Organic Pig Production

Introduction to Organic Farming, Biology I, Biology II, Animal Anatomy and Physiology, Animal Health, Animal Reproduction

The classes are of theoretical-practical nature. An expository methodology is used for the presentation of the theoretical material, exemplified then with practical exercises or activities in the ESAC pig-farm.

1) In the classroom with Powerpoint presentations and videos.

2) In the execution of practical work in the field (management of ESAC pig-farm and private farms outside of school), in the laboratory of the farm (natural reproduction, artificial insemination and methods of diagnosis of pregnancy)

3) In the bibliographic research and the analysis of articles and reports on the contents of the curricular unit.

The student should achieve skills of organic pig production (MPB/OPP) in the following areas:

Know the pig breeds adapted for organic production and the production cycle; Know the reproductive management of pigs in MPB and the management of newborn piglets, in the rearing and fattening of piglets; Processing of Organic Meat Products; Know the factors that cause “stress” in animals during transport to the slaughterhouse and the rules for slaughtering organic pigs; Know important diseases that affect pigs in MPB; Know how to prevent these diseases; Know how to define the animal biosafety plan and the Action Plan for the prevention of African swine fever.

Know the factors that affect Animal Welfare; Identify the characteristics of the different MPB production systems; Analyze, plan and implement adequate housing and environmental conditioning systems and adequate feeding systems for pigs in MPB; Know the feeding management of animals in different phases of the production cycle (males, females in different phases of the reproductive cycle, piglets and fattening pigs; Evaluate performance and develop management strategies in pig farms in MPB; Know how to carry out certification of organic production facilities and organic animal products.

To achieve the objectives of the course and the foreseen competencies for students, the teaching process is based on the contents in the following two modules:

Module 1 – Production Cycle, Pig Reproduction, Pig Health and Slaughter (40%)

1) Pig breeds adapted for organic production and production cycle

2) Reproductive management in organic production.

3) Management for disease prevention in suckling and weaning piglets.

4) Transport of animals and the slaughter process of organic pigs

5) Important diseases affecting pigs in MPB and their prevention, Biosafety plan suitable for organic pig production, Action plan for the prevention of African swine fever.

Module 2 – Pig Production, Feeding and Housing Systems (60%)

1) Organic Pig Production Systems.

2) Formulation and feeding management of pigs at different stages (Male; Females: replacement gilts, sows at different stages of gestation and at the time of birth; Piglets – rearing and rearing; Fattening) in organic production mode.

3) Factors that affect animal welfare;

4) Housing and environmental conditioning for pig farms in MPB.

5) Production management, records and performance evaluation.

6) Certification of the farm facility as organic.

• - prova escrita (60%) + prova prática/escrita relativa às matérias de práticas de campo (40%). - 100.0%

• - CF = (60% Prova escrita + 20% pesquisa bibliográfica e apresentação em Powerpoint + 20% relatório do trabalho no campo)) - 100.0%

NAO

BLAIR R., Nutrition and Feeding of Organic Pigs. Oxfordshire, UK. CABI, Cromwell press, 2007

BRENT G. The pigmans hand book, London, Farming press Ltd., 1995.

FiBL Guide on Organic Pig Production in Europe – Health Management in Common Organic Pig Farming. https://orgprints.org/id/eprint/38216/2/3_organic-pig-production-europe.pdf  2011 publication

GEGNER L., Hog Production Alternatives, Livestock Production Guide NCAT agricultural specialist, UK, ATTRA publications. 2004

HILL, J.R. & SAINSBURY, D.W.B. – The Health of pigs ( Nutrição, alojamentos e prevenção das doenças) England, Longman Scientific & Technical group ltd., 1995.

LAMPKIN N. Agricultura ecológica. Madrid: Ediciones Mundi-Prensa, 1998

MPOFU, I. e S. MAKUZA. Pig Production: Science and Technology. Upfront Publishing, 2003.

MUIRHEAD M.R. & ALEXANDER T.J.L. Managing pig health and the treatment of disease. U.K. 5M Enterprises Ltd., 1997.

RIBEIRO J. A., MONTEIRO A. M., SILVA M. L. F. Etnobotânica – Plantas Bravias, Comestíveis, Condimentares e Medicinais. Mirandela, Editor João Azevedo, 2000.

SOEIRO A.[et al.]. Modo de produção biológico / Lisboa: DGDRural, 2000

THORNTON K. Outdoor pig production. U.K., Farming Press Books, 1995.

VIEIRA R.A.P. Manual de higiene em suinicultura /Rui Perestrelo Vieira. Lisboa: Publicaçöes Ciencia e Vida, Lda, 1985.

WHITTEMORE, C. – The Science and Practice of Pig production. England, Longman Scientific & Technical group ltd., 1993.

WILSON S., Feedind animals organically – the practicalities of supplying organic feed. In: Recent advances in animal nutrition. Nottingham, UK.ed Garnesworthy P.C. & Wiseman J., University of Nottingham Press. 2003