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God help us oo

@ MirthOsas, jeph19, JaphOBMG, BillyPro and others that did not write, thanks for showing interest. Here we go:

INTRODUCTION
Pig farming is the raising and breeding of domestic pigs as livestock, and is a branch of animal husbandry. Pigs are farmed principally for food (e.g. pork, bacon, gammon) and skins.

The following factors can influence the type of pig farms in any given region:

-- Available food supply suitable for pigs
-- The ability to deal with manure or other outputs from the pig operation
-- Local beliefs or traditions, including religion
-- The breed or type of pig available to the farm
-- Local diseases or conditions that affect pig growth or fecundity
-- Local requirements, including government zoning and/or land use laws
-- Local and global market conditions and demand

The following terminologies shall be used as we go on in the training:

Pig, hog, or swine, the species as a whole, or any member of it. The singular of "swine" is the same as the plural.
Shoat, piglet, or (where the species is called "hog" pig, unweaned young pig, or any immature pig
Sucker, a pig between birth and weaning
Weaner, a young pig recently separated from the sow
Runt, an unusually small and weak piglet, often one in a litter
Boar or hog, male pig of breeding age
Barrow, male pig castrated before puberty
Stag, male pig castrated later in life (an older boar after castration)
Gilt, young female not yet mated, or not yet farrowed, or after only one litter (depending on local usage).
Suckling pig, a piglet slaughtered for its tender meat
Feeder pig, a weaned gilt or barrow weighing between 18 kg (40 lb) and 37 kg (82 lb) at 6 to 8 weeks of age that is sold to be finished for slaughter
Porker, market pig between 30 kg (66 lb) and about 54 kg (119 lb) dressed weight
Baconer, a market pig between 65 kg (143 lb) and 80 kg (180 lb) dressed weight. The maximum weight can vary between processors.
Grower, a pig between weaning and sale or transfer to the breeding herd, sold for slaughter or killed for rations.[clarification needed]
Finisher, a grower pig over 70 kg (150 lb) liveweight
Butcher hog, a pig of approximately 100 kg (220 lb), ready for the market. In some markets (Italy) the final weight of butcher pig is in the 180 kg (400 lb) range. They tend to have hind legs suitable to produce cured ham
Backfatter, cull breeding pig sold for meat; usually refers specifically to a cull sow, but is sometimes used in reference to boars
Sow, breeding female, or female after first or second litter
Herd, a group of pigs, or all the pigs on a farm or in a region
Sounder, a small group of pigs (or wild boar) foraging in woodland
Trotters, the hooves of pigs (they have four hoofed toes on each foot, walking mainly on the larger central two)
In pig, pregnant
Farrowing, giving birth
Hogging, a sow when on heat (during estrus)
Sty, a small pig-house, usually with an outdoor run or a pig confinement
Pig-shed, a larger pig-house
Ark, a low semi circular field-shelter for pigs
Curtain-barn, a long, open building with curtains on the long sides of the barn. This increases ventilation on hot, humid summer days

Enough of these grammar, we shall continue from here on Sunday.

Thanks for being part of the class

Luke 10:19

'Aiye le'

Goodly kind gesture from the G.O.A.T

There's fire on the mountain.
Run, run!!!

Happy anniversary!!!

Simply the truth but very bitter

Will the ladies follow them to go and rape them? I don't understand.
If they sell at the gate, where would the rape take place? at the gate?
just asking

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Is aunty Kemi right or wrong?

Good gesture

No victor, no vanquish

May the Lord God help us as we take all these precautions.

No more High Blood Pressure!!!

Who is next?

RIP to the deceased
CONDOLENCE to the bereaved

Hiring and Firing!

Who is next?

Baba God answer my call positively this year.

Your decision, your life

or else

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Get well soon

#10 million!!! too outrageous for an individual

Even in Freetown, there's no free meal.

Let him jump pass the trap

Audio expulsion!
We are watching and waiting

Arsenal supporters are die-hard fans, if not nobody suppose to show up for their games again.

Hello Nairalanders,

In the next few weeks I'm going to be given free training on how to do pig farm and say bye-bye to poverty in your life. The following are the topics that we will be learning:
(a) Introduction
(b) Breeds: Local Breed and Exotic Breeds
(c) BREEDING: Crosses between native and exotic for Improvement of local breeds - (i) Pure-breeding (ii) Out breeding (iii) In breeding
(d) Methods of cross breedy: Cross breeding (i) Effect of Cross Breeding (ii) Effect of Negative Selection
(e) Selection of Breeding Gilt
(f) Selection of Breeding Boar
(h) Heat detection - Common signs of heat
(i) How to induce heat
(j) Assistance
(k) Reasons for not conceiving
(l) Care and Management of breeding Boar
(m) Care and Management of breeding Boar
(n) Care and Management of breeding Sow
(o) Minimum Breeding Ages for Boars and Gilts
(p) Care and Management of New Born Piglets
(q) Feeding piglets whose mother does not produce enough milk
(r) Castration
(s) Pig’s Digestive Systems
(t) Formulation feed
(u) Housing Management
(v) Disease and Parasite
(w) Reproductive Disorders and Diseases
(x) Diseases and Disorders of Digestive Tract
(y) Other Diseases
(z) Vaccination Schedule for Pigs

These are otherwise known as A-Z OF PIGGERY WEALTH

Sit as lecture unfolds

Thanks