Downloaded 170 times
More Related Content
Similar to PIGGERY ALL DETAIL
PIGGERY ALL DETAIL
- 2. Representation by – Mr.Sachinlondhe Roll no:- 13953
- 3. PIGGERY:- Theindoor rearing and monitoring With minimum facilities and increase productivity. The pig is one of the oldest domesticated animals and occurs as early as 9,000 years ago. why piggery ? 1. Prolific 2. Cheap 3. Best in form animal 4. Grows fast and 5. Habit and habitat is well known.
- 4. 1. Extensive system:-Traditional method and indigenous pig low growth and high mortality. 2. Semi –intensive :- minimal management practice with feeding or without feeding. 3. Intensive system:-commercial production with feeding ,space and housing.
- 5. LARGE WHITEYORKSHIRE
- 8. provide shelter. Against inclement weather. prevent diseases. control parasites . save labour. The housing requirements for different pigs at different growth stages.
- 9. 1. The boarand boar pen 2. The sow and sow pen 3. Dry sow and dry sow housing 4. Farrowing pens 5. Grower and finishing pens
- 10. DAILY ROUTINEOPERATIONS:- • Water should be provided first in the morning If medication is administered, such as antibiotics, it should be added to water in a separate container. Observation of every animal each day Feeding Cleaning:
- 11. Pure-breeding: mating purebredindividuals of the same breed. The progeny has the same genetic makeup. objective of pure-breeding is to identify and propagate superior genes for use in commercial production to propagate and identify superior females for maintaining valuable genetic material. Cross breeding: mating two individuals from different breeds. Take advantage of the observed improvement in performance of the progeny above that of either parent - heterosis.
- 12. Out breeding: mating individualsof the same breed but who are less closely related than the average of the breed. It is a useful mating system in purebred individuals. . In breeding mating individuals of the same breed but which are more closely related than the average of the breed. This could be between as close individuals as full sibs or sire or daughter. Pure breeding is a special kind of in-breeding.
- 13. Selection of healthyboar Allow to mate with dummy female Collection of semen Storage of semen artificial insemination
- 14. More concentratedmilk than other mammal. Maximum milk production is in third week of lactation. Growth :- Supplementary feed Provide nutritive diet They have ability to grow fast. Their weight increased up to 300-400 kg.
- 15. 1. Starvation 2. Slaughteringis carryout by hard stroke on head and piercing a double edged knife in the neck to shed the blood out of it jugular vein. 3. Now carcass is washed in well in hot water . 4. Cut open the separate the various part for different preparation.
- 16. 1. Pork 2. Bristles 3.Sausages 4. Lard 5. Other use
- 17. The fleshof pig is known as pork. The pork is obtained from the different body part have different name . Example:- Bacon from back. Gov . Of India produce 5% of total meet production in India . Factories – central dairy farm Aligarh Delhi and Cacutta.
- 18. The wiryand stiff hairs of pigs, hogs and wild boars known as bristles. They are obtain from back and neck. Two types of bristles: 1.Desi bristles 2.Dargeling bristles There are 3 types of colours of bristles viz; white , gray and black.
- 19. Sausages areprepared by fresh minced pork, free from bone and skin. The sausages are prepared by washing, cooking, and mixing the pork with spices such as white pepper and paprika to make it delicious.
- 20. The fatof the pig, squeezed from the body tissue is termed as lard. Lard is used as a fine cooking medium and in the manufacture of soaps, lubricants, greases, candles and water proof minerals.
- 21. The mostimportant pharmaceuticals derived from thyroid, pituitary and pancreas of pigs are pepsin, thyroxin, pitutrin, insulin, liver extract, testerone etc.
- 22. Economic zoologyshukla and upadhaya. http://vikaspedia.in/agriculture/livestock/pig gery#section-1 MANUAL ON HOUSING FOR PIG Published by the Institute for Agricultural Engineering (IAE)