MANAGEMENT OF PIGS

Taranaki Daily News, 11 September 1934, Page 25 (Supplement)

MANAGEMENT OF PIGS

USE OF DAIRY BY-PRODUCTS SUPPLEMENTARY FOODS REQUIRED. IMPORTANCE OF GOOD GRAZING. The following notes have been supplied by Mr. K. W. Gorringe, Instructor in Swine Husbandry, Department of Agriculture. He stales:— “Dairy farmers ’ arid' 'others interested in pig-raising in the 'Ddmihiori' may considerably add' to' their incoriie by the better utilisation of the food materials at their command' by which they can' feed their pigs. It is difficult for the average dairy farmer to make ends meet, with low dairy produce prices and high production costs, and unless the byproducts, skim milk and whey, mostly used by the pigs, are properly utilised and the supplementary foods correctly fed, a waste occurs whereby a correct estimate of the value of the dairy products is not obtained. At the same time very little profit is added to the dairyman’s income. “It would be very acceptable to the dairy farmer if we could guarantee to him 2d per lb. extra for every sound of butter-fat he produces from his dairy, by the proper utilisation of his pigs. Yet this does not seem altogether out of reason, because from a survey over many farms it was revealed that where-

as some farms showed similar butterfat production over an equal acreage and number of cows, the result of the pigraising activities were very wide and showed marked divergence. It was shown that', where one farmer just kept , pigs to consume the skim milk or whey another farmed his pigs in an up-to-date manner, that is to say, he bred his own pigs and looked after them well. He could, however, have done even better had he known the secret of winter feeding and the proper utilisation of his dairy products. The results shown when comparing these farms were very marked; the first type of farmer who kept pigs simply to consume what would otherwise have been wasted did not add materially to his returns, whereas the second type added 2d per lb to his but-ter-fat cheques- for the season. It is quite possible that he may have . still further added to his returns had he been equipped with the necessary up-to-date knowledge in pig. management. But even 2d per lb extra *to his butterfat cheques through his pigs might mean the salvation of a settler’s farm, in spite of the low prices that may be ruling for dairy produce in future years. It is advisable therefore that certain factors which are essential to profitable pig-raising be reviewed and explained. GOOD GRAZING ESSENTIAL. "The most essential factor in the future pig-raising of this country is good grazing, that, is of grasses and r .clovers. Other heavier forage crops such as lucerne, rape, green oats, barley , and maize are very good, but these entail extra cost and labour. The most economical is grass because every farmer already has this, and it is only a question of devoting a certain acreage of this pasture for pig production. Farmers may argue that they have grass for their pigs, but •■-•hat does the average pig grazing consist of? One or two small paddocks which eventually cut up in wet weather, and the grass gradually disappears, while mud and dust remain, and then the feeding ■ value of the paddock is nil.

“A number of paddocks are required of an equal area, the paddocks should be large enough to accommodate 20 to 25 pigs, say half-acre sections, five chains long and pne chain wide. Several of these, according to the number of sows being bred, will allow for rotational grazing, and will provide a continuous 4in. bite of young grass for the whole season. Old grass is of no value for pigs, they leave it alone. The principle involved allows for grazing, spelling, top-dressing and harrowing in accordance, with that of dairy pasture, without interfering with the general working of the piggery. “It must be understood that grazing takes first place in pig management, all other foods become supplementary. The pig is fully equipped as a grazer, and can crop closer than most animals. Therefore if the pigs are grazing all day, it is only natural that they will not be able to consume large, quantities of

liquid food in the form of skim milk or whey. It depends on the amount of grazing provided what quantities of dairy products are fed. Whereas in the past as much skim milk or whey as the animals could consume was allowed, under the grazing system only half the quantity of skim milk and one-third the supply of whey js needed. This means that without adding one cow to the dairy farmers have an opportunity of increasing their pig stocks to double or even treble above their previous numbers. It depends entirely on the farmer as to how much land he is prepared to devote to the pig section. In Taranaki prominent farmers are reconstructing their piggeries, and are now devoting up to ten acres of their high-class pasture for further pig production. They realise it is a chance to recover the ground they have lost through low prices in dairy products, and such prices may prevail for some time to come. MEAT AND GRAIN MEALS. “We now come to the second important factor in pig-raising. Having supplied adequate grass, with its supplement —milk food—cut down to one-half or one-third, the remaining foods, namely meat-meal and grain or grain-meals must be supplied. These are the only foods that need be purchased. Meat-meal with its high protein content is recognised as the most valuable supplement in pig-feeding. Not only has it extreme value when associated with grass and skim milk or whey—particularly whey with its low protein cohtent —but during the winter and early spring months, when dairy products are scarce, and good grass only medium, it is associated with other forage crops and roots, also

ensilage, and gives excellent .results with a high margin of profit in spite of winter conditions. Grain or. grain-meals are Hot fed during the whole of the .growing period, but towards the latter portion—about one month before killing—in order to provide a good finish and. quality to the carcase. Of course a. little extra weight will be obtained at the same time, but the finish and quality factor is more important than the few extra pounds gained. Both meat-meal and grain-meals should be fed dry in a divided trough. A design of this particular trough can be obtained from the Department of Agriculture by • those wishing to adopt it in their piggery. GOOD HOUSING NECESSARY. "Having the four essential food factors which are grass, milk, meat-meal and grain, maximum results cannot be expected unless comfort is provided by good housing. Inadequate housing of pigs., has ruined many a. good venture in pig-keeping, therefore it is important that this be given careful attention. It is unfortunate that this reconstruction of the piggery should come at a most inopportune time, a time when farmers were never so short of cash, and for some to attempt to extend their piggerynow ; s out of the question. They simply cannot manage it.' Some will devote the extra land, and just manage to fence it, but to build-houses seems impossible. The ordinary portable wooden pig house measuring Bft by 7ft costs about £5 to build, and as the farmer would require a number of these it would soon amount to a high figure, and the present time is inopportune. “To relieve him of this anxiety of cost, I may mention that excellent shelter houses can be built, 9ft by 7ft, of baled straw (wheat or barley) with iron roof. The construction of such a house is in this manner: Two sides and back (the front is left open) contain nine bales of straw, placed end to end on the ground. Then build up to two or three bales high. Make the roof to cover to the outside of the bales; then place the roof on top and tie down with wire to the bottom bales, and elevate the front six inches to allow for drainage to the. back. The cost of ..such a house depe.ids upon what you pay for the straw by per bale or per ton, plus freight. If baled straw can be obtained at a cost of a trifle over Is per bale, plus freight, as it takes 18 bales to build a house two bale high, and 27 bales for three bale high, the cost for straw is about 18s or 27s respectively, plus the iron for the roof. This is considerably below the cost of wooden houses, the life of the house being the difference. “It is estimated that the life of a straw house is about seven years or more according to the treatment it receives. These houses should be removed and rebuilt every six ffionths, an operation which takes only half an hour to carry out. The very fact that bales can be placed in different positions after every reihoval lengthens the life of the bales against decay. Similar houses that have been up for 18 months show very

little sign of decay and look as if they had been newly built. It is the cleanest, the most comfortable and econornical house that I have seen. It is very warm in the winter and cool in the summer on account of its thick straw walls. Consider what this means to the man who is faced with having to provide a house for a farrowing sow or for store pigs at short notice. Whereas it would take him all day or more to make an ordinary wooden house, provided all the materials were on the ground, the straw house can be built in under one hour, or removed and rebuilt in half an hour. GRASS MUST BE KEPT DOWN. “Remember that the success of pigraising in the future depends upon the area of good grass devoted to the piggery, and its maintenance by top-dress-ing and harrowing. The farmer must make up his mind which paddock he is going # to give to the piggery, and he will never regret his decision. Should the feed grow away in a good. season beyond the 4in to 'sin bite, then put in other stock to keep it down, or use the mower. Increase the sows to provide the extra- weaners required to deal with the area set out. Aim at 401 b weaners by feeding the sow properly, before and after farrowing. Feed piglets in a creep from three, weeks’ old to weaning. Use a divisional trough for piglets; they quickly educate themselves to feed separately. At the same time each pig gets, its; proper quantity, without one or more overdoing it. Do not over-feed

with dairy products; smaller quantities give better results. Meat-meal, and grain-meals should be fed dry. Be sure and provide adequate winter and .’early spring feed, because failure to do this will upset all your calculations for the season. The secret of success depends on your winter feeding. Do not allow any root crop that has been specially grown -for the piggery to be allocated to any other stock, no matter whathappensThis has. been, done too often in the past 'and the profits of the piggery sacrificed. . Finally, give careful consideration to the possibilities of the straw house in conjunction with youi’ future operations in ■ pig-raising.