PIG MANAGEMENT.

Dominion, Volume 4, Issue 1218, 29 August 1911, Page 8

PIG MANAGEMENT.

FEEDING AND FATTENING.

"In a stato of nature," says Sir. J. L. Bruce, during tho course of an article on pig breeding and management,'' published in the "Journal of tho Department of Agriculture," "pigs feed largely' on grass nuil roots, and therefore take kindly to clover, lucerne, maize, turnips, mangolds, or cabbages; of.which a liberal supply may be given to store pigs, boars, and sows. Matzo and lucerne havo always been regarded us valuable food, for pigs,, but, judging from recent experiments conducted nt the Kansas Experiment Station, lucerne.as a pork-producer was shown to be cf wonderful value, one experiment giving a gain of 8001b. of pork from a ton of lucerne hay. Other experiment's showed equally good results from green l lucerne. Mangolds should not be given until aftor having beenpitted for six weeks. Never allow pigs to tecomo poor, but keep them growing and improving in condition all the time. Variety of diet is preferable, but this is frequently governed to somo extent by the foods most available. • In many districts separated milk, whey, or buttermilk are the most general diet, which it might here bo again emphasised, should never■ bo supplied to pigs unt'il_ it. has been thoroughly sterilised. Unfortunately, for the pig, as well as for those connected with tho bacon-curing business, and the consumers of pork, tho precaution [of sterilising milk has been much neglected in the past, and, coupled with the fact that lill'ie or' nothing else has been supplied to the animals beyond what they gather in a grass paddock, has had very damaging effects upon the pork and .bacon industry in ('his country. "Without a liberal allowance of meal during tho fattening period it-stands to rea-, Eon that tho ilesh must be soft' and flavourless. I'or a month or six weeks at least fattening pigs should be kept housed, and fed upon a liberal diet. The yalno of by-products from dairy factories is known t'o dairy farmers that elaboration is unnecessary. As a matter of fact, separated milk contains nearly all tho indispensable feeding properties of whole milk (less the fat), possessing practically nil the protein and carbohydrates of whole milk: Whey is not so valuable, the greater portion of the ensoin being retained in.the cheese. The value of separated. milk docs, not only lis in its nitrogenous features, but in its beneficial effect', on. digestion. . In this, direction it would appear'.to bo of equal if not of greater value than that derived from.its.nutritive qualities. One important' point in connection with the feeding of pigs: on by-products from tho dairy, arid one; which unfortunately is not generally recognised, is that the milk is best fed Jjofore souring, and the utmost care taken to keep -the troughs and utensils clean. Notwithstanding its Value il should.always bo supplement with pollard, bran, barley, corn, or peas- meal, or a mixture of two or more of either. This addition is still more-necessary in the caso of whey. For growing pigs up to 501b. live weight, about Jib. to a galJon of milk is sufficient, increasing to 111b. to the gallon by tho time tho pig reaches IGOlb live weight. This quantity may be still further increased during the last few days of 'topping-off.' but in,this the increased amount can best be ascertained, by the attendant from cartful observation of the animals under his care Much .dry grain; especially wheat, is inadvisable and sometimes dangerous An excess cf sa.lt is highly dangerous to pigs and many instances of pigs dying irom both these" causes are on record. I igs which are properly attended to and well nourished should lie prime bnconers fit C or / months. Potatoes should not be fed to.pigs unless first steamed or boiled; other foods are better uncooked"