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The Rural Voice, 1980-08, Page 25tie "PIG TALES" Care of the pregnant sow BY CHUCK ROBBINS D.V.M. Dry sow management is often an area that is neglected in many of today's swine operations. Proper care of the dry sow is very critical to the future health and development of the sow's litter. There are several things that you can do during the gestation period to help maximize your production. One of the first things that must be done is to maintain accurate records. Individual sows should all be identified, either by ear tags or ear notches. If possible every sow should have her own record card. A breeding wheel or wall chart of some form can be quite helpful. Breeding dates, service sire, vaccination dates, etc. should all be recorded. Accurate records allow you to maintain more effective control over your operation. All sows should be wormed during the dry period. By worming the sow before farrowing you can prevent parasite problems in her offspring. There are several products available and many ways of worming your herd. Based on fecal examination your veterinarian can best advise you in this area. During the dry period you should be certain that you have the sow's vaccinations up to date. A vaccination program can prevent many of the serious diseases that affect swine. There are vaccines available for such diseases as Leptospirosis, Erysipelas. Atrophic Rhinistis, T.G.E., etc. By working closely with your veterinarian you can establish a vaccination program that is tailored to meet the needs of your particular herd. Mange is a serious skin condition of swine that can be controlled through sound management practices. Mange is caused by a tiny external parasite, Sarcoptes scabiei, that burrows its way into the skin of the pig. This condition causes intense itching and scratching in swine of all ages. If left untreated, affected sows become very uncomfortable and unthrifty. In severe conditions there will be deductions made at the packing plant for severely damaged skins. There are several products available for controlling mange in swine, the most common of which is Lindane. Recent information suggests that sows be sprayed once a week for three consecutive weeks to eliminate all of the adult mites. The medication used can be quite toxic to young piglets, so you should not spray sows that are nursing litters. Nutrition is a very important aspect of dry sow management. You must meet the dietary requirements of both the sow and her developing litter. It is very important that the sow does not become excessively fat during the dry period. Fat sows have more farrowing problems and are much more likely to be affected by the M.M.A. (Mastitis-Metritis-Agulactia) syndrome. Weight gains from conception to farrowing should not exceed 80-100 pounds. Feed requirements during pregnancy can be quite variable depending on barn temperatures, time of year. etc. Generally, sows require 4 pounds per day for the first two months of pregnancy. During the last one-third of pregnancy the sow's feed requirements are increased. This is due to the fact that most of the development of the unborn litter occurs during the last 40 days of gestation. Therefore it is suggested that the sow's daily intake be increased to approximately 51/2 pounds during this period. In the last week prior to farrowing it is recommended that you add bran to the sow's ration to prevent constipation at farrowing time. Bran may be added up to 25 per cent of the sow's intake at this time. Perhaps the easiest way to use bran is by top dressing rather than preparing a separate ration. The sow should be moved into the farrowing area at least one week before she is due to farrow. This allows the sow to become accustomed to the farrowing quarters and gives her a chance to be exposed to the bacteria that are present in this area. The sow will develop some immunity to these bacteria and this immunity will be passed on to her piglets via the colostrum. It is suggested that the sow be washed before entering the farrowing room. This will help prevent contamination from spreading throughout the farrowing room. Use warm water, soap, and a mild disinfectant for this purpose. If at all possible, leave the farrowing quarters empty for at least one week between litters. If the farrowing crate is cleaned, disinfected. and left empty, you can break the disease cycle in your barn. Certain producers have several farrowing rooms where an all in - all out policy is followed in an attempt to control and prevent disease. Farrowing areas should be clean, quiet, free of draughts, and warm (i.e. 80°F). You must be prepared to supply additional heat for the newborn piglets in the creep area. Newborn piglets require temperatures of 85-88°F. Heat lamps have necessarily become commonplace in the farrowing area. On the day before farrowing the sow's udder should be washed with warm water, soap and disinfectant. This will help ensure that the piglet has a clean nipple to suckle, and will help reduce disease in the newborn piglet. Future articles will deal with the farrowing process itself and nursing care of the piglet. H. GERRITS BARN EQUIPMENT LTD. Manufacturers -- Dealers Specializing in Complete Hog and Dairy Equipment HAVE WE GOT A DEAL FOR YOU ! ! Acme Also SURE -VENT & COOLER EXHAUST FANS R. R. 5, Clinton 519-482-7296 "Practical confining system for less" THE RURAL VOICE/AUGUST 1980 PG. 23