The wean-to-finish model became popular in the past ten years because of dramatically increased facility construction and operation costs, which make improved efficiencies a necessity. Weanto- finish barns allow for flow flexibility when you’re overstocked and can reduce your labor costs because you move pigs fewer times.
On the other hand, the wean-to-finish strategy opens you up to new challenges on nearly every front. Producers are dealing with more health issues and grappling with questions about building environments, feeding procedures, and treatments.
Let’s start with health challenges, the bulk of which stem from reduced labor per pig, poor environmental management, and the producer’s use of space for feed and water. But we also need to remember larger, healthy pigs will make wean-to-finish a success.
A pig at 12 pounds or larger has a competitive advantage. Over the past two years, many producers have increased weaning age, so size is becoming less of an issue. It’s pretty straightforward: a 12-pound pig is 20% larger than a 10- pound pig. A larger pig starts on feed more easily (and can handle life on concrete better than a smaller pig). Early feed intake offsets the increased energy demands the wean-to- finish environment dictates.
The environment in wean-to-finish barns should be managed well, of course. A clean, dry barn, pre-warmed to roughly 83 degrees prior to the pigs’ arrival, is essential, especially in winter months.
Zone heat is a requirement. Radiant heaters or heat lamps can be used interchangeably, and many producers put mats or plywood boards under the heat zone to insulate concrete slabs. Just make sure you plan enough space for even the smallest pig to regulate its body temperature by getting closer to or farther from the heat source.
Dinner is Served
Pigs on the sow eat as a group when the sow calls them to nurse. Pigs still have that habit when they first arrive in the barn, but the feeders won’t accommodate all the pigs eating at the same time, so some animals miss out.
You should offer feed on the mats for the first three days— five or more feedings per day are required. Then, on days four through ten, cut back to feeding on the mats three or more times daily.
If the barn has tube feeders, cover 30% to 50% of the pan with the first-stage diet at all times, especially when your barn is overstocked. If the barn has dry feeders, initially aim for 50% pan coverage. Keep feed fresh and fill feeders only to a level that will be eaten in one day. Feeders should not run empty. Drinker space should be increased, especially when a barn is overstocked. The rule of thumb is one nipple per 25 head, or one cup per 15 to 20 head with a flow rate of one pint per minute.
Spotting disadvantaged pigs and administering timely treatment is even more critical in a wean-to-finish barn than in a standard nursery. Still, because of pen sizes and overstocking, many producers have a poor track record.
Leaving adequate space for a sick pen at the start is necessary. Treat individual pigs at least once a day with an appropriate anti-microbial. Many producers install an automatic liquid feeder adjusted to the proper volume and frequency to deliver milk replacer or another liquid supplement, which can be a big help for the bottom end of a group if used appropriately.
Wean-to-finish pig flow has become popular thanks to flow flexibility and potential cost reduction. However, starting pigs in these barns demands you monitor pig health as well as how and when you feed. If you wean-to-finish in one building, you need to pay close attention to the pig’s environment, too. |
