MODERN PIG KEEPING

Opunake Times, 18 January 1935, Page 3

MODERN PIG KEEPING

NOTES AND COMMENTS PROF ICIENQ’Y CERTIFIC A V E The C.O.P. (Certificate of Proficiency) scheme which \' as have been launched tin 3 > <ai b;is been deferred as it has been considered by the Department of Agriculture that it would be preferable to conduct a trial scheme under the auspices of the Mana-w-atu Oroua Pig Development and Recording Club with a view' to ascertaining whether the scheme as laid down was practicable or not. It looks as if p ogress m pig keeping in New Zealand will have to depend on pig keepers themselves.

Proteins and Proteins. Reference lias before been made to the interesting fact, emphasised by research work at Cambridge University, that there are proteins and proteins. A protein is made up of what are termed amino acids, and Cambridge work showed that one of these amino adds called lysine was absolute] v essential to growth and development. The interesting thing about this to New Zealanders is that the protein foods being used by them for feeding pigs —separated milk, whey and meat mea l— ar€ rich in lysine. General ly speaking proteins of animal origin are. rich in lysine.

Recently investigations have been conducted at the Hannan Dairy Research Institute, Scotland, in regard to quality of protein in relation to milk production. The investigation has borne out the Cambridge work as to the high value of lysine, and that the two proteins of animal origin those of blood meal and meat

meal, are the most valuable source of lysine. This indicates the great value of meat meal, not only for developing pigs, bat for calves, and indeed milking cows (for milk production) who*e some supplementary food is required. Another point to be coesidered is that the lysine content of blood meal and meat meal is so high that only a very small quantity of these foods will have the desired results. Reporting on the lysine requirement of the milking cow the research workers at the Hannah Institute say: “10 lh of milk of 3.0 per rent protein content contain approximately 17 grams of lysine and it is obvious that the production ration must contain at least his amount of lysine.” A table is published giving the lysine content in grams per 11b of the different foods; Blood moil, G 0.4: meat meal, 42.9; heaps 12.9 peas, 10.8; bran 4.5; linseed cake 9.G: oats 2.2; cdover hay 2.1.

Fig Clubs. In A'iew of the failure oi the Government, gf the Agricultural ami Educational Departments to institute effective propaganda In regard to knowledge of modern methods if pig keeping it is interesting .to read oi the splendid work of the Queensland Education Department in this regard. The Department in planning pig clubs among the schools of the State has issued a publication entitled “Home Project Clubs in Queensland Schools,” and its preface to this says : “Will the project permit of the development of the sense of responsibility, of the creation of the power of sustained effort, ot the. development of the observational and inventive faculties and provide also for a training in pig record keeping and costing ? It is the objective of this club work to teach the child to study and to devote some of the time to record keeping. In finalising the awards and giving each club member credit for the work done consideration is given not only to the standing of the child in ordinary' school work done, its class and grade, but to practical work outside of school activities, the type of pig shed and paddock and cleanliness of shed, grazing area and equipment used in keeping of the pig, cost of production of the animal and crop growing' by the club members, the health of the animal, freedom from parasites, etc.

The interest and knowledge test is also an important one, for marks are awarded for general knowledge, which marks ar e ascertained by questioning the club member. The interest shown by the member throughout the club is also taken into consideration. Then marks are given for record keeping, the record book, an essay on work by the member. Credit is given for special interest and work; consideration is given to tire animal kept, estimated value of the pig at commence ment and finish of club work, amount of increase and value of the animal, type and quality of pig kept, its growth, development and market value. Club members gain an immense amount of benefit from club activities, and the scheme appeals and is proving very successful.