INGO FARM CARE

24/09/2024

Big shout out to our new follower kiprotich Denis

22/07/2024

15/03/2024

Did you know a pig on heat will stand still when pressure is applied on its back

15/03/2024

Freshian cow
Origin -Frisia Dutch province of Holland
Scientific name - Bos Ta**us Ta**us
It's large in size with black and white spotted markings sharply defined rather than blended.
High milk production with low butter fat content
It's widely spread

26/02/2024

https://m.facebook.com/story.php?story_fbid=122153943818028399&id=61550851989946&mibextid=Nif5oz

Kenya has a diverse and substantial livestock population and farming plays a crucial role in the country's economy, contributing significantly to the agricultural sector and providing livelihoods for a large percentage of the population. It is a leading country in East Africa when it comes to dairy farming, which contributes to both domestic consumption and exports. Poultry farming has witnessed significant growth, with an increasing number of small-scale and commercial poultry farms.

With the A.L.P.H.A. Plus initiative and their partners, we are excited to embark on a collaborative journey. Deepest appreciation to our local A.L.P.H.A. Plus team and many partners who shared our vision, values, and commitment in the last meeting to create meaningful change and positive impact on farmers' livelihoods.

18/02/2024

https://fb.watch/qhRelx1Y8D/?mibextid=Nif5oz

13/02/2024

FACTORS AFFECTING CARCASS YIELD IN COMMERCIAL PORK PRODUCTION

1. GENETICS/SEX/WEIGHT
The genotype, s*x and weight of the pigs can all affect the carcass yield. It should be borne in mind that the commercial boar makes 50% improvement in the growth performance of slaughter generating pigs (offsprings). They are designed to improve both growth rate and carcass value which is affected by carcass weight, Carcass lean composition and carcass yield. Large white and landrace are not good for production of market pigs so avoid using maternal semen( M3 and M6) in production of pigs raised for slaughter.
Ensure that you use the right genetics for the right purpose! P81, P26 and P90 are good for production of porkers/ market pigs. Contact us on 0750018929/0774025646/0779915369 for more information regarding pig genetics.

With regard to s*x, barrows averagely have higher carcass yield than gilts.
With respect to live weight, porkers with lower live weight produce lower killing out percentage (KO%)/carcass yield.
Research shows that on average, carcass yield increased by 0.04% for 1 kg increase in live weight.

2. GUT FILL/FEED WITHDRAWAL ON CARCASS YIELD
The viscera are by far the largest component of live weight which isn't included in carcass weight measurements.They contribute approximately 15% to the live weight. The digestive tract makes up a large portion of the viscera. The weight of the digestive tract can be influenced by the amount of feed and water in the tract( gut fill).
Research shows that 1 kg increase in gut fill decreases carcass yield by 0.60% in head off carcasses. Therefore, managing gut fill is important in increasing carcass yield.

Feed withdrawal prior to slaughter is sometimes used to mitigate gut fill. Carcass yield is increased as the number of hours off feed increases.18 hours off feed increases the carcass yield by almost 2%. However, excessive feed withdrawal decreases carcass yields due to potential loss of muscle mass in the carcass. Ideally, total feed withdrawal time ( on -farm, transport and plant) should be 12-20 hours, with no more than 24 hours of total feed withdrawal time.

3. NUTRITION
Many aspects of nutrition can affect the carcass yield. One of the most common is feeding pigs on diets higher in fiber which reduces the carcass yield. Carcass yield consistently decreases as the level of high fiber ingredients such as rice bran, maize bran etc increases in the diet. Much of this effect is attributed to slower gut passage rates associated with feeding higher fiber diets, resulting in a higher amount of gut fill when the pigs are harvested.

NOTE: Don't fatten a pig on the market day!

4. ACCURACY OF WEIGHTS
Accuracy of both carcass and live weight can make a big difference in carcass yield. If a scale is not maintained, the weights may be off and cause a lower or higher than expected yield.
More importantly, live weights for yield calculations are normally taken by a weigh bridge/ weighing scales. Don't use weight girth tapes to take the live weight for carcass yield evaluation. An accurate and consistent assessment of pig live weight is critical in measuring and understanding the commercial implications of the carcass yield. Contact Nickson on 0779915369 for digital weighing scales for weighing live pig.

5. LOCATION WHERE WEIGHT ARE TAKEN
The location where pig live wights are measured can impact the carcass yield. When the live weight is taken on the premise of the plant, the yield is normally higher than when live weight is taken before transportation. This is because pigs will lose weight during transportation ( "transport shrink"). The amount lost can vary but is normally in the 1% to 2% range.

6. DRESSING PROCEDURES
Dressing procedures can significantly influence Carcass yield. Some countries leave the head on the carcass that's head on carcasses. In other countries like Uganda, the head is removed from the carcass before the Carcass weight is measured that's head off carcasses. Other components of live weight not included in the carcass weight include; viscera, reproductive tract, blood, hair, nails and trotters.

Good quality Genetics is as important as good Nutrition, management and market.
# Brinas Development Service Limited

28/01/2024

A you a pig , poultry, dairy ,goat or sheep farmer?

28/01/2024

Good morning

19/12/2023

What is bumblefoot?

14/12/2023

Today visited one of my clients at his pig farm for deworming and castration

04/11/2023

https://www.facebook.com/2196307920386518/posts/6995343017149627/?app=fbl

Refresh your knowledge

05/08/2023

Young men from shinyalu making some cash from fattening of bulls

16/02/2023

https://www.facebook.com/100064814886043/posts/567593402077818/?app=fbl