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Old 11-28-2012, 08:40 PM   #1
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Default The Pig Thread

Keep your fingers crossed opportunity is knocking and we're trying to get Glouchester Old Spot pigs. A friend of ours got a commercial refrigerator/freezer for $180 on an auction. He's on his way to pick it up in east Texas. We talked about it and found a breeder within 20 miles of his destination. Now we're waiting for a return call and hopefully, a deal for weanlings. Think positive thoughts and send us good energy!!!

Our friend raises Large Blacks, a heritage breed quite similar to GOS's. They are a gently breed with up-turned snouts which makes them easy on the land. The meat is well marbled something that you just don't see these days and makes for tender pork. The two breeds combined is considered "Kobe" pork in Japan.

http://www.gosamerica.org/index.html
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Old 11-29-2012, 12:30 AM   #2
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It's a go!!! 2 little GOS gilts will be here in a few days. We're so excited!!
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Old 11-29-2012, 03:21 AM   #3
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As an ex- pig farmer I shall be keeping up with this thread.........Regards N.
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Old 11-29-2012, 09:54 AM   #4
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Glad to hear that Proteus! We may need to pick your brain now and again.
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Old 11-29-2012, 04:18 PM   #5
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I notice you use the term Gilt, do you also use Yilt or Yelt?
I take it you intend to breed from your Gilts? A.I. I presume?
Good Luck and dont forget the Erysepilas innoculations............Regards N
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Old 11-29-2012, 04:49 PM   #6
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Thanks Proteus. We'll definitely look into that. I don't know if the grower has already innoculated but we'll check. We do plan to breed if we can find a suitable GOS boar of the right lineage. The GOSA guidelines are very helpful concerning that. They refer to them as gilts so that's what we call them AI is a possibility but we may look at Large Blacks as a cross. They are a very similar heritage breed and we have friends that raise them. The cross has been shown to have good results and is the basis for the premium pork the Japanese have gone so crazy about.

Some information links:

http://www.gosamerica.org/

http://www.thepigsite.com/diseaseinfo/41/erysipelas

http://www.countrysidemag.com/issues...old_spots.html
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Old 11-29-2012, 05:40 PM   #7
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Old 11-30-2012, 06:18 PM   #8
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We feel like expectant parents! Our friend is nearly finished with his project and will be coming home soon. We've been talking back and forth with the breeder and he'll be registering the pigs in our name. Everything is in place and we're on pins and needles waiting for their arrival.
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Old 11-30-2012, 07:50 PM   #9
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Tis odd how many memories this has kicked off for me, the Essex,Wessex and British Saddleback all of which I learnt on, all renowned for proper tasting pigmeat, something we now sadly lack.............Regards N.
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Old 12-01-2012, 10:23 AM   #10
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They are on their way!! Our friend said he "BARELY" had room for them after his dismantling project (he won a commercial freezer/refrigerator in an on-line auction). He found a place though:
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File Type: jpg Glouchestershire Old Spot Gilts.jpg (63.9 KB, 98 views)
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Old 12-01-2012, 01:20 PM   #11
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They are here~well almost here. They are still at our friends ranch and after he (and they) have rested a bit we'll pick them up and bring them home.
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File Type: jpg GOS1.jpg (152.4 KB, 94 views)
File Type: jpg GOS2.jpg (112.6 KB, 94 views)
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Old 12-01-2012, 01:25 PM   #12
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The Gilt in the foreground looks like a fine example...............Regards N.
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Old 12-01-2012, 02:19 PM   #13
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My thoughts as well. The one in the back seems to have smaller haunches. We'll get a better look once they are here.
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Old 12-01-2012, 02:48 PM   #14
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Good looking hogs!

Personally, I'll be happy if I never see another hog on our land ever again. We raised them most of the time we lived in OK. Man, I don't like hogs. And, except for good bacon, I don't even care for pork.
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Old 12-01-2012, 02:49 PM   #15
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Having passed through L.K. In 76 and knowing your weather, will a primarily white pig get sunstroke?................Regards N.
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Old 12-03-2012, 07:17 PM   #16
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We've got lots of shade as we carve paddocks out of the forest so I think they'll probably be fine. There is also a nice pond in the central paddock. Just the same we'll keep an eye on them.

Today they let us scratch their backs and rub their tummies. They saw Max first thing this morning and let him know that they were happy to see him. You can tell they are happy pigs!
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Old 12-27-2012, 05:11 PM   #17
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Sausages without the pig .





More detail here ....
http://calderup.wordpress.com/2011/1...thout-the-pig/
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Old 12-28-2012, 11:46 PM   #18
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Um, I don't think so Ross....

The pigs are doing very well! Growing like crazy and sooo sweet.
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Old 01-13-2013, 08:37 PM   #19
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We're starting to look into different methods and views on raising pigs as well as fencing/pasturing/farrowing styles so we can solidify our paddock and pasture plans. As we find interesting methods that appeal to us we'll post them here.

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Old 01-13-2013, 11:59 PM   #20
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This is an excellent series:




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Old 01-16-2013, 07:41 PM   #21
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How to Breed Pigs

http://www.motherearthnews.com/susta...z80jazraw.aspx
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Old 03-07-2013, 07:24 PM   #22
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Over the last couple of days we've been focusing on getting a small paddock area enclosed. It still needs some tweeking but it's done enough that we're able to run stock in it. They are all enjoying the new digs, pigs most of all.

The back steps of the garden shop are enclosed in this area so we've got a place to sit and watch the plowing commence LOL. The poultry follow the pigs so its quite a show. Periodically, one of the pigs will come by for a back scratch or a belly rub. Today one of them came to visit and we noticed some insects crawling on her neck. Our first thought was "Ticks" but after a closer look they weren't ticks at all but some sort of lice. A little research and they are Hog Lice, the largest species of louse!! YUCK!! So everyone got a dusting with DE for starters and we'll be doing a bedding clean out and DE dusting in the next few days. Its all part of learning.

Otherwise, the pigs are healthy and happy and we're still enjoying them very much.
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Old 03-23-2013, 05:50 PM   #23
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These folks have an interesting marketing plan for their hogs and their site is worth looking at.

http://laughingstockfarm.webs.com/it....htm#638256331

How To Weigh A Pig With Measurements

Since few people own a scale suitable for weighing pigs, and the fancy weight measuring tapes you can buy usually only go up to 250 pounds (or get chewed up by the pig when you turn your back), mathematicians have come up with a formula to weigh a pig with measurements. The process is quite easy providing your pig is gentle enough to withstand some minimal handling.



As Dandelion here so elegantly demonstrates with her pretty pose, the weight is calculated using the Length of the pig (A-B) and the Hearth Girth of the pig (C-D). The length is from directly between the pig's ears to the base of her tail; the heart girth is around her chest right behind her front legs.



Here is the formula: Lets suppose this pig measures HG 35 and L 42.

Multiply the Hearth Girth X the Heart Girth.

Example 35 x 35 = 1225

Multiply that total with the Length.

Example: 1225 x 42 = 51450

Divide that answer with 400

Example 51450 / 400 = 128.63

So this pig would weigh 128 pounds with a margin of error +/- approximately 3 to 5%.

I like to use the cloth measuring tape used for sewing to measure my pigs, but lacking that you can use any piece of string that won't stretch, then compare that length of string to a metal tape measure or ruler, etc., to find the inches. Don't use a metal tape measure to measure your actual pig's body because the sound of the metal tape could spook the pig, the metal doesn't bend smooth enough to be accurate usually, and the sharp edges could cut you or the pig if the animal gets jumpy.



There is another formula for weighing pigs that is easier but I don't use it because it only goes to 232 pounds, and some of my older pigs get way bigger than that. When I compare the weight given by this "easy chart" compared to the weight given by the mathematical equation shown above, the two results are different. Since I want to be able to consistently weigh my pigs well over the typical market weight size, I use the method given above so my weight charts will remain consistent from a weaner to an adult.



However, if you just want to track the growth of your butcher hog from weaning up to market weight, this easy chart will work for you if you use it consistently - that is don't weight the pig with the mathematical chart this month and weigh it with the easy chart for the next couple months then switch to the mathematical chart again, your results will not be consistent or accurate. Which ever method you use, stick to it for the life of that pig.

Although this easier hog weight chart may give slightly different results that the method above, it will help you determine easily how much your pig is gaining on a weekly/monthly basis so you can chart the growth and feed accordingly, and plan when to make your appointment with the processing plant.



The "Easy Way to Weigh a Pig"

Heart Girth Inches = pounds of pig

Take 3 measurements and average

Inch = Lbs.

25 = 49

26 = 59

27 = 69

28 = 79

29 = 89

30 = 99

31 = 110

32 = 120

33 = 130

34 = 140

35 = 150

36 = 160

37 = 171

38 = 181

39 = 191

40 = 201

41 = 211

42 = 221

43 = 232



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How Much To Feed a Typical Pig

The recommendations of how much to feed a pig given here are general rules of thumbs only. The breed of pig, size of pig, the feed you use, the protein and fat amounts of that feed, other foods given, and various other factors can affect how much you feed your pig.

HOWEVER - as a general rule of thumb this is a starting point for figuring out what it will take to raise a pig.

1 pound of feed for every month of age up to 6 months old.

Example: a 4 month old pig should have 4 pounds of feed per day. A 2 month old pig would need 2 pounds a day. Etc.


Pigs 6 months old and older are generally maintained on 5 to 6 pounds of feed per day.
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Old 06-29-2013, 09:58 AM   #24
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How to tell if a pig is pregnant:

http://sugarmtnfarm.com/2011/08/28/pregnancy-indicator/
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Old 06-29-2013, 10:26 AM   #25
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Responses to the above question (same poster) but from another link:

Quote:
57 Responses to Pregnancy Indicator

Nan says:
Monday August 29, 2011 at 12:45

Facinating post. How soon do you see this?
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Walter Jeffries says:
Monday August 29, 2011 at 12:47

Two to three weeks. Two weeks is pushing it but on some gilts and especially larger sows I can detect it that early. Their cycle time is 21 days so that is another clue – did they heat again. If they don’t heat and clits up then pregnancy is close to a sure thing.
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David says:
Saturday October 27, 2012 at 09:04

I love the pregnancy indicator and have a confirmed YES… However, she is now 119 days today and we are growing impatient She doesn’t even show signs of ‘bagging up’. This is a Gilt and anticipated maybe her going a little late but we want piggies. Hope you can add some insight… – Thanks!
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Walter Jeffries says:
Saturday October 27, 2012 at 09:29

At 119 days I would expect her to be bagged up. My guess is one of several possibilities:

1) The breeding date you’re counting from might be wrong. Perhaps she cycled again and bred on the next cycle. If you’re sure it is correct then ignore this.

2) She is a late farrower. We have seen sows that carry as much as two weeks later than usual so that would be 128 days. Still, I would expect bagging by now. However, occasionally a gilt fools us and does not bag much and then poof, she’s popping out piglets. We had one last month that did that.

3) She’s wearing a falsie. That is to say her pregnancy indicator isn’t functioning or giving true results. This is rare in my experience but possible. Note that this is all based on our pigs and other pigs might have some difference. For example I have no idea how Pot Bellied pigs indicate.

Remember that it is a relative indicator – it is the change in angle over time that is key.

Good luck and may she pig soon!


---------- Post added at 09:26 AM ---------- Previous post was at 09:24 AM ----------

Both Petunia and Gabby came into heat last week dashing our hopes they were pregnant. Now we have to wait a couple of weeks to find out if it took this time. Another indicator is if they go into heat again in 21 days.
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