Planning weaning (II): How many sows should I wean?
As mentioned in the first chapter of planning weaning, after deciding which sows are going to be weaned, on weaning day we must take into account several factors...
Page 2 of articles about batch in Articles
In search of the ideal batch (1/2)
During the last 10 years we have been trying to optimize the different Batch Management systems (BM), searching for the most effective system. We had come to the conclusion that each one of the different traditional BM options had their pros and cons, and neither is better or worse than the other. Electing the best system depends on the necessities and the calibration of space on each particular farm. However, we have recently “discovered” a new BM option that opens the door to new possibilities.
Planning weaning (I): How many sows should I wean?
Deciding which sows are going to be weaned on weaning day is an important task that should be examined well.
Factors that influence feed consumption and its conversion in fattening pigs
Genetic selection over the last few decades has resulted in pigs with better feed conversion and leaner carcasses, but it has also led to pigs with a decreased ingestion capacity.
Organization of replacements V
On many farms the introduction of gilts is not homogenous. However, the introduction of a similar number of gilts to each productive batch would be ideal. How can we do this?
Organization of the replacements II
In previous chapters we have looked at the importance of maintaining the ideal parity profile within each batch.
Farrowing batches: keeping the breeding groups full
In the last chapter we looked at the importance of achieving homogenous farrowing batches (age distribution + nº sows). In this chapter we will begin to see how to achieve this.
Sow parity structure (II)
Until now we have spoken about the general parity structure of the herd, but in an ideal situation this optimum distribution should be put into practice in each of the productive batches of sows.
Group formation of gestating sows
The aggressions can provoke lesions and exclusion from feed for the weaker animals.
Husbandry of groups of growing piglets
Space/comfort, after feeding and nourishment, is without doubt a limiting factor for the establishment of a quick, and above all, solid hierarchy.
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ArticleDimension and design of facilities for pigs
The planning of a new pig unit or remodelling of an existing one starts with the biological assumptions for the production that is going to take place in the unit.