TECHNICAL PROCESS FOR RAISING PIGLETS FROM WEANING TO MARKET WEIGHT
The transition stage from weaned piglets (usually 21–28 days of age) to market weight (100–110 kg) is considered the “golden stage” that directly determines the profitability of the entire production cycle. To optimize feed costs, increase lean meat percentage, and minimize disease risks, farmers need to strictly follow the pig production process by stages as below.
1. Stage 1: Raising piglets from weaning to 20 kg
This is the most stressful stage for piglets as they are separated from the sow and completely switch from milk to solid feed. Their digestive and immune systems are still underdeveloped.
Farm preparation before introducing piglets
- Strict disinfection: Leave the barn empty for at least 7 days. Wash thoroughly with high-pressure water, soak with 5% caustic soda solution, then spray disinfectant and apply lime.
- Temperature control: The nursery pen should be pre-warmed to 28°C–30°C using infrared lamps, then gradually reduced by 1°C per week as pigs grow.
- Stocking density: About 10–25 pigs/pen (0.4–0.45 m²/pig). Pigs should be sorted by size to avoid fighting and feed competition.
Nutrition and water management
- Prevent diarrhea: In the first 2–3 days, feed only 50–75% of normal intake, divided into 5–6 meals/day. Do not abruptly change feed type. Gradually increase amount as digestion stabilizes.
- Gut support: Supplement glucose, probiotics, vitamins, and antibiotics for intestinal diseases (such as Amoxicillin or Colistin) in drinking water for the first 3–5 days.
- Clean water standard: 1 nipple drinker per 10 piglets. Water flow rate should be 0.8–1.0 L/min.
2. Stage 2: Growing pigs from 20 kg to 60 kg
At this stage, skeletal and muscle development is very rapid. The goal is maximum nutrient absorption for body growth.
- Feed: Switch to grower feed (protein level 16–18%). Allow ad libitum feeding using automatic feeders.
- Feed trough control: Adjust feed flow to maintain a thin layer in the trough, avoiding wetness, mold, and waste.
- Environment: Maintain temperature at 22°C–25°C with good ventilation to reduce harmful gases (CO₂, NH₃), helping prevent respiratory diseases such as APP and swine enzootic pneumonia.
3. Stage 3: Fattening pigs from 60 kg to market weight (100–110 kg)
This stage focuses on lean meat deposition and final meat quality.
- Nutrition: Use balanced finisher feed (14–15% protein), high energy but controlled amino acid profile to increase lean meat ratio and improve meat color.
- Energy optimization: Minimize disturbances and stress to reduce unnecessary movement so pigs convert feed energy into body weight efficiently.
- Water supply: Pigs consume 6–8 liters/day. Ensure nipple drinkers work properly with flow rate of 1.5–2.0 L/min.
4. Vaccination schedule and biosecurity measures
To protect against major diseases such as African Swine Fever (ASF), PRRS, and Foot-and-Mouth Disease (FMD), strict biosecurity is required.
- Regular disinfection: Spray disinfectants 1–2 times/week. Restrict farm access. Use footbath at entrances.
- Supplement use: Provide vitamin C, liver-kidney tonics, and beta-glucan periodically to enhance immunity.
- Vaccination program:
- Classical Swine Fever (CSF): Booster vaccination according to farm epidemiology.
- Foot-and-Mouth Disease (FMD): Ensure full vaccination before fattening stage.
- PRRS: Use reputable vaccines suitable for local virus strains.
Farmer advice
Market weight of 100–110 kg is the optimal slaughter point. If pigs are raised beyond 115 kg, feed conversion efficiency (FCR) decreases significantly. Pigs tend to accumulate fat instead of lean meat, increasing feed costs and reducing selling price.
RELATED INFORMATION:
The Most Effective Ways to Prevent African Swine Fever
Pig Barn Disinfection Procedures to Prevent Disease
Gluco KC for Summer Heat Relief
How to Restore Shrimp Liver Health: Prevent Liver Atrophy and Bottom Falling
Shrimp Pond Water Treatment: Disease-Free and Higher Productivity
How to Handle Slow-Growing Shrimp
What Nutrients Should Be Added When Chickens Lose or Peck Feathers?