Page 114 - Agriculture Form Two

Agriculture for Secondary Schools

Chapter

Seven Pig production

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Introduction

In this chapter, you will learn about principles and practices underlying pig
production, including housing, feeding, breeding, record keeping, health
management, and marketing of pigs. The competencies developed will enable
you to carry out general management practices in pig production enterprises.

Think

“A polyphagous livestock, with high capability to convert feeds into
meat and giving birth twice a year with a high number of young ones.”

Concept of pig production

The wild boar (Sus scrofa) is the primary ancestor of the modern domestic pig.
Wild boars are native to vast regions, including Europe, Asia, and North Africa.
These highly adaptable animals allowed them to thrive in diverse environments.
The domestication process involved humans selectively breeding wild boars for
traits such as prolificacy, docility, meat production, and adaptability to human-
provided environments.
Pigs also known as swine, have been vital to agriculture and human societies for
millennia, providing meat, fat, and other products. Globally, pork is a primary
source of animal protein, offering essential nutrients like high-quality protein, B
vitamins, iron, and zinc. Pig is also commonly known as swine. Figure 7.1 shows
a lactating sow.

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