PIG PRODUCTION
Origin of Domestic Pigs
A. Untamed pigs can be found in every continent except Australia, as well as in most temperate islands
in both hemispheres.
B. Principal varieties
1) “European Wild Boar (SusScrofa)” - From Europe to Central Asia, from the Baltic to North
Africa, as well as in some parts of North America.
2) “Asiatic Wild Boar (Susscrofacristatus; subspecies)” - Ceylon (Sri Lanka), India, Siam
(Thailand), China and various areas within that general region.
3) “Others” - Wart Hog, Collared Peccaries, Babirussa, etc.
C. Domestic pigs:
1) All breeds were originally descended from Susscrofa.
2) Even today, fully able to have successful sexual relations with Wild Boar.
CONTRIBUTIONS OF SWINE TO PEOPLE
1. Swine Industry and the Economy?
A. Percentage of pork in the total meat production in Kenya is not certain
B. Pork’s relative share of the total agriculture and farm products is not to be increasing
B Swine industry is responsible for jobs through private and at farm levels eg farmers choice
2. Convert Feeds into products of Higher Value
A. The main reason for maintaining livestock is to transform materials and energy, which are often
unsuitable for human consumption, into forms that are more useful/desirable
B. Nutritional value of pork
Thus, today's pork is lower in fat, calories and cholesterol than ever before
Contains less saturated fat than beef or lamb
3. Utilization of Waste Products
Pigs can utilize the table garbage, bakery wastes, unmarketable grains, vegetables and fruits, etc., which
are not suitable for humans.
4. Utilization of Lower-Quality Food Grains and Unsound and Damaged Feeds
The one-fourth of food grain supply in the world is lost or wasted because of weather, poor harvesting,
storage, handling, etc., which can be utilized by pigs.
5. Pigs are Stabilizing Influence on the Market Value of Grains
A. Pigs are prolific and their reproductive cycle is relatively short - can increase the No. of pigs when
expecting a bumper crop, or market sows/gilts in the opposite situation!
B. Feed pigs to heavier or lighter weights, thus can adjust the amount of grains in the market.
6. Utilization of Forages
Mostly in gestating sows, but growing-finishing pigs can also utilize forages - e.g., the use of pastures,
ground legume hays/meals, and others.
7. Pigs Aid in Maintaining Soil Fertility
Solid or liquid form can be used to fertilize fields.
8. Pigs Provide Profit Potentials
Swine enterprises have been profitable in relation to other livestock enterprises.
9. The Pig in Biomedical Research/Therapies
NB. Pigs & humans are very similar in dental characteristics, renal morphology and physiology, eye
structure and visual acuity, skin morphology and physiology, cardiovascular anatomy and physiology,
digestive anatomy and physiology, etc.
1. Pigs have been used for biomedical research - e.g., Research on nutrition, cardiovascular physiology,
obesity, stress, dermatology, toxicology, immunology, behavior, renal physiology, experimental surgery,
gastroenteritis, diabetes, drug metabolism, etc.
2. Byproducts of pigs have been used for humans - e.g., Skin (specially selected & treated pig skin is
used in treating massive burns), insulin (chemically, very similar to that of humans, thus being used to
treat diabetics), heart valves (specially preserved & treated valves are surgically implanted in humans
since 1971), other hormones, many enzymes, neurotransmitters, blood transfusion, & others.
Breeding and Genetics
1. Common Breeds.
A. Berkshire - Originated in Berkshire, South Central England.
Black color with six white points (feet, nose and tail), and has erect ears & short nose.
Work well in the enclosed facility, and are noted for their siring ability.
B Chester White - Originated in Chester County in Penn . 1800.
Foundation stocks are various white breeds from England (Yorkshire, Lincolnshire, Cheshire&
Bedfordshire).
White color with medium sized droopy ears.
Prolific, milking well, and excellent dams.
C. Duroc- Originated from old Duroc of New York and Jersey Red of New Jersey during 1822-1877.
Red color & the shade varies from golden to very dark, and has droopy ears.
Noted for their meaty carcasses, fast growth and good feed efficiency.
D. Hampshire - Originated from old English breeds.
Black color with a white belt that entirely encircles the body and strikes both front legs, and has
erect ears.
Popular for their lean, meaty carcasses.
E. American Landrace
Originated from Danish Landrace and Norwegian Landrace.
White color with large floppy ears and long body.
Noted for their mothering ability.
F. Poland China
The oldest breed originated in the U.S. (southwestern Ohio).
Exact origin is uncertain, but Berkshire & Irish Grazier are credited with making the greatest
contribution.
Black color with white markings confined mainly to the face, legs and tail, and has medium sized
droopy ears.
G. Spotted
Originated from Poland China and a pair of Gloucester.
Spotted black and white & must have at least 20% of either color to qualify!
Has heavy, drooping ears.
Known for producing pigs with a high growth rate.
H. Yorkshire
Originated from Large from England .
White color with erect ears.
Prolific, heavy milkers, and excellent dams.
2. General Use of Various Breeds
A. Five dark breeds, Berkshire, Duroc, Hampshire, Poland China and Spotted, are used for their siring
ability & the durability & leanness/meatiness.
B. Three white breeds, Chester White, Landrace and Yorkshire, are used for their reproductive traits &
mothering ability.
3. Chinese Pigs
A. In China, there are over 100 different breeds and varieties, and 40% of them are economically
important!
B. The reason for interest is the large average litter size in certain breeds, Fengjing sow with 31 piglets
C. Characteristics
1) Reach sexual maturity at 90 days of age, and produce up to 16-17 live pigs/litter. (16-18 functional
teats)
2) No difference in ovulation rate, somehow manage to achieve a higher rate of embryonic survival!
2) Very hardy, long-lived, docile, and adapted to production systems where forages are fed routinely.
3) Disadvantages? Slow growth rate, poor feed efficiency, and obesity.
D. Chinese crosses?
a) To improve the reproductive performance, may have to use ½ Chinese sows!
b) ½ & ¼ Chinese pigs are similar in weight gain & efficiency, but low in carcass quality!
SWINE/PIG PRODUCTION SYSTEMS
Pigs are being raised successfully using many different production systems, i.e., differences in the size,
type, facility, management techniques, etc.
3 Basic traditional production systems are known
Intensive
semi intensive
extensive
however, in specialized commercial enterprises, Production systems can be classified into “eight” basic
systems.
1. Sow Herd Enterprises
A. Feeder pig production operations:
1. Low-investment
2.High-investment
B. Farrow to finish operations:
3.One-litter pasture system
4.Two-litter pasture system
5.Low-investment confinement system
6.High-investment confinement system
2. Feeder Pig Finishing Operations
7.Low-investment system
8. High-investment system
CONFINEMENT AND OUTDOOR PRODUCTIONS
1. Possible Problems with Intensified Confinement Production?
Higher investments for permanent buildings, equipment, etc.
Have to use housings/equipments continuously to pay for the fixed cost.
Have to work in a clockwise precision to be profitable.
Intensified disease problems, thus controlling diseases is more vital.
Diets must be adequate because of no access to other sources of nutrients.
Problems with manure disposal, odors, flies, etc., & no easy solution.
Environmental regulations such as air & water pollution.
Animal welfare and (or) rights concerns.
2. Outdoor Pig Production
A. Attractive features:
1) Capital outlay is low.
2) No slurry problem.
3) Strong healthy pigs are produced.
4) Labor costs are lower.
5) Comparable profitability to the indoor herd.
6) Animal welfare.
Drawbacks of outdoor pig production:
1) Productivity tends to be low.
2) Hard to manage individual animals - Controlling pigs, and also recognition of unproductive
sows and boars.
3) Confining pigs - Extensive fencing requirements.
4) Checking pigs on outlying land may be difficult.
5) Predators & young pigs, and birds/vermin & feed.
6) Weather & movement of stock.
Environmental requirements:
1) Climate/rainfall – low temperature and no excess rain.
2) Soil type - Gravel and sandy soils over clay.
3) Topography - Level or gentle slope.
4) Land - An acre can accommodate 5 to 8 sows.
D. Simple system
1)Paddocks may be divided into various sections - e.g., for incoming gilts, gestating sows,
service/gestation, farrowing, etc.
2) May have central handling area, access tracks, self feeders in the farrowing area, etc.
3) One “radial paddock layout” may include up to 200-300 sows (or even more?).
4) Land? e.g., A 240-sow operation requires about 15 to 20 hectares (37-49 acres).
Farrowing Management
FARROWING UNITS
To accommodate “farrowing,” one must consider:
1) well-being of both sows and piglets,
2) ease of observation and management,
3) labor economy, and
4) self-cleaning characteristics.
Regardless of the type (i.e., from an A-frame portable building to an environmentally controlled, central
farrowing unit), need to satisfy four basic farrowing unit requirements:
1) comfort,
2) protection,
3) sanitation, and
4) efficiency
CARE OF THE SOW BEFORE & DURING FARROWING
1. Pre-farrowing
Deworm sows .two weeks before parturition.
Thoroughly clean & disinfect farrowing unit, and should be left unused for 5 to 7 days if
possible.
Move sows into the farrowing unit by day 110 of gestation:
1) Common to moving sows in 4 to 6 days in advance because of the gestation length & acclimation.
2) Why not much earlier? The efficiency of facility utilization & welfare of sows!
3) Wash sows before moving in, which can reduce chance of exposing pigs to microorganisms, ascaris
eggs, etc.
Once in the farrowing unit (before parturition):
Restrict feed intake (4-6 lb/day).
May want to feed laxative ingredients such as beet pulp, oats, wheat bran & alfalfa to
prevent constipation. (Some chemical agents can be used for this purpose
Adequate & clean water supply - very important
Symptoms/Signs of Imminent Farrowing
A. Importance of knowing signs?
1) so that one can attend to farrowing to reduce still birth, increase number born alive
2) Can increase survival rate by assisting smaller, weak piglets after they were born.
B. Signs
(Enlarged abdomen area, swollen vulva & filled teats Getting close 1)
Increase restlessness or nervousness.
2) Chew on anything available.
3) Urinate frequently.
4) Show nest building behavior.
5) Vaginal discharge (blood, etc.).
6) Twitching of the tail.
7) Change in the texture of udder.
8) Presence of milk indicates that the farrowing is < 24 hours
3. Farrowing Process
Duration of labor
Two hours to more than 5 hours. (Some, only 30 min!)
Normal positions?
Head first or rear feet first is normal for pigs.
Average interval
Fifteen to 20 min between pigs, but varies considerably.
“After-birth” is expelled several times during the delivery, but a large amount at the end.
Can use of oxytocin to induce labor/contraction of the uterus, but Not to use:
1) Until one or two pigs are born. [No pig(s) Check the sow's birth canal before oxytocin administration.]
2) When a pig is blocking the birth canal.
3) May be useful in normal, but slow farrowing. For instance, had some pigs, but no pig for more than
30 min. (Also, oxytocin can be used to “induce farrowing” in combination with prostaglandin F2" or
PGF2".)
BABY PIGS (BIRTH TO WEANING)
1. Nursing of pigletssouldbe done to increase weaning weight and survival rate
2. Genetic Abnormalities
Anatomical defects, which can be due to genetics or environmental factors, occur in at least 1% of
newborn pigs
A. Skeletal:
Hydrocephalus - A accumulation of fluid in the brain & an enlarged brain cavity,
Kinky tail- A flexed, crooked or screw tail caused by fusion of vertebrae,
Various leg defects - Spraddle legs, no legs, bent legs, polydactyly (extra toes), syndactyly,
etc.
B. Urogenital:
Scrotal hernia - Intestines drop into the scrotum,
Umbilical hernia (or rupture) - Intestines protruding through the belly wall,
Cryptorchidism - One or both testicles retained in the body cavity,
Hermaphrodite - Females possess a portion of male sex organs, etc.
C. Others:
Atresia ani - No rectal opening (males die within a few days without surgery, but females
can defecate through an opening from the rectum into the vagina),
Inverted or blind nipples - Unfunctional nipples,
Myocloniacongenita or tremors - A rhythmic twitching of the neck and legs, etc.
3. General Information on
Nursing Nursing:
1) Lasts only an avg. of 24 seconds at a time, and
2) An average “nursing interval” is 52 minutes (. . . but varies somewhat!).
LOSS OF BABY PIGS
Causes of Baby Pig Losses
Scour , Nervous system
Deformities Lame/joint
Laid Others Unknown
“Crushing/starvation” account for > 60% of losses in pigs born alive, thus possible to wean 2 or more
pigs/sow/year (a commonly quoted No.) by good management practices!
Pigs with less birth weight has less survival rate,
To enhance survival rate & pig performance, should make attempts to increase birth weight of pigs by
a) Maintain a proper condition of sows during gestation (not too thin, but not too fat) . . . birth
weights are partly dependent on feed intake of sows during gestation.
b) May want to provide an extra feed during late gestation, when an average birth weight is
less than 3 lb.
4) Age and death loss - 65% of post-farrowing deaths occurs between 0-4 d (greatest in the 1st day), thus
extra time & management during this period can increase survival rate greatly!
PROCESSING BABY PIGS
This are management practices done to piglets to enhance their survival
1. Type and Reasons for Processing
1) Birth weight - A reflection of type of breeding stocks in the herd and management skills during
gestation.
2) Clipping needle teeth - To avoid injury to both the sow and pigs.
3) Tail docking - To avoid a tail biting in the confinement system.
4) Iron injection - To prevent anemia.
5) Ear notching - For a permanent identification, which is important in determining
performance of pigs, identifying parents, selection, etc.
6) Castration - To avoid a "boar taint (odor)" in pork that is offensive to many people.
Present at Farrowing to:
WAYS TO SAVE MORE PIGS DURING AND AFTER FARROWING
1.Assist sows if necessary,
remove mucus from pigs,
wipe pigs dry,
place pigs under the zone heat,
assist pigs in nursing . . . , etc.
2. Reduce Chilling
Provide a zone heat before farrowing.
Provide a solid area under the zone heat, which can prevent air movements from the
underneath - Can use a mat or plywood on the slotted floor.
Additional heat lamp(s) during farrowing
3. Make Sure Pigs Receive Colostrum
Pigs are born with a very little disease resistance.
Newborn animals can absorb intact proteins (Ig or antibodies) by pinocytosis.
Their ability to absorb antibodies decreases rapidly after birth, and “closure,” a loss of this
ability, can occur:
1) 24 to 36 hr after birth in pigs.
2) 2-3 days in cattle.
3) Humans - Earlier than animals, or may not be able to absorb intact proteins
4. Supplemental Milk or Milk Replacers
A. Using the stomach tube, may want to give smaller, weak pigs 15 to 25 ml of milk or milk replacer
periodically during the first few days.
B. The first dose should be colostrum from the sow or stored:
Effects of dosing pigs (< 2 lb) with a 15-ml of milk replacer once or twice/day for 7 days
1) Sows with large litters, i.e., nursing more pigs than the No. of functional nipples.
2) Lost a sow. i.e., for orphan pigs and(or) fostered pigs.
3) Low milk production for various reasons.
4) Early weaning.
5. Provide a Safety Zone - i.e., the use of crates, guard rails, creep boxes, etc.
6. Cross-fostering
SOME COMMON DISEASES OF THE BABY PIGS
BABY PIG ANEMIA
Two major problems in nursing piglets are: baby pig anemia & baby pig scours!
1. Iron Deficiency
Cause With deficiency of Fe, pigs can not produce enough hemoglobin, thus reducing the oxygen
carrying capacity, which can cause anemia!
Signs of Anemia
A. Chronic - Poor growth, listlessness, rough hair coat, wrinkled skin, paleness of the mucous
membranes, pale ears and snout in white pigs, etc.
B. Acute - Labored breathing (thumps) & sudden death due to oxygen shortage.
C. Hemoglobin concentrations - “Normal, 10 to 12 grams” & “Anemic - . 5 grams/100 ml.”
3. Why is Iron so Important for Pigs?
A. Low body storage in the newborn pig:
1) Pigs are born with only 40 to 50 mg of Fe.
2) Need 7 to 16 mg of absorbed Fe/day, ˆ “deplete” body stores very quickly
B. Low iron content of colostrum and milk:
1) Fe content of colostrum - 2 ppm.
2) Fe content of milk - 1 ppm.
3) Thus, pigs receive no more than 1 mg/day from milk vs the requirement of 7-16 mg.
C. No contact with soil in the confinement, i.e., no Fe from soil through rooting.
D Rapid growth rate:
1) Pigs will double their weight during the 1st week.
2) Weigh up to 5 times or more by 4th week.
3) ˆ a rapid increase in the Fe requirement because of increase plasma volume.
4. Prevention
A. Treating sows (Fe injection or feeding high levels) has been unsuccessful in increasing body Fe stores
of pigs.
B. Oral supplementation:
1) Can be done by placing clean soil in the pen, swabbing sow's udder with Fe solution, placing
Fe preparations in the pen, or dosing pigs with Fe solution.
2) But, absorption rate is very low & it is labor intensive!
C. Parenteral supplementation (injection) - Most commonly used method & to be effective, must use a
proper “form, amount & method!”
2.BABY PIG SCOURS (COLIBACILLOSIS)
A general intestinal disorder of newborn pigs, and also known as “White Scours.”
Prevalent during the suckling period.
E. coli seem to be 1° responsible, but other bacteria/viruses can cause this disorder.
Signs
1) Yellow to white, watery or pasty feces.
2) Tails are wet and hang straight.
3) Emaciated, dehydrated, depressed and reluctant to nurse.
May affect the entire litter & “surviving pigs” often become pot-bellied and unthrifty!
Conditions That Can Make Pigs More Susceptible
A. Lack of colostrum/antibodies.
B. Chilling can reduce defense mechanism.
C. Insufficient milk/nutrients.
D. Filth and dampness can lead to the exposure to a large No. of microorganisms.
E. Iron deficiency anemia.
Treatment
A. Promptly treat with antibacterial drugs, and should treat the entire litter.
B. Effectiveness of drug(s) may differ from one herd to the next & from one time to the next in the
same herd.
It is possible that organisms develop a “resistance” to a certain drug or drugs, thus reducing the
effectiveness of drugs in some herds!
Prevention (Probably the best treatment!)
A. Good sanitation programs to reduce the number of E. coli such as:
1) Use “all-in, all-out,”
2) Disinfect facilities & equipment,
3) Provide adequate ventilation,
4) Use an efficient manure removal system, etc.
B. Good nutritional and health programs for the breeding herd, which can lead to the production of
vigorous pigs & good milk production.
C. Good management of baby pigs such as:
1) Make sure pigs receive colostrum,
2) Use a supplemental heater, hover, creep box & others to avoid chilling,
3) Be sure to give supplemental iron,
4) Minimize stress during processing, etc.
D. If the incidence is high, vaccinate sows and gilts during the late stage of gestation . . . Pigs
can receive antibodies from colostrum/milk!
3.CLOSTRIDIAL ENTERITIS
Cause; A diarrheal disease of suckling pigs caused by Clostridium perfringens:
1) Anaerobic gram positive spore forming bacteria.
2) Classified based on their ability to produce toxins - Types A, B, C, D& E:
a) Type C can produce toxins that can cause a highly fatal enteritis.
b) Type A is also associated with diarrhea, but milder & not fatal.
NB: Can be difficult to control because they may resist some types of disinfectants, sunlight, and drying,
which normally kill most bacteria.
Pathogenesis & Signs
Pathogenesis:
1) Pigs obtain organisms from surroundings (e.g., feces or contaminated skin of sows that are intestinal
carriers) within minutes to a few hours after birth.
2) Infection is established immediately in the small intestine, especially in the jejunum.
3) Toxins can be lethal & necrotizing (i.e., i.v. injection can be lethal & induce skin necrosis): a) " toxin -
lecithinase& b) $ toxin - proteinaceous& seems to be the 1° factor causing intestinal necrosis.
Clinical signs:
< “Onset" varies between & within litters, and can be characterized by acute deaths and bloody
diarrhea.
1) Peracute form:
a) Become sick in the 1st or 2nd day of life, and are subject to crushing by the sow:
b) Often collapse & die with no external signs of diarrhea, or a blood stained or bloody diarrhea
may be observed.
2) Acute form:
a) May survive to the 2nd or 3rd day of life, and may show a reddish brown liquid feces with
strands of gray necrotic debris.
b) Become weak & make only feeble attempts to nurse before dying.
3) Subacute form:
a) May show a persistent non-hemorrhagic diarrhea and remain active & alert, but
progressively more emaciated & dehydrated, and may die 5-7 days after birth.
b) Feces are soft & yellow at first, progressing to a clear liquid containing flecks of gray necrotic
debris.
4) Chronic form:
a) Show intermediate but persistent diarrhea for a week or more, and feces are yellowish gray
in color.
b) Remain active but become progressively emaciated, and eventually die or being culled.
Treatment & Prevention
A. Once clinical signs are evident, little can be done to alter the development of lesions.
B. Thus, prevention becomes much more important:
1) Vaccination of sows to acquire high levels of colostral antibody - Mid-gestation (7-10 weeks) & again
at 2-3 weeks before farrowing might be more effective
2) Assist pigs to acquire colostrum during the first 24 hours.
3) Prevent exposure: a) Thorough cleaning & disinfection of the farrowing facilities, b)washing sows
before moving in, etc.
4) Include antibiotics in sow diets (2 wk before to 3 wk after parturition) may clean up intestinal tracts
of the sow. [e.g., 250 g bacitracin methylene disalicylate (BMD)/ton.]
5) In the event of “outbreak,” subcutaneous injection and(or) oral administration of Type C antitoxin
within 2 hours of birth may provide some protection, but labor intensive & Costly
EARLY WEANING
WEANING
“Traditionally,” producers have been weaning pigs at 5-6 weeks of age or older.
In a more “modern” production setting, producers have been weaning pigs at 3-4 weeks of age, but they
are weaning much, much earlier in recent years
Provided that they've received colostrum, pigs can be weaned anytime because:
1) Have adequate “know-how” on nutritional, physiological & environmental requirements of
young pigs (& other areas).
2) Thus, can prepare appropriate diets for pigs of any age that can replace sow's milk
completely, and also can provide other needs.
But, must remember that:
a) weaning is very stressful for pigs, and
b) to be successful, need management skills, better facilities, and well-trained personnel!
Advantages/Reasons for Early Weaning
oCan produce more litters/sow/year, consequently more pigs/sow/year, and also may be
able to decrease “death losses” with very early weaning, thus can improve sow
productivity!
oMay improve pig’s nutritional status. Can provide “optimum” diets for pigs simply
because the sow’s milk may not satisfy their requirements completely.
oCan expect heavier and uniform pigs at 8 weeks of age! Remember that milk production
peaks at 3-4 weeks & then starts to Drop
oCan reduce health problems! Perhaps, less transmission of diseases and parasites from
the sow to piglets!?
oCan keep sows in a better condition for rebreeding or selling.
oCan save some feed during lactation? (Perhaps, offset by more expensive diets for pigs!)
Disadvantages of Early Weaning
o“Management” - Sows can cover up for “poor” management practices to a certain
extent, thus, if it's not possible to manage young pigs as well as or better than the sow,
then pigs should remain with the sow!
oMust provide nutritionally balanced and palatable diets.
oMust have better facilities, equipment and sanitary conditions, i.e., must be able to
provide a warm, draft-free and sanitary environment.
BEST TIME TO WEAN
Thus, larger operations need early weaning because;
1) Need a rapid turnover to spread fixed” costs.
2) Likely to have better nurseries.
3) Likely to have adequate labor.
4) Likely to be able to provide better diets for younger pigs.
Best Time to Wean Under the Confinement System
A. Before 3 weeks, no advantage in terms of “sow productivity?”
B However, many producers are weaning much earlier because of: 1) fixed costs, 2) the use of “early
segregated weaning,” 3) availability of means to manage very young piglets, and others!
B. Beyond 4 to 5 weeks, progressive decrease in the No. of farrowings/year & pigs/sow/year.
C. Weaning at 3 to 4 weeks - Similar sow productivity & also similar enzyme profiles of pigs
WEAN PIGS BY WEIGHT AND SOWS BY DATE
To keep breeding schedule, pigs must be weaned based on the time or date (14, 21, 28 days, etc), but
the problem would be the variation in pigs within a litter
So;
A. Wean only those weighing > 11 to 11½ lb& never wean lighter pigs
B. At about 18 days or so (assuming 3-wk weaning!), wean one or two pigs from each litter that reached
the target weight (i.e., “split-weaning”).
When should a farmer do split weaning;
1) This approach would be beneficial when:
a) Sows nursing large litters,
b) “Tail- enders” are in trouble, and
c) Sow is losing body condition because of heavy milk production.
Requirements from split weaning
must have:
a) A warm, dry, draft-free nursery, and
b) Enough pigs of similar weights to make a group of 8-12 pigs for one pen (. . . the numbers obviously
would change depending on the situation!).
Wean sows on the scheduled time.
Move tail-enders to litter(s) a week or so behind.
BABY PIG MANAGEMENT (AFTER WEANING)
Weaning is a traumatic time for suckling piglets, and there are three types of stress:
oEnvironmental,
oSocial, and
oNutritional.
The mentioned stresses causes post weaning lag.
WAYS TO REDUCE “POST-WEANING LAG” & IMPROVE PIG PERFORMANCE
1. Stimulate Feed Intake After Weaning
The primary reason for post-weaning lag seems to be “lack of energy intake soon after weaning!” Thus,
should make efforts to let pigs eat some feed within 12 hours or so
Ways to stimulate feed intake:
1) Hand-feed on the floor several times a day (first 2 or 3 days after weaning) because pigs are reluctant
to make a trip to the feeder after weaning. (A piece of plywood can be placed on the floor for this
purpose. It can also reduce drafts!)
2) Check pigs often - Stirring them up can stimulate pigs, they may eat more. Should try at least 5 to 6
times/day for about week. (Remember that pigs are used to being called to nurse every 30 min-hour by
the sow!)
3) For early-weaned pigs (3 wk or younger), adding water to milk replacer or pre-starter diets (or
mixture of the two) may enhance intake. Should try two to three time a day for about week, and feed
only what they can clean up at each feeding!
At Weaning Time
A. “Split-weaning” to help smaller pigs!?
B. Feeds - May want to feed the same creep feed for about five days after weaning to reduce nutritional
stress
1) A sudden change in feed from a liquid (milk) to solid diet at weaning, thus pigs will not eat
during the first day or so
2) Then, pigs may consume a large amount mostly undigested and may cause diarrhea
3) The digestive system may not be ready for digesting a large quantity of solid feed (especially,
corn-soy-based diets).
Important to: a) Encourage pigs to eat more & b) offer highly palatable/digestible diets!
C. After removing the sow:
Being removed from the sow by itself is considerable stress for pigs, and it is aggravated by moving pigs to
a new pen & co-mingling with strange pigs
Possible alternatives
a) Leave pigs in the farrowing pen overnight or even 3-4 d to aweek, i.e., a graduate transition to “no
sow” & “new pen/new pen mates!”
b) Keep litter mates intact - No mixing with strange pigs!
2) Effect of the group size
a) As the No. of pigs/pen increases, more difficulty in recognizing one another & forming a stable social
order.
b) Unstable social order can induce tail biting and other aggressive behaviors, thus can
reduce performance.
NB: Fewer the better, but try to keep “# 20 pigs/pen” for the optimum performance
Environmental Accommodations
A. Sanitation
1) Baby pig’s immune system is not fully developed until 5 or 6 weeks of age, thus a clean, dry nursery is
essential in preventing or reducing contact with pathogenic organisms
2) Important to use “all-in, all-out” system if possible
B. Temperature
1) Young pigs are sensitive to cold temperatures because they are not consuming adequate nutrients
(mostly energy) & in a “negative energy balance!” Thus, young pigs (especially, smaller pigs) need
higher room temperatures!
2) Effective temperature, which can be defined as “The temperature that the pig actually feels:”
a) Considers various factors such as the size of pigs, size of group, exercise potential, air velocity,
flooring material and moisture/humidity.
b) Requirements
3) Can measure effective temperatures by observing pigs’ response to changes in the temperature:
a) Too warm:
(1) seek a shaded-area (outdoors),
(2) seek a cool resting area, wallow or other wet area,
(3) refrain from various activities,
(4) reduce feed intake, and
(5) increase respiration rate (pant).
b) Too cold:
(1) seek shelters,
(2) shiver,
(3) increase the activity,
(4) huddle, and
(5)increase feed intake.
4) Supplemental heat; Under the confinement system, the use of “heat lamp” is fairly common.
(1) Pigs may not need a high- temperature during the night.
(2) ˆ may be able to save some utility costs (e.g., propane and electricity).
C. Drafts
a) Use solid partitions - Can be a permanent or temporary.
b) Provide solid areas on the floor - Permanent or place a rubber mat or plywoodtemporarily on the
totally slotted floor.
c) Use a hover or cover (temporary).
d) Use bedding in the outdoor or semi-confinement system - A combination with"hover" works much
better!
1) Use “solid” partitions & place feeders on the front gate - Feeders can serve as a “solid” partition.
2) A totally slotted floor with a removable solid panel/mat in front of the feeder for about week or so -
Prevent both drafts & wasting feed (. . . also can keep the sleeping area dry!).
3) Nipple waterers in the back - Encourages pigs to use this “wet” area as a “bathroom.”
4) Place an insulated cover (or a hover) on the top of partitions (. the same size as a “removable” solid
panel/mat placed on the floor). Also, may want to place a “supplemental heater” on this area.
HOUSING FOR THE BABY PIG
1. Permanent or Portable Kennel
A. A “bedded or slotted” dunging area in the back of the pen.
B. A sleeping area is totally enclosed (often insulated materials are used for a box), and each pen has a
pophole with a plastic (or other materials) flap.
C. Waterers are located in the dunging area, and feeders in the sleeping area.
D. A “flap” on the top of the box can be used for checking/handling pigs, feeding, etc.
2. Floor Types
A. Totally or partially slotted with pit(s) or flushed or scraped gutter(s) for manure handling.
B. Totally slotted & decked:
1) With pit(s) or flushed or scraped gutter(s).
2) “Decked” nursery can be two-tier or three-tier in some instances:
a) Pens can be the same size, or smaller pens on the top (to be used as “pre-nursery”).
b) Smaller pens can be placed on the top of “existing” nursery pens.
c) Advantages:
(1) Can increase stocking density/building.
(2) Can decrease operating costs/pig because of the 8 number of pigs/unit.
(3) Better use of heat, i.e., can use warmer upper decks for smaller pigs.
(4) Fewer pigs/group in smaller pens – Less stress because of the size uniformity?
d) Disadvantages:
(1) Difficulty in observing pigs & handling pigs in the upper deck.
(2) Design and management of environmental control systems are more critical - Must consider
“ventilation & heat” for all levels.
(3) Difficulty in the maintenance of feeders, waterers, etc. - Must have better designs for easy
access.
(4) Pigs in lower pens can be dirtier than normal.
3. Floor Surfaces
B In terms of performance, many types of floors work well, thus make a decision based on costs,
cleaning property and possible foot injury.
A. Slotted floors - At least 2/3 should be slotted, and floors having a solid area result in the best
performance. (If pigs are > 6-wk old, may not need a section of solid floor though.)
B. Partly slotted floors:
1) In the confinement, not easy to train nursery pigs (or any pigs!) to sleep on solid floors and dung on
slats!
2) Some tips to avoid the problem:
a) Use a long, narrow pen - 2-4 times longer than width.
b) Use solid-partitions over solid floor and open-partitions over slotted area.
c) Place feeders on solid floors and waterers over slats.
d) Provide 1-2" step up from slotted floors to solid floors. (Separate sleeping and dunging areas, and to
keep manure off the solid floor.)
e) Use a supplemental heat in the solid floor area for smaller pigs.
f) Use removable hovers over sleeping area to retain heat, and to reduce draft.
g) Wet down the slotted area just before moving pigs in.
h) Feed on the solid floor for the first few days.
4. Space Requirements
Floor space:
1) “Floor space” can affect the performance of young pigs
a) Insufficient feeder space can result in variations in growth rate!
b) However, excess feeder space can be costly, and pigs use only few holes (. . .defecation, urination &
mold growth in the unused holes!).
Water space:
1) One waterer for each 10 pigs with a minimum of 2 waterers per pen.
2) Place nipples at about 10" for 10 lb pigs, 12" for 12 lb pigs, etc.
3) Nipple drinkers are better because of their cleanliness and lower wastage.
4) Flow rate should be at least 1.25 cup per minute.
a) Should be no more than 15 pigs/nipple.
b) The optimum flow rate of nipple drinker is more than 1 cup/min, but less than 4 cups/min.
c) With the lower flow rate, may have no adverse effect on weight gain because pigs compensate
for its low flow rate by spending more time at the nipple, but, may notice behavioral changes (8
aggressions).
CREEP FEEDING of Baby Pigs
Growth Rate of Pigs and Milk Production:
1) Piglets grow linearly after birth, thus the nutrient requirement also increases linearly
2) Milk production peaks at 3rd or 4th week and starts to decline thereafter; Thus,
weaning at 3½ to 4 weeks of age or later, piglets need additional nutrients through creep
feeding (If weaning pigs at younger age, the value of creep feed is questionable)
3. Creep Feeding & Post-Weaning Scours
A. Creep feed may cause scours because of allergic reactions/hyper sensitivity because of some
proteins & carbohydrates in feed ingredients soybean meal - Considerable variations among
individuals on adverse effects & also may depends on the type of creep feed
B. To avoid such problems and benefit pigs, pigs should consume > 400 grams of creep feed
before weaning.
Quantity fed:Consuming only 10 to 15 g/day before weaning at day 21, but increases to 50 to 60 g/day
by day 28!
For a Successful Creep Feeding
A. Try to provide fresh feed by
- 1) Change feed frequently, i.e., don't feed too much at once, and
2) to encourage intake, feed small amounts in a shallow pan or on the floor several times/day
during the first week or so.
B. Use fresh, palatable and digestible ingredients:
For 3 to 5 kg pigs (NRC, 1998)
Lysine, %........................................1.50
Protein, %..........................................26
Calcium, %.........................................90
Phosphorus, %.....................................70
1) Special ingredients include milk products (skim milk or edible whey), fish meal, oat groats, fats/oil,
etc.
