THE LAND — DECEMBER 10/DECEMBER 17, 2021
www.thelandonline.com — “Where Farm and Family Meet”
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Reducing sow mortality in the farrowing room Mortality rates are highest in the farrowing room, whether it be for pigs or sows. A lot of farrowing room focus is put on pre-weaning mortality; but reducing sow mortality also needs to receive producer attention. When we include stillbirths, it is not uncommon to see three-quarters of growing pig mortality showing up before weaning. If we take this risk on a daily basis, a pig is 20 times likely to die on a day in the farrowing room than a day subsequent to that. Based on this higher risk, we have studied both stillbirth rates and preweaning mortality rates in great detail. We know there are factors such as birth weight, colostral intake, facility design and facility factors that lead to higher and lower pre-weaning mortality rates. The rates of mortality for sows are also much higher in the farrowing room than in breeding or gestation. We can see daily rates which are eight times as high in the farrowing room than in breeding and gestation. The difference is there has not been a particular emphasis on the study of this aspect of sow mortality in the same way that pre-weaning mortality has been emphasized as a separate category of mortality versus post weaning mortality. With the levels of mortality seen in the farrowing stall, it may be useful to understand the processes which lead to sow death, as well as leading to additional compromised sows at time of weaning. There are additional pressures on the sow through parturition and lactation that appeared to result in a proportion of sows unable to cope with the added physical requirements. Moreover, it may be worth questioning whether the physical environment in the farrowing stall is too biased toward the piglet rather than the stall. Though the studies are limited, it
UniversityofMinnesota
EXTENSION
SWINE &U
may be useful to start viewing the farrowing stall as a point of SWINE & U intervention to reduce sow morBy John Deen, DVM tality rates. Here are a few factors worth considering as we try to help the sow survive and thrive in the farrowing stall. Lameness — In our work, a sow that is lame at entry into the farrowing stall has a 40 percent higher mortality rate — even if the lameness appears to be minor. Moreover, these sows are also much more likely to be compromised at weaning so they are culled at a higher rate. Analgesia — Though it is particularly true in lame sows, there is a positive effect of long-acting pain control in sows. Behaviorally, these sows are more likely to get up and eat and drink shortly after farrowing. Unfortunately, here in the United States no such product is registered for use in sows. Off-feed events — We have shown that even one day off feed can significantly increase the mortality rate and decrease the quality of sows at weaning. Heat — Hot, humid nights particularly result in higher sow mortality in the farrowing stall. Farrowing difficulties — Slow parturition is also an indicator of a sow having difficulty in coping and predicts higher levels of mortality.
As any good herdsperson will point out, these are not independent subjects. The real problem is when these factors start coming together. A lame sow going into a farrowing stall during hot weather is much more likely to see those off-feed events and have trouble farrowing. It is in the multiplicative aspects that we truly identify at-risk sows. It is a cascade of events which leads to sow death in many cases, and catching sows in early stages of difficulty may be our best chance of providing an efficient intervention. However, there may be a need to also change some of our emphases in pig rearing. I would argue that there is a greater emphasis on reducing pre-weaning mortality in the farrowing room than reducing sow mortality. An illustration I use in this argument is asking what is the optimal temperature for a farrowing room — especially when the sows are farrowing? The answers I receive are usually more closely correlated with piglet comfort than with sow comfort. Sows would do best at a temperature of 60-65 F. Farrowing rooms are already places of intense activity and focus, and redirecting some of that effort toward the comfort and well-being of the sow may have real returns. John Deen is a professor in the University of Minnesota’s College of Veterinary Medicine. He can be reached at deenx003@umn.edu v
Restaurant traffic is once again slowing down MIELKE, from pg. 14 October U.S. dairy exports were “decently impressive,” said HighGround Dairy’s Lucas Fuess in the Dec. 13 “Dairy Radio Now” broadcast, topping year ago levels for the ninth consecutive month, up 2.1 percent, and helped clear domestic stocks. Cheese totaled 78.5 million pounds, up a whopping 43.7 percent from October 2020. Cheese shipments were the strongest on record for the month with Mexico, accounting for 22 percent market share, according to HighGround Dairy, and up 61 percent from a year ago. Notable gains were also made to South Korea and Australia. Butter exports totaled 9.8 million pounds, up 91.3 percent. Nonfat dry milk-skim milk powder fell to 147.4 million pounds, down 12.3 percent, though year-to-date exports are up 10.6 percent. Exports of dry whey totaled 41.7 million pounds, down 21.5 percent. Year-ago levels on both were high and tough to beat, according to Fuess
China remained the second largest destination, according to HighGround Dairy. However, exports were down 32 percent from 2020. Demand for whey declined, mostly to China, down 56 percent from last year. Nonfat dry milk exports to China were down 32 percent. n The global market holds good promise and the Dec. 3 Dairy and Food Market Analyst cites the lack of global milk supplies and the potential market share gains from American exporters. Shipping delays are also improving. Unfortunately, domestic demand may slip, according to the Analyst. “Data from restaurant analytics firm Open Table shows a significant slowing in restaurant traffic around the globe. In the seven days before the omicron news, restaurant traffic in the United States had been within 1 percent of precoronavirus levels; but has moved to be down 10 percent in the latest week. In other countries Open Table shows the same trend.”
Cheddar block cheese started the week falling to $1.8425 per pound but closed Dec. 10 at $1.8650. This is up three-quarter cents on the week, highest since Nov. 18, and 24.75 cents above a year ago. The barrels climbed to $1.6925 on Dec. 8 (the highest since Nov. 1), but finished at $1.68, 7.75 cents higher, 23.75 cents above a year ago, and 18.5 cents below the blocks. Six cars of block were sold and eight barrel. Midwest cheesemakers tell Dairy Market News that spot milk offers were quiet this week, as milk prices shifted higher. Multiple plants were closed for maintenance while others were busy. Staffing shortages remain but have improved. Cheese demand is meeting seasonal expectations but some plants are not likely to catch up on orders until the onset of 2022. Market tones remain uncertain, but slowly gaining momentum as barrel prices edge closer to blocks. Western retail cheese demand is steady, food service reportedly trending higher, and international See MIELKE, pg. 18
