1

Fill each farrowing place

Ensure the farm is run on a batch principle. Breed sufficient sows to match the farrowing rate. Note the effects of seasons and variation with parity. Practice efficient culling programmes that place a priority on filling the farrowing place rather than per sow numbers. Ensure that there is 110% of farrowing capacity pregnant each batch. Note number of gilts in each batch.

2

Increase total born

Select gilts and boars from large litters. Note specific marker gene – ESR and EPOR.

Use boars with more than 3 teats in-front of their prepuce. Remove gilt from the finishing pool at 60kg and place on gilt developer diet to strengthen her legs. Only use gilts which quickly come into heat after 95 kg with boar exposure – within 24 days only.

3

Increase numbers and weight of piglets weaned

Ensure that all the farrowing places are full. Ensure that the sows eat well in lactation – aim for 10kg for sows and 9kg for gilts by day 18 of lactation. Ensure water supply is excellent, sows are not overweight in gestation and farrowing rooms are cool – 16 to 18⁰C during lactation. Maximise the quality and quantity of colostrum note gilt introduction programmes, vaccination and feedback. Do not overfeed sows in the last week of gestation. Reduce stress on piglets, note processing protocols – eliminate joint ill. Eliminate all draughts at piglet’s level. Practice all-in/all-out and stop movement of equipment between batches. Ensure breeding and gestation feeding routines maximise piglet birth weights.

4

Improve number of full value pigs – bacon – reduce pork and culls

Ensure pigs eat in first 3 days post-weaning. Stream smaller weaners. Reduce post-weaning mortality. Reduce effects of Ilitis/PIA. Provide adequate hospital accommodation. Note effect of Improvac to reduce riding of entire boars in finishing and improving feed intake.

5

Ensure pigs are sold in the optimal matrix

Know the slaughterhouse matrix. Sell heavy pigs on time and avoid selling lighter pigs early. Weigh pigs – at least a proportion. Consider autosort systems. Reduce the variation within a batch of pigs.

6

Reduce post-weaning mortality

Ensure pigs eat in first 3 days post-weaning. Stream smaller weaners. Provide all-in/all-out programme for all pigs. Note water/feed/air as well as floor needs to be all-in/all-out. Eliminate specific pathogens where possible – Mange, Swine Dysentery, PRRSv and Mycoplasma for example.

7

Increase killing out %

Review the genetic capability of your pigs. Eliminate injuries to the pig pre-slaughter.

8

Increase live weight of pigs

Provide sufficient space for the pigs to grow in both summer and winter. Note pigs will eat less in the summer and thus grow slower. Utilise breeds which eat well. Reduce culls and low weight pigs. Reduce number of casualty pigs rejected in the slaughterhouse.

9

Improve the farrowing rate

Do not breed 2+ time repeats. 1^st repeats mate AI + Natural. Cull all gilts who fail to show oestrus within 24 days post-boar exposure. Provide gilts with an excellent mating environment. Provide adequate isolation and acclimatisation programmes – vaccine and feedback to avoid SMEDI issues. Practice excellent rodent controls – Leptospira.

10

Reduce weaning age – if over 4 weeks

Ensure weaning age is tightly controlled. With 4 week weaning, weaning age will be around 27 days. With 5 week weaning, the piglets should be 34 days old. When the weaning age is around 30 days old review your batching programme. All farms must practice good batch management

Fill each farrowing place

Increase total born

Increase numbers weaned

Post-weaning feed intake

Enhance survivability

Ensure pigs are of full value

Increase live weight of pigs

Increase killing out %

Sell pigs in the optimal matrix

Improve the farrowing rate