3. PIGGERY:- The indoor rearing and monitoring
With minimum facilities and increase
productivity.
The pig is one of the oldest domesticated
animals and occurs as early as 9,000 years
ago.
why piggery ?
1. Prolific
2. Cheap
3. Best in form animal
4. Grows fast and
5. Habit and habitat is well known.
4. 1. Extensive system:- Traditional
method and indigenous pig low
growth and high mortality.
2. Semi –intensive :- minimal
management practice with feeding
or without feeding.
3. Intensive system:-commercial
production with feeding ,space and
housing.
8. provide shelter.
Against inclement weather.
prevent diseases.
control parasites .
save labour.
The housing requirements for different pigs
at different growth stages.
9. 1. The boar and boar pen
2. The sow and sow pen
3. Dry sow and dry sow
housing
4. Farrowing pens
5. Grower and finishing pens
10. DAILY ROUTINE OPERATIONS:-
• Water should be provided first in the morning
If medication is administered, such as
antibiotics, it should be added to water in a
separate container.
Observation of every animal each
day
Feeding
Cleaning:
11. Pure-breeding:
mating purebred individuals of the same breed.
The progeny has the same genetic makeup.
objective of pure-breeding is to
identify and propagate superior genes for use in commercial
production
to propagate and identify superior females for maintaining
valuable genetic material.
Cross breeding:
mating two individuals from different breeds.
Take advantage of the observed improvement in performance
of the progeny above that of either parent - heterosis.
12. Out breeding:
mating individuals of the same breed but who are
less closely related than the average of the breed.
It is a useful mating system in purebred individuals.
. In breeding
mating individuals of the same breed but which are
more closely related than the average of the breed.
This could be between as close individuals as full sibs
or sire or daughter.
Pure breeding is a special kind of in-breeding.
13. Selection of healthy boar
Allow to mate with dummy
female
Collection of semen
Storage of semen
artificial insemination
14. More concentrated milk than other mammal.
Maximum milk production is in third week of
lactation.
Growth :-
Supplementary feed
Provide nutritive diet
They have ability to grow fast.
Their weight increased up to 300-400 kg.
15. 1. Starvation
2. Slaughtering is carryout by hard stroke on
head and piercing a double edged knife in
the neck to shed the blood out of it jugular
vein.
3. Now carcass is washed in well in hot water .
4. Cut open the separate the various part for
different preparation.
17. The flesh of pig is known as pork.
The pork is obtained from the different body
part have different name .
Example:- Bacon from back.
Gov . Of India produce 5% of total meet
production in India .
Factories – central dairy farm Aligarh
Delhi and Cacutta.
18. The wiry and stiff hairs of pigs, hogs and wild
boars known as bristles.
They are obtain from back and neck.
Two types of bristles:
1.Desi bristles
2.Dargeling bristles
There are 3 types of colours of bristles viz;
white , gray and black.
19. Sausages are prepared by fresh minced pork,
free from bone and skin.
The sausages are prepared by washing,
cooking, and mixing the pork with spices
such as white pepper and paprika to make it
delicious.
20. The fat of the pig, squeezed from the body
tissue is termed as lard.
Lard is used as a fine cooking medium and in
the manufacture of soaps, lubricants,
greases, candles and water proof minerals.
21. The most important pharmaceuticals derived
from thyroid, pituitary and pancreas of pigs
are pepsin, thyroxin, pitutrin, insulin, liver
extract, testerone etc.
22. Economic zoology shukla and upadhaya.
http://vikaspedia.in/agriculture/livestock/pig
gery#section-1
MANUAL ON HOUSING FOR PIG
Published by the Institute for Agricultural
Engineering (IAE)
