The key to raising pigs in early spring is to improve resistance

    When reporters interviewed in Qingquan Village, Biquan Township, Yilong County, it happened that Cao Zhong, the chief of the livestock station and veterinarian, was giving a training course to pig farmers, and the majority of farmers listened attentively. The farmer Wen Yongzhen asked: "In the early spring, pigs grow slowly and their resistance decreases. What should I pay attention to when raising?" He said that in order to strengthen the management of pigs, the key to raising pigs in early spring is to improve the resistance of pigs. Methods as below

    Increase the temperature of the piggery. The first is that open-type pig houses should be covered with plastic film, preferably double-layer plastic films. This method is suitable for fat pig houses and non-lactating sow houses. The second is the use of boiler-type heating for heating in hermetic pig farms. The third is heating heating and electric heaters, which are suitable for suckling sow houses.

   Increase feed energy levels. Adjust your thinking method, feed dry food, and drink clean, warm water. Such as feeding wet materials, use clean warm water to mix the materials to maintain a certain temperature, and clean the feeding trough after each meal. To prevent mold mildew, pay attention to adding mold remover.

    Enhance the ventilation of pigsty. Due to the cold weather, the piggery is relatively closed for a long time, and the air cannot be replaced in time, which may cause the toxic and harmful gases such as ammonia and hydrogen sulfide to exceed the standard.

    Do a good job of sanitation and disinfection. The piggery should be disinfected frequently. The disinfectant can be iodine preparation, chlorine preparation and other high-efficiency disinfectants. It can also be disinfected by spraying with 20% raw gray milk or 2% caustic hot water. Stables are disinfected once a week with conventional disinfectants, which can be adjusted appropriately depending on the animal epidemic situation. Manger utensils are washed and disinfected every 3 days. Doors, entrances and exits of human and animal passages should be provided with disinfection tanks or carpets and disinfected regularly. Strict disinfection measures must be taken for outsiders to enter and exit vehicles.

    Do a good job in disease prevention and control. Do a good job of immunization to prevent outbreaks. Focus on prevention of epidemics such as cold and cold, gastroenteritis and swine fever, highly pathogenic swine blue ear disease, and foot-and-mouth disease.