The first 72 hours after weaning determine the success of a pig group, says Chance Cochran, production nutrition consultant for Carthage Innovative Swine Solutions. With feed representing 70% to 80% of variable cost and 60% to 70% of overall production cost, getting piglets quickly and consistently onto feed and water is critical.
What’s the secret to getting weaned pigs started out right? Cochran says it starts by focusing on driving pigs to the feeders. Across the board, first nursery rations tend to be the most expensive diets so getting the “right feed at the right amount at the right time” is what sets the stage for success.
“If they aren’t hitting the feeders and getting those nutrients, they’re not going to grow,” Cochran says. “The first 72 hours sets the stage for how these pigs will transition through the rest of the nursery phase into early finishing.”
Plan Your Work and Work Your Plan
Over Cochran’s years of managing finishing operations, he has become a big proponent of establishing a game plan and sticking to it.
“Being able to bring all the appropriate parties in on that plan to establish priorities will help minimize stressors that disrupt pig production,” he says.
Before pigs arrive, make sure you have done the following to prepare:
- Set up medication/vaccine plan with your veterinarian.
- Communicate with feed mill on feed delivery.
- Know transportation schedule for pigs arriving to barn.
- Complete proper barn maintenance.
The Four Non-Negotiables
It’s no secret that pigs have a fairly simple formula for success – feed, water, air and space. But Cochran reminds producers that breaking down the details of these simple practices is what sets apart the top performers from the rest.
Non-Negotiable 1: Feed
Barn preparation
Before the barn fills up with a new group of weaned pigs, make sure that the bins are empty from the previous group, as it offers up the flexibility to feed the ration you want those pigs to start on.“As you are cleaning the barn and getting prepared, make sure the feeders are clean and dried out for the new feed,” he says. “This means tipping up the feeders, making sure you clean out underneath them, getting in all those nooks and crannies so they are free of debris. Make sure they have time to dry out and do not have standing water.”
Before pigs come in, check on feed lines and motors as well as tubing around transitions and where lines enter from outside. Set delay timers and max run time settings at proper levels, he adds.
Feeder adjustments
Make feeder adjustments early and often, Cochran says. It’s better to make small adjustments at a time to promote ideal feed flow to prevent insects and spoilage.“At least 10% of feeders should be adjusted each time you walk through a barn,” he says. He suggests 75% coverage for weaned pigs, working down to 40-50%.
Mat feeding
Cochran is candid about his own early mistakes when it came to mat feeding.“I was guilty myself of taking a big feed scoop and throwing about three or four of them out on mats,” he says. “That makes for expensive bedding.”
The fix: he recommends one Solo cup’s worth per mat four to five times a day, because the goal is just “to give them a taste for the feed.”Gruel feeding
Not only does gruel feeding enhance early feed intake, but Cochran says it offers a smooth transition into dry feed. He notes it’s especially helpful in pull-off pens.“Start weaned pigs with roughly three parts water to one part feed when gruel feeding,” he says. “This promotes hydration, especially in health challenged pigs.”
Non-Negotiable 2: Water
Flush water lines
Bacterial biofilm, minerals scale or medication residue can quickly build up within the water lines. Running cleaning solution through the water line will flush out unwanted materials.“We want to provide clean water for pigs,” Cochran says. “Not only is it better for the pigs, but clean water lines provide water at a more ideal pressure.”
Account for access
Water and feed consumption are directly correlated. It’s important to make sure you have enough water sources for your stocking density. It’s recommended to have 12 to 15 pigs per drinker. Set nipple drinkers at the shoulder height of smallest pig“Keep in mind that pigs need hydrated after transport,” Cochran says. “When they arrive, you want to promote traffic to both feed and water. Letting drinkers drip on arrival will help pigs find the water source easier.”
Water pressure
Maintaining proper line pressure minimizes splashing and wastage of water while encouraging pigs to drink more water. He targets a flow rate of 0.5-1.0 liter/minute and 12-20 psi for weaned pigs.One of Cochran’s favorite tricks is to take a paint can cap that you may use for marking pigs in the barn and see how long it takes to fill to judge water pressure. Typically, he says 10 to 12 seconds is pretty good pressure for weaned pigs.
Water supplements
To help prevent dehydration, encourage feed consumption and support digestion, he encourages producers to consider how electrolytes, proteins, vitamins, minerals and acidifiers can be supplemented through the medicators.“Many of these products taste good to pigs, too,” he says. “See if your veterinarian recommends water soluble medication as part of your herd health plan.”
Non-Negotiable 3: Air
Barn preparation
Inspect ventilation components to ensure proper function and check backup systems.Eliminate unwanted inlets and look for missing louvers and holes in curtains. Cochran recommends calibrating inlets and curtains and resetting ventilation curves on the computer.
Preheat barns
Preheating the barn 24 hours before pigs arrive allows time for equipment to dry off while getting the barn to the perfect temperature to welcome new arrivals.“Concrete takes longer to warm up than air,” Cochran says. “Cold concrete puts pigs at a disadvantage with heat exchange.”
Set temperature points between 82-85 degrees Fahrenheit, and about 94 degrees directly under brooders or heat lamps.
Test air pressure
Run the barn at a slightly negative pressure, he advises. A target for weaned pigs is 1.5-2.0 CFM/head. He suggests keeping barn humidity at 50% to 65%.“Humidity over 65% promotes microbe growth and doesn’t allow moisture evaporation,” Cochran says. “Meanwhile, under 50% can make barn dusty and cause coughing. Feed consumption goes up when animals are in their proper thermoneutral range.”
Monitor ventilation
To monitor the barn’s ventilation, he recommends using controller logs, barn observation records and infrared thermometers to determine the temperature of the concrete.“Trust your senses,” Cochran says. “How dry is the concrete? How stuffy does the air feel? How deep are the pigs piling? Are they too hot? Are they licking the concrete? What color do they appear?”
Non-Negotiable 4: Space
Plan accordingly
Pigs require 1.5 to 2 square feet of pen space immediately post weaning. This increases as the pig gets bigger. That is why it’s important to plan out pens before you fill them, he says.“Check-in is great opportunity to even out distributed barn space,” Cochran says. “Pigs develop a natural pecking order.”
He notes that pulling small and sick pigs early helps to give that pig a better chance of finding the feed to recover. More space gives pigs greater chance to grow. The number of head in the hospital pens, however, should not exceed 80% of pen capacity.
“Prioritize pulling/treating pigs in the first three days,” Cochran says. “Sick pigs will isolate themselves from feed and water.”
Observe spacing
Aggressive pigs will begin to fight. This can result in side or tail biting, he says. Watch out for too much competition at the feeder and overcrowding.“Overcrowding can result in decreased daily intake,” Cochran says. “Weight gain drops when space allocations are restricted. This stress can also increase intestinal pH, leaving pigs more susceptible to enteric bacterial infections.”
Cochran says these tips can help set your weaned pigs up for success in the first 72 hours. He reminds producers that the most important thing they can do is prioritize getting every pig up as they walk the pens. He says it’s the “simple things” you consistently do every day that set you up for success.
