Management & Welfare

Addressing the challenge of Management in Transition

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Read more content from August 2020

Weaning, a “complicated” stage

In pig production, each phase is of fundamental importance for the optimization of production. The economic cost of the piglet, before its slaughter, is the responsibility of all the agents involved in its correct growth and adaptation to the environment around it, in order to achieve the maximum performance of each animal.

In this article, we will try to explain the management needed to make possible that expression of the productive performance of our animals in phase 2, commonly known as transition.

Weaning is one of the most complicated immune challenges the piglet will have to face throughout its life. At this time, a series of changes will occur, both physiological and environmental, which will test the immune status of the animal. The weaning piglet, in our production model, is an immature animal. A physiological, psychological and nutritional adaptation to the new environment is necessary. This is where management plays a key role.

Our goal should be to help the piglet successfully overcome this complicated and stressful stage, with the aim of starting the intake of both water and feed as soon as possible.

ROOM COMPLETELY EMPTY AND CLEAN
Before the piglets arrive in the facility, it must have been completely emptied.

Cleaning and disinfection

A suitable cleaning and disinfection plan should have been applied, with all organic matter removed with pressurised water, followed by the application of soap and finally a disinfectant. Once the cleaning protocol has been carried out, the room must be completely dried.

There should be no trace of the chemicals used, and areas such as feeders and water bowls should be thoroughly inspected for residue.

Heating

It is essential to activate the heating system at least 12 hours before the arrival of the piglets.

This will help us to find a comfortable environment for the animals and avoid drafts, as we will have heated the surfaces in contact with the air in the room.

 

ROOM SETUP
In an ideal situation we would have:




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