Post by Sprouts on Jan 29, 2013 15:09:26 GMT -5
Traditional pigs thrive on sprout diet - Toowoomba QLD
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www.foddersolutions.org/customer-success-1/traditional-pigs-thrive-on-sprout-diet
Slow growing pigs and fast feed has proved a successful combination for Todd and Georgina Guy who run a small mixed farming enterprise near Nobby on the Darling Downs.
Their Large British Black pigs are thriving on an economical diet of hydroponic barley sprouts grown from seed in just five days.
Todd was exposed to the virtues of rare and traditional pig breeds while spending time in the UK with his English wife.
“With lots of small farms and villages it was very common to have a few pigs in the backyard. We did a couple of courses on animal husbandry and processing and curing pork,” Mr Guy said.
“We originally located a couple of pigs in the Warwick district to breed a few for ourselves and it just grew by word of mouth as more people heard we had them.”
The pigs are run in large open pens with straw and cane bagasse on the ground. They have shelter sheds and a belt of trees also provide shade and protection from the elements.
“We started feeding them on cracked corn and pig pellets until we got onto the sprouts a couple of years ago. These pigs are adapted to an outdoor life and pasture grazing so it wasn’t surprising that they really took to the sprouts,” Mr Guy said.
They invested in a climate controlled sprouting unit made in Toowoomba by Fodder Solutions. Daily production is 36 biscuits of matted sprouts weighing about 7 kilos each. The pigs are fed once a day, averaging about half a biscuit each.
“We can be flexible with our feeding. The sows get more to build up condition for mating and pregnancy,” Mr Guy said.
The piglets first eat fodder as young as eight to 10 days old. They are weaned at 8 to 10 weeks with no need for creep feeding.
“The fodder has been a very economical feeding option for us. We only use about a tonne of barley a month.
“It’s a natural diet and our animals are healthy. Average litter sizes have also improved since we introduced the sprouts,” Mr Guy said.
The British Blacks have proved very docile and easy to manage with excellent meat quality.
“They are naturally slower growing and you can’t force feed them or they build up too much fat. Porkers take about 24 to 26 weeks and baconers about 32 weeks.”
They have found a ready local market for live pigs which people buy to have processed or for breeding.
“We’ve done some experimenting with curing our own meat and making sausages and I think there is market potential, including the restaurant trade,” Mr Guy said.
Their pig numbers are currently being reduced to a breeding nucleus as they plan to transfer their enterprise to a larger property nearby in the Pilton district.
“We will have about 800 acres and I’m planning to set up a bigger area for the pigs so we can expand production,” Mr Guy said.
“Our sows average 8 to 10 piglets a litter and it is possible to breed twice a year so we will be able to build our numbers up quite quickly.
Their farming pursuits include a small cattle herd and mixed cropping. They breed Senepols and have established the Carlowrie Stud.
The hardy Bos Taurus cattle are derived from a West African breed, the N’Dama and the British Red Poll.
“We feed the stud cattle barley sprouts too and they do really well,” Mr Guy said.
Their bull Carlowrie Bravo was champion at the breed feature show at Toowoomba Royal this year and is entered for the Brisbane Exhibition.
by
www.foddersolutions.org/customer-success-1/traditional-pigs-thrive-on-sprout-diet
Slow growing pigs and fast feed has proved a successful combination for Todd and Georgina Guy who run a small mixed farming enterprise near Nobby on the Darling Downs.
Their Large British Black pigs are thriving on an economical diet of hydroponic barley sprouts grown from seed in just five days.
Todd was exposed to the virtues of rare and traditional pig breeds while spending time in the UK with his English wife.
“With lots of small farms and villages it was very common to have a few pigs in the backyard. We did a couple of courses on animal husbandry and processing and curing pork,” Mr Guy said.
“We originally located a couple of pigs in the Warwick district to breed a few for ourselves and it just grew by word of mouth as more people heard we had them.”
The pigs are run in large open pens with straw and cane bagasse on the ground. They have shelter sheds and a belt of trees also provide shade and protection from the elements.
“We started feeding them on cracked corn and pig pellets until we got onto the sprouts a couple of years ago. These pigs are adapted to an outdoor life and pasture grazing so it wasn’t surprising that they really took to the sprouts,” Mr Guy said.
They invested in a climate controlled sprouting unit made in Toowoomba by Fodder Solutions. Daily production is 36 biscuits of matted sprouts weighing about 7 kilos each. The pigs are fed once a day, averaging about half a biscuit each.
“We can be flexible with our feeding. The sows get more to build up condition for mating and pregnancy,” Mr Guy said.
The piglets first eat fodder as young as eight to 10 days old. They are weaned at 8 to 10 weeks with no need for creep feeding.
“The fodder has been a very economical feeding option for us. We only use about a tonne of barley a month.
“It’s a natural diet and our animals are healthy. Average litter sizes have also improved since we introduced the sprouts,” Mr Guy said.
The British Blacks have proved very docile and easy to manage with excellent meat quality.
“They are naturally slower growing and you can’t force feed them or they build up too much fat. Porkers take about 24 to 26 weeks and baconers about 32 weeks.”
They have found a ready local market for live pigs which people buy to have processed or for breeding.
“We’ve done some experimenting with curing our own meat and making sausages and I think there is market potential, including the restaurant trade,” Mr Guy said.
Their pig numbers are currently being reduced to a breeding nucleus as they plan to transfer their enterprise to a larger property nearby in the Pilton district.
“We will have about 800 acres and I’m planning to set up a bigger area for the pigs so we can expand production,” Mr Guy said.
“Our sows average 8 to 10 piglets a litter and it is possible to breed twice a year so we will be able to build our numbers up quite quickly.
Their farming pursuits include a small cattle herd and mixed cropping. They breed Senepols and have established the Carlowrie Stud.
The hardy Bos Taurus cattle are derived from a West African breed, the N’Dama and the British Red Poll.
“We feed the stud cattle barley sprouts too and they do really well,” Mr Guy said.
Their bull Carlowrie Bravo was champion at the breed feature show at Toowoomba Royal this year and is entered for the Brisbane Exhibition.