The Rural Voice, 2000-08, Page 52LARGE SELECTION OF USED HOG EQUIPMENT
• Farrowing crates @'50.00 and up
• Feeders @•15.00 and up
• Dry sow stalls @ •32.50 and up
• Feed carts @ •50.00 and up
• And much more
AUGUST SPECIAL
New 1/2 water nipples @ '3.25 ea.
18" - 36" fans - 9 75.00 - '646.00
ANDY THALEN ENTERPRISES LTD.
810 Tremaine Ave. S,
.41 Listowel, ON N4W 3G9
Phone: 519-291-3464
Check mil how this- "experienced" equipment will suit your needs
48 THE RURAL VOICE
Advice
condition at farrowing. An
overweight sow experiences severe
distress when farrowing and is more
likely to step or lay on newborns
when agitated and moving.
2. Pay particular attention to the
nutritional needs of the sow so she is
able to milk to the needs of the litter.
Avoid overconditioning animals, but
ensure they have adequate feed and
body reserves to nourish the litter.
3. Health of the sow is a major
concern. They should be on a
carefully regulated vaccination
program and culled when they are
still in good health.
4. Extra heat should be provided both
beside the sow and behind her to give
a draft free living space temperature
of 86° to 93°F (30° to 34°C) for the
first three days. In contrast, the sow
probably prefers a temperature in the
low 70°F.
5. Do everything possible to ensure
maximum colostrum intake including
prompt assistance to weak pigs.
6. Carry out processing procedures
promptly and correctly to ensure
reduced chances of pig -to -pig and
pig -to -sow injury.
7. Practice fostering by weight and
do it within the first 24 hours of life.
Litters that are Targe, medium and
low by weight can be managed more
successfully than litters of a wide
weight range.
8. Equipment selection including
crates and flooring can significantly
reduce pre -weaning mortality. Time
spent investigating equipment prior
to purchase is time wisely used.
9. Much of the knowledge we have
on this subject comes from paying
meticulous attention to the causes of
the deaths. Each operation should
keep records suitable to identify and
correct problems that may occur.0
Could you be
producing organic
pork?
By Wayne Du, OMAFRA
You may have heard of organic
pork many times, but what organic
pork really means is far from clear.
In Canada, there is no government
regulation or standard on organic
products yet. However, in order to
I) 4
Your Wheat
3 High Capacity
Trucking
Drying
Analysis
Falling Number
segregation
milling premiums)
Good Grades
Flexible Hours
Fast Friendly
Latest Marketing
Toll Free
RR #3, Palmerston,
I / a a
E -L -E -V -A -T -O -R
-S
'(Quantum
and Canola
Receiver
All Types - All Varieties
Dump Pits
AProtein
41
Analysis Jill
for possible
Service
Information
1-800-957-5773
ON.... 519-343-3526
YOUR IP ELEVATOR .
48 THE RURAL VOICE
Advice
condition at farrowing. An
overweight sow experiences severe
distress when farrowing and is more
likely to step or lay on newborns
when agitated and moving.
2. Pay particular attention to the
nutritional needs of the sow so she is
able to milk to the needs of the litter.
Avoid overconditioning animals, but
ensure they have adequate feed and
body reserves to nourish the litter.
3. Health of the sow is a major
concern. They should be on a
carefully regulated vaccination
program and culled when they are
still in good health.
4. Extra heat should be provided both
beside the sow and behind her to give
a draft free living space temperature
of 86° to 93°F (30° to 34°C) for the
first three days. In contrast, the sow
probably prefers a temperature in the
low 70°F.
5. Do everything possible to ensure
maximum colostrum intake including
prompt assistance to weak pigs.
6. Carry out processing procedures
promptly and correctly to ensure
reduced chances of pig -to -pig and
pig -to -sow injury.
7. Practice fostering by weight and
do it within the first 24 hours of life.
Litters that are Targe, medium and
low by weight can be managed more
successfully than litters of a wide
weight range.
8. Equipment selection including
crates and flooring can significantly
reduce pre -weaning mortality. Time
spent investigating equipment prior
to purchase is time wisely used.
9. Much of the knowledge we have
on this subject comes from paying
meticulous attention to the causes of
the deaths. Each operation should
keep records suitable to identify and
correct problems that may occur.0
Could you be
producing organic
pork?
By Wayne Du, OMAFRA
You may have heard of organic
pork many times, but what organic
pork really means is far from clear.
In Canada, there is no government
regulation or standard on organic
products yet. However, in order to