Environmental management in pig farms ultimately comes down to three things: temperature, humidity, and air quality. These factors are invisible and intangible, but they have a huge impact on whether pigs grow and stay healthy each day. If people feel stuffy, find the air irritating to their eyes, or feel overheated when entering a pig barn, the pigs are already very uncomfortable.
First, temperature. Pigs at different stages have different temperature requirements. The suitable temperature for sows in the farrowing room is 18 to 22 degrees Celsius; creep areas for piglets should be 30 to 32 degrees Celsius. For nursery pigs, the temperature should initially be 28 to 30 degrees Celsius and then be lowered gradually each week. Fattening pigs are most comfortable at 18 to 22 degrees Celsius. Temperature should not be judged by the thermometer alone; also observe how the pigs lie. If they huddle together or pile on top of one another, they are cold. If they spread out, lie on wet floors, or pant with their mouths open, they are hot. If they lie in the middle of the pen with their limbs stretched out, they are usually comfortable. In summer, inspect fans, cooling pads, misting systems, and shade nets in advance, and increase ventilation during the hottest part of the day. In winter, watch out for drafts, especially in farrowing and nursery barns. Drafts are more likely than low temperatures to cause diarrhea in piglets.
Next, humidity. It is generally suitable to keep humidity in pig barns at 60% to 70%. If it is too dry, there will be a lot of dust, and respiratory problems are more likely. If it is too damp, floors become slippery, bacteria multiply quickly, and pigs are more likely to get chilled. When using cooling pads in summer, indoor humidity will rise, so take care not to leave pigs both wet and in stuffy conditions. In winter, if ventilation is inadequate, moisture cannot escape; water drips from walls, floors become damp, and ammonia levels also rise.
Ammonia is a key focus of air management in pig farms. When you enter a pig barn, if your eyes feel irritated, your throat feels tight, or you smell a pungent odor, the ammonia level is likely already high. In general, the ammonia concentration in a pig barn should be below 20ppm. Ammonia mainly comes from feces and urine. The more damp the floor, the less promptly manure is removed, and the poorer the ventilation, the higher the ammonia level. For daily management, remove manure frequently, keep the floor dry, and ventilate appropriately. In winter, do not seal all the doors and windows just to retain heat. Use minimum ventilation to provide fresh air without letting the temperature drop too much. In summer, increase ventilation and, if necessary, use cooling pads or misting to cool the barn.
Daily tasks: When you enter the barn in the morning, first check the temperature and humidity gauges and the ammonia detector, then check the odor. Inspect the fans, louvers, cooling pads, and windows to make sure they are working properly. Adjust ventilation based on how the pigs are behaving. Make an extra round at midday when temperatures are high, and check for panting or reduced feed intake. Check again before turning off the lights at night to prevent the barn from becoming stuffy overnight. Record all readings in a logbook: temperature, humidity, ammonia, and ventilation method. Over time, this will help you identify patterns.
There is no one-size-fits-all approach to environmental management. Priorities differ between summer and winter, and between day and night. Keep the temperature stable, control humidity, and reduce ammonia levels, and the pigs will eat well, sleep well, and grow quickly, with far fewer respiratory and intestinal diseases.Pig farm managementUltimately, it is about creating a comfortable home for the pigs; they will reward you in return.