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Delivery room 49 days management plan
The "49-Day Delivery Room" system is a structured approach to managing the entire reproductive cycle of sows and piglets, from gestation through weaning. It divides the process into seven weeks, each with specific tasks, priorities, and operational guidelines to ensure efficiency, hygiene, and optimal health for both sows and piglets.
**Week 1: Preparation and Cleaning**
This week focuses on cleaning, disinfecting, and preparing the farrowing area. On Day 1, all materials in the troughs, facilities, and tools are cleaned. On Day 2, thorough rinsing is done, excluding the net bed, floor, incubator, planks, sow trough, and waterers. Day 3 involves three-step disinfection using a 5% caustic soda solution: first, spraying; second, soaking the incubator boxes for 4 hours; third, placing all disinfected items back in the room and applying a final disinfection with 100 toxins. From Days 4–7, the room is left open to dry, allowing workers to rest. One day before introducing the lactating sow, feeding preparations begin.
**Week 2: Introduction of Sows and Prenatal Care**
Day 1: The sow is introduced to the farrowing house and thoroughly washed before being placed on the bed. A swine spray is used for sterilization. Day 2: Check the sow’s body condition and develop a prenatal care plan, focusing on signs of mastitis. From Day 3–7, maintain suitable temperatures (18–22°C), ensure emergency equipment is ready, and check milk flow daily to monitor for labor.
**Week 3: Birth and Postpartum Care**
This week centers on the actual birth and immediate care of the piglets. Ensure all newborns consume colostrum within one hour. Assign dedicated staff to assist during delivery and strictly follow procedures. After placement in the incubator, maintain a temperature of 32–34°C. On the second day, allocate litters and foster pigs based on strength and milk availability. Administer iron and selenium within three days post-birth. Prevent piglets from lying outside the incubator, and monitor every nursing session. Keep the farrowing area dry, free of leaks, and prevent sows from accumulating in the bed.
Feed the sow cautiously after birth—limit feed on the first day, increase gradually by 0.5 kg per day, reaching normal levels by Day 7. Temperature control should focus on the piglets while considering the sow's comfort.
**Week 4: Lactation and Piglet Training**
Reduce the incubator temperature to 28–30°C by adjusting lamps and vents. Focus on increasing sow feed intake to improve milk production. Begin training piglets to eat solid food. Replace dirty bedding and monitor piglet growth. Provide additional feed in cooler periods, such as morning and evening. Maintain an ambient temperature of 18–22°C. If it exceeds 25°C, ventilate or use fans to keep the sow comfortable.
**Week 5: Continued Lactation and Adjustment**
Similar to Week 4, but gradually lower the incubator temperature by 1–2°C. Remove heating lamps when the piglets are warm enough. Administer a swine fever vaccine 21 days after birth.
**Week 6: Weaning Preparation**
Prepare the incubator for post-weaning conditions. Ensure all piglets are eating well without forced feeding. Wean well-developed piglets early and assign underweight or sickly ones to better-fed sows. Two days before weaning, clean the floor to maintain air quality. Prepare heating devices for post-weaning. Reduce sow feed by 1–1.5 kg per day starting on Day 3 of the pre-weaning period. Introduce special weaning feed for piglets.
**Week 7: Weaning and Transfer**
Maintain a slightly higher temperature than before weaning, adding heat sources if needed. Keep weaned pigs in the same pen and allow free access to feed. Monitor for any delayed weaning cases and consider extending nursing time if necessary. Prepare for transfer to the next phase.
With this structured system, the survival rate of weaned piglets can reach or exceed 95%, ensuring a healthy and productive breeding environment.