Care and management of baby pigs from birth to weaning

INTRODUCTION
• Birth weight is important because heavier pigs
at birth tend to be heavier at weaning at even
growing.
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• An estimate showed that 15% of the baby’s pig
body’s heat is lost to the floor by conduction.
• Roughly 10% thorough the normal evaporation of
water from the respiratory tract and skin.
• Of the various sources of heat, it is believed that
the straw that the straw bedding is still the most
effective means of providing the baby pigs with
comfortable environment. It permits the piglets to
alter their environment in order to meet the needs
of the moment.
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• Correct environment temperature is most
critical during the first 6 days of post natal life
when the thermal-insulation of the pig is at its
lowest.
• The capacity of the pig to regulate body
temperature starts to improve gradually only on
the 7th day onwards up to the 20th day when
full important to provide the baby pigs
supplemental heat to prevent serious losses
from chilling.
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• The presence of artificial heat source in the
farrowing unit also helps prevent losses from
crushing because it attracts the baby pigs prefer
a temperature ranging from 30-31°C for the
first week at birth, 29°C to 30°C after the first
week until 6th week and declines as the pig
grows older (26 to 30°C for 50 kg pigs and 17
to 22°C for a 100 kg pig)
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Cutting of the Umbilical Cord
• the umbilical cord is very vital organ for the
growth and development of the fetus during the
pregnancy but becomes an unnecessary
appendage and crucial area for the entrance of
infection after the pig is born.
• tie the umbilicus about 1 to 2 inches from tha
base with a sterile thread.
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Cutting the Needle Teeth
• pigs are born with 4 pairs of sharp teeth (two
on each jaws called “black” teeth because of
their darker color compared with the incisors.
Some authors refers to them as “needle” or
“wolf” teeth because, they should be cut
immediately after birth because they do more
harm than good to the producers.
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Prevention of Tail Biting
• Tail biting is major problem in many commercial
swine farms in the country.
• Tail biting can be triggered off by an injury to the
tail and it requires only one pig in a group to start
biting and the other quickly follow suit.
• Other reports indicated that it could be due to the
excess humidity, trapped stale air, and sudden
charges in the weather, shortage of protein and
excess energy in the diets.
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Other dietetic factors include:
A. Shortage of Fiber
B. Excessively high or excessively low calcium
C. Deficiency of salt in the diet
 Parasite infection is another, which has been
incriminated as the cause of tail biting. A pig
with worms tends to switch its tail sharply and
angrily.
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Feeding the suckling Pigs with Colostrum
•Colostrum is exceedingly rich in these protective
molecules and it is imperative that each newborn
piglet consumes colostrum within hours of birth in
order to received adequate immunity against
infective organism.
•The gut of the piglets can absorb these large
molecules intact only for short period after birth the
absorption takes place within an hour of suckling,
initially complete after 6 hours and by 16 hours
after birth it is no longer possible.
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1. Earnotching
•This is one of the most/common method used
in identifying individual pigs in the litter.
•A notch on the ear is permanent but unslightly
and difficult to read when obliterated through
injuries.
•It comprises of cutting a V shaped notch/es on
specific places along the borders of the ear by
means of a earnotchers or scissors
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2. Tattooing
•It consist of piercing outlines of desired
numbers of figures on the skin inside ear and
the incorporating a black vegetables pigment
into their punctures.
•The use of the tattoo method in identifying
swine is not popular as earnotching although it
is good as far as permanency of the mark is
concerned.
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3. Ear Tagging
•Tags or labels are made up of light metal or
strong plastic with the number stamped on
them. Tags are fixed generally to the number
stamped on them. Tags are fixed generally to
the ear with a special tagging forceps.
•There are two types of tags:
1. Self-piercing types
2. Non-piercing types
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Prevention of Baby Pig Anemia
•Baby pig anemia is an old and well-known
disease problem to the progressive producers.
•This disease is brought about and mammary
transfer of iron to the inefficient placental and
mammary transfer of iron to the piglets.
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Signs of Iron Deficiency Anemia
•Clinical signs
 Poor Growth
 Rough hair coat
 Inactive and depressed
 Diarrhea
 Pallor (Paleness of gums, eyelids, lips and skin)
 Anoxa (deficiency of oxygen reaching the tissue
of the body)
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Signs of Iron Deficiency Anemia
•Subclinical Signs
 Poor Growth
 Rough hair coat
 Inactive and depressed
 Diarrhea
 Pallor (Paleness of gums, eyelids, lips and skin)
 Anoxa (deficiency of oxygen reaching the tissue
of the body)
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Creep Feeding the Baby Pigs
•Begin feeding the creep feed when nursing pigs
are about one week of age to make sure that
they will be consuming sufficient amounts of the
dry feed before milk production starts to
decline.
•It is also help a great deal in preparing the
piglet for the diet on which it would have to live
on after weaning.
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Rearing the Orphan
•Orphan pigs are brought about by a number of
factors like death of the sow after farrowing
udder disturbances, lactation failure and too
many pigs in a litter.
•There are various possibilities of rearing orphan
pigs. Some of these are fostering, artificial
feeding and rotational feeding.
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Castration
•The removal of the primary sex organ of the
male is done when the pigs are about two
weeks from birth or earlier.
•When castrating pigs, age, health condition
and susceptibility to stressful condition of the
animal must be consider.
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Weaning the PIGLETS
•Weaning practices had changed gradually from
the traditional weaning to early weaning and
finally to artificial rearing with the ultimate
objective in increasing the number of pigs
weaned per sow per year.
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Weaning the PIGLETS
1. Traditional weaning (TW)
• In traditional weaning the pigs are weaned
at 8 to 10 weeks of age which has been the
usual practice in the past. With a gestation
period of 114 days and a dry period of 26
days on the average, a sow under the system
will have only 1.7 to 1.9 farrowing per year.
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Weaning the PIGLETS
2. Conventional Weaning (CW)
• In conventional weaning the pigs are usually
weaned at 5 or 6 to 7 weeks of age.
3. Early weaning (EW)
• Early weaning as prescribed by the
progressive commercial swine operators,
entails weaning at 3 to 4 weeks of age.
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Weaning the PIGLETS
4. Very early weaning (VEW)
• Included under the very early weaning (VEW)
category is artificial rearing (1 to 2 days
weaning) and weaning from a few days (3 to
7 days) from birth to 2 weeks.
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REFERENCES
• https://youtu.be/4sN4VM437Fk
• https://www.youtube.com/watch?v=nImm_oI-EWQ
• https://www.youtube.com/watch?v=stFoHZvd-3g
• https://www.youtube.com/watch?v=YmeNBywKJPU
• https://www.youtube.com/watch?v=dmrrBVIhu_k&t=1s
• hhttps://www.youtube.com/watch?v=5xTT_CFF89k
• https://www.youtube.com/watch?v=KuNrGQ9xtuQ
• Green Empire Licensure Examination for Agriculturist
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Care and management of baby pigs from birth to weaning

Care and management of baby pigs from birth to weaning

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