Husbandry and management practices in farrowing units I. Farrowing

Medicina pediátrica en pequeños animales

Presentation brochure Emilio Magallón Botaya (coordinator)

HUSBANDRY AND MANAGEMENT PRACTICES IN FARROWING UNITS I

Farrowing

HUSBANDRY AND MANAGEMENT PRACTICES I. Farrowing

Emilio Magallón Botaya (coordinator) Alberto García Flores Roberto Bautista Moreno Boris Alonso Sánchez José Ignacio Cano Latorre Silvia Almenara Díaz Patricia Prieto Martínez Pablo Magallón Verde

The spectacular increase that pig production has experienced in recent years has generated a significant demand for information on the management and operation of pig farms. This book, created to fill this gap, reflects the work and experience of the authors who have met the objective of creating a book with very practical contents and information rigorously based on scientific publications and on their own experience. This book aims to update knowledge and showcase the latest developments relating to the management and handling of porcine farrowing units (physiological aspects of farrowing, facilities, organisation of farrowing sows, etc.).

Emilio Magallón Botaya (coordinator)

HUSBANDRY AND MANAGEMENT PRACTICES IN FARROWING UNITS I

Farrowing Emilio Magallón Botaya (coordinator) Alberto García Flores Roberto Bautista Moreno Boris Alonso Sánchez José Ignacio Cano Latorre Silvia Almenara Díaz Patricia Prieto Martínez Pablo Magallón Verde

HUSBANDRY AND MANAGEMENT PRACTICES I. Farrowing

Husbandry and management practices in farrowing units I. Farrowing.

AuthorS: Emilio Magallón (coordinator), Alberto

García, Roberto Bautista, Boris Alonso, José Ignacio Cano, Silvia Almenara, Patricia Prieto and Pablo Magallón.

Format: 17 x 24 cm.

Number of pages: 192.

Number of images: 125.

RETAIL PRICE

55

Binding: Hardcover.

The spectacular increase that pig production has experienced in recent years has generated a significant demand for information on the management and operation of pig farms. This book, created to fill this gap, reflects the work and experience of the authors, who have met the objective of creating a book with very practical contents and information rigorously based on scientific publications and on their own experience. This book aims to update knowledge and showcase the latest developments relating to the management of porcine farrowing units (physiological aspects of farrowing, facilities, organisation of farrowing sows, etc.).

Presentation of the book In our exciting and intense daily work on pig farms, we find that most of the time, the very extensive and wide knowledge available on livestock operation management is not applied or is very much ahead of what we can see in our daily reality. Furthermore, it is difficult to transmit all this information to farmers in a clear and simple way. This is the main reason why we decided to write a book on farrowing management that, with summarised contents but including all the areas related to this topic, would help farmers to acquire the necessary knowledge and be useful to all the professionals involved in the pig industry.

This book is aimed at a very heterogeneous audience, from veterinary professionals to students, and it can also be useful to those team supervisors and personnel specialised in managing and working in farrowing units. And of course, to all the veterinary or animal production professionals who would like to know the latest farrowing unit management techniques on pig farms in a fast and direct manner.

We believe such a book was necessary, in order to gather all the knowledge available on farrowing and the new ways of working on and managing modern sow farms. A book with both rigorous and scientific grounds, but at the same time pleasant to read, which is why we decided to use numerous pictures, tables and summaries.

Furthermore, we, the authors, are veterinary surgeons specialised in the pig industry and are very involved in the daily work on sow farms. By experience, we know that the way knowledge is transmitted is very important, and that is why we have chosen to avoid being overly academic, by using an accessible, clear and simple language so as to make this book easy to read.

We hope to have achieved everything we aimed for.

Emilio Magall贸n Botaya

Husbandry and management practices in farrowing units I. Farrowing.

Authors Emilio Magallón Botaya (coordinator) Emilio Magallón Botaya graduated in veterinary medicine in 1978 from the University of Zaragoza, Spain, with a specialisation in animal production and agricultural economics.

After starting his professional career as a large animal veterinary surgeon, he started working in the pig industry in 1981; initially as a technician, later as a team leader and then as a production manager in one of the most important Spanish pig production companies.

For several years he was an associate professor of swine production at the Faculty of Veterinary Medicine of the University of Zaragoza. He also participated as a professor of economic analysis applied to swine production for the Master’s Degree in Animal Production and Health organised in partnership by the universities of Zaragoza, Lérida, Barcelona and Madrid.

He has participated in several research projects related to the pig industry and is currently co-leading a project for the genetic improvement of swine funded by the Spanish Centre for Industrial Technological Development (CDTI), in collaboration with the animal production area of the Spanish Institute of Food and Agriculture Research and Technology.

Emilio Magallón has published numerous articles on the Spanish pig industry and has participated in many seminars and panel discussions throughout Spain.

He is a member of Anaporc (Spanish Scientific Swine Production Association) and founding member of the AVPA (Association of Swine Veterinary Practitioners of Aragon), and is currently part of its board of directors.

Alberto García Flores Alberto García Flores graduated in veterinary medicine from the University of Zaragoza, Spain, in 2000, with a specialisation in animal medicine and health.

After finishing his studies, he went on to take a specialisation course in swine production. He started his professional career as a veterinary surgeon for the control of infectious diseases associated with production animals.

More than 10 years ago, he joined the pig production company of a multinational firm, where he works as a veterinary surgeon in the areas of production, nutrition, diagnosis and treatment of diseases and carries out tasks related to the technical and economic management of farms. He participates in the planning and carrying out of R&D studies on swine production.

He has published several articles and studies on swine. Furthermore, he has participated in several conferences and panel discussions.

He is a member of the Association of Swine Veterinary Practitioners of Aragon (AVPA).

Roberto Bautista Moreno Roberto Bautista Moreno graduated in veterinary medicine from the University of Zaragoza, Spain, in 1990, with a specialisation in animal medicine and health.

He started his professional career in the sheep sector and worked in the areas of sheep health and production in different livestock companies. He later worked as a sales representative for a pharmaceutical company.

Since 1997 he has been working for livestock production companies, initially in the beef sector as a veterinary surgeon for a company based in the Spanish regions of Aragon and Navarre, and later in the pig sector as a veterinary surgeon for Inga Food, S.A., where he has been in charge of the technical, economic and clinical management of sow farms and fattening units for more than 15 years.

He is a member of the AVPA and is currently a member of its board of directors.

Boris Alonso Sánchez Boris Alonso Sánchez graduated in veterinary medicine from the University of Zaragoza, Spain, in 1998, with a specialisation in animal production and agricultural economics.

In 1999 he started his professional career as a technician and sales representative for several companies. From 2001 to 2007, he was responsible for the management of pig fattening and breeding farms and since 2007 he has been working for the technical veterinary service of Inga Food, S.A., in the region of Aragon.

He has participated in numerous seminars and training sessions on swine production.

José Ignacio Cano Latorre José Ignacio Cano Latorre graduated in veterinary medicine from the University of Zaragoza, Spain, in 1990, with a specialisation in animal production and agricultural economics. He holds the official certificate in cooperative company management approved by the Spanish Ministry of Labour (1989-1990). In 1991, he took an advanced course on domestic animal nutrition organised by the INRA in Paris, France.

Since 1992 he has been working as a veterinary surgeon for the swine technical service of a company leader in the animal feed industry, and has carried out and implemented artificial insemination programmes on the company’s farms. He specialises in the technical and financial management of breeding, fattening and post-weaning farms. Since 2008, he has served as the team manager of the same company and collaborated with its R&D centre.

José Ignacio has collaborated on several publications and has attended and participated in numerous seminars and national and international conferences.

Husbandry and management practices in farrowing units I. Farrowing.

Silvia Almenara Díaz Silvia Almenara Díaz graduated in veterinary medicine from the University of Zaragoza, Spain, in 2006, with a specialisation in animal production and agricultural economics.

Her final project towards her Master’s Degree in Swine Production and Health, organised in partnership by the faculties of veterinary medicine of the universities of Zaragoza, Barcelona, and by the School of Agriculture Science of Lérida, won a prize awarded by the Association of Swine Veterinary Practitioners of Aragon.

She has done internships in different companies in the sector and since 2008 she has been working for an important animal production company in the area of Zaragoza.

Silvia Almenara has participated in various conferences and training sessions on swine production and health.

Patricia Prieto Martínez Patricia Prieto Martínez graduated in veterinary medicine from the University of Zaragoza, Spain, in 2006, with a specialisation in animal production and agricultural economics.

She completed her training with practical work experience in different areas of production at the faculties of veterinary medicine of the universities of Lisbon and Costa Rica. In 2007, she took the Master’s Degree in Animal Production and Health organised by the universities of Zaragoza, Lérida and Barcelona.

Patricia Prieto began her career in 2008 as a member of the technical veterinary service of one of the most important companies in the pig industry, where she is in charge of several pig breeding and fattening farms.

She has participated in numerous conferences and training sessions on swine production.

Pablo Magallón Verde Pablo Magallón Verde graduated in veterinary medicine from the University of Zaragoza, Spain, in 2012.

He has done internships in the swine production company Inga Food, S.A., and has taken the Swine Production Medicine Clinical Rotation and Veterinary Diagnostic and Production Animal Medicine training modules at the Iowa State University (USA).

He is currently studying a Master’s Degree in Swine Production and Health organised in partnership by the universities of Zaragoza, Lérida, Barcelona and Madrid.

Since 2013 he has been working as a veterinary surgeon in one of the most important livestock companies in Spain.

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Emilio Magallón Botaya (coordinator)

HUSBANDRY AND MANAGEMENT PRACTICES IN FARROWING UNITS I

Farrowing

HUSBANDRY AND MANAGEMENT PRACTICES I. Farrowing

Emilio Magallón Botaya (coordinator) Alberto García Flores Roberto Bautista Moreno Boris Alonso Sánchez José Ignacio Cano Latorre Silvia Almenara Díaz Patricia Prieto Martínez Pablo Magallón Verde

Table of contents Introduction 1. Technical and physiological considerations regarding farrowing Natural behaviour of the farrowing sow

Calculation of the number of pens Design Insulation

The farrowing pen Dimensions Orientation of the pens The crate

Animal behaviour and productivity

The floor

Nest building

The heated area for the piglets

Placentophagy

Feed and water troughs for the sows

Farrowing

Feed and water troughs for piglets

Physiology of the last stage of gestation Foetal development Feeding needs of sows at the end of gestation

Physiology of the peripartum period Duration of gestation Characteristic signs of imminent farrowing Hormonal mechanism of farrowing Evolution of body temperature at farrowing Mechanism of expulsion of a foetus Duration of farrowing Difficult farrowings Characteristic signs of the end of farrowing

Physiology of piglets during the peripartum period Weight and size of the litter Mummified piglets Stillborn piglets False stillborn piglets Low-viability piglets

The ideal pen

Monitoring of environmental conditions in the farrowing rooms Temperature Ventilation Equipment for environmental control

3. Organisation of farrowing units: batch farrowing Introduction Batch farrowing Concept of batch Weekly batch farrowing Two-weekly batch farrowing Three-weekly batch farrowing Four-weekly batch farrowing Five-weekly batch farrowing Three-two-weekly batch farrowing

Early postnatal vitality of piglets

Turnaround in farrowing rooms

Supernumerary piglets and rearing of weak piglets

Farrowing and service targets

2. Design, structure and types of farrowing houses Introduction The farrowing room

Reaching service targets Heat record sheet Three-colour system Hormonal treatments

4. Sow feeding during the peripartum period Introduction Nutritional goals Feeding needs in the last stage of gestation and during the peripartum period

Colostrum feeding of piglets Artificial colostrum feeding

Aggressive sows during farrowing Programmed farrowings Administration of prostaglandins

Monitoring farrowings Non-dystocic problematic farrowings

Nutritional requirements for maintenance

Slow farrowing

Production requirements

Farrowing with constipation

Water needs Feeding at the end of gestation and during the peripartum period Types of diets for sows during the peripartum period

Farrowing with fatigue Farrowing with tetanic contractions Farrowing with stress Procedure of examination of the birth canal in sows

Dystocia. Basic obstetrics

Types of feed according to the physiological stage

Heavy piglets

Types of feed according to their physical form

Torsion of the uterine horns

Feeding curves

Obstruction of the birth canal Sows with a narrow birth canal Performing caesarean sections

5. Sow and piglet management during farrowing Preparation of the farrowing house Cleaning and disinfection of the farrowing house and sows Arrival of the sows at the farrowing room The prepartum period

Farrowing management

6. Main diseases in the peripartum period Introduction Main diseases of sows Postpartum dysgalactia syndrome (PDS) Metritis Mastitis

Ideal environmental temperature for the sow at farrowing

Ketosis

Administration of oxytocin

Prolapses

Administration of antibiotics, anti-inflammatory drugs and other drugs

Nervous sows, attacks to piglets and cannibalism

Care of newborn piglets Drying the piglets Tying-off and disinfection of the umbilical cord Resuscitation of piglets

Osteomalacia

Haematoma of the vulva Shoulder ulcers

Main diseases of piglets Dietary origin Management Of infectious origin Congenital malformations

7. Work organisation Introduction Personnel needs on farms Qualitative needs Quantitative needs

Cost of the workforce and productivity Work organisation List of tasks Task planning

8. Conclusion 9. Bibliography

Husbandry and management practices i. farrowing

Physiology of the peripartum period Duration of gestation Gestation in sows lasts for approximately 114-116 days, with a maximum range of 110-120 days. The gestation period in gilts usually lasts about one more day (Fig. 4).

Figure 4

Representation of the gestation period in first-parity gilts and multiparous sows on a farm with hyperprolific sows.

1400

number of farrowings

1200

Duration of gestation in first-parity gilts

1000

Duration of gestation in sows (except 1st farrowing)

800 600 400 200 0 110

111

112

113

114

115

116

117

118

119

120

121

days of gestation

Modern hyperprolific pig lines tend to have longer gestations, as opposed to what occurs in Iberian breeds, which are characterised by their low prolificacy with average gestations of 112-113 days. The duration of gestation also varies slightly depending on the farm, environment, size of the litter and time of the year.

Characteristic signs of imminent farrowing Before farrowing, very characteristic behaviours and signs can be observed in the sow: • About 10-14 days before farrowing, the mammary glands and the teats become larger, just as the mammary veins, which become more visible. As the time of farrowing gets closer, the udders are more filled and pinkish and droplets of colostrum come out when massaging them (Fig. 5).

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16,20 m Exterior width of the farrowing building 14,40 m in rooms 1,2 2,4 2,4 2,4 2,4 2,4 2,4

Husbandry and management practices i. farrowing

1,7 0,8 1,7

1,7 0,8 1,7

1,7

1,7

0,8 1,7

1,7 0,8 1,7

1,7 0,8 1,7

1,7 0,8 1,7

8,4 m in room 1 82 m exterior length of the farrowing building

Figure 1

Layout diagram of a farrowing house with rooms with 24 pens. Image courtesy of JosĂŠ MarĂ­a Biarge.

The most practical option, from an economic and building point of view, are farrowing rooms with 24, 36 and 48 pens. If we use the previous example of 2.500 sows with 144 pens necessary per week, the designs would be: 6 rooms with 24 sows per week, 4 rooms with 36 sows per week or 3 rooms with 48 sows per week. On many occasions, the land available for construction and its topography determine the type of farrowing house to be built.

Table 2a

Thermal conductivity of different materials used in construction.

material Metals Concrete Water

thermal conductivity [w/(mxK)] 35 (lead)/381 (copper) 1.63-2.74 0.60 (liquid)-2.50 (ice)

Cement mortar

0.35-1.40

Solid brick

0.72-0.90

Concrete blocks

0.35-0.79

Hollow brick

0.49-0.76

Gypsum plaster

0.26-0.30

Perforated brick

0.20-0.30

Wooden boards

0.10-0.21

Autoclaved aerated concrete

0.09-0.18

Insulating materials

0.026-0.050

Air (no convection)

0.026

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2. design, structure and types of farrowing houses

Insulation Without going into the most technical details of the building characteristics of a unit, it is necessary to highlight the importance of the insulation capacity of the materials to be used. It should be borne in mind that, on sow farms, most of the energy is spent in the farrowing rooms (heating, ventilation and cooling). In order to know the insulation capacity of the different materials, the thermal conductivity coefficient (位), which should be given by the manufacturer, is usually used.

The roof is particularly important. It prevents heat losses in winter and overheating in summer. There are different options, but the most common in livestock buildings in the case of Spain are sheets of fibre cement or galvanised and painted steel, in which the insulating material (expanded polystyrene, polyurethane foam...) is bonded to the sheet.

Table 2b

Thermal conductivity of materials used for the insulation of farm buildings.

insulating material

位

Expanded clay

0.148

EPS Expanded polystyrene (0.029 W/mxK)

0.029

EPS Expanded polystyrene (0.037 W/mxK)

0.0375

EPS Expanded polystyrene (0.046 W/mxK)

0.046

MW Mineral wool (0.031 W/mxK)

0.031

MW Mineral wool (0.04 W/mxK)

0.0405

MW Mineral wool (0.05 W/mxK)

0.05

EPB Expanded perlite board [> 80 %]

0.062

Cellular glass board (CG)

0.05

PUR foam injection in walls with carbon dioxide (CO2)

0.04

PUR foam board (HFC or pentane blown) and gas-impermeable facing [0.025 W/(mxK)]

0.025

PUR foam board (HFC or pentane blown) and gas-permeable facing [0.03 W/(mxK)]

0.03

PUR foam board (HFC or pentane blown) and gas-permeable facing [0.027 W/(mxK)]

0.027

Closed-cell PUR foam (CO2 blown) [0.032 W/(mxK)]

0.032

Closed-cell PUR foam (CO2 blown) [0.035 W/(mxK)]

0.035

Closed-cell PUR foam (CO2 blown) (HFC )[0.028 W/(mxK)]

0.028

XPS (CO2 blown) [0.034 W/(mxK)]

0.034

XPS (CO3 blown) [0.038 W/(mxK)]

0.038

XPS (CO4 blown) [0.042 W/(mxK)]

0.042

XPS (HFC blown) [0.025 W/(mxK)]

0.025

XPS (HFC blown) [0.032 W/(mxK)]

0.032

XPS (HFC blown) [0.039 W/(mxK)]

0.039 29

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Husbandry and management practices i. farrowing

The problem lies in the fact that these materials are fitted on top of the support beams and this can hinder the correct functioning of the ventilation and cleaning systems of the rooms. The ideal option is to fit the roof sheets above the beams and apply at least 3-4 cm of polyurethane foam to give resistance to the roof under poor weather conditions (hailstones, strong winds, etc.) and fit panels with a 3 to 5 cm thick rigid polyurethane (RPU) foam core faced with a composite aluminium sheet on both sides (Fig. 2).

This way, the ceiling is totally flat, which allows proper air distribution within the room and thus correct ventilation, as well as a fast and effective cleaning of the ceiling when the farrowing rooms are washed. Furthermore, a good perimeter seal (Fig. 3), prevents the entry of rodents that may cause great damage to the roof and electrical wiring of the building.

Figure 2

Insulating panels with a RPU foam core and aluminium sheets under the roof.

Figure 3

Ceiling perimeter seal.

Figure 4

Insulating material in a false ceiling.

Figure 5

Perforated false ceiling.

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2. design, structure and types of farrowing houses

In very cold areas, a false ceiling is used under the roof. It may be solid (Fig. 4) with adjustable openings for the air to enter the room, or perforated (Fig. 5), to reduce the volume of air in the room, thus obtaining a homogeneous distribution of the air, which is pre-warmed before it reaches the animals. In some countries, glass wool or other insulating materials are used on top of this false ceiling to increase insulation.

Apart from the roof, the four exterior walls complete the building. There are multiple options on the market with a good insulation capacity: thermal clay, expanded clay or cellular concrete (Ytong) blocks, precast concrete walls with a core of extruded polystyrene (to avoid thermal bridges), PVC or polyethylene wall panels, or steel sandwich panels with a polystyrene core.

Once again, the topography and weather characteristics of the area should be taken into account. Depending on the needs, the option that best adapts to these characteristics and provides a satisfactory price-quality relationship should be chosen, without losing sight of the fact that the initial investment in insulation results in a considerable reduction of energy expenses on the medium and long term.

The farrowing pen Dimensions The current recommended dimensions for farrowing pens have also increased as compared with the previous ones (sows are larger and the space required for a large litter for 28 days has also increased). As a reference, farrowing pens should ideally be at least 2.5 m long and 1.8 m wide.

Projects carried out with 2.7 m long and 1.9Â m wide farrowing pens have already been documented.

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Husbandry and management practices i. farrowing

Orientation of the pens In rooms with a single aisle, the short side of the pens (1.60-1.80 m) is usually oriented towards the aisle, so that either the head (Fig. 6) or the rear of the sow may face it (Fig. 7). In the first case, the adjustment of the dispensers, monitoring and cleaning of the troughs, additional supply of water, etc., is made easier for the personnel; while in the second case, having the rear of the sow facing the aisle facilitates handling during farrowing.

However, in rooms with two or more aisles, the longer side of the pen is usually placed parallel to the aisle, so that the personnel can easily feed the animals and conveniently monitor farrowing and the newborn piglets (Fig. 8). In this case, the heating pad is located next to the aisle, so as to give the attendants easy access to the piglets during lactation.

With the coming into force of the EU Directive on animal welfare, and foreseeing possible future measures regarding this matter, trials are being carried out with farrowing pens in which the sow can move around freely during the whole lactation period (Fig. 9).

After looking at farrowing houses as a whole, we will now study farrowing pens into more detail.

Choosing the correct size for the farrowing house as well as the appropriate materials and a good design for the pens will allow maximum performance at one of the key points of production. Deficiencies in the design or errors in the choice of materials will reduce animal productivity, mainly because of an increase in the mortality rate from birth to weaning and of a poorer efficiency of the personnel.

An incorrect design of the facilities may reduce productivity due to an increase in the mortality rate and to a poorer efficiency of the personnel.

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2. design, structure and types of farrowing houses

Figure 6

Heads oriented towards the aisle.

Figure 7

Hindquarters oriented towards the aisle.

Figure 8

Unit with several aisles where the sows are parallel to the area of passage.

Figure 9

Farrowing pen in which the sow can move around freely.

Figure 10

Iron crate.

Figure 11

Galvanised crate.

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Husbandry and management practices i. farrowing

Objectives of batch production

• Making an optimal use of the facilities on the farm.

• Obtaining a homogeneous production of animals.

• Achieving better work organisation.

• Ensuring that farrowing rooms can be emptied for sanitation (all-in, all-out).

1

2

3

8

4

9

5

10

6

11

7

12

13

14

15

16

17

22

18

23

19

24

20

25

21

26

27

28

29

30

31

• Improving the general health status of pig farms.

Batch farrowing Concept of batch A production batch is a group of animals that are at a similar productive or physiological stage, for example: a group of sows about to farrow; a group of sows about to be weaned or a group of growing animals of a similar age. As can be seen, the concept of batch is associated with a time aspect.

Weaning is the event that determines how a batch is established. Services are carried out taking advantage of the fact that sows come into heat between days 4 and 6 (Fig. 1) after weaning in order to obtain homogeneous farrowing batches.

The key is to ensure that most of the sows in a batch are weaned at the same time.

Figure 1

Target weaning-to-service interval (WSI). Adapted from Rodríguez-Estévez.

El anoestro y la infertilidad estacional de la cerda. Editorial Servet, 2010.

1% 6%

5% Day 1 to 3

8% 15 %

Day 4 Day 5 to 6 Day 7 to 9 Day 10 to 21 > Day 21

65 %

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3. organisation of farrowing units: batch farrowing

The replacement gilts that the farmer wants to bring in will be added to the batch to obtain the total number of sows of each batch.

Ideally, the size of the different batches should always be similar, so that the facilities of a farm, whose size has previously been calculated, are used in the most optimal manner possible.

Depending on how these batches are grouped, we will talk about 1, 2, 3 or 4-week batch production. The choice of the ideal batch farrowing system for each operation depends on its needs and facilities. It will condition numerous management aspects on the farm, such as the duration of lactation, the management of repeat or nurse sows or the introduction of replacement gilts. In order to calculate the number of batches a farm can work with, the following formula may be used:

NB =

G+L+WSI i

NB = number of batches, G = duration of gestation, L = duration of lactation, WSI = weaning-to-service interval, i = interval between batches expressed in days.

It is essential to know the number of batches of sows a farm wants to work with for the proper management of a swine operation.

Weekly batch farrowing The weekly batch farrowing system is the most common system on pig farms. It is used on most large operations. It is the most flexible system, as it allows a certain margin of error in the farrowing target. Moreover, with this system it is possible to wean sows earlier or later than planned.

characteristics • The resulting number of batches on the operation is 21-22 (Figs. 2 and 4), •

depending on whether the lactation period lasts 21 or 28 days.

It is based on a weekly service target in order to obtain a weekly farrowing target (Fig. 3).

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Husbandry and management practices i. farrowing

Farrowing management Farrowing is one of the most critical times in pig production. It is characterised by being very stressful for sows, by the high risk of contamination of the piglets and by being crucial for the piglets’ future development.

The key is to achieve a quiet environment in the farrowing room so that the sow is comfortable and does not suffer from stress. The most appropriate piece of advice for farrowings is careful monitoring and little intervention.

1

2

3

4

11

5

10

6

7 8

9 1 Paper towel or cloth: drying piglets, more hygienic, better grip on piglets.

7 Drying paper towel/powder for the creep area: piglets dry off quickly.

2 Long disposable gloves: hygienic examination.

8 Box for the piglets to dry and to allow split suckling.

3 Lubricants: lubricate birth canal during examination.

9 Bucket: removal of placenta, membranes and dead piglets.

4 Small ďŹ rst-aid kit with oxytocin, analgesics, antiinammatory drugs, antibiotics and sedatives.

10 Drying paper towel or powder: reduces heat loss during farrowing.

5 Plenty of water and very little food.

11 Lamp behind the sow: warms piglets during farrowing.

6 Lamp above creep area: attractive for piglets to lie under.

Figure 8

Preparation of farrowing. Elements that must be prepared before farrowing. Adapted from Van Engen, M., de Vries, A. and Scheepens, K. Pig signals: piglets, 2011.

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