PIGS BAG209

Pigs Distance Learning Course - Course Extract

All domesticated pigs are descended from two closely related species: sus vittatus, from Asia (mainly China and Thailand) and Sus scrofa, the wild pig of Europe and North Africa.

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. The pork type for the production of fresh meat  and the bacon type for the production of cured meat, bacon and ham.

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.

1. Background to pig raising

• Pig Farming
• Pig Husbandry terms
• Hybrids in pig farming
• Pig breeds
• Pig Production systems
• Building systems
• Environmental controls
• Building materials
• Floors
• Pig pens
• Waterers and feeders
• Fencing
• Waste water treatment using reed beds
• Water flow
• Anaerobic ponds
• Suitable plants

• Heritability in pigs
  
• Testing pig performance
• Points for selection
• Pure breeding
• Cross breeding
• Crossbreeding systems
• Single cross
• Back crossing
• Rotational crossing
• Hybrid breeding
• Artificial insemination
• Animal selection

• Types of rations
• Energy requirements
• Protein requirements
• Mineral requirements
• Vitamin requirements
• Digestive system
• Understanding feeding
• Feeding on pasture

• General health problems
• Management practices
• Notifiable pig diseases
• Some major diseases affecting all pigs
• Diseases affecting sows
• Diseases of growing and fattening pigs
• Handling and restraining pigs
• Vices in pigs
• Summary of pig diseases
• Pre-weaning period
• Post-weaning period
• Breeder pigs

• Selecting a boar
• Housing
• Feeding
• Health
• Breeding

• Selection of gilts
• Housing
• Feeding
• Weaning
• Ovulation
• During pregnancy
• Before farrowing
• Farrowing
• Lactation
• After farrowing
• Management of the suckling pig
• Marking Pigs and Ear Notching
• Points to consider at weaning

• Feeding fatteners
• Housing
• Transporting to market
• Cuts of pig meat

• Efficiency factors
• Gross output
• Records
• Pig Calender
• Pig Ration
• Pig Register
• Sow Record

• Research innovative practices
• Evaluate the production performance of a specified piggery.

This is an individual module course. The individual module courses are 100 hour long usually and can be taken on their own or as part of a larger program of study.

If you wish to take an individual module course as a stand alone course, you can elect to sit an optional exam at the end of it.

If you successfully pass the exam and all assignments, you will receive a Statement of Attainment. You can take examinations at a time and location to suit you. If you enrol, you will be sent further information on how to arrange examinations at the end of the course.

If you do not wish to take the exam, you will receive a Course Completion letter when you have passed all assignments.

There is an assignment at the end of each lesson. So for example, if an individual module course contains ten lessons, you will need to complete ten assignments. Assignments can be sent to us via email, post or fax.

Other qualifications, such as certificates, diplomas etc may require examinations to be taken as part of the overall assessment process.

You can find further information on the examinations process by clicking on the “Enrolment” link above.

You can find further information on other courses by clicking on the “Courses” link above.

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:

• 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.

   

  More Information on ACS Distance Education and our courses

   

  Who are our tutors?

   

  Our tutors are all highly experienced and professional, knowledgeable in their field of study.  We have staff from around the world, enabling us to gain a wide variety of perspectives.  We have a school in the UK and in Australia. If you would like to have a look at our tutors, then click on the “The School” in the boxes above and choose “The Staff” option.

   

  Sample Course Notes

  Our courses are all written by highly qualified tutors and writers, who also teach on the courses, so know them well.  We strive to update our courses and improve them with new information, methods and knowledge on an ongoing basis.  If you would like to see examples of some of our courses, then choose the “Enrolment” option above, and then click on “Sample Course Notes”.

   

  What learning method should I choose?

  We offer three learning methods – e-learning, correspondence and online. If you are not sure which is the right choose for you, then click on the “Enrolment” box above, then “Learning Methods.”

   

  How Long will it take to complete the course?

  This obviously varies from student to student. Some students will have more time for study than others. Some students may work quicker than others, so it is an individual thing.  We estimate that most students will take, for example, 4 – 6 months to complete a 100 hour individual module, but we allow up to 12 months for you to complete it.

   

  Longer courses will obviously take longer.  You can find more information on the length of time required and so on the “Enrolment” box, then selecting “Terms and Conditions of Enrolment.”

   

  What Do Our Students think of us?

  If you would like to read comments from our previous students, then choose the “Enrolment” option above, then “Student Testimonials”.

   

  I don’t think this is the right course for me.

  If you’re not sure about this course, then why not look at our wide range of other courses. Click on the “Courses” box above.

   

  You may also wish to design your own course to fit in with exactly what YOU want. To do so, click on the “Enrolment” box, then “Design your Own Course”.

   

  If you would like more advice on a course, then you can contact us and ask a tutor about the courses. You can contact us by calling 0800 328 4723 or +44(0) 384 442752 or emailing info@acsedu.co.uk

   

  Recognition and Accreditation

  For more information on our recognition and accreditation, click on “The School”, then “Recognition”.

   

  Who is ACS Distance Education?

  If you want to know more about ACS and our history, then please click on “The School”, then “About us.”

  OUR TUTORS

  Dr. Gareth Pearce BSc(Hons), BVSc, MA, MVetS, PhD, GradCertEd(HE), PGCertAqVetS, PGCertWLBio&Cons, DiplECPHM, MRCVS. Gareth has over 25 years of experience in teaching and research in agriculture, veterinary medicine, wildlife ecology and conservation in a variety of colleges and universities in the UK, Australia and New Zealand. He qualified as a veterinary surgeon at the Universities of Melbourne and Bristol, having previously graduated in Agricultural Science and gained a PhD in Livestock Behaviour and Production. He also has post-graduate qualifications in Education, Wildlife Conservation Medicine, Aquatic Veterinary Studies and Wildlife Biology & Conservation.

  Anna Sylvester B.Sc.Hons.(Human Biology), M.Sc.Equine
  Anna graduated with a degree in Human Biology from Loughborough University and then went on to complete an MSc in Equine Science at The University of Wales, Aberystwyth, and has a high level of expertise in equine science. She has since spent time in managerial, research and lecturing positions. She also has practical equine experience, and still competes nationally whenever the opportunity arises.

  Marius Erasmus B.Sc.Agric., B.Sc.(Wildlife), M.Sc.Agric.
  Subsequent to completing a BSc (agric) degree in animal science, he completed an honours degree in wildlife management, and a masters degree in production animal physiology. Following the Masters degree, he has worked for 9 years in the UK, and South Africa; in wildlife management, dairy, beef and poultry farming.

   

Home Study Pigs Course

Develop pig management skills

• Improve your knowledge of pig management.
• Suitable for anyone keeping pigs – commercial, for a hobby and for self-sufficiency.
• Understand pig management.
• Study at your own time in your own home.
• Taught by agricultural experts.

Learn pig management: for commercial production, self sufficiency or as a hobby.  This sound foundation course helps develop a broad understanding of pig biology, management and production. It covers such things as breeding and selection, housing, feeding, pig diseases, boar management, managing the sow and litter, fattening pigs, record keeping and more.