Husbandry and management practices in farrowing units I. Farrowing
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Husbandry and management practices in farrowing units I. Farrowing

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The spectacular increase that pig production has experienced in recent years has generated a significant demand for information on the management and operation of pig farms. This book, created to fill this gap, reflects the work and experience of the authors, who have met the objective of creating a book with very practical contents and information rigorously based on scientific publications and on their own experience. This book aims to update knowledge and showcase the latest developments relating to the management of porcine farrowing units (physiological aspects of farrowing, facilities, organisation of farrowing sows, etc.).

Emilio Magallón Botaya (coordinator)

Emilio Magallón Botaya graduated in veterinary medicine in 1978 from the University of Zaragoza, Spain, with a specialisation in animal production and agricultural economics.

After starting his professional career as a large animal veterinary surgeon, he started working in the pig industry in 1981; initially as a technician, later as a team leader and then as a production manager in one of the most important Spanish pig production companies.

For several years he was an associate professor of swine production at the Faculty of Veterinary Medicine of the University of Zaragoza. He also participated as a professor of economic analysis applied to swine production for the Master’s Degree in Animal Production and Health organised in partnership by the universities of Zaragoza, Lérida, Barcelona and Madrid.

He has participated in several research projects related to the pig industry and is currently co-leading a project for the genetic improvement of swine funded by the Spanish Centre for Industrial Technological Development (CDTI), in collaboration with the animal production area of the Spanish Institute of Food and Agriculture Research and Technology.

Emilio Magallón has published numerous articles on the Spanish pig industry and has participated in many seminars and panel discussions throughout Spain.

He is a member of Anaporc (Spanish Scientific Swine Production Association) and founding member of the AVPA (Association of Swine Veterinary Practitioners of Aragon), and is currently part of its board of directors

Alberto García Flores

Alberto García Flores graduated in veterinary medicine from the University of Zaragoza, Spain, in 2000, with a specialisation in animal medicine and health.

After finishing his studies, he went on to take a specialisation course in swine production. He started his professional career as a veterinary surgeon for the control of infectious diseases associated with production animals.

More than 10 years ago, he joined the pig production company of a multinational firm, where he works as a veterinary surgeon in the areas of production, nutrition, diagnosis and treatment of diseases and carries out tasks related to the technical and economic management of farms. He participates in the planning and carrying out of R&D studies on swine production

He has published several articles and studies on swine. Furthermore, he has participated in several conferences and panel discussions.

He is a member of the Association of Swine Veterinary Practitioners of Aragon (AVPA)

Roberto Bautista Moreno

Roberto Bautista Moreno graduated in veterinary medicine from the University of Zaragoza, Spain, in 1990, with a specialisation in animal medicine and health.

He started his professional career in the sheep sector and worked in the areas of sheep health and production in different livestock companies. He later worked as a sales representative for a pharmaceutical company.

Since 1997 he has been working for livestock production companies, initially in the beef sector as a veterinary surgeon for a company based in the Spanish regions of Aragon and Navarre, and later in the pig sector as a veterinary surgeon for Inga Food, S.A., where he has been in charge of the technical, economic and clinical management of sow farms and fattening units for more than 15 years.

He is a member of the AVPA and is currently a member of its board of directors.

Boris Alonso Sánchez

Boris Alonso Sánchez graduated in veterinary medicine from the University of Zaragoza, Spain, in 1998, with a specialisation in animal production and agricultural economics.

In 1999 he started his professional career as a technician and sales representative for several companies. From 2001 to 2007, he was responsible for the management of pig fattening and breeding farms and since 2007 he has been working for the technical veterinary service of Inga Food, S.A., in the region of Aragon

He has participated in numerous seminars and training sessions on swine production.

José Ignacio Cano Latorre

José Ignacio Cano Latorre graduated in veterinary medicine from the University of Zaragoza, Spain, in 1990, with a specialisation in animal production and agricultural economics. He holds the official certificate in cooperative company management approved by the Spanish Ministry of Labour (1989-1990). In 1991, he took an advanced course on domestic animal nutrition organised by the INRA in Paris, France

Since 1992 he has been working as a veterinary surgeon for the swine technical service of a company leader in the animal feed industry, and has carried out and implemented artificial insemination programmes on the company’s farms. He specialises in the technical and financial management of breeding, fattening and post-weaning farms. Since 2008, he has served as the team manager of the same company and collaborated with its R&D centre.

José Ignacio has collaborated on several publications and has attended and participated in numerous seminars and national and international conferences.

Silvia Almenara Díaz

Silvia Almenara Díaz graduated in veterinary medicine from the University of Zaragoza, Spain, in 2006, with a specialisation in animal production and agricultural economics

Her final project towards her Master’s Degree in Swine Production and Health, organised in partnership by the faculties of veterinary medicine of the universities of Zaragoza, Barcelona, and by the School of Agriculture Science of Lérida, won a prize awarded by the Association of Swine Veterinary Practitioners of Aragon.

She has done internships in different companies in the sector and since 2008 she has been working for an important animal production company in the area of Zaragoza.

Silvia Almenara has participated in various conferences and training sessions on swine production and health.

Patricia Prieto Martínez

Patricia Prieto Martínez graduated in veterinary medicine from the University of Zaragoza, Spain, in 2006, with a specialisation in animal production and agricultural economics.

She completed her training with practical work experience in different areas of production at the faculties of veterinary medicine of the universities of Lisbon and Costa Rica. In 2007, she took the Master’s Degree in Animal Production and Health organised by the universities of Zaragoza, Lérida and Barcelona

Patricia Prieto began her career in 2008 as a member of the technical veterinary service of one of the most important companies in the pig industry, where she is in charge of several pig breeding and fattening farms.

She has participated in numerous conferences and training sessions on swine production.

Pablo Magallón Verde

Pablo Magallón Verde graduated in veterinary medicine from the University of Zaragoza, Spain, in 2012.

He has done internships in the swine production company Inga Food, S.A., and has taken the Swine Production Medicine Clinical Rotation and Veterinary Diagnostic and Production Animal Medicine training modules at the Iowa State University (USA)

He is currently studying a Master’s Degree in Swine Production and Health organised in partnership by the universities of Zaragoza, Lérida, Barcelona and Madrid

Since 2013 he has been working as a veterinary surgeon in one of the most important livestock companies in Spain.

Introduction

1. Technical and physiological considerations regarding farrowing

Natural behaviour of the farrowing sow

Animal behaviour and productivity

Nest building

Placentophagy

Farrowing

Physiology of the last stage of gestation

Foetal development

Feeding needs of sows attheend of gestation

Physiology of the peripartum period

Duration of gestation

Characteristic signs of imminent farrowing

Hormonal mechanism of farrowing

Evolution of body temperature at farrowing

Mechanism of expulsion of a foetus

Duration of farrowing

Difficult farrowings

Characteristic signs of the end of farrowing

Physiology of piglets during theperipartum period

Weight and size of the litter

Mummified piglets

Stillborn piglets

False stillborn piglets

Low-viability piglets

Early postnatal vitality of piglets

Supernumerary piglets and rearing of weak piglets

2. Design, structure and types of farrowing houses

Introduction

The farrowing room

Calculation of the number of pens

Design

Insulation

The farrowing pen

Dimensions

Orientation of the pens

The crate

The floor

The heated area for the piglets

Feed and water troughs for the sows

Feed and water troughs for piglets

The ideal pen

Monitoring of environmental conditions in the farrowing rooms

Temperature

Ventilation

Equipment for environmental control

3. Organisation of farrowing units: batch farrowing

Introduction

Batch farrowing

Concept of batch

Weekly batch farrowing

Two-weekly batch farrowing

Three-weekly batch farrowing

Four-weekly batch farrowing

Five-weekly batch farrowing

Three-two-weekly batch farrowing

Turnaround in farrowing rooms

Farrowing and service targets

Reaching service targets

Heat record sheet

Three-colour system

Hormonal treatments

4. Sow feeding during the peripartum period

Introduction

Nutritional goals

Feeding needs in the last stage of gestation and during the peripartum period

Nutritional requirements for maintenance

Production requirements

Water needs

Feeding at the end of gestation andduring the peripartum period

Types of diets for sows duringtheperipartum period

Types of feed according to the physiological stage

Types of feed according to their physical form

Feeding curves

5. Sow and piglet management during farrowing

Preparation of the farrowing house

Cleaning and disinfection of the farrowing house

and sows

Arrival of the sows at the farrowing room

The prepartum period

Farrowing management

Ideal environmental temperature for the sow

atfarrowing

Administration of oxytocin

Administration of antibiotics, anti-inflammatory drugs and other drugs

Care of newborn piglets

Drying the piglets

Tying-off and disinfection of the umbilical cord

Resuscitation of piglets

Colostrum feeding of piglets

Artificial colostrum feeding

Aggressive sows during farrowing

Programmed farrowings

Administration of prostaglandins

Monitoring farrowings

Non-dystocic problematic farrowings

Slow farrowing

Farrowing with constipation

Farrowing with fatigue

Farrowing with tetanic contractions

Farrowing with stress

Procedure of examination of the birth canal in sows

Dystocia. Basic obstetrics

Heavy piglets

Obstruction of the birth canal

Torsion of the uterine horns

Sows with a narrow birth canal

Performing caesarean sections

6. Main diseases in the peripartum period

Introduction

Main diseases of sows

Postpartum dysgalactia syndrome (PDS)

Metritis

Mastitis

Ketosis

Osteomalacia

Prolapses

Nervous sows, attacks to piglets and

cannibalism

Haematoma of the vulva

Shoulder ulcers

Main diseases of piglets

Dietary origin

Management

Of infectious origin

Congenital malformations

7. Work organisation

Introduction

Personnel needs on farms

Qualitative needs

Quantitative needs

Cost of the workforce and productivity

Work organisation

List of tasks

Task planning

8. Conclusion

9. Bibliography

9788494277504
  • Language English
  • Author/s Emilio Magallón Botaya, y otros
  • Release date 2014
  • Pages 192
  • Binding Hard cover
  • Dimensions 17 X 24

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