Suckling pigs, from birth to weaning, represent the most fundamental and crucial stage in the pig industry. However, due to their unique physiological characteristics, they are highly susceptible to environmental stress, nutritional challenges, and immune system development issues. These factors can lead to illness and a mortality rate of 10% to 20%. Therefore, proper care during this period is essential for successful pig farming. Based on years of experience, raising suckling pigs involves mastering the "three key stages": the first birth, early feeding, and weaning.
First, ensuring a healthy birth is vital. Immediately after delivery, the breeder should clear the piglet’s nasal mucus to help it breathe properly. The body should be wiped with a clean cloth. The umbilical cord should then be cut, with the blood squeezed into the piglet's abdomen before cutting at 4 cm from the belly. If bleeding occurs, it should be tied and disinfected with iodine. Teeth should be clipped to prevent biting, and the tail should be docked within three days of birth, leaving about 3–4 cm. All procedures must be done under strict hygiene to reduce risks like tetanus, streptococcus infections, and umbilical hernias.
Next, ensuring that piglets receive enough colostrum is critical. Colostrum, the yellowish milk produced by the sow within the first three days, is rich in antibodies that boost immunity. After all piglets are born, the sow’s teats should be cleaned, and each piglet should be encouraged to nurse. Piglets often choose specific teats, so manually guiding them helps ensure even distribution and reduces mortality. Weak piglets should be placed near the front teats, while stronger ones take the back.
Iron and selenium supplementation is also important. Suckling pigs require 5–10 mg of iron daily, but only 1 mg comes from breast milk. To prevent anemia, 150–200 mg of iron should be injected within the first three days. For selenium-deficient piglets, 1 ml of 0.1% sodium selenite is given within three days and again at 15 days.
Maintaining a warm environment is essential. Suckling pigs have poor thermoregulation, so the farrowing room should be kept between 18–22°C with 65–75% humidity. Newborns should rest in incubators, using infrared lamps or heating pads. The ideal temperature gradually decreases: 35°C in the first week, 31°C in the second, 27°C in the third, 25°C in the fourth, and 21°C in the fifth. Proper insulation reduces stress, diarrhea, and improves survival and growth.
Other practices include maintaining cleanliness, using sow limiters to prevent crushing, castrating boars around 20 days old, and vaccinating against swine fever and paratyphoid. Weighing piglets and sorting weak ones into better-lactating sows can improve outcomes.
Feeding strategies should begin around day 7, using palatable, easily digestible feed. Early feeding stimulates digestion, strengthens adaptability, and prevents diarrhea. Feeding methods like soaking feed in water or adding sugar can encourage eating. If piglets refuse food, reducing the sow’s milk supply may help.
Weaning should occur when piglets are accustomed to solid feed. A common age is 25–30 days. Before weaning, reduce the sow’s feed and water intake. Weaning should be done in the morning, keeping piglets in the same environment for a week. High-quality feed and clean water post-weaning are crucial to minimize disease.
In conclusion, the suckling period is short but critical. Proper care during this time ensures higher survival rates and healthier pigs. By focusing on the "three key stages," farmers can significantly improve piglet health and productivity.
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