The FARMER

Manawatu Times, Volume 61, Issue 72, 26 March 1936, Page 5

The FARMER

Rural Intermediate Credit Board Agricultural Bulletin THE WINTERING OF STORE FIGS Prepared by Massey Agricultural College (University of New Zealand) . Palmerston North. With the economic pressure oi! falling butter-fat prices in recent years, the necessity of exploiting to the full all possible sources of supplementary revenue has directed the attention of dairy-farmers to the most efficient use of their by-products, separated mills and whey. Pig raising has provided the logical means to this end and with its development has come an increasing need for focussing attention upon the problems of pig husbandry. A survey of the pig keeping operations in the Manawatu district has provided illustrations of the success which can be achieved. Individual dairymen can produce authentic cash return figures netting from 2d to 3d per lb. but-ter-fat, which show that on these farms pigs have contributed from 20 to 25 pei cent of the total revenue during the depression period. It lias been clearly demonstrated that under practical conditions and with reasonable management methods, a production of at least •lOlbs of pig flesh for every lOOlbs of butterfat can be attained on the home separation dairy farm. It is equally apparent from actual results, that outputs of from GOlb to 801 b of pig flesh are obtainable per lOOlbs of butter-fat produced. These are the standards by which we must measure our own efficiency, and the standards at which we m,ust aim. Until an output of 401bs of moat for every lOOlbs of butter-fat produced is attained by all we are failing to extract a full and reasonable return from our dairy herds. To those actively interested in the development of pig raising, and in the investigation of practical ways and means whereby the best returns can be secured, it is apparent that on a basis of the above standard the majority of farmers fall well behind in their pig output figures, and that the industry as a whole is inefficient. In practically every department of pig husbandry there is still vast, room for improvement. Those who are interested in increasing their efficiency must closely examine every detail of their methods, and not, as many arc so inclined to do, sit down on a job half done. In this connection attention may be drawn to the wintering of store pigs, which is a frequent source of leakage. Tho successful wintering of store pigs presents one of the most pressing problems on most forms. Due to tho seasonal nature of milk supplies, and to the high price, relative to the price oi pork and bacon, milk substitutes suitable for the purpose, it is definitely unprofitable to attempt tho fattening of such animals. The problem resolves itself into ways and means of maintaining unfattened pigs through the winter at the lowest cost compatible with efficiency, until milk supplies are available again in the spring—a problem simple on the surface but full of pitfalls in practice. Reduce Necessity to a Minimum. Probably tho soundest advice which can be offered in respect to “Wintering” for the average farmer is “don’t.” There is no easy road to success. The inadequate facilities available, combined with the acuteness of the feed shortage make the wintering methods of many farmers tho weakest link in an otherwise reasonably strong “management” chain. A tremendous loss in efficiency occurs at this stage. As a result of virtual starvation, pigs receive a marked check in growth. In consequence they are readily susceptible to disease and mortality is high. Pleurisy infection characteristic of from 25 to 50 per cent, of the pigs that survive,' renders the carcase unexportable and results in a direct loss of from Id to 2d per lb. Tho check to growth is in itself productive of loss, for such pigs take a long time to respond to increased food in the spring, making the time and total food required to make marketable weight excessive for profitable returns. These difficulties though not capable of complete elimination can certainly be reduced by improving facilities and methods. The aim should be to regulate farrowing dates in such a way that the winter store is eliminated. Thus it is j suggested that by maintaining a rear sonable balance between breeding sows j and dairy cows, and by advancing the j usual spring farrow period to the win-j ter months, a largo step in the direction of reducing and ultimately eliminating the necessity and difficulties of wintering as at present practised, will be taken. Results of practical farmers in this connection indicate that the ratio of 1 sow to 7 —S cows, and farrowing first litters in May and June, will secure this end with good results. Such a system involves turning the first winter litters to bacon, the later winter litters to pork, and the second litters into pork in the summer or early autumn months.

Housing and Shelter The above system could only be adopted gradually, and at present, the necessity for carrying over a. large proportion of pigs remains, as a natural consequence of our management policy. For success in “wintering” the primary need in New. Zealand is good housing and shelter. This is placed even before feeding, for it has been observed that on many farms where feeding methods can bo classed as good, failure results from inadequate housing and shelter facilities. In innumerable causes, purchased foodstuffs are literally thrown away by being used by. the pig in a vain attempt to keep warm. As one experienced pig-farmer has put it, “weight put on in the daytime is kicked off at night through lack of a good warm bed.”

Elaborate equipment is not necessary but housing must be draught proof and large enough for the number of pigs available. The foor should be lined with “roofing felt” or sarked with timber, and the floor close boarded and devoid of cracks. Bedding is an' advantage only when kept clean and renewed. Plans for suitable housing are available on application to the College. Shelter is equally important, especially -when animals are run on the open air plan. Pens should be in naturally sheltered positions, while a low-to-ground 'hedge in the fence line is a decided advantage. Brushwood, manuka, or N.Z. flax makes an admirable protection for this purpose. Where possible the site should bo well drained and on light soil, not subject to winter pugging. Feeding

Feeding aspects may be emphasised under the following heads: —

(a) Boots essential: Some cheap source of food is essential to provide the bulk of the winter pig’s ration, if the cost is to be kept within reasonable limits. Boots aro the best available pigs available. The roof should be lined farm.

Potatoes, carrots, swedes and mangels in that order of food value may all be used. Of these, carrots and mangels are the general utility roots. Potatoes aro seldom available in large quantities, while swedes aro not relished by pigs and aro an uncertain crop in most districts. Artichokes, relative to food value and yield, are not to be compared with those already mentioned. Field pumpkins are extremely useful in districts -where good yields can be obtained. They are relished by pigs but are subject to the disadvantage of not being good keepers. They should be employed with one of the other better keeping roots (b) Concentrates essential: Boots alone will not maintain adequate growth in pigs. While the quantity must be kept at a low level due to cost, a certain amount of concentrates is essential in the ration, if the check period is to be lessened.

Foods rich in growth producing materials arc necessary since roots provide little but bulk and baro maintenance requirements. Suitable for the purpose arc pure meat meal, meat and bone meal, peas, and pea meal. A part of the ration should always consist of one or other of these if milk is not available.

For all practical purposes, increase in weight can be looked for only from the concentrates of the ration; it will vary in proportion to the quantity provided. , For this reason, increased growth will follow the addition of grain or grain meals. Tho extent to which these can be given will obviously depend upon price. Barley, oats, seconds wheat, maize, are all useful. They may bo used cither whole, steeped, or crushed The latter is preferable for small pigs.

A useful milk substitute is molasses when it can be obtained at a reasonable price. Mixed with warm water it has the additional advantage of providing a warm drink.

The quantity of concentrates fed must be watched for profit reasons, but a minimum quantity is unavoidable. The following rations have proved suitable and profitable when combined with good management in other respects. (c) Minerals and Vitamins: A ration with roots as a base is usually deficient in minerals, and a supply of a suitable mixture is advisable. Give each pig access to steamed bone flour, or feed I—2 ozs. per pig. If signs of general ill-health are apparent, or if the presence of parasites or pleurisy is suspected, an allowance of I—2 teaspoons of codlivcr oil will be helpful in reducing and avoiding the trouble.

(d) Suitable Eations: Tho following rations can be recommended as a guide. They refer to the requirements of a 501 b live weight pig and are sufficient to provide for a daily gain of from one-third to onc-lialf a pound, providing management in other directions is good. If shelter and housing are faulty or care in general management is neglected, they will be insufficient. Increase the quantity as the pig grows, exercising judgment in this respect. Note also that they are designed only for carrying pigs in growing condition through the winter and not for fattening. Per Pig per Day: Eation (1) 10—201 b. roots, \ —lib pure meat meal. Eation (2) 10—201 b roots, -} —Jib barley, wheat, oats, maize; l —Jib meat meal or peas. ■ Eation (3) 10—201 b roots; Jib molasses; jib meat meal.

In most cases a little skim milk is available. This should be rationed out and if possible given warm. A warm drink, especially in the morning, is distinctly helpful and saves feed. The meat meal can be mixed with hot water and added to the milk. Grains should be fed at night. Boiling of roots as potatoes and swedes make them more palatable and solves the problem of a warm drink. General Management

General management points are similarly important. Too often, the mistake

is made of running too many pigs oi varying sizes together Competition for food results in waste energy while only the strongest thrive. Divide the pigs into pens of S —l2 according to size, and ration accordingly. Keep houses and feeding troughs clean. Ground should be limed frequently and all sick animals segregated. Cost of Wintering. The profitableness or otherwise of wintering on rations as suggested can bo gauged from the following growth rate and cost results of pigs under close observation in the course of feeding trials. The animals concerned showed an averago gain in live weight of from :}lb to lib per pig per day, over a two-month winter period. They came through the winter well and health was gooo. The animals came through to nicer The spring flush of milk as good forward stores suitable for rapid fattening. Where no milk was available and the rations were similar to those above, the total cost per pig over a two-month period for purchased meals was G/G on the average. Meals charged at Id per lb. Including the cost of roots at 12/0 per ton, the total cost for all food averaged 8/G. Where up to 1 gallon of skim milk was available per pig the cost for meals was reduced to an average of 2/G with similar results. The figures indicate that pigs can be carried over the winter at a profit. This is so, however, only because the price margin between the low value of a weaner in the autumn, and the high price of a forward store in the spring, is well in advance of the cost of feed. Actually on a cost per lb of flesh produced basis, the system is unprofitable, being well in advance of the price of pork or bacon. This situation becomes worse the more meal is used. The results provide a further argument in favour of the adoption of methods as outlined for the reduction and eventual abandonment of the ncccs sity for wintering store pigs.