PIG INDUSTRY

Dominion, Volume 25, Issue 223, 16 June 1932, Page 17

PIG INDUSTRY

(Continued from page 10.) mentioned this service fully justifies its existence. A consideration of tne instruction and advice given tu breeders and feeders of pigs gives a very good idea as to the many lessons to be learnt by the practical farmer. To begin with he was shown that the pig is not naturally dirty as is commonly supposed to be the ease, lint rather is a clean animal. It is a creature of environment, and if supplied with clean quarters wilt keep itself clean. It was pointed out. that insanitary conditions in pig’s runs and houses have farreaching effects, and germs ami parasites which infect such areas are responsible for most of (lie pig troubles to-day, especially in tlie case of young pigs. Cleanliness in all utensils, troughs and barrels was advocated, and the dangers attaching to inattention to these matters were pointed out. It was shown how easily the farmer could minimise his losses by taking preventive measures. He was urged to supply good housing, which plays a most important part in the general welfare of the animals. A cold, wet and draughty sty will nullify the effects of any other good work that may have been done. Models and designs with sanitation at its best were shown and explained. It was shown how profits were lost by farmers buying wearier pigs in the markets, and how these profits could be retained by breeding their own pigs, at the same time obtaining a fair guarantee that the animals would be healthy and strong, and free from parasites, according to the sanitary condition of- the piggery.

The principles of feeding were discussed. and diets suggested according to the carcase required. It was pointed out that skim milk and whey, the chief food at the farmer’s command, was an unbalanced diet, and should not be fed alone, but should be supplemented by some other foods of which there were a considerable variety, both green or dry. and meat meal to choose from to help balance the ration. It was shown that green forages assist greatly in building up the frames of the animals, at the same time providing exercise for the pigs while grazing, and thus producing a strong healthy frame, suitable for fattening off. It was contended by many farmers working high-priced dairying land that it. would not pay to take any land from the dairy section for the growing of forage crops for the season’s working, but it was shown them that the pig, properly looked after, produces far more per acre than any other animal, and whereas 11 acres may be sufficient to maintain a cow for twelve months, and produce on tlie highest average about £2O for butterfat, the same area in pigs on the lowest average will pi-oducc, as weaners, £24 or more, with a rising scale according to the size and weight, when finished off. Many farmers are now convinced that the only safe method of pig raising is the open grazing system supplemented by their dairy by-products and meat meal, and finished off with grain. This insures better results in breeding healthier stock, economy in production and larger profits. It is interesting to relate one instance of how a dairy farmer, milking between 50 and 00 in the Whangarei district, and not showing more -than £lOO for pigs for the season, was induced, after hearing a lecture, to change his methods of pig raising. He allotted a 6-acre paddock from the dairy pastures, and subdivided it into eight equal paddocks, and forage crops such as lucerne, rape, peas, clover, roots, artichokes and Chou Moellier were grown to suit all seasons of the year. These he supplemented bv skim milk and ho bought his grains. Ton sows and a boar were purchased, and ho bred his own pigs instead of buying weaners. The piggery was equipped witli the assistance of nil hands, and then placed in charge of the youngest son, and the revenue for the first year’s operations was over £3OO, in addition to carrying a large number of stock other than tlie breeding stock through the winter. It is quite evident that this farmer, as well as others who have adopted this method of pig raising, will never regret changing their methods, although a; the time the reconstruction of tlie piggery entailed considerable initial expense. The prices paid for the finished article in botli pork and bacon have, for the past two years, fluctuated somewhat. Feeders of early spring fats have been forced to accept very low prices, a most unusual thing when compared with the prices received during past years, and this fact has caused considerable worry to farmers who have been put to the extra expense of raising pigs through the winter, and who expected the higher prices formerly realised. This condition in spring marketing is no doubt due to the combined efforts of buying interests. It is quite evident that big prices paid for fats are a thing of the past, and that on the average only fair prices will rule, both on the export and local markets. It then becomes, a question of how a farmer can still maintain his margin of profits when prices are low. The answer to this is found in economic production, and as New Zealand will always he under a more severe handicap in regard to freights costs than other countries exporting, it will be necessary to produce more cheaply in order to compete on the world’s markets. The following factors enter into economic pig production:— 1. The breeding of one’s own pigs instead of buying weaners. 2. Special feeding of the brood sow dur- ' ig the gestation period. Building up of the embryo pigs to the farrowing stage, and tlie saving of them during the suckling period.

4. Balancing the rations so as to obtain the quickest growth, anti the growing of green forage crops, and the adoption of meat meal feeding.

5. The elimination of all germs and parasites by a proper system of sanitation in the piggery.

Each of those factors has a distinct influence. either by itself or in conjunction with others, on economic production. Factor No. 3, that is, the feeding of the brood sow during the gestation period by supplementing the ordinary diet with cod liver oil, Faterine, or meat meal, these foods being particularly rich in protein, vitamines, and having a fair percentage of iodine, has a very decided influence on the embryo pigs. resulting in heavier weight, at birth and greater vigour, and constitution with greater resisting power against troubles from birth up to the time of killing.