Feeding technology for gilts

If the lean-type gilts are selected for their own stay, they are required to be raised from the finishing pigs to the reserve sows before 60 kg. Can not be raised by the method of fattening pigs before breeding. If you buy a gilt from outside, you also need to buy it before 60 kg. If you buy too late, the sow is too heavy, it is likely to have been raised as a fattening pig, which is not good for reproduction. On the other hand, the purchased gilts are too late, and there is not enough time to adapt to their own farms, which is likely to cause reproductive failure.

From 60 kg into the gilt breeding stage, the feeding management is different from the finishing pig. The growth rate per day can be maintained at about 500 to 600 grams. This requires proper control of the amount of feed for the gilts. It is recommended to change to 2 meals a day, preferably with wet material. The feed of the gilts is preferably prepared separately, and the feed protein, amino acid, cellulose, vitamins and minerals are required to be slightly higher than the fattening pigs. This is conducive to the development of a fertile and robust gilt.

When the gilts reach 7 months of age and weigh 110 kilograms, observe the puberty of the sows. Request to breed in the second estrus. Before the breeding, the amount of feed can be increased, and multiple ovulation can be promoted.

Buying gilts from outside must be purchased from a farm with good epidemic prevention and high health. Newly purchased gilts should be kept in isolation for a period of time (usually 4 weeks to 6 weeks). They cannot be immediately mixed with the pigs in this farm and are prone to infectious diseases. During the isolation observation period, various vaccinations are made, and the health status of the gilts is observed. If everything is ok, start to contact the pigs and adapt the gilts to the microbial environment of the field to increase their resistance. This contact should be gradual. The gilts can be brought into contact with the healthy old sows. Increased exposure to the old sows in the field allows the gilts to develop strong immunity and ensure successful breeding.

Management should increase the activity area of ​​the gilts, maintain the health of the pens, train the gilts to have good hygiene habits, and do the necessary immunization and deworming.

Key feeding management techniques for weaned piglets (conservation)

If the piglets grow well in the delivery room and feed the amount, the feeding management of the weaned piglets is relatively simple. Need to pay attention to the following links:

1. The temperature of the early weaning pig house must meet the minimum needs of the piglet. Just weaned pigs require a higher temperature environment. The required temperature is above 26 °C, and there is no wind in the hall. It can be gradually reduced in the future.

2. The feed of the weaned piglets is very important and the quality requirements are very high. Feed requires high digestibility, high palatability, high amino acid, and high quality. Piglet feed within one week after weaning is generally recommended to continue feeding before weaning, although the quality of the feed is very high. One week after weaning, the weaned pigs can be fed the No. 1 material at a slightly lower price. After 3 weeks of weaning, it can be replaced with weaned piglet No. 2 material to reduce feed costs.

3. Just weaned piglets, stress, eat less, affecting the growth of piglets. It is required to let the piglets receive the feed as soon as possible after weaning, and it is not allowed to feed the piglets for a long time. The faster the piglets start to feed, the lighter the weaning stress. Do not limit piglet feeding if there is no serious diarrhea.

4. Ensure that the piglets are drinking clean water. It is best to have a separate piglet drinking tank. When piglets are diarrhea, adding drugs and dielectrics through the tank helps to quickly control diarrhea and reduce losses.

Key feeding management technology for finishing pigs

Feeding management of finishing pigs is relatively simple and technical requirements are low. But you need to pay attention to the following aspects:

1. Feed requirements for finishing pigs are scientifically classified according to lean meat rate and growth stage. Varieties with high lean meat rates require higher levels of amino acids. Varieties with low lean meat rate can appropriately reduce the protein and amino acid levels of the feed. From 25 kg to 100 kg, sometimes to 120 kg, it is required to be divided into 3 to 4 weight stages: 25 kg to 35 kg, 35 kg to 60 kg, 60 kg to 90 kg, 90 kg to 120 kg. As the body weight increases, the protein and amino acid levels of the feed gradually decrease. It is not possible to feed a feed throughout the fattening period.

2. Feed requires full price and balance. If you prepare your own feed, you should prepare a balanced feed based on the lean meat rate and weight stage on the basis of purchasing a reputable premix or concentrate.

3. Feed crushing fineness requirements are reasonable. Too coarse digestion is not good, too much affects feeding and causes digestive ulcers. Generally, the hammer mill sieve can be 2.5 mm to 3.0 mm.

4. Feeding method can be used in automatic feeding box, free to eat, or wet material can be fed 3 times a day. Lean pigs require as much feeding as possible, no restrictions. The lean meat type fattening pigs feed the amount of full-price feed every day. If the actual amount of feed consumed by the finishing pigs per day is significantly lower than the recommended amount on the table, the pig growth and feed conversion efficiency will be reduced. Especially in the cold season, the consequences of insufficient feed intake are more serious. You should try to increase the amount of feed to the recommended level. If the recommended feed volume is still not available, the health of the herd, environmental conditions, and quality of the feed may be problematic. The problem should be identified and resolved.

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5. It is important to ensure adequate, clean drinking water. Drinking water must be clean and free of pollution. The flow rate of the drinker is required to reach 1 liter of water per minute.

6. Keep the finishing house clean and dry. Clean pig manure in time.

Breeding and key feeding management techniques for pregnant sows

The sooner the sow is weaned, the better. In order to promote estrus and ovulation as soon as possible after weaning, the sows are required to be weaned: 1. Continue to feed the lactating feed. 2. Allow the sow to be fully fed (not significantly reduce the amount of feed) until it is mated. Immediately after breeding, the amount of feed is reduced to the amount of feed in the pre-pregnancy period and fed to the pregnant sow feed. If you feed too much early in pregnancy, you may reduce your litter size and waste your feed.

Key measures for feeding pregnant sows: 1. Restrict the amount of feed in the early stages of pregnancy, and feed about 2 kg per day at full price. 2. In the middle of pregnancy, increase the amount of feed appropriately, 2.2 kg to 2.3 kg per day. 3. In the last 30 days of pregnancy, increase the amount of feed, about 3 kg per day.

Pregnant sows must limit the amount of feed. The feeding method requires 2 times a day and is fed with wet material. Feeds for pregnant sows require lower levels of protein but require higher levels of vitamins, minerals and cellulose. At the same time, do not feed the moldy, degraded feed of pregnant sows. In places where conditions permit, feeding 1 kg to 2 kg of green feed per day is very beneficial for pregnant sows.

Key feeding management technology in delivery room

The sows were rushed to the sterilized delivery room 1 week before the expected date of delivery (114 days of gestation) to allow the sows to adapt to the delivery room and feed. Reducing the amount of feed 2 days before the sow's labor is conducive to the successful delivery of the sow and the reduction of mastitis. When the sow's breasts are swollen and the back nipples are milking out, they are ready to take delivery and cannot leave. According to the delivery procedure, the umbilical cord is broken, the iodine is disinfected, the towel is dried, and the hair is dried under infrared light. Once the hair is dry, let the piglet get milk. Can't let the piglets get milk for a long time. The 12-hour milk after delivery contains the immunoglobulins necessary for piglet survival. Make sure that each piglet eats colostrum, especially for weak and post-born piglets.

A warm environment is required for new born piglets. The area where the piglets are active is about 30 °C at the time of birth, and then slowly drops to 25 °C at the time of weaning. A warm environment is essential to the survival of piglets.

Train piglets to feed from the 5th day of birth. It is required to purchase high-quality piglets, and each piglet is required to eat more than 0.6 kg of piglets before weaning. It is required to raise clean drinking water for piglets.

Piglets are required to inject 1 to 1.5 ml of iron injection (preferably containing selenium iron) 3 days after birth. In selenium-deficient areas, vitamin E-selenium injections are also needed 1 week after birth to prevent sudden death and diarrhea in piglets.

Feeding of lactating sows is very important, affecting the amount of milk produced and the results of the next child. The key to feeding the lactating sows is: 1. Using high-protein, high-digestibility, high-paste, full-price feed, never use lactating sows for feed from pregnant sows. 2. Let the sow eat as much as possible. In the hot season, it can be increased to feed 4 times a day, feed the pigs with wet materials, and increase the feed amount by using less feeding and filling. 3. Let the sow eat enough as soon as possible after delivery, can not control the amount of sow feed for a long time, do not control or control the feed. 4. Do not reduce the material before weaning. After weaning, continue to let the sows eat the lactation, and do not limit the feeding of the sows, and promote the sows to estrus and ovulation as soon as possible. 5. Provide clean, adequate drinking water, especially during the hot season.

Weaning of piglets requires a one-time weaning. When the piglets eat more than 0.6 kg of feed and weigh more than 7 kg, the weaning is very smooth. Rural pigs generally require 28-day-old weaning. It is difficult for too early weaned pigs to survive, too late to wean, and reduce sow fecundity.

Pig house environment, hygiene control technology

Important environmental factors that affect pig growth and health are: temperature, humidity, wind speed, harmful microbial concentration, harmful gas concentration, and dust concentration. Temperature and humidity requirements in the pig house.

For the wind speed requirements in the pig house, the wind speed should be reduced as much as possible during the cold season, and the wind speed should be increased as much as possible during the hot season. In the cold season, the ventilation of the pig house is often insufficient, resulting in an increase in harmful gases, dust and harmful microorganisms in the pig house, which seriously affects the health of the pigs and serious infectious diseases. Therefore, a certain amount of ventilation must be guaranteed during the cold season. When a person does not feel suffocating or smoked in a pig house, the air in the pig house probably meets the requirements. Otherwise, it is necessary to increase the amount of ventilation. In particular, it was found that the pigs were crying and the eyes were red, indicating that the harmful air gas was seriously exceeded and the ventilation was immediately increased.

Thorough cleaning and disinfection of the pig house can significantly reduce the concentration of harmful microorganisms and greatly reduce the spread of infectious diseases. “All in and out” is a very useful measure to control the spread of infectious diseases and requires every farm to persist. The “all in and out” technology requires that all pigs in a pig house be thoroughly cleaned, thoroughly disinfected, thoroughly dried, and then placed in healthy pigs. It is required to implement “all in and out” in the delivery room, piglet breeding house and fattening pig house, and the pregnant sow house may not be implemented. For small-scale pig farms, the pig houses can be built into independent small units, and each small unit is implemented in “all in and out”. For the pig farmers who purchase the piglets for fattening, all the pigs can be thoroughly cleaned and disinfected after being slaughtered, and then a batch of piglets are fattened from a sow farm at a time, and all the pigs are cleaned and disinfected after being discharged. Don't take a few shots and make a few more. It should be noted that all units must be empty and no pigs are left. When you are out of the column, individual pigs and sick pigs appear, and it is best to go out together without leaving any trouble. If it is too small, it can't be put together, and it can't be left in the unit. It can be kept alone in the sick circle to be able to go out.