REDUCING POST-WEANING MORTALITY IN PIGLETS

Người viết: Phú mkt lúc 04.06.2026
Informational

REDUCING POST-WEANING MORTALITY IN PIGLETS

Post-weaning mortality in piglets is one of the key indicators determining the economic efficiency of pig farming. In developed livestock-producing countries, this rate is typically controlled below 10%. However, in many farms, it can reach 15–20%, causing significant losses in production and profit.

The main differences come from farm management, housing conditions, nutrition, and disease control. Therefore, improving these factors in a synchronized way is the key to reducing post-weaning mortality.

1. Improving the housing environment and equipment

The housing environment plays a very important role in determining piglet health after weaning.

The barn must be well-insulated, ventilated, and maintain stable temperature
Modern equipment helps automatically control the microclimate inside the barn
Prevent drafts while still ensuring air circulation
Control humidity and harmful gases such as ammonia to reduce respiratory diseases
Apply appropriate stocking density to reduce stress and competition

Modern housing systems significantly reduce disease risk and post-weaning mortality in piglets.

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2. Producing healthy piglets from the start

Piglet quality at the beginning largely determines survival after weaning.

Select piglets with clear origin and free from pathogens
Sows should be fully vaccinated to pass immunity to piglets
Provide adequate nutrition for sows during pregnancy and lactation

After birth, piglets should be:

Dried quickly
Kept warm immediately after birth
Ensured to receive colostrum as early as possible
Introduced to creep feed early to help them adapt to solid feed after weaning

3. Vaccination and biosecurity hygiene

Vaccination is an important measure to improve herd immunity.

Follow the correct vaccination schedule and dosage
Common diseases that need prevention include:
- PRRS (Porcine Reproductive and Respiratory Syndrome)
- Pasteurellosis pneumonia
- Swine enteritis
- Atrophic rhinitis
Maintain regular barn hygiene
Conduct periodic disinfection to reduce pathogen pressure

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4. Isolation and timely treatment of sick pigs

Early detection and intervention help reduce disease spread within the herd.

Isolate sick pigs immediately when abnormal signs are detected
Adjust nutrition for sick pigs accordingly
Keep housing warm and ensure clean drinking water
Use veterinary medicines according to technical guidance
Record treatment processes to monitor effectiveness

5. Scientific farm management

Farrowing unit management

Apply an “all-in, all-out” system
Disinfect pens after each farrowing batch
Clean and deworm sows before farrowing
Properly cross-foster piglets within the first 24 hours after birth

Weaning unit management

Design pens to prevent drafts and divide properly
Maintain stable temperature according to piglet age
Use appropriate stocking density (avoid overcrowding)
Do not mix pigs of different ages

Finishing unit management

Clearly separate pens to avoid cross-infection
Maintain suitable stocking density
Ensure good ventilation and regular cleaning

6. Overall management to reduce post-weaning mortality

In addition to technical practices, management factors play a decisive role:

Apply vaccination programs suitable for local disease conditions
Control stress during transport and relocation
Disinfect tools used for castration, injection, or procedures
Control farm entry and exit of personnel
Regularly record and analyze production data

Reducing post-weaning mortality in piglets to below 10% is entirely achievable if comprehensive measures are applied in housing environment, nutrition, vaccination, and herd management. This is a key factor in improving productivity, increasing market pig output, and optimizing farm profitability.

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