Temperature is the basic guarantee for herd health

Temperature is the basic guarantee for the health of pigs and it is one of the important factors that can build the internal immunity of pigs. At the same time, temperature is also the best barrier to control pathogens. The temperature required by pigs at each stage is different, which requires production management. The person always knows the temperature and controls the temperature so as to minimize the stress and the influence on the production caused by the improper temperature.

The thermometer is an important basis for measuring the temperature in the livestock house. However, we cannot rely too much on the thermometer. We must be pig-oriented and the pigs have the final say. This requires the breeder to have a high degree of responsibility and dedication. If the temperature of the delivery room is 21-25°C, and the temperature of the incubator is 29-32°C, the breeder can't just look at the thermometer within this range and everything will be fine. He must carefully observe the sleeping position and sow of the sow and the suckling pig. Food, health and other conditions to adjust the temperature, so that the pigs in the most appropriate state. After weaning piglets, usually need to warm up, the range is 29-31 °C, but in our actual operation, we can not just look at the thermometer is this range on the line, need to observe the pig's sleeping position and feed intake, the temperature is high, the piglets do not feed Drink plenty of water, sleep dispersedly or do not sleep. The temperature was low and the piglets huddled together. The keeper should adjust the temperature in time according to these conditions to ensure the optimum temperature of the piglet.

The temperature of the pigs at each stage is summarized as follows: optimum temperature range for boars: 17-21 °C; optimum temperature range for pregnant sows: 18-21 °C; optimal temperature for sows: 20-22 °C Optimal temperature for suckling piglets: 29-33°C; optimum temperature for nursery piglets: 22-25°C; optimal temperature for finishing pigs: 19-22°C.

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