 SWINE PRODUCTION MAMGEMENT

BREEDING MANAGEMENT: CARE AND MANAGEMENT OF THE SOWS AND GILTS

Learning Objectives

This module has the following objectives for the students:

1. To let the students understand the management of breeding animals.

2. To determine the proper way on how to select sows and gilts.

3. To determine the basis of selection and traits to be considered in selection

4. To determine the and management of sows and gilts

Learning Outcomes

At the end of this unit, the student should be able to meet the following:

1. Understood the management of breeding animals

2. Learned characteristics in selecting breeding animals

3. Determined the details of managing sows and gilts

Sub Topics:

1. Gilt and sow selection and management

2. Reproductive Phenomena

3. Management during Gestation

4. Management at Breeding Time

5. Farrowing care and management

6. Management After Farrowing

7. Management during lactation

8. Culling of sows
5. Gilt and sow selection and management

Only the best among the young growing females animals on the farm will be selected and kept
for breeding. Select breeding gilts from sows that produce large litters with above average
growth rate, and carcasses with a low fat content.

5.1. Selecting gilts

1. Select breeding gilts with top performance records on daily gain, feed efficiency breeding
performance, litter size, carcass merits, etc.
2. Select gilts from sows with good dispositions and good farrowing ease. The gilts themselves
should also have a gentle, quiet disposition.
3. Gilts should have a sound underline and at least 12 prominent, evenly spaced nipples. Teat
rows should be fairly close to the midline of the abdomen so that piglets can nurse easily.
4. Breeding gilts should have a large skeleton, a long thick, deep, rectangular body and a
square rump, with good depth in the rib and flank area
5. Legs should not show evidence of calluses, abrasions, abscesses, bunches or swelling, as
these symptoms can indicate leg problems. Toes should be of even length with a slight spread.
The feet and toes should not show signs of swelling, crack or abscesses.
6. External genitalia should be well developed with good size and shape to prevent many
mating and farrowing problems. Avoid gilts with small vulvas and vulvas that tip upward.

5.1.1. Replacement of gilts

If replacement are not available when needed or if they do not comply with therequirements,
the gilts should be bought.It is advisable to buy them from the same farm where the boars
come from, because in this way the previous owner can advise you on the breeding policy for
a small pig farm.

5.1.2. Gilt management before first service

Gilts are usually selected for breeding at five to six months of age.The pigs not selected can then
be sold as baconers at a live weight of about 85 to 90 kg. The selected gilts are reared to weight
between 120 to 130 kg at seven and a half to eight months of age when they are ready to be
served by a boar for the first time. Gilts have to be in a good condition to produce large litters (8
to 10 or more healthy piglets) and should not be too fat when they are ready for mating.
5.2. Reproductive Phenomena

5.2.1. Reproductive physiology and anatomy of the sow

An understanding of the sow’s reproductive is essential for a successful mating program,

whether AI or natural service is used. This discussion will be divided into three areas:

1. Anatomy of reproductive tract

2. Estrous cycle, estrus and ovulation, and

3. Embryonic and fetal development

Anatomy of Reproductive Tract

The primary structures of the female reproductive tract (figure 24) are the ovaries , they have
two major functions:

1. to produce ova, the female germ cells and

2. to produce the hormones progesterone and estrogen.

Each ovary is surrounded by a thin membrane called the infundibulum which act as a funnel to
collect ova and divert them to the oviduct. The oviduct is about 6-10 inches long and act as the
site of fertilization.

There are two uterine horns. Each is 2-3 feet in length in the non- pregnant sow. They act as a
passageway for sperm to reach the oviduct and are the site of fetal development. The uterine
body, which is small compared to some other species, is located at the junction of the two
uterine horns.

The cervix is the muscular junction between the vagina and uterine. It is the site of semen
deposition during natural mating and AI. It is dilated during heat ( estrus) but constricted during
the emainder of the estrous cycle and during pregnancy.

The vagina extends from the cervix to the vulva and serves as a passageway of urine and the
piglets at birth.

The vulva is the external portion of the reproductive tract, it often becomes red and swollen
just prior to estrus and this swollen condition is usually more pronounced in gilts than in sows.
The hypothalamus located at the base of the brain secretes gonadotropin releasing hormone
( GnRH) ,which regulates the anterior pituitary gland to secretes FSH ( Follicle Stimulating
Hormone) and LH ( Luteinizing Hormone) into the blood which stimulates the production of the
ovarian hormones, estrogen and progesterone, which in turn regulate the reproductive
process. Oxytocin is released from the posterior pituitary gland.

5.2.2. Estrous cycle, Estrus and Ovulation

Non- pregnant and non-lactating sows and gilts display estrus or standing heat on a regular
basis throughout the year. The estrous cycle is normally 21 days and is defined as the time
between the onset of one estrus to the onset of the next time. The cycle length can range from
18-24 days. Lactation or the nursing stimulus inhibits the estrous cycle and sows will not, as a
rule, return to heat until the litter is weaned. Days from weaning until estrus is influenced by
such factors as length of lactation, parity, season and nutritional level, but should range from 4-
7 days.

As estrus or heat approaches, 6-10 follicles or “ blister like” structures from on each ovary.
Follicular growth accelerates about 3 days before estrus and is influenced by FSH or follicle
stimulating hormone released from the pituitary gland, located at the base of the brain. A
maturing ovum is held within each follicle. Granulosa cell s within the follicle secrete estrogen, a
hormone, which among other things is responsible for the typical signs of estrus. Ovulation, or
released of the ova, is stimulated by LH. Ovulation occurs about 40 hours after the onset of
estrus, but this interval is variable.

Several factors can influenced ovulation rate number of ova shed.

1. Age - sows may ovulate 18-20 ova while gilts may ovulate 12-14 ova.

2. Nutrition - flushing (increased energy level s prior to estrus ) may increase ovulation raye yet
may have little effect the ultimate litter size.

3. Breed -the white or maternal breeds generally have a higher ovulation rate.

Crossbreed females generally have a higher ovulation rate than either of the parent breeds. The
onset and disappearance of estrus and estrus behavior is gradual and there are individual
differences among females.

The primary sign, and most reliable sign, of estrus is “standing” while another sow or the boar
mounts. Many females stand for the “ back pressure test” when applied by the herdperson. A
higher percentage of females will respond to the “ back pressure test” if there is a boar
present. Therefore, use of an intact or a vasectomized boar is an important part of a regular
heat detection program. Boars secretes pheromones ( odors) in the salivary glands which elicit
the standing reflex of the female. Mature boars are superior to young boars in stimulating this
response.

Secondary signs of estrus include:

 Red, swollen vulva which is usually more pronounced in gilts than in sows.
 Increased nervous activity
 Desire to seek the boar
 Loss of appetite
 Male- like sexual behavior ( pursuing, nosing, and mounting other females ).
 Change in vocalization ( grunts and growls)
 Increase in vaginal mucous ( thumb check)

Sexual Behavior of Swine

Length of estrus heat is variable and may last only 12 hours in gilts or up to 60 hours or more in
sows. Since the actual time of the onset of estrus is rarely known, it is recommended that
female received at least two mating during estrus. This help insure that sperm are [present at an
optimum time relative to ovulation for fertilization to occur.

Inseminate a female about 12 hours after the beginning of standing estrus is observed and again
18 to 24 hours after the first insemination. The optimum time to mate will vary from farm to
farm. Two services as compared to one may increase conception rate and litter size by
approximately 10%.

After ovulation, the follicular structures are transformed into corpora lutea. Beginning on about
1 to 2 after mating, they produced and release the hormone, progesterone which is responsible
for maintaining pregnancy. If conception does not occur, prostaglandin ( F2a ) secreted by the
uterus causing the corpora lutea to regress and cease producing progesterone on about day 17
of the cycle. At this time, a new set of ollicles begins to develop, and the process is repeated. If
conception does occur, the corpora lutea remain functional and continue to secrete
progesterone throughout pregnancy.

5.2.3. Fertilization, Embryonic and Fetal Development

Semen is deposited into the cervix during the mating or insemination. Muscular contractions of
the cervix stimulate ejaculation of the boar and is the basis of the boar’s ejaculatory response to
the “ gloved hand” or “digital pressure” technique of semen collection. Thirthy to sixty billion
sperm are deposited by the boar during natural service or 2-6 billion during insemination but
only a small fraction of these reach the oviduct and the vicinity of the ova. Even though sperm
are motile, they do not propel themselves through the female’s tract. Sperm transport results
from uterine contractions. These contractions are stimulated by oxytocin released from the
pituitary gland. Its release is mediated by the stimuli from mating behavior and copulation.
Keep this in mind when inseminating a sow or gilt. Face-to-face contact with a boar, plus tactile
stimulus during and after insemination may improved sperm transport. Sperm must reside in
the female from 6-10 hours before they are capable fertilization. This process is called
capacitation and it includes both physical and biochemical changes within the sperm.

Fertilization, or union of sperm and ova occurs in the upper 1/3 of the oviduct. Fertilization rate
is virtually 100% if the female is mated to a fertile at the correct time relative to ovulation.
About 2 days after fertilization, the blastocysts enter the uterus. They are in the 4-8 cell stage
and begin to space themselves equal distances apart in the uterine horns. The blastocysts can
migrate from one horn to another during this stage.

One of the most critical periods of pregnancy is from approximately day 11- 16 after mating.
The blastocysts, elongate into long ( 2-3 feet), string masses, and they begin to attach to the
uterine wall. The greatest potential loss in litter size may occur during estrus yet only about 12
are accounted for as blastocysts when attachment complete. There is thought to be some
factor(s) which limit the number of blastocysts that can attach in a given uterus. Research has
shown that overcrowding is not a major limiting factor. Embryonic survival may be related to
certain uterine secretion which have not presently been well defined. Environmental stressors
such as high temperatures and fighting as a result of mixing or regrouping animals also
adversely influence implantation and embryo survival. Generally, the presence of at least four
blastocysts are required in order for pregnancy to continue.

By days 25-35, the embryo is about 1 to 1 ½ inches long, and major body systems and
appendages are well formed. Each embryo is surrounded by a separate series of fluid- filled
membranes, the amnion and chorion, which are comprise the placenta. These membranes
helps to protect and nourish the growing embryo. Nutrient, waste, gasses and certain
antibodies cross the membranes between the dam and embryos blood systems. It is the
presence or absence of this fluid that is detected by the commonly used “ ultrasound “
pregnancy diagnosis equipment.

The fetal period begins at approximately day 36. Sexes may be easiy determined by external
examination and the main systems of the bodyare more well defined. The fetus can now be
called a miniature adult. Fetal orientation is random; some are head to head, some are tail to
tail and some are head to tail. At farrowing, about half are born tail first and half are born are
head first. Embryos which die before day 35-40 are usually reabsorbed by the dam. However,
progressive calcification of the skeleton begins to occur from day 36 onward and deaths
occurring after this point will result in mummification.

By day 109 the fetus weight about 1 ½ to 2 pounds. Hair shafts begin to emerge but remain
trapped under a skin layer until close to birth. Throughout gestation, the uterus gradually
enlarges from about 2-3 pounds at mating to up to 60 pounds. Including fetal contents, during
the last week.

Some females will lose up to 10- 11% of their body weight at parturition or farrowing. The
average gestation, length or time from conception until farrowing is 114 days. During gestation,
the piglet grows from the union of a microscopic sperm and ovum into a fully formed individual
weighing from 3 to 3 ½ pounds.

5.3. Management at Breeding Time

Breeding management

Flushing- Feeding the sows/ gilts more before breeding to increase the number of eggs ovulated

Estrus Sycrhronization

Giving hormones to induce estrus

Heat detection

Very important !!!!!

What are some signs of heat

5.3.2. Mating System

1. Pen- mating

2. Hand mating in swine

Pen- mating -means that, ideally, a cohort of females is brought into the boar’s pen and he
services them all while they are in the pen. This is least labor – intensive mating system because
the pigs are just left to mate at the will. In addition, even though the sow s are better
stimulated by entering the boar’s environment, but boar is often brought to the female s’ pen
to save on labor. Pen – mating is the least efficient use of boar power, or boar use efficiency.
Sows many be mated which do not need to be ( already conceived ). And so – called pregnancy
wastage is higher due to “ social completion “. In pen mating. One boar can handle 8 – 10 sows
in a 21 – day breeding period. A young boar ( 8-12 mos. Old ) can effective service from 4 – 6
sows in the same period.

Hand – mating. Means that the boar and the sow ( or gilt ) at a time are brought together for
servicing. Not only does this allow the producer to choose who gets mated and eliminate social
competition, it also allow for better timing of the servicing in order to allow the boar’s fertility
to be at its peak with each subsequent mating. Hand mating has a higher labor requirement
than does pen- mating.

5.3.3. Types of Mating

1. Natural Mating -boar mounts the sow.

2. Artificial Insemination – collect semen from boar and introduce the semen into the sow or
gilt that are in estrus.

35:3.4 . Boar: Sow Ratio

Mate each gilt or sow twice to the same boar in one heat period with an interval 1 – 25 hours. A
boar-to-sow ratio of 1:25-30is generally recommended.

5:.3.5. Artificial Insemination (A.I).

General definition – the introduction of semen into the oviduct or uterus by some means other
than sexual intercourse.

- the use of semen from a genetically superior male to inseminate a female resulting in a
genetically superior offspring.

99% of female swine are artificially inseminated in the world 50% farrow with 10 or more
piglets per litter
This involves collection of semen from a boar and then introducing it into the sow or gilt at a
later stage by means of catheter. This differs from the natural service where a boar mounts the
sow and introduces his semen.

Advantages of AI

a. Genetic Improvement. Allows for wider use and distribution of boar s of high genetic merit.
This the greatest advantage of AI it that it permits you to make greater use of new, superior
genetics at a potentially lower cost than some natural service system and with less risk of
disease transmission.

b. Artificial insemination offers several potential advantages to the pig producers and can be
used more extensively when producers are experienced up to25 sows.

c. Disease control. It prevent transmission of diseases from farm to farm by the sale of boars

d. Less stress on gilt / sow. It helps to overcome the practical problems of differences in size of
males and females. On occasions, this problem can severely limit the use of heavy boars of high
genetic caliber.

e. Cost effectiveness. It eliminates the need to purchase, house and feed of the boar especially
on small scale pig farming.

F. Safety. It reduces the farmer’s risk of handling boars for natural service.

g. Reduce number of boars needed on farm.15-20 doses per collection

Disadvantages of AI

a. one of the disadvantages of AI is that may require a higher level of management than some
natural- service mating systems.

b. Careful observation is required. The inseminations must be done correctly and at the optimal
times. To obtain a high conception rate and litter size, estrous detection( heat checking ) must
be done carefully and without fail.

c. Sanitation of the equipment as an important consideration in all AI procedures.

d. Equipment are needed

e. Requires time and labor

f. Higher level of management but better record keeping

5.3.5.1. Heat Detection.

Proper and accurate detection of heat is important for a successful mating system.

A sow is in heat if she exhibits one more of the following symptoms;

 Swelling and reddening of the vulva

 Mucus discharge from the vulva
 Restlessness and grunts frequently
 Mounting other pigs
 Frequent urination
 Cocks her ears frequently
 Restless and grunting

Look for signs of being in standing heat

The estrus period can last from one to three days, with ovulation often occurring late on the
second day of ‘ standing heat ‘

 Standing heat is when the sow/ gilt receptive and will stand for mating/ service
 Accurately identifying the start of first standing is essential for good timing and
successful insemination.

Test for a standing reflex ( the best indicator ):

 Check twice daily if possible, at least seven hours between checks

 Apply pressure to the back and flanks
 Do this at the same time as renewed boar presence
 Receptive females will stand rigid and ears often pick up.

5.3.5.2. Technique of Heat Detection

1. Haunch Pressure Test. The operator approach the sow from the side and rub her sides
and thigh.
2. Riding at the Back. The operator ride at the back of the sow.
3. Semen- on-snout. This is important in AI although it can be also be applied in natural
breeding. The semen is squeezed on the snout to the face of the sow using a squirt bottle
or atomizer.
 4. Teaser Boar. Allowing a boar but preferably one that has been vasectomized to mount the
sow.
5. Sound Test. Use a chomping sound of a boar.

5.3.5.3. Factors for Success in AI

Estrous control, heat detection and timing of insemination are very essential for any successful
A.I these allow for precise scheduling of breeding and farrowing. Both natural and artificial
methods can be used for lactating sows. Estrous ( mating reflex ) will occur within4- 7 days after
the litter is weaned. Thus several litters could be weaned on the same day and the sows bred
at the earliest opportunity. To attain good conception rate in gilts/ sows, accurate heat
detection must be carried to ensure that the timing of insemination is correct to overcome
wrong timing in detection of the start of estrous and the natural variations in the time of
ovulation two inseminations approximately 12 hours apart are recommended.

5.3.5.4. Timing and Number of services

 Ovulation occurs about 36-40 hours after the beginning of standing heat
 Optimum insemination is 6-12 hours prior to ovulation
 Therefore, mate 24 hours after initiation of standing heat and rebreed 8-16 hours later if
female will still accept the boar is still showing positive (standing ) response to theback
pressure test.
 A different boar must be used at each service if breeding is only for market pigs.

5.3.5.5. Breeding/ Insemination:

 GILTS - 12 hours after heat detection

 SOWS - 24 hours after heat detection
Typically use 2-3 doses per female (12 hour difference )
 Re- check - every 21 days for recycling

5.3.5.6. Factors Effecting Conception Rate

  Time of Insemination
 If after ovulation then get aging of oocytes
 No. of sperm inseminated
 Fertility of males
 Skill of inseminator

5.4. MANAGEMENT DURING GESTATION

5.4.1. Care and Management of the Sow

Regulate the feed intake of gilts and sows immediately after breeding to prevent them from
becoming too fat. Obesity of pregnant sows may result to a fewer number of pigs farrowed.
Also, they suffer farrowing complications. Keep the pregnant sow in an environment for better
conception. Sprinkle was Figure 18. Best time to breed sow is hot or whatever necessary. To
avoid constipation, provide a healthy but laxative ration. Provide plenty of water and newly
harvested green feeds such as camote vines, kangkong, para grass and water lily. Deworm sows
and gilts against internal parasites and treat external parasites 14 days before expected date of
farrowing. On the average, a sow will farrow in 114 days after a successful mating. The usual
range is 109- 119 days. Watch out for the following signs:

 The abdomen swells

 The sow becomes restless and nervous
 The vulva is swollen with possible mucus discharge
 Milk is present in the teats if pressed
Attend to the sow during birth because this the most crucial time in the life of the newborn
piglets. Full-feed the sow or gilt with a high energy ration for about two weeks before mating
to ensure maximum ovulation rate. Observe proper time of mating to ensure maximum litter
size.

5.4.4. LEVEL OF FEEDING

5.4.4.1. Limit of Feeding

Typical to constrain sow size. Gestational feed intake which is too high leads to a low lactational
feed intake. It is thought that in the wild, the sows overeat and build reserves for lactation.
During lactation, they do not eat, but just feed piglets. Perhaps this strategy helps protect
piglets from danger. Unfortunately, in modern swine farms, we know that low lactational feed
intake leads to lower milk output and slowed piglet growth. Therefore, sow feed intake must
be limited during gestation to prevent the dip in milk production during lactation.

Normally 1.8- 2.3 kg. of balanced 14% crude protein ration will meet the daily nutrient
requirement of a gestation sow.

FETAL SKELETON - begins development around day 30. This is important because, if the fetuses
die before age 35 days, they will be resorbed. If they die after, they will become mummified
because the bone calcium cannot be resorbed. A clever herd manager or veterinarian can tell
when a disease process has affected a herd based on this information.

5.4.4.2. FEEDING A SOW DURING PREGNANCY:

1. Avoid under feeding and overfeeding pregnant sow.

2. Restrict feed intake after productive mating to prevent from becoming over fat.
3. Feeding in excess of her requirements is wasteful and costly and may even lead to high
embryonic death.

5.4.4.2. FEEDING THE SOW IN THE LATE PREGNANCY

The growth of embryo increases rapidly in the final and third of pregnancy. Also at this time the
transfer of nutrients from the dam to fetus increase gradually and retention in the uterus and
mammary glands develop accordingly. The greater demand for feed is in the last trimester of
pregnancy can be satisfied by increasing the level of feeding to at least 15% level of 2.0 kg. for
primi-gestation and light multi-gestation sows and 10% for fully grown or heavy multi-gestation
sows.

5.4.4.4. WEIGHT DURING GESTATION

Weight gain during gestation will represent about 23-27 kg for mature sows and about 30-41
kg for gilts and young sows.

The weight loss at farrowing is about 22-27 kg. after the fourth, litter, little if any weight gain. A
sow body should be about 163 kg after weaning for each successive reproductive cycle.
Keep in mind that the greater the weight gain during gestation, the greater the loss during
lactation.

5.5. FARROWING,CARE AND MANAGEMENT OF SOW DURING FARROWING

5.5.1. BASIC FARROWING SYSTEM

CONTINUES FARROWING - sows to farrow are kept in the facility in a continuous flow with no
break for total room sanitation. Individual stalls are washed and sanitized and piglets are taken
out after farrowing.

ALL IN, ALL OUT BATCH FARROWINF SYSTEM - groups of sows due to farrow during the week
are brought to individual rooms over the short period of time. Sows ready to farrow in the next
time period go to another room. All sows in the room are then weaned at the same time. Once
the room is empty, cleaning and disinfecting is done before the next batch of sows to enter. No
more than six to eight crates per room are recommended, unless herd size warrants larger
rooms.

5.5.2. PRE- FARROWING ACTIVITY

 PREPARE FARROWING QUARTER - clean the disinfectant the farrowing pen then
a solution of 2% of phenyl solution and keep it vacant for a week.
 WASH THE SOWS - before placing the sow in the farrowing unit, wash her with mild
soap and rinse with warm water.
 TRANSFERRING THE SOWS - the pregnant sow should be shifted to farrowing pen
5-7 days before farrowing to avoid disturbances and to settle down in new surrounding.
Some raisers move the sows earlier about 2-3 weeks before farrowing to give her the
opportunity to acquire specific immunity towards the bacterin present in the farrowing
unit. The is then transferred to the newborn piglets through the antibodies in the
colostrums. The farrowing pen should be dry, well ventilated and lighted. Bedding
material should be provided in the farrowing pen.
- the pregnant female may be dewormed 2-3 weeks before farrowing and prior to admitting
into the farrowing pen. This allow sample time for removal of the parasites and make sow
parasite free condition.

-spray with external parasiticide ( 1% solution of malathion/ cythion, butox.0.05% ).

- scrub the under surface, sides, interdigital space and udder to remove dirt, eggs of
parasites, disease germ etc. with soap and water just before moving into the farrowing pen.
-handle the sows carefully when moving them from one building to another. Improper
handling, may result to injuries or total loss of the fetuses. Use a four- wheeled crate in
moving them.

-this equipment is safe and convenient and less stressful in moving the animal from
gestating to farrowing unit.

- clean the expected sow’s udder and remove any plugs at the teat ends. This eliminates
bacteria and foreign material that may gain access to the piglets’ digestive tract during
suckling that may cause infection.

5.5.2.1. HOW DOES FARROWING START

This is an intriguing mechanism activated by the piglet once it reaches its final stage of
maturity, at approximately 115 days after mating. The sequence of events is depicted in
Fig.19. the piglet activate its pituitary and adrenal glands to produce corticosteroids. These
hormones are then carried via its blood stream to the placenta. The placenta then produces
prostaglandins which are circulated to the sows ovary. As you will have seen earlier, the
corpora lutea in the ovaries are responsible for the maintenance of pregnancy..
prostaglandins cause them to regress, thus terminating the pregnancy and allowing the
hormones that initiate farrowing to commence.

5.5.3. LENGTH OF PREGNANCY

The mean length of pregnancy in the sow is between 114-115 days with a range from 111-
120. Gilts tend to have a shorter pregnancy. The variation within the range is influenced by
the herd, environment, breed, litter size ( it tends to be shorter in larger litters and longer in
smaller litters ) and the time of year.

5.5.3.1 THE FARROWING PROCESS

This can be considered in three stages, the pre-farrowing period the farrowing process and
the immediate post-farrowing period when the afterbirth is expelled.
STAGE 1 – THE PRE-FARROWING PERIOD

The preparation for farrowing start some 10-14 days prior to the actual date, with the
development of the mammary gland and the swelling of the vulva. At the same time teat
enlargement occurs and the veins supplying the udder stand out prominently. The
impending signs of farrowing include a reduced appetite a d restlessness, the sow standing
up and lying down and if bedding is available chewing and moving this around in her mouth.
If she is loosed-housed on straw she will make a bed. Within 12 hours of actual delivery of
piglets, milk is secreted into the mammary glands and with a gentle hand and finger
massage it can be expressed in the teats. This is one the most reliable signs of impending
parturition. A slight mucous discharge may be seen on the lips of the vulva. If a small round
pellet of feces is seen in the mucous and the sow is distressed, the meconium or first feces
coming from the rectum of the piglet inside. An internal examination is immediately
required. The final part of stage 1 is the opening of the cervix to allow the pigs to be pushed
out of the uterus, through the vagina and into the world.

1.1. FEEDING THE SOW BEFORE FARROWING

Constipation can be avoided by feeding sow with bulky or laxative diet one week before she
is due to farrow. The ration should be reduced to half. In anticipation to farrowing stress,
antibiotic supplement should be given with the drinking water or with the feed 4 days
before farrowing and 5 days after farrowing to avoid serious complication.

STAGE 2. THE FARROWING PROCESS

This can range from 3 to 8 hours and piglets are usually delivered every 10 to 20 minutes
but there is a wide variation. Observe the sow and the litter card to see if there have been
any previous problem at farrowing. For example if a sow has had high rates, monitor her
more closely and take any necessary actions. There is often a gap between the first and the
second piglet of up to three quarters of an hour. The majority of pigs are born head first but
there are more pigs presented backwards the end of the farrowing period. Immediately
prior to the presentation of a pig the sow lays on her side, often shivering and lifting the
upper back leg. This is an important point to take note of because it may indicate the
presence of a stillborn pig. Twitching of the tail is seen just as a pig is about to be born.
 SIGNS OF FARROWING

 The sow become restless, nervous and start to “ make a nest “ with the bedding in
the crate when she is ready to farrow.
 Swelling of the vulva is a sign that she is ready to give birth.
 Swelling of mammary gland.
 Slackening of the abdominal wall.
 Milk- le down.
- Appearance of milk within 24 hours in teats when pressed indicates the approach of
farrowing time.

STAGE 3. DELIVERY OF THE PLACENTA

This usually takes place over a period of one to four hours and is an indication that the
sow has finished farrowing although some afterbirth will sometimes be passed during the
process of farrowing. Once the sow has completed the farrowing process there are certain signs
that should be observed.

She appears at peace, grunts and calls to the piglets. The shivering and movement of the
top hind leg ceases. if this is still occurring it is likely that a pig is still presented.

After the placenta has been delivered there will be a slight but sometimes heavy
discharge for the next 3 to 5 days. Provided the udder is normal, the sow is normal and eating
will ignore it, it is a natural post-farrowing process. Occasionally a pathogenic organisms enters
the uterus causing inflammation (endometritis ). This may cause illness, requiring treatment.

CARE OF SOW AT FARROWING:

 Brood sows should be given well-balanced rations.

 Feeding should started in small quantities of concentrate .
 Mixtures along with laxatives like wheat bran.

5.5.3.2. SUPERVISION DURING FARROWING

 Supervision during the birth process is necessary, especially when it is a sow giving birth
for the first time. When the piglets are born, make sure that they do not entangled in birth
membranes and that they do not suffocate mucus or amniotic fluid.
 Keep the sow calm so that she does not trample the piglets to death.
 Piglets usually break the umbilical cord which joins them to the sow.
 If weak piglets do not break the umbilical cord themselves it is advisable to break the
cord with the thumb and forefinger.
REASON FOR SUPERVISION DURING FARROWING:

 Reduce stillborn pigs

 Minimize crushing
 Prevent starvation
 Prevent predation
 Avoid cannibalism
 Minimize dystocia

5.5.3.3. WHAT TO DO WHEN THERE ARE FARROWING PROBLEM

STEP 1.

Recognize that the sow is in difficulty. This shown either by lack og piglets being born,
the sow panting heavily and obviously in distress or blood and/ or mucus at the vulva.

Failure to deliver the piglets can be due to the following:

 A large litter or inertia of the womb.

 Very large piglets and a small pelvis.
 Two or more pigs presented in the birth canal at the same time.
 Illness of the sow, for example acute mastitis.
 Rotation of the womb
 Failure of the cervix to relax and open.
 Dead pigs in the womb.
STEP 2.

Investigate. Never carry out an internal examination without a container of clean warm
water containing a mild anseptic and use a soft soap or a special obstetrical lubricant. Do not use
detergents, they are irritant and never be tempered to try and force a dry arm into the vaginal of
the sow.

STEP 3.

. It is preferable to use a plastic arm sleeve because this reduces contamination of the
hands examine the sow she is lying down on her side Wash the hands and armed well and in
particular ensure the finger nails are short. It is easier to use your left hand if she is on her left
hand side and your right hand if she is her on her right side. Occasionally you may have to
examine the sow in standing position. Hold the fingers of the hand together and introduce the
arm into the vagina in an arc. Progress to the cervix and beyond so that you can feel the entrance
to each horn of the womb. To do this your arm will have to enter up to the armpit.
STEP 4.

If after a manual examination you suspect some degree of uterine inertia, ( through fatigue or
some other reason the uterus has stopped contracting strongly )or the sow appears to have given
up trying, a small injection of oxytocin ( 0.5 ml) may be given. Normally it is not necessary
because the pressure of the arm in the vagina stimulates further contractions. Well grown piglets
passing through the vagina have the same effect but small mummified piglets do not, hence a
stillborn piglet may follow after a mummified piglet. Piglets suckling the sow’s teats also
stimulate uterine contractions so gentle massage of the udder and teats with your hand may be
helpful.

STEP 5.

If an internal examination has been necessary and the farrowing process has been completed an
injection of antibiotic should be given. An injection of long –acting penicillin ( 10-15 ml ) should
be adequate to prevent any potential infection. If there have been dead possibly infected piglets
present two antibiotic pessaries and be deposited through the cervix at the end of the third stage.

STEP 6.

Always monitor the sow frequently over the next 24 hours to make sure that infection is not
developing in the udder or womb, that the placenta has been expelled and the sow is suckling
her litter normally.

5.5.3.4. PROBLEMS AT FARROWING

LACK OF UTERINE INERTIA (37%) - this is where the womb has just stop contracting.
Usually there will be two or three pigs waiting just beyond the cervix. If there in an anterior
presented position place the hand over the head with the first and second fingers around the nape
of the neck.

DIFFICULT PRESENTATIONS (33.5%) - occasionally (particularly in gilts) a large piglet is

presented that is too big, but in most cases with gentle traction such a pig can be delivered. The
best method is to use a piece of cord, 2 meters long (clean disinfected nylon cord is satisfactory)
and loop the center of it around the end of the third finger. Using plenty of lubricant pass the
cord into the vagina to approximately 50mm behind the head of the piglet. The cord is then
placed behind the left and right ears and finally brought down beneath the jaw. Twisting is
lightly under the piglets chin may help to secure it. Traction can be applied in a downward
movement to bring the pig out.

ROTATION OF THE HORNS OF THE WOMB – this sometimes when very large litter are
present. One horn crosses over the other. This distorts the cervix so that piglets cannot be pushed
through and 2,3 or 4 pigs form into a pouch below the cervix itself ( many are presented
backwards). When the hand is passed through the cervix ( which has become elliptical ) the pigs
can be felt by reaching downwards and back towards yourself.

STIMULATING A PIGLET TP BREATH – if a piglet is delivered and it fails to breath take a

small piece of straw and poked it up the nose. This will any cases elicit a coughing reflex and
remove mucus that has blocked the windpipe. Alternatively place the third finger across the
,mouth of the piglet with its tongue pulled forward. Place the rest of the hand around the head
and hold the back legs. Swing the pig a firm downward movement to propel any mucous from
the back of the throat and the windpipe.

5.6. MANAGEMNT AFTER FARROWING

CARE OF THE SOW AFTER FARROWING:

 Begins with good care before farrowing

 Comfortable, good feed, plentiful water
 Sow/ gilt vaccinations to protect pig from diarrhea
 Parasite control
 3-4 day adaption period to the farrowing facility
 Clean gestational crates!
Good care at farrowing the comfort of the sow is top priority. most sow eat very little for
up to 48 hours post-farrowing this is normal.

 provide number of very little feed the day of farrowing.

 by the day of farrowing increase feed up to 10-12 number
 expect sow to drink 4-5 galloons/day- check waterer.
during the first week after farrowing it is important to pay attention to the following:

 check that the sow is not constipated.

 the afterbirth must be discharged from the sow as soon as possible ( within 1-2 days).
 the sow should not develop a fever as a result of infection.
 look out for milk fever during the first few (4 to 6) days after farrowing.
 look out for the development of mma. metritis-inflammation of infection of the uterus.
mastitis-inflammation of the udder. agalactia-inadequate supply of milk. mastitis that
results in hard and inflamed (red) teats. mastitis and lack of milk ( aglactia) can cause the
piglets to die hunger. immediate attention by a veterinarian is therefore necessary.

5.7. MANAGEMENT DURING LACTATION

BABY PIG SCOURS

 Baby pig scours are major ongoing problems for swine producers. most common
diarrheas are caused by various strains of Escherichia coli, a gram-negative common to the
intestinal tract of all mammals. The symptom of E. coli-induced diarrhea is a watery, yellowish
stool. Pigs are most susceptible from 1-4 days of age, at 3 weeks of age at weaning. Although
pigs are born with little disease resistance, this resistance increases as they absorb antibodies
from their mother’s colostrum. Because pig’s ability to absorb antibodies decreases rapidly
from birth, it becomes important that they feed on colostrum soon after birth, colostrum
provides the only natural disease protection they will have until their own mechanism for
antibody production begins to function effectively at 4-5 weeks. Disease resistance is lowest at
3 weeks. It is wise to avoid unnecessary stress( castration, vaccination, de-worming) at this
time. In treating common scours, orally administered drugs are usually more effective than
injections. You should use a drug effective against the bacterial strain on your farm. A dry,
draft-free environment is of primarily importance in reducing scours. Sanitation is also very
important in reducing the incidence of baby pigs scours. Other diseases such as transmissible
gastroenteritis (TGE) and swine dysentery may cause more serious diarrhea problems. Contact
your local veterinarian if diarrhea persists or does not respond to treatment.

SOW FEEDING POINTERS

Good nutrition is important for lactating sows a 15 percent protein high-energy ration
containing adequate vitamins and minerals is recommended. reduce intake of sows
immediately prior to farrowing, or add bulk with one part bran or ground oats to two parts
lactation ration to reduce problems with constipation at farrowing.

After farrowing, gradually increase the ration so that the sow is on full feed by 7-10
days. After farrowing if she has had at least eight pigs in the litter. Feed a high-energy diet
during lactation to support milk production. Heavy milk producing sow s have difficulty eating
enough feed to maintain their condition. More frequent feeding, pelleting and adding fat are
techniques to increase energy intake.

AVOIDING OVERFEEDING AND UNDERFEEDING

To problem on overfeeding or underfeeding the feeding level should be based on the

number of pigs in the litter rather than on the sow basis. A sow with 12 suckling pigs should
receive 2.0 kg for maintenance plus 1.0 kg for every piglets in the litter or 6.0 kg per day. A
lactating sow consumes 15-30 liters of water a depending on the number of suckling pigs she
has and also on the prevailing environmental conditions.
HOW TO SPOT SOWS THAT ARE TOO FAT, TOO THIN

Visual condition scoring system (prof. Ron Moser of the University of Minnesota
adapted from the Royal Agricultural Society, as follows:

PARTS TO LOOK
CONDITION RIBS LOIN BACKBONE PIN BONES
EMACIATED Individual ribs Loin is very Vertebrae are A dip cavity will
SCORE 0 are very narrow and the very prominent be present
apparent edges of the and sharp around tail
traverse are very setting and [pin
prominent. The bones will
sow exhibit a produce
shallow flank.
POOR Individual ribs Sow poses a Vertebrae are Although some
SCORE 1 are more difficult narrow loin, prominent conditions exists
to see. Rib cage hallow flank and pin bones are
less apparent little cover over obvious and a
edge of the cavity exists
traverse spinal around the base
processes of the tail
MODERATE Moderate Edge of the Vertebrae Pin bones are
SCORE 2 condition over traverse spinal remain visible noticeable and
ribs processes are over shoulder do not produce
rounded and less region
noticeable
GOOD Individual ribs Edge of the The vertebrae Pin bones can be
SCORE 3 are very difficult traverse spinal can be detected with
to feel processes can be determined only firm pressure. No
distinguished with firm cavity exists
only with firm pressure. around the base
pressure. The of the tail
flank is full
FAT Excessive Sow possesses a Individual Base of the tail is
SCORE 4 condition is rounded flank. It vertebrae are deeply
impossible to is impossible to impossible to surrounded by
feel the distinguish bones detect fat. Pin bones
individual ribs along the loin are impossible to
 edge distinguish
GROSSLY FAT Sow exhibit Further A depressed mid Fat deposit
SCORE 5 much fat over deposition of fat line exist down appear very
the ribs is impossible. the top line patchy over the
Sow posses a pin bones and
very thick loin around the base
and full flank of the tail.

Sows condition score 3.5 at farrowing and not less than 2.5 at weaning. Condition
scoring. This method combines visual appraisal and estimated backfat to arrive at a number
from 1 to 5. The desirable condition score at a farrowing is 3. Daily feed offered should be
adjusted if average score is above or below 3.

CONDITION SCORES OF SOWS (PATIENCE AND THACKER, 1989.)

SCORE CONDITION BODY SHAPE

1 Emaciated Hips, backbone prominent to
eye
2 Thin Without applying palm
pressure
3 Ideal Hips, felt only with firm palm
pressure
4 Fat Hips, backbone cannot be felt
5 Over fat Hips, backbone heavily
covered

5.8. CULLING SOWS

Culled sows must be removed from the farm and sold as soon as possible. It does not
pay to keep culled sows on the farm to gain weight before they are sold. As soon as the sow’s
udder has returned to normal after weaning it is wise to send her to the abattoir. A
replacement gilt can be brought into the herd immediately. Reasons for removing sows from
the herd are usually not known beforehand. Therefore replacement gilts should always be
available so that the number of breeding sows on the farm always remains the same. Reasons
why sows have to be removed from the herd and slaughtered:
 % OF SOWS TO BE CULLED
REASONS FOR CULLING
Not pregnant 17
Failure to conceive at service 12
Do not come on heat 5
Abortions 6
Lameness 12
Poor performance ( small litters, etc) 14
Old age 25

Disease 3
Lack of milk 5

REFERENCES

BREEDING PIGS. http://www.nda.agri.za/docs/Infopaks/breeding.htm.July 27,2013 3:00 PM

Farrowing House Management Swine file.com.http://www.swinefile.com/Farrow.htm July

28,2013 11:00 am.

Farrowing House Management. http://www.ag.auburn.edu/~chibale/swo3farrownghouse.pdf

Hisona, Harold.: Breeding Care And Management of the Sow.

ww.phillippinealmanc.com/article/breeding-care-and-management-of-the-sow-404.html April
26, 2010.

Management Piglets from birth to

weaning.http://www.nda.agri.za/docs/Infopaks/management.htm. July 28, 2013 2:oo pm

OSU. Feeding and Managing Replacement Sows and Gilts

http://coklahoma4h.okstate.edu.litol/file/animal/swine/N-255 web.pdf

Pen-Mating &Hand-Mating in Swine.

http://cal.vet.upenn.edu/projects/swine/bio/fem/conc/pen.html.July 27, 2013. 3:30 pm

The Pig
Site.Parturition.Farrowing.http://www.thepigsite.com/pighealth/article/220/partutition-
farrowing July 28, 2013 10am.
Singleton, Wayne and Mark Diekman.Reproductive Physiology and Anatomy of the Sow.
PurdueUniversity Department of Animal Sciencesanscweb@purdue.edu
http://www.ansc.purdue.edu/swine/porkpage/repro/physiol/reppaper.htm July 30, 2012. 6:00
pm

UPLB, College Laguna. 2003. Institue of Animal Science. Introduction to Livestock and Poultry
Production
6. CARE AND MANAGEMENT OF THE BABY PIG FROM BIRTH TO WEANING

LEARNING OBJECTIVES

At the end of this unit, the students should be able to:

1. Learn the principles of care and management of baby pigs from birth to weaning.
2. Determine critical aspects in the management of baby pigs to prevent mortality of
pigs.
3. Identify supplies and equipment during processing of piglets.
4. Be acquainted with the basic management during the processing of piglets.

LEARNING OUTCOMES

At the end of this unit, the students should

1. Have learned the principles and practices in managing newly born pigs after weaning.
2. Determined some critical and important practices to minimize death of piglets.
3. Acquainted with basic management in processing piglets.

SUB-TOPICS:

1. Baby pig management- birth to weaning

2. Colostrum intake
3. Cross-fostering
4. Processing piglets
5. Weighing
6. Records
7. Preventing piglet’s exposure to diseases
8. Weaning pigs

6. BABY PIG MANAGEMENT – BIRTH TO WEANING

6.1. CARE OF NEWBORN PIGS

- Weak pigs get crushed so move them away until they are stronger

- Creep areas on both sides of the sow keeps pig out of the “danger zone”. Use a 175W radiant
heat lamp.

- Check temperature at pig level. Newborns need 90F

-Lighter, smaller pigs need extra attention heated creep boxes, carpet, deep shavings
6.1.1. RESUSCITATION OF BABY PIGS

-Provide warmth, clear airway, stimulate, dry off

- Ventilation, oxygen

- Manually compressed heat

- Put mouth over snout and blow yum

- Provide oxygen

- Administer respiratory stimulants- dopram

- Stop bleeding from the navel cord- tie off 2” from body wall and dip

6.1.2. CATEGORIES OF PIGLETS BORN

Piglets born alive fall into two broad categories:

 Normal and
 Disadvantaged
NORMAL PIGLETS – they are born quickly, get on their feet within a minute or two and be suckling in
about 15 minutes. They move from teat to teat, taking a disproportionately large of the most
concentrated, immunoglobulin-rich colostrum.

DISADVANTAGED PIGLETS – these are ones weakened by the rigors of the birth process, are lightweight,
have a congenital defects, are slow reaching the udder, or are chilled. Piglets weakened during the birth
process include those that were oxygen deprived but not killed, “ apparent” stillbirths that will
revived , and piglets experiencing excessive physical trauma. Lightweight piglets, especially those
weighing less than 2.75lb at birth, are much less likely to

SPLAY- LEGGED PIGS- tape legs about 1 inch apart to stabilize the legs or tape legs up under the belly so
pigs can still go to the and nurse better sow’s udder. Within24-48 hours, they usually gain the stability
neede to compete

6.1.3. ATTENDED FARROWING

Research indicates that attending and assisting at farrowing can increase piglet survival and the
number of pigs weaned. By being present at farrowing, one can quickly identify disadvantaged piglets
and begin to assist them.

6.2.1. HOW TO KEEP PIGLETS WARM?

It is important to remember that pigs may need supplemental heat even when sows are heat
stressed
a.) FOR THE CONFINEMENT:

1. FLOOR HEATING SYSTEM – “ hot water pipes” or” electrical floor heating cables”
in the creep area.
2. CREEP AREA HEATERRS – electrical heat lamps or gas- fired radiation heaters.

b.) FOR THE OUTDOOR/ SEMI-CONFINEMENT – creep area heaters and (or) bedding ( need about 750
kg of straw/sow place/year and the cost and disposal can cause problems).

c.) CREEP BOXES (made from plywood, plastic, etc.) – can provide a better environment for both piglets
and sows because they can:

1. Provide a draftfree, warm environment

2. Require less heat
3. Heat only the “inside” of the box, and
4. Provide protection.

6.2. COLOSTRUM INTAKE

THE first milk, colostrum, is rich in disease- preventing immunp.