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K-State researchers find key to improving weaned pig survivability

Courtesy of Kansas State Research and Extension Pigs
IMPROVING SURVIVABILITY: Kansas State University swine researchers, partnering with Iowa State University and Purdue University, with funding from a grant from the National Pork Board and the Foundation for Food and Agriculture Research, say improving weaned pig mortality rates starts with strategic management of feeding methods.
By managing creep-feeding methods, producers can reduce their weaned pig mortality rates.

Kansas State University swine researchers and graduate students are reporting findings that could help the survival rates of newly weaned pigs.

“Pig livability is an important metric for the swine industry, both from a welfare and an economic standpoint,” says Mike Tokach, university distinguished professor in K-State’s Department of Animal Sciences and Industry.

Management

Doctoral student Madie Wensley said she recently conducted nine experiments with more than 17,000 pigs and found that body weight loss and fallout rates — two factors in preventing pig mortality — can be improved through strategic feeding and management programs.

“Specifically,” she says, “providing creep feed before weaning or mat feeding after weaning reduced pig mortality and removals. Providing sensory attractants — such as large enrichment cubes in the feeder after weaning — also helped reduce the percentage of pigs that lost weight after weaning.”

Creep feeding is a method of supplementing a young animal’s diet by offering feed while they are still nursing. Mat feeding involves spreading a small amount of feed on floor mats near the feeders, which has been shown to stimulate pigs to eat more.

Reducing mortality

Tokach said K-State is in partnership with Iowa State University and Purdue University on a five-year grant funded by the National Pork Board and the Foundation for Food and Agriculture Research to reduce mortality in the swine industry. As many as one-third of the pigs that are born do not make it to market; the largest percentage of those die at birth or before weaning.

“Two of the greatest times when mortality occurs are within 48 hours after birth, and the first two weeks after weaning,” he says.

Wensley says her research tested numerous feeding and management strategies to help better prepare young pigs for weaning, “which is arguably the most stressful event a pig faces in its lifetime.”

“The overarching goal of these experiments was to increase feed accessibility and recognition by encouraging pigs to explore their environment, encourage them to begin consuming feed earlier, and increase survivability after weaning,” she adds.

Wensley and Tokach will present these findings during K-State’s annual Swine Day, to be held Thursday (Nov. 18) in Manhattan, Kan.

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