Pre-Lecture Videos and readings

Denka Farm Innovation Center - Pig Farm Tour

Overview

• The Denka Farm Innovation Center is a cutting-edge research facility focusing on pig farming and feed research.
• The farm accommodates 260 sows, producing around 8,000 piglets annually.
• Its design supports both animal welfare and visitor experiences.

Facility Features

Visitor's Corridor

• Allows visitors to view animals through a corridor.
• Provides insight into the operation and research conducted.

Adaptation Room

• Young replacement gilts (female pigs) are introduced here.
• At 5 months, they are trained to eat from a feeding station for easier integration into larger groups.

Mating Room

• Equipped with extra fluorescent lighting to stimulate estrus in sows.
• Corridors feature doors per five crates for optimal boar interaction during insemination.
• Ceiling rails hold worktops for insemination supplies.

Gestation Room

• Uses Pigto slats with acid-resistant layers and slits for manure management.
• Features four feeding stations controlled by a computer-operated dry feed installation for easy feed switching.

Farrowing Room

• Maintains optimal temperatures with sensor-driven heat lamps.
• Free farrowing pens allow sows extra space and freedom.
• Facilities for supplemental feeding research for piglets.
• Sows have individualized feeding via a sensor-driven system.

Nursery

• Piglets are housed in smaller groups for research post-weaning.
• Nursery heated by a system recovering heat from the gestation room.
• Capable of managing nine different feed types to ensure research accuracy.
• Brushes on feeding chains prevent cross-contamination.

Digestibility Room

• Contains 24 pens, each housing two piglets.
• Separately collects manure and urine for precise intake measurements.
• Provides insights into the digestion of various feed types.

Research and Technology

• Focus on innovative feed systems and methodologies.
• Sensor-driven installations for precise feed management.
• Research aims to improve feed concepts for enhanced pig farmer profitability.

Mission

• To create and share knowledge for the benefit of pig farmers.
• Supports sustainable pig farming practices and research.

Conclusion

• The Denka Farm Innovation Center is equipped to advance the pig farming sector through innovative research and knowledge sharing.

Pig Farming at Mount Boothby Pastoral Company

Introduction

• Speaker: Alastair Johnson
• Location: Mount Boothby Pastoral Company, Tintinara
• Farm Type: Mixed farming (sheep, cattle, cropping primarily for pigs)

Overview of Pig Farming in Australia

• Australian Pig Herd: Approximately 280,000 sows
• Annual Pig Sales: About 4.8 million pigs
• Farm Size: Measures by sow numbers; 700-750 sows
• Growers On Site: 5500-6000 at any time

Breeding and Growth

• Reproduction: 100% artificial insemination
• Gestation Cycle: 114 days (3 months, 3 weeks, 3 days)
• Weaning Rate: Farm averages about 11 weaned pigs per sow
• Piglet Weight: 7-10 kilos after being on mum for 4 weeks

Feeding and Housing

• Feed Conversion Efficiency: Second to poultry, with pigs gaining ~700 grams/day
• Housing: Straw-based igloos
  • Design: No power required, natural ventilation
  • Feeding Method: Ad lib feeding (food available at all times)
• Feed Composition:
  • Grown on farm: wheat, barley, lupins
  • Additives: meat meal, blood meal, bone meal, fish meal, vitamins, minerals, soya bean meal

Life Cycle and Market

• Duration in Sheds: 10-12 weeks in sheds, reach 100 kg live weight for market
• Market Types: Wholesale and retail (supermarkets)

Efficiency and Consumption

• Slaughter Efficiency: 75% of pig utilized for human consumption
• Comparison: Better efficiency compared to sheep and cows (lose 50% to offal)

Health and Export

• Clean, Green Image: Low incidence of pig diseases
• Import Restrictions: Fresh pork importation restricted to avoid diseases

Conclusion

• Market Focus: Primarily fresh meat market
• Competitive Advantage: Efficient feed conversion, low disease risk

MU Swine Teaching Facility: Breeding and Gestation Room

Overview

• Location: University of Missouri College of Agriculture, Food and Natural Resources
• Presenter: Tim Safranski, Professor of Animal Science and Swine Breeding Specialist

Purpose of the Breeding/Gestation Room

• Breeding of Pigs
  • Estrus detection
  • Use of artificial insemination
  • Housing until near farrowing (birth of piglets)

Housing Systems

• Gestation Stalls

  • Individual stalls
  • Design: about 2 feet wide, 7 feet long
  • Purpose: prevent fighting, allow individual feeding
  • History: Introduced in the 1960s to improve sow welfare

• Group Housing

  • Pens for multiple sows
  • Increasingly adopted in the U.S.
  • Used in both new and converted older farms

Feeding System

• Feed Boxes
  • Individual boxes per stall; multiple in pens
  • Adjustable feed amounts
  • Feed distribution controlled by an auger
  • Feed quantities adjusted for size, body condition, pregnancy stage
  • Feeding schedule: Typically once per day

Transition to Farrowing

• Timeline
  • Move to farrowing room at ~110-111 days of gestation after mating

Considerations

• Sanitation and Space
  • Limited turning space in stalls for sanitation
  • Discussion of preferences for housing types

Additional Information

• Filmed on-site at the Swine Teaching Facility
• Video by Stephanie Sidoti

#MU Swine Teaching Facility, Farrowing Room

Presented by

• University of Missouri College of Agriculture, Food and Natural Resources
• Speaker: Tim Safranski, Professor of Animal Science and Swine Breeding Specialist
• Video by: Stephanie Sidoti

Overview of Pig Farm Structure

• Breeding/Gestation Facility

  • May consist of one or multiple rooms or barns
  • Pigs stay here for approximately 110-111 days of gestation

• Farrowing Room

  • Pigs are moved here 4-5 days before giving birth
  • Confines sows in farrowing crates to protect baby pigs from being accidentally laid on
  • Sows weigh 350-550 pounds; baby pigs weigh 2-3 pounds at birth
  • Average litter size: 10-15 piglets

Farrowing Crate Design & Function

• Similar dimensions to gestation stalls
• Allows sow to stand and lie down comfortably
• Provides access to feed and water
• Sow's floor: metal, feels cooler, manages increased body temperature from lactation

Thermal Management Challenges

• Temperature needs:

  • Sows prefer around 60 degrees
  • Baby pigs need around 90 degrees
  • Room is typically set at approximately 70 degrees

• Heating Options for Baby Pigs

  • Heat Lamps/Bulbs: Create radiant heat zones
  • Heated Mats: Plastic pads with heater coils
  • Combination of both is often used
  • By 2-3 days old, heat lamps may be removed as pigs adapt to heated mats

Piglet Care and Weaning

• Piglet Birth and Initial Care

  • Typically born at 115-116 days
  • Receive colostrum from mother, critical for health
  • Adjustments made for litter size imbalances (fostering)
  • Piglets also have access to milk and water
  • Some farms provide additional creep feed

• Growth and Weaning

  • Birth weight: 3 pounds
  • Weaning weight: 15 pounds
  • Average weaning age in the US: 21 days
  • Post-weaning, mothers return to breeding/gestation room, and are mated again within a week

Post-Weaning Process

• Baby pigs move to a nursery after weaning

Additional Information

• Filmed on site at the Swine Teaching Facility
• Emphasizes the importance of tailored environmental and nutritional management for pig health and growth

MU Swine Teaching Facility, Nursery

Overview

• Presented by the University of Missouri College of Agriculture, Food and Natural Resources
• Lecture by Tim Safranski, Professor of Animal Science and Swine Breeding Specialist
• Video by Stephanie Sidoti
• Filmed at the Swine Teaching Facility

Nursery Phase for Baby Pigs

• Duration: Pigs stay in the nursery from weaning for typically 5 to 7 weeks.
• Weight Gain: Pigs grow from about 15 pounds to approximately 50 pounds.
• Feed Efficiency:
  • Remarkable feed efficiency, nearly a 1:1 ratio (pound of body weight gain for every pound of feed consumed).
  • Much of the weight gain is water, but efficiency is still notable.
• Digestive Development:
  • Baby pigs have limited digestive abilities.
  • Lacking enzymes needed to digest all ingredients used in older pigs’ diets.
• Diet Variability:
  • Frequent changes in dietary needs.
  • At least five different diets formulated for specific growth stages, ranging from two to ten days.

Feeding Systems

• Feed Delivery:
  • Some nurseries use bagged feed, but most use automated delivery systems.
  • Feed is supplied through an outside feed bin with an auger to deliver to feeders.

Environmental Conditions

• Temperature Regulation:
  • Starts in the 80s Fahrenheit and gradually decreases to 70 degrees by the end of the nursery phase.
  • Adjustments made to align with the pigs' changing thermal neutral zone.
• Space:
  • Each pig has about three square feet per pig.
• Flooring:
  • Plastic floors are common.
  • Easy to clean and comfortable for pigs.

Transition

• After the nursery phase, pigs are moved to a finishing barn or site.

MU Swine Teaching Facility: Finishing Room

Overview

• Lecture presented by the University of Missouri College of Agriculture, Food and Natural Resources.
• Speaker: Tim Safranski, Professor of Animal Science and Swine Breeding Specialist.
• Video by Stephanie Sidoti.

Finishing Barn/Site

• Purpose: Pigs grow from 50 pounds to market weight (200-280 pounds).
• Duration: Process takes about 16 to 17 weeks.
• Overall Timeframe: From birth to market weight is approximately six months.

Diet and Nutrition

• Pigs have diet changes less frequently compared to earlier stages.
• Over the 16-17 week period, pigs will experience 3-5 different diets.

Facility Features

• Ventilation:
  • Options include mechanical or natural ventilation.
  • Goal is to maintain a thermal neutral environment for the pigs.
• Heating and Cooling:
  • Supplemental heat is provided during winter.
  • Supplemental cooling may or may not be available.

Manure Management

• Facilities include floor perforations for manure collection.
• Manure nutrients are captured and recycled as fertilizers for crop fields.

Conclusion

• The lecture emphasizes the systematic approach in managing pigs' growth and environmental conditions in the finishing facilities, ensuring efficiency in production and sustainability in waste management.

Filming and Production

• Filmed on site at the Swine Teaching Facility.

Finishing Pig Care

Introduction

• Three main points for pig care:
  1. Feed
  2. Water
  3. Environment/Airflow
• Importance: Ensuring these factors are optimized leads to profitable and efficient pork production.

Feed

• Feed Availability:
  • Pigs (160-180 pounds) consume 5 to 7 pounds of feed daily.
  • Ensure continuous functionality of feed equipment to avoid growth reduction and health problems.
• Feed Quality:
  • Consistent grind quality is crucial.
  • Feed should smell fresh and be stored dry.
  • Use of wet/dry feeders: Allows pigs to mix feed with water, enhancing consumption.
• Feeder Adjustment:
  • Properly adjusted feeders prevent feed wastage and ensure continuous feed availability.
  • Key element in driving efficiency and profitability.
• Micron Size:
  • Optimal micron size: 600-800 microns.
  • Balance needed: fine enough for efficiency, coarse enough for system passage.

Water

• Water Consumption:
  • Pigs drink 3 to 5 gallons daily, especially important in summer.
  • Water flow rate: Nipples should flow at least one quart per minute.

Environment and Airflow

• Ventilation:
  • Ensure good quality airflow and correct temperature for pigs.
  • Temperature requirements change with pig size (e.g., 180-pound pigs prefer 65-67°F).
• Air Quality:
  • Use personal senses to assess air quality: smell, humidity, airflow.
  • Human observation is key in monitoring conditions.

Daily Chores

• Focus Areas:
  1. Feed: Ensure availability and quality.
  2. Water: Check flow and supply.
  3. Environment: Assess air quality and temperature.
• Individual Pig Care:
  • Daily check of each pig in every pen.
  • Ensure individual health and address any issues.

Conclusion

• Regular monitoring and adjustments in feed, water, and environment are essential to maintain pig health and farm profitability.
• Daily observation and care are central to successful pig farming.

The Australian Pig Industry: Facts and Figures

Overview of the Australian Pig Industry

• Production:
  • The Australian pig herd produces approximately 350,000 carcasses, equating to 4.7 million tonnes of pig meat.
  • Australia ranks as the 33rd largest producer of pig meat globally.
  • The largest producers are China with 672 million tonnes and the USA with 111 million tonnes.

Slaughtering Data within Australia

• Economic Value:
  • Cattle & calves: $7136 million
  • Poultry: $2214 million
  • Sheep & lambs: $1988 million
  • Pigs: $934 million
• Percentage of Total Production:
  • Cattle & calves: 54%
  • Poultry: 17%
  • Sheep & lambs: 15%
  • Pigs: 7%
• Growth (% Increase since 2006):
  • Pigs: 4%
  • Sheep & lambs: 6%
  • Poultry: 35%
  • Cattle & calves: 5%

Australian Pig Herd Statistics

• Herd Size:
  • Total sows: 220,000 to 240,000
  • Total pigs: 2 million
  • Breeding herds: 1,400
  • Grow out (only) facilities: 520
• Ownership Distribution:
  • 59% of producers own 7% of sows.
  • 24% of producers own 29% of sows.
  • 17% of producers own 64% of sows.
  • 0.14% of producers (2 companies) own roughly 33% of sows (around 74,000).

Herd Breeding Statistics

• Performance Metrics:
  • Total Born:
    • Gilts: Average 11.38, Best 12.58
    • Sows: Average 12.39, Best 14.23
  • Born Alive:
    • Gilts: Average 10.54, Best 11.66
    • Sows: Average 11.39, Best 13.00
  • Stillbirth Rate:
    • Average 7.20%, Best 5.50%
  • Farrowing House Deaths:
    • Average 11.30%, Best 7.00%
  • Total Pre-Wean Mortality:
    • Average 18.50%, Best 12.50%
  • Weaning Age:
    • Average 23.9 days, Best 29.3 days
  • Weaned/Sow/Year:
    • Average 23.0, Best 25.6
  • Wean to Service Interval:
    • Average 6.69 days, Best 4.63 days
  • Farrowing Rate:
    • Gilts: Average 84.1, Best 91.6
    • Gilts and Sows: Average 84.6, Best 89.5
  • Litters/Sow/Year:
    • Average 2.33, Best 2.41
  • Sow Mortality:
    • Average 10.0%, Best 4.5%
  • Sow Turnover Rate:
    • Average 56.1%, Best 42.5%

Feed Conversion and Growth Statistics

• Herd FCR (Feed Conversion Ratio):
  • Average 3.9 kg feed/kg, Best 3.5 kg feed/kg
• Wean to Finish Mortality:
  • Average 0.50%, Best 0.20%
• Wean to Finish LW FCR:
  • Average 2.38 kg feed/kg LWt, Best 1.94 kg feed/kg LWt
• Rate of Gain:
  • From Birth: Average 667 g/day, Best 729 g/day
  • From Wean: Average 728 g/day, Best 786 g/day
• Feed Use:
  • Average 1.8 kg/head, Best 1.5 kg/head
• Bacon P2 (mm):
  • Average 10.8 mm, Best 9.5 mm
• Average Sale Weight:
  • Average 76.92 kg, Best 85.0 kg
• Total Weight Sold/Sows/Year:
  • Average 1793 kg/sow, Best 2165 kg/sow

Pig Farming Terminology

Lifecycle Stages

• Sucker: A piglet between birth and weaning.
• Weaner: Pigs between weaning and about 8 weeks old (or 20 kg).
• Grower: Pigs between weaning and sale or transfer to the breeding herd.
• Finisher: Grower pigs over 70 kg live weight.
• Porker: Market pigs weighing between 24 and 55 kg live weight.
• Baconer: Market pigs weighing over 55 kg live weight (or 65 to 80 kg dressed weight).
• Barrow: A male pig castrated before puberty (rarely done in Australia).
• Boar: Any male pig over 6 months, generally post-weaning.
• Gilt: A female pig not yet produced a litter or transferred to the breeding herd but not yet mated.
• Sow: Any breeding female that has farrowed a litter.
• Dry Sow: A sow not lactating.

Terms Relating to Reproduction

• Oestrus: The period when a female pig is receptive to mating and ovulates.
• Oestrous Cycle: The period between successive oestrus events.
• Boar Exposure: Introducing a female pig to a boar for oestrus detection or stimulation.
  • Fenceline Boar Exposure: Contact through a fence, allowing pheromone transfer.
  • Physical Boar Exposure: Daily physical contact with a boar to stimulate oestrus.
• Signalling Pheromones: Airborne pheromones stimulating oestrus behaviours.
• Priming Pheromones: Non-volatile pheromones in saliva that trigger hormonal changes.
• Back Pressure Test: Applying pressure to a female pig's back to detect oestrus.
• Standing Reflex: When a female stands immobile under back pressure, indicating oestrus.
• Ovulation Rate: Number of eggs released during one oestrus event.
• Artificial Insemination: Manually inseminating sows, common in Australia.
• Pregnancy Rate: Percentage of sows that become pregnant after mating.
• Farrowing: The process of giving birth.
• Farrowing Rate: Percentage of females that farrow after mating.
• Farrowing Frequency: The time interval between farrowing events.
• Total Born: Total number of piglets born, including all outcomes.
• Born Alive: Number of piglets born alive.
• Stillborn: Piglets that die during birth.
• Pre-weaning Mortality: Deaths occurring between farrowing and weaning.
• Non-Productive Day: Any day a sow is not lactating or pregnant.

Key Performance Indices

• Number of Litters Per Sow Per Year: The number of litters a sow produces annually.
• Feed Conversion Efficiency: Feed consumed versus meat produced; lower numbers indicate better efficiency.

Housing Terms

• Farrowing Crate: A stall where sows give birth and lactate, preventing them from crushing piglets.
• Farrowing Pen: A pen allowing sows to turn around, increasingly used in Europe.
• Creep Area: A piglet-only zone adjacent to the farrowing crate/pen, with a heat source.
• Dry Sow Crate: A short-term housing stall for sows around mating.
• Detection Mating Area: An area for mating with boar contact possibilities.
• Mating Shed: Where female pigs are mated.
• Dry Sow Shed: Houses non-lactating females, both unmated and pregnant.

Pig Farming 1.01: Breeds and Herd Structure

Introduction to Pigs

• All pigs originate from the Wild Boar.
• Pigs come in various shapes, sizes, and colors.
• Managed differently, but have similar basic biology and husbandry requirements.
• Intelligent, adaptable, and inquisitive animals.
• Enjoyable and challenging to work with.

Desired Traits in Pig Breeds

• Large litters.
• High growth rate with low-fat carcasses.
• Capable of farrowing more than twice a year.
• Early maturing with good milk production.

Traditional Pig Breeds

• Characteristics: Good mothers, good milk production, slow maturing, good grazers/foragers, less susceptible to sunburn, suited to free-range/extensive systems.
• Generally found in smaller pig farms.

Berkshire Pig

• Pricked ears, dished face, short snout.
• Black with white feet, blaze, and tuft of tail.
• Good quality ham and bacon, high marbling content.
• Early maturing, good milk producers, placid.
• Best suited for outdoor/extensive systems.

Large Black

• Large droopy ears, prolific breeders, good mothers.
• Produce lots of milk, slow maturing, good grazers.
• Produces good bacon, placid.
• Suitable for outdoor/extensive systems.

Tamworth

• Long body, red coat, long straight snout.
• Good mothers, hardy, resistant to sunburn.
• Slow maturing, good foragers, produces good bacon.
• Suitable for outdoor/extensive systems.

Commercial Pig Breeds

• Large litters (12.4 – 14.4 piglets/litter).
• High pregnancy rates (85-95%) and farrowing frequency (2.3-2.4 litters/year).
• High growth rate (650-800 g/day).
• Early slaughter age (17-23 weeks old).
• Low fat, high lean carcass (9.5-11 mm backfat).
• Majority of the national herd.

Large White

• British breed from circa 1700.
• Globally leading breed, white skin, large frame, late maturing.
• Large litter size, high milk yield, good mothers.
• Commonly crossed with Landrace, often used in commercial and intensive systems.

Landrace

• Danish breed, white skin, lop-eared.
• Known for excellent ham production, tend to have leg weaknesses.
• Improves carcass quality, commonly crossed with Large White.
• Suited to intensive farming.

Duroc

• U.S. breed, imported to Australia in 1922 and 1981.
• Solid reddish color, large-framed, late maturing.
• Low litter size, can be aggressive.
• Used as a terminal sire line.
• Makes a good bacon pig when crossed.

Hampshire

• Hardy and vigorous, fast growing.
• Excellent carcass and meat quality.
• Black with white belt across shoulders and front legs.
• Large litter size, good mothers, good terminal sire.

Commercial Breeding Systems

• Crossbred pigs are key for commercial performance.
• Performance Improvements with F1 Cross (LW x LR):
  • Litter size: +10%
  • Growth Rate: +5%
  • Feed conversion efficiency (FCE): +2%
  • P2 backfat: -1.5%

Structure of a Breeding Pyramid

• Nucleus Herd: Intensive genetic selection.
• Multiplier Herd: Limited genetic selection.
• Commercial Herd: No genetic selection.
• Breeding Strategy:
  • LW x LR crosses for nucleus and multiplier herds.
  • TSL x F1 for slaughter generation.

Conclusion

• Efficiency and productivity in pig farms rely on genetics.
• Husbandry requirements are similar across genetics and systems.

Pig Farming 1.02: Basic Biology

Key Concepts

• Reproduction and Breeding
• Introduction
• Diet and Digestion
  • Omnivorous
  • Monogastric (simple stomach)
  • Unspecialised Dentition
  • Physically adapted to seek food
  • Polyoestrous (breed all year round)
  • Affected by season and nutrition
  • Litter bearing

Diet and Adaptations

• Omnivorous Diet
  • Roots, bulbs, tubers, berries, fruit, and nuts form the majority of the diet.
  • Small part of diet includes snails, small invertebrates, mice, bird’s eggs, carrion.
  • Limited capacity to digest fibrous materials like straw and hay.
• Commercial Diet
  • Grain-based diet, often in the form of pellets, crumble/mash, or liquid.
  • High fibre feedstuff added for larger, older pigs (e.g., pregnant sows) for satiety.
  • Balanced for energy and protein according to lifecycle-specific requirements.
• Physical Adaptations
  • Flat cartilaginous disk in snout aids in digging.
  • Short neck and powerful shoulders also assist in digging.
  • Ability to graze both short and long plant material.

Dentition

• Unspecialised Dentition
  • Incisors: 3/3
  • Canines: 1/1
  • Premolars: 4/4
  • Molars: 3/3
• Males' Tusks
  • Grow upper and lower canines.
  • Top tusks are hollow and act as a whetstone.
  • Can grow up to 6 cm long and may need to be cut.
• Females' Tusks
  • Only lower tusks, typically 3 cm long.

Digestion

• Monogastric Digestive System
  • Mouth: Begins mechanical (teeth) and chemical (salivary enzymes) food breakdown.
  • Stomach: Hydrochloric acid and enzymes further digest food.
  • Small Intestine: Comprised of duodenum (enzymes from liver and pancreas), jejunum, and ileum.
  • Large Intestine: Absorbs water and stores waste for excretion.

Reproduction and Breeding

• Oestrus
  • Period when sow is receptive to mating, lasts 48-60 hours.
  • Oestrous cycle is 21 days.
  • Sows are polyoestrous but can have suppressed cycles due to seasonal infertility.
• Ovulation and Insemination
  • Ovulation occurs 66% through oestrus.
  • Insemination should happen 12-24 hours before ovulation, typically via Artificial Insemination (AI).
  • Puberty occurs naturally between 20-30 weeks.
• Mating and Gestation
  • First mating occurs at 32-34 weeks at 2nd or 3rd oestrus.
  • Gestation length is approximately 115 days.
  • Litters per sow per year: 2.3
  • Piglets born per litter: 12-14, with 11-13 born alive.
  • Birthweight: 1.2-1.4 kg

Typical Production Figures

• Mature Size/Weight
  • Sows: 220-320 kg
  • Boars: 320-400 kg
• Growth and Slaughter
  • Growth rate: 650-800 g/day
  • Weight at slaughter: 75-85 kg

Normal Physiological Values for Pigs

• Temperature
  • Pigs: 38.5-40.0°C
  • Piglets: 39.0-39.5°C
• Resting Pulse Rate
  • Pigs: 90-110 beats/min
  • Piglets: 200-220 beats/min
• Resting Respiration Rate
  • Pigs: 10-20 breaths/min
  • Piglets: 24-36 breaths/min

Managing the Breeding Herd: Mating and Gestation Management

Lecture by Dr. Will van Wettere Email: [email protected]

Learning Outcomes

• Describe, discuss, and explain:
  • Selection and management of replacement gilts
    • Early life indicators of fertility
    • Target mating criteria
  • Oestrus stimulation and detection
    • Puberty
    • Post-weaning
    • Role of the boar
  • Mating and insemination
    • Timing, method, and semen storage
  • Feeding and housing of replacement gilts and pregnant sows

Production Lifecycle of the Pig: The Breeding Sow

• Farrowing (birth)
• Mating
• Weaning
• Culling after 8-10 cycles
• Select or purchase replacement gilts
• Gilt pool and puberty

Breeding Herd Management and Profit

• Profit determined by Herd Feed Conversion Efficiency (HFCE) and pig volume
• Increase number of pigs sold/sow/year by:
  • Increasing piglets born and weaned per litter
  • Reducing mortalities between weaning and slaughter
  • Increasing litters per year/sow

Increasing Farrowing Frequency

• Reduce gestation length (by up to 3 days)
• Reduce lactation length (Weaning <21-28 days affects reproduction)
• Reduce non-productive days (intervals from birth to puberty and weaning to oestrus)

Optimising Gilt Management

• Reduce age at puberty without compromising performance
• Ensure proper nutrition during pre and peri-pubertal period

Strategies for Gilt Management

• Early Cycling and Mating

  • Stimulate puberty at 26-29 weeks
  • Mate at 2nd or 3rd oestrus at 140-150 kgLW, 32-34 weeks, 18-20 mm backfat

• Selection Based on Genetics and Physical Traits

  • Notch at birth, select based on maternal/paternal lineage
  • Select at 18-20 weeks based on feed, legs, teat number, and weight
  • Manage select gilts separately

• Appropriate Nutrition

  • Start 8 weeks before mating
  • Use gilt developer diet (13.2 MJ DE/kg, 0.8% lysine)
  • High feeding plane 3 weeks prior to mating

• Effective Puberty Stimulation and Oestrus Detection

  • Start at 26-29 weeks
  • Daily contact with boar, use of designated mating area
  • Consider V-boar or dead semen mating before first fertile mating

Management of Lactating and Weaned Sows

• Remate within 7 days of weaning
  • High feed intake supports ovarian growth
  • Group housing promotes oestrous cyclicity
• Accurate oestrus detection is crucial
  • Insemination timing: 12-24 hours before ovulation

Role of the Boar in Oestrus Detection

• Best detector of oestrus, using tactile, auditory, visual, and olfactory stimuli

Mating Gilts and Sows

• Primarily by artificial insemination (AI)
  • Collect semen from boar centers, assess quality
  • Semen mixed with extenders, use within 4 days

Management of Pregnant Sows

• Housing: Manage aggression, promote positive behaviors
• Detection of Non-Pregnant Sows
  • Use boars and ultrasound for conception and implantation failures
• Feed Intake: Critical for pregnancy outcome and litter size

Conclusion

• Understanding and optimizing the above factors is crucial for effective breeding herd management and increasing profitability.

Key Points from Breeding

Importance of Selecting Good Animals for Breeding

• Selecting good animals is crucial for breeding success.
• Good stock for breeding does not happen by chance.

Features to Look for in a Service Boar

• Stance and Body Length: A good stance and body length are essential.
• Testicles: Should be large and well-formed.
• Hind Section: Should have strong, solid muscles.
• Duke Claw: Pay attention to its distance from the ground; higher is better.
• Papers: Check the boar’s pedigree to ensure good lineage.

Importance of Consistency in Pig Farming

• Consistency in all aspects of the business is necessary for profitability.
• Selecting a good service boar is only part of the process.

Features to Look for in Replacement Gilts

• Stance and Body Length: Like boars, gilts should have a good stance and body length.
• Hind Muscles: Should be strong and well-developed.
• Nipples: Should have at least 16 nipples.
• Vulva: Should be well-formed.
• Duke Claw: Higher distance from the ground is preferable.
• Body Width: Should be wide enough as per pork production requirements.

Signs of Readiness for Breeding

• Increased frequency of urination.
• Mounting the back of other gilts.
• Vulva becomes swollen.
• Stands still when pressure is applied to the rump.

Gestation Period

• Lasts for 3 months, 3 weeks, and 3 days.
• Regular check-ups are necessary as the sow carries her future dividends.
• Transition to the farrowing area 3 days before birth.

Benefits of Selecting the Best Animals for Breeding

• Producing large, healthy litters.
• Enhances production and improves profitability.

Indicators of Sows and Gilts Coming into Heat

Early Signs

• Swelling and reddening of the vulva several days before heat.
• Behaviors:
  • Attempts to mount pen mates.
  • Attraction to the boar.
  • Pricked ears and standing reflex.
• Mucus Presence:
  • Sticky finger test to check slipperiness.
  • Initial mucus is thin and watery (first 12-18 hours of heat).
  • Mucus turns oily (18-24 hours).
  • Thick and tacky mucus indicates the later stage of heat.

Standing Reflex: Most Accurate Sign

• Detection Methods:
  1. Boar Test:
     • Use a familiar pen for the boar.
     • Prefer mature boars (older than 10 months).
     • Small groups (3-4 sows) to keep the boar focused.
     • Remove non-estrus sows to decrease stress/injury.
     • Good supervision is essential.
  2. Back Pressure Test:
     • Move sows to the estrus detection pen next to the boar.
     • Test as soon as sows are in contact with the boar.
     • Apply gentle pressure to the sow's back and shoulder.
     • Presence of a mature boar is crucial.

Summary of Methods

• Boar Test:
  • Ideal for detecting standing gilts.
  • Conduct in a familiar environment for the boar.
  • Handle boars and sows gently.
• Back Pressure Test:
  • Safer and less time-consuming.
  • Can be performed anywhere with a boar present.
  • Check sows immediately upon contact with boar.

Post-Detection

• Sows in estrus can be:
  • Naturally mated.
  • Artificially inseminated.

Artificial Insemination in Swine

Purpose of Artificial Insemination (AI)

• Benefits of AI:
  • Increases reproductive efficiency.
  • Results in higher farrowing rates.
  • Reduces non-productive breeding days.
  • Allows for genetic improvement by using superior boar genetics.
  • Improves record-keeping with known breeding dates.
  • Enhances scheduling and preparation for farrowing.
  • Increases boar power (more females serviced by one boar).
  • Reduces number of boars needed on the farm.

Traditional AI Process

• Goal: Deposit fresh, high-quality semen into the cervix of the gilt or sow.
• Location: Cervix is the deposit site, similar to natural mating by the boar.

Catheter Types for AI

• Spiral Tip Catheter:
  • Mimics the corkscrew shape of the boar's penis.
  • Requires counterclockwise rotation to lock into place within the cervix.
• Foam Tip Catheter:
  • Gently inserted, forms a plug, does not need rotation.
  • Larger opening promotes better semen flow, reducing breeding time.
  • Forms a tight seal to prevent semen backflow.

Insemination Technique

• Insertion:
  • Lubricate catheter with non-spermicidal lubricant.
  • Insert at an upward angle to avoid bladder and target cervix.
  • Continue pushing until resistance (cervix) is met.
• Semen Dose Connection:
  • Connect semen bag to catheter.
  • Lift semen to promote flow, apply gentle squeeze initially.
  • Avoid squeezing post initial flow to prevent backflow.
• Imitating Natural Mating:
  • Massage sow’s back, flank, and rump to simulate boar presence.
  • Encourages hormone release, promoting semen flow and sperm transport.

Post-Insemination

• Final Steps:
  • Leave the empty straw in place to prevent post-AI semen loss.
  • Ensure sow remains standing during the process to ensure successful insemination.

Post Cervical Artificial Insemination (PCAI) in Swine

Introduction

• Artificial Insemination (AI): A biotechnology to breed female farm animals without the presence of a male by transferring collected semen into the female by a technician.
• Adoption in Farm Management: Widely used in dairy cattle and swine, leading to innovations like freezing and sexing semen, and deep uterine insemination.
• History in Swine Industry: Used since the 1960s-1970s, traditionally deposits semen in the cervix.
• PCAI Interest: Growing interest in post cervical artificial insemination (PCAI).

Anatomy of Female Swine Reproductive Tract

• Components:
  • Vulva: Exterior
  • Vagina: Just inside the body
  • Cervix: Long with interdigitating pads
  • Uterine Body: Small, where semen is deposited in PCAI
  • Uterine Horns: House fetuses during gestation
  • Oviduct and Ovaries: Site of fertilization and egg storage

PCAI Catheters

• Traditional AI Catheters: Foam tip and spiral tip for cervix deposition.
• PCAI Catheters: Resemble traditional but include an inner catheter for uterine body deposition.

PCAI Procedure

• Insertion:
  • Insert outer catheter at 45° through vulva and vagina to cervix's interdigitating pads.
  • Use lubricant cautiously to avoid contamination.
• Inner Catheter Loading:
  • Avoid contamination, protect inner catheter with plastic wrap when loading.
  • Insert until it reaches the foam tip's end.
• Advance Inner Catheter:
  • Pass through cervix's pads to uterine body.
  • Adjust depth based on sow size and catheter brand.
• Semen Deposition:
  • Connect semen dose, apply slight pressure.
  • Avoid wall suction by adjusting catheter if needed.
  • Ensure full dose deposition by allowing air flush.
• Post-Insemination:
  • Minimal backflow upon catheter removal.

Differences from Traditional AI

• Boar Absence: No boar present during insemination.
• Timing: Inseminate 15-20 minutes after heat check.

Considerations for PCAI

• Management: Proper estrous detection and sow management.
• Semen Quality: Critical for success; requires careful storage and handling.

Benefits of PCAI

• Reduces labor and time for insemination.
• Enables use of low-dose semen for optimal boar genetics.

Conclusion

• PCAI, if used effectively, offers advantages but requires skilled management.
• For questions, contact Dr. Kara Stewart.

Acknowledgement

• Presented by the Animal Sciences department at Purdue University.

Biosecurity in Herd Management

Presenter: Dr. William van Wettere

• Affiliation: University of Adelaide
• Email: [email protected]
• Location: Rm 4, Corridor Building

Key Topic: Importance of Biosecurity

• Biosecurity is crucial for maintaining a healthy herd.

First Line of Defence: Keeping Bugs and People Out

• Limit Visitors:
  • Restrict access to essential personnel only.
  • Record movements of visitors to track potential contamination sources.
• Feed and Livestock Management:
  • Limit the frequency and number of feed deliveries.
  • Stop deliveries of live pigs to reduce risk of external pathogens.
• Monitoring:
  • Continuously monitor water and feed sources for contamination.
• Equipment and Facilities:
  • Provide protective equipment to all entering personnel.
  • Install shower facilities for entry sanitation.
• Quarantine Protocols:
  • Implement days or hours of being pig or chicken-free before entry to ensure no external contamination.

Second Line of Defence: Preventing Spread Within the Farm

• Limit Exposure:
  • Restrict interactions between different sub-populations of animals.
• Facilities Design:
  • Utilize farrowing crates and grower pens to isolate different stages of animal development.
• Group Management:
  • Reduce mixing of different age groups to prevent the spread of disease.
• Movement Protocols:
  • Ensure travel patterns move from the most vulnerable animals to less vulnerable ones, minimizing risk of disease spread.

Summary:

Biosecurity involves strategic measures both at the entry point and within the farm to safeguard herd health. Emphasis is placed on restricting external and internal contaminant exposure through visitor management, equipment use, and controlled animal interactions.

Managing the Breeding Herd - Farrowing Shed Management

Dr. Will van Wettere
Email: [email protected]

Learning Outcomes

• Understand management of the farrowing and lactating sow:
  • Housing and environment
  • Feeding
  • Parturition management
• Manage piglet care from birth to weaning:
  • Cross-fostering
  • Environment
  • Nutrition
• Identify causes of pre-weaning mortality and strategies for reduction
• Develop a basic protocol for managing:
  • Sows from entry into farrowing shed until weaning
  • Piglets from birth until weaning

Production Lifecycle of the Pig

• Phases: Farrowing (birth), Mating, Sows, Weaning, Piglets
• Profit influenced by:
  • Herd feed conversion efficiency (HFCE)
  • Volume of pigs produced
• Increase profit by:
  • Increasing piglets born/sow/year
  • Increasing litters produced/sow/year
  • Reducing mortality between birth and weaning, and weaning to slaughter

Farrowing House Management

Housing During Birth and Lactation/Suckling

• Use specialised accommodations like farrowing pens or crates
• Sows enter farrowing crates 3-7 days before the due date to reduce stillborn risks
• Weaning occurs 21-28 days post-parturition
• Sows move to ‘dry sow’ shed for re-mating
• Piglets move to weaner accommodation

Function of the Farrowing Crate

• Protect piglets from crushing and savaging
• Encourage piglets to lie away from the sow
• Provide a warm, safe, hygienic environment

Australian Standards

• Sows in farrowing crates must not be confined for more than 6 weeks
• Crate dimensions: 0.5m x 2m, total area 3.2 sqm
• Crates must be cleaned, disinfected, and dry before sow entry

Pre-Farrowing Preparation

• Check sow’s history for farrowing ease
• Assess udder for functional teats
• Ensure accessibility of required tools and emergency interventions
• Decide on inducing farrowing based on individual sow’s needs

Farrowing Process

Stages

1. Pre-farrowing: 1-14 days prior, marked by mammary gland development, reduced appetite, and restlessness
2. Farrowing: 3-8 hours long, with piglet intervals of 10-20 minutes
3. End of Farrowing: Placenta delivered 1-4 hours after last piglet, sow appears calm

Common Problems

• Uterine inertia, large piglets, or multiple piglet presentation

Piglet Management

Birth and Early Life

• Piglets born with eyes open, begin suckling immediately
• Birth weight varies from 0.5 to 2.6 kg
• Vaccinated before weaning, weaned at ~6-8 kg

Mortality Concerns

• Intra-partum deaths due to oxygen starvation, slow birthing, and birth weight
• Pre-weaning mortality targets <10%, major causes include starvation, chilling, and infection
• Importance of colostrum for immunity and survival
• Cross-fostering should be minimal and occur after colostrum intake

Nutrition

• Pre-weaning diet consists of mother’s milk and creep feed
• Sow’s lactation diet should increase post-farrowing
• Ensure a supply of cool water to increase feed intake and prevent constipation

General Management

• Target body condition score of 3
• Maintain calmness and manage lameness to reduce piglet crushing