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MANAGEMENT PIH-20 pork industry handbook PURDUE UNIVERSITY • COOPERATIVE EXTENSION SERVICE • WEST LAFAYETTE, INDIANA Starting Purchased Feeder Pigs Authors Michael C. Brunun, University of Nebraska Marianne Y. Ash, Camden, Indiana George W. Jesse, University of Missouri William G. Luce, Oklahoma State University Reviewers Bill and Karilyn Moeller, Springdale, Arkansas A. D. Pete Moles, Marshall, Missouri Ron Wagner, Francis Creek, Wisconsin More than one-fourth of all market hogs in the United States were purchased as feeder pigs. While a majority of these pigs are fed in facilities relatively close to the purchase site, a large number are transported long distances for finishing. Transporting and commingling practices expose young pigs to a variety of stresses. Feeder pigs may experience hunger, thirst and fatigue along with changes in diet, social order, pen mates and environment. In addition, commingled pigs often encounter disease organisms to which they have not developed resistance. Therefore, an effective purchasing and receiving program is recommended to minimize the ill effects of these stresses. The following are guidelines for purchasing and starting feeder pigs. Type of Pig to Purchase Feeder pigs are purchased from a variety of sources. Table 1 lists the percentage breakdown of pig sources for purchasers of feeder pigs. Table 1. Sources of Feeder Pigs Source Region North Central Southeast Direct from producer % 52 % 28 Auction markets 36 57 Other 12 15 Van Arsdall and Nelson, 1984 Many problems can be avoided by careful purchase. The ideal group of feeder pigs: 1. originated from a single source. 2. have barrows castrated and healed. 3. are relatively free of internal and external parasites. 4. weighed at least 40 lb. at 8 weeks of age. 5. have tails docked. Purchase the lightest weight pig that your facilities will accommodate (preferably greater than 50 lb. if transported an extended distance). Historically, the cost of weight gain in a finishing facility is less than the cost of that same weight purchased as a heavier feeder pig. The average feeder pig purchased in the United States has a 48-50 lb. payweight Management and Housing The newly arrived pig, especially if it was transported any distance or held off feed and water for a time period, will have a lower arrival weight than payweight. Thus, management at arrival must recognize that shrink (weight loss from payweight to arrival weight) occurred and be targeted at minimizing the effects of this shrink. The average shrink for feeder pigs purchased from auction markets and transported long distances (greater than 600 miles) has been 10-11% (4-5 lb.). For pigs purchased locally, it is not uncommon for the pigs to weigh 1-2 lb. less at arrival because of the stress and shrink associated with loading, unloading and transport. Be prepared for the arriving pigs. Prior to the pigs’ arrival, thoroughly clean and disinfect the facility. Upon arrival, especially in cold weather, provide a dry, draft-free sleeping area. In cold weather, supplemental heat and/or hovers and/or bedding may be necessary. For non-bedded inside facilities, provide 3-4 sq. ft. of floor area for 30-60 lb. pigs. For facilities using straw bedding and outside lots, provide 34 sq. ft of sleeping space up to an average weight of 100 lb. and at least double this amount of space in the outside area. 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. The Purdue University Cooperative Extension Service is an affirmative action/equal opportunity institution.
Object Description
Purdue Identification Number | UA14-13-mimeoPIH020r2 |
Title | Extension Pork Industry Handbook, no. 020 (1991) |
Title of Issue | Starting purchased feeder pigs |
Date of Original | 1991 |
Genre | Periodical |
Collection Title | Extension Pork Industry Handbook (Purdue University. Agricultural Extension Service) |
Rights Statement | Copyright Purdue University. All rights reserved. |
Coverage | United States – Indiana |
Type | text |
Format | JP2 |
Language | eng |
Repository | Purdue University Libraries |
Date Digitized | 10/26/2016 |
Digitization Information | Original scanned at 400 ppi on a BookEye 3 scanner using Opus software. Display images generated in Contentdm as JP2000s; file format for archival copy is uncompressed TIF format. |
URI | UA14-13-mimeoPIH020r2.tif |
Description
Title | Page 001 |
Genre | Periodical |
Collection Title | Extension Pork Industry Handbook (Purdue University. Agricultural Extension Service) |
Rights Statement | Copyright Purdue University. All rights reserved. |
Coverage | United States – Indiana |
Type | text |
Format | JP2 |
Language | eng |
Transcript | MANAGEMENT PIH-20 pork industry handbook PURDUE UNIVERSITY • COOPERATIVE EXTENSION SERVICE • WEST LAFAYETTE, INDIANA Starting Purchased Feeder Pigs Authors Michael C. Brunun, University of Nebraska Marianne Y. Ash, Camden, Indiana George W. Jesse, University of Missouri William G. Luce, Oklahoma State University Reviewers Bill and Karilyn Moeller, Springdale, Arkansas A. D. Pete Moles, Marshall, Missouri Ron Wagner, Francis Creek, Wisconsin More than one-fourth of all market hogs in the United States were purchased as feeder pigs. While a majority of these pigs are fed in facilities relatively close to the purchase site, a large number are transported long distances for finishing. Transporting and commingling practices expose young pigs to a variety of stresses. Feeder pigs may experience hunger, thirst and fatigue along with changes in diet, social order, pen mates and environment. In addition, commingled pigs often encounter disease organisms to which they have not developed resistance. Therefore, an effective purchasing and receiving program is recommended to minimize the ill effects of these stresses. The following are guidelines for purchasing and starting feeder pigs. Type of Pig to Purchase Feeder pigs are purchased from a variety of sources. Table 1 lists the percentage breakdown of pig sources for purchasers of feeder pigs. Table 1. Sources of Feeder Pigs Source Region North Central Southeast Direct from producer % 52 % 28 Auction markets 36 57 Other 12 15 Van Arsdall and Nelson, 1984 Many problems can be avoided by careful purchase. The ideal group of feeder pigs: 1. originated from a single source. 2. have barrows castrated and healed. 3. are relatively free of internal and external parasites. 4. weighed at least 40 lb. at 8 weeks of age. 5. have tails docked. Purchase the lightest weight pig that your facilities will accommodate (preferably greater than 50 lb. if transported an extended distance). Historically, the cost of weight gain in a finishing facility is less than the cost of that same weight purchased as a heavier feeder pig. The average feeder pig purchased in the United States has a 48-50 lb. payweight Management and Housing The newly arrived pig, especially if it was transported any distance or held off feed and water for a time period, will have a lower arrival weight than payweight. Thus, management at arrival must recognize that shrink (weight loss from payweight to arrival weight) occurred and be targeted at minimizing the effects of this shrink. The average shrink for feeder pigs purchased from auction markets and transported long distances (greater than 600 miles) has been 10-11% (4-5 lb.). For pigs purchased locally, it is not uncommon for the pigs to weigh 1-2 lb. less at arrival because of the stress and shrink associated with loading, unloading and transport. Be prepared for the arriving pigs. Prior to the pigs’ arrival, thoroughly clean and disinfect the facility. Upon arrival, especially in cold weather, provide a dry, draft-free sleeping area. In cold weather, supplemental heat and/or hovers and/or bedding may be necessary. For non-bedded inside facilities, provide 3-4 sq. ft. of floor area for 30-60 lb. pigs. For facilities using straw bedding and outside lots, provide 34 sq. ft of sleeping space up to an average weight of 100 lb. and at least double this amount of space in the outside area. 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. The Purdue University Cooperative Extension Service is an affirmative action/equal opportunity institution. |
Repository | Purdue University Libraries |
Digitization Information | Original scanned at 400 ppi on a BookEye 3 scanner using Opus software. Display images generated in Contentdm as JP2000s; file format for archival copy is uncompressed TIF format. |
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