Husbandry and management practices in farrowing units I. Farrowing

CAPÍTULO DE MUESTRA

Husbandry and management practices in farrowing units I. Farrowing

LANGUAGE: ENGLISH

Author(s): Emilio Magallón Botaya, Alberto García Flores, Roberto Bautista Moreno, Boris Alonso Sánchez, José Ignacio Cano Latorre, Silvia Almenara Díaz, Patricia Prieto Martínez, Pablo Magallón Verde.
Release date: 2014
ISBN: 978-84-942775-0-4
Pages: 192
Binding: Hard cover
Format: 17 x 24

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.).


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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

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Husbandry and management practices in farrowing units I. Farrowing

Husbandry and management practices in farrowing units I. Farrowing

LANGUAGE: ENGLISH

Author(s): Emilio Magallón Botaya, Alberto García Flores, Roberto Bautista Moreno, Boris Alonso Sánchez, José Ignacio Cano Latorre, Silvia Almenara Díaz, Patricia Prieto Martínez, Pablo Magallón Verde.
Release date: 2014
ISBN: 978-84-942775-0-4
Pages: 192
Binding: Hard cover
Format: 17 x 24

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