Page 2 of articles about batch

A large part of the work on a swine farm can be divided into 3 key tasks: weaning, mating and farrowing. The day chosen for weaning determines the other two tasks; first, the matings, and then, as a consequence, the farrowings (the 2 ‘great events’ of which productivity of a farm depends on).

As we discovered in the last chapter, there are no “traditional” BM systems lasting over one week that allow for weaning at 28 days with a 5-week rotation time. However, breaking with the theoretical norms, we can wean at 28 days when working with batches every 5 weeks.

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...

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.

Deciding which sows are going to be weaned on weaning day is an important task that should be examined well.

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.

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?

In previous chapters we have looked at the importance of maintaining the ideal parity profile within each batch.

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.

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.

The aggressions can provoke lesions and exclusion from feed for the weaker animals.

Space/comfort, after feeding and nourishment, is without doubt a limiting factor for the establishment of a quick, and above all, solid hierarchy.

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.