In Practice 28:94-96 (2006)
© 2006 British Veterinary Association
FARM ANIMAL PRACTICE
Advantages and disadvantages of batch farrowing
Peter Bown
BATCH farrowing has been hailed as the saviour of pig health, but is not a
new concept, having been widely practised in the UK until the 1950s. At that
time, moves to early weaning systems drove producers back to weekly farrowing
(arguably, a form of batch farrowing). The emergence of new diseases in the
1990s, such as porcine reproductive and respiratory syndrome (PRRS) and
postweaning multisystemic wasting syndrome/porcine dermatitis and nephropathy
syndrome (PMWS/PDNS), forced pig farmers to reassess their production systems
once more. It was found that strict all-in/all-out policies coupled with
efficient cleansing and disinfection between batches of rearing, growing and
finishing pigs not only reduced losses associated with disease, but also
improved the physical performance of pigs by around 100 to 150 g per day.
Therefore, to facilitate the production of large enough batches of weaners to
achieve all-in/all-out strategies, farmers reverted back to batch farrowing.
Many weaner producers converted to batch farrowing at the same time in order
to produce sufficient numbers of pigs of similar age and immune status for
third party rearers/finishers to fill buildings in one hit. This article
discusses some of the advantages and disadvantages that need to be considered
by any unit contemplating converting to batch farrowing.
Peter Bown graduated from Glasgow in 1968 and was awarded the FRCVS
by examination in 1974. He is a senior partner in a 22-vet mixed practice, and
head of the pig team, which offers first-opinion and consultancy services to
the UK pig industry.
Copyright © 2006 British Veterinary Association
