we are from group one and we will present about swine production so this is our team members for swine introduction this is the history of swine while or domestic swine are mammal of the sundi family they are stbbodied short leg omnivorous mammal with thick skin usually sparsely coated with short brizzle they hoof have two functional and two non-functional digit the domestication is about 6,000 to 8,000 before century the importance of swine production swain can be a source of food beside that swine production can create jobs and support farmers swine also can produce insulin the waste from swine can be used as fertilizer next we will talk about swine housing system swine housing is designed to protect swine and give them the most ideal environment for growth and production in modern system temperature ventilation feed delivery water delivery and sanitation are controlled often times automatically this ensment to keep swine comfortable and stressfree also provide the optimum environment for their immune system so this is the main diet and nutrient for swine swine get energy sources from corns most common wheat barley sou rice brand protein sources soybean meal fish meal meat and bone meal dry tasty raw grains fiber sauces alalfa meal with brown rice house the last is fat and oils vegetable oil which is from soybean oil canola oil animal fats t swine also gets vitamin and mineral from calcium and phosphorus for bone development salt sodium and chloride balance zinc copper iron for grow and immune system immune function and vitamin A D E K B complex additive for optional based on it probiotics and prebiotics for gut health enzymes to improve digestions grow promoters sometimes use in commercial production so this is more detailed information for swine feed intake the challenges in managing swine waste is swine produces a lot of manure which can harm the environment if not managed properly it also produces audio and runoff that can affect nearby communities and water resources there are multiple solution to these problems uh you can use seleated floors or scrape system to collect waste efficiently or store manure in lagoons tanks or pits to prevent pollution in breeding and reproduction management the selection of breeding stocks are as important for male pigs you have to choose good genetic traits strong build and high libido so that it can mate with female pigs for female pigs they need to produce high milk count and good mothering ability so that the pig piglets will not die early on now explain the estro cycle and mating the estro cycles usually last for 18 to 24 days uh signs of estrus that that is heat is swollen red ul vulva restlessness and increased activity standing reflexes as as in standing still when pressure is applied on the back mucus discharge from the vulva and for mating time the best time for insemination is 12 to 24 hours after the first sign of estrus so usually souls are bred twice per estro cycle for increased conception rates For breathing methods there are two main breathing techniques there are natural mating bors are allowed to mate directly with the cells for artificial incimination AI there they are collected semen from high quality bores is used to inciminate cells ai helps improve genetic control disease prevention and breeding efficiency so now we go to ferrowing that is giving birth and piglet care so signs of pharrowing is restlessness and nesting behavior for the sos and increased breathing rate and contraction the birthing process usually lasts for 2 to 6 hours with intervals between piglets assistance may be required in the difficulty birth process for piglet piglet care maintain a warm environment for the piglets around 30 to 32 Celsius uh and perform necessary procedures such as iron injection tail docking and tooth clipping so now we look at grower stage there is early grower stage from the diet transition pickless to high quality starter feed that is easily digestible and rich in protein like 18 to 20% crude protein and energy for the water to ensure constant access to clean fresh water to prevent dehydration for the hair is monitor for sign of post winning stress the hair or respiratory diseases vinate and the worm as needed for the space uh need to provide at least 0.3 until 0.5 m per pitlet to a overcrowding for the environment is to keep the area clean dry and well ventilated to reduce disease risk and then for the temperature we look at week one is need uh 28 until 30 Celsius after that is week two until week four gradually reduce temperature by 2 Celsius per week to 24 until 26 Celsius so now I talk about the the late grower stage so the first is diet provide a grower's feet with 16 to 18% grow protein and balanced energy levels to support rapid growth after that water to ensure continuous access to clean water as water intake is critical for growth and fit digestion after that is helped monitor for signs of illness lameness or stress maintain a vaccination vaccination and the warming schedule after there is space provide at least 0.5 to 0.7 m per pig to reduce competition and stress after there is environment to maintain good vitalation to remove excess moisture and ammonia keep the area clean and dry the last is temperature 10 to 12 weeks out that uh should 20 to 24 Celsius for finisher stage there are two stages which are early finisher starch and let finisher stage for swans that in early finisher stage we need to provide a high energy high protein finisher feed around 14 to 16% crude protein to support rapid growth and we need to ensure feed is palatable and easily digestible also we need to provide continuous access to clean fresh water swines in this stage consume large amounts of water which is critical for digestion and growth just that we need to monitor swines to look for signs of illness lambness or stress and we need to maintain a vaccination and dewarming schedule as recommended by a veterinarian now in addition we need to provide space at least 0.7 to 1 m square per swine to over to avoid overcrowding and reduce stress and the suitable temperature for swine in this stage is around 18 to 22 Celsius for swines that in late finisher stage we need to exhaust fit to optimize fit efficiency and prevent excessive fat deposition and we need to use a finisher feed with slightly lower protein levels around 13 to 15% crude protein and balanced energy we al we also need to ensure swine continuous access to clean water as water intake remains critical for growth and fit digestion just that we need to regularly check pigs for signs of illness injury or stress and address any health issues promptly to avoid delays in reaching market weight besides we need to provide 12 m square space so swine can live comfortably lastly the suitable temperature for swine in this stage is around 16 to 20 C