Pdfanddoc 267479 PDF
Pdfanddoc 267479 PDF
Pdfanddoc 267479 PDF
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But at present commercial pig farming has greatly changed
social scenario of this business in India. Now everyone is
conscious about the economic importance of pig farming.
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Almost all of the pig can be used as food. Preparations of pig parts into
specialties include: sausage, bacon, gammon, ham, skin into pork scratchings,
feet into trotters, head into a meat jelly called head cheese (brawn), and
consumption of the liver, chitterlings and blood.
The following factors can influence the type of pig farms in any given region:
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Commercial pig farming in India for meat production is one of the
best and profitable business ideas for the Indian people. There are
several highly meat producing pig breeds available around the globe.
Some of those are very suitable for commercial meat production
according to the weather and climate of India. Pig farming will
provide employment opportunities to seasonally employed rural
farmers and Supplementary income to improve their living
standards. The pig farming constitutes the livelihood of rural poor
belonging to the lowest socio-economic strata and they have no
means to undertake scientific pig farming with improved foundation
stock, proper housing, feeding and management.
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Reasons Why You Should Invest in Pig Farming
Pigs have low mortality rate compared to other animals. They are
more rugged and easier to raise. They can also survive days without
food or water.
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Also, you wouldn’t have to worry about people stealing your pigs
because most people would not touch live pigs with a 6-feet pole.
Pigs also generate more profit and if you ever get tired of pig
farming, you could easily dive into real estate, using your pig farm
as your first construction site.
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According to recent studies of changing scenario of Animal
Husbandry and Meat Industry in India, Pig farming with a profit
of 60% topped all other types of subsidiary occupations like
dairying (10%), poultry (30%) and sheep rearing which is at 22%.
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higher proficiency with shorter generation interval, i.e., first breeding
as early as 8-9 months of age, farrowing twice in a year and 6-12 piglets
in each farrowing. Initial requirements of small investment, quick
returns and utilization of bristles and manure further increase the
importance of this animal.
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This handbook is designed for use by everyone engaged in the pork
production. The book explains about how to raise and care for pigs, by
choosing the right breed, how to house, feed and breed them, butchering
process, manufacturing process of various pork products and sample
plant layouts & process flow sheets with machinery details. Major
contents of the book are behavior of pigs, feeding management, pig
breeding, housing management, diseases, pork processing, sausages,
bacon, cooked ham, chilling and freezing of meat, meat packaging.
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Table of Contents
1. Introduction
Advantages of Pig Farming in India
Physical Characteristics of Pigs
SWOT Analysis of Piggery Sector
Pig Breeds
(1) Large White Yorkshire
(2) Jangali Bandel/Wild Boar
(3) Pygmi Bandel
(4) Landrace
(5) Middle White Yorkshire
(6) Hurra
(7) Chwanche
(8) Banmpudke
(9) Hampshire
(10)Duroc
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2. Behaviour of Pigs
Social Behaviour
Rooting Behaviour
Maternal Behaviour
Huddling Behaviour
Leadership
Sexual Behaviour
3. Feeding Management
Nutrition
Types of Nutrition
Feeding of Boars
Feeding of Female
Feeding of Farrowing Sow and Litter
Feeding for Piglets
Feeding of Growing and Finishing Pigs
Orphan Pigs
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Weaners
Baconers
Gilts
4. Pig Breeding
Managing the Sows
Selection of Breeding Gilt
Recognising the Heat
Selecting the Boar
Managing the Boar
Feeding and Housing the Boar
Timing the Service
The Birth and Care of the New-Born Piglets
Preparation Measures
Birth
Care of the New Born Piglets
Problems Related to the Birth
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Slow Delivery
Accidental Killing of the Piglets by the Sow
The Sow Becomes ill After Farrowing
5. Housing Management
Selection of Housing Location
Fencing
Construction Plan for a Good Pig House/Shed
Housing and Equipment
• The Boar and Boar Pen
• The Sow and Sow Pen
• The Dry Sow and Dry Sow Housing
• Farrowing Pens
• Weaners and Weaner Housing
• Grower and Finishing Pens
Different Models/Types of Pig House/Sheds
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6. Diseases
Internal Parasites
(1) Roundworm
• Symptoms
• Prevention
(2) Tapeworm
• Symptoms
• Prevention
External Parasites
(1) Mange
• Symptoms
• Prevention
• Treatment
(2) Lice
• Symptoms
• Prevention
• Treatment
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(3) Myiasis
• Symptoms
• Prevention and Treatment
(4) Anaphrodisias
• Symptoms
• Prevention
• Treatment
(5) Leptospirosis
• Symptoms
• Prevention and Treatment
(6) Brucellosis
• Symptoms
• Prevention and Treatment
(7) Uterine Prolapsed
• Symptoms
• Prevention and Treatment
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(8) Mastitis
• Symptoms
• Prevention
• Treatment
(9) Endometritis (Bacteria)
• Symptoms
• Prevention and Treatment
Diseases and Disorders of Digestive Tract
(1) Birth Diarrhoea
• Symptoms
• Prevention
• Treatment
(2) Red Diarrhoea or Clostridial Enteritis
• Symptoms
• Prevention and Treatment
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(3) Fat Diarrhea
• Symptoms
• Prevention and Treatment
(4) Post Diarrhea
• Symptoms
• Prevention and Treatment
(5) Salmonellosis
• Symptoms
• Prevention and Treatment
(6) Swine Dysentery
• Symptoms
• Prevention
• Treatment
(7) Post Weaning Syndrome (Oedema Disease)
• Symptoms
• Prevention and Treatment
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Diseases of the Respiratory Tract
(1) Influenza
• Symptoms
• Prevention and Treatment
(2) Pleural Pneumonia
• Symptoms
• Prevention and Treatment
(3) Atrophic Rhinitis (Inflammation of the Nose)
• Symptoms
• Prevention and Treatment
(4) Pasteurellosis
• Symptoms
• Prevention and Treatment
(5) Porcine Respiratory and Reproductive Syndrome (PRRS)
• Symptoms
• Prevention and Treatment
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Disease Causing Problems in Walking
(1) Arthritis
• Symptoms
• Prevention and Treatment
(2) Streptococcal Infections
• Symptoms
• Prevention and Treatment
Nutritional Disorders
(1) Anaemia
• Symptoms
• Control and Treatment
Other Diseases
(1) Foot and Mouth Disease (FMD)
• Symptoms
• Prevention and Treatment
(2) Hog Cholera
• Symptoms
• Control
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(3) African Swine Fever
• Symptoms
• Control
(4) Swine Influenza
• Symptoms
• Control
(5) Transmissible Gastroenteritis (TGE)
• Control
(6) Enteric Colibacillosis
• Symptoms
• Control
(7) Salmonellosis
• Symptoms
• Control
(8) Erysipelas
• Symptoms
• Control
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(9) Anthrax
• Symptoms
• Prevention and Treatment
Vaccination Schedule for Pigs
7. Pork Processing
Stunning
Stunning Methods
• Percussion Stunning
• Electrical Stunning
• Carbon Dioxide Gas Stunning
Bleeding
• Bleeding on a Rail
• Horizontal Bleeding
• Bleeding Without Stunning
Hair or Skin Removal
Skinning Method
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Evisceration
Splitting and Head Removal
Chilling the Carcass
Carcass Cutting Equipment
Basic Equipment Needed for the Slaughtering Operation
Useful Additional Equipment
8. Sausages
Sausage Types
(1) Fresh Sausage
(2) Cooked Sausage
(3) Dry & Semi-Dry Sausages
(4) Luncheon Meats and Jellied Products
Sausage Ingredients
Sausage Recipes and Procedures
Fresh Pork Sausage
Italian Style Pork Sausage
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Bratwurst
Nurnberger Bratwurst
Polish Sausage
Smoked Kielbasa
Coarse Ground Bologna
Frankfurters
Cooked Salami
Summer Sausage
Dry Beef Salami
Honey Loaf
Spiced Luncheon Loaf
Family Loaf
Main Types of Products Worldwide
(1) Frankfurters (Wieners)
(2) Grill Sausages
(3) Bratwurst
(4) Bologna
(5) Mortadella
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(6) Mettwurst
(7) Breakfast Sausage
(8) Blood Sausage
(9) Weisswurst
(10)Liver Sausage
Processing Stages
(1) Ingredients and Additives
(2) Formulation
(3) Comminution
(4) Smoking/Cooking
Quality Aspects of the Finished Product
Safety Aspects
9. Bacon
Introduction
Processing Stages
• Traditional Wiltshire Curing
• Injection of Pork Sides
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• Immersion in a “Live Brine”
• Maturation
• Modern Wiltshire Cured Bacon
• Modern Bacon Production
• Pig Production and Slaughter
• Slaughter and Chilling
• Immersion Curing (Tank Curing)
• Bag Curing
• Dry Curing
• Smoking
• Tempering and High-Speed Slicing
• Packaging
• Storage Instructions
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Processing Technology
• Reception
• Brine Injection
• Massaging and/or Tumbling
• Cooking
• Cooling
• Final Product
Quality Aspects of the Finished Product
• Color
• Texture
• Flavor
Safety Aspects
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Microbiological Effects
Mould Growth
Fat Rancidity
Physical Effects
Ice Formation – Mechanical and Chemical Effects
Effects on Meat Properties
• Colour
• Drip Losses
• Cooking Losses
• Fatty Tissue
Storage Life
Management of the Cold Chain
Types of Freezers
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Requirements for Packaging Materials
(1) Single-Layer Films
(2) Multi-Layer Films
Types of Packaging
(1) Controlled Atmosphere Packaging (CAP)
(2) Vacuum-Packaging
(3) Masterpack
(4) Modified-Atmosphere Packaging
Packaging Guidelines for Meat and Meat Products
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Niir Project Consultancy Services (NPCS)
can provide Process Technology Book on
Pig Farming and Pork Processing
(Feeding Management, Breeding, Housing Management,
Sausages, Bacon, Cooked Ham with Packaging)
See more
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Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: [email protected] , [email protected]
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An ISO 9001:2008 Company
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Who are we?
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We at NPCS want to grow with you by providing solutions
scale to suit your new operations and help you reduce risk and
give a high return on application investments. We have
successfully achieved top-notch quality standards with a high
level of customer appreciation resulting in long lasting relation
and large amount of referral work through technological
breakthrough and innovative concepts. A large number of our
Indian, Overseas and NRI Clients have appreciated our
expertise for excellence which speaks volumes about our
commitment and dedication to every client's success.
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We bring deep, functional expertise, but are known for
our holistic perspective: we capture value across
boundaries and between the silos of any organization.
We have proven a multiplier effect from optimizing the
sum of the parts, not just the individual pieces. We
actively encourage a culture of innovation, which
facilitates the development of new technologies and
ensures a high quality product.
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What do we offer?
o Project Identification
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Contact us
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: [email protected] , [email protected]
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Fax: +91-11-23841561
Website : www.entrepreneurindia.co , www.niir.org
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