1

INTRODUCTION

Swine production is an important industry and is considered as one of

the most popular and profitable business enterprise in the animal industry.
Some factors that may attribute to the ever growing popularity and interest in
swine raising; pigs are prolific, the demand of pork is high, hence, it is
considered as one of the most favorite meat of most Filipinos, it is also
adopted to diversified farming, pork unlike other meats can be cured as ham.
As of today, swine production growth is stimulated by a high demand from a
growing middle class. It plays a major role in ensuring food security of the
Philippines by providing more than 60% of the total meat consumptions of
Filipinos (BAR, 2014).

In pig production, the pre-fattening period can directly affect lean meat
deposition and the uniformity of carcasses at marketing. This phase is the two
weeks before pigs move from the nursery to the grow-finish floor. Pigs with
less-than-average birth weights are less feed efficient, grow more slowly, are
slightly fatter, and have a greater death loss. In addition, pigs that do not gain
well the first two weeks after weaning take longer to achieve market weight.
Management is the primary factor that enables operations to overcome pre-
fattening period challenges: Management of the pigs and the feed. Good pre-
fattening management includes several items. Done right from day one, these
items will positively impact the outcome of the transition from nursery to grow-
finish floor, through to marketing. This notably includes health management:
Identifying and treating pigs early, and environmental management: making
sure pigs are warm and dry, humidity is low, and the air exchange rate is
ample (Lawrence, 2013).

Swine farming either piglet production or fattening can generate

income in less period of time. It is a useful and effective method to satisfy the
needs of the fast growing population in the Philippines. It is being raised either
in the backyard or large scale commercial piggery (Galarpe, 2009). In animal
 2

industry specifically in swine production performance is always affected by the

shift of pig price, diseases, parasites and management practices which
caused law outputs. Production performance is one of the indicators in a
profitable and efficient production of animals and swine. This involves
understanding their growth and development manipulation of genetic and
environmental factors that can improve growth patterns in farm animals
(Taylor and Thomas, 2016).

A particular challenge for the Philippines is the high feed and energy
prices that are prevalent: these affect all producers and contribute to a
relatively high cost of production for the domestic industry. Despite the crisis
facing the swine industry, still many people are venturing in this enterprise.
This manual hopes to bring appropriate technology to the interested farmers
and would be swine producers in order that they may realize profitable
production and improve quality of life (Entripinoys, 2012). Grower to finisher is
a important source of animal protein and its demand has historical been
increasing with an annual capita consumption of 15.0 kg (Catelo, 2017).

On-the-job training allows students to expand their knowledge and

skills in Animal Science and it also allows the students to experience the real
challenges and practices that is happening inside the farm, most especially in
the grower to finisher management in swine farm, LIFARMCO
CORPORATION in Purok 10 Biao Tienda, Baranggay Ula, Tugbok District,
Davao City.
 3

Rationale

The On-the Job Training (OJT) also known as a practicum requires 240
hours training outside the school premises in different livestock or poultry
farms. This experience develop and improve student’s skills by applying their
knowledge to practical works in the field.

Objectives of the Practicum

The practicum aimed to be fully equip the student trainee in all aspect both
working and learning principles in swine fattening management practices.

Specifically, it aimed to:

1. Learn management practices of grower to finisher hogs;

2. Identify the common management practices experience in the farm;
3. Discuss the technical analysis;
4. Gather data on hogs phase feeding; and
5. Documentation of activities.

Expected Outputs:

1. Discuss management practice

2. Technical analysis
3. Weight of the grower to finisher before they are marketed
4. Total number of grower to finisher to be sold per week or in a certain
period.
 4

Time and Place of Practicum:

The practicum or on the job training was conducted at LIFARMCO FARM

in Purok 10 Barangay Ula, Tugbok District, Davao City from January 2019 to
February 2019 comprising a total number of 240 hours.
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REVIEW OF LITERATURE

Philippine Swine Industry

In the Philippines, the swine industry is the second largest contributor

to the country’s agriculture coming in second to rice. The preference of
Filipino consumer for fresh warm or chilled pork over frozen pork gives the
local industry market assurance of its products. However, the importation of
low-priced beef, buffalo meat and poultry meat may create a shift in
consumption from pork to these cheaper alternatives. The establishment of
large-scale (1,000-120,000 sow level) integrated pig farms by foreign
investors in free port zone using imported breeder stocks, technology, and
other production inputs is an indirect importation of pork with minimal or no
tariff at all. This scenario poses a threat to the local swine entrepreneurs.
Hence, the local swine industry needs to modernize to ensure that it can
withstand any form of competition. To enhance its global competitiveness, the
government should work with the private sector in providing the livestock
sector with policy reforms on importation, trade, pricing of inputs and support
in terms of technology and infrastructure (PCAARRD, 2010).

Swine production in the Philippines is a P191-billion industry and is the

largest among the livestock and poultry industries of the country. It ranks next
to rice with 18.28% contribution to the total value of agricultural production.
Swine production plays a major role in ensuring the country’s food security by
providing about 60% of the total animal meat consumption of Filipinos. The
Philippine swine industry is ranked eighth in the world in terms of the volume
of pork production and number of breeding sows. However, majority or about
65% of the pigs in the Philippines are kept by smallhold pig raisers. Despite
being dynamic and technologically advanced, the local pig industry is still
confronted with inefficiency of production due to low sow productivity, high
mortality due to inefficient diagnostic tool, and lack of native pig genetic
resource conservation, improvement and utilization initiative. Thus, the
 6

Philippine Council for Agriculture, Aquatic and Natural Resources Research

and Development of the Department of Science and Technology (DOST-
PCAARRD) supported research and development (R&D) initiatives through
the Industry Strategic science and technology (S&T) Program (ISP) for Swine.
The program aims to address the current problems by developing
technologies and systems that are expected to improve the productivity and
production efficiency. Through these initiatives, the program seeks to create
new opportunities and increase the overall competitiveness of the Philippine
swine industry (PCAARRD, 2016).

As of July 1, 2018, total swine population reached 12.78 million heads.

This was 1.86 percent higher compared with the previous year’s inventory of
12.55 million heads. Inventory in both backyard and commercial farms
increased by 0.86 percent and 3.64 percent, respectively. Stocks in
commercial farms shared 36.49 percent to the total swine population. The top
five (5) regions with the highest inventory were Central Luzon CALABARZON,
Western Visayas, Central Visayas and Northern Mindanao. These regions
accounted for 55.59 percent of the country’s total swine inventory (PSA,
2018).

Swine Production

The swine production amounts to a whopping PHP 191 billion industry,

the largest akong the livestock and poultry industries in the Philippines. In
2017, swine production was contributing to 18% of the total value of
agricultural output, ranking just behind rice, making it the eight country in the
world in terms of pork volume production and number of breeding sows
(NEOVIA, 2017).
Swine production plays a major role in ensuring the country’s food
security by providing about 60% of the total animal meat consumption of
Filipinos (BUSINESS DIARY, 2015).
 7

Fatteners

Pig fattening can be for 3 purposes; only meat, meat-fat, and only fat.
In the normal fattening period, feeding would focus on meat-fat gain equally or
more meat gain. If there is a need to produce more meat, select a 4 month-old
piglet weighing 25-50 kg, then fatten for 4 months, and when it reaches 80-90
kg it can be slaughtered for consumption. If the purpose of fattening is meat-
fat, select 70-80 kg pigs at the age of 6 months, then fatten for about 6
months until they weigh 100-120 kg. If fattening takes in summer time, pigs
can have free access to grazing regions; piglets can consume 5-7 kg of feed
from fresh grasses.

The fattening pig has an intensive diet to maximize its growth at the
best cost, in the respect of the environment. The feed is, generally formulated
on the basis of the average requirements of the batch (depending on the
average weight of the group, its genetic type and the distribution system of the
farm) and the costs of the cereals. The diet can then be poorly adapted to the
individual need and causes an imbalance of the flora, which can cause growth
disturbances and heterogeneity in the batch. In buildings, controlling the
atmosphere is essential, in order to limit the risks of respiratory pathologies.
Pigs are usually bred in enclosed buildings equipped with ventilation. Dusts
and ammonia, which are often present, can cause irritation of the respiratory
system, which has a strong impact on profitability ( The Mongolian Livestock,
2009).

As of January 1, 2018, the total inventory of fattener stood at 3.63

million heads. This was 0.88 percent lower than previous year’s level of 3.67
million heads. Fatteners shared 28.83 percent to the total swine inventory
(PSA, 2018).
 8

Pork Imports

The total volume of pork imports in 2017 was recorded at 260.72

thousand metric tons. It increased by 16.52 percent from previous year’s
import level of 223.76 thousand metric tons. Highest recorded pork imports in
2017 was in July to September at 75.48 thousand metric tons. The value of
pork imports increased by 18.92 percent from US$ 320,966 CIF in 2016 to
US$ 381,696 CIF in 2017 (PSA, 2017).

In the year 2018, looks as if it may surpass the record 2017 levels;
already in the year to date (January to April) pork imports are 25% higher and
offal imports are 31% higher compared to the same period last year. The
latest USDA forecasts anticipate an 18% increase in pork imports for the year
overall. According to the annual report from the Philippine Statistics Authority,
the total pig inventory started 2018 1.5% up from 2017 levels. Additionally,
there was a swing towards commercial enterprises, in which the pig number
increased by nearly 5%, while backyard farm inventories declined marginally.
As such, an increase in domestic production is expected this year, with USDA
forecasts pegging this at around 2%. At present, imports can be favoured in
the meat processing sector, due to higher quality and presentation standards
(King, 2018).

Supply and Disposition

The total supply of hogs in the country increased by 5.18 percent from
38.23 million heads in 2014 to 40.21 million heads in 2015.The recorded
number of imported live breeders in 2015 was 2,314 heads. It increased by
106.79 percent from the last year’s imports of 1,119 heads. Of the total hogs
disposed in 2015, 26.32 million heads were slaughtered and 1.16 million
heads were recorded as death or losses. The total number of hogs
slaughtered increased by 5.03 percent while the number of death or losses
decreased by 1.31 percent (PSA, 2015).
 9

In January to June 2016, the country’s total supply of hogs was 26.09
million heads. It went up by 3.00 percent over its level of 25.33 million heads
in 2015. Disposition for the 1st half of 2016 was about 13.60 million heads or
an increase of 4.54 percent from last year’s record. The increase in
disposition was due to increases in slaughtering and death & losses (PSA,
2016).
In 2017, the country’s total supply of live hogs was 40.82 million heads.
It went up by 1.17 percent from previous level of 40.51 million heads in 2016.
A decrease on importation of live breeders by 26.92 percent, that is from
1,534 heads in 2016 to 1,121 heads in 2017. Total disposition of hogs for the
year 2017 was 28.21 million heads or an increase of 1.06 percent from
previous year’s record. The number of hogs slaughtered increased by 1.54
percent and records on deaths/losses during the year decreased by 9.87
percent (PSA, 2017).

Swine Marketing

Marketing pigs is an important aspect to profitable swine production.

Pork processors have developed marketing grids that value carcasses. These
grids are specific to each pork processor with premiums based on carcass
weight and leanness. Although premiums depend on the pork processor, the
overall trend is for processors placing more importance on carcass weight and
importance on percent lean. Pigs need to be sold at an optimum weight in
order to maximize profit (The Pig Site, 2010).

Prices for slaughtering pigs can vary among market. Marketing cost,
such as selling charges, transportation and shrinkage (loss of live weight) can
also vary. If more than one market is available, producers occasionally
patronize different market as a check against their usually market program. A
single market is seldom the best market (Stevermer, 2010).
 10

Marketing is the last job done on growing finishing pigs. Hogs are
marketed when they reach at least 80 kg. Marketable hogs may be sold to
middlemen who usually act as buying or selling agents, direct to meat
processors without the intervention of the middlemen, or in auction markets
where animals are sold to the buyer who offers the highest acceptable price
per kilo live weight or per head. When large number of hogs are to be
marketed, the producer observe proper shipment and transport handling to
minimize losses due to shrinkage, bruises, injuries and possible deaths
(The Livestock Business, 2016).

Production System of Swine

The major production systems of the swine industry are farrow-to-finish

production, feeder pig production, and feeder pig finishing ( Harper, 2016).

Farrow-to-finish swine production is the most common type of

production. It covers the entire production process, from breeding to sales of
market hogs. Gilts and sows are mated to boars or artificially inseminated.
Females farrow a litter of pigs. The piglets are weaned, and the sows are bred
again. The baby pigs are moved into a nursery until they weigh approximately
50 pounds and then to a finishing barn where they grow until they reach 240
to 270 pounds. The pigs are then sold as market hogs to provide pork for
human consumption. Farrow to-finish production is the most intensive
production system and generally has the greatest requirements as to
management skills, labor, and facilities (Harper, 2016).

Feeder pig production involves producing pigs to sell to other

producers to be fed for market. Feeder pig producers have a herd of sows for
breeding. Pigs are sold when they weigh approximately 50 pounds. The
investment required for the operation is less than that for farrow-to-finish
production. Most feeder pig producers in Missouri have a contract to produce
pigs for a company involved in commercial swine production. The company
 11

then buys the pigs and sends them to feeder pig finishers, who are also under
contract (Harper, 2016).

Feeder pig finishers purchase or receive pigs at approximately 50

pounds. They feed the pigs until they reach a market weight of 240 to 270
pounds. After the animal reaches market weight, the pig is processed into
saleable pork and pork products. This system requires less labor and
managerial ability than the other systems. The investment required is also
lower than in farrow-to finish or feeder pig production (Harper, 2016).
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METHODOLOGY

The following methods were done:

1. The student did the different management practices of swine in the

farm that the knowledge in the academe were applied;
2. The student executed the assessment of swine fattening management
practices such as cleaning and feeding;
3. The student was engaged in different possible task in the farm as a
part of training;
4. The student took down notes of relevant data or learning in every task
in the management practices for evaluation in the end of practicum;
5. The student was oriented about the problems encountered and
assessed possible solutions for these;
6. At the end of the field practice, the data gathered were finalized. Final
reports of accomplishment, as well as the learned skills were
presented.
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Background of the Area

The farm was established in Purok 10, Biao Tienda, Barangay Ula,
Tugbok District, Davao City last October 2013 with an area of 8.7 hectares
owned by Mr. Jaime Serato and Mrs. Lilibeth Serato. It started as just hobby
with 50 sows and turn into commercial farm last 2016 with a 500 sow level. It
has currently 1100 sow level. They also owned the Jimm’s coffee and Akoto
soap. The name of the farm before is Julia Luiza Farm (name of the youngest
child of the owner) and changed into LIFARMCO (the wife of Jaime Serato) in
2015.

Currently, six buildings were tunnel ventilated and they are looking
forward in doing so all buildings in order to control the temperature because it
helps in the growth of the hogs.

Four Core Values

1. Integrity

- Doing the right thing no matter what the consequences are.

- Doing the right thing even when no one is watching.

2. Respect for others

- Do not treat others what he does not like to be treated.

- Always value for excellence.

3. Passion for success

- Do things beyond what is required for.

- Always value difference.

4. Humility

- Remain humble even in the midst of great success or accomplishments.

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Location of LIFARMCO Corporation

Figure 1. Actual Location of LIFARMCO Purok 10 Biao Tienda,

Brgy. Ula, Tugbok District, Davao City
 15

Guard House

Comfort Rooms

Admin

Bunk House

Shower Room Warehouse Grow-Out

Water Tank Market Station Nursery
Boar House Kitchen Farrowing
Farrowing Office Quarantine Breeding
Breeding Office Gen-Set Lagoon
Biogas Gate Fence
Grow-Out and Nursery Office

Figure 2. Farm Layout

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Table I. Schedule of Activities

The following were the activities of the study with schedule and focal person/s
involved.

Activity Focal person Person involved

Date

December 2018 Presentation and Proponent

Faculty-in-charge
Possible approval of
Proposal

January 2019 Briefing of the LIFARMCO Faculty-in-charge

program and MOA Corporation
signing

January 2019 Farm Tour and Proponent Practicum

Orientation Trainee

January 2019 Assigned at Proponent Practicum

Farrowing Trainee
Department

January 2019 Assigned at Breeding Proponent Practicum

Department Trainee

February 2019 Assigned at Nursery Proponent Practicum

Department Trainee

February 2019 Assigned at Grow-out Proponent Practicum

Department Trainee

March 2019 Reporting and writing Proponent Faculty in-charge

April 2019 Defence and terminal Proponent Faculty in-charge

report submission
 17

Table 2. Gantt Chart

Activity December January February March April

2018 2019 2019 2019 2019

1. MOA signing 

2. Farm briefing 

3. Presentation of 
proposal

4. Approval of 
proposal

5. Fattening  
management
practices
6. Report
writing/defense  

7. Terminal
Report 
submission
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TECHNICAL ANALYSIS

Feeding Management

Feed is probably the most important factor influencing growth and

performance of pigs. Different feeding management of the farm was
experienced by the student trainee. In the grow-out department the farm
practice ad libitum feeding to ensure that the pigs get the average daily gain
maintained by the farm. The feeding in the grow-out department was monitor
and at the same time they refill feeds in each building at 5 am in the morning
and 3 pm in the afternoon.

Cleaning and Disinfection

There is no substitute for sanitation to have a healthy herd. Maintain

cleanliness inside and outside the pig houses. The student trainee cleaned
the pen and feeding troughs daily because dirty and wet pen are the cause of
rapid multiplication of harmful microorganisms. The farm used high pressure
washer in removing dirt and waste inside the pig pen. Disinfection of the pig
pens was properly program. The farm maintained foot baths in all the building
entrance they use laztocide, elimanator plus and septicide as disinfectant.
Also dead carcasses are source of disease. They should be removed and
disposed it properly. The farm has its own mortality pit where dead pigs were
disposed and buried.

Biosecurity Measure

The farm has foot bath in every department including the entrance of
the farm and wheel bath for the gate entrance for the trucks. Also all the
 19

employees in the farm should take a bath before entering the production area.
There is a person assigned in the shower room to check those who have
taken a bath. This method prevents the occurrence of pathogenic
microorganisms and reduce economic lossess.

Marketing Management

Right marketing decision can mean the difference between profit and
loss for the pig producers. Producer of high quality and meaty pigs will
generate greater return by selling on graded and yielding basis. In Lifarmco
with regards to marketing management they have different market based on
weight of the finishers. Their market costumers are Honey Montecalvo 130-
140 kg, Renan Cyrus Tirol 90-110 kg and Jerry Payot 110-115 kg.
 20

OUTPUTS

The following management practices are usually given to the grower to

finisher pigs:

Classification

In transferring pigs from nursery department to grow-out department.

The farm sorted or classified the pigs according to their sizes and weights. It
is because pigs of different sizes in the group often result into many slow
growers. It is good to group these pigs according to their sizes to give them
equal chances to get to the feeding and watering nipple and also their
sleeping areas.

Feeding

Feeding as one of the most important factor influencing the growth and
performance of pigs. In grower to finisher pigs the farm practiced self-feeding
in the 2 buildings and hand-feeding in the 4 buildings. They also practiced full
feeding because it means faster growth rate, shorter number of feeding days,
lesser labor, more space available and quicker turnover of capital. But during
the last month of feeding they practiced limited feeding to satisfy the demand
of the consumers for leaner pork carcasses. With limited feeding, back fat
thickness is reduced with a corresponding increase in lean cut yield.
 21

Control People Movement

In the farm they do not just let anybody enter inside the farm. It is
because they are potential carriers of pest and diseases. For business
transactions they prevent buyers to go inside the piggery to select slaughter
pigs, rather they construct market hog house in faraway place from the
production area. For whatever reasons the visitors have to go inside the
piggery, they should take the necessary precautions like taking a bath and
changing clothes and attire before entering, placing new disinfection in foot
baths, etc.

Grower to Finisher Health Program

In most farms today, there are different health programs being

practiced. Many programs do wonder in some farms but not in others. In
Lifarmco they practice deworming grower pigs at 100 days old with doxilac
powder or hyber mectine and inject pigs at 125 days with selenium, 3ml per
head for the carcass quality.

Hog Phase Feeding on Grower to Finisher

This table shows the hog phase feeding in Lifarmco. It was observed
that the shifting of grower to finisher feeds was 4.0 – 5.0 months. The farm
introduced finisher feeds at week one with 25% grower and 75% finisher,
week 2 ( 50% grower : 25% finisher feeds), week 3 ( 75% grower: 25%
finisher feeds) and in week 4 ( 100% finisher feeds).
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Table 3. Hog Phase Feeding on Grower to Finisher

Number of Month Type of Feed

3-4 Grower

4-5 Grower + Finisher

5-6 Finisher

Farm Weight Standards Based on Age

Table 3 shows the Lifarmco weight standards based on age. It was

found out that Lifarmco only market finisher 5.1-6.0 months with 90 kg up
weight.

Table 4. Farm Weight Standards Based on Age

Classification Number of Month Weight (kg)

Grower 3.0 – 4.0 50 – 60

Grower 4.0 – 5.0 61 – 90

Finisher 5.0 – 6.0 91 and above

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Hog Inventory and Performance

Table 4 shows the performance of grower to finisher hogs in the 1st

week of the practicum in Lifarmco. It was observed that the highest number of
sold pigs was on day 3 with (85 heads) followed by day 5 with (49 heads), day
6 (42 heads), day 2 (28 heads), day 7 (17 heads), day 3 (12 heads) and
lowest in day 1 (1 head). As to the mortality rate it was observed that finisher
hogs had a higher percentage (0.046%) as compared to growers with
(0.026%). This is due to the overstocking and APP(Actinobacillus
pleupneumoniae) disease in the finisher section.

Table 5. Week 1 Hog Inventory and Performance

Number Grower Finisher Sold Number of Mortality Rate(%)

of number number Mortality G F
days of heads of heads
G F

1 904 3,605 1 0 0 0 0
2 904 3,576 28 0 0 0 0
3 903 3,557 12 1 7 0.11 0.20
4 1,382 3,471 85 0 1 0 0.03
5 1,381 3,421 49 1 1 0.07 0.03
6 1,381 3,378 42 0 1 0 0.03
7 1,381 3,360 172 0 1 0 0.03

Table 5 shows the performance of grower to finisher hogs in the 2 nd

week of practicum in Lifarmco. It was observed that the highest number of
sold pigs was on day 12 with (92 heads) followed by day 8 with (66 heads),
day 11 (60 heads), day 14 (57 heads), day 13 (56 heads), day 10 (52 heads)
and lowest in day 9 (42 heads). As to the mortality rate it was observed that
 24

finisher hogs had a higher percentage (0.034%) as compared to growers with

(0.029%). This is due to the overstocking and APP(Actinobacillus
pleupneumoniae) disease in the finisher section.

Table 6. Week 2 Hog Inventory and Performance

Number Grower Finisher Sold Number of Mortality Rate(%)

of number number Mortality G F
days of heads of heads
G F

8 1,538 3,292 66 0 2 0 0.06

9 1,538 3,249 42 0 1 0 0.03
10 1,581 3,195 52 2 2 0.13 0.06
11 1,581 1,315 60 0 0 0 0
12 1,581 3,042 92 0 1 0 0.03
13 1,581 2,985 56 0 1 0 0.03
14 1,380 3,127 57 1 1 0.07 0.03

Table 6 shows the performance of grower to finisher hogs in the 3 rd

week of practicum in Lifarmco. It was observed that the highest number of
sold pigs was on day 15 with (59 heads) followed by day 18 with (52 heads),
day 19 (40 heads), day 16 (27 heads), day 20 (10 heads), day 17 (8 heads)
and lowest in day 21 (6 heads). As to the mortality rate it was observed that
finisher hogs had a higher percentage (0.02%) as compared to growers with
(0.01%). This is due to the overstocking and APP (Actinobacillus
pleupneumoniae) disease in the finisher section.

.
 25

Table 7. Week 3 Hog Inventory and Performance

Number Grower Finisher Sold Number of Mortality Rate(%)

of number number Mortality G F
days of heads of heads
G F

15 1,380 3,067 59 0 1 0 0.03

16 1,380 3,039 27 0 1 0 0.03
17 1,380 3,030 8 0 1 0 0.03
18 1,380 2,978 52 0 0 0 0
19 1,380 2,936 40 0 2 0 0.07
20 1,379 2,926 10 1 0 0.07 0
21 1,746 2,919 6 0 1 0 0.03

Table 7 shows the performance of grower to finisher hogs in the 4 th

week of practicum in Lifarmco. It was observed that the highest number of
sold pigs was on day 30 with (145 heads) followed by day 22 with (97 heads),
day 28 (82 heads), day 26 (70 heads), day 23 (53 heads), day 25 and 31 (39
heads), day 29 (31 heads), day 24 (16 heads) and lowest in day 27 (11
heads). As to the mortality rate it was observed that finisher hogs had a higher
percentage (0.075%) as compared to growers with (0.022%). This is due to
the overstocking and APP (Actinobacillus pleupneumoniae) disease in the
finisher section.
 26

Table 8. Week 4 Hog Inventory and Performance

Number of
Number Grower Finisher Sold Mortality Mortality Rate(%)
of number number G F G F
days of heads of heads

22 1,744 2,820 97 2 2 0.11 0.07

23 1,744 2,765 53 0 2 0 0.07
24 1,744 2,745 16 0 4 0 0.15
25 1,764 2,704 39 0 2 0 0.07
26 1,764 2,631 70 0 3 0 0.11
27 1,762 2,618 11 2 2 0.11 0.08
28 1,571 2,726 82 0 1 0 0.04
29 1,731 2,694 31 0 1 0 0.04
30 1,901 2,547 145 0 2 0 0.08
31 1,900 2,507 39 0 1 0 0.04
 27

LESSONS LEARNED

The practicum at Lifarmco had contributed knowledge and experienced

to the student trainee. She earned being regular and punctual in attending the
needs of the animals even there is no department heads watching her.
Feeding animals on time baths the pigs whenever necessary and treat them
when they got sick. She learned that ad libitum feeding offset the savings in
feed efficiency brought about by restricted feeding. Pigs should be fed
regularly and on time because feeding them much earlier or later than usual
will disturb their physiological processes. This is the main reason why those
pigs not regularly fed or attended to are slow growers, unthrifty and not
profitable. Also, cleaning and disinfection of pig pen and premises should be
properly program to prevent and control swine pest and diseases. She
learned that footbath and wheel bath should be changed, maintained and
regularly replenish with disinfectant. If this structure remains without
disinfectant, they will act as collecting agents because anybody will step on
the footbath, all vehicles will pass the wheel bath and deposit whatever they
carry with them. Also build relationship with the people and conquer her fears
especially in vaccinating sow. She learned to be a natural lover of animals; to
do her best for the welfare of the animals under her care. To be kind to
animals because there is no excuse for maltreating any animal in the herd
including those going to the slaughterhouse. Proper handling, care and
management reduce stress, resulting better performance of the pigs. Most of
all, she learned to adjust to the ever changing conditions in the farm and if
ever there is a problem in the farm or in the assigned department discussed it
with them and ask for help. A swine man should not be a blind follower,
because any mistake he/she commits may be very costly to the farm.

.
 28

PROBLEMS ENCOUNTERED

The student trainee encountered various problems during practicum in

the farm. First was the presence of cats in the farm, animals other than pigs
should not be allowed to roam around the pig houses because they are the
potential source of infection or carriers of harmful microorganisms. Second
was the presence of common houseflies, this pest is known to be good
carriers of common swine diseases. Third was the difficulties in mortality
collection due to the heaviness and lack of the used of mask and gloves.
Fourth was the presence of APP (Actinopleupneumonia) that causes death to
the finisher pigs. Fourth, was overcrowding inside the pig pen that result to
fighting among pigs for feeder space, water, for lying space and position.
Lastly, coughing due to overcrowding of pigs. Furthermore, overcrowding
often result to many slow growers in the pen.
 29

RECOMMENDATIONS

In order to solve the problems encountered in the farm. First, the

student trainee recommended that they should eradicate cats in the farm so
that they will not serve as carrier of some harmful microorganisms. Second,
there should be regular disinfection, cleanliness and minimum used of
insecticides so that there will no common houseflies. Third, the company
should provide mask, gloves and other materials in handling deceased
animals and avoid contaminants. Fourth, provide enough space for the pigs
inside the pen, pigs should be grouped according to their size and weight.
Pigs of equal size have equal opportunity for getting first to their needs.
Lastly, preventive measure to those identified pigs with illness such as cough.
 30

NARRATIVE REPORT

In the farm by Dr. Rowena Montecillo. The student trainee helped in

transferring sow/gilt in the breeding department 105 day pregnant and
transferring weaned sow. The student practicum started last January 2019
and ended on February 2019 at Lifarmco Corporation in Purok 10 Biao
Tienda, Barangay Ula, Tugbok District, Davao City. The student trainees
arrived at the site at exactly 11:00 am. As part of the biosecurity protocol of
the farm, trainees were subjected to security check up and sanitary measures.
In the same day, the student trainees were oriented by the manager to know
the farm rules and regulations. The student trainees were group into two and
were assigned to the different departments.

In the farrowing department, the student trainee reported for duty and
started at 6:00 am. The student trainee experienced assisting sow labour,
piglet needle-teeth clipping, cutting of umbilical cord, seagut and baycox- iron
administration, wiping of oriasic powder, tail docking, giving of formula 1,2 and
3, castration and vaccination. Also, the student trainee together with the
employees in the farrowing department transfer piglets to the nursery
department and sow to the breeding department.

In the breeding department, the student trainee reported for duty at

5:00 am for early feeding of gestating sow, cleaning and heat detection. In
heat detection, the student trainee together with the breeding department
employees proceed to the Phase 4 building to identify in heat sow/gilt using
teaser boar and A.I. body. The student trainee experienced feeding using auto
feeder, processing of semen, artificial insemination and vaccination. She also
experienced collecting semen, training a boar and detecting pregnant sow
using digital device as ultrasound. Also, the student trainee attended lecture
about the pigs from farrowing department to the breeding department.

In the nursery department, the student trainee reported for duty at 5:30
am. The student trainee experienced doing formula 3 and giving it to the
 31

piglets, wet feeding, cleaning, vaccination and inventory for the piglets in each
building.

In the grow-out department, the student trainee reported for duty at

5:00 am. In the said department they followed ad libitum feeding system in the
grower to finisher. The student trainee experienced cleaning the pen, water
troughs and bathing the pigs. She also experienced inventory in the 6
buildings and do some paper works.

In the last day of their duty, Dr. Rico Montecillo gave the student
trainees lecture about their farm secrets and breeding pigs. As a tradition of
the farm the student trainees reported about all their activities done in the
farm and answered all the questions by all the department heads, farm
manager and general manager.
 32

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thesis. CMU, Musuan, Bukidnon.

Harper, A. 2016. Introduction to Swine Production. Retrieved from:

www.dese.mo.gov/sites/files-in/introduction-to-swine-production.
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King, S. 2018. Philippine Pig Meat Imports. Retrieved from: www.pig-

world.com/news/philippines-pig-meat-imports-set-to-be-
largest.html.Downloaded: November 10,2018

Lawrence, B. 2013. Identifying problems in the pre-fattening period. Retrieved

from: https://www.pigprogress.net/Piglets/Articles/2013/11/ Identifying –
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LIVESTOCK BUSINESS, 2016. Hog/Swine Raising an Investment Guide.

Retrieved from: www.livestock - business/hog – swine - raising- an-
investment-guide. Downloaded: November 10, 2018
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NEOVIA, 2016. A Swine Production That is Significantly Increasing in the

Philippines.Retrieved from: www.ph. neovea / group . com / resources
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PHILIPPINE COUNCIL FOR AGRICULTURE, AQUATIC, AND NATURAL

RESOURCES RESEARCH AND DEVELOPMENT, 2010. Philippine
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information-dispatch/2681-philippine-pork-to-the-world. Downloaded:
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PHILIPPINE COUNCIL FOR AGRICULTURE, AQUATIC, AND NATURAL

RESOURCES RESEARCH AND DEVELOPMENT, 2016.
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: https : // psa . gov . ph / .../ SWINE % 20 Industry % 20 Performance
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PHILIPPINESTATISTICSAUTHORITY,2017.SwineInventory.Retrievedfrom://
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Enterprise Records. EJS-206/Rev/ASB
 34

APPENDICES
 35

DOCUMENTATION

Figure 3. Record keeping in grow-out department

Figure 4. Inventory of grower-finisher

 36

Figure 5. Washing of pig and pig pens.

Figure 6. Feeding of grower to finisher pigs

 37

Figure 7. Disposing the dead carcass of pigs

Figure 8. Grower- Finisher Pigs in Grow- Out Department