UGA ADSC 2010 - Management in Swine Production
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ADSC 2010 Lecture 36Outline of Last Lecture I. Beef Cattle Disease: Nutritional**SWINE PRODUCTION**II. Farrow – To – Finish III. Types of ProductionIV. Management ConsiderationsA. Selection of Breeding StockB. Mating SystemC. Management of Breeding Outline of Current Lecture I. Management of BreedingII. Management During GestationIII. Management at FarrowingIV. Management During LactationV. Care of Baby PigsCurrent Lecture: I. Management of Breeding- Important that sow’s nutritional requirements are met- ROT: 4# / day balanced ration (+1 in winter)- Flushing- Provide additional feed (6-8 # / day) for about two weeks prior to breeding to enhance number of ova developed/ovulated- High temperature (>85°F)- Delays and prevents estrus- Reduces ovulation- Increases embryonic mortality- Pregnancy check sows- Boar exposure- ultrasoundII. Management During Gestation- Limit feed sows- 4-5 # / day (1.5-2 # / 100# live weight)- Adjust for season- 13-14% crude protein- Feed Some roughage to minimize “constipation”- Sows gain about 50-70 lbs.- Gilts gain about 70-100 lbs.**Sows normally loose around 50 lbs. from farrowing to next breeding- Inadequate nutrition during gestation:- Weak pigs and decreased “Survivability”- Low milk production- Higher feed requirements from sow- Lower litter weight due to low milk production and low sow performance- Rebreeding difficulties: longer post-partum interval- Excessive Nutrition during Gestation:- Economic losses- Increased embryonic mortality- Farrowing problems – dystocia- Rebreeding problemsIII. Management at Farrowing- Clean farrowing rooms, leave vacant for 5-7 days- Move sow to farrowing crate five days prior to farrowing- Estimate farrowing by calendar or visible signs (nervousness, enlarged abdomen, swollen vulva, filled teats)- Farrowing crate minimizes pig being crushed by sow- Wash sow underlines and teats prior to moving into farrowing crate- Feed to prevent constipation- Bulky diets (oats, soy hulls, wheat bran)- Include laxatives (Epsom salts, KCl)- Watch closely at farrowing- Clean pigs and dry them- Ensure that pigs nurse and consume colostrum- Provide additional heat (room temp 70-75°F; creep area 85-95°F)IV. Management During Lactation- Lactation peaks at 2-3 weeks- Energy requirements doubles/triples- Change to full-feed or increase energy content of diet- Increase protein to 14-16%- Use caution when moving sow to full-feed following parturition- May cause mastitis, low milk production, and scours in pigs- ROT: feed up to 3# of feed the first 24 hrs.- Increase feed 2-3#/day until full-feed (5-6D)- Include a laxative factor in feed for 7 days post-farrowingV. Care of Baby Pigs- 65% of pig death loss occurs within 3 days of birth- Most important factor is to manage body temperature- If pigs get chilled, see longer sensitivity to scours and pneumonia- Room temperature 70-75°F; creep area 85-95°F- Ensure pigs get colostrum during first 48 hours- Pig loses ability to absorb antibodies after 48 hours- Dip navels and umbilical cords in iodine- In first 3 days- Cross-foster pigs, if necessary- Castrate males, can wait up to 14 days- Clip the 8 needle (milk) teeth- Give iron injection (boost at 2 weeks)- Vaccinate for:- Atrophic rhinitis- Mycoplasma- Pasturella- Erysipelas- Ear notch and clip tails- Wean at 21 to 28 days (pigs weigh 12 - 15 lbs)- Move to nursery and begin “starter” ration- Stay in nursery about 4 weeks- Pigs weigh 40 - 60 lbs at 8 to 10

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UGA ADSC 2010 - Management in Swine Production

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