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1. Module 2: The use of crop residues in pig production BY ROBERT MWESIGWA Mwesigwa Robert TOT WORK SHOP HOTEL AFRICANA April 8TH-11TH 2014 Partner Logo Partner Logo

2. Summary Module sessions 1. sweet potato vines 2.cassava leaves and roots 3. Water use in pig production 4. Use of banana peels 5 Use of food left overs 6. Use of forages

3. Learning out comes On successful completion of this module, participants will be able to: Appreciate the value of the use of crop residues in pig production Relate seasonal feed availability to the need for feed conservation Apply feed production and proper utilization techniques Describe animal water requirements and low cost water harvesting technologies Conserve feeds using appropriate technologies

4. Session objectives Participants will gain common knowledge on; How crop residues are being used currently Limitations and potentialities of crop residues How to better use crop residues Delivery methods Participatory, illustrations and case studies

5. Session 1: use of sweet potato vines and tubers 1.1 Introduction • Sweet potato is important as food crop to farmers • It is grown for both cash and as food for consumption. • Residues are used in animal feeding

6. Feeding value of sweet potato Tubers: Rich in vitamin A, C and B complexes and low levels of protein Vines: Rich in proteins, Sugars and vitamins, high in fiber, low dry matter content (<20%) The use of sweet potato vines(SPV) in higher in mature female and male pigs interest is more in maintenance rather than gain Animals are more adapted to fiber diets

7. Limitations to using SP Low tubers trypsin inhibitors reduced by cooking ensiling and sun drying potato chips Poor in protein, fat and low dry matter (DM), to obtain necessary live gains need to balance for amino acids (aa) and energy in the diet Current farmer practice Cut fresh spv and tubers and feed the animals without limiting them

8. Session 2:Feeding cassava leaves and roots Introduction • Cassava has been used for feeding animals for along time • For good feeding wilt leaves or even dry and crush them to form a meal(ingredient) • 100kgs of fresh cassava leaves-25kgs of leaf meal

9. Production of cassava leaves This depends on variety used, climate and soil fertility Cassava leaves can be produced in three ways: Growing the roots : Small leaves produced Growing for roots &leaves: As cassava grows leaves can be harvested Growing the leaves only : Many leaves produced Cassava leaves feeding value Good source of protein; Young leaves 25-28% CP, old leaves 18-20%CP

10. Cassava leaves feeding value… Rich in vitamins and minerals High fiber content Roots and leaves have toxic componds )cyanide) -reduced by wilting, ensiling and milling

11. Session 3: Feed conservation Resourceful person:experienced extension officer Session objectives Explain the factors to consider before venturing into silage production Understand advantages and disadvantages of silage s Make good silage for improved pig production

12. Session 3: Feed conservation… Introduction process of preserving feeds in good conditions so that they can be used during periods of shortage Session will involve presentation with support of either a projector or flip charts Group formation Instructions on how to form groups: The groups will be gender balanced and will consist of 10-15 members

13. Session 3: Feed conservation… • Organizer will welcome the group • Organiser will tell the group to introduce themselves and state their expectations • Facilitator will write the their expectations on a clip board Participants in group discussion

14. Session 3: Feed conservation… Guiding questions in group discussion • Is there a need to conserve forages? Why? • How can we conserve forages to be used when there is not much to feed available for the animals? • Have you heard about making silages to conserve forages? If the answer is YES, how it is prepared?

15. Session 3: Feed conservation… Silage making/ensilage • Silage is a product of controlled fermentation of green fodder. • The process is similar to banana beer production • material is normally stored in pits or plastic bags, under anaerobic condition (with no oxygen) • Factor to consider before venturing into silage production program • Seasonal feed availability • Type of farm system • Whether there is sufficient good quality forage

16. Session 3: Feed conservation… Process of silage formation Forage harvesting Transportation to the place where silage will be prepared (i.e., silo /tank/ plastic bags) Chopping, this is done in order to assure effective compaction. Filling the silos and compaction Sealing (air tightness)

17. Session 3: Feed conservation… Principles of good silage The materials to be used must be of high nutritive value The forage must be clean (not contaminated with soil) The forage must be chopped in small pieces about 2cm in length to facilitate good compaction The air trapped in the forage must be expelled before closing the silo or sack The area exposed to air after opening the silo should be as small as possible, and the time of exposure to air should as short as possible

18. Session 3: Feed conservation… Advantages of silage It is used for off season feeding It helps to prevent losses of forage/crop residues in quantity and quality, and the silage is palatable, if well prepared. It reduces pressure on the pasture land It reduces the toxic substances to safe levels

19. Session 3: Feed conservation… • Step1. Sort the sweet potato vine Step2. Sundry them (pre-welting) Step 3: Allow the vines to cool, mix them with salt, maize bran Ratios: 93.5 % pre-wilted vines to 0.5 % salt and 6 % maze bran.

20. Session 3: Feed conservation… Step 4: Pack the mixture into plastic or nylon air-tight bags.

21. Session 3: Feed conservation… • Step 5: Check the bags on the first and second day for air build up. • Step 6: Store bags in a cool, dry place away from rodents or insects, to prevent bags from becoming punctured.

22. Session 3: Feed conservation… At what age do we feed silage to pigs? • Appropriate age is above 2.5months old • At a younger age the digestive tract of the piglet is not fully developed, and re not prepared to handle fibrous feeds • How to tell its good silage? • It has a good sweet smell • The colour is still greenish • How long can the silage be stored? • The length of storage depends on the anaerobic conditions

23. Session 3: Feed conservation… • 4-5 months if proper steps are followed Facilitator takes participants in silage making practically (3hrs) • in a bid for the participants to have hands on experience • Required tools and equipments • Sweet potato vines/cassava leaves • Maize bran (not needed if tubers are ensiled) • Salt • Panga • Sisal string • Plastic bag/silo pith

24. Session 4: Use of banana peelings in pig feeding Session objectives • At the end of the session the participants will have a common understanding on: • Nutritional attributes of banana peels • Potential constraints to using banana peels in pig production • Enhancing the nutritional value of banana peels for improved pig production

25. Session 4: Use of banana peelings in pig feeding… Introduction • Banana peelings are the outer envelope of the banana fruit. • They are by products of house hold consumption and banana processing. • Feeding banana peels to livestock is an effective option for handling waste as it transforms inedible stream into high quality food products such as meat and milk. • The module gives guidelines on the proper use of banana peeling in pig production • Nutritional attributes • Banana peels contain 6-8% crude protein in DM, 20-30%NDF and variable quantities of starch and sugars. • depends on the stage of maturity

26. Session 4: Use of banana peelings in pig feeding… • Green peels contain about 40% starch that is transformed into sugars during ripening • Dry ripe banana peels can be feed to growing pigs up to 20% of the diet DM basis without depressing growth but higher inclusion levels cause poor growth. • The nutritive value of ripe banana peels (14.0MJ/KG DM) is higher than that of green peels (11.6MJ/KG DM) • Potential constraints • Tannins • Pesticides • Recommendations • Fresh bananas are a bulky feed with low energy value and depress the digestibility of the total nitrogen content of the pig ration as such its necessary to:

27. Session 4: Use of banana peelings in pig feeding… • Provide both energy and nitrogen supplementation • Raise the intake of fresh bananas through ad libitum feeding. • carry out dehydration to increase energy concentration • Providing more feed supplements • Case study: • Mrs Kangume Martha has been feeding pigs on sweet potato peels for a while, she complains that her pigs are doing well; • What could be the problem? • How could she increase the nutritional of banana peels?

28. Session 5: use of food left overs Session objectives • At the end of the session the participants will have a common understanding on: • Nutritional value of food wastes • Potential constraints to using food waste in pig production • Enhancing the nutritional value food left overs

29. Introduction • Feeding of waste food to pigs is a common practice and is often concentrated in cities • primary source of food waste are; restaurants, food products from groceries, institutions and households. • it’s important to be sure that the food you are using clean waste and not contaminated with any chemical or pesticide residues.

30. Session 5: USE OF FOOD LEFT OVERS… • The use of food leftovers as a feeding source in pigs has quality limitations as well as health and sanitary restrictions. Despite this it is still an affordable food for pig farmers. Treatment • Food waste to be fed to pigs must be heated in order to reduce the risk of foreign animal diseases. • These diseases include; Food and mouth disease, African Swine Fever (ASF) and swine vascular disease • The food waste must be boiled at 100oC • doesn’t require the cooking of none meat food wastes or by product items e.g bakery waste.

31. Session 5: USE OF FOOD LEFT OVERS… Feeding guidelines • Conduct regular nutrient analysis • Supplement wet food waste with a dry feed such as ground corn, vitamin and mineral premix to improve the animal performance • Be sure where the food wastes are got from • Avoid foods that are too wet as these have low dry matter and results in slow growth rate • Follow cooking regulations if food waste contains meat or meat by products. • In practice, the choice of feeding systems or level of supplementation is determined by economic considerations

32. SESSION 3: WATER USE IN PIG PRODUCTION • Guiding questions in group discussion • Do pigs need water for drinking? • For what other purposes you need water in the household and farm? • What are the water sources in your community? • Do you get enough water along the year? If not,what are the major problems you face? How does it affect your pig farm? • How have you been handling water related problems? • Describe the importance of water to pigs production • Understand water requirement at different stages of pig production • Understand the cost effective water harvesting technologies Facilitator takes the participants in group discussions

33. SESSION 3: WATER USE IN PIG PRODUCTION • It enhances the eating ability of animals • It cools down the animal during when exposed to high temperatures. • It is needed in the normal metabolic process of the animal • How does the animal get water? The animal obtains water from three sources: • Drinking water • Water present in the food • Metabolic water

34. SESSION 3: WATER USE IN PIG PRODUCTION... How does water leave the body of the animal? • It leaves through: • Urine • Faeces • Milk • Respiration Pig water requirement • Water needs for pigs is influenced by: • Body weight: As the body weight of the pig increase and so does its water needs. As such water should be adequately available at the pig farm. Healthy status: Sick animals consume more water Proportion of crude protein in the diet: The higher the content of crude protein in the diet, animals will demand more water for drinking High ambient temperature: As the temperature increases and so does water intake of the animal

35. SESSION 3: WATER USE IN PIG PRODUCTION... Table showing pig water requirements

36. Take home message: Consider the different water needs of the various stages/weights of the pigs at your farm Don’t take water for granted, too little water hurts the pigs and too much is a waste Water harvesting technologies Water harvesting is important to safe guard both homestead and the animals from water shortages during the dry season.

37. SESSION 3: WATER USE IN PIG PRODUCTION... • During the rainy is necessary to store plenty of running water from both the house roof top and run off • Simple rain water harvesting technology

38. SESSION 3: WATER USE IN PIG PRODUCTION... Materials required Black polythene sheet: For laying down in the dug pit Hoe: For digging the pig Gutter: For collecting water from the roof top Plastic pipe: Connect water from the roof top to the reservoir

39. Acknowledgements This work is financed by LIST FUNDERS (eg ACIAR, DFID…). It is implemented in a partnership with MENTION MAJOR PARTNERS. It contributes to the CGIAR Research Program on NAME (NO number).”