In the pig farming industry, market fluctuations are hard to predict, but sound husbandry and management are always the foundation that helps pig farms withstand risks and improve the quality of pigs sent to market. Pig farming is not about simply feeding more. It is about attending to details, controlling processes, and managing risks. Only by managing every stage properly can you reduce disease, promote faster growth, and achieve a favorable feed-to-meat ratio.
Breeding pigs are the foundation of a pig farm. The first priority in raising breeding pigs is to carefully select replacement gilts. Give preference to animals with balanced body conformation, strong legs and feet, good maternal traits, and evenly spaced teats; do not blindly pursue body size. Replacement gilts should not be bred too early. They should reach an appropriate body weight and age to ensure that litter size and piglet birth weight meet standards after their first breeding. Feed pregnant sows in stages: provide low-energy feed in the early stage and maintain body condition to prevent miscarriage caused by excessive fatness; increase nutrient supply in the later stage to meet the needs of rapid fetal growth. Farrowing-room management is of utmost importance. Disinfect thoroughly before farrowing, assist with delivery, and promptly help weak piglets get colostrum. Colostrum contains maternal antibodies and is the piglets’ first line of immune defense. This step must not be skipped.
The piglet stage has the highest mortality rate and is also the most challenging stage for precise management. Newborn piglets are sensitive to cold, so keeping them warm is the top priority. Adjust the temperature of the farrowing-room warming box downward gradually according to the piglets’ age, while avoiding excessive heat and dampness. After birth, promptly care for the umbilical cord, trim teeth, dock tails, and help piglets establish their teat positions. Place weak piglets on the front teats to reduce size differences within the litter. Start encouraging piglets to eat at 7 days of age to train their digestive systems and ensure a smooth transition to creep feed, reducing weaning stress. Weaning is a challenging transition. As far as possible, move the sow but not the piglets to reduce environmental changes. During the first week after weaning, control feed intake, offer small, frequent meals, ensure clean and adequate drinking water, and take strict precautions against diarrhea. If watery diarrhea occurs, isolate the affected piglets and investigate immediately to prevent it from spreading to the whole litter.
The final market performance of finishing pigs depends mainly on nutrition, stocking density, and environment. Feed formulations should match each growth stage: use higher protein in the early stage to promote skeletal development, then adjust energy levels appropriately in the later stage to reduce the feed-to-meat ratio. Stocking density in pens should not be too high. High density not only leads to uneven access to feed, but can also cause tail biting and fighting. Ventilation is often overlooked by small and medium-sized pig farms: in enclosed pens, ammonia and hydrogen sulfide levels can exceed limits. When pigs are exposed to polluted air over a long period, respiratory diseases may recur. Ventilate at set times while maintaining warmth, and keep the pens dry. Conduct regular daily rounds to observe feed intake, feces, breathing, and general condition. Identify and isolate sick pigs early to reduce infection across the herd.
For disease prevention and control, follow the principle that “prevention is better than treatment.” Establish a fixed immunization schedule and, based on local disease prevalence, properly administer basic vaccines for classical swine fever, foot-and-mouth disease, and PRRS. Keep immunization records and do not miss vaccinations or change the schedule arbitrarily. Implement biosecurity at the pig farm: strictly disinfect people and vehicles entering the farm, and store outside items in designated areas. Use an all-in/all-out system. After a batch of pigs is shipped, thoroughly clean and disinfect the empty pens and leave them vacant to break the cycle of pathogens. Also carry out regular internal and external parasite control. Parasites continuously consume nutrients and slow growth. Do not overuse antibiotics for long periods, to avoid antimicrobial resistance; instead, build a disease-prevention barrier through the environment, nutrition, and immunity.
Pig farming is now moving toward standardization and digitalization. Farms with the necessary resources can use equipment to monitor temperature, humidity, water consumption, and feed intake. Small-scale pig farms can also achieve stable output by consistently maintaining cleanliness, feeding, immunization, and regular rounds. There are no shortcuts in pig farming; success depends on patience and execution. Persist in doing the small things carefully and putting procedures into practice. When the herd is healthy and stable, farming returns are naturally more secure.