Swine Management

Swine Management 1. Swine Production 2. Swine Breeding 3. Swine Feeding 4. Swine Housing 5. Swine Management 6. Gener Setting goals
One aspect of good management is setting goals.

This requires a record system adequate to determine your current position and to document whether you make improvements toward achieving those goals. Goals vary with each producer. Matching what the top 10 percent producers are able to do might be one of your long-range goals. This goal requires you to invest more time, money and resources. It is the level you aim to achieve in perhaps five years.

An intermediate goal could be a 10 percent improvement over present conditions in designated production areas. This goal puts you in a position to help you achieve a long-range goal. (opens in new window)Profitability factor
A swine producer who masters the art of good management has excellent profit opportunities. This is especially true with disease prevention and control. A healthy herd of good-growing, quality breeding animals — adequately fed and housed — provides maximum profit opportunities for the owner who does not over-spend for facilities and/or feed. (opens in new window)Helpful hints
Keep herd healthy
Obtain healthy female replacements. Isolate incoming boars and gilts. Isolate sick hogs. Establish a routine vaccination program. Size confined pigs. Adopt an all-in, all-out system. Select stress-resistant breeding stock. Wean large litters
Crossbreed with adequate boar power. Breed twice in the heat period. Improve health with antibiotics where needed. Save pigs by care at farrowing. Control farrowing house diseases: bacterial buildups — bunch pig crops and have a break in farrowing house use. Maintain proper ventilation. Contagious diseases — reduce traffic, immunize. Reduce feed cost
Prevent feed waste. Restrict feed so pregnant sows do not get fat. Use gain-tested boars for efficiency. Size groups of pigs and feed accordingly. Buy feed wisely. Consider computer ration formulation. Produce quality
Use high-ranking, performance-tested boars. Get carcass information on as many market hogs as practical. Market at proper weights. Market where quality is rewarded. Promote your product. Gestation
Limit-feed sows and boars (4 to 5 pounds per day). Prevent over-fatness. (Sows should gain 75 pounds, gilts 100 pounds). Consider or use individual sow stalls for feeding. Don't expose to other diseased swine. Prevent severe stress from all sources. Avoid overheating. Three weeks before farrowing treat for internal and external parasites. Repeat parasite control one week before farrowing. Farrowing
Wash sows and move them into quarters four days before farrowing. Feed a laxative ration. Farrow in clean, disinfected quarters or on clean ground. Have necessary medications and equipment on hand to care for sows and pigs. Be present when sows farrow or check routinely. Temperature check sows every 12 hours for 2 to 3 days after farrowing. Examine sows for caked udders. Full-feed nursing sows with eight or more pigs. Keep farrowing house well ventilated, but dry and free of drafts to reduce scours. Use footbath and minimize traffic in the farrowing house. Dip navel of newborn pigs in iodine. Clip needle teeth, ear notch, dock tails, start pig records. Keep pigs warm and dry. Even-up (cross-foster) litters. Transfer big pigs not runts. Protect from anemia before third day and at third week if still on concrete. Castrate before two weeks of age. Offer creep feed and water to baby pigs by seventh day. Wean at an age to fit your nursery but at a minimum 12-pound average pig weight. Watch for unhealthy litters. Sows may be a disease carrier. Postweaning to 100 to 125 pounds
Don't expose to other hogs — use all in - all out. Isolate sick pigs. Grow on clean ground or in confinement. Control internal parasites with medication as needed. Use 16 percent protein ration, appropriately medicated, during stress periods. Adjust feeders to minimize waste. Size pigs by weight. Consider split s*x feeding. Minimize stress by shade, housing, working pens, water, good nutrition, careful handling, etc.
100 to 125 pounds to market
Full-feed with adequate feeder and water space. Continue preventing feed wastage — this is the critical phase. Keep rations adequate but economical. Use foggers as needed to reduce heat stress. Identify a good market and meet its specifications. Calculate the shrink to markets and competitive pricing. Spot-check for dressing percent and carcass cutout. Build a reputation for good hogs, and market on a carcass value program.

13/08/2022

Contact with infected animals, including contact between free-ranging pigs and wild boar.
Ingestion of meat or meat products from infected animals – kitchen waste, swill feed, infected wild boar (including offal).
Contact with anything contaminated by the virus such as clothing, vehicles and other equipment.
Bites by infectious ticks.
Movement of infected animals, contaminated pork products and the illegal disposal of carcasses are the most significant means of spread of the disease.
Where is it found?
African swine fever is endemic in sub-Saharan Africa. In Europe, it has been endemic in Sardinia for several decades. In 2007 outbreaks occurred in Georgia, Armenia, Azerbaijan and the European part of Russia, Ukraine, and Belarus.
Outbreaks in the European Union
From Russia and Belarus, the disease spread to the European Union. Lithuania reported cases of African swine fever in wild boar for the first time in January 2014. Poland followed in February 2014 and Latvia and Estonia in June and September of the same year. The disease continued to spread and, by the end of 2019, it was present in nine EU Member States: Belgium, Bulgaria, Slovakia, Estonia, Hungary, Latvia, Lithuania, Poland and Romania.

28/11/2021

Activation temperature for these systems should be set between 75º and 78º F, as opposed to between 80º and 85º degrees. While this practice may not be able to maintain a farrowing room between 75º and 78º degrees if the ambient temperature outside reaches 90º+ F, it does prolong the period over which the room temperature increases, since the cooling process begins sooner. Along with earlier activation of cooling systems, replacing heat lamps with regular "household" 100-watt incandescent bulbs will reduce the ambient temperature of the farrowing room. Furthermore, heat lamps may need to be shut off completely during periods when temperatures do not fall below 85º F to help reduce room temperatures. If this strategy is practiced, a source of light is needed somewhere in the room. Some producers report lactation failure if sows and litters are subjected to total darkness on a continual basis.

Prenatal mortality: Mortality at this stage may be as high as 40 percent. The bulk of this embryo loss occurs during the first 2 to 3 weeks following breeding. Factors associated with embryo loss include stage of pregnancy, disease, age of dam, genetic factors, nutrition, external environment, intrauterine environment, and stress. The following steps to avoid increased embryo mortality should be taken throughout the entire year; however, during a critical time when pigs are under extreme heat-related stress, following these suggestions is imperative:

1. Avoid late estrual inseminations: The simplest way to prevent late estrual inseminations is to ignore "target" number of inseminations and breed females totally on the basis on a strong standing heat response. Another way to reduce mistimed inseminations is to determine the average estrus
length in your weaned sows, gilts, and repeat breeders and based on these averages, shorten the last insemination interval. For example if you normally can service sows AM-AM-AM, change your schedule to AM-AM/PM. Thorough heat-checking prior to performing subsequent inseminations will also help prevent poorly timed late artificial inseminations, which may interfere with uterine preparation for implantation.

2. Minimize unnecessary stress by mixing females only at weaning: Once fertilization occurs in the oviducts, pig embryos descend into the uterus very quickly; however, implantation does not occur until day 12 and full attachment until day 18. During this time, the pig is highly susceptible to stress factors, such as movement and temperature. If females are to be mixed, this should be performed on the day of weaning to prevent unnecessary stress on the animal. Any unnecessary stress following breeding can result in embryo detachment and loss.
3. Refrain from, or even stop, moving females in gestation to different locations: After breeding and around day 30 of pregnancy, females can be moved to a different location; however, mixing sows and gilts any time during or following breeding greatly increases the chances of subsequent embryo mortality. Temperature changes are likely to elevate embryo mortality, and steps to prevent environmental extremes should be taken to avoid unnecessary stress during early pregnancy.
4. Provide a good, level plane of nutrition before, during, and after breeding: Pre-mating nutritional status appears to be a greater determinant of embryo numbers and survival than the post-mating diet in gilts. This strategy requires "flushing" gilts with an extra 1 to 2 pounds of feed during the estrus cycle prior to mating. This can be attempted for sows as well, even though most post-weaned sows will voluntarily restrict their own feed intake. However, various studies have indicated that high feed intake during the first 30 days following breeding may also have a negative impact the embryo survival rates. Therefore, sows and gilts should be maintained on a level feed plane at or slightly above maintenance following breeding. There are no extra measures to take in feeding during periods of heat stress with the exception of ensuring that the female is consuming feed daily (hopefully around 4-5 pounds per feeding, depending on diet formulation). Appropriate action to boost appetite may be required, similar to procedures used during lactation.

28/11/2021

due to high humidity, the supplemental cooling system needs to be active. It is imperative that supplemental cooling systems are in place in all phases of sow production. These could include evaporative drip or spray cooling and circulating fans. Sprinkling is preferred to fogging, which uses smaller water droplets. Sprinkling cools the skin surface by wetting the skin and allowing the water to evaporate, whereas fogging cools the air and then the air must cool the skin. Most systems will be designed to operate for a period of 1 to 2 minutes up to 4 times per hour. Spray nozzles should provide at least 0.02 gallons of water per hour per head. Low-pressure drip systems in the farrowing house should be rated for 0.5 to 1 gallon per hour. Most operations in the southern states also have installed components such as cool cells, which can be effective in keeping room temperatures 10 to 15 degrees cooler than outside temperatures. Another effective method to cool sows during lactation may be the installation of nose coolers. In farrowing rooms equipped with negative pressure systems using a plenum as an air inlet source, a tube can be connected to the plenum and directed to the bottom of the farrowing crate near the sow's nose while she is lying down. This supplies a constant air movement across her face when the ventilation system is activated.

28/11/2021

Check and maintain ventilation: The first step in reducing the impact of heat stress on sow fertility is to make sure that ventilation systems are in good working order and are providing adequate ventilation. Ventilation rates for a sow and litter, gestating sow, and breeding barn sow during the summer months are 500, 150, and 300 CFMs/hd. Following a thorough maintenance inspection, test the ventilation system to ensure that these rates are met. It is not uncommon to find that in even fairly new operations, ventilation systems do not operate as designed. Unless these systems are meeting the required ventilation rates, other management practices that we will describe will not be effective. Additionally, fresh air from the inlets must enter rooms at a speed between 600 to 1,000 ft/min. in order to distribute fresh air and prevent cold air from falling on animals (drafts). Don't overlook fresh air inlets. Adjustments should be made seasonally, and a good year-round air inlet speed goal is 900 ft/min.

Pigs are more sensitive to the combined effects of heat and relative humidity than humans are, since they do not sweat, and it is important to consider heat indexes and activation temperatures of supplemental cooling systems. For example, if it is 75º F in the barn, but the heat index is over 85º

28/11/2021

5. Add fat to the diet: As a result of poor feed intake, many sows are not able to meet the metabolic demands of lactation and revert to a negative energy balance. This factor probably accounts for most of the reproductive disorders during periods of elevated temperatures. One way ensure that sows are consuming enough energy, even though they are eating a smaller quantity of feed, is to add fat to the lactation diet. Supplemental fat (7 to 10 percent animal or vegetable fat) will increase the dietary metabolic energy content of the feed. However, there are two important considerations in adapting this practice. First, a diet containing high amounts of fat will become rancid more rapidly than a traditional diet with 1 to 2 percent fat. Sows will not eat rancid feed, and, therefore, feeding smaller quantities more often and smelling leftover feed in the sow feeder at each feeding should be a standard practice. Second, because sows are consuming less feed, dietary levels of essential vitamins and minerals will also need to be boosted to account for less feed consumed on a daily basis.

6. Provide constant water: High ambient temperatures will increase water requirements, particularly for sows. Increased water consumption coupled with increased urinary water loss is an effective mechanism by which pigs lose body heat. A change in ambient temperature from 54º-60º F to 86º-95º F gives an increase of >50 percent in water consumption. Nursing sows need to consume 8-10.5 gallons of water every day and gestating sows 3 to 5 gallons. One rule of thumb is a water-to-feed ratio of 5:1. Fresh and constant water supply is also critical during breeding and gestation. The watering system should deliver a minimum of 0.25 gallons per minute and ideally 0.5 gallons per minute. Sows will quickly become frustrated if the flow rate is low, and this will influence their appetite for dry feed. Water temperature and quality are also important. During periods of high ambient temperatures, pigs will consume almost double the quantity of cool (50º F) water than warm (80º F) water.

28/11/2021

Prevent overcrowding: Overcrowding of pigs will have a greater impact in the summer. Adequate space to reduce fighting and improve pig performance is more critical in warmer weather. Nursery pigs need 1.7 to 2.5 square feet per pig. In the finisher, space needs grow as the pig grows, starting at 5 square feet per pig at placement (50 pounds) and ending with 8 square feet per pig at 150 pounds to market.

Use care when trucking: When trucking animals, load and unload promptly and do not make stops. Animals should be wet prior to transport on hot days. Trucks should provide maximum ventilation, and using wet sand or wet shavings for bedding can be beneficial. For 250-pound hogs, you should have about 1.8 head per running foot of floor that is 92 inches wide.

The Livestock Conservation Institute suggests that in the Alert Zone 10 percent fewer hogs should be loaded, and deliveries should be made by 11 a.m. In the Danger Zone 20 percent fewer hogs should be loaded, and deliveries should be made at night. When the Emergency Zone is reached, trucking should be postponed if possible until the weather moderates.

Breeding herd
Seasonal infertility is well documented. If your herd has historically had aseasonal infertility problem, take steps to reach your breeding target. This can be accomplished by breeding up to 40 percent more females, depending on the decline you see in farrowing rate. Breeding targets should increase gradually through May, June, July, and August and decline through September to a normal level. High temperatures reduce feed intake, which impairs the female's ability to adequately recover from farrowing. This results in longer wean-to-estrus intervals and reduced ovulation rates.

As temperature and humidity climb, you can expect to see increased death losses in the units and during trucking, reduce...
28/11/2021

As temperature and humidity climb, you can expect to see increased death losses in the units and during trucking, reduced growth performance, reduced boar fertility, delayed heat, reduced ovulation rate, and increased embryonic death if animal comfort is not maintained. The Livestock Conservation Institute has developed a weather safety index that indicates producers should be on the Alert at temperatures greater than 75 degrees; the Danger Zone is anytime temperatures rise above 100 degrees, and the Emergency Zone covers temperatures above 100 degrees with 25 percent or greater humidity.

The following points should be checked and considered: Pig handling, inspection of watering systems, attention to ventilation and cooling equipment, trucking guidelines, and plans for seasonal infertility.

Pig handling
Pay extra attention to the movement of animals. Keep the pigs calm, move them slowly, and refrain from using electric prods. In addition, be certain to avoid loud noises and yelling and moving pigs too fast. Moving pigs in groups that are too large (more than five pigs) also causes pigs to become more excitable and hot. Finally, try to avoid excessive stationary periods when moving, loading, and hauling swine, especially in hot weather. Consider changing the pig movement schedule to early in the day or late in the evening when it is cooler. Heat will increase the stress on an animal during movement. Signs of pig stress to be aware of are:

Open mouth breathing
Vocalization (squealing)
Blotchy skin
Stiffness
Muscle tremors
Increased heart rate
Increased body temperature
Nursery and finisher
Inspect and maintain cooling and ventilation systems: Fans, cool cell pads, drip-and-spray cooling systems, and air inlets should be checked to make sure they are functional. Take special care to check for worn fan belts that may dramatically reduce the ventilation rate. Also, the nozzles in drip-and-spray cooling systems may have become plugged with sediment from periods of inactivity. These nozzles should be checked and cleaned.

Provide adequate water: Water usage will increase for each type of animal in the summertime. A nursery pig will need 1 gallon per day and a finisher 5 gallons per day. Ni**le waters should be checked for minimum flow rates to ensure that the animals can achieve their minimum water requirements. In the nursery the flow should be 1 to 1½ cups per minute, while in the finisher
the flow rate should be at least 3 to 4 cups per minute.

Evidence points to wild boar in transmission of African swine feverPhoto: ©Bernd Settnik / DPA Wild boar are playing the...
25/07/2021

Evidence points to wild boar in transmission of African swine fever
Photo: ©Bernd Settnik / DPA
Wild boar are playing the main role in spreading African swine fever across Europe. Learning how to limit or stop this vector of infection is the central topic of an FAO workshop opening today in Kaunas, Lithuania.

African swine fever is a viral disease of pigs and wild boar that presents as a haemorrhagic fever and results in up to 100 percent mortality of infected animals. It carries no human health risks, but can have immense socio-economic, trade, and food security consequences.

The disease has been spreading throughout the Caucasus and Eastern Europe since its entry into Georgia from Africa in 2007. In the ensuing years, it has crossed borders and entered Armenia, the Russian Federation, Ukraine, Belarus, Lithuania, Poland, Latvia, Estonia, Moldova and recently the Czech Republic and Romania. Any country with a swine production sector or wild boar is at risk.
While all members of the pig family are vulnerable to infection, the clinical disease is seen only in domestic and feral pigs, as well as in the closely related European wild boar. Currently there is no vaccine against the African swine fever virus.

“It is not yet completely clear how the wild boars transmit the disease,” said FAO animal health officer Daniel Beltran-Alcrudo, “but it seems to depend largely on their population density and interaction with low-biosecurity pig production.”

As veterinary services are often not well prepared or experienced in dealing with wildlife, Beltran-Alcrudo said, it is essential to create understanding and coordination with wildlife and forestry authorities – as well as with hunters – to successfully confront the disease.

Entitled, “African swine fever management in wild boar – surveillance and prevention of transmission to/from domestic pigs,” the two-day workshop will allow participants to learn about and discuss different animal health management approaches in wild boar. They will also gain field experience on hunting, biosecurity, sampling, and carcass disposal.

The event will contribute to development of a strategy to prevent the virus from entering countries that are still free of the disease, and better contain the disease in wild boar in already affected countries.

The training complements a recently published manual on African swine fever detection and diagnosis, now available in English and in Russian, which will be distributed to all participants.

If African swine fever becomes established in wild boar or feral pig populations, effective control becomes challenging. The strategy is to minimize contact between wild boar and domestic pigs through fencing of piggeries, limiting the numbers of free-ranging or feral pigs, and ensuring proper disposal of kitchen and slaughtering waste.

Hunting pressure may force long-distance movements of
wild boar, effectively increasing their range.

How best to control African swine fever in wild boar is a source of controversy. Removal of carcasses during epidemics followed by decontamination of the site – while very resource-consuming – has been used widely and successfully in the European Union.

Hunting pressure may force long-distance movements of the animals, effectively increasing their range. Fencing of open areas, the use of repellents, or supplementary feeding can also be problematic and are still the subject of debate. Hunters and hunting clubs, as well as forestry services are considered to be key partners in surveillance and control of the disease in wild boar.

This week’s workshop was organized under the Global Framework for the Progressive Control of Transboundary Animal Diseases (GF – TADs) by FAO, with the participation of front-line professionals from the veterinary services and forestry agencies of Belarus, Bulgaria, Estonia, Germany, Hungary, Latvia, Lithuania, Moldova, Romania, and Ukraine, as well as representatives of the World Organization for Animal Health (OIE), the European Commission and the Federation of Associations for Hunting and Conservation.

“Training and collaboration among agencies are essential if we are to control this deadly pig disease,” said Beltran-Alcrudo. “If not properly addressed, it has the potential to devastate human livelihoods and compromise food security and trade in Europe.“

22 November 2017, Kaunas, Lithuania

African Swine Fever (ASF)The DiseaseAfrican Swine Fever (ASF) is a highly contagious, generalized disease of pigs caused...
25/07/2021

African Swine Fever (ASF)

The Disease
African Swine Fever (ASF) is a highly contagious, generalized disease of pigs caused by an Iridovirus of family Asfarviridae that exhibits varying virulence between strains and is very hardy to physical and chemical inactivation. The agent can remain viable for long periods in blood, faeces and tissues. It can also multiply in its vectors. In view of this, the control of ASF is dependent on stamping out policy and strict quarantine enforcement. It most commonly appears in the acute form as a haemorrhagic fever. Subacute and chronic forms of the disease also exist. Mortality is usually close to 100 percent and pigs of all ages are affected.

Geographical Distribution
African swine fever (ASF) is now established beyond Africa, in the Caucasus and Eastern Europe. In the past, the virus was already detected outside Africa from the 1950s to the 1980s in Europe, the Caribbean and Brazil. The disease was effectively eradicated from outside of Africa with the exception of the Italian island of Sardinia, which remains endemic.

ASF is considered endemic in most countries in sub-Saharan Africa. Nevertheless, ASF dynamics remain variable from one sub-region to another. Certainly, the upsurge of ASF in many areas is driven by the tremendous growth of the pig sector seen in Africa, with some countries more than doubling their pig populations in less than a decade and the increased movement of people and products.

Since its introduction to the Caucasus in 2007, ASF quickly spread into Armenia and the Russian Federation. More recently, outbreaks have been reported in Ukraine and Belarus. The disease is now believed to be endemic in parts of the Russian Federation and the Caucasus.

The disease travels mainly through the non regulated movements of infected pork and pig products, although the transboundary spread by wild boar has also been documented. The recent developments in Eastern Europe indicate that a further geographic expansion of ASF is likely to occur, requiring increased prevention and vigilance to protect swine populations and the associated business and livelihoods. Any country with a pig production sector is at risk of the entrance of the disease.

Address

Adama
1000

Telephone

+251968485345

Website

Alerts

Be the first to know and let us send you an email when Swine Management posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Swine Management:

Shortcuts

Share

Category