Page 2 of articles about batch in Articles

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.