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 21C 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