, not owner) in Sussex in the mid 70's and it was very prevalent then.

All herds will show some degree of non-progressive atrophic rhinitis.

there are many things that contribute to the rise of it such as
Multi suckling increases the spread of infection.
Poor ventilation, low humidity.
Dusty atmospheres predispose.
Toxic gases predispose.
The presence of diseases such as EP, PRRS, Hps and Aujeszky's disease.

if you can avoid these conditions it will be beneficiary.

and of course early diagnosis, isolation and such steps must be taken

WOW, all today! PoorFarang you have been busy. Buy you as much beer as we can both drink.
To everyone watching and contributing, in my opinion keeping pigs here is as rewarding as farming can be. Like everything else, it is no golden spoon way to make money, but if you like dogs, you will love pigs.

Originally Posted by peterpan

Every poor farang thinks pigs are a good idea, unless you have experience forget it, have you tried trimming or pulling teeth on a fully grown pig?

Well I am definitely qualified as a poor farang and I after 7 years of breeding them here think pigs are great. I have never cut a pigs tooth so cannot comment. But I also agree with your own view as expressed on your avatar you are obviously an asshole

Originally Posted by poorfalang

I saw this in another site,
i think it could be good for this site too,

add all you know and have experienced about pigs in Thailand,

let me get the ball rolling

Pigs was one of the animals I wanted to keep on our land in the village.Always be an interest of mine but in the U.K I just never had the space to keep them.

Keeping livestock does not need to be complicated,once whatever animal is housed properly its usually just a matter of feeding and watering and then mucking out!