Dossier management hyperprolific sow

Medicina pediátrica en pequeños animales

PRESENTATION BROCHURE

Management of the hyperprolific sow Luis Sanjoaquín Romero

Management of

the hyperprolific sow

Management of the hyperprolific sow Luis Sanjoaquín Romero

AUTHOR: Luis Sanjoaquín Romero.

FORMAT: 17 x 24 cm.

NUMBER OF PAGES: 120.

BINDING: hardcover, wire-o.

RRP

50

Scientific and technical book mainly focused on the management of pig farms working with hyperprolific genetics, which almost completely monopolise the market in this species in both productive and reproductive terms, and are the target of the most of the investment and research conducted in the field regarding search for optimization of productivity and profitability of farms.

This is an innovative and updated work within pig production with a distinctly practical approach to the veterinarian technician. The author, a renowned experienced specialist with this type of genetic, provides key information to facilitate the management of these lines by veterinary professionals.

Management of the hyperprolific sow

Presentation of the book Over recent years, increased yields as a consequence of genetic advances achieved, as well as the largest number of weaned piglets per sow provided by hyperprolific lines have led to significant modifications in management practices by veterinary technicians in order to adapt to industry changes and new market requirements. In many cases, these changes hinder the practice work of technicians and employees, and the increasing presence of hyperprolific lines is forcing continuously to improve the management of pig farms, especially at nutrition and health issues in both sows and piglets.

The live weight of piglets at birth is essential to their survival, especially in hyperprolific lines, so it is necessary to adjust the feed curves of sows in gestation and lactation as this may determine the live weight of piglets at birth. Moreover, piglets at birth tend to have lower weights than normal ones, so management should be optimised in order to minimise mortality at this stage and promote the survival of piglets to improve, among other things, its vitality, which influences the litter size and the number of piglets weaned per sow per year. Therefore, the management of sows throughout all stages of production should be improved to reduce the negative effects on their offspring generated through unsuitable management of farms.

Thus, the book tackles the main steps to be considered and in which must be acted to optimise the management of farms which work with hyperprolific genetics. The author describes the most appropriate management practices to be used in each period. Graphic resources are also used for easing theoretical understanding and supporting the information provided. All these features turn this work into a reference in swine production.

Management of the hyperprolific sow

The author Luis Sanjoaquín Romero Luis Sanjoaquín Romero obtained his Bachelor’s degree in Veterinary Science from the University of Zaragoza (Spain) in 1999.

Since then, he has devoted himself entirely to the swine industry, first as a field worker and later providing technical services to customers at AGROAL and SCLES until 2013.

In early 2013 he founded the company SIGMAVET SLP, which offers advice to companies working in the swine industry.

He is a member of the Aragon Association of Swine Veterinarians (PALS).

He has contributed to several articles in professional journals in the swine sector, and has presented at both at national and international conferences. He is a lecturer in the Masters in Swine Health and Production program (University of Lleida, University of Zaragoza and Complutense University of Madrid, Spain).

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Management of the hyperprolific sow Luis Sanjoaquín Romero

Table of contents 1. Choosing a genetic line 2. Rearing Feeding Conditions during the breeding phase Observation phase Adaptation phase

6. Maternity Entry of sows into the farrowing unit Scheduling of farrowing Signs of farrowing Farrowing Stages of farrowing Assistance at farrowing

3. Stimulation and detection of oestrus Teaser boar Signs of proestrus Oestrus

4. Artificial insemination (AI)

Colostrum feeding

Cross-fostering Special recommendations for small piglets

Nurse sows Weekly batch farrowing Two-weekly batch farrowing

Insemination regimen

Three-weekly batch farrowing

Al techniques

Four-weekly batch farrowing

Cervical AI Postcervical AI

Feeding during the weaning-service interval

5. Gestation Feeding management

Nurse sows for growth-retarded piglets

Lactation Factors implicated in milk production

Feeding management Peripartum Recommendations for proper lactation

Days 0–30 of gestation

Sow feeding program

Days 30–90 of gestation

Feeding piglets

Days 90–110 of gestation Day 110 of gestation – farrowing

Measuring backfat Facilities Assessment of BC Days 0–28 of gestation Days 28–110 of gestation

Gestation failures

Facilities Postpartum pathologies of the sow

7. Weaning 8. Water quality

9. Tables Mycotoxins Temperature Light Noise level Air quality Body temperature and respiratory rate Animal density

10. Data analysis and objectives 11. References

Management of the hyperprolific sow

First, it is important to have a clear idea of the type of sow required, as not all hyperprolific genetic lines are equal. It is necessary to consider what type of sow will best suit the needs of a farm, as well as its production limits and the requirements for reaching maximum production. Hyperprolific sows are bred to produce a large number of piglets/ /sow/year. However, how this is achieved can differ between different genetic lines. It is also important to determine which genetic type best suits the conditions of a given farm, or to consider factors that may need to be changed in the case of selecting a genetic line that requires greater attention to different parameters.

As mentioned above, it is important to adapt swine management parameters to match the genetic advances made in recent years (Fig. 1).

Not all farms can have the same type of sow. Certain sows have huge productive potential, but may not be the most convenient choice for a farm due to constraints

relating to management, health, feeding, facilities, and farm size. When introducing this type of sow onto a farm, it is important to be conscious of the significant requirements in terms of cross-fostering and nurse sows.

In this scenario four-weekly batch farrowing is not recommended, as this will result in only one batch in the farrowing unit at a time.

The greater the interval between batches, the more difficult it is to cross-foster. These factors must be considered before selecting a specific genetic line. If, for example, the dimensions of the transition unit are limited, the number of pens in this phase will have to be increased, as the number of piglets weaned will be greater, and increased density entails many problems and should be avoided. Hyperprolific sows tend to have a higher replacement rate than other types.

Accordingly, additional pens should be made available in the quarantine facility.

Feeding should also be taken into account.

Special feed is available to meet the demands of this genetic type.

Figure 1. Breeding for larger litter size to maximise production: number of piglets per litter (total born [TB], number born alive [NBA]) and number weaned) (Thorup, 2010).

16 Number of piglets per litter

4

14

12

10

8 1992

1994

1996

1998

2000 Year

TB

NBA

Number weaned

2002

2004

2006

2008

Choosing a genetic line

In short, it is a very important decision for the future of the farm.

The objective of hyperprolific selection schemes is to wean a large number of piglets/sow/year. However, selecting this genetic type requires consideration of many important parameters which may

vary between different selection schemes.

Moreover, these selection schemes themselves can vary over time depending on market requirements.

Below are some examples of selection schemes currently used by various genetics companies (Figs. 2–8).

Figure 2. Large White selection program (Geneplus, 2010).

7 % Carcass quality 14 % Meat quality

Maternal qualities

44 %

Fattening criteria

20 %

Sows sent for slaughter Conformation

2 % 5 %

CI*

44 %

15 % Longevity

Figure 3. Yorkshire-Landrace selection program (Dan Avl, 2011).

2 % ADG ** (0-30) 4 % Longevity 7 % Lean meat ** 11 % ADG (30-100)

5-day old piglets *Feed conversion rate; ** Average daily gain.

27 %

5

12

Management of the hyperprolific sow

The rearing period is of vital importance for the sow’s future development, and that of the farm itself. Sometimes, insufficient time is dedicated to this phase, and sows are simply fattened until servicing.

With approximately 20 % to 22 % of sows in first cycle, and an annual rate of 2.3 to 2.4 litters farrowed/sow/year, the replacement rate is at least 50 %. Appropriate management of replacement breeding is thus essential. During this period (between reaching 20–25 kg body weight [BW] and the start of the service period), the sow has two primary functions: growth and preparation for the reproductive phase. Accordingly, the management of feeding at this time will differ to that of fattening pigs.

Breeding stock can be sourced internally or externally: • External origin: from a breeding farm. The main advantage is better genetics, while the main drawback is the risk of introducing new diseases. Externally sourced replacement animals should be of a higher health status than those on the farm and should always be negative for PRRSV to prevent the entry of new strains.

• Internal origin: limits entry of new pathogens but does not favour disease control if the herd is not stabilised. Caution is advised in the case of PRRSV, as endemic infection can persist on the farm due to virus circulation during the rearing period.

FEEDING It is essential to ensure that gilts reach their full potential on the farm. Among other variables, feed influences the onset of puberty of sows, and consequently fertility and prolificacy.

In the 20–80 kg BW phase, future breeding sows can be fed with fattening feed, i.e. the same feed used for animals in the growth phase.

Subsequently, and after making a new selection, the feed provided to future breeding sows should be switched. There are various options depending on the management system and facilities in question. However, the following are the most convenient feeding strategies: • From 80 kg BW, future breeding sows are fed ad libitum until reaching 120–130 kg BW, after which the same feed is administered in rations until the start of the mating period.

• Sows are ration-fed upon reaching 80 kg BW until the week before service, at which point they undergo flushing to stimulate oestrus.

The objective of both approaches is to prevent fattening of the sows (which is associated with poorer ovulation and farrowing rates, reduced milk production, and an increased removal rate). Sows should never be fed ad libitum up to the service period.

The following are some of the nutritional criteria that the feed provided to future breeding sows should fulfil, although these may vary depending on the genetic line in question (Table 1).

If sows cannot be ration-fed after reaching 120–130 kg BW, they should be provided with the lowest-energy feed possible to avoid excessive fattening and subsequent negative effects on the reproductive phase. The feed administered should be switched to either a less energetic feed or to a gestation feed, and some form of ration-feeding instituted (e.g. floor feeding) (Fig. 1).

Rearing

The objective is to ensure adequate growth (Fig. 2), i.e. above 600 g/day but never exceeding an ADG of 800 g/day, which can negatively influence skeletal development.

The ultimate goal is to service sows with the following characteristics (following the relevant recommendations for each genetic line): minimum age of 8 months; BW of 150–160 kg; and backfat thickness at P2 of 16–20 mm.

It is essential to ensure that these animals have access to sufficient, good-quality water, both during this phase and throughout the rest of their reproductive lives. To this end, adequate drinkers with appropriate ease of access should be provided.

During the rearing phase, sows drink 10 to 15 litres of water per day. Bear in mind that the temperature of the water can affect its consumption.

Figure 1. Quarantine facility with crush.

Figure 2. Sows in quarantine facility.

Table 1. Nutritional criteria for feed for future breeding sows (ADN, 2013).

Units

25–45 kg BW

45–80 kg BW

80–120 kg BW

120 kg BW–servicing

%

17.5–19

15.5–16.5

13.5–15

13.5–15

Net energy (NE)

kcal/kg

2,275–2,350

2,275–2,325

2,275–2,325

2,350–2,400

Metabolisable energy (ME)

kcal/kg

3,150–3,250

3,150–3,200

3,150–3,200

3,250–3,300

NE/ME ratio

%

72.5

72.5

72.5

72.5

Digestible lysine

%

0.93

0.79

0.64

0.56

Digestible methionine

%

0.27

0.23

0.19

0.17

Digestible methionine + cysteine

%

0.54

0.47

0.38

0.36

Nutrients Crude protein (CP)

Continue ➧

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Management of the hyperprolific sow

Figure 3. Corridor with divisions between every three sows; this is important to ensure adequate stimulation and insemination.

Figure 4. Corridor without divisions (this can have the opposite effect to that desired).

loss of the oestrus-stimulating effect, and can have a negative effect, in that sows become conditioned to the boar, making detection of oestrus more difficult.

Ideally, the teaser boar should be separated from the service area. Prior to insemination of a sow, divisions should be created in the corridor between every five sows to avoid stimulation of all sows at once, even when they start to come into heat (Fig. 3). It is important to divide the corridor and keep the boar in the area in which he is stimulating sows (Fig. 4).

of sows expressed oestrus within 7 days of weaning if the boar was housed in a nearby pen, versus 98 % if the boar was housed further away and contact only allowed during stimulation of oestrus (Buxadé et al., 2007).

The more boar stimuli to which sows are exposed, the greater the percentage of sows that display a mounting reflex (Table 2).

The choice of boar is critical; boars that effectively stimulate oestrus and are easy to manage greatly facilitate the process.

Knox et al. (2010) published a study that corroborates this view. They found that 80 %

SIGNS OF PROESTRUS • Restless behaviour.

• Swollen and reddened vulva.

• Decreased appetite.

Detection of these signs, together with the immobility reflex, indicates that the sow will come into heat within 1 to 2 days and can then be conveniently inseminated.

Stimulation and detection of oestrus

Table 2. Percentage of sows showing mounting reflex as a function of the number of boar stimuli applied (Signoret et al., 1961).

Stimuli generated by the boar

Sows showing mounting reflex (%)

None

48

Odour and sound

90

Odour, sound, and sight

97

Odour, sound, sight, and physical contact

OESTRUS This is the moment at which the sow is ready for insemination, and is characterised by signs distinct to those seen during proestrus (Fig. 5): • Labia are normal in shape and colouration.

• Enlarged genitalia (not evident).

• Increased contractions.

• Mucoid vulvar discharge.

• Decreased appetite. a

100

• Immobility reflex (in response to pressure • • •

on the back, climbing onto the sow, placing pressure on the flanks, etc.).

Raised tail and ears.

Grunts.

Urination.

Oestrus can last from 2 to 3 days in multiparous sows, and is generally shorter in gilts.

As regards housing, the duration of oestrus is shorter in sows housed in pens than in those housed in collective pens, due to stimulation

b

Figure 5. Sow showing first signs of oestrus: vaginal discharge and raised tail.

23

54

Management of the hyperprolific sow

The maternity period lasts from a few days before farrowing (day 110 of gestation) until weaning. This period includes adaptation to the farrowing room, farrowing, and the subsequent development of piglets up to weaning (lactation period), as well as preparation of the sow for the next gestation.

Farrowing is the culmination of the gestation period, and represents the beginning of the piglets’ life (Fig. 1). All the work invested in the sow up to this point (adaptation, stimulation of oestrus, AI, feed management during gestation, etc.) is reflected at the moment of farrowing. This is one of several moments at which the potential of a genetic line is most evident, as is the importance of sanitation, facilities, feeding, and management. However, the total number of births (TB) is a highly significant parameter.

ENTRY OF SOWS INTO THEÂ FARROWING UNIT

Figure 1. Newborn piglets.

Figure 2. Thoroughly cleaned and sanitised farrowing unit.

The farrowing unit should be in the best possible condition. Cleaning and disinfection of the facility is essential to prevent disease. Organic matter should be removed, and the area hosed down. This will promote the action of the products used later. The area should be left untouched after this first wash for 16 to 20 hours. The area should be washed with hot soapy water at high pressure and disinfected (using quaternary ammonium, formalin, bleach, etc.) (Fig. 2).

Sows should not enter the room until it is completely dry. If animals must enter the facility before it has fully dried, heating systems can be used to accelerate the process. Dryness of the facility is important, as wet conditions can cause mastitis in sows and can chill newborn piglets (resulting in decreased colostrum intake).

Drinkers and feeders should be checked and washed, and should be in perfect

Maternity

working condition. Drinkers should provide a minimum of 3 to 4 litres of water per minute. (An optimum water-flow rate is essential.)

In Northern Europe, when preparing the farrowing unit straw is supplied to allow the sow to prepare the nest in her farrowing pen.

This helps reduce piglet mortality. Blankets and heat lamps should also be available for sows that are about to farrow.

The temperature of the facility should be tightly regulated. The thermoneutral zone for the sow is between 18 °C and 22 °C, while the ideal temperature for piglets is 33 °C to 35 °C. Care should be taken to avoid excessively high temperatures in the facility during lactation, as this can affect the sows’ consumption (150–300 g less feed consumed for each degree above 23 °C [Fig. 3]). On the other hand, low temperatures can result

Figure 3. Influence of ambient temperature in the farrowing room (Anguita et al., 2008). a

Daily consumption of digestible energy (MJ)

90

22 °C

80 -3.37 MJ ED/d/ºC

70 60 50

y = -3.3752x + 149.97 R2 = 0.754

40 16

20

24

28

32

Temperature (°C) Data obtained from the following studies: Schoenherr et al., 1989; Prunier et al., 1997; Quiniou and Noblet, 1999; Gourdine et al., 2006.

b

Daily consumption (g)

8000 6000 4000 a

2000 0 0 Summer

a

5 Spring

10 Days of lactation

Value corresponds to the mean voluntary consumption during the first 7 days.

15

20

55

56

Management of the hyperprolific sow

in injuries to piglets caused by crushing and by cold.

One system used to prevent cold exposure of piglets through contact with the floor is the spreading of shredded paper. This also helps limit drafts that pass though grates.

It is a cost-effective solution that should be used in appropriate areas, such as the farrowing pen and the piglets’ rest area (heated area). However, it is essential that this shredded paper is removed once the objective has been achieved, as it can have negative sanitary effects and can increase moisture levels. The apparent temperature perceived by piglets varies depending on the type of flooring used (Table 1).

Sows should be moved gently in the early morning or during the cooler hours of the day.

Care should be taken if moving sows in the middle of the day, especially in hot weather.

Before entering the farrowing room sows should be showered, as it makes no sense to

bring a dirty sow into a recently cleaned and disinfected area.

The record sheet corresponding to each sow in the farrowing unit should always be available. Extra attention should be paid to sows with a history of stillbirths and nonviable piglets in order to minimise the number of stillborn piglets. Monitoring of problematic sows is of utmost importance.

The farrowing unit should fulfil the following requirements: • A pen that allows the sow to stretch, rest, and stand up without difficulty. Pen dimensions of 270 cm long x 180 cm wide.

Crate dimensions of 65 cm in width, with room for adjustment to 90 cm (Fig. 4).

• Adequate supply of water and food (insufficient water supply reduces feed intake). In the farrowing unit the water consumption of hyperprolific lines ranges from 35 to 50 litres per day. However, it

Table 1. Apparent temperature perceived by piglets depending on floor type and air velocity (Faccenda, 2006).

Floor type Wet concrete slats

Temperature (°C) -10

Iron slats

-3

Concrete slats

-2

Solid concrete

-1

Plastic slats

0

Sawdust

1

Straw

4

Wood shavings

5

Paper bedding

5

Air velocity (m/s) 0.2

Temperature (°C) -4

0.5

-7

1.5

-10

Figure 4. Adjustment of farrowing pen upon entry of the sow to the farrowing unit.

Maternity

•

•

a

is essential to provide extra water to these sows after each meal. Drinkers for piglets should also be monitored.

Appropriate environmental conditions (temperature, humidity, and ventilation).

High temperatures, in addition to decreasing feed intake, result in wastage of water, which is used by the sows as a means of thermoregulation. This also results in continuous changes in position, increasing the risk of crushing and creating an unfavourable environment, with negative effects on the overall health status of the farm. Temperatures of over 22 °C decrease feed consumption and milk production.

Access to straw or other nesting material.

The building of a nest by the sow reduces the duration of farrowing and improves colostrum intake (Fig. 5). The presence of a nest improves the production and consumption of colostrum and milk in early

• •

•

•

lactation, reducing piglet mortality due to starvation (Westin et al., 2012).

Proper cleaning and disinfection, as poor hygiene increases the risk of infection and decreases the sow’s consumption.

Availability of blankets and heat lamps on estimated day of farrowing. Heat lamps should be positioned over the piglets’ resting area (Fig. 5).

Feed intake should be gradually decreased before farrowing. This decrease should not be overly acute or implemented too early (see feed management for lactating sows), as this can increase stress in hungry sows prior to farrowing. If the ration is not decreased, there is an increased risk of prolonged farrowing or dystocia, constipation, decreased appetite during lactation, and problems arising from MMA syndrome.

Prepare material required for farrowing (this should be on hand in the farrowing unit).

b

Figure 5. Material used for (a) the sow’s nest and (b) piglets’ nests.

57

Maternity

Figure 14. Relationship between the number of farrowings and the percentage of stillborn piglets (Hoshino et al., 2009).

18

The percentage of stillborn piglets is higher for gilts and sows that have farrowed >4 times.

Stillborn piglets (%)

15 12 9 6 3 6

8

10

12

14

16

Total number of piglets farrowed

First farrowing Fourth farrowing

Second farrowing Fifth farrowing

Personnel responsible for assisting farrowing should be well versed in the farrowing process and thus know when action is required. Intervention is stressful for the sow and thus should be limited to when absolutely necessary.

Third farrowing ≼Sixth farrowing

phases are interrelated and no single phase is independent of the others.

Figure 15. Monitoring card for farrowing sow, indicating last time sow was checked (blue), number of piglets born alive (green), and number of stillborn piglets (purple).

12 11

Colostrum feeding In addition to monitoring the sow during farrowing (Fig. 15), it is also necessary to attend to the piglets, which should be dried, placed in nests, and warmed to avoid unnecessary energy expenditure and ensure colostrum uptake.

High proflicacy equates to significant demands in terms of cross-fostering and nurse sows.

Ensuring correct colostrum feeding by piglets is essential, as this parameter significantly influences the success of the farrowing unit, as well as in the rest of the operation. All

1 24

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19

16 15

14

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