Raising one or more pigs to sell as market animals is probably one of the most common 4-H livestock projects. It doesn't require a large amount of money or expensive buildings and equipment and it can be completed in about four months.
The words "swine," "hogs," and "pigs" refer to animals of the porcine family or pig family. The term swine can also refer to the pig family in a general way, and "pig" can be used in referencing young animals. "Hog" will generally refer to animals at or nearing market weight or finished for market. The term "barrow" means a neutered male, and "gilt" means a young female. Pigs are also referred to as growing pigs (40 - 125 pounds), and finishing pigs, weighing from 125 pounds to market weight--usually about 230 pounds.
The goal of the 4-H market hog project is to encourage integrity, sportsmanship, cooperation and an ability to communicate through activities such as demonstrations, talks, judging events, tours and exhibits.
Also, if you are part of a 4-H project, you will get the chance to meet a lot of new and interesting people. We have met many wonderful friends through the project, and have taken some interesting field trips to learn more about pigs. Going to the fair is also fun--not only do you get to meet lots of other kids who have raised pigs, we have enjoyed the opportunity to share information about pigs with the many people who walk through the barns.
Finally, as you may know, famous health spas offer hundred-dollar mud baths to clean and refresh your skin. But if you get a pig, you will be able to get a free, all natural mud bath any day of the week! This is not a project for people who like to be clean--but it you can handle a little mud, if you have the free time, and if you enjoy animals, this might just be the project for you!
Yorkshire: The most sought after breed, Yorks are good mothers and produce large litters. They exhibit a long, big frame and are white with erect ears.
Chester White: Solid white, these pigs have medium sized, droopy ears. They usually have large litters and sought for their mothering ability. Boars of this breed are usually aggressive.
Berkshire: Black with six white points (nose, tail, and legs), these hogs have erect ears and a short, dished snout. They work well in enclosed facilities and are noted for their siring ability.
Duroc: These hogs, noted for their fast growth and good feed efficiency, are a reddish color with droopy ears. On the average, this breed needs less feed to make a pound of muscle than the other breeds.
Hampshire: These hogs are black with a white belt that extends from one front leg, over the shoulder, and down the other front leg. They have erect ears and are popular for their lean, meaty carcasses.
Poland China: Like the Berkshire, this breed has six white points on a black body. They have medium sized droopy ears and produce meaty carcasses with large loin eyes.
Spot: White with black spot, this breed has the same type of ears as the Poland China. These hogs are known for producing pigs with a high growth rate.
Landrance: Like the other white hogs, this breed is known for the sow's mothering ability. They have very large, floppy ears, are long-bodied, and have the highest weaned average of any breed, as well as the highest average post-weaning survival rate.
No breed of swine is superior to the others. You should select pig based on its physical characteristics and the performance of its relatives (if you can get that information). Good quality feeder pigs should appear healthy, thrifty, vigorous, and alert.
In our two years in the project, we have had three Durocs and one Hampshire. Other members of our project have also had Yorkshires. Yorks are neat but they do get sun-burned, so if you get one you should plan on buying suntan lotion for your pig!
A pig will give you many clues when it isn't feeling well. some of the clues are poor appetite, guantness, rough hair coat, a dull look in the eyes, excessive coughing, diarrhea, inactivity and lameness.
If you think a pig is sick, take its rectal temperature. If it is 2 degrees or more above normal, call a veterinarian immediately.
A common problem with pig is stress. Hauling, vaccinating, introducing it to strange surroundings and strange pigs can scare or stress a pig. When a pig is stressed, it will be more susceptible to sickness. It may eat less feed and grow slower. It is important to minimize stress, especially when you first get your pig home. Some common diseases are pneumonia, pseudo rabies (mad itch), and swine dysentery. Swine can also have external parasites, such as lice and mange mites, and internal parasites which live inside the pig's body. If your pig looks or acts sick, call a veterinarian immediately. There are many medications that are very effective in treating swine ailments, but you have to start early in the illness.
When evaluating structural soundness, the judge will look at the pigs' feet and legs, body cavity and topline. The body cavity should be relatively deep, long and wide, giving the pig plenty of body capacity.
If your pig is to be marketed at your county fair or show, you may need to consider the date of this event in selecting your pig. For example, if you have 106 days to feed your pig, you will need to start your project with a feeder pig that weighs at least 50 pounds (106 x 1.6 pounds per day = 170 pound gain; 50 pounds + 170 pounds gain = 220-pound market hog). If your pig gains more weight per day, for example 1.7 pounds per day, it will end a bit heavier but still within the acceptable range (< 250 pounds).
Farm grains are the most common and best source of energy feeds for
swine. Corn is an excellent energy feed, and is ideal for finishing
feed because it is high in digestible carbohydrates, low in fiber, and
is very tasty to pigs! But corn alone will not keep pigs growing and
healthy. Corn must be supplemented with vitamins to keep pigs
healthy.
Other good sources of feed are barley, oats, and wheat. But like
corn. all these sources should be supplemented with protein
supplements. Some people add antibacterial compounds to their feed to
slow the growth of harmful bacteria that occurs naturally in most
feeds. In low levels, these compounds increase the growth of pigs and
lower feeding costs. They benefit younger pigs (under 100 to 125
pounds) more than finishing hogs. If you decide to use an
antibacterial compound, make sure that you pay attention to the
withdrawal period listed on the label (the withdrawal period is the
amount of time that medicated feeds must be removed from a hog's diet
before slaughter).
Pigs weighing 40 to 125 pounds are referred to as growing pigs. From
125 pounds to market weight (about 230 pounds) pigs are called
finishing pigs. As a pig grows, the total amount of dietary protein
it needs each day also increases; pigs should be switched from the
grower (nutrient dense/more protein) to the finisher (less dense) diet
when they weigh about 125 pounds.
Pigs should be self-fed (given all the feed they will eat) throughout
the feeding period. Self-feeding allows a pig to grow as fast as
possible. The daily intake of pigs of different.
Water is the most important part of a pig's diet. One-half to
two-thirds of a pig's body is made up of water. Pigs should be
supplied with as much clean, fresh water as they will drink. Pigs can
live longer without feed than without water.
Before the show you will want to groom your pig. Grooming consists of
washing your pig and clipping the hair from the tail and ears
(especially the inside of the ears). You would also make sure that
the feet are clean, and that there is no sawdust on its back or
legs.
Here are some tips for the show ring:
Essential equipment includes:
Each swine breed association also has its own publication; for further
information, see the source referenced above.
Feeding Pigs
Pigs are non-ruminant animals. They have a single stomach in contrast
to such animals as cattle and goats. To grow rapidly and efficiently,
swine need a high energy, concentrated grain diet that is low in fiber
(cellulose) and is supplemented with adequate protein.
Pig Showmanship
In addition to raising your pig for market, you may also want to show
your pig at the fair. Usually you begin training your pig several
weeks before the show. You must train your pig to move easily at a
walk. Working with your pig ahead of time will help you and the pig
to know what to expect when the actual judging takes place.
Housing, equipment, and supplies for raising swine
You will need to consider three things when designing housing for your
pigs. First, pigs need a clean, dry, draft-free area under a roof to
sleep. Second, pigs have specific space requirements that vary
according to their weight. If pigs are crowded, they will be
stressed, resulting in decreased growth rates. Finally, pigs--like
people--have an ideal temperature at which they are most comfortable.
This is called the thermoneutral zone. The ideal temperature for a
growing pig is around 70° F; the ideal temperature for a
finishing swine is slightly cooler, about 60° F. If the
temperature falls below this ideal zone some types of bedding, such as
wood shavings, should be used to keep the sleeping area warm. When
the temperature rises well above 70° F, misters of water will
help to cool your pigs.
Equipment you will need for showing:
How to raise a pig
Assuming you have a place for your pig to stay, the remaining costs
associated with the project are fairly reasonable. The largest
expense may be in buying the piglet. In our area, an eight week old
pig, weighing around 40 - 50 pounds, is $80. Feed typically runs
about $8 - $10 per 50 pound bag, and one bag will usually last two
growing pigs about a week. You will also want to buy some straw or
wood chips for your pig to sleep on. An estimate for growing a market
pig (approximately 12 weeks) is $200.
Resources--for more information about Pigs
Most of the material for this report has come from Your 4-H Market Hog
Project, Iowa State University, University Extension, January,
1992. More Farm Information
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