pigs stillborn in cold temperatures
Forum: Stillborns piglets
Dear users,
I would like to invite you all to discuss the methods of reducing the incidence of stillborn piglets.
Your participation will be welcome!
In my opinion, the most crucial factor affecting stiilborn piglets is the body condition of the sow along with nutrional management of the last 15 prior to farrowing. In my experience, overfat sows have significantly higher risk of stillborns, so particular attention has to be paid not to overfeed sows during gestation. I suggest that sows should recover their body condition in the first 45 days of gestation leaving an increased level of feeding in the last 15 days of gestation just for the growth of the foetuses. Preferably a special diet should be given to the sows 15 before farrowing until 2 days post farrowing. This diet should contain high levels of fibre to alleviate any constipation problems during farrowing which may causes incidents of stillborn piglets.
We cannot single point the cause of stiilborn piglets. We need to do Diagnostics and number evaluation.
We need to analyze next factors
1. We need to do an evaluation for a real Still birth piglet (SB). We can do this taking out the lungs of the dead piglet put in a bucket with water and see if the lungs float. The lungs that float mean that the piglet aspirates some air and he died during the farrowing process and if the lungs submerge to the bottom means that it is a real still births.
2. We need to rule out any disease factor (PRRS, Parvovirus, Leptospira, ETC). We need to do diagnostics.
3. Are we attending sows at farrowing? Do we use induction or not? If we induce what is the day of gestation 112, 113 114 +?
4. If we do not have night farrowing attendance. We need to evaluate number of SB by parity and percent of sows having SB (it is all or a few with high number?). If the numbers of SB are distributed in the majority of the sows could be a disease or environment /management. If it is distributed in a few sows could be parity distribution problem sows.
5. What is the level used of Oxitocyn (underuse or over use?). This is a very common problem of overuse and cause SB.
6. Analysis of parity distribution per group of farrowing and analyze the data.
7. Is the farrowing hose temperature to hot? This affect to the sow
8. Is the farrowing hose to cold? This affect to piglet.
9. Is the condition of the sow correct? Fat sows increase SB.
10. Nutrition this will affect the size of the piglet and chances of survival.
Thanks
Pablo
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