The First Five Days
Tips on sanitation and farrowing management from Ed Barrie, Sow Weaner Pig Specialist in the Pork News & Views newsletter from the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA).As management skills of pork producers have improved, and science has learned more about new born pigs needs, we are seeing changes in how we manage farrowing processes.
Sanitation
Sanitation is recognised as an absolute
necessity in farrowing room management.
We have learned how to collect samples to
determine negative bacteria present in facilities.
With this knowledge we have been able
to develop cleaning protocols using high
pressure water (hot and cold) de–greasers,
detergents, post wash rinses, disinfectants
and drying to achieve sanitation levels that
are quite suitable for newborn animals and
their dam.
Farrowing Management
We have learned to move sows/gilts into
facilities earlier rather than later. In doing
this the benefits include being able to get
them onto a feeding and watering schedule,
as well as allowing them time to settle
into the new crates.
We can adjust the
crates to suit the sows and ensure we have
all supplies and services necessary to deal
with any early arrivals.
Around delivery day,
record cards can be placed, floor matting
put in place and heat mats, as well as heat
lamps, can be placed in preparation for
farrowing.
Covers (hovers) over the resting
area for small pigs have come back into use
for two reasons. Firstly, they reduce the
heat loss to the air in the room and thus
reduce energy costs. Secondly, they reduce
drafts and restrict air movement which
results in a more comfortable environment
for the young pig. There is also the added
advantage in restricted air movement of
keeping the sow cool.
Farrowing Day
Assistance at the time of farrowing is an area
that has a proven pay–off. Ideally, assistance
should be available 24 hours a day for the duration
of farrowing. One person will not be able to
achieve the results of two, and two are best used
on a split shift basis which could give coverage
for 12 or 14 hours a day. This allows some time
for overlap for tasks requiring two people (such
as moving sows experiencing farrowing difficulties,
or milking and feeding colostrum).
What we have learned about the newborn
animal and the suckling process has also helped
us significantly. We have known for some
time that newborn pigs have very low energy
reserves. What we are currently seeing is that
genetic selection for leaner animals has resulted
in newborns with the possibility of even lower
energy reserves available. The second point we
have established is that newborns often take
20 minutes to find a teat and begin to nurse. In
this time period they are wet, in a significantly
colder environment than before being born.
Also they are often attached to their dam by an
umbilical cord which may well take significant
time to stretch long enough to either break or
allow nursing. In addition to these challenges,
some smaller animals can be suffocated either
within or under afterbirth material. The solution
is to get the piglets separated from the sow,
dried off either by hand or heat sources, and installed
on a lactating nipple to nurse colostrum.
Larger litters can be separated into smaller
and larger animals by weight, and larger animals
are placed in a container or ring under
a heat source while smaller ones are allowed
to nurse first. They should be switched every
hour, and all piglets should be given a chance
to nurse within an hour of birth.
April 2012