Pig Production in Australia

365 Pages·1990·10.081 MB·English

by  Jaa Gardner, a C. Dunkin and L C. Lloyd (Eds.)

Pig Production
in Australia
Editors
JAA Gardner, Former Technical Adviser, Pig Research Council,
Canberra, ACT 2600
AC Dunkin, Former Senior Lecturer in Animal Production, University
of Melbourne, Parkville, Vic 3052
LC Lloyd, Former Officer-in-Charge, CSIRO Animal Health Laboratory,
Parkville, Vic 3052
Pig Research Council, Canberra
Butterworths
Sydney London Boston Singapore Toronto Wellington
1990
National Library of Australia
Cataloguing-in-Publication entry
Pig Production in Australia.
2nd ed.
Includes index.
ISBN 0 409 32525 2.
1. Swine — Australia. I. Gardner, J.Α.Α. II. Dunkin,
A.C. III. Lloyd, L.C. IV. Title: Australian pig manual.
636.4Ό0994
© 1990 Butterworths Pty Limited
This book is copyright. Apart from any fair dealing for the purposes of
private study, research, criticism or review, as permitted under the
Copyright Act, no part may be reproduced by any process without written permission.
Inquiries should be addressed to the publishers.
Typeset in Times Roman and Optima by Excel Imaging Pty Ltd, Sydney
Printed in Australia by Globe Press
Foreword
It is now 10 years since the Australian Pig Manual was published by the Australian Pig
Industry Research Committee. It was the first comprehensive work on Australian pig
production and was sold out after a short period. In fact, it was so successful and so
sought after, that the Pig Research Council commissioned a new volume which would
embody all of the advances that have been introduced since the Manual was published.
The Council was fortunate in securing the services of the two Editors of the original
Manual, Dr John Gardner, former Technical Adviser to the Pig Research Council, and
Mr Tony Dunkin former Senior Lecturer in Animal Production at the University of
Melbourne. These, together with Dr Len Lloyd, former Officer-in-Charge of the CSIRO
Animal Health Laboratory, Parkville have produced this entirely new volume which is an
up-to-date account of the Australian pig industry in 1989.
Whereas one could readily read and digest the original Manual in an afternoon, this
new volume is a detailed, comprehensive reference work which will be invaluable to
anyone with questions about the industry. It will serve as a valuable addition to our
libraries — for producers, for academics and researchers and for extension workers.
The Editors have assembled chapters on a very wide variety of topics relevant to the
industry. There are contributions by distinguished scientists, by extension experts and by
outstanding producers.
There are sections on production aspects of the industry such as genetics, repro-
duction, marketing, education and training and financial management. There is a com-
prehensive section on health and disease aspects, thanks to Dr Lloyd. Other sections
relevant to consumers such as the nutritional value and quality of pigmeat and those
factors which influence them. There is also coverage of important issues such as housing,
waste disposal, the use of agricultural and veterinary chemicals, and animal welfare.
The publication of the Manual in 1979 was a milestone in the development of the
industry and reflected the new levels of scientific management and efficiency that
characterised the industry at that time. This new work represents another major contri-
bution to an industry which has taken enormous strides in the intervening decade to
become a substantial and significant contributor to the economy.
There are currently some 8000 commercial pig producers operating in Australia of
which only 20 percent run 20 pigs or less, and 40 percent run more than 100 pigs,
including 5 percent with more than 1000 pigs. Annual slaughterings are approaching 5
million pigs.
ν
vi Pig Production in Australia
In addition to providing employment for 8000 producers and their staff, the Australian
pig industry is also directly responsible for employment in industries such as transport,
abattoirs, processing, stockfeed manufacturing, wholesaling and retailing, agricultural
and veterinary chemicals, and various government and academic organisations and
institutions. Thus, the Australian pig industry currently provides employment for ap-
proximately 33,000 Australians and generates economic activity in the order of $2000
million a year.
This publication — Tig Production in Australia' — will make a significant contribu-
tion to the future of the Australian pig industry. It reflects the increasingly sophisticated
management and high levels of scientific input which characterise this efficient and
progressive industry. The industry is well known for taking the lead in applying new
technology, for innovative promotion and marketing of its products, for its responsible
attitude towards animal welfare, and for ensuring that the consumer is provided with
healthy, untainted product.
The industry owes a debt to the editors and the authors. They have worked with
enormous enthusiasm and diligence in compiling this text which is a benchmark against
which all future publications will be measured.
G.H. Knowles A.M.
CHAIRMAN
Australian Pig Industry Policy Council
List of Contributors
Β Adler, Dept of Microbiology, Monash University, Clayton, Vic 3169
RJ Arthur, Dept of Primary Industries, Mineral House, 41 George St, Brisbane, Qld
4000
GR Baker, Gooloogong, NSW 2805
ES Batterham, North Coast Agricultural Institute, Wollongbar, NSW 2480
JR Buddie, School of Veterinary Studies, Murdoch University, Murdoch, WA 6150
GW Burgess, Graduate School of Tropical Veterinary Science, James Cook University of
North Qld, Townsville, Qld 4811
RG Campbell, Animal Research Institute, Dept of Agriculture and Rural Affairs,
Werribee, Vic 3030
RDA Cameron, Dept of Farm Animal Medicine and Production, University of Qld, St
Lucia, Qld 4067
CF Cargill, Central Veterinary Laboratory, Dept of Agriculture, Adelaide, SA 5000
RJ Chappel, Attwood Veterinary Research Centre, Dept of Agriculture and Rural Affairs,
Westmeadows, Vic 3049
GV Cleary, Agrilink Consulting Group Pty Ltd, Rural Resources Centre, 400 Wyndham
St, Shepparton, Vic 3630
DJ Cole, Dept of Agriculture and Rural Affairs, Warragul, Vic 3820
RS Cutler, Regional Veterinary Laboratory, Dept of Agriculture and Rural Affairs,
Bendigo, Vic 3550
IW Dickson, Dept of Agriculture and Rural Affairs, Horsham, Vic 3400
AC Dunkin, Mt Derrimut Pig Centre, University of Melbourne, Deer Park, Vic 3023
GA Eldridge, Animal Research Institute, Dept of Agriculture and Rural Affairs,
Werribee, Vic 3030
VA Fahy, Regional Veterinary Laboratory, Dept of Agriculture and Rural Affairs,
Bendigo, Vic 3550
IG Farran, Agrilink Consulting Group Pty Ltd, 15 Houlahan St, Bendigo, Vic 3550
DM Ferguson, Livestock and Meat Authority of Qld, 14th Floor, MLC Centre, 239
George St, Brisbane, Qld 4000
J Flood, CSIRO Division of Building Research, Highett, Vic 3190
xi
xii Pig Production in Australia
AJ Forman, Australian Animal Health Laboratory, Geelong, Vic 3220
MP Foster, Animal Research Institute, Department of Agriculture and Rural Affairs,
Werribee, Vic 3030
JAA Gardner, c/- Pig Research Council, Dept of Primary Industries and Energy,
Canberra, ACT 2600
EB Greer, c/- Agricultural and Veterinary Research Centre, Orange, NSW 2800
C Hansen, Animal Research Institute, Dept of Agriculture and Rural Affairs, Werribee,
Vic 3030
PA Heap, c/- Northfield Pig Research Unit, Dept of Agriculture, Northfield, SA 5085
PH Hemsworth, Animal Research Institute, Dept of Agriculture and Rural Affairs,
Werribee, Vic 3030
GT Hope, Pig Research Council, Dept of Primary Industries and Energy, Canberra, ACT
2600
PE Hughes, Mt Derrimut Pig Centre, University of Melbourne, Deer Park, Vic 3023
IR Jones, CEFN Seghers Pty Ltd, Clifton, Qld 4361
RT Jones, Regional Veterinary Laboratory, Dept of Agriculture and Rural Affairs,
Bendigo, Vic 3550
RH King, Animal Research Institute, Dept of Agriculture and Rural Affairs, Werribee,
Vic 3030
RJ Love, Dept of Veterinary Clinical Studies, University of Sydney, Camden, NSW 2570
CP McPhee, Animal Research Institute, Dept of Primary Industries, Yeerongpilly, Qld
4105
NJ Maughan, 4 Kingfisher Dr, Shepparton, Vic 3630
AR Mercy, Dept of Agriculture, Baron Hay Court, Sth Perth, WA 6151
BD Millar, Regional Veterinary Laboratory, Dept of Agriculture and Rural Affairs,
Bendigo, Vic 3550
DG Paton, Dept of Agriculture, Wagga Wagga, NSW 2650
RW Payne, Dept of Agriculture, Baron Hay Court, Sth Perth, WA 6151
D Phillips, c/- Livestock and Meat Authority of Qld, 14th Floor, MLC Centre, 239
George St, Brisbane, Qld 4000
AM Pointon, Central Veterinary Laboratory, Dept of Agriculture, Adelaide, SA 5000
M Robinson, Pfizer Central Research, Camden, NSW 2570
GJ Roese, Dept of Agriculture, Yanco Agricultural Institute, Yanco, NSW 2703
Catherine Saxelby, Foodwatch Pty Ltd, 5 Stanley St, Chatswood, NSW 2067
WR Shorthose, CSIRO Meat Research Laboratory, Cannon Hill, Qld 4170
PR Smith, Animal Research Institute, Dept of Primary Industries, Yeerongpilly, Qld
4105
EM Spicer, Regional Veterinary Laboratory, Dept of Agriculture and Rural Affairs,
Bendigo, Vic 3550
MR Taverner, Pig Research Council, Dept of Primary Industries and Energy, Canberra,
ACT 2600
DA Treacy, Regional Veterinary Laboratory, Dept of Agriculture and Rural Affairs,
Bendigo, Vic 3550
WR Webster, Dept of Primary Industries, Mineral House, 41 George St, Brisbane, Qld
4000
List of Contributors xiii
IS Whan, Livestock and Meat Authority of Qld, 14th Floor, MLC Centre, 239 George St,
Brisbane, Qld 4000
KC Williams, Animal Research Institute, Dept of Primary Industries, Yeerongpilly, Qld
4105
Part One
Introduction
1 The Pig and the Australian Pig
Industry
GT Hope
Mankind and the pig have had a unique and intimate association for longer than
recorded history. For example, caves at Altamira in Northern Spain are richly decorated
with paintings of animals, including pigs, that are believed to have been painted in the
period between 60,000 and 10,000 BC. Recorded history began about 5,000 BC. The
Chinese are known to have kept pigs domestically from at least that time.
In ancient Egypt King Sesostris created the office of Overseer of swine' to supervise the
management of his pigs. Records show that they were kept in sties and fed specified
amounts of food each day.
During the Renaissance and later, artists such as Leonardo da Vinci, Michelangelo,
Rubens, Rembrandt and Van Gogh have all recorded the important part that pigs have
played in our culture. This expression of pigs in art has continued to the present day and
our modern feelings about the pig seem to be embodied in the pop art culture figure
'Miss Piggy'.
Few species are as responsive as pigs to our attempts to manage them. Recent Austra-
lian research has shown that good relationships between pigs and people are rewarded by
increased reproductive performance and more rapid and efficient growth.
Today more pork is eaten by man than any other meat. Part of the reason that pigs are
valued as a source of meat is their versatility. They can survive and flourish in most
climates, living on many different feeds, in both wild and domesticated situations. They
are therefore, effective meat producers across a wide spectrum of management situations,
which vary from scavenging for food scraps in a primitive community to the provision of
all of their requirements in modern intensive units.
Through most of recorded history the pig has been prized for its ability to produce
large amounts of fat. However, during the twentieth century the emphasis in market
requirements changed from fat to lean meat. Through selection, the erstwhile fat pig has
become a very efficient producer of lean meat. This trend is continuing and further
improvements are certain.
The present day Australian pig industry is a high cost, high technology, intensive
industry which must achieve high levels of efficiency if adequate returns on investment
are to be maintained. It is also a rapidly changing industry, noted for innovation and
preparedness to adopt new technologies. Australian producers are fortunate in the quality
of the support facilities that are available to them. Today's producers utilise a wealth of
physical and technical support in the management of their businesses.
1
2 Pig Production in Australia
For those desirous of joining the industry there are opportunities in many fields apart
from those associated directly with production. A short list of these includes: nutrition-
ists, feed manufacturers, veterinarians, farm advisers, research scientists, geneticists,
accountants, administrators, computer programmers, truck drivers, engineers, construc-
tion and maintenance workers, sales people, butchers, meat processors and chemists.
The Australian pig farmer of the 1980's is an efficient producer of high quality pigmeat
and supplies a wholesale and processing industry which is rapidly coming to terms with
a diverse and demanding retail market. Production and utilisation of pigmeat has con-
tinued to grow and, providing the current effort and input is maintained, this growth can
be expected to continue. In the decade from 1976 to 1986 production increased by 55
percent from 180,000 tonnes to 280,000 tonnes; per capita consumption increased by 30
percent from 13 kg to 17 kg and the gross value of pig production rose by 220 percent
from $197 million to $435 million.
The Australian pig industry has excellent long term potential, but to remain competi-
tive all sectors will need to utilise the many support opportunities that are available to
them.
Management and production decisions will become more complex and will require aid
from sophisticated computer models which will help the manager make best use of
information. It will also highlight those areas in the production system where more
information is needed and provide pathways for increased production efficiencies.
In the future, research will provide the producer with breeding stock with an efficiency
of lean meat production beyond the ability of animals now available. Nutritionists and
feed manufacturers will produce the diets needed to exploit this new performance poten-
tial. Animal health specialists will provide programs that will minimise the effects of
disease on pig production.
For the Australian pig industry the future challenges will be to see that:
• the customer continues to receive a high quality product at a competitive price
• the opportunities presented by new technologies are not restricted through legislation
or for political reasons and
• managers in the production, processing and marketing sectors fully utilise the pig's
great potential for efficient lean meat production.
2 Recipe for a Profitable Pig Enterprise
IR Jones
Environmental, social and economic pressures make it imperative that careful planning
takes place throughout the development of any pig production enterprise to ensure its
long term survival.
An attempt is made here to list the factors that are important. Not all circumstances
can be covered but it is true to say that ignoring any one of the following elements could
seriously jeopardise the enterprise. Specific details have been avoided as they will be
covered in other chapters.
Outlets for Pigs
Time spent conducting a proper survey of market outlets is necessary because the
decision of what and where to sell has a major impact on almost all of the other
decisions. It is important that the buyers of pigs are canvassed as to the number of pigs
they can handle and their weight and fat requirements (see chapter 46 for a discussion of
selling systems pp 268-73). Other farmers are often good sources of information on
market fluctuations and the reliability of buyers.
Feed Supplies
Feed costs amount to approximately 70 percent of production costs. Obviously the
availability and cost of feed is the second most important consideration. Feed price and
market price for pigs together largely determine profitability. Feed may be home milled
or it can be purchased from specialist feed manufacturers. The size of the piggery and
transport costs usually determine the issue. As a rule the owners of less than 100 sows
and those close to mills can rarely justify the expenditure of capital involved in home
milling unless they have access to local cheap feed sources.
Feed manufacturers usually have access to specialist laboratory facilities and process-
ing techniques, such as extrusion and pelleting, that are unavailable to home millers. On
the other hand, the home miller can take advantage of locally available products such as
bakery waste, brewers grains and off-grade grains.
The advent of home computers with least-cost or growth model facilities has the
potential to improve on-farm diet formulation (see chapters 13 and 52).
Size of the Unit
The size of the enterprise will be determined by the availability of funds, the market, the
forecast profitability, the availability of land and water resources and the local authority.
3