Operating procedures for feeding and management in the farrowing house of a 30,000-head pig farm

Operating procedures for feeding and management of pigs in the farrowing house of a 30,000-head pig farm (trial)

I. Preparation before pigs enter 1. Personnel preparation: Stockpersons and technicians shall be in place promptly according to the farm's arrangements. 2. Pen preparation: (1) Empty period: In principle, no less than 5 days, so as to allow thorough disinfection. (2) Pen cleaning: Stockpersons must complete thorough cleaning within 2 days after the pigs are moved out. If specific drugs need to be added during cleaning, this shall be decided by the technician. (3) Pen inspection and repair: After completing pen cleaning, stockpersons shall carefully inspect the facilities in the house; if damage is found, they shall report it promptly and assist the repair personnel in their work. Only after the technician has inspected and accepted it as qualified may disinfection proceed. (4) Pen disinfection: After the cleaned pens have dried, immediately carry out the first disinfection with a 2%-3% caustic soda solution; within 2-3 hours, rinse the caustic soda solution away with clean water; leave the pens empty for 2-3 days, then fumigate with potassium permanganate and formalin; 24-48 hours before pigs enter, according to the technician's requirements, select drugs and appropriate concentrations for the third disinfection. Disinfection must be comprehensive and thorough, leaving no dead corners. Only after the technician has inspected and accepted it as qualified may pigs enter; otherwise, repeat the disinfection once. 3. Production tool preparation: Prepare sufficient brooms, mops, feed carts, feed shovels and other tools, thoroughly clean them and soak and disinfect them with the designated disinfectant solution, then dry them for later use. 4. Disinfection pool preparation: The disinfection pool at the entrance of the pig house shall be cleaned thoroughly, cracks repaired, and 0.5-1 hour before pigs enter, disinfectant solution and old burlap bags shall be added as required. After pigs enter, the disinfectant solution shall be changed more than twice a day until all pigs are out. 5. Feed preparation: Technicians and management personnel shall forecast feed needs according to the expected number of pigs entering. In principle, prepare two days' worth of feed, so that feed supply is neither interrupted nor kept stale.

II. Environmental requirements and control inside the house after pigs enter 1. Hygiene: Keep the pens dry, with no accumulation of pig manure. Carry out frequent inspection, frequent cleaning and frequent scraping of manure. Leftover feed in the sow trough shall be scraped clean before and after feeding, and clean water shall be replaced. The entire pig house shall be kept clean and tidy, with no accumulation of items unrelated to production. 2. Temperature: (1) House temperature: The farrowing room temperature is best kept at 22-25°C; if too low, close the windows and heat. In summer it shall not exceed 32°C; if it exceeds 32°C, turn on fans for ventilation and cooling; if it exceeds 35°C, adopt both water spraying and ventilation to cool it down. (2) After piglets are born: 1-3 days, keep at 30-32°C; 4-7 days, keep at 28-30°C; 8-15 days, keep at 25-28°C; 15-30 days, keep at 22-25°C. (3) Temperature control: High and low temperatures are controlled by turning infrared lamps on and off and adjusting the height of the infrared lamps (adjust temperature according to the pigs' condition). 3. Relative humidity: Keep the relative humidity inside the house at 65%-75%, controlled by sprinkling water in the aisles inside the house, opening or closing doors and windows, or strengthening ventilation. 4. Ventilation and air exchange: The air inside the house should be such that a person walking into the pig house does not smell pungent odor; if there is a relatively strong odor, regulate it by turning on exhaust fans. In winter, ventilation and air exchange shall take into account maintaining the temperature inside the house, and generally should be carried out at noon when the outside temperature is relatively high or the indoor temperature is relatively high. The wind speed is best at 0.2 m/s-0.3 m/s.

III. Pigs entering —— the pre-farrowing period 1. Requirements for pigs entering: (1) Time for pigs entering: Pigs enter 5-7 days before the expected farrowing date, and the expected farrowing dates are required to be concentrated within one week. (2) Batch for pigs entering: Completed in one go; in principle, no additions or removals may be made midway. (3) Number of pigs entering: Enter in one go all sows for all pens in the farrowing pens away from the ground. (4) Sow tags: The ear number on the sow production movement tag must match the pig's ear number. Those without a sow production movement tag must have one completed before the pig may enter. (5) Disinfection: Within 24 hours after pigs enter, they must be cleaned and disinfected once with the pigs present, and a mild disinfectant should be chosen. The specific drug and concentration shall be decided by the technician. (6) Duty personnel: From 3 days before expected farrowing, stockpersons are required to be on duty 24 hours a day in the pig house. 2. Deworming: Deworm 7-10 days before expected farrowing with 2% trichlorfon or another new drug. The specific operation shall be decided through discussion between the technician and the farm manager. 3. Feed change and control: (1) Feed change: The 326 feed for sows before farrowing shall be changed in the gestation house. (2) Daily feeding amount: After sows enter the farrowing house, until 2 days before farrowing, the average daily feeding amount is 2.5-3 kg/head. (3) Feed reduction 2 days before farrowing: Decide whether to increase or decrease the feed amount according to the sow's body condition, fatness or thinness, and the degree of udder fullness. For those with fat body condition and fully red and swollen udders, feed concentrated feed at 50% of the usual amount; for those with average body condition, feed concentrated feed at 70% of the usual amount (2-2.5 kg), but on the day of farrowing, gradually reduce it to below 50% of the usual amount (about 1 kg). (4) Feeding amount for sows after farrowing: Do not feed at the first meal; feed 1 kg at the second meal, then gradually increase to 1.5-2.0 kg per feeding after one week. 4. Preparation of farrowing tools: 0.5-1.0 hour before expected farrowing, prepare towels, scissors, tooth scissors, iodine tincture, disinfectant powder (potassium permanganate powder), hemp rope, old burlap bags and other items. 5. Disinfection: Disinfect with pigs present once every three days, and the specific disinfectant and concentration shall follow the veterinarian's advice. Farrowing tools such as scissors, hemp rope and tooth scissors shall be soaked in disinfectant solution and dried for later use. 6. Preparation of warming equipment: One day before expected farrowing, prepare ordinary light bulbs or infrared light bulbs, plugs, etc.