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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...

pig breeds for meat


Breeds of pig

because pigs can move quickly! You will want to have that secure fencing ready to go before bringing the weanlings or feeder pigs. No matter which of the pig breeds you choose, infrastructure basically remains the same. Pigs require a clean shelter, plenty of fresh water, free range pasture or grain and a place to cool off.
The cooling off place can be a kiddie pool filled with water or a shallow mud hole they dig themselves. Pigs love to wallow but they really prefer a clean environment afterward.
Pigs are non-ruminant animals and they belong to the family called sud. There are two main species of pigs - sacrofa and sus vittatus.


(1) Large white
(2) Large black
(3) Duroc Jersey
(4) Poland China
(5) Tamworth
(6) West African Dwarf pig
(7) Hamphire
(8) American Landrace
(9) Chester White
(10) Belgium Pie Train







All the breed types are grouped into three classes:

(a) Meat type
(b) Land type
(c) The Bacon type
Pigs are reared mainly for meat, pig skin, bristle and manure

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

Terminologies used in Pig

Boar A mature male pig
Sow A mature female pig
Gilt A female pig that is matured to reproduce or has reproduced once
Piglet The young or baby pig
Weaners Young pigs just separated from the mother
Fatteners Old pigs reared for the market
Barrow A castrated male pig
Farrowing The act of parturition in pig
In sow Pregnant sow
Dry sow Sow that is not pregnant
Pork The meat of pig
Bacon Salted pig meat
Lard Pig meat with fat








CHARACTERISTICS OF PIG

(1) Pigs are very prolific animals. At 8 – 9months for age, a gilt is matured and can farrow twice a year, producing 8 – 10 piglets per litre.
(2) It has a short gestation period of 114days i.e. three months, three weeks and three days.
(3) The mature very early. A piglet gets to 60 – 90kg market weight in 6 – 9 months
(4) Pigs are good converters of feed into meat. They can easily convert industrial, agricultural and compounded feed into meat more cheaply and rapidly than most other domestic animals.
(5) Pigs have an excellent dressing percentage, i.e. the proportion of flesh to bone is high
(6) Pigs require a very little investment in terms of building and equipment
(7) Pigs are polyestrous animals. This means that pigs can be bred at any time of the year
(8) The salvage value of pig is high. That is, the price at which an old pig can be sold off is high
(9) The initial investment in getting into the enterprise is small and returns come very quickly.

HERE YOU WILL FIND EVERY AVAILABLE TOPICS ABOUT AGRICULTURAL SCIENCE AND BIOLOGY. AND THE LINKS TO THEIR VARIOUS SOURCES.
1. DEVELOPMENT OF AGRICULTURE