Unit 3914: Comprehensive Pig Production Management

1. Pig Behavior and Handling

1.1 Understanding Pig Behavior

• Social structure and hierarchy
• Communication methods (vocalizations, body language)
• Stress triggers and behavioral cues

1.2 Proper Handling Techniques

• Approaching and moving pigs safely
• Use of flight zones and pressure points
• Minimizing stress during handling

1.3 Developing Handling Skills

• Practical demonstrations
• Handling in different settings (farrowing, feeding, veterinary care)

2. Health and Welfare of Pigs

2.1 Common Pig Diseases

• Bacterial, viral, parasitic diseases
• Symptoms and diagnosis

2.2 Preventative Healthcare Measures

• Vaccination protocols
• Parasite control
• Biosecurity as a health measure

2.3 Recognizing Signs of Illness

• Behavioral changes
• Physical symptoms
• When to seek veterinary care

2.4 Welfare Practices

• Ethical considerations
• Enrichment and social needs
• Pain management and humane treatment

3. Feeding and Nutrition Management

3.1 Nutritional Requirements

• Energy, protein, vitamins, and minerals
• Requirements by growth stage (weaners, growers, finishers, breeding stock)

3.2 Feed Ingredients

• Common feedstuffs and their nutritional value
• Feed additives and supplements

3.3 Formulating Balanced Diets

• Calculating rations
• Using feed formulation software/tools

3.4 Feeding Program Management

• Feeding frequency and methods
• Monitoring feed intake and waste

4. Housing and Environment

4.1 Housing Systems

• Indoor vs outdoor housing
• Types of pens and flooring
• Group vs individual housing

4.2 Environmental Conditions

• Temperature control and ventilation
• Lighting considerations

4.3 Space Allocation

• Pen size recommendations by pig size and number

4.4 Maintenance of Living Environment

• Cleanliness and sanitation
• Waste management

5. Reproduction and Breeding Practices

5.1 Reproductive Cycle of Pigs

• Estrous cycle phases
• Signs of heat

5.2 Artificial Insemination Techniques

• Semen handling and storage
• Insemination timing and procedure

5.3 Selection of Breeding Stock

• Genetic traits and performance indicators
• Health and conformation

5.4 Managing Mating and Farrowing

• Mating schedules
• Farrowing supervision and piglet care

5.5 Genetics for Herd Improvement

• Basic genetics principles
• Use of performance records and genetic evaluations

6. Record Keeping and Data Analysis

6.1 Record-Keeping Practices

• Types of records (health, breeding, feed, production)
• Methods (manual and digital)

6.2 Data Collection and Management

• Accuracy and consistency

6.3 Analysis of Production Metrics

• Growth rates, feed conversion ratios
• Reproductive performance

6.4 Using Data for Decision Making

• Identifying trends and issues
• Planning improvements

7. Biosecurity and Disease Management

7.1 Biosecurity Protocols

• Farm entry restrictions
• Disinfection and quarantine procedures

7.2 Hygiene Measures

• Personal hygiene
• Equipment and facility sanitation

7.3 Understanding Biosecurity Risks

• Disease transmission pathways
• Risk assessment

7.4 Disease Control Strategies

• Isolation and treatment
• Vaccination and herd immunity

8. Handling Equipment and Tools

8.1 Handling Facilities

• Chutes, pens, gates

8.2 Feeding Systems

• Feeders and drinkers types

8.3 Weighing and Measuring Tools

• Scales and measuring tapes

8.4 Vaccination and Medical Tools

• Syringes, needles, and administration equipment

8.5 Maintenance and Safety of Equipment

• Regular inspection and repairs
• Safe operation guidelines