In hypersaphoric pig genetics, you should know that many pigs are born, which can be managed by two methods. The first and usual way is using a lot of nursing sows. The only problem with the mentioned strategy is that by the first living day of the piglet we have to move them more than necessary which make stress by the sow and piglet as well. With all these moving we are also destroying the health status of the piglets. We have to be aware that each farrowing pen or farrowing room has his own health status. To minimize the piglet’s moving, it is a good idea to implement in the system a good additional milk, after the piglets has taken the colostrum milk from their own mother.
In most cases with a good additional milk we can add in the top of the working tit plus 2-3 piglets. The extra number of piglets can be kept by the own mother 7 days and in some cases even until weaning. The additional milk is not only about weaning more piglets but also giving better, stronger piglets, with extra energy, to get better milk production by the sow. Good milk production is related to the next liveborn amount.
There are cases when, with the implementation of the additional milk are coming diarrhea problem by the age of 2-3 days old piglets, and we, farmers blame the milk replacer. You have to know that if the piglets have taken enough colostrum milk by their own mother, there is no diarrhea unless one of the components of our milk replacement is inappropriate. We have to be sure about the maximum colostrum uptake using intensive split milking in the first 24 hours during and after farrowing. If we are sure that piglets have been taken their first milk and we still have diarrhea, is most like some of the components in our milk replacer is missing or it does not fit to the age, and is hard for the piglets to digest.
Diarrhea may also develop in the context of inadequate hygiene during adding milk replacement. When it comes to hygiene, it is first and foremost important to clean the container into which the milk is mixed and the milk kitchen. We have to be sure that one time per day, the round trough is washed, or the milk cup system and milk kitchen is perfectly cleaned. We have to ensure that we have a written protocol about how to manage the cleaning, and we can measure in numbers the hygiene of these tools. The additional milk in the farrowing unit is helping to have a better FCR.