Pig Management Guide

Effective pig management is crucial for maximizing farm productivity and profitability. This article provides comprehensive guidelines on managing piglets from birth to weaning, sow care, and post-weaning growth. It emphasizes hygiene, nutrition, and proper housing to ensure healthy pigs and high survival rates.

Good management in the farrowing house, where piglets spend their first 28 to 35 days, is vital since nearly 50% of pig deaths occur before 14 days. The article details practices to reduce mortality, such as farrowing crates and creep areas, alongside sow and piglet care.

The guide also covers artificial rearing, specific piglet treatments, and sow management during pregnancy and lactation. It includes strategies for post-weaning growth and preventing issues like cannibalism, supported by recordkeeping to track performance and improve breeding outcomes.

By implementing these practices, farmers can enhance piglet survival, sow health, and overall herd efficiency. The article draws from proven methods to ensure practical, actionable steps for successful pig farming.

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Piglet Care from Birth to Weaning

Proper care in the farrowing house is essential to reduce piglet mortality. Nearly half of pig deaths occur within the first 14 days, making early management critical. This section outlines key practices to ensure piglet survival and health.

Newborn piglets are vulnerable to cold, draughts, and wet conditions. A well-designed farrowing pen and creep area protects them from these risks. Timely colostrum intake and specific treatments further support their early development.

A. Farrowing Pen and Creep Area

The farrowing pen must prevent the sow from lying on piglets. A farrowing crate and a creep area reduce deaths from trampling or cold. Ensure the pen is dry, draught-free, and has clean bedding to protect sensitive newborn piglets.

Newborn piglets are highly sensitive to cold, draughts, wet bedding, and temperature changes. Take all possible steps to prevent exposure to these conditions. A well-maintained farrowing house with proper ventilation and hygiene is essential for piglet survival.

B. Colostrum and Piglet Placement

Make sure all piglets suckle a teat as soon as possible after birth to take in colostrum. This first milk, produced immediately after birth, contains antibodies that protect piglets against diseases for the first few weeks of life.

If a sow has more piglets than teats, place extra piglets with another sow with fewer piglets, provided their births are within a few days of each other. This ensures all piglets receive adequate milk and care.

C. Managing Rejected Piglets

Some sows, especially first-time mothers, may not accept their piglets due to birth shock. If a sow rejects her piglets, remove them for a few hours. If she still refuses, place them with another sow or rear them artificially.

Sows that consistently reject or bite their piglets should be slaughtered. Artificial rearing is time-intensive and requires careful management, as piglets may not grow as well. Use specific milk combinations for artificial rearing.

D. Artificial Rearing Milk Combinations

1. Milk Combination 1: Use 2.5L fresh cow’s milk, 150 ml fresh cream, 125 ml glucose, and 1 beaten egg. Feed piglets 50 ml every 2-3 hours (350 ml daily), increasing to 100 ml per feed (750 ml daily) by three weeks.

2. Milk Combination 2: Alternatively, use 4.5L fresh cow’s milk and 0.5L cream. Feed small quantities every 2-3 hours, starting at 50 ml per feed, and gradually increase to 100 ml per feed by three weeks.

Provide creep meal in a shallow dish from two weeks to encourage eating. Fresh, clean water must always be available in a shallow dish. Piglets should start drinking water as soon as possible to stay hydrated.

Specific Piglet Treatments

Newborn piglets require specific treatments to prevent infections and ensure healthy development. These treatments, performed early, minimize health risks and support growth. This section details key procedures.

A. Umbilical Cord Care

Disinfect the umbilical cord after birth with an iodine solution or suitable disinfectant. This prevents bacterial infections, which can be fatal to newborn piglets. Proper hygiene during this process is critical for piglet health.

B. Tusk Clipping

Piglets have sharp temporary tusks at birth that must be clipped to prevent injuries to the sow’s teats during suckling. Use a tusk clipper and avoid clipping too close to the gums to prevent pain or infection.

C. Iron Injections

Sow’s milk lacks sufficient iron for piglets reared on concrete floors. Inject piglets with iron between three and seven days old to prevent anemia, which causes poor appetite and growth. Injectable iron preparations are available for this purpose.

Combine tusk clipping and iron injections at around three days old to minimize handling. Administer iron injections in the neck or buttocks. Ensure clean, fresh water is available at the back of the pen for piglets.

D. Creep Feeding Introduction

From two to three weeks, piglets start nibbling on feed placed near the creep area. Provide small quantities of creep feed to avoid waste, as it’s expensive. Gradually increase the daily amount as piglets begin eating more.

Sow Management

Effective sow management maximizes the number of pigs sold per sow annually at a profit. Skilled management ensures healthy sows and piglets, efficient housing, and disease control. This section covers key practices.

Good management involves proper feeding, hygienic housing, and recordkeeping. Farmers must use quality breeding stock and supervise daily to ensure all tasks are completed, optimizing sow productivity and piglet growth.

A. Feeding and Housing

1. Feeding Practices: Feed sows correctly, knowing what and how much to provide. During lactation, provide enough food to prevent weight loss, ensuring sufficient milk production for piglets. Adjust feed post-weaning to about 2 kg daily.

2. Housing Efficiency: Build pig houses that simplify management and maintain hygiene. Keep houses and pigs clean to prevent diseases. Efficient housing, like farrowing crates, reduces piglet mortality and supports sow health.

B. Pregnancy Management

Sows come on heat every 21 days. If a sow isn’t pregnant after service, bring her to a boar again 19 days later for 3-7 days. Slaughter sows that regularly return to heat after service, as they are less productive.

Deworm pregnant sows 21-28 days before farrowing (116 days after service) to eliminate internal parasites. Parasites affect sow health and feed intake, and their eggs in dung can infect piglets if ingested.

C. Farrowing Preparation

Place sows in the farrowing pen 4-5 days before farrowing, washing and disinfecting them first. For gilts, acclimate them to the crate 10 days prior by placing them in it for a few hours daily.

Feed 1 kg bran or green feed like lucerne to prevent constipation during the farrowing period. Keep the farrowing house hygienic, washing and disinfecting pens after use, and letting them dry for 2-3 days.

D. Post-Farrowing Care

1. Sow Health Checks: Ensure the afterbirth is discharged within 1-2 days. Monitor for fever, milk fever, or mastitis (hard, red teats) in the first 4-6 days. Immediate veterinary attention is needed for mastitis or lack of milk.

2. Farrowing Supervision: Supervise farrowing, especially for first-time sows. Ensure piglets don’t suffocate in birth membranes or fluid. Keep the sow calm to prevent trampling. Break the umbilical cord for weak piglets if needed.

Management During Lactation

Lactating sows and piglets have different temperature needs, requiring careful management. Proper feeding and hygiene during this period ensure sow health and piglet growth. This section outlines key practices.

Sows need comfortable temperatures (16-20°C) to eat well and produce milk, while piglets require warmer conditions (28-32°C) in a dry, draught-free creep area. Overfeeding sows post-farrowing can cause piglet diarrhea, which may require antibiotics.

A. Temperature Control

High temperatures cause sows to eat less, lose weight, and produce less milk, slowing piglet growth. Piglets need high temperatures for the first 7-10 days. Maintain 16-20°C in the farrowing house and 28-32°C in the creep area.

B. Feeding and Health

Provide clean, cool water and enough food for the sow to maintain weight during lactation. Inspect the sow’s udder daily for hard lumps indicating infection. Treat immediately if lumps are found to prevent milk production issues.

C. Diarrhea Management

If piglets develop diarrhea, reduce sow feed for a day. Persistent diarrhea may indicate a bacterial infection, requiring antibiotics. Clean the farrowing pen daily, removing wet bedding to maintain hygiene and prevent disease spread.

D. Weaning Process

Wean piglets at 4-5 weeks by removing the sow from the litter. Move piglets to growing pens 7 days later. Take sows to the boar 3-5 days after weaning for service, as they come on heat during this period.

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Post-Weaning Management

Post-weaning care ensures piglets grow quickly and healthily to market weight. Proper feeding, housing, and health management are critical. This section details strategies for growing pigs to slaughter.

A. Feeding and Water

Provide clean water and feed in a trough or self-feeder after weaning. Piglets may overeat initially, causing diarrhea. Reduce feed for a few days or treat with antibiotics if bacterial infection is suspected.

Use a suitable self-feeder to ensure pigs eat as much as needed without wasting feed. Growing pigs should eat a balanced feed mixture to grow quickly without becoming too fat (see nutrition chapter).

B. Parasite and Group Management

Treat piglets for internal parasites soon after weaning. Keep piglets from the same sow together in growing pens to prevent fighting. If mixing litters, group pigs of similar size and type in an unfamiliar pen.

Spray mixed pigs with a distinctive-smelling solution to reduce aggression. Growing pigs can be sold as porkers (60-70 kg, 15-18 weeks) or baconers (86-90 kg, under 6 months). Transport pigs during cool hours.

C. Preventing Cannibalism

Unfavorable conditions like cold, draughts, or overcrowding cause stress, leading to tail biting and cannibalism. Remove and treat injured pigs with antibiotics. Ensure optimal pen conditions to prevent tail biting:

1. Optimal Conditions: Maintain comfortable temperatures, provide sufficient bedding, ensure enough eating space, and supply clean water. Avoid overcrowding to reduce stress and prevent cannibalism.

Recordkeeping for Effective Management

Recordkeeping is essential for tracking pig performance and selecting breeding stock. Permanent marking, like ear-number systems, enables accurate records for each animal. This section outlines key records to maintain.

A. Key Records to Keep

1. Service Dates: Record when the sow is served to track heat cycles (every 21 days) and confirm pregnancy if she doesn’t return to heat after 20-25 days. This helps plan farrowing house placement.

2. Farrowing and Weaning Dates: Note expected farrowing dates to prepare the farrowing house 3-4 days prior. Record weaning dates to ensure timely weaning and boar service 3-5 days later.

3. Sow and Litter Performance: Track sow age, number of litters, and litter size (total born, born alive, born dead, and deaths before weaning). This identifies fertility or disease issues and guides culling decisions.

B. Benefits of Recordkeeping

Records help select sows from large, healthy litters for breeding. Ensure sows produce at least two litters yearly. Cull sows that are too old, don’t come on heat, or regularly return to heat after service.

Frequently Asked Questions

1. Why is colostrum critical for piglets?
Colostrum provides antibodies that protect piglets from diseases in their first weeks. It must be consumed soon after birth to ensure strong immunity and survival.

2. How can I prevent piglet deaths in the farrowing house?
Use a farrowing crate and creep area to prevent trampling and cold exposure. Maintain hygiene, disinfect umbilical cords, and ensure piglets suckle colostrum promptly.

3. What should I do if a sow rejects her piglets?
Remove piglets for a few hours. If rejection persists, place them with another sow or rear artificially using specified milk combinations. Slaughter sows that consistently reject piglets.

4. When and why should piglet tusks be clipped?
Clip sharp temporary tusks at birth using a tusk clipper to prevent teat injuries during suckling. Avoid clipping too close to the gums to prevent infection.

5. How do I prevent anemia in piglets?
Inject piglets with iron at 3-7 days old if reared on concrete floors, as sow’s milk lacks sufficient iron. Combine with tusk clipping to minimize handling.

6. What are the ideal temperatures for sows and piglets?
Maintain 16-20°C in the farrowing house for sows and 28-32°C in the creep area for piglets, especially in the first 7-10 days, to ensure comfort and growth.

7. How can I prevent cannibalism in growing pigs?
Ensure comfortable temperatures, sufficient bedding, adequate eating space, clean water, and no overcrowding. Remove and treat injured pigs to prevent tail biting and cannibalism.

8. Why is recordkeeping important in pig management?
Records track service, farrowing, and weaning dates, litter sizes, and sow performance. They help select productive sows, identify issues, and ensure at least two litters yearly.

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