Pig production in Kichwamba Sub-county, Rubirizi district, Uganda

Abstract

Abstract
A study was conducted to assess pig production with the aim of establishing the contribution of pigs to the household incomes in Kichwamba sub-county. A total of 60 respondents were used for the study in five parishes of the sub-county. Data were collected using structured questions, observations, and interviews. Secondary sources of data were also reviewed.
Majority of respondents who kept pigs were males; were above 50 years and peasants; had primary level of education. Poultry were the most kept animals, followed by pigs and goats, the least being rabbits. Pigs were ranked third populated livestock animal, the first being poultry and second goats. Most farmers kept 2-6 pigs per household. Low pig numbers was associated with characteristic bad odour of pigs and pens; not generally accepted by some cultural and religious sects. The bad odour could be reduced by use of Indigenous micro-organism (IMO), a liquid sprayed in pig houses to kill germs and reduce smell. Pigs were mostly fed on maize bran and yam leaves and these feedstuffs were given to pigs twice a day. Semi-intensive and tethering were the main management systems used by farmers and those (farmers) who housed pigs used mainly wooden floor and banana fibre-roofs. Floor made of litter would be less costly option compared to concrete or wood but this is efficient when IMO is used to prevent litter from decay. Most (87.8%) farmers dewormed their pigs at least once in year indicating that they had prior knowledge of this practice. All the respondents sold live pigs; sold the pigs to the local butchers and used body condition to determine the selling price. Despite the pigs being relatively fewer and less kept, they contributed more income to households than other livestock species and their production per hectare was also higher. Lack of feeds, parasites and diseases were reported as the major limitations to pig production. Community based organizations should be encouraged and well-coordinated to help farmers to: share and solve their problems such as buying good breeds; selling pigs as a group for better bargaining power; feed formulation and mixing using locally available feedstuffs. Improving extension service delivery is also a recipe for increased pig production.