Reviewed
October 1, 1993
Care of Pigs From Farrowing to Weaning
John C. Rea
Department of Animal Sciences, University of Missouri-Columbia
The
most critical period in the life cycle of a pig is from birth to weaning.
On the average, about two pigs per litter are lost during this period.
Poor management is the major contributing factor, although the actual
cause may be crushing, bleeding from the navel, anemia, starvation
or disease.
Weaning large litters of thrifty, heavyweight pigs is a key factor
for a profitable swine herd. This publication attempts to outline
management practices that help keep pigs alive and profits high.
Preparation for
farrowing:
The average gestation period for sows is 114 days. To prepare for
farrowing, producers should know when sows are due. They also need
a method to identify all sows. The gestation table (see Table 1) is
designed to help producers determine farrowing date based on the date
sows are bred.
Table 1. Gestation based on 114-day gestation time. Date bred1 Due
to farrow
January 1 April 25
February 1 May 26
March 1 June 23
April 1 July 24
May 1 August 23
June 1 September 23
July 1 October 23
August 1 November 23
September 1 December 24
October 1 January 23
November 1 February 23
December 1 March 25
1Farrowing dates for other breeding dates can be easily interpolated.
For example, a sow bred November 6 will farrow March 1.
However, producers should be ready for delivery prior to the due date
because of individual variation in gestation.
Newborn pigs
have a better survival chance if they arrive in a clean, sanitized
farrowing facility. In addition, most producers feel that a break
between farrowing reduces disease buildup. Many producers, however,
farrow continuously to maximize use of expensive facilities. They
must do a top job of cleaning and sanitizing.
A steam cleaner
or high-pressure sprayer can be used successfully to clean the farrowing
house. Adding a detergent helps remove organic matter. A disinfectant
can be applied after cleaning. Cleaning also can be done with a shovel
and broom. Floors can be scrubbed using a solution of one pound of
lye and 30 gallons of water.
Some producers
fumigate, especially those who have had a consistent scours problem
in a central house. Directions should be followed carefully and precautions
taken to avoid accidents with fumigation.
In addition,
the sow should be washed with soap and warm water immediately prior
to being put into the farrowing pen.
Care at farrowing
The newborn pig has three basic requirements:
A good environment;
Adequate and regular nutrition; and
Safety from disease and crushing.
Individual attention
from the producer at this point pays off with more live pigs. The
amount of labor available may determine how much time you spend in
the farrowing house. One person in charge of the farrowing works well
in larger operations. Attendance at farrowing will pay off in more
live pigs but may not be economically feasible. Tables 2 and 3 indicate
the scope of piglet mortality and the large proportion of deaths occurring
the first few days after farrowing.
Table 2. Piglet mortality of sows and gilts (Lemann and Knudson, 1972).
Total Percent of Pigs Born
Pig death prior to first observation/litter 0.70 7.1
Pig death after the first observation 1.79 18.2
Mean pig death/litter 2.49 25.3
Pig deaths after first observation:
Crushing
Starvation
Born weak
Chilling
Transmissible
gastroenteritis 30.9 percent
17.6 percent
14.7 percent
5.5 percent
3.9 percent
Other diarrheas
12.9 percent
Pneumonia 1.4
percent
Others 13.1 percent
Total 100.0 percent
Table 3. Death
in relationship to time since parturition (Aherne. University of Alberta).
Days from parturition No. of deaths Death as percent of total
1 302 46.7
2 77 11.9
3 75 11.6
4 40 6.2
5 19 2.9
6 11 1.7
7 9 1.4
8-14 32 4.9
15-28 39 6.0
29-56 43 6.7
Total 647 100.0
Management ¡ª first few days after farrowing
There are many essential chores to be done shortly after pigs are
born. The navel should be disinfected the day pigs are born using
tincture of iodine. If possible, equalize litter size. If several
sows are farrowing within a 24-hour period, pigs can be transferred
successfully from one sow to another. Transfer bigger pigs in the
litter, not the runts. Best results occur if pigs are transferred
the first 3 days of life and have received colostrum before transfer.
Clip needle teeth, being careful not to crush the teeth or cut the
gums. At the same time, tails can be docked. To dock the tails, use
the same side-cutter pliers. Leave a stub on the tail about 1/4-inch
long. Tail-docking is best done when the pigs are one day old.
Ear-notching
is a good practice even in commercial herds. (See MU publication G2505,
Universal Ear Notching System for Pigs.) This identification helps
select replacement animals from top litters and gives a check on age
when pigs reach market weight.
There are many
good sources of iron that can be used to prevent anemia. Iron-dextran
injected in the muscle is an effective method. Injections in the neck
or forearm are preferred to injecting in the ham. Common levels are
150-200 milligrams of iron as iron-dextran, usually given the first
2 to 3 days after birth. Don't give overdoses of iron because it may
induce shock. Iron also can be mixed in the feed or in the drinking
water. Supplying uncontaminated soil in the pig area is another method
of supplying iron but is not used much in today's confinement systems.
Checking the
sow's temperature immediately after birth and each 12 hours the first
two or three days helps head off problems. This has proven particularly
helpful in initiating early treatment for MMA. Temperatures of 104
degrees F and above indicate some action is needed.
Light birth weight
pigs present a difficult management problem. Table 4 indicates nearly
60 percent of pigs born under 2 pounds will perish. Table 5 indicates
that with extra care and nutrient supplementation, many of these pigs
can be saved.
Table 4. Relationship
of birth weight and survival1. Weight range (pounds) No. of pigs Weight
distribution of population (percent) Survival (percent)
Under 2.0 1,035 6 42
2.0-2.4 2,367 13 68
2.5-2.9 4,197 24 75
3.0-3.4 5,012 28 82
3.5-3.9 3,268 19 86
4.0 and over 1,734 10 88
Total 17,613 100 (Average) 77
1From Pork Industry Handbook. 1984 litters. Average birth weight of
live pigs farrowed 3.0 lbs. Iowa Swine Nutrition Herd Performance
Data.
Table 5. Survival of nursing pigs dosed with milk replacers1. Treatment
Control Supplemented
No. pigs 69 69
No. survived 34 51
Percent survived 49 740
1Moody et al., Journal of Animal Science 25(1966):1250. Nursing pigs
under 2.0 lbs. orally dosed once or twice daily from the day born
to 7 days with 15 ml reconstituted milk replacers, 3.2 water: solids
ratio.
Management during lactation
Baby pig scours. Baby pig scours are major ongoing problems for swine
producers. Most common diarrheas are caused by various strains of
Escherichia coli, a gram-negative bacteria common to the intestinal
tract of all mammals. The symptom of E. coli-induced diarrhea is a
watery, yellowish stool. Pigs are most susceptible from 1 to 4 days
of age, at 3 weeks of age and at weaning.
Although pigs are born with little disease resistance, this resistance
increases as they absorb antibodies from their mothers' colostrum.
Because pigs' ability to absorb antibodies decreases rapidly from
birth, it becomes important that they feed on colostrum soon after
birth. Colostrum provides the only natural disease protection they
will have until their own mechanism for antibody production begins
to function effectively at 4 to 5 weeks. Disease resistance is lowest
at 3 weeks. It is wise to avoid unnecessary stress (castration, vaccination,
worming) at this time.
In treating common
scours, orally administered drugs are usually more effective than
injections. You should use a drug effective against the bacterial
strain on your farm.
A dry, warm,
draft-free environment is of primary importance in reducing scours.
Sanitation is also very important in reducing the incidence of baby
pig scours.
Other diseases
such as transmissible gastroenteritis (TGE) and swine dysentery may
cause more serious diarrhea problems. Contact your local veterinarian
if diarrhea persists or does not respond to treatment.
Castration. Boar
pigs can be castrated any time before they are 4 weeks old. There
is less shock on them at an early age and many producers do this chore
the first week.
Creep feeding.
In addition to sows' milk, pigs need a creep feed to make maximum
gain through weaning. Provide a fresh creep feed at one week of age
in a place where pigs can get away from the sow.
A creep ration
should be high-quality, complete mixed feed that is eaten readily.
Good creep rations can be purchased or mixed on the farm. When creep
rations are formulated and mixed on the farm, take particular care
to use a high-energy palatable mixture that meets the pig's nutrient
needs.
Getting pigs
to eat adequate amounts of a creep ration is often a problem. Place
the creep feeder in a warm, dry, well-lighted area. Feed small amounts,
and feed frequently to keep the ration fresh. Sprinkling feed on the
floor or placing it in a shallow pan may help pigs start to eat. Pelleted
feeds are usually eaten more readily than meal.
Weaning pigs.
Where good management is practiced, pigs are consistently weaned successfully
when three to six weeks old in Missouri. Time of weaning depends somewhat
on care, facilities and production schedules. Weaning under five weeks
of age requires more skill and attention. Warm, dry facilities free
from draft are essential.
Pigs weighing
15 pounds or more generally can be weaned successfully regardless
of age if they are eating well. It is extremely important to have
a dry, heated, well-ventilated, well-insulated house available for
pigs weaned early, particularly in bad weather.
Don't start pigs
in large groups. Small groups of 20 to 25 head per pen do best. Allow
3 to 4 square feet of space for each pig. Sort pigs according to size
and weight.
Parasite control.
Monitor your parasite problems by analysis of worm eggs in manure
and slaughter checks. Some confinement units have minimal problems
with internal parasites. Several good products are available. Recommendations
for parasite control are subject to change. Check carefully to see
that all products used are current and that limitations on time of
use prior to slaughter is observed.
Sow feeding pointers
Good nutrition is important for lactating sows. A 15 percent protein
high-energy ration containing adequate vitamins and minerals is recommended.
Reduce intake of sows immediately prior to farrowing, or add bulk
with one part bran or ground oats to two parts lactation ration to
reduce problems with constipation at farrowing.
After farrowing, gradually increase the ration so that the sow is
on full feed by seven to ten days after farrowing if she has had at
least eight pigs in the litter. Feed a high-energy diet during lactation
to support milk production.
Heavy milk producing
sows have difficulty eating enough feed to maintain their condition.
More frequent feeding, pelleting and adding fat are techniques to
increase energy intake.
Summary
Have sows and facilities prepared for farrowing.
Be present at farrowing, if possible.
Keep pigs warm and dry.
Process pigs early (navels, teeth, tails, castration).
Prevent anemia with iron shots.
Prevent scours.
Minimize stress at weaning.
Control parasites.
Check sows' nutrition.
Articles
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