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Focus on Weaning
19 – 21 March 2012
Technical experts and local pig producers shared their experience on how to get growing pigs off to a good start at the 2TS Focus on Weaning conferences. The three events took place in Cirencester, Diss and Wetherby on 19-21 March 2012 Organised by the BPEX Knowledge Transfer team. Download all the presentations below.
Denise Kelly, The Rowett Institute of Nutrition and Health, Aberdeen
Physiology of the weaner pig – download presentation
“Outdoor pigs have a better balance of ‘good’ and ‘bad’ bacteria than indoor pigs. We now know which bacteria are most useful for pig gut and immune function and a new generation of probiotic products is being developed.”
Mick O’Connell, Devenish Nutrition
Nutrition and food intake – download presentation
“The post-weaning growth check can be avoided, even though it is currently common on commercial farms. Feed intake is the holy grail to maintain growth and water is the driver for feed intake. Water is often the forgotten nutrient!”
Mart Smolders, Schippers UK
Dutch perspective on appropriate use of antimicrobials – download presentation
“The Dutch pig industry has to reduce use of antimicrobials by 50% by 2013. The way to improve health is good internal and external biosecurity. Minimise mixing of pigs and colour-code equipment for different departments.”
Roger Meadows, Alexander & Angell, indoor production
Striving for early growth – download presentation
“We introduce creep feed at three days old, starting with just a handful and, by three weeks old, the pigs have an ad lib creep hopper. We like to challenge what we do – staff recently started grouping pigs by size instead of sex at weaning.”
Simon Colchester, indoor production
BQP Batch Grower Partner 7kg – 110kgs – download presentation
“Give weaners easy access to water with several water points. We wet-feed twice a day for the first four days, alongside ad lib dry feed, to make sure newly-weaned pigs keep getting enough liquid.”
Simon Guise, outdoor production
How we get weaners off to a good start – download presentation
“Our three rules for success are pig health, enthusiastic and dedicated staff and simplicity and tidiness around the unit. We keep good records of weaner pig performance that all staff can see, including batch weights.”
Cameron Naughton, outdoor production
Get weaners off to a good start – download presentation
“We moved our nursery production outdoors to give batches separate airspace and improve health. We make sure pigs are warm, have plenty of clean water and tents are well ventilated.”
Brian Bainbridge, Warsall Manor Farms, indoor production
How we manage the weaned pig – download presentation
“We use a combination of different drinkers in our flat deck weaner accommodation. We have at least one drinker per eight pigs, all set at different heights so, as the pigs grow, there is always a drinker at the right height for the pigs to drink more easily. We also use turkey drinkers to encourage water intake.”
Ian Thompson, Easey Pigs and contract finisher John Branton
Getting weaners off to a good start – download presentation
“We use aspirin in water at weaning, following veterinary advice and on prescription, as it calms the pigs down and reduces stress. Also, to set up a suitable environment in straw-based systems, we have the mantra ‘cosy cosy, warm, cold’. That is, a warm kennel of straw bales and with lids at one end of the pen where the piglets can sleep, then a warm and sheltered area for eating and roaming and, finally, a cool area at the bottom of the pen for dunging.”
Download weaning pack
