Guidelines 

• Temporary arrangements ceasing in 2013
• Antibiotics and pick-up for slaughter
• Hernia - suitable for transport or not?
• Prevention of leg and hoof injuries
• Tail bites - suitable for transport or not?
• Lameness - fit for transport?
• Can the sow manage one more litter?
• Respiratory disease
• Gastro-intestinal disease
• Prevention of gastric ulcers in gilts and sows
• Reduce the risk of destruction
• How to drive pigs easily
• Optimum reproduction - correct oestrus check
• 10-point plan for reduction of sow mortality
• Ear disorders - fit for transport?

The guidelines below describe diagnostics, handling of antibiotic treatment and how to prevent diarrhoea in finishers, and much more.

”Use antibiotiocs as little as possible, but as often as necessary”

It is crucial that antibiotics for the treatment of animals are used appropriately and responsibly, thereby ensuring effective treatment with the least amount of antibiotics possible. The purpose of antibiotic treatment of pigs is to safeguard the pigs’ health and well-being.

The purpose of this manual is to gather all the relevant knowledge and experience related to reducing the requirement for antibiotics and to present this information in an easily accessible and practical manner. The manual is written by a group of pig experts consisting of pig veterinarians, local pig production advisors and employees from SEGES Pig Research Centre.

The group decided to focus primarily on diarrhoea in weaners and finishers, since this is where we find the greatest use of antibiotics in pigs. The principle was: “Use antibiotics as little as possible, but as often as necessary”. A series of instructions (fact sheets) were drawn up to be used as a tool in the prevention of diarrhoea outbreaks. In case of disease outbreaks, the herd vet decides whether antibiotic treatment is necessary and, if so, which drug and dose to administer.

The group hopes that the material will be a helpful tool for farmers, staff and advisors in their efforts to reduce antibiotic use on their farms.

Guidelines on Good Antibiotic Practice will undergo routine updates as farmers, vets and advisors gain more experience in reducing the consumption of antibiotics. The Guidelines are available in Danish and English.

Download the entire set of guidelines by clicking the links below. 

Prevention of diarrhea in weaners and finishers

Clean pig facility

Dry and warm pig facility

Cleaning of water pipes

Supply of water and feeds

Feed and diarrhea

Preventive steps against diarrhea

Changing diets without diarrhea outbreaks

On-farm feed hygiene

Daily routines

Thermal environment for the smallest pigs

Transfer and sorting of weaners

Hospital pens

Diagnostic and management of antibiotic treatment

How to diagnose diarrhea

Instructions in injection technique

Correct dosing of antibiotics

Stock solution of antibiotics

Administering antibiotics in drinking water

Administering antibiotics in liquid feed

Administering antibiotics in dry feed

ADD - Average Daily Dose

Yellow Card for high antibiotic use

Antibiotics and pick-up for slaughter

Performance in the farrowing unit forms the basis of productivity in the sow unit. 

Good management routines in the farrowing unit are essential to be able to produce large and healthy weaners that form the basis of the future production. It is therefore important that all staff members are familiar with the farm routines - from preparing the farrowing pen for a new sow to successfully weaning the piglets.

All routines in the farrowing unit - from pre-farrowing to weaning - are described in the guidelines on managament of the farrowing facility.

Index of fact sheets

• H1 - Preparing the farrowing facility and farrowing pen
• H2 - Functional requirements to the farrowing pen
• H3 - The environment of the sow
• H4 - Preparation for farrowing
• H5 - Supervision of farrowing
• H6 - Obstetric aid
• H7 – Colostrum for all piglets and nurse sow for underweight piglets
• H8 – Crossfostering and nurse sows
• H11 - Exchange of litters
• H12 - Foster sow for piglets with reduced growth
• H13 - The environment of the piglets
• H14 - Supervision of the farrowing facility - of sows, piglets, facility and pen
• H15 - Disease and treatment of sows
• H16 - Disease and treatment of piglets
• H17 – Iron, castration and tail docking
• H17a – Teeth clipping and grinding
• H18 - Milk yield
• H19 - Feeding of lactating sows - liquid feed/dry feed
• H21 - Individual adjustment of a sow’s feed dose
• H22 - Texture of feed for and gastric health - sows
• H23 - Feeding of piglets
• H24 - Weaning
• H25 - Prevention and treatment of sows with shoulder lesions
• H26 - Communication between the farrowing facility and other sections
• H27 - Weekend / holiday replacement in the farrowing facility
• H29 - Essential statutory requirements to the farrowing facility
• H30 – Transfer of loose sows
• H31 – Focus points: Monitoring farrowing of loose sows
• H32 – Focus points: Day 1-5 after farrowing - loose sows
• H33 - Handling of virus in the farrowing facility
• H34 - Handling of ”smallest pig” and ”IUGR pigs”

This set of guidelines provides best practice instructions on management of weaners and finishers.
Obtaining good production results in both the weaner and finisher units requires skills, know-how, planning and consistent work routines. If this goes hand in hand with pigs of premium quality, correctly designed pens and optimum environment, pig producers are assured of increased earnings, improved production results and a greater job satisfaction.  

In the management tool ”Growth Management - Pigs”, all knowledge and practical experiences are compiled in an accessible format. Combined with dedicated advice, these fact sheets will make it easier for farmers and staff alike to utilize the potential for improvements in a herd. 

Index of fact sheets

• H1 - Daily supervision of weaners
• H2 - Daily supervision of finishers
• H3 - Behaviour
• H4 - Fast intervention against tail biting
• H5 - Water for weaners
• H6 - Water for finishers, drinking bowl
• H7 - Water for finishers, nipple drinker
• H8 - Setting of feeders for weaners
• H9 - Setting of feeders for finishers
• H10 - Weaners - Liquid feeding ad lib
• H11 - Finishers - Daily adjustment of feed
• H12 - Finishers - Adjustment of feed chart
• H13 - Weighing pigs
• H14 - Danish Crown Logistik
• H15 - Danish Crown contract: All in / All out
• H16 - Danish Crown contract: Flex pick-up
• H17 - Danish Crown contract - Section-wise pick-up
• H18 - Driving and pick-up of pigs
• H19 - Drying the facility after wash
• H20 - Sprinkling
• H21 - Temperature strategy
• H22 - The mechanical function of the ventilation system
• H23 - Temperature and false air
• H24 - Lying behaviour
• H25 - Intake of cold air and draught
• H26 - Quality of the air
• H27 - Adjustment of cover in weaner facilities during summer
• H28 - Adjustment of cover in weaner facilities during winter
• H29 - Heat

The online courses from SEGES Innovation are relevant for employees in Danish pig production – new as well as experienced. 

The online courses are focused on different topics all relevant for the daily work in a pig production. New and foreign employees can find a course specifically aimed at giving the best introduction to their new workplace, while other courses provide guidance and knowledge on topics as the sow and the pig’s cycle, infection protection and daily supervision of the piglet’s house, among others.

The courses are free to use and has an average length between 15-20 minutes. They come in four languages, Danish, English, Ukrainian and Romanian and are especially relevant for foreign employees who have not previously worked at a pig farm, though Danish or more experienced employees can find new knowledge and relevant guidelines as well.  

The courses are made by SEGES Innovation and supported by Danish Pig Levy Fund.