Principles of Pig Production
The key elements of successful pig production are:
Housing must be warm, dry and draught free. This is particularly important for younger animals.
Young pigs (0-12 weeks) need a temperature range of 25-30oC in order to thrive, older pigs (12-24 weeks) are happy in a temperature range of 20-25oC. For breeding stock a temperature of 10-25oC is suitable. Draughts, cold and overstocking create stress, which will contribute to poor pig health and feed conversion.
A healthy pig is a growing pig. Check for diarrhoea, worms, mange or the start of coughing to eliminate growth-inhibiting diseases such as pneumonia, scours or worms. If symptoms persist consult your veterinarian.
Hygiene is particularly important during the period from birth to twelve weeks of age and all areas should be thoroughly cleaned then disinfected with Virkon S.
After twelve weeks of age, housing should be kept as clean and dry as possible.
Adequate airflow must be created to ensure that the air is as fresh as possible without creating a draught on the pigs.
Keep group sizes to twenty or less and maintain stocking densities to the recommendations listed below:
Weaners to 20kg 0.22m2 per pig
20 - 45kg 0.35m2 per pig
45 - 60kg 0.50m2 per pig
60 - 85kg 0.70m2 per pig
Sows and boars 1.20m2 per pig
Pig meat contains approximately 75% water, so pigs must have fresh, clean water at all times.
