Study Resources

Each student will be provided with full course material, access to our online classroom, lectures and access to a tutor with 30 years of experience in pig farming and agricultural training.

Course Schedule/layout/format:

  • Students will receive study materials in the form of readings, vocabulary quizzes, videos etc.

  • A lecture recording will cover the topic and

  • Student's understanding will be assessed through assignments.

  • Certificates will be issued upon successful completion of the course



This course is aimed at experienced as well as aspiring pig farmers and covers the 4 pillars of pig farming namely:

  • HEALTH

  • BREEDING

  • FEEDING

  • MANAGEMENT

Price for the full course:

USD 225.00

Price per module:

USD 75.00 (x 4 modules)

 

To give you a taste of our course format and content, we offer a free lecture. For this course, the free lecture is:

Lesson 25 : Profitability of pig farming and importance of record keeping. We hope you enjoy the lecture!


Topic 1: Reproduction and Breeding

Week 1 Reproduction Anatomy:

  • Male & Female Reproductive System

Week 2 Reproduction Physiology & AI Basics:

  • The effect of hormones on reproduction

  • AI Basics

Week 3 Breeds & Breeding:

  • Commonly used breeds in commercial production

  • Cross breeding and hybrid vigor

Week 4 Selection & Genetics:

  • Selection and culling of breeding stock

  • Physical evaluation

  • Genotype vs Phenotype

  • Heritability of most important production traits


Topic 2: Health and Welfare

Week 5 Welfare:

  • The 5 duties of care in Animal Welfare

  • Optimum temperatures

  • Temperature management strategies

  • Minimum space requirements for different sized pigs

Week 6 Welfare:

  • Housing design and layout

  • Alternative (cheaper and stronger) building methods

Week 7 Health & Diseases:

  • Internal & external parasites

  • Signs & symptoms / treatments / prevention Fungal diseases

Week 8 Health & Diseases:

  • Bacterial diseases

Week 9 Health & Diseases:

  • Viral diseases

Week 10 Health & Diseases:

  • Zoonotic diseases

  • Metabolic disorders

  • Poisoning and overdoses Routine vaccination program

Week 11 Handling & Stockmanship:

  • Routine husbandry procedures

Week 12 Handling & Stockmanship:

  • Low stress handling & movement of pigs Balance points, loading & transporting pigs

Week 13 Handling & Stockmanship:

  • EFFLUENT – Asset or Liability? Uses and facilities / equipment needed


Topic 3: Feeds, Feeding & Nutrition

Week 14 Nutrition & Monogastric Digestive System:

  • The monogastric Digestive System

  • What nutrients does the body need?

  • What does each nutrient do in the body?

  • Where and how each nutrient is digested

Week 15 Feeds available to pig farmers:

  • Conventional feed ingredients and their nutritive values

  • Some alternative feed ingredients and their nutritive values

Week 16 Principles of ration balancing

  • Nutritional requirements of different size/age and classes of pigs

Week 17 Principles of ration balancing

  • Basic Ration balancing

Week 18 Feeding Systems:

  • Ad Lib vs restrictive

  • Based-on-production feeding

  • “Snacking”

Week 19 Feeding Systems:

  • How to reduce your feed bill and maximize profit


Topic 4: Management

Week 20 Management of the breeding herd

Gilts:

  • Onset of puberty – Age vs Weight

  • Heat spotting and fitting them into your existing production cycle

  • Postponement of mating – advantages when mating gilts

Week 21 Management of the breeding herd

Sows:

  • Optimizing the throughput through your expensive facility

Week 22 Management of the breeding herd Boars:

  • Selection

  • Regular use and emergency use

  • Contribution to genetic improvement on your farm

Suckers:

  • Giving suckling piglets the best start in life

Week 23 Weaners & grower pigs:

Finishing Pigs:

  • How old are your pigs at a specific slaughter age?

  • How do you compare with industry standards?

  • How does this affect profitability?

Week 24 Record keeping

  • Record keeping systems and interpreting collected data.

  • Course review and evaluation