HOUSING
PIH-11
pork industry handbook
PURDUE UNIVERSITY • COOPERATIVE EXTENSION SERVICE • WEST LAFAYETTE, INDIANA
Swine Growing-Finishing Units
Authors
Vernon M. Meyer, Iowa State University
L. Bynum Driggers, North Carolina State University
Kenneth and Debra Ernest, Sidney, Ohio
Reviewers
Larry D. Jacobson, University of Minnesota
George F. Grandle, University of Tennessee
William B. Thomas, Texas A & M University
J. Kevin and Audrey Rohrer, Manheim, Pennsylvania
The term “growing-finishing” pigs describes that range in weight from as low as 40 lb. to market weight The age range is from about 8 wk. to 23 to 28 wk.

The age range is usually split into two groups. When this is done, pigs spend about 8 to 10 wk. in a growing unit and the last 8 to 10 wk. in a finishing unit. Each group is kept in a separate room or facility. Splitting them into groups is consistent with a trend toward “all-in/all-out” management of growing-finishing units.

Pigs moved to the grower unit in winter at 40 lb. need a minimum temperature of about 70°F. A grower unit needs better environmental control than the finishing unit in cold weather with supplemental heat required in cold climates.
Desired Environment
The desired temperatures for growing-finishing pigs are similar to what is shown in Table 1.
Table 1. Suggested temperature range for growing-finishing pigs.
Age, wk.	Pig weight, lb.	Approximate suggested temperature range,°F
9	46	73-82
10	56	70-82
11	68	68-80
12	80	66-80
13	92	64-80
14	104	62-80
15	116	60-78
16	128	58-78
17	141	56-78
18	155	56-75
19	171	54-75
20	187	52-75
22-mkt.	215 & up	50-75
Temperatures
Pigs have the ability to adjust to temperatures outside the range shown, but they are most productive within the range. In extremely cold weather it is better to let the temperature drop slightly and keep the humidity down than it is to cut back on ventilation.

When using the all-in/all-out principle, the ventilation opening thermostat can be changed once a week to match the age and weight of the younger pigs. Today’s controllers permit more exact control than was possible previously.

The use of bedding allows temperatures to drop from 5° to 8° F below the above low values in Table 1 and still keep the pigs comfortable.
Relative Humidity
Try to maintain the relative humidity between 50% and 60% to minimize the growth of disease microorganisms. Some disease microorganisms grow rapidly at humidities above 60% while others grow well at low humidities. When ventilation is sufficient to keep the humidity below 60%, other contaminants, such as gases and respirable dust, tend to be low as well.

High relative humidities promote rapid corrosion of metal equipment, creating an additional expense. High relative humidities also lead to more rapid deterioration of the electrical system, contribute to condensation problems, and accelerate destruction of wood and truss plates when trusses are exposed.
Gas Levels
Suggested allowable concentrations of the three common gases found in swine buildings are as listed in Table 2. These concentrations are easily achieved with an adequate ventilation system. At higher concentrations, each of these gases can be detrimental to animal and human health and to productivity.
Cooperative Extension Work in Agriculture and Home Economics, State of Indiana, Purdue University and U. S. Department of Agriculture cooperating. H. A. Wadsworth, Director, West Lafayette, IN. Issued in furtherance of the Acts of May 8 and June 30, 1914. It is the policy of the Cooperative Extension Service of Purdue University that all persons shall have equal opportunity and access to its programs and facilities without regard to race, color, sex, religion, national origin, age, or handicap.