References
Capturing batching options in pig farms
Abstract
To achieve ‘all-in/all-out’ pig flow the farm must efficiently batch. A batch is defined as the output from a group of sows from one weaning to another. Batching offers enhancement in the health and pathogen control on the farm. It also has significant social impact on the farm by providing convenient disciplines for the farm staff to follow. With some batching options, it may be possible to move expertise between different farms within a company. The combined benefits boost the wellbeing and welfare of the pigs and farm staff. Reductions in antimicrobial use of 70% have been achieved.
If you want to practice ‘all-in/all-out’ pig flow on a pig farm, by definition you need to batch. A batch is defined as the output from a group of sows from one weaning to another. In the simplest model, a pig farm will wean sows weekly (Figure 1), traditionally on Thursdays, so that a week's batch (7 day batch) starts the day after weaning and includes all the female pigs bred from day 1 (Friday in this example) to day 7 (the next Thursday). Then the next batch opens. Note that often the farm software accounts package uses Monday to Monday, but then the batch that is served does not correspond with the batch that farrows! This results in the mated gilts being in the wrong ‘group’ and reduces weaning age.
The batch number is maintained all the way to slaughter. To make things easy, the authors use the ‘weeknum()’ function in Microsoft Excel to define the batch number based on the first day of the batch.
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