As the saying goes, “The source of knowledge is experience.”
Dr Emma Naluyima, a visionary veterinarian with extensive experience in the piggery sector, guided us on optimising sow management for enhanced performance.
As we approach the end of the year, it’s an opportune time to assess and enhance the productivity of our farms, with a crucial focus on effective sow management.
Asses your farm for high productivity. Photos by Jimmy Luyima
Dr Naluyima breaks down some key factors to prioritise for achieving high productivity.
For insemination, the pigs should achieve a minimum body weight of 145 kg and reach the target weight by 240 days with a minimum of 15 mm of back fat.
The week before insemination for gilts and the 4-5 days period between weaning and insemination for sows are very important. There should be twice daily intensive boar contact and intensive light for 16 hours a day. Feeding should be at the libitum with high energy content, and water should be provided from the moment of weaning until insemination.
Feed the gilts until farrowing to an appropriate level of back fat. After farrowing, the sow will lose back fat so you need to feed her until she reaches the appropriate level of back fat again for the next parity. This cycle should continue every time so the sow maintains an optimal body condition. Optimal feeding in farrowing is crucial. Please note that the definition of the appropriate level of back fat depends on the environment and conditions of the barn.
Don’t rely on your eyes to perform body condition scoring. Back fat measurement or weighing gives you a better indication of body condition. You can then adjust the feeding scheme per individual based on the backfat measurement to properly prepare the sow for the next round.
Aim for a room temperature of 18-20°C to maximise sow comfort. Even if you can’t achieve those exact numbers, try to simulate that temperature by additional heating or, if cooling is needed, adjust the air speed around the sow to create a comfortable environment.
