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 |