TARANAKI EXPERIENCE

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

TARANAKI EXPERIENCE

PROPER FEEDING ESSENTIAL

QUALITY AS IMPORTANT AS TYPE.

COMMONSENSE METHODS REQUIRED

"The class of pig available in Taranaki to-day is much better than, that of a few years ago,” said a leading breeder, to a News reporter, “but I regret to say the care taken still shows vast room for improvement. “Swine husbandry is a most important and interestirig industry,”, he. continued. “Important because so much can be done to improve the environment and general' conditions under which pigs live or, indeed, in some cases, only drag out an uncomfortable existence. Interesting also because pigs are practically wholly hand fed and must therefore be in closer touch with the stockowner than -any other animal. It seems to me as though there has been much research carried out in regard to the product, but far less attention' given to the animal itself. Animal husbandry does not now receive the attention it deserves. Of all classes of stock to feel this neglect the pig has been the greatest sufferer. To be successful in the pig industry requires commonsense and commonsense methods. For instance, contentment in a pig is a very valuable asset. To attain

that contentment the first important factor is kindly handling. No animal responds more than the pig to kindly treatment, and no animal resents the lack of 'kind treatment more.

“Speaking of pig-breeding, 'there are three main factors to be considered if success is to be reached. They are: First, careful and consistent breeding, that is, a breeder must know what type of animal he desires, and work consistently for that aim. This can be brought about only by judicious breeding. There is too much chopping and changing in types and methods.

Judicious feeding is the next essential to success. This is perhaps the most important element in swine husbandry. The aim of the breeder is to produce flesh in the proper proportion of fat and lean to suit the demand of the consumer. The consumer is much more concerned with the quality of the pork or bacon he buys than with the type of carcase from which it is taken. To obtain that proportion of flesh properly balanced feeding is the most important essential. , The pig farmer must work hand in hand with Nature. How well she can do her job can be seen from the wild pig. Though often inbred he-is rarely .unhealthy. That is because the weakly ones die and only, the fit survive, and, further, the wild pig gets his own balanced ration. If ne cannot get it'above ground he grubs for the right food until his natural instincts are satisfied. So in the case of the domesticated pig. Give him the balance in his ration that his nature craves for and he will not root about trying to find it for himself. Proper feeding is really the beginning and the end of successful management, “One of the weaknesses in Taranaki pig farming is that too much liquid food, in the shape of skim milk and whey is fed to animals that really require a large amount of solid food. Taranaki is handicapped by the lack of locally grown cereals, but it is a handicap that could be overcome by a little determination. Wheat and barley will grow in this province, but it means effort and proper planning.

“There would be much more uniformity in the pigs bred if the feeding of sows in pig was given more attention. Sows need as careful feeding before farrowing as after, and there should be no change in diet made for a little while after the sow has farrowed. Remember always that the digestive organs of the pig do not mature until they are a year old, and they should have easily digested food if full value is to be obtained for the food consumed. Digestion of food in the pig is a much quicker process than in the cow or the sheep, and the ration must be such as to give all the benefit possible from the food supplied. It is not the amount of food the pig consumes that counts, it is the amount of food its body absorbs, and the body can only absorb a certain amount of food in a given time. If the animal eats more than the body can absorb part of the food is lost, is, in fact, simply wasted. “Next to breeding and feeding comes housing. As warmth has a great bearing on the health and flesh-forming capacity

of the pig it is necessary to have warm, weatherproof houses free from draughts below, but with plenty of circulation of air above. Fresh air is a great factor in the , health of pigs. “Reverting again to feeding,” continued the expert, “almost periment can be tried if the pig farmer is willing to spend the necessary time and trouble. For instance, a pig fed by itself will fatten quicker and on less food than one fed with others, because by nature the pig is a slow eater. When competition enters Nature takes second place, and the pig overgorges in the effort to keep ahead of competitors for the food in the trough. An overfed is ■*' not a contented pig, it is overgorged and uncomfortable and therefore is not doing its job of producing proper quality flesh. Examples like this could be easily multiplied. . For ; instance, among a large herd classification according to progress would help., If a pig is not keeping up with its fellows it should be removed to another ■ “class”' where progress will not be held •back.

“It all comes back to the first proposition I laid down,” concluded the breeder. “Use. commonsense methods; study your animals, get' to know them and let them know you;? feed and house l them well, and you will be successful. If you are not prepared to take the trouble leave swine husbandry alone, for it will prove a- disappointment only. Of course to carry out the functions indicated in my remarks a pig must have a good constitution and proper conformation. .Conformation is the structure upon which the ;meat must be produced, and it must therefore be uniform, free from coarseness, but allowing plenty of room for the healthy development of organs like the

lungs and heart, stomach and bowels, and so constructed as to make an attractive carcase when killed. Constitution, of course, is the factor that controls the whole organisation of the pig. Given good constitution, remember that the one undeniable fact is that, only with quality feeding can you get quality flesh and fat.”