Sow not letting their milk down after farrowing

 

Areas worth consideration

 

1

Check feed volumes in gestation and sow body condition – do not get too fat

2

Reduce feed volume pre-farrowing from 110 days to 1.5 kg a day

3

Provide sows with 5 days pre-farrowing in the farrowing place

4

Check consistency of sow faeces – avoid constipation

5

Ensure sows know how to used water supply in farrowing place

6

Water supply freely available

7

Ensure drinkers are accessible

8

Enhance amount of fibre and roughage in diet

9

Check parity of affected sows

10

How excitable are the sows in the farrowing area – play a radio

11

Ensure mix of sows and gilts rather than groups of gilts together

12

Are the sows stressed?

13

Check for mycotoxins – in particular ergot

14

Are particular farrowing affected – check degree of fall on the fall

15

Check health of the sows – in particular urinary tract problems – related to water need

16

Check presence of mastitis and Metritis

17

Check teeth clipping – ideally cease

18

Check length of farrowing – if excess check calcium and iron levels in sow blood

19

Examine hygiene of the farrowing area – in particular wet floors on entry

20

Review temperature management especially if over 21°C at point of farrowing

21

Review fostering techniques – especially in the first 6 and then first 24 hours

22

Ensure gilts have sufficient piglets 12 hours post-farrowing – ideally 12 piglets