As energy costs continue to rise, we need to spend time thinking about where we can improve the efficiency of heat utilization in barns in order to reduce winter energy costs.
Unlike other inputs, aquaculture producers do not control investment in energy, including propane, natural gas, or oil for heating piggery. Due to the skyrocketing prices, energy input will “eat up†a large portion of profits.
The results of the research on energy consumption statistics hosted by the Prairie Pig Center and the University of Saskatchewan show that the ventilation and heating systems of the grow-out and nursery houses account for the majority of the energy consumption in the entire pig house. Pig producers should focus on specific practices in specific areas of the pig house and adopt priority protection strategies that will maximize energy savings.
Focusing on lowering heating costs in nursing homes, researchers from the University of Missouri recently conducted a study on energy conservation. The results showed that during the five-week conservation period, the temperature at night-care homes was reduced by 15 degrees Fahrenheit, and heating costs would be reduced by nearly 30%. The cost has also dropped by 19%. And at this temperature, the growth rate of nursery herds and those of normal herding management were basically the same, and at night when the temperature was low, the pigs did not have any disease problems.
Dr. Marcia Shannon, pig specialist at the University of Missouri, said: “We have weaned pigs (only 10 to 12 pounds) for very young pigs. All management guidelines and environmental reference indices show that these pigs need to be close to 90 degrees Fahrenheit. Temperature. Our study reduced the calories per piglet after weaning by approximately 30%. It was found that this practice did not have any effect on its growth performance or health.â€
Dr. Shannon worked with researchers at the University of Minnesota, Ohio State University and South Dakota State University to study the effects of low night temperatures in some temperate regions on herds. Although heating costs are higher in northern states, the percentage savings are the same in all regions.
Dr. Shannon said: “The cost of heating each piglet is approximately US$1.5-2.0 during the conservation period, and we can reduce the cost of each pig by approximately 60 cents. This translates into 1,000 pigs during the conservation period. It will save 600 dollars." She also said: "We decided to try what we can predict to what extent." Each university conducts two separate tests at the time of the winter season from December 2009 to March 2011 . The number of nursery pigs ranged from 50 to 360. Each university also raised two groups of pigs, namely the normal temperature group and the nighttime temperature reduction group, and were raised under standard conditions of normal conservation.
The University of Missouri studied the effect of reducing the temperature at night (7pm to 7am) in the environment of 90 nursery pigs to 71 degrees Fahrenheit (set the same size control group and the night temperature is 86 degrees Fahrenheit) on the herd. At the same time, the ambient temperature of the experimental and control groups was reduced by 3.5 degrees per week. In the same way as in normal conservation, the animals are raised according to standard practices.
"Currently, we are looking for different types of pigs that have higher heat-producing performance than in the late 1980s or early 1990s." Dr. Shannon said, "We could not reduce the nighttime temperature by 15 degrees after the first 14 days of the conservation period. Because the herd is big enough to produce enough body heat in the pig house."
In addition, don't overlook that you should use a suitable heating controller and ventilation equipment, which may also be a source of energy waste. Brumm Pig Consultant Mike Brumm stated that he often sees problems with control equipment in the farms visited. Recently he wrote on Weibo, "In each case, I found that the farm had unnecessary economic losses due to the failure of the heating control equipment."
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