How to raise pigs to ensure safe keeping
First, implement closed management of the production area. Closed-end management can control the spread of exogenous infectious diseases. The production area is strictly separated from the living area. No animal can be kept in the production area. Raw meat is brought into the production area and all visits are declined. In particular, pig traders and slaughtered hands must be strictly prohibited. The personnel entering the production area shall change their overalls, shoes and caps (work clothes, shoes, and caps may not be allowed to pass out of the farm), and may enter the production area only after being disinfected and disinfected by the ultraviolet lamp. Off-site transport vehicles, appliances, and feed packaging cannot enter the production area to prevent sickness admission. Farms should use tap water or well water, and pond water should not be used. Because some pig farmers in rural areas like to discard pigs that have died in rivers and ponds, polluted water has become a vector. Drainage water collected from restaurants, hotels, and hotels must be boiled and sterilized before feeding.
Second, strengthen the work of immunization. The introduction of breeding pigs should be introduced from the non-epidemic area and a quarantine certificate must be issued. The newly introduced breeding pigs should be observed in isolation for 15 days outside the site, make up for epidemic prevention needles, and confirm that they are healthy and disease-free before entering the production area for breeding.
Third, strict sanitation system. Do a good job inside and outside the environment, do a good job of rodent control, repelling mosquitoes and flies regularly. Injections and appliances are sterilized once a day and thoroughly cleaned and disinfected in the spring. 2% of caustic soda is used for disinfection of pig houses, floors, walls and chutes (washing of drinking utensils after disinfection should be washed with fresh water before use); 10% of plant grey water, 20% of quick lime milk, etc. can also be used for disinfection. Vehicles and appliances can be disinfected with 5% peracetic acid. After each lap, the pigs were thoroughly sterilized once and lapped for 1 week before entering the pigs. Disinfectant solution in the disinfectant pool is 3% of the children's children, and it is replaced once a week.
Fourth, establish a strict and reasonable immunization program. One week or two weeks before sow mating, the parvovirus vaccine was inoculated and the mosquitoes were vaccinated once every year between April and May. Sows that were pregnant for one month and sows that were born 30 days ago were each injected with E. coli vaccine. Piglets were 35 days old and were given typhoid fever and swine fever vaccine. At 70 days of age, the piglets were injected with swine fever, double swine erysipelas or swine fever, swine erysipelas, and swine pneumoconiosis. One week after weaning, piglets were injected with swine fever, swine erysipelas, and porcine lung disease triple vaccine.
Ventilation is one of the most important components in a successful greenhouse.
If there is no proper ventilation, greenhouses and their growing plants can become prone to problems. The main purposes of ventilation are to regulate the temperature and humidity to the optimal level, and to ensure movement of air and thus prevent build-up of plant pathogens (such as Botrytis cinerea) that prefer still air conditions. Ventilation also ensures a supply of fresh air for photosynthesis and plant respiration, and may enable important pollinators to access the greenhouse crop.
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