M.A. de Andrés

27-Feb-2016tomi-olatundeDear Bvendelboe, Allow me to disagree with you, Genetics is a very delicate issue, 16 piglets is not standard for any genetic. Your choice of genetics, maybe depends on the type of pigs you produce, so it's not "correct" to conclude. Back to our topic; It's a rule that gilts are not served before 270 days of age, and the more we approach the 300 days deadline the better parity performance you get, meaning a better ROI per gilt properly selected & served.

03-Aug-2018gaofrancisThis article is an eye opener to me since i have not considered the issue of supersows on my farm , thanks for the insight.

30-Apr-2015GhenadieLow birth weight and high stillborn percentage are common for early induced farrowing. Most of our farms have weekly batches. Some of them are using prostaglandin on day 116 in sows with no signs of farrowing to reduce the distribution of farrowing in the same batch. Some of our farms are just switching not farrowed late sows with farrowed ones in the next room to close the batch earlier. This way we reduce intervention and cost for hormones and following a more natural way. Last 10 years the gestation length increased with about 1 day. In our farms the average gestation length is 116,3-116,5 days.

26-Mar-2014mester.karoly_1The question is not so simple. Increase the fermentable fiber is a good idea, but it does not resolve the issue.
The sow's head two interesting symptom. The eye conjunctiva inflammation. The sow mouth on the edge of white foam. In which I am not sure, but I see the picture of the sow snout skin tissue necrosis.
This causes additional problems. I think that the sow does not compensate, combo, acidosis, metabolitikus and respiratory system eye visible symptom. The other big problem with the release of ammonia poisoning, a symptom of the frothing at the mouth.
To compensate for the acidosis enters the renal route, this is known as escaping the glutamine → 2 HCO3- + 2 NH+ 4. The kidneys of the ammonium ions should choose, but I do not know. At this point, the Organization would reach the goal of having a glutamine residue, namely the two breaks down to HCO3-ion which would compensate the acidosis. Further it is possible to process the liver detoxication function where the urea cycle in the detoxication of ammonia. The liver does not go in the urea cycle,
Two reasons
1. small number of intact liver parenchyma cells in the liver.
2. lysine-arginine antagonism of the urea cycle, unable to function.
This causes the ammonia poisoning. Due to the unfortunate sow liver and kidney damage.
The acidosis can develop kidney problems, liver problems due to ketosis is the sow it causes a huge acid load the animal. The respiratory acidosis due to kidney failure can develop.
Renal insufficiency → blood pressure increase → hypertrophic heart in work → blood stasis in the pulmonary circulation → pulmonary oedema → reduced the effectiveness of respiration, carbon dioxide exhalation → respiratory acidosis.
Ammonia poisoning symptom:
Ammonia is added to the liquor, the displacement of the ammonia paralyses muscle motor cells. Therefore, you can not swallow the sow, so it builds up in the saliva foam in the mouth. The nervous excitement of ammonia poisoning is caused by the State. Muscle tremors, gnash one’s teeth, panic condition.
Notice the pregnant sows is ammonia poisoning.

Why is there such a high mortality in the piglets ?
1. Prenatal asphyxia can also be due to prenatal. In this case, the hogs are special acidosis in utero. At this point the piglets the blood pH from 6.0 to pH also may be affected. Due to the vitality of these pigs have no life.
2. the characteristic of the meconium birth of a pig?
3. you must have surfactant deficient piglets.
4. you see mulberry heart disease neonatal piglets?
5. do you have the villous atrophy in piglets?
Wrong thinking.
There is no shortage of animals symptom, not the problem that we do not do something in the feed mixture.
Solving the problem is that some of the material to be removed from the feed mixture!
Wisely.
This is a serious nutrition physiological causes. I feel sorry for the animals, and the economic damage is enormous.
I have been doing for years. There are a lot of practical experience.
It is not easy, but it can be removed.
Unfortunately my English is not good. Excuse Me.
Sincerely, Mester Károly, agricultural engineer, Hungary,
30-years pig feeding experience.

09-Apr-2015Theresa MontshoThank you very much for the invaluable information a lot of producers do not know how to calculate the farrowing index. It is also very important to show the working of lost days or non productive days as it also has an influence in the farrowing index and very important in reproductive effeciency.Thank you

09-May-2015binhI have 418 sows now, I want to increase to 900 sows from now to end of this year, but I don't know how to calculate the increase plan. I wish to support from pig333.com