Intensive Pig Production Process (3)

4. Create suitable environmental conditions. The environment has a profound impact on pig health and productivity. Therefore, in order to ensure the pig's health and productivity, we must create a suitable environment for the pig. Because the body temperature regulation of pigs is carried out through four methods of convection, radiation, evaporation and conduction, it is the temperature and temperature that play a leading role in environmental factors. Therefore, it is necessary to establish the best environmental parameters for each stage of the pig and to meet the environmental requirements of the pig through various means. Temperature and Humidity Design Parameters for Various Types of Pighouses ─────────────────────────────────────────────────────────────── Temperature (°C) Category of pigs │ ────────── │ Suitable temperature (%) Suitable range │ Optimal range Null pregnant sows 15-17 17 60 60 days sows 15-20 20 60 Newborn pigs 27-32 29 60 Weaned pigs 18-27 20 60 Growing pigs 15-17 17 60-75────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────── 60-75────────────────────── The piglet bed heating board is locally heated. In this way, the temperature of the piglet can be ensured without overheating the sow and affecting lactation and health. In addition, in summer and autumn in the rainy season and in the winter heat preservation season, the piggery has high humidity. In addition to strengthening the ventilation, ventilation, and humidity removal measures, the delivery room and the environment housing are promoted. The use of high-bed cultivation on the Internet is very beneficial to reducing the humidity on the bed surface and preventing the disease. Permissible concentrations of harmful gases────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────── ──────────────────────────────────────────────────────────────────────────────────────────────────────────────── _______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 5. The main production process is automated. (1) Feeding automation. Due to the production characteristics of sows, the amount of feed must be controlled. To use manual quantitative feeding, the other pigs should be fed automatically. Weaning pigs and finishing pigs should be fed by box and free-feeding. Large-scale pig farms can use mechanical feed boxes to feed all feeds automatically; small-scale pig farms can also use artificial feed boxes to feed regularly. (2) Automatic drinking water. All kinds of pigs must use drinking fountains to drink water automatically. The more suitable drinking device is the duckbill drinking fountain so that all kinds of pigs can only drink clean and fresh drinking water at any time. (3) Automatic defecation. All types of pig houses should be floor-slatted, except for high-beds in birthing houses and nursery quarters. Other pig houses can use cement leaky floor. The specification of the slatted floor is 7 to 8 cm in width, 2 to 2.5 cm in width, and 4 cm in width at the bottom. 6. Establish a complete system of production statistics and technical statistics. Production technology statistics are a reflection of normal production levels. Through the analysis of production technical data, problems can be discovered in a timely manner, and pig farm managers can also be aware of production. The statistical report mainly includes the following contents: (1) boar breeding records; (2) boar semen quality inspection records; (3) sow tiller records; 4) weaned piglet cultivation records; (5) growth and finishing pig breeding records (6) Record of feed consumption at each stage; (7) Record of epidemic prevention; (8) Analysis of production cost at each stage; (9) Death records of various types of pigs. 7. Establish a strict anti-epidemic system. A strict epidemic prevention system is the guarantee for the normal production of intensive pig farms. We must conscientiously implement the policy of prevention and treatment, establish and improve a strict epidemic prevention system and advanced sanitation facilities to ensure safe production. (1) Introduce it carefully. The introduction must be made with the consent of the higher authorities, and the professionals should be introduced into the non-epidemic area. Observe the breeding pigs that can be introduced for 40 days. (2) The layout of pig farms is reasonable, and the production and living areas are strictly separated. There must be protective facilities around the production area. Non-production personnel are not allowed to enter the production area. (3) The farm should have a guard, and a disinfection tank wider than the door and longer than one and a half wheels should be provided at the entrance of the farm, the entrance of the production area and the entrance of each pig house. The production personnel should bathe, change clothes, and disinfect before entering the production area. Then you can enter. (4) In the pig farm, sick pig isolation house, necropsy examination room and corpse disposal well are provided. Isolation observation and diagnosis and treatment of the diseased pigs are conducted. After the veterinarians perform necropsy on the dead pigs, the bodies are put into the corpse wells and sterilized strictly. on site. (5) The transport vehicles carrying pigs and pigs should be strictly sterilized, and the pigs should be installed outside the wall of the production area. (6) A farm veterinarian must not practise medicine. The family of pig farm workers must not raise live pigs. The staff canteens in the pig farms are prohibited from buying raw meat on the market. The use of meat in the canteens should be resolved on-site. (7) According to the actual situation on the farm and in the local area, the veterinarian formulates the immunization procedures for this farm, immunize the pigs as planned, and make immunization records.

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