Page 10 of articles about piglet in Articles

In the previous chapter we discussed the ideal time to level out litters of newborn piglets. Here's how to do it.

With the high prolificacy of sows nowadays, leveling out litters is one of the most hands-on jobs on the farms of today. It is one of the first steps to start lactation successfully.

We have seen the importance of obtaining a sufficient dose of quality colostrum to generate the newborn’s defenses as well as the conflict that this can suppose when we level the litters after birth. Now lets take a look at the importance of rapidly obtaining colostrum and milk to ensure energy supply and minimize temperature loss.

The ingestion of Ig in sufficient quantity is the first priority. So much so that it even comes before the factor that seems most important: the feed supply.

Citric and Tartaric acids trigger an innate sour taste that is attractive to pigs while their pungency is smooth and remains unnoticed.

A good result in stillbirths is difficult to achieve without inducing farrowings.

In this chapter we will present the farrowing stages and how to control it.

In this chapter we will consider the benefits of closed nests and the importance of temperature regulation according to the age of the piglets.

In this chapter we will take a look at the use of heat lamps and how to distribute heat inside the pen.

In addition to amino acid intake, proper energy intake is essential for maximizing milk production in sows. Both the amount of and type of energy can influence milk production.

In this chapter we will discuss the benefits of heating mats

Many sow farms have been increasing total born and weaning large litters with heavier pigs. With litter size continuing to improve and lactation length increasing to around 21 days, the demand for milk production must continue to increase to meet the increasing demand of heavier pigs.

Here we present a table of differential diagnosis of the most common diarrheas during lactation.

The majority of newborn mamals are very sensitive to low temperatures. However, piglets are especially predisposed to loss of energy.

Although pigs can be infected with different species of coccidia, in suckling piglets the most important disease caused by enteric protozoa is coccidiosis due to Isospora suis.

The genus Clostridium includes numerous species of anerobic bacteria with large rod-shaped forms, spore makers, and producers of extremely potent and diverse toxins that are almost always responsible for the diseases they cause.