In summer, with rising temperatures and high humidity, pigs are prone to disease. Therefore, it is necessary to control the environmental temperature and humidity in pig houses, strengthen the work of preventing heatstroke, ensure the safety of live pigs and improve the efficiency of raising pigs. Sun Shiyin, chief scientist of the Shaanxi pig industry system, reminded farmers that the following points should be paid attention to when raising pigs in summer:
Keep the inside and outside of the pig house clean
Summer is the peak season for the growth of mosquitoes and flies, which not only causes the poor production environment of the farm, but also brings difficulties to disease prevention on the farm. It is necessary to regularly disinfect the interior and exterior of pig houses, including the barn, venues and utensils, equipment, as well as drainage channels, air and sow's entire body surface, and also pay attention to disinfection of some dead-end corners.
At the same time, we must pay attention to the disinfection of empty columns, complete empty columns, and adhere to the principle of "all in all". Use a wide range of disinfectant types that are compatible with the environment, such as chlorine preparations. In addition, there are plenty of sunshine in the summer, and some disinfectants tend to decompose rapidly and fail, such as povidone iodine, complex iodine, etc. Therefore, these agents should not be used outdoors.
Science feeding guarantees nutrition
In summer, the temperature should be high. Feeding green feeds rich in vitamins and minerals and skins such as watermelon rind should be used as the main source of cooling; seasonings such as salty, umami or aroma should be properly added to the mixture to improve feed palatability. Increase pig feed intake and prohibit feeding moldy feed.
In summer, it can be fed four times a day. In order to reduce the pigs' activity during the hottest hours, they can be fed at 4 a.m., 10 a.m., 4 p.m., and 9 p.m. respectively. At the same time, keep enough cool water in the trough. Pigs are advised to drink 0.5% light salt water once a day to regulate body temperature.
Improve the environment around the farm
The cement floor absorbs heat and it is easy to cause heatstroke in pigs and skin diseases. Increasing the greening area on the pig farm can reduce the ambient temperature of the pig house by 3-4°C and reduce the heat radiation by 80%. However, the tall trees are not suitable because they not only affect the ventilation, but also attract wild birds, which are unfavorable to the disease prevention.
Do cool down
In the summer, do not use the method of pouring cold water to the pig to cool the pig. If the weather is hot, ground watering, roof spraying, house spraying, etc. can all serve to cool the environment. It is also possible to dig pits in the corner of the pigsty and put enough cold water in the pit for the pigs to bathe. At the same time do a good job in heat insulation of pigs, reduce the breeding density and other methods can play a good cooling effect.
Prepare for epidemic prevention and control
In addition to immunization according to the immunization procedure, there are frequent episodes in the high-temperature season, such as "sow mellitis-mastitis-arrhythmia syndrome", yellow and white piglets, coccidiosis, toxoplasmosis, eperythrozoonosis, chlamydia For other diseases, we must also do a good job in prevention and control.
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[product name]: eggshell powder [appearance]: loose powder, no caking, no visible impurities. [color]: it has the inherent color of the product and is uniform [solubility]: ≥ 100% [application scope]: medical and health products, health and nutrition products, infant food, solid beverage, dairy products, convenience food, expanded food, condiment, middle-aged and old people's food, baked food, leisure food, cold food and cold drink, etc. [storage]: keep in a cool, dry place, away from light and high temperature. [product packaging]: double plastic bags for internal use, aluminum foil bags for external use, 1kg / bag, 10kg / box, 25kg / barrel, can be packed according to customer requirements. [shelf life]: two years.
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