HOG NEWS

Issue No 18/APRIL-JUNE 2014

Editorial
We end the first half of the year on a brighter note given the improvement in
the producer prices of pork. The first quarter had seen sub-economic pig
producer prices and most farmers had scaled down their operations and some
were contemplating quitting pig production altogether. Things took a turn for
the better after the stakeholder meeting that we had at the end of March.
Many believe that the frank exchanges that took place on that day helped to
trigger the upward movement in the producer prices. The producer price and
the wholesale prices of pork improved significantly in the second quarter.
Sadly, not many farmers had stock to take advantage of the improved prices.
A lot of them disposed light animals as they tried to cash in on the improved
prices.
While we rejoice over the improved prices we should be strategizing on how
we can maintain the viable prices. It does not pay to undercut one another in
order to sell our pigs because this negatively affects the industry. As
producers we should be united and speak with one voice. Unilateral decision
by the big players that harm the entire pig industry should be avoided. The
interests of the smallholder pig producers should be considered when the big
players make their decisions. The issues that affect the industry should be
discussed in stakeholder meetings and a common position agreed upon.
Once issues are discussed at stakeholder meetings there will be no room for
finger pointing when things go wrong.
We hope we have learnt our lessons and we wont make irresponsible
decisions to the detriment of the entire pig industry.
This editions feature article is on the udder.

Udder
A healthy functional well-formed udder is vital to piglet survival not only to
provide colostrum and milk but also to give all the piglets easy teat access.
Teat and udder conformation
There are two fundamental factors that decide whether a sow can rear 12 or
more pigs; first whether all piglets are able to get access to teats and second
whether they can suck milk freely from them. These may seem obvious but
how seriously are they considered when the gilt is being selected? It is not
uncommon to see a gilt at farrowing with no functional teats at all, or a sow
farrowing with say, five viable teats and the remainder non-functional. But
selection for good teats and udders is as easy, particularly if the number of
females to choose from is small. Some teats that appear small and inverted at
selection may develop and be fully functional at parturition and vice versa.
Fortunately, in large herds the odd mistake can usually be mitigated by crossfostering. Nevertheless, if you are a farmer who selects gilts from your own
herd you should not forget that successful rearing of litters starts at gilt
selection.
Teat conformation
A basic understanding of the anatomy of the teat is helpful during selection as
it aids in choosing gilts with good functional teats. Teat conformation can be
classified from 1 to 5 (Fig.8-18). The perfect teat is elongated and pointed with
two teat canals opening to the exterior. A class 2 teat will not be so elongated
but the teat end protrudes well down. Class 3 is the cut-off point for selection
and this is where the teat sphincter (often appearing as a black dot) can still
be seen when viewed at eye level. A class 4 teat is one where the teat
sphincter is not visible, in other words the teat canal is shortened resulting in
an inverted teat. Such a teat should be considered non-viable. A proportion of
inverted teats will be drawn out by the piglet at suckling, but at least 50% of
them will remain blind. Why take the risk? A class 5 teat is usually one where
the teat has been rubbed off in the first 48 hours of birth (Teat necrosis).

Teat numbers
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The optimum or minimum number of functional teats on the breeding gilt is a

debatable point.
The ideal would be 16 teats, but this may represent only 5% of the gilt
population, with around only 25% having 14 - so the commercial choice is 12
good teats with 14 or 16 in the Meishan cross breed. If however, you are
selecting gilts from your own herd, select 14 or more if possible.
Teat placement
The position of the teats on the udder is equally as important as teat
conformation. It is of no use having 14 perfect teats if their placement results
in poor accessibility at birth. Teats should be equally spaced with no
supernumerary ones and be in two parallel lines. When teats diverge they are
poorly presented to the piglet at birth. Animals with large girths also
exaggerate the teat placement (Fig.8-19).
Bad teat conformation is one of the major
reasons why a breeding female will not rear 11
or 12 pigs. There may be a history in a herd of
good litters born yet by the time the pigs are five
days of age, two or three begin to show signs of
lack of milk they loose condition and have to be
fostered. Two pigs can survive on one teat in
the first 12-24 hours after farrowing but
eventually the stronger pig takes over and the
other is left with the teat that has now become
accessible but it has started to dry off.
The placement of good teats on the boar that is
used to produce breeding females should also
be given due emphasis at selection.
Reputable breeding companies selling
replacement breeding stock are fully aware of
the importance of teat conformation, teat numbers and teat placement hence
they make their examination an important part of the selection process. As a
commercial producer buying gilts you should always check their underlines on
arrival.
Teat necrosis
It has been recognised for a number of years that within 18 hours of birth
some of the teat sphincters on those teats in front of the umbilical cord are
damaged by the floor surfaces. This causes the sphincter to become necrotic
(die). It is most likely to occur in piglets born with swollen, oedematous teats
and glands which results from the sow's female hormones crossing the
placenta. Such damage occurs on most floor surfaces but is obviously worse
on rough floors and is almost complete within 24 hours of birth. If gilts are to
be selected, their teats should be protected from this trauma as soon as
possible after birth. In some circumstances this can be helped by maintaining
a deep bed of straw or shavings beneath the sow but in many cases this is
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not practical. The alternative is to protect the teats by painting them with cow
gum, (which is a rubber solution, often used for attaching photographs to
paper), contact adhesive or covering them with adhesive zinc oxide
elastoplast for up to 36 hours.
Selection technique
Gilts for breeding can be selected initially at five days of age (and ear
notched) for conformation and 12 to 14 good pointed well placed teats. This
will give an indication of the number of animals that are potentially available
for selection at a determined future date and with a simple computer
programme details of availability at that date can be predetermined. Up to
90% (but allow for no more than 75%) of these animals should be finally
selected at 90kg weight. (cannot understand)
Potential breeding animals should be examined first in a confined space such
as a weigh crate to check the teats. If a five day selection has been carried
out you will know that most gilts will have 12 to 14 teats. The ideal is to set a
weigh crate on a ramp so that the gilts udder is 0.9-1.2m from the ground. The
observer can then carry out a detailed examination and at the same time
assess the lateral displacement of teats. The final selection should be based
upon a normal vulva, overall conformation and ease of movement to reduce
the risk of leg weakness.
Recognising impending disorders and possible lactation failure
These must be determined at the onset and the following procedures will help:

The udder of every sow at farrowing and 12 to 24 hours afterwards

should be palpated. The palm of the hand is placed over each gland
with the teat in the centre and pressure applied to a normal gland to the
point at which the sow just responds. This standard is then used to
detect any abnormal pain and changes in texture to the other glands.
The presence of oedema or fluid in the vulva or in the surface tissues
between the legs should be noted.
A finger should be pressed hard into a gland to see whether a small
impression is left behind. If so this is further evidence of the very early
stages of oedema.
The first detectable changes are usually seen 4 to 6 hours after
farrowing but occasionally severe mastitis or infection of the gland
would be evident before farrowing in which case loss of appetite and
failure to suckle are observed.
The experienced stockman or the veterinarian will recognise lactation
failure by behavioural changes in the sow, lack of alertness and failure
to lie over and suckle.
Affected glands may be discoloured and swollen.
The sow may be off her food with a fever and laid on her belly.

The first indication of lactation failure is shown in the piglets by raised hair,
hollow flanks and they actively seek food.
Disorders associated with the udder can be grouped into four conditions;
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Udder oedema and failure of milk let down.

Mammary hypoplasia.
Agalactia.
Mastitis

2. PRODUCERS CORNER
Question 1
My sow has farrowed but is not producing much milk though the piglets
are well. What do I do in such a case?
Answer: A lot of farmers ask such a question especially through excitement
that they have received newly baby pigs. For them a normal suckling would
take a time that is equivalent to what they have seen happening with cows. A
cow would suckle until the calf foams at the mouth. The process takes quite
some time up to about 30 minutes. Farmers with such an experience would
try to equate that to pigs and yet pigs take just as little as 15 30 seconds at
a time and normally suckles hourly. To show that the sow is producing milk,
there are basically three pointers. The first one is to squeeze the teat and milk
will either come out or it fails.
The second method is to observe carefully how the piglets suckle. They start
off caressing the udder. As they do so, the sow will be groaning at intervals.
Once milk starts coming out, frequency of groaning increases and the piglets
would hold tight the teat and at the same time pulling it out. That phase lasts
for only 15 30 minutes.
The third one is to see if the piglets are starving through their behaviour. They
can make a lot of noise and at the same time become weak and stressed.
Normally milk fails to come out when sow is given feed containing ergot. If the
sow is fed inadequate amount of feed, it produces less milk than its potential.
The latter condition leads to a sow losing condition since it will be using its
body reserves to make milk for the piglets. As a guideline, a sow is allowed
0.5kg per every live piglet born over and above its own allocation of 2kg per
day.
Question 2:
Some of my pigs eat their dung. What is likely to be the problem?
The feed that is given to the pig should be able to meet all the body
requirements, namely, body maintenance and production (growth, and if they
are breeding animals reproduction). The feed should be balanced in terms of
the essential nutrients (energy, protein, vitamins and minerals). If the feed is
lacking some of the essential nutrients or if the quantities being fed does not
allow the pig to get its requirements from the diet the pigs will tend to respond
in different ways. Some animals will lose balance when walking,others will
lose weight while others try to eat anything they come across as a way of
making up for the deficient nutrients. This includes eating of the dung which is
cited as the problem.
3. PIBS CORNER
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3.1 PAST EVENTS

3.1.1 FEEDS AND FEEDING COURSE ON PIG PRODUCTION
A one day course on pig feeds and feeding was run at Management Training
Bureau on 30 June, 2014. Twenty trainees attended. The fee was $40.00 per
trainee.
3.2 FOR THE DIARY
3.2.1 PRACTICAL COURSES IN PIG PRODUCTION
TRAINING SCHEDULE FOR THE THREE WEEK PRACTICAL COURSE:
Starting Date
21/07/2014
01/09/2014
22/09/2014
13/10/2014
03/11/2014
24/11/2014

Ending Date
08/08/2014
19/09/2014
10/10/2014
31/10/2014
21/11/2014
12/12/2014

Course fees: $120.00 per participant.

Pig Industry Board offers accommodation, bed, stove, protective clothing,
stationery and literature.
Trainees are required to bring their own food, cooking utensils, blankets and
toiletries.
N.B. Fees remain the same even if the trainee decides not to reside at the
station.
For those farmers in and around Bulawayo please confirm with the PIB
Bulawayo station manager.
3.2.2 FIVE DAY PRACTICAL COURSE ON PIG PRODUCTION
Farmers who feel the 3 week course is too long can enrol for the 5 day
practical course. Contact PIB technical department for finer details. The
course fee for the 5-day course is $50.00.
3.2.3ONE DAY COURSE
A one day course on pig diseases, prevention and control will be run during
the 3rd quarter at a venue and date to be advised.
3.2.4 FARM VISITS
The Extension Department will be visiting pig producers throughout
Zimbabwe.
Producers are encouraged to liaise with the Technical department so that they
are not left out when PIB officers visit their areas.
3.2.5 PPAZ, SMA and ZPA
A combined symposium by the Pig producers association of Zimbabwe,
Stockfeed Manufacturers Association and Zimbabwe Poultry producers
association will be held at Art Farm in Harareon 30 July 2014. A registration
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fee of $5.00 and $15.00 will be charged to members and non-members

respectively. Contact PPAZ offices for finer details.
4.0 BASIC INFORMATION TO BE KNOWN
4.1PIG PRODUCERS ASSOCIATION OF ZIMBABWE (PPAZ)
Pig producers are encouraged to join the PPAZ so that they can speak with
one voice and lobby for their interests as a strong body. Farmers wishing to
join the association can either contact PIB officials or the PPAZ secretariat on
04-756600/772915/777391, fax-04-774800. E-mail: admin@lit.co.zw
4.2PIG REGISTRATION FACILITIES
Section 4 of the Animal Health Act (African Swine fever) gazetted 1994,
specifies that no pig may be kept on any place except in facilities approved by
the Director of Veterinary Services.
An approved facility means a facility fenced to the satisfaction of the
Department so that there will be no direct contact between domestic and wild
pigs or warthogs. In order to achieve this, the domestic pigs must be housed
in sties, which must be further protected by an outer perimeter fence. Any
units not in compliance with the swine-fever regulations may be closed with
immediate effect, at the discretion of the Veterinary Services Department.
Contact details for pig facility registration: Dr.Gadaga on 0772375315
4.3 VETERINARY MOVEMENT PERMIT
A circular, from the Department of Veterinary Department, Division of Field
Services stipulates that with effect from 3 March, 2014 a pig movement permit
would cost $10.00.

5. PORK TALES
PIB operates a butchery outlet at its Arcturus station. Pork is also wholesaled
from Bulawayo and customers in and around Bulawayo can get in touch with
the PIB Bulawayo Station Manager to place orders.
The prices for the pork and pork products are very competitive. Carcasses are
wholesaled at $3.60 per kg. The range of processed products includes
sausages, bacon, salami and polony.
The abattoir offers service slaughter facility to farmers. Farmers wishing to
slaughter their pigs should get in touch with the Abattoir and butchery
manager for finer details.
PIB BUTCHERY PRICE LIST
FRESH PORK

PRICE $/KG

Pork chops
Pork leg, pork shoulder
Pork trotter,shank,belly
Ration pork

4.75
4.50
3.50
3.50

Pork fillet
Braai ribs
Carcass
Headless carcass
Value pork

8.00
8.00
3.60
4.05
4.00

PROCESSED PRODUCTS

PRICE $/KG

Pork sausages
Boerewors
Pork mince
French polony
Salami
Barbeque sausages
Gammon ham
Bacon
Slaughter fees (up to 104kg cdm)
Slaughter fees above 104kg CDM
Slicing fee

7.00
8.00
6.00
6.00
8.00
6.00
9.00
10.00
$12.00/PIG
$20.00/PIG
$ 0.25/KG

6.PIB DIRECTORY
Arcturus station
Reception
Technical department
Butchery

0274 2394 or 2395

0772 234 650
0772 234 651
0772 289 156

chitateg@gmail.com

Bulawayo Station

09 296069
0772517935
0777882965

mbeure@gmail.com

Farm Manager

thmuza@gmail.com
lardiemahovo@gmail.com

shavattwo@gmail.com