Page 127 - Agriculture Form Two

Agriculture for Secondary Schools

room. Depending on the piglets’ health conditions, in commercial farm
weaning is normally done at 3 to 4 weeks of age. In local production systems,
weaning can be done later when piglets are around 8 weeks old. Shortly
before weaning, gradually reduce milk access while increasing solid feed
to help ease the transition. After weaning, piglets are moved to a nursery
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facility with appropriate temperature, ventilation, and space to reduce stress
and promote adaptation.

Activity 7.6

1. Visit a school farm and some nearby pig farms and carry out the following
task:
(a) Observe various piglets management practices performed in the farm;

(b) Under the guidance of a farm manager/experienced livestock keeper,
participate in carrying out some of the management practices.

2. Prepare a report in your portfolio.

Exercise 7.4

1. Describe how the following practices are conducted in the pig farm:

(a) Castration;
(b) Teeth clipping in piglets;
(c) Identification in pigs; and

(d) Weaning.
2. Discuss how castration improves meat quality in farm animals.

3. Describe how you will handle the case of a sow that rejects piglets introduced
from another sow which had died immediately after farrowing.

Management of weaners, growers, and fatteners

Effective management of weaners and fatteners (pigs raised for meat) ensures their
health, growth, and overall productivity. The following practices are employed;

(a) Weaners and growing pigs should be fed with small amounts multiple
times daily for better digestion and nutrient absorption.

Student’s Book Form Two 119

04/10/2024 18:07
Agriculture form 2.indd 119 04/10/2024 18:07
Agriculture form 2.indd 119