INTRODUCTION TO

LIVESTOCK AND POULTRY

MARIA CHERRY C. MARQUEZ
Grading System
Grade =

𝑟𝑎𝑤 𝑠𝑐𝑜𝑟𝑒
∗ 60 + 40
𝑃𝑒𝑟𝑓𝑒𝑐𝑡 𝑆𝑐𝑜𝑟𝑒
Quiz- 30%
Attendance/ assignment- 10 %
Long exam- 30%
Term exams- 30%
• COURSE NAME: ANIMAL SCIENCE 101-
INTRODUCTION TO LIVESTOCK AND POULTRY
PRODUCTION COURSE
• COURSE DESCRIPTION- Management of farm
animals for efficient production of meat, milk, eggs and
other animal products
• NO. OF UNITS AND CONTACT HOURS -3 units (2
hours lecture and 3 hours laboratory)
• PREREQUISITES- Animal Science 1/ 100
 TOPIC OUTLINE
•Part I. BEEF CATTLE PRODUCTION
•A. Overview of the Beef Cattle Industry
•1. Inventory
•2. Supply and Demand
•3. Competitive Advantages of Beef
Production
•4. Constraints in the Cattle Sector
•5. Interventions
• B. Beef production Systems in the Philippines
• 1. Ranching or Extensive System
• 2. Feedlot Fattening Operation
• 3. Backyard Cattle Raising or Semi-subsistence or Small
Holder
• C. Beef Cattle Breeds, Breeding and Reproduction
• 1. Breeds of Cattle
• 2. Beef breeding
• 3. Breeding Systems
• 4. Reproduction
• 5. Some Indicators of Good Breeding or Reproductive
Management
• D. Nutrition
• 1. Nutrients and Their Functions
• 2. Common Feeds for Ruminants
• E. Herd management
• 1. Herd Division
• 2. Management of Breeding Females
• 3. Management of Calves, Growers and Fatteners
• 4. Management of Breeding Bulls
• F. General Management Practices
• 1. Cattle Identification
• 2. Dehorning
• 3. Castration
• 4. Record-Keeping
• 5. Selection and Culling
• G. Animal Health Program
• 1. Herd Health Management
• 2. Health Program for Cattle
 Part II. DAIRY PRODUCTION
• A. Overview of Dairy Production
• 1. Milk and Milk Products
• 2. The Philippine Dairy Situation, Year 2000
• 3. Government Effort to Develop the Philippine Dairy
Industry
• 4. Breeds of Dairy Cattle
• 5. Breeds of Dairy Cattle
• 6. Water buffaloes
• 7. Breeds of Goats
B. Dairy Cattle Reproduction

•1. Physiology of Reproduction

• 2. Bull’s Reproductive Physiology
•3. Cow’s Reproductive Physiology
•D. Dairy Cattle Management
• 1. Breeding Management
• 2. Feeding Management
•3. Herd Health
•4. Milk Production
• E. Pasture Management
• 1. The Need for Improved Pasture
• 2. Establishing Pastures
• 3. Sowing Time
• 4. Management of Improved Pastures
• 5. Efficient Pasture Use
• F. Forage Preservation for a Year-Round Feed
Supply
• 1. Strategy of Preservation
• 2. Types of Silo
• G. Dairy Cattle Production Terms
 Part III. POULTRY PRODUCTION
• A. Overview of the Poultry Industry
• 1. The poultry Industry Situation, Problems and Prospects
• B. Species of Poultry
• 1. The Chicken: Classes, Breeds and Varieties
• C. Specialized Fields in Poultry
• 1. Breeding Farm
• 2. Egg Farm
• 3. Broiler Farm
• 4. Support Services
• D. Production and Management
• 1. Brooding Requirement
• 2. Growing Management
• 3. Layer flock Management
• E. Broiler Production
• 1. Factors to Consider in Broiler Raising
• 2. Systems of Broiler Operation
• F. Poultry Production Glossary of Terms
Part IV. SWINE PRODUCTION

• A. Overview of Swine Industry

• 1. Advantage and Disadvantage of Swine Production 2. Hog Zoological
Scheme
• B. Breed of Swine
• 3. The Philippine Native Swine
• 4. Pure Breeds
• 5. Upgrades
• 6. Synthetic Breeds (Hybrids)
• C. Management of the Boar
• 1. Buying Replacement Boars
• 2. Transporting Newly Purchased Boar
• 3. Handling Newly Purchased Boar
• 4. Assessing Boar Breeding Potential
• 5. Health Care
• 6. Feeding Boar
• 7. Housing and Environment
• 8. Reproductive Phenomena
• 9. Breeding Frequency
• 10. Boar to Sow Ratio
• 11. Reproductive Problems Associated with the Boar
• D. Care and Management of Sows and Gilts
• 1. Prior to pregnancy
• 2. Management at Breeding Time
• 3. Management During Gestation
• 4. Management During Farrowing
• 5. Management after Farrowing
•E. Care and Management of Baby Pigs from
Birth to Weaning
• 1. Keeping Newborn Piglets Warm and
Comfortable
•2. Cutting Umbilical Cord
• 3. Cutting the Needle Teeth
•4. Prevention of Tail Biting
•5. Feeding the Suckling Pigs with
Colostrum
• 6. Identifying the Piglets
• 7. Prevention of Baby Pig Anemia
•8. Creep Feeding the Baby Pigs
• 9. Rearing the Orphan Pigs
•10. Castration
•11. Weaning the Piglets
• F. Care and Management of Growing-Finishing
Pigs
• 1. Scour Control
• 2. Gastro-intestinal Parasite Control
• 3. External Parasite Control
• 4. Vaccination
• 5. Feeding
Terminologies in Poultry
• Poultry – a collective term for all domestic birds rendering economic
service to man. It can also refer to the dressed carcass of fowls.
• Fowl – is a term applied generally to all poultry; specifically, applied
to designate mature domestic cocks and hens.
• Bantam – a small domestic bird; often a miniature of a member of a
standard breed.
• Broiler – a young bird, especially a chicken of either sex, up to 10
weeks of age and weighing up to 6 lbs. (2.7 kgs).
• Chick – a sexually immature chicken of either sex; young domestic
hen while in the downy stage.
• Down – the first hairy covering of the chick.
Terminologies in Poultry
• Cock – a male fowl one year old or over; an adult male chicken;
rooster
• Cockerel – a male fowl less than one year old; a young male chicken.
• Comb – the fleshy protuberance growing on top of a fowl’s head. (The
standard varieties of combs are: Rose, Pea, V-shaped, Strawberry,
Cushion and Buttercup, all others being modifications of these.)
• Crop – the receptacle in which a fowl’s food is accumulated before it
passes to the gizzard.
• Beak – the projecting mouth part of the chicken and turkey, consisting
of upper and lower mandibles.
• Bill – the projecting mouth part of water fowls, consisting of upper
and lower mandibles.
Terminologies in Poultry
• Capon – a castrated male chicken; an unsexed male, readily distinguished by
the undeveloped comb and wattles.
• Drake – a male of the duck family.
• Dubbing – cutting off the comb, wattles, or ear-lobes, so as to leave the head
smooth.
• Duck – a female of the duck family.
• Duckling – the young of the duck family in the downy stage of plumage.
• Layer – a female chicken in an active stage of egg production.
• Plumage – the feathers of a fowl.
• Poult – the young of the domestic turkey, properly applied until sex can be
distinguished when they are called cockerels and pullets.
• Pullet – a female fowl less than a year old; a young female chicken.
Terminologies in Poultry
• Started pullet – a pullet that is 18-20 weeks old and ready to lay.
• Quill – the hollow horny, basal part of stem of a feather.
• Shank – the portion of a fowl’s leg below the hock, exclusive of the
foot and toes.
• Single Comb – a comb consisting of a single, fleshy, serrated
formation extending from the beak backward over the crown of the
head.
• Strain – a family of any variety of poultry that possesses , and
reproduces with marked regularity, common individual characters
which distinguish this from other families of the same variety.
Terminologies in Poultry
• Strain – within a breed or variety, a group of birds that has been closed to outside
bloodlines for several generations.
• Breed – a race of domestic fowls which maintains distinctive characteristics of
shape, growth, temperament, and shell-color of eggs produced. Breed is a broader
term than variety. Breed includes varieties, as for example Barred, White and Buff
varieties.
• Variety – a subdivision of a breed; a term used to distinguish fowls having standard
shape and other characteristics of the breed to which they belong, but differing in
color of plumage, shape of comb, etc. from other groups of the same breed.
• Wattle – the pendant growth at the sides and base of the beak.
• Web of feather – the flat portion of a feather, made up of a series of barbs on either
side of shaft.
• Web of feet – the flat skin between the toes.
• Web of wings – the triangular skin attaching the three joints of the wing, visible
when the wing is extended.
 Overview of the Poultry Industry
• Popularity of Poultry Raising
• 1. Fast multipliers
• 2. Quick growers
• 3. considered to be relatively more efficient converters of feed to
meat and eggs.
• Popular Poultry Species in the Philippines
• 1. Chicken
• 2. Duck
• 3. Quail
 Problems of the Poultry Industry In the
Philippines
• 1. High cost of production
• 2. high cost and unstable supply (availability) of good quality
inputs
• 3. Marketing system
• 4. Diseases
• 5. Climate
• 6. Insufficient financing
• 7. Lack of government price support for poultry product
 Species of Poultry
Common Name Scientific Name Egg Incubation
Weight ( g) Period (days)
1. Chickens Gallus gallus 58 21
Gallus domesticus
2.Ducks
Mallard Pekin (meat Anas platyrhynchos 80-83 28
type) Anas platyrhynchos(itik) 60 28
Mallard (egg) Cairina moschata(bibi) 70 35-37
Muscovy (meat)
3.Turkey Meleagris gallopavo 85 28
4.Quail Coturnix coturnix 12 16-18
Coturnix japonica
(Japanese quail)
5.Pigeon Columbia livia 17 18
Species of Poultry
Common Name Scientific Name Egg Weight ( g) Incubation
Period (days)
6. Geese Anser anser 200 30-31
7.Swan Cygnos olor 285 35
8.Ostrich Strauthus camilos 1400 42
9.Peafowl Pavo cristatus 95 28
10. Pheasant Pashianus 32 23-24
colchicos
11.Guinea Fowl Numida 40 28
meleagris
 New Trends in Poultry Production
• There are three major areas of specialization in the poultry business:
1.Breeding farm/ Hatcheries
2.Egg farm
3. Broiler farm
• Considerations in Locating a Poultry Farm Site
1.Land availability and cost 6. Availability of water supply
2. Topography of the area 7. Availability of feed suppl y
3. Neighbors and human population 8. Transportation facilities
4. Acceptability of the poultry business 9. Market relationship
5. Availability of electricity
SPECIALIZED FIELDS IN POULTRY
PRODUCTION
Breeder Farm
Egg farm
Broiler farm
THE CHICKEN, CLASSES, BREEDS,
AND VARIETIES
• Chicken is the most exploited species of poultry which is
utilized for food Production in the whole world.
• Breeds, Classes and Varieties of Chicken
Origin of Fowl
• It is believed that the modern breed of poultry probably
originated from wild species:
• 1. Red jungle fowl - Gallus gallus
• 3. Ceylon jungle fowl - Gallus lafayetti
• 2. Grey jungle fowl – Gallus sonnerati
• 4. Java jungle fowl - Gallus varius
 Gallus sonnerati

Gallus lafayetti

Gallus gallus

Gallus varius
 Development of Modern Breeds and Varieties
1. Genetic Mutation- change maybe have been
transmitted from generation to generation with
the possibility of being modified from time to
time.
2. Selection
a. Natural selection- survival of the fittest
b. Artificial selection- the interference of man in
achieving certain goals and personal ideals.
 Classification of Breeds and Varieties of Chicken
1. Breed- a group of chicken (fowls) possessing certain conformation or
shape of body that distinguishes them from other chickens.
2. Variety- a group of chicken (fowls) within a breed which possess the same
plumage color and type of comb.
• Example:
• Breed Variety
• Leghorn white, single comb
• Brown, rose comb
• Plymouth rock white, barred
3. Strain- a group of chicken within a variety of breed
4. Strain crosses
5. Line crosses or family
 The existing breeds of poultry are classified
into 2 ways:
• 1. Economic/Utility Classification – according to the purpose for
which the type is bred
• A. Egg Class- breeds belonging to this class are characterized by
their comparatively small size. Layers lay large white eggs, active,
nervous in temperament, early maturing, non-sitters, clean-legged
(no feathers on the shank), have white or creamy white earlobes
• B. . Meat class - breeds belonging to this class are large, slow in
movement, quiet and gentle in disposition
• C. General/Dual purpose class - breeds belonging to this class are
of medium size, good layers and their carcasses are well-suited for
the table
1. Economic/Utility Classification
• D. Fancy class/Ornamentals – breeds under this
class may be characterized by possessing unusual
appearance and decided beauty of plumage or
form. Silkies, Bantams and Frizzle belong to this
group.
• F. Fighting Class-these are groups of this kinds of
chicken now developed by national and
international aficionados in this game. Example:
Rubie, Claret, and oasis.
• 2. Standard Classification – on the basis of the place
of origin
• A. American class – which includes the Plymouth Rock,
Wyandotte, Rhode Island Red, Jersey Black Giant and
New Hampshire are large birds with yellow shanks
which are free from feathers, red ear lobes and lay
brown shelled eggs.
• B. . Asiatic class – which includes the Brahma, Cochin
and Langshan have large bodies, feathered shanks,
yellow skin, red ear lobes and lay brown shelled eggs.
2. Standard Classification
• C. . English class – which includes the Orpington, Cornish,
Sussex and Australorp are generally large well-fleshed birds
with white skin (except the Cornish which has yellow skin),
red ear lobes and lay brown shelled eggs.
• D. Mediterranean class – which includes the Leghorn,
Minorca and Ancona are small birds noted for their high egg
production capacity with shanks free from feathers, white
ear lobes and lay white shelled eggs.
Different Types of Comb
Reproductive organ of Cock/ Rooster
 Production and Management
• Brooding Management
Brooding Requirement- good management is
essential during these periods in order to be sure
of housing only birds that will perform profitably
in the laying house.
Brooding- starts as soon as the chicks are placed
in the brooder area where the is supplied until
the chicks have grown.
 Classification of Brooding
• 1. Natural Brooding- it is done with the help of broody
hens after hatching, up to 3 to 4 weeks of age.
• 2. Artificial Brooding- large number of baby chicks are
reared in the absence of broody hen.
 Source of heat for brooders
• 1. electricity ( bulb)- It is also thermostatically controlled
heating system that spread required amount of heat
uniformly above large area, this avoid crowding of chicks
under brooder directly.
 Source of heat for brooders
• 2. LPG (liquefied petroleum gas)- Natural gas, LPG or methane is connected to
heating element which is hanged 3 to 5 feet above the chick to provide heat.
• 3. infra-red lamp- It is a self reflecting bulb. One 250 watts IR bulb can
provide brooding for about 150 to 250 chicks.
 Source of heat for brooders
• 4. kerosene lamp/charcoal- Where electricity is not available, ordinary charcoal
/ kerosene stoves are used to provide supplementary heat to chicks. These
stoves are covered with plate / pans to dissipate the heat.

Charcoal stove
• 1. Temperature requirement- although brooding involves many factors
together to obtain successful results, its major requirement is the provision
proper temperature.
Age (Weeks) Temperature

Day old – 1week 90° F- 95 °F ( 32.2° C- 35°C)

1 week- 2 weeks 85° F- 90°F (29.4° C- 32.2°C)

2 weeks- 3 weeks 80° F- 85 °F ( 26.7° C- 29.4°C)

3 weeks- 4 weeks 80° F ( 26.7°C and Below)

• Growing Period- 75°F or cooler temperature.

• 2. Floor Space Requirement- at the beginning of the brooding period, the chicks
need very little space but as the chicks grow older they must be provided much
wider area
Egg Type Chickens Meat Type Chickens
Age Space Requirement Age Space Requirement
1 day- 3 weeks 0.3 sq.ft/bird 1 day- 2 weeks 0.3 sq.ft/bird
3-8 weeks 0.5 sq.ft/bird 2 weeks- market age 1.0 sq.ft/bird

8-12 weeks 1.0 sq.ft/bird

After 12 weeks, the floor space requirement of growing pullets varies according the systems of housing used.

Litter floor 2.0-2.5 sq. ft

Slat floor 1.5-2.0 sq.ft

Cages 0.5-1.0 sq. ft

 Slat Floor
Litter Floor

Cages
 Light Requirement
• Light management- is very important in the development of new
layers.
• *during the first few days of brooding, lighting chicks throughout the
night ( 24 hours) is favorable for growth because there is more eating
time if feed is available.
• * one cardinal rule to follow in the light management of poultry
intended for egg production
• “ never increase light during growing period and never decrease light
during the laying period”
• Under local conditions where there are only slight variations in day
length, it is recommended day must not exceed 11-12 hours during
the growing stage ( 4-8 weeks) of developing pullets.
 Feeds, Feeding, and Watering
• Feed- must be provided after about 2-3 hours when the chicks have
learn to drink.
Broiler Feed Layer Feed
1.Chick Booster Mash 1.CBM
2.Broiler Starter Crumble 2.Developer pullet
3. Broiler finisher crumble( 3. Layer mash
seldom)

• The availability of drinking water to the chicks must be emphasized.

The addition of 5-10% sugar in the drinking can be done for the first
6-8 hours during the arrival of DOC.
• Adequate feeder and watering space should be provided to the birds. The
following allowances are considered minimum per bird:

Age Federer Waterer

Day old- 2 weeks 2.5 cm 0.5 cm (1 gal/100 chicks)
2-6 weeks 4.5 1.0
6-10 weeks 7.5 2.0
Vaccination, Medication, and Debeaking
Age Medication Route Remarks
Day old Mareks vaccine (viral Mass Method/ Spray Done at the hatchery
disease) fowl paralysis or particularly for the
neurolymphomatosis breeder type chicks
5-12 days NCD or Avian Pest Vaccine Intranasal/ intraocular For chicks of non-
vaccinated parents as early
as 3 days
21 days NCD Mass method ( Drinking
water)
6-8 weeks Fowl pox Wing web In areas where fowl pox
outbreaks are common
vaccination may be done
at the age of 4 weeks or 21
days so that it won’t be in
conflict with NCD
vacination
 Debeaking
• Debeaking is the partial removal of the beak of poultry, especially layer hens
and turkeys although it may also be performed on quail and ducks.
 Cannibalism Among Growing Chickens
• Cannibalism- is a bad habit developed by some growing birds.
- it usually starts from feather or toe picking which may
result to serious wounding and death of birds.
Possible causes of Cannibalism:
1. Imbalanced Ration- a high energy diet with low protein
2. Overcrowding and insufficiency of feeding and drinking space
3. Extended period without feed and water
4. Poor ventilation
5. Excessive heat and too much light
6. it may also be a strain characteristic or breed characteristic
• Requirements for Successful Brooding
• 1. Good quality chicks 5. Dryness and Cleanliness
• 2. Proper temperature 6. Protection from predators
• 3. Good ventilation 7. Proper feeds and feeding System
• 4. Adequate floor, feeding, and drinking space

• Factors Affecting Length of Brooding Period

• 1. Weather or Climatic Conditions- longer during cold and rainy months;
shorter during dry and warm months
• 2. rate of feathering- shorter for fast feathering breed/varieties/ strains;
long for slow feathering ; can be due to genetic make-up or nutrition of
the birds
Methods of Formulating Ration

• 1. Pearson Square- it is not sufficient because

it can use only 2 feedstuff at a time.

• Example: Formulate 100 kg of chick booster

ration containing 21% crude protein (CP). The
feeds to be used are rbd1 (12.5% CP) and
sbom (43% CP).
• A.What would be the price per kilogram of the mix feed if the
prices of the following are:
• RBD1= P8.00/kg
• SBOM= P14.00/kg
 Seat work
Formulate 100 kg of chick starter ration (2-6 weeks old)
containing 18% crude protein (CP). The feeds to be used are
ground yellow corn (8.5% CP) and FM (60% CP).

• A. What would be the price per kilogram of the mix feed if

the prices of the following are:
• GYC= P9.00/kg
• FM= P20.00/kg
 Assignment
Formulate 60 kg of chick starter ration containing 21% crude
protein (CP). The feeds to be used are ground yellow corn
(8.5% CP) and FM (60% CP).

• A. What would be the price per kilogram of the mix feed if

the prices of the following are:
• GYC= P12.00/kg
• FM= P30.00/kg
(1 whole)
1. Formulate a 75 kg BROILER FINISHER ration containing 15%
crude protein (CP). The feeds to be used are rbd1 (12.5% CP)
and FM (60% CP).
• A. What would be the price per kilogram of the mix feed if the
prices of the following are:
• Rbd1= P6.00/kg
• FM= P21.00/kg
2. Formulate 100 kg chick booster mash containing 22% crude
protein (CP). The feeds to be used are sorghum (9.00% CP) and
CM (20% CP).
• A. What would be the price per kilogram of the mix feed if the
prices of the following are:
• sorghum= P6.00/kg
• CM= P35.00/kg
Practice Test
• 1. Ms. Gray wishes to mix a ration for her piglets
weighing 16-19 kg ( 18%DCP). She wants to have
the following combination:[ 3 parts of FM, 4
parts of GWC, 2 part of SBOM; 1 parts of WB,
and 0.75 part of RB] for a 100 kg mixtures
including its costs. Can you help her to do so? [
Pearson Square].
Feedstuff
• %CP Price
• Ground white corn 8.6 7.50
• Corn Gluten Meal 42.0 16.00
• Fish Meal 60.0 21.00
• Wheat Bran 11.3 12.00
• Rice Bran D1 13.0 9.50
• Meat and bone meal 45.0 20.50
• Sorghum 9.0 8.75
• Soybean oil meal 44 18.50
2. Trial and Error
• These method is used when there are several
feedstuffs available for mixing.
• It is quite tedious and difficult to compute but
the resulting but the resulting ration will supply
a complete nutrients needed by the animal the
deficiency of one feedstuff is supplied by the
other to complete its requirement.
Example

•Formulate 100 kg Broiler chick booster(

DCP= 21%) using ground yellow corn,
SBOM, fish meal, Rice bran D1, Ipil-ipil leaf
meal, vegetable/coconut oil, limestone and
vitamins-minerals premixes.
 Feedstuff %CP Price
• Ground yellow corn 8.5 7.50
• Rice Bran D1 12.5 9.50
• Soybean oil meal 44 18.50
• Fish Meal 60.0 21.00
• Ipil-Ipil leaf meal 22.0 20.00
• Molasses 3.0 5.50
• Vegetable oil 7.25
• Limestone 6.50
• Vit and Min 90.00
• Dicalcium phosphate 50.00
 Computed CP ME/kcal
Ingredients PBW %CP (CCP) /kg

Ground Yellow Corn 8.5 3,400

RBD1 12.5 2,400
SBOM 44 2,340
FM 60 2,800
Ipil-ipil Meal 22 1,000

Vegetable/ coconut oil 8,800

Limestone
Dicalcium Phosphate
Vitamin-mineral Premix
 Ingredients PBW %CP ME/kcal/kg %Ca %P

Ground Yellow Corn 8.5 3,400 0.02 0.29

RBD1 12.5 2,400 0.06 1.43
SBOM 44 2,340 0.53 0.64
FM 60 2,800 4.37 2.53
Ipil-ipil Meal 22 1,000 1.98 0.27

Vegetable/ coconut oil 8,800

Limestone 38
Dicalcium Phosphate 22 18
Vitamin-mineral Premix
• A. adjustments- Look (a) for the difference between the desired
crude proteins and computed crude proteins and computed crude
protein result should be absolute value.
• B. the difference for the for energy source with low crude protein
and protein source with high crude protein .
• C. the difference (a) is use for dividing (b) of the computed ration
above.

• C= (a/b)*100
• Note: if CCP is greater than DCP- add to ES, subtract to PS
• If CCP is lesser than DCP- add to PS, subtract to ES
 Compute a 100kg broiler starter 2-5 weeks old meat type chicken using the
following
APB
Ingredients PBW %CP CCP W ACCP ME/kcal/kg Comp %Ca Comp %P Comp Price Price
ME/kcal/
kg Ca P
Ground Yellow Corn 8.5 3,400 0.02 0.29 P7.50/kg
RBD1 12.5 2,400 0.06 1.43 P10.50/kg
SBOM 44 2,340 0.53 0.64 P18.50/kg
FM 60 2,800 4.37 2.53 P25.0/kg
Ipil-ipil Meal 22 1,000 1.98 0.27 P20/kg

Vegetable/ coconut oil 8,800 P10.5/kg

Limestone 38 P13.00/kg
Dicalcium Phosphate 22 18 P50.00/kg
Vitamin-mineral Premix P90.00/kg

100 0
Assignment

•Formulate 100 kg Broiler finisher ration(

DCP= 18%) using ground yellow corn,
SBOM, fish meal, Rice bran D1, Ipil-ipil leaf
meal, vegetable/coconut oil, limestone and
vitamins-minerals premixes.
 Feedstuff %CP Price
• Ground white corn 8.6 7.50
• Corn Gluten Meal 42.0 16.00
• Fish Meal 60.0 21.00
• Wheat Bran 11.3 12.00
• Rice Bran D1 13.0 9.50
• Meat and bone meal 45.0 20.50
• Sorghum 9.0 8.75
• Soybean oil meal 44 18.50
• Molasses 3.0 5.50
• NaCl 7.25
• Oyster Shell Powder (OSP) 6.50
• Vit and Min 90.00
3. Modified Pearson
• Is use because of the limitation of the pearson square
(use only 2 sources– energy and protein source)
• This method is proposed and used to be able to use
many ingredients.
Example
• Formulate 100 kg hog ration (DCP= 18%) using
ground yellow corn(2 parts), Sbom(2.25 parts),
Fish meal (1.5 parts), Rice bran (4 parts), Ipil-ipil
leaf meal (3.75 parts), salt 0.50 kg, Limestone 1.
0 kg and Vitamins and mineral premixes 0.50 kg.
Solve for ME/kcal/kg, Ca, P, and Price/kg of
mixed feed.
Steps

•1. List down the nutrient requirement of

animal in a particular stage(age) or weight.
Hog starter)
•2 List down the nutrient composition of the
ingredient to be used
• 3. Arrange the ingredients according to sources
(energy or protein) and then get the average energy or
protein sources by multiplying the PBW by %CP and
divided it by each respective total sources.
• 4. Desired crude protein adjustments (DCPA):
• A. difference between the total mixture (100) and non-
crude protein containing ingredients =
100-2=98
• B. DCP/a*100= (18/98)*100= 18.37 DCPA
• C. then the DCPA will be placed in the center instead to
DCP.
Example
•Formulate 100kg hog ration (DCP= 14%)
using ground yellow corn(3 parts),
Sbom(1.25 parts), Fish meal (1 parts),
Rice bran (2.25 parts), Ipil-ipil leaf meal
(3 parts), salt 0.50 kg, Limestone 1. 0 kg
and Vitamins and mineral premixes 0.50
kg.
 Parts by
Ingredients %CP ME/kcal/kg %Ca %P
Weight

GYC 8.5 3400 0.02 0.29

SBOM 44 2340 0.53 0.64
FM 60 2800 4.37 2.53
RBD1 13 2400 0.06 1.43
IPIL-IPIL LEAF
MEAL 22 1000 1.98 0.27
LIMESTONE 38
SALT
VIT-MIN PREMIX
QUIZ 20 pts (1 whole sheet of paper)

1. Formulate 80 kg of swine diet containing 21% crude protein

(CP). The feeds to be used are rbd1 (12.5% CP) and SBOM
(44% CP). [Pearson Square]

• A . What would be the price per kilogram of the mix feed if the
prices of the following are:
• Rbd1= P8.50/kg
• SBOM= P25.00/kg
• 15 pts.
Problem
Feedstuff
• 2. Mr. Policarpio wishes • %CP Price
to mix a hog grower • Ground yellow corn 8.5 P 6.5/kg
ration for his swine ( 16 • Fish Meal 60.0 P 25.00/kg
• Wheat Bran
%DCP) using 0.5 parts of 11.3 P 10.50/kg
• Rice Bran D1 13.0 P 8.50/kg
meat and bone meal , 3 • Meat and bone meal 45.0 P 28.00/kg
parts of GYC, 2.5 part of • Sorghum 9.0 P8.75/kg
SBOM; 1.5 parts of WB, • Soybean oil meal 44 P 25.50/kg
and 1 part of RB] for a
100 kg mixtures including
its costs. Can you help
him to do so? [ Pearson
Square].
Problem
Feedstuff
• 3. Ms. Agwanta wishes to • %CP Price
mix a hog grower ration • Ground yellow corn 8.5 P 6.5/kg
for her swine ( 18 %DCP) • Fish Meal 60.0 P 25.00/kg
• Wheat Bran
using 1 part of fish meal , 11.3 P 10.50/kg
• Rice Bran D1 13.0 P 8.50/kg
2.5 parts of GYC, 1.5 part • Meat and bone meal 45.0 P 28.00/kg
of SBOM; 1.5 parts of S, • Sorghum 9.0 P8.75/kg
and 2 part of RB] for a • Soybean oil meal 44 P 25.50/kg
100 kg mixtures including
its costs. Can you help
her to do so? [ Pearson
Square].
 Growing Management
a. Systems of Rearing
1. Range System- this is good system but because of more land area required,
this is commonly practiced by native chicken growers and duck raisers.
2. Semi confinement system- the birds are provided with shed or housing and
an area to graze or pasture
3. Complete confinement- the modern trend in raising commercial strains of
chicken.
a. Litter floor c. combination
b. Slat floor d. cages
 Growing Management
• b. Rearing of Pullets
• 1.. Feeding Requirements of Growing Pullets
Stage Type of Feed Crude Protein Percentage
Brooding Booster mash 22-24 %CP
6-14 weeks (Growing) Grower Ration 16%CP
14-20 weeks Pullet developer Ration 14%CP
Laying Laying Ration
 Growing Management
• 2. Culling and Revaccination- only healthy pullets should be
transferred to the laying house.
• Healthy pullets are:
• A. vigorous and active
• B. have bright and alert eyes
• C. prominent red combs and wattles
• D. possess well developed body and exhibit it deep yellow pigmented
beaks and shanks
 Growing Management
• 3. Signs of Sexual Maturity
• A. the comb and wattles begins to increase in size and the color
becomes red
• B. the pullets becomes friendly and cackle
• C. she instinctively looks for nest
• D. pullets becomes docile and gregarious
• E. the vent and abdomen become enlarged

• The surest sign of sexual maturity is the laying of the first egg.
 Growing Management
• 3. Signs of Sexual Maturity
• Too early maturity leads to:
• A. production of too many small eggs
• B. tendency to obtain lower egg production rate during the whole
production period
• C. higher mortality
• D. Higher incidence of prolapse
 Growing Management
• 3. Signs of Sexual Maturity
• The following are some suggestions to delay sexual maturity
• 1. Actual Amount of feed can be reduced- 10-20% reduction of
feed
• 2. The feed can be diluted by incorporating a high fiber material
(like ricehull).
• 3. a low protein, specifically low lysine diet, will delay sexual
maturity.
• 4. Skip feeding
• 5. together with any method of feed reduction, light must also be
reduced.
 SWINE
PRODUCTION AND
MANAGEMENT
 Pre-Test: Give the correct answer
• 1. What is the scientific name of European wild boar believed to be
the principal descendant of our domesticated pig today?
• 2. A breed of pig characterized with a deep red or rusty color or
cherry red color developed in USA and known as “Red power” since
males belonging to this breed are noted for their aggressiveness.
• A. Pietrain b. Duroc c.Hampshire d.Large black
• 3. It is the only method used in identifying pigs for international trade
employing the use of numbered plastic or metal materials.
a. ear notching b. ear tagging c. tattooing d. all
• 4. Young female pig under one year of age, usually one that
has not yet given birth, called?
• A. sow b. gilt c. piglet d. stag
• 5. it is the period of the reproductive cycle during which the
female is sexually responsive to male.
• 6-7. Give at;east 2 signs of Estrus.
• 8-10 Solving. Show your Solution
• .If the sow was inseminated today ( March 4, 2019), what is
her expected date of farrowing?
 Answer
• 1. S scrofa
• 2. Duroc
• 3. b. ear tagging
• 4. Gilt
• 5. Estrus
• 8-10
 Terminologies
• Boar-Male pig of any age
• Sow -Mature female pig, one that has given birth
• Gilt -Young female pig under one year of age, usually
one that has not yet given birth
• Shote -Young pig of either sex, weighing approximately
60 kg
• Barrow -Male pig which was castrated while young; or
a pig that was castrated before the secondary sex
characters have developed
• Stag -Male pig castrated after sexual maturity
• Weanling -Young pigs separated from the sow,
about 5 weeks old
• Suckling -Young pigs from birth up to weaning
• Litter -Group of pigs born in one farrowing
• Litter size -The number of young pigs born in
one farrowing
• Farrowing-Act of giving birth of sow
 Overview of Swine Industry: Advantages
and Disadvantages of Swine Production
• Advantages
• Swine use concentrates well and are efficient converters of feed into
human food;
• Swine are prolific;
• It requires small investment compared to cattle and carabao (Large
ruminant);
• Pigs can be solve or converted into cash anytime after weaning;
• Salvage values of culled sows, boars, and stags are high;
• Swine have high dressing percentage compared with other farm
animals; and
• Pork is traditionally accepted as table meat.
 Disdvantages
• Swine are subjected to heavy losses due to diseases and parasites;
• Feed adulteration and supply are critical problems in swine
production;
• Wide variations in the prices of market hogs, feeds as well as drugs
and medicines;
• Labor requirement during farrowing season is relatively high;
• The characteristics of odor coming from any swine enterprise is highly
objectionable to practically everybody except those engaged in
production; and
• Pork is not eaten by all religion.
 Production System
• A. Sow herd enterprise
• 1. farrow to feeder operation-the producer engaged in this type
of operation status with a pregnant sow/gilt to produce
pigs/weanlings, which are sold to other raisers who grow until the
marketable weight is achieved.
• 2. farrow to finisher operation- the producer in this type of
operation also starts with a pregnant sow/gilt to produce the
feeder pigs/weanlings, which he grows until slaughter weight is
achieved.
• 3. Farrow to breeder operation- the producer in this type of
operation also starts with a pregnant sow/gilt to produce breeder
stocks, specifically junior boar and replacement gilt.
 Production System
• B. Growing- Finishing Enterprise-the swine raisers in this type of
operation starts with feeder/ weanlings and carries them to
slaughter weight about 80-90kg.
• Profits in this operation can be influenced by:
• 1. the availability and continuous supply of good quality feeder
pigs.
• 2. cost of feeds and feeder pigs.
• 3. the capacity of the operator in avoiding losses from diseases,
pests and other animal health hazards.
• 4. the price, which the buyers are willing to pay for the finished
hogs.
 Production System
• C. Boar-for-Hire enterprise-the producer in this type of operation
starts with a young boar, which he grows and trains to breeder age.
The boar is used to breed the gilts/sows in the community for a fee.
The fee maybe in cash or in kind.
• Profitability of this enterprise will depend on the following:
• A. quality of the boar.
• B. Number and quality of the sows served by the boar.
• C. Willingness of the customers to use and to pay the breeding fee.
• D. Capacity of the operator to avoid losses from mechanical injuries
and disease.
• Description
BREEDS AND BREEDING
• Pig – both wild and domesticated, is a cloven-hoofed mammal of the family
Suidae (order Artiodactyla).
• Ancestors of pig
• Domesticated pig is believed to have descended principally from the
European wild boar, Sus scrofa or a crossbred of and the Asiatic S. indicus.
• Domestication
• Pigs were probably domesticated first in China about 700 BC. their
domestication in the West came later and independently. The domesticated
pig was brought to the New World by Columus in 1493 and to the North
American mainland by De Sotto in 1539. De Sotto’s original herd of 13 pigs
developed into the American Razorbacks, some of which now roam wild in
the U.S. Southeast. Early settlers in America imported pigs from England.
By the late 1800s pig farming had become an important agricultural
industry in the American corn belt.
 BREEDS AND BREEDING
• Breeds – is a group of animals that has specific traits or
characteristics in common and mating within the breed produces
progeny that maintains the same set of characteristics
• Basis of differentiating different breeds
• Color: black, white, brown, etc.
• Color combinations: spotted, belted, etc.
• Size of ears
• Position of ears: erect, hanging, ¼ hanging, etc.
• Length and shape of the snout
• Body length
• Weight ay maturity
• Backline: straight, swaying, curved, etc.
 Common Breeds of Swine in the Philippines
1.Philippines Country Pig
• *small and late maturing
• *mostly solid back or black and white coat color
• *small ears
• (-)sway back and with weak pastern
• (+)good mothering ability, mostly prolific
• (+)resistant to adverse conditions and adapted under local
farm conditions
Common Breeds of Swine in the Philippines
MEISHAN BREED • Most common and popular breed in China which
comes from the region of lakes and valleys in China.
• It is black in color with white extremities.
• It has large drooping ears and it is of the lard type.
• This breed is known for its prolificacy
• Early sexual maturity (reaches puberty at 2.5 - 3 months of age)
• large litter size (15 - 16 piglets/litter).
Common Breeds of Swine in the Philippines
• MEISHAN BREED
Its meat has a very good taste.
• They are also slow growing, resistant to some diseases,
• Fat (backfat thickness - 2.5 cm)
• able to consume large amounts of roughage.
• The dressing percentage is 66.8%.
• Meishan pigs are considered to be one of the most prolific
breeds in the world.
Common Breeds of Swine in the Philippines
• American Landrace
• The American Landrace is a white hog of long body
length, having sixteen or seventeen pairs of ribs. The
arch of back is much less pronounced than on most
other breeds of swine. For some hogs the back is
almost flat. The head is long and rather narrow and the
jowl is clean. The ears are large and heavy and are
carried close to the face. There is an admirable
meatiness about them on foot and particularly on the
rail.
Common Breeds of Swine in the Philippines
•YORKSHIRE/LARGEWHITE
•Yorkshires are the most popular breed in Canada.
They are lean and growthy with good feed
conversion. The males are virile and aggressive
breeders. The females are very productive, with
excellent milking ability, farrowing large litters of
strong piglets. Yorkshires are used very
successfully in crossbreeding programs to
produce excellent commercial females.
Common Breeds of Swine in the Philippines
•DUROC -The Duroc, a solid red, meat-type animal
is noted for their carcass characteristics and feed
efficiency. The Duroc is also noted for large litters,
a characteristic retained even when used in a
crossbreeding program. Durocs are commonly
used as a terminal sire in crossbreeding programs
as well as the third breed in rotational breeding
programs
Common Breeds of Swine in the Philippines
•PIETRAIN -The breed is of medium size and is
white with black spots. Around the black spots
there are characteristic rings of light pigmentation
that carries white hair. This, coupled with the fact
that the black hair is not as deeply pigmented as
on black breeds, or the black spots on some
spotted breeds, leaves them with less than the
most attractive coats. The breed is commonly
referred to as being of piebald markings. The ears
are carried erect.
 Other Breeds
• Berkshire
• This original Berkshire was a reddish or sandy colored
hog, sometimes spotted. This would account for the
sandy hair still sometimes seen in the white areas of
some modern Berkshires. Later this basic stock was
refined with a cross of Siamese and Chinese blood,
bringing the color pattern we see today along with the
quality of more efficient gains.
 Other Breeds
•Spotted Poland China -breed called the
"Big China," mostly white in color, but
having some black spots. They were
good feeders, matured early, were very
prolific and produced these
characteristics in their offspring.
 FEEDS AND FEEDING
• Physiological States Requiring Nutrients
1. Maintenance – when the animals is neither gaining nor losing
weight; and does not work, produce product, store fat and develop
fetus.
2. Growth – when tissue synthesis (muscle, bone, organ and some
fats) takes place in the young animal.
3. Fattening – when increased fat deposition becomes desirable
(finishing).
4. Reproduction – when there is an increased need for nutrients for
ova/sperm production, or for fetal development in gestating animals.
5. Lactation – when the dam must be provided with extra nutrients
so that it could produce more milk for her litter without sacrificing her
own body reserves.
 FEEDS AND FEEDING

• Nutrients Classification According to Function

• Energy nutrients e.g. Carbohydrates, fats and proteins
• Nutrients for tissue building, maintenance and repair e.g. proteins,
minerals and water,
• Nutrients for regulation of metabolic body processes e.g. water,
proteins, fats, mineral and vitamins.
• Feed Ingredients for Swine
•
• Basal Feeds – are low in fiber (<18% Crude fiber) and high in energy.
• Protein Feeds – are feeds low in fiber containing 18% or more crude protein.
 FEEDS AND FEEDING
• Plant protein feeds – These are either legume grains and oil residues from oil
extraction .
• Animal protein feeds – These are de rived from animal, poultry or marine sources.
• c. Soilage – is fed to swine to supply them with carotene and other vitamins,
proteins and mineral. These are freshly cut Grasses and offered to animals as fresh.
Such as sweet potato vine, “kangkong”, ramie, napier, paragrass, etc.
• Feed Processing
• Cooking : to increase palatability or to remove toxic components.
• Grinding : it reduces particle size of grains and increases its digestibility.
• Soaking : may be done in case of hardened grains before feeding to prevent
molding and facilitate chewing of older animals.
• Pelleting : it improves the physical nature of bulky feeds, increase feed density,
improve feed intake avoid wastage and reduces storage space.
• Fermentation : ensiled cassava and sweet potato tuber, and corn are acceptable
for pigs.
 FEEDS AND FEEDING
• Plant protein feeds – These are either legume grains and oil residues from oil
extraction .
• Animal protein feeds – These are de rived from animal, poultry or marine sources.
• c. Soilage – is fed to swine to supply them with carotene and other vitamins,
proteins and mineral. These are freshly cut Grasses and offered to animals as fresh.
Such as sweet potato vine, “kangkong”, ramie, napier, paragrass, etc.
• Feed Processing
• Cooking : to increase palatability or to remove toxic components.
• Grinding : it reduces particle size of grains and increases its digestibility.
• Soaking : may be done in case of hardened grains before feeding to prevent
molding and facilitate chewing of older animals.
• Pelleting : it improves the physical nature of bulky feeds, increase feed density,
improve feed intake avoid wastage and reduces storage space.
• Fermentation : ensiled cassava and sweet potato tuber, and corn are acceptable
for pigs.
 Formulating Ration
• Guidelines in ration formulation
• Nutrient requirements. The rations should meet the nutrient requirements of the animals.
• Palatability. The ration should be palatable.
• Economical. The ration should be reasonably economical.
• Fiber content. Pigs being monogastric, require ration low in fiber content.

• Methods of Formulating ration

a. Hand formulation – Rations can be formulated by hand
• calculation.
• a.1. Pearson square method. This method considers only one
• major nutrient at a time.
• a.2. Trial and error method. A more difficult and time
• consuming in formulating ration.
b. Computer formulation – It lends itself to computer programming and most
feed companies and larger operations now formulate on a computer.
 Feeding Different Classes of Pigs
• Feeding Sows
Their Nutrient requirements depend on the stage of production cycle.
-Pregnancy Period
-Lactation period
-Dry period
a)Pregnant Sow
During pregnancy, the need for nutrients changes as the condition of
the sow progresses to supplement the increasing nutritional needs of the rapidly
growing piglets.
First Month – after sevice lower the quantity of feed
Second Month – body condition of the sow should be at its ideal stage
Last Month – feed allowance should be increased to support the fast-
growing fetuses and to prepare the sows condition for the
coming lactation period.
 Feeding Different Classes of Pigs
• b)Lactating Sow
Factors to consider in determining the daily feed allowance
• stage of lactation
• condition of the sow
• litter size
• Feeding Scheme – Farrowing until weaning
Day of farrowing - no. feed with adlibitum water
First Day - 1 kg/sow/day
Second Day - 2 kg/sow/day
Third Day - 3 kg/sow/day
• Fourth-seventh day - 4 kg/sow/day(LS of 7 and above)
• (2 kg+0.30kg per piglet if LS is 6+ below)
Remaining days - 2.0kg + 0.30kg per piglet (to be given to the
of lactation sow) +/-half kilo(0.5 kg) depending on the
condition of the sow
 Feeding Different Classes of Pigs
• c) Dry Sow
• Day of weaning – no feed with limited
water
-easy drying up
-prevents mastitis
-provides ‘positive’ stresS
Until first service (maximum of 10 days) – 4 kg/day
(flushing) -promotes ovulation
-reconditions the sow
Feeding of Piglets
• start piglets on creep feeds by offering small amount of
feed on a clean, dry, solid floor.
• continue floor feeding for the first two to four days or
until the piglets are eating the feeds.
• clear away any uneaten feeds and replace it daily.
• introduce a small feeder large enough to accommodate
all piglets when they are obviously eating the feed.
• increase the amount of feed gradually until ad libitum
feeding is attained.
• clean water must be available at all times.
 Feeding Fatteners
• Most pigs are fed ad libitum at the growing phase, and
some are fed ad libitum
throughout, although restricted (75-90%) feeding is also a
possibility.
• For ad libitum feeding, adequate feeding space and
access to the hoppers are very important.
• For restricted feeding, all pigs should be able to eat at
the same time. This would mean that there should be
enough feeding space for each of them to prevent or
minimize feed competition.
 Feeding of Replacement Stocks
• The main objective in feeding the future stocks is for them to
reach puberty start their productive lives well-developed with
the right weight at the right age through restricted feeding
(70-75%).
• from 60 kg LW onwards – give sow or breeder feeds
• two weeks before the gilts are served-increase feed allowance to
3.0-3.5 kg per day as flushing in order to increase ovulation.
 Feeding of Boars
• The feed allowance for boars depends on their body
condition, which indirectly influenced by the
frequency of service or semen collection.
• Breeder or sow feed with DE of 3,000 kcal/kg and
minimum crude protein of 14% can be used for boars
from 7 months onwards.
• Amount : 2.0 kg/day _+0.5 kg if thin or fat if less
then 2.0 kg give roughage
 Feeding Systems or Practices
• Feed all classes of swine the rations and amounts appropriate for
their age and physiological condition. There is no such thing as all
purpose hog mash.

• Feeding must be done with punctuality and regularity.

• Wet feeding vs. Dry feeding
• Floor feeding vs. trough feeding
• Restricted vs. full feeding
• Group vs. Individual feeding
 HEALTH MANAGEMENT
• Classification and Causes of Diseases
• Infectious Diseases
• bacterial – swine plague and brucellosis
• Viruses – hog cholera and enzootic pneumonia
• Protozoa – toxoplasmosis
• Ectoparasites – mange and lice
• Endoparasites – gastrointestinal parasites
• Fungi – ringworms
• Non-infectious disease
• a. nutritional deficiencies – piglet anemia
• b. poisons and toxins – mycotoxicoses
• c. genetic – hernia and cryptorchidism
• d. management failures – heat stroke and accident
• e. unknown
 Transmission of Infectious Diseases
1. Feeds and Water
•Air
•Vectors and carriers
•man
•equipment
•predators, rodents and other animals
•insects and worms
•Soil
Disease Prevention

• Select healthy animals

• Quarantine
• Housing
• Proper nutrition
• Vaccination
• Parasite control
• Breeding, selection and culling
• Proper and timely disposal of all animals
• Sanitation and disinfection
 Disease Prevention
• Management practices
• clean and disinfect pigpens
• control people movement
• control other animals
• brooms
• disposal of hog manure
• handling of medicine
• footbath and wheel bath
• stress
• animal health programs
• grouping of animals
 Forms of Losses due to disease
•Weight loss
•Poor weight gain
•Poor feed coversion
•Decreased reproductive performance
•Condemnation of portion of or whole
carcasses
•High cost of medication and labor
•Mortality
 HOUSING
•Hog House Design and Orientation
•Hog houses must be designed and constructed
for the health and well- being of the pigs in order
to obtain maximum performance and savings in
labor costs.
•The long axis of the building must be laid in an
east-west direction so as to protect the animals
from direct sunlight.
•
 Housing System
• 1)Conventional or all-purpose housing system. It
combines several farm operations into one building.
• 2)Lifecycle housing system. This system provides the
animal with proper space and comfort during each
phase of its life cycle.
• a. Pregestation and boar unit
• b.Gestation Unit
• c. Farrowing Unit
• d. Growing-Fattening Unit
BEEF CATTLE
PRODUCTION
 Pre-Test: Give the correct answer
• 1. A term for a male breeding cattle at any age.
• 2. A young cattle of either sex under one year
• 3. Mature female cattle that has given birth
• 4. A general term of any class of animals of bovine
family, genus Bos.
• 5. A young female cattle usually under three years
old that has not yet given birth.
 Overview of the Beef Cattle Industry

• Inventory
• 1. Slow growth in inventory from 1.6M in 1990 to 2.8 M in
2000
• 2. Backyard farm accounts for 92% of the total inventory;
8% are in commercial farms.
• 3. From 1990 to 2000, average annual growth rate of
backyard farm was 5 % while commercial farms grews by
less than 1%/yr.
 Overview of the Beef Cattle Industry
• Supply and Demand Situation
• 1.Beef supply increased from 127,867 tons in 1990 to 243,
042 tons in 2000, 19% of the supply in 2000 comes from
importation.
• 2. Average per capita consumption increased from 1.00 kg
in 1983 to 2.70 kg in 1999.
 Overview of the Beef Cattle Industry
• COMPETITIVE ADVANTAGES OF BEEF PRODUCTION
• Increasing demand for beef, income elasticity of demand
• Ability to transform low quality and fibrous feed materials
(crop residues) into high value protein food product.
• Abundant supply of crop residues especially small farms
• Favorable climate for fodder production
• Cattle production and meat processing technologies are
available for increased productivity.
 Overview of the Beef Cattle Industry
•CONSTRAINST IN THE CATTLE SECTOR
•High financing cost for breeder operations
•High cost of inputs
•Lack of infrastructures
•Competition for use of land
•Changing policy guidelines
 Overview of the Beef Cattle Industry
•INTERVENTIONS
•Increase animal productivity through improved
husbandry practices and application of
biotechnologies
•Promote appropriate feeding and encourage
utilization of nonconventional feedstuff
•Improve marketing/prices system
 DAIRY
PRODUCTION
 CARABAO
PRODUCTION