Environmental control of fattening pig houses

The goal of fattening pigs is to have fast growth, high feed efficiency, good slaughtering quality, short feeding cycle and low mortality rate. In terms of pig house, we should consider to provide suitable environment for pigs, reduce the waste of feed, and pay attention to the following points respectively for wholesale veterinary medicine manufacturers.

Environment temperature and humidity

Before the weight of 60kg, the suitable temperature is 16℃～22℃; weight 60～90kg, the suitable temperature is 14℃～20℃, zui low not less than 12℃; weight more than 90kg, the suitable temperature is 12℃～16℃, zui low not less than 10℃. If in a high temperature environment should take cooling measures, relative humidity of 40% to 70%.

Each pig has enough ground area.

The area occupied by each pig, if it is too small, will cause stress to the pig, so as to affect the growth of the pig, but also because of the heat dissipated by each pig, resulting in the original hot summer environment in the south has become even hotter, so we should provide each pig with an appropriate ground area. Feeding density should not be too high, generally not more than 25 pigs per pen. It is suggested that the ground area occupied by each meat pig is 1.0m2, and 10.9m2 on the strip ground.

Convenient cleaning of pig house

It is most time-consuming to clean the pig house in the management of meat pig house, so the design should consider how to reduce the time of washing. For example, the slope of the solid ground should be enough, so that the drainage is smooth, and the strip of the ground of the strip ditch can make the pig manure easy to fall, but also should avoid hurting the pig’s feet.

Increase feed intake and reduce feed waste.

The correct design of feed troughs, the location of the troughs in the pig house and the number of holes in the feed troughs affect the feed intake and feed waste of pigs. The main nutrients of meat pigs go to: a) After maintaining the needs, the surplus will be used for production, i.e. fattening and growing meat. For example, the energy taken by the pig = maintenance needs + fat gain. b) If the pig is not alive, no matter whether it gains weight or not, it has to use up one day’s maintenance consumption, and with the increase of body weight, the consumption of maintenance increases. c) If the pig is not alive, no matter whether it gains weight or not, it has to use up one day’s maintenance consumption, and with the increase of body weight, the consumption of maintenance increases relatively. Therefore, if the fattening period of meat pig is prolonged for no reason, it has to use a lot of feed to maintain life, which is a big waste, that is to say, shortening the fattening period can save a lot of feed.

Control harmful gases in the house

Remove faeces and urine in time, ventilate the house and create a fresh air. Appropriate temperature and humidity, dry and warm comfortable environmental conditions, in order to make the meat pig fully rest, maintain a strong appetite, reduce the morbidity rate, to obtain a higher rate of weight gain and feed conversion rate, to create a higher economic benefits.