This is our first farrowing for 2017, also Auntie Brownie’s first parity. She is probably considered a late bloomer (at 2 years of age). The boar is a year younger, Brownie Boar (born and raised here as well). We decided on selective in-breeding, pigs are aunt/nephew relations. I was quite nervous about this but genetics of both pigs are very good so it was worth the try.
Auntie Brownie gave birth to 11 piglets. A 12th piglet – the last – was born dead. We decided on a no-intervention policy during farrowing. She started nest building at around midnight then farrowed at 8AM until 9AM. I watched her farrow from a distance.
On the fourth day after farrowing, we had to go to the city for our weekly shopping and left the sow and piglets to a caretaker – with bad results. When we returned in the afternoon, the sow was stressed and kept crushing her piglets. The next day, one piglet died of crushing. Another piglet was found dead after 2 days apparently from crushing as well. The caretaker had stressed the sow by going into the pen and making a lot of noise and fuss. Because of this experience, we decided not to leave the sow and piglets to other people even for just a second – at least until the piglets are strong enough not to be crushed – about 4 weeks old.
The piglets escaped into the garden before they were 7 days old. This allowed the mother to relax. We will incorporate such an escape hatch for piglets when we re-design and re-build the pigpens. By foraging in the garden, the piglets get exercise and try exploring and eating a range of vegetation. This helps make them stronger and wean them naturally.
As usual, we did not mutilate the piglets – we did not cut their tail or their teeth. However, buyers demand that the male piglets be castrated. We will keep one uncastrated male piglet for ourselves. We have proven that there is no boar taint in intact male pigs not beyond 6 months of age.
We had two farrowings in December 2016. Sow Number 1 (second parity) and gilt Number 3 (first parity). Number 3 gave birth to 4 piglets on the evening of December 25. Number 1 gave birth to 11 piglets on the evening of December 30.
Both Number 3 and Number 1 were serviced through artificial insemination by Ogie from Corella. It costs PhP1,500 per AI. Number 3 was inseminated with a Large White boar while Number 1 was inseminated with a mixed Pietrain boar.
Number 3 had only 4 piglets so they were exceptionally large, she had a bit of a hard time delivering them (roughly 30 minutes between each piglet). She successfully reared all of her 4 piglets without supervision, no crushing incidents. The piglets – 3 males and 1 female – were sold at weaning age of 6 weeks for PhP2,500 each. The males were castrated by Bebe at PhP50 each.We prefer not to castrate the piglets but buyers insist on buying only castrated male piglets. Because of this, we have opted to keep 1 or 2 males from a litter to keep for ourselves, un-castrated.
Number 1 crushed 4 of her 11 piglets. She also had enormous troubles farrowing, perhaps a kind of sow hysteria. We kept the piglets away from her throughout farrowing until she was able to relax and lie down to allow the piglets to suckle. The piglets were sold at weaning age of 6 weeks for PhP2,500 each (actually, buyers keep asking for discounts so we sold the piglets for PhP2,400 each and the runt sold for PhP2,000).
Overall, we consider the 2 farrowings a success, with a total of 11 piglets raised with no problems. Their tails and teeth were not cut, they were not injected with any vitamins, supplements or antibiotics. For iron supplement, which can be critical in some cases, I use instant iron drops instead of injections. We decide on much less intervention during farrowing next time.
I couldn’t sleep, it was nearly 2am, I got up to visit the loo and lo and behold, the reason why there isn’t a single rat running up on the roof!
Update: A week later, one of our neighbours captured a python and placed it inside a plastic screen cage. They wanted to sell it to a zoo in Loay. As far as I know, this is illegal. The zoo refused to buy it and instead instructed them to return it to the wild. However, the people who captured it were too scared to set it free, so they left the python in the cage on an empty lot near our home. I found this very upsetting – they left that snake to die. I emailed the DENR and asked them to come immediately to get the python and release it into its appropriate habitat. The next day, they arrived!
So here are Bootleg’s piglets, Pinky and Brownie. They were born June 18, 2016. They are getting quite big now. They escaped from their pen this afternoon and spent some time rooting in the garden. These piglets remind me a lot of Bootleg. Since these are going to be breeding boars, it is important that I let them get used to me. They may not be as friendly as Bootleg, since I raised Bootleg by hand since birth, but I am hoping that these piglets will have Bootleg’s gentle temperament. At the moment, Pinky is more affectionate than Brownie. Brownie tends to be more nervous and gets startled easily, but he is getting better. 🙂
So, Bootleg finally did it, he finally decided to say good-bye. His tumour had a small eruption two days ago, then he fell ill yesterday and died this morning. It all happened very quickly. I feel sad but also in a way happy that he spent 16 months with us, making such a difference in our lives. The gilt Brownie was with him, which I think is very important, so he never felt alone.
Bootleg is buried next to his mother, Miss Piggy, who died July 19, 2015. Bootleg has two piglets here, Brownie and Pinky, so in away, Bootleg is still with us. 🙂
PS. The background music in the video is from our neighbour’s loud sound sytem, playing “Words” by the Bee Gees
“This world has lost its glory let’s start a brand new story now, my love Right now, there’ll be no other time and I can show you how, my love…”
Number 1 farrowed June 18 and her piglets are weaned and ready to go. These are all Bootleg’s piglets too. We’re keeping Pinky and Brownie 3, both male piglets, and the rest can go. Folks here are starting to buy piglets for fattening for Baclayon town fiesta in December. If you’re interested in buying our piglets, please come and visit us. Piglets in our village sell for PhP2,500 each.
Here’s a video of the piglets with Number 1, taken when the piglets were about 6 days old. This is Number 1’s first litter and she has proven to be a wonderful caring mother!
Here’s a video of the piglets enjoying the garden. They are about 3-4 weeks old here, learning to root and forage for the first time.
Their father, Bootleg is half-duroc, and the mother, Number 1, is a mix of Landrace and Large White. There’s probably some Pietrain or Philippine Native Pig mixed in there too. Our attempts at cross-breeding and keeping pigs in natural environment has been quite successful. These pigs are strong and hardy, able to enjoy the outdoors. They are never mutilated (no castrating, ear notching, or tail docking, etc). They are also never injected with antibiotics or supplements. I’ll post more about our pig breeding experiences later.
The last clutch of duck eggs were laid in December and hatched in February. Over the next 3 months, we didn’t have any eggs. The two drakes stopped courting the duck hens — they all stopped mating. I would’ve thought that – like chickens – duck hens would continue laying eggs even without a drake, but this wasn’t the case. Just like the drought of now 4 months, the ducks expressed their own response to the dry spell.
Then earlier this month, it started to rain, not very much, but at least, the earth gets a bit to drink! And the drake began his dance, and now, we have eggs again!
With that, our alpha drake has become more aggressive with regard to enlarging his territory. Here, in the video above, he has engaged one of the roosters in a fight. The drake uses his weight to pin down the rooster and his wings to beat him, while the rooster uses his sharp beak in several attempts to inflict wounds on vulnerable areas of the drake’s body such as the eyes.
It looks like a nasty fight but neither animals really get hurt. Roosters fighting are bloodier and deadlier with their sharp beaks, claws and spurs.
Looking on are 10 young ducks (of 4 months age) that have been released a month ago from an experimental fattening program I started in early January. Note that some of the ducks have “angel wing syndrome”. This wing deformity seems to appear when young ducks are fed large amounts of protein, thus motivating a growth spur much faster than their bodies could take. This leads me to think that this breed of Muscovies should start fattening/finishing at 12 weeks of age minimum instead of 10 weeks.
Later, I’ll write more about this new fattening phase program I am implementing as I am getting very good results!
Earlier this year, my sister treated us to a fantastic meal at a Cantonese restaurant in Quezon City. We ordered the duck, of course! Now if I remember correctly, this was a duck served 3 ways (or was it 4)? Anyway, the duck found in Chinese restaurants are usually the pekin duck and not the muscovy or barbary duck.
Both pekin and muscovy are domestic duck breeds. The pekin breed is descended from the mallard (Anas platyrhynchos) and the muscovy duck breed is descended from the muscovy (Cairina moschata).
The meat of the pekin duck is probably what most people are familiar with since it is the staple in many Chinese restaurants. This duck meat is quite fatty and moist and imparts a taste and flavour that is typically associated with “duck” flavour. The meat of the muscovy duck, however, is quite different. It is not as fatty and it has a flavour much closer to that of sirloin steak or beef.
Anyway, here are a few photos of the meal at the Chinese restaurant. Typically, the duck is baked and the meat is carefully carved. The meat is used to prepare a number of dishes (such as chopped and mixed with vegetables and spices, and eaten by wrapping in lettuce; or wrapped in rice paper with onion leeks and hoisin sauce), and the bones used to make soup. The idea is to use the whole duck to serve a fantastic meal.
Here is a fantastic video I found on The Lexicon of Food (below), showing how duck can be prepared from beak to butt! – nothing wasted. This looks more like muscovy duck meat to me! I love it totally – definitely a must try!