Pig Production and Management Techniques

The main goal is to complete the sow delivery task according to plan; the survival rate during the lactation period is above 95%; the average weaning weight of piglets at 3 weeks of age is over 6kg, and the mean weight of the weaned piglets at 4 weeks is over 7kg.

First, prenatal preparation

(l) Disinfection in the maternity ward In order to prevent pathogenic microorganisms from remaining in the sty, infecting the newly born piglets and causing vicious diarrhea, the maternity ward must be thoroughly disinfected. Sweep the dirt inside the pigsty including the piglet trough, rinse with water, dry it, use 2% caustic soda water (the cheapest and effective) or reliable disinfection liquid to disinfect and dry it. Conditional use of fumigation is more thorough.

(2) Pre-manufacturing period is determined by cleaning and disinfecting the pigs, and the sow's gestation period is an average of 114 days. The pregnant sows are usually transferred to the maternity ward 7 days before delivery. The swine should be thoroughly cleaned before the transplant and the vulva and breasts of the sows should be cleaned with 0.1% potassium permanganate disinfectant.

(3) Appliance preparations Prenatal lighting, iodine (concentration 5 %), potassium permanganate, clean towels, and scissors should be prepared. Incubators and infrared lamps should be prepared in winter and early spring.

(4) The temperature in the delivery room is preferably controlled at about 25 °C, and the humidity is 65% to 75%. The dripping device is installed at the product line, and the head and neck drops in the summer are cooled.

(5) After 3 days of prenatal and postpartum sow sowing, and then freely feeding, 3 days before the start of feeding Wei Li Kang or baking soda, Glauber's salt, 1 week feed, check breast milk before delivery to do Good production preparation.

(6) Pre-intramuscular injection of Demi and other long-acting oxytetracycline 8ml.

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