For pig farms, the daily management of nursery pigs is crucial. Since each farm varies in size, facilities, layout, climate, and management practices, the specific operational methods may differ. However, the key principle remains to implement all-in, all-out management, ensuring thorough cleaning and disinfection. This helps reduce disease cross-contamination and promotes the healthy growth of weaned piglets.
**1. Preparation Before Pig Entry**
Before allowing piglets into the nursery, the area must be thoroughly cleaned. All boards, feed troughs, and equipment should be removed, and the entire room—windows, ceiling, floor, walls, troughs, water pipes, and applicators—should be flushed with a high-pressure washer. The sewer system should also be drained and rinsed. It's important that no traces of manure or feed remain where pigs will come into contact.
Next, check and repair the field, feed troughs, and incubators. Ensure all waterers are functioning, applicators are working properly, and electrical systems are intact. Also, verify that windows can close securely. After disinfecting the room with an appropriate disinfectant, leave it empty for 12 hours.
Install fences, chutes, and rodent/fly control devices. Raise the room temperature to 30°C, and in summer, maintain it at 29°C to prepare for the incoming pigs.
**2. Piglet Entry**
Once weaned pigs enter the nursery, sort them by weight. If numbers are sufficient, separate males and females to improve uniformity. If possible, use different feeds for males and females to save on feed costs.
Place weaker piglets in the warmer area of the room. Keep one or two empty pens as mobile areas to isolate sick or weak pigs later.
For fully slatted floors, place a piece of wood or rubber mat under the pigs and add a small amount of starter feed. This encourages piglets to begin eating. Also, add a small quantity of baby pig feed to the trough, but do so in small amounts several times a day to keep the feed fresh.
For smaller piglets, provide a separate small trough for milk powder or add vitamins and electrolytes to their water. Place heat lamps to ensure adequate warmth.
It’s recommended to let the drinker run at a low flow for 12 hours to ensure piglets have access to water immediately.
If possible, weigh the piglets per pen. At the very least, weigh a few pigs each time they are moved to monitor growth rates and feeding conditions. Prepare a feed consumption log, vaccine injection records, drug usage log, and a death information card to track all necessary data.
**3. Daily Operations in the Nursery**
In the morning, quickly inspect all pens for any emergencies. Start feeding, ensuring the amount doesn’t exceed what the piglets can eat in 24 hours. Observe new weaned pigs to make sure they’re finding and consuming food and water.
Check the temperature: if pigs huddle together, the temperature is too low; if they're spread out evenly, it's ideal. Temperatures should gradually decrease over time—starting at 30°C on day one, dropping to 27°C by day seven, 25°C on day 14, 23°C on day 21, 21°C on day 35, and 20°C on day 42.
Ensure good air quality and adjust ventilation based on pig density. Check the drinker height and functionality. Monitor pig health, treat sick animals promptly, and move weak ones to special enclosures if needed.
Record daily production data, including vaccine schedules, group changes, sales, and sterilization activities. Inspect and repair fences, troughs, and clean the area regularly.
**4. Ventilation**
Proper ventilation is essential for maintaining a healthy environment and reducing ammonia levels in the nursery. While temperature control is important, especially in colder northern regions, many farms neglect ventilation, leading to serious respiratory issues.
**5. Group Transfer**
The average stay in the nursery is around 7 weeks. When pigs reach 70 days old and weigh over 25 kg, the space becomes crowded. At this point, transfer them to the rearing house. Avoid mixing groups to minimize fighting. Track mortality rates, daily weight gain, and feed conversion ratios during the transition.
**6. Data Management**
Every weekend, count inventory, record feed usage, and note the number of deaths in each pen. Maintain accurate records for better farm management and decision-making.
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