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DIFFERENCES BETWEEN MONOGASTRIC AND RUMINANT ANIMAL DIGESTIVE SYSTEM

DIFFERENCES BETWEEN MONOGASTRIC AND RUMINANT ANIMAL DIGESTIVE SYSTEM MONOGASTRIC ANIMAL RUMINANT ANIMALS Possesses only one stomach 1. Po...

Management of Pig


Management of Pig:

The management of pig from breeding to market size can be grouped into phases. These are:
(a) Breeding to farrowing or birth: Breeders (gilts and boars) are house in the breeders’ house, made of concrete floor, low wall and galvanized iron roofing sheets. Boar and gilt should be at least eight months before they are bred. The gilt must have, at least, twelve well-spaced functional treats and good temperament and should not be obese. Two weeks before mating, the gilt must be dewormed and sprayed with insecticide to remove internal and external parasites.







1. ENVIRONMENTAL FACTORS AFFECTING AGRICULTURAL PRODUCTION
2. DISEASES
3. 52. SOIL MICRO-ORGANISMS
4. ORGANIC MANURING
5. FARM YARD MANURE
6. HUMUS
7. COMPOST
8. CROP ROTATION
9. GRAZING AND OVER GRAZING
10. IRRIGATION AND DRAINAGE
11. IRRIGATION SYSTEMS
12. ORGANIC MANURING
13. FARM YARD MANURE
14. HUMUS
15. COMPOST
16. CROP ROTATION
17. GRAZING AND OVER GRAZING
18. IRRIGATION AND DRAINAGE
19. IRRIGATION SYSTEMS
20. INCUBATORS
21. MILKING MACHINE
22. SIMPLE FARM TOOLS
23. AGRICULTURAL MECHANIZATION
24. THE CONCEPT OF MECHANIZATION
25. PROBLEMS OF MECHANIZATION
26. SURVEYING AND PLANNING OF FARMSTEAD
27. IMPORTANCE OF FARM SURVEY
28. SURVEY EQUIPMENT
29. PRINCIPLES OF FARM OUTLAY
30. SUMMARY OF FARM SURVEYING
31. CROP HUSBANDRY PRACTICES
32. PESTS AND DISEASE OF MAIZE- ZEA MAYS
33. CULTIVATION OF MAIZE CROP
34. OIL PALM
35. USES OF PALM OIL
36. MAINTENANCE OF PALM PLANTATION
37. COCOA
38.
39. PROCESSES IN COCOA CULTIVATION
HOLING AND LINING
40. YAM
41. LAND PREPARATION FOR YAM
42. DEPT OF PLANTING
43. SPACING OF YAM
44. PLANTING DEPT OF YAM
45. STORAGE OF YAM
46. STAKING OF YAM
47. HARVESTING OF YAM
48. COWPEA
JUTE
49. FORAGE CROP AND PASTURE
50. FORAGE GRASSES
51. SILAGE
52. PASTURE
53. TYPES OF PASTURE
COMMON GRASSES AND LEGUMES
54. GRASSES
55. LEGUMES
56. ESTABLISHMENT OF PASTURES
57. 201. FORAGE PRESERVATION
58. HAY SILAGE
59. FORESTRY IMPORTANCE OF FORESTRY 206. FOREST MANAGEMENT FOREST REGULATION DEFORESTATION AFFORESTATION
60. DISEASES AND PESTS OF CROPS
61. MAIZE SMUT
62. RICE BLAST
63. MAIZE RUST
64. LEAF SPOT OF GROUNDNUT
65. COW-PEA MOSAIC
66. COCOA BLACK POD DISEASE
67. COFFEE RUST
68. CASSAVA BACTERIA BLIGHT
69. BLACK ARM BACTERIA BLIGHT OF COTTON
70. TOMATO ROOT KNOT
71. DAMPING-OFF OF TOMATO
72. ONION DOWNY MILDEW
73. STORED PRODUCE MOULD
74. PESTS OF CROPS
75. STEM BORERS
76. ARMY WORM

77. COCOA MIRIDS(CAPSIDS)
78. APHIDS
79. WHITE FLY SEED BUGS
80. CASSAVA CULTIVATION
81. CASSAVA MEALYBUGS
82. VARIEGATED GRASSHOPPER
83. GREEN SPIDER MITE
84. COTTON STAINER
85. COTTON
86. PESTS OF VEGETABLES
87. GRASSHOPPER
88. THRIPS
89. LEAF ROLLER
90. BEAN BEETLE
91. RICE WEEVILS
92. . PROBLEMS WITH PESTS CONTROL
93. CROP IMPROVEMENT
94. PROCESS OF CROP IMPROVEMENT METHODS OF CROP IMPROVEMENT
95. HYBRIDIZATION OF CROPS
96. ANIMAL PRODUCTION
97. THE DIGESTIVE SYSTEM OF ANIMALS
98. THE LARGE AND SMALL INTESTINE
99. RUMINANT ANIMALS
100. THE NERVOUS SYSTEM
101. THE NEURONS
102. A SYNAPSE ACTION IMPULSE REFLEX ACTION VOLUNTARY ACTION
103. THE CENTRAL NERVOUS SYSTEM
104. PERIPHERAL NERVOUS SYSTEM
105. THE REPRODUCTIVE SYSTEM MALE AND FEMALE REPRODUCTIVE SYSTEM
106. REPRODUCTIVE SYSTEM OF BIRDS
107. THE CIRCULATORY SYSTEM
108. THE PULMONARY CIRCULATION
109. THE HEART
110. THE RESPIRATORY SYSTEM
111. THE TRACHEA INSPIRATION THE EXPIRATION THE DIAPHRAGM
112. HEAT PERIODS OESTROUS CYCLE
113. MATING
114. PARTURITION
115. MAMMARY GLAND
116. LACTATION
117. EGG FORMATION IN POULTRY
118. LIVESTOCK MANAGEMENT
119. MANAGEMENT OF GOATS
120. REPRODUCTION IN GOAT
121. POULTRY
122. POULTRY MANAGEMENT
123. BATTERY CAGE SYSTEM
124. INTENSIVE SYSTEM
125. . SEMI-INTENSIVE EXTENSIVE SYSTEM

PROODING AND REARING IN POULTRY
126. POULTRY SANITATION

127. ANIMAL NUTRITION
128. RATION
129. CONCENTRATE
130. ROUGHAGE
131. NUTRIENT SOURCES AND FUNCTIONS
132. CARBOHYDRATES
133. PROTEIN FATS
134. MINERALS
135. VITAMINS
136. FEEDING MECHANISMS IN HOLOZOIC ORGANISMS
137. TYPES OF DIETS
138. FATTENING OR FINISHING DIETS
139. LAYER DIETS
140. BALANCED DIETS
141. LACTATION DIETS
142. MALNUTRITION
143. DISEASE, CAUSES, SYMPTOM CORRECTION
144. RANGE MANAGEMENT AND IMPROVEMENT
145. LIVESTOCK DISEASES
146. VIRAL DISEASES
147. RINDER PESTS
148. NEWCASTLE DISEASE
149. BACTERIA DISEASES
150. ANTHRAX
151. BRUCELLOSIS
152. TUBERCULOSIS
153. FUNGAL DISEASES


154. PROTOZOAN DISEASES
155. TRYPONOSOMIASIS
156. COCCIDIOSIS
157. RED WATER FEVER(PIROPLASMOSIS)
158. ENDO PARASITES
159. TAPE WORM
160. ROUND WORM OF PIGS
161. LIVER FLUKE
162. ECTO PARASITES
163. TICK
164. LICE


Flushing should be done 7 to 10days before breeding and maintained until the animals are bred. Flushing is the process by which the feed intake of the gilt or sow is increased so that it can produce more eggs or ova and therefore, more number of fertilized eggs or ova and large litters or piglets.
@misc{ wiki:xxx,
author = "{Wikipedia contributors}",
title = "Insecticide --- {Wikipedia}{,} The Free Encyclopedia",
year = "2019",
howpublished = "\url{https://en.wikipedia.org/w/index.php?title=Insecticide&oldid=888007784}",
note = "[Online; accessed 31-May-2019]"
}
The gilt or sow is increased so that it can produce more eggs or ova and therefore, more number of fertilized eggs or ova and large litters or piglets. The gilt or sow is mated on the second day of heat and second mating is done 24hours later. The gilt or sow should be well fed during gestation period but not overfed because there is the tendency for fat deposition which leads to small litter size, insufficient milk production and difficulty in parturition.






They should be fed on Breeder’s mash. Breeders should be given sufficient exercise to prevent the deposition of fats. Sows and gilts should be given laxative diet, rich in high fibre (grasses) to aid easy parturition and lactation. Three to four days before farrowing, the sow or gilt should be taken to the farrowing house where they will give birth to piglets. Farrowing crates, rail guards, beddings, feeding and watering troughs and heating device should be provided in the farrowing house. An attendant must be present to give a helping hand during farrowing, in case of any difficulty.

(b) Birth of Piglet to Weaning
(i) When piglets are born, the mucus membrane is wiped from their nose to prevent suffocation
(ii) The naval cord is cut and dipped in iodine solution to prevent infection
(iii) Heat is provided for the piglets to prevent them from chill
(iv) The needle teeth of the piglets are clipped or cut off to prevent injury to the mother’s teat and piglets during fighting
(v) The piglets are given first dose of iron dextran injection at two or three days of birth and the second dose two to three weeks later to prevent pig anaemia
(vi) All male piglets, not required for breeding, are castrated at about two weeks after farrowing
(vii) Creep feeding also starts at about two weeks after farrowing. Creepfeed is high in protein (22%) and other nutrients. It supplements milk intake from the sow and also aids the growth of the piglets and their early weaning.
(viii) The piglets are car-notched for the sake of easy identification.
(ix) They are finally weaned (i.e. separated from their mother) at 42 days of six weeks of age


(c) Weaning to Finishing (Market Size)
(i) Weaners are transferred to the growing fattener’s house
(ii) The pigs re first fed on weaners’ mash and later changed to fatteners mash few weeks1ater
(iii) The health care requirements of the pigs include administration of vaccines and drugs to prevent various diseases of pig
(iv) Parasitic infection should also be prevented through regular deworming and spraying of pigs with insecticides
(v) The pigs should be given exercise to prevent fat build-up in the body
(vi) Wallows where pigs can cool down their body temperature should be provided because they are non-sweating animals
(vii) Pigs, now fattener’s reach market age when they are about five to six months old, depending on the level of nutrition and management.








HERE YOU WILL FIND EVERY AVAILABLE TOPICS ABOUT AGRICULTURAL SCIENCE AND BIOLOGY. AND THE LINKS TO THEIR VARIOUS SOURCES.
1. DEVELOPMENT OF AGRICULTURE
2. IMPORTANCE OF AGRICULTURE
3. SUBSISTENCE AGRICULTURE
4. COMMERCIAL AGRICULTURE
5. PROBLEM OF AGRICULTURAL