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Delivery room 49 days management plan
The 49-day delivery room system is a structured approach to managing the sow and piglets during pregnancy, farrowing, and early postnatal care. It consists of four main phases: one week of pre-farrowing preparation, 28 days of lactation, one week of post-weaning management, and one week for cleaning, disinfection, and preparation for the next cycle. This system ensures that each stage is well-organized, safe, and efficient, allowing even less experienced workers to follow procedures with ease.
**Week 1 – Preparation and Cleaning**
The first week focuses on thorough cleaning and disinfection of the farrowing house. On day one, all leftover materials in troughs, facilities, and tools are removed and cleaned. Day two involves rinsing the floor, walls, and key areas like the incubator, sow’s feeding area, and waterers. On day three, a three-step disinfection process takes place: first, a spray of 5% caustic soda solution; second, soaking the incubator boxes in the same solution for 4 hours; third, placing all cleaned items back into the house and using a 100 ppm disinfectant. From day four to seven, the house is left open to air dry. During this time, workers can rest, but one day before entering the house, they prepare to feed the lactating sows.
**Week 2 – Introducing Sows and Preparing for Farrowing**
On day one, sows are moved into the farrowing house and thoroughly washed before being placed in their beds. Day two includes checking the sow’s body condition and developing a prenatal care plan, with special attention to signs of mastitis. For the following five days, the environment is maintained at an optimal temperature (around 18–22°C), and daily checks are conducted on milk flow and labor signs. Feeding starts with medicated feed, gradually decreasing by 1 kg per day three days before farrowing.
**Week 3 – Farrowing and Postpartum Care**
During this critical phase, the main tasks include ensuring all piglets consume colostrum within the first hour, providing close monitoring during birth, and maintaining the incubator temperature at 32–34°C. After birth, piglets are assigned to sows based on strength and milk supply, and iron and selenium supplements are given within three days. Piglets must stay inside the incubator, and every nursing session is monitored. The sow must not lie in the farrowing area, and the environment must remain dry and free from leaks.
**Week 4 – Lactation and Early Weaning Prep**
The focus shifts to increasing the sow’s feed intake to improve milk production. The incubator temperature is gradually reduced to 28–30°C, and piglets are introduced to solid feed. The house is kept at 18–22°C, and if temperatures exceed 25°C, ventilation is increased. Clean bedding is replaced regularly, and any weak or underfed piglets receive special attention.
**Week 5 – Continued Lactation and Temperature Adjustment**
This week mirrors week four, with the incubator temperature further reduced by 1–2°C. Heating lamps are removed when the piglets are warm enough. A swine fever vaccine is administered 21 days after farrowing.
**Week 6 – Weaning Preparation**
Heating systems are adjusted to suit post-weaning conditions, and all piglets are encouraged to eat solid feed. Stronger piglets are weaned earlier, while weaker ones are paired with sows who have more milk. Two days before weaning, the floor is flushed to maintain air quality, and warming equipment is prepared.
**Week 7 – Weaning and Transfer Preparation**
After weaning, the temperature is kept 1–2°C higher than before, and heating devices like infrared lights may be used. Weaned piglets are allowed to feed freely, and any that fail to nurse are identified and provided with extra care. Finally, preparations are made for moving the pigs to the next stage of growth.
With proper implementation of this 49-day system, the survival rate of weaned piglets can consistently reach or exceed 95%, ensuring high productivity and health outcomes in the farrowing unit.