Feeding Management for Fattening Pigs

Fattening pigs refer to weaned piglets transferred to fattening pens around 70 days of age (post-nursery phase) and raised until market weight. At this stage, pigs remain in a rapid growth phase with ongoing physiological development. The objectives of fattening management are to:

- Ensure normal growth

- Promote muscle development

- Minimize fat deposition

- Reduce disease incidence

- Lower feed conversion ratio (FCR)

- Decrease production losses

01 Feeding of Fattening Pigs

1. Balanced Nutritional Feed

Pigs require diverse nutrients for growth. Single-ingredient feeds lack comprehensive nutrition and cannot meet developmental needs. Blending multiple feedstuffs enables protein complementarity and enhances nutrient utilization. When supplementing protein sources, maintain amino acid balance—isolated increases in lysine alone do not optimize muscle growth.

2. Feeding Methods

Two primary methods exist:

- Ad libitum feeding: Maximizes daily weight gain but hinders herd observation and masks moldy feed. Requires regular trough emptying.

- Restricted feeding: Increases feed intake per meal but demands more feeding space and yields slower weight gain than ad libitum.

3. Scheduled Feeding

Under restricted feeding, fixed feeding times regulate intake patterns, stimulate digestive enzyme secretion, and improve appetite/FCR.

4. Feed Transition

Implement 3–7-day transition periods when changing diets to allow adaptation. This maintains appetite and optimizes feed utilization.

02 Management of Fattening Pigs

1. Rational Grouping

Group pigs by breed, age, sex, and weight to ensure uniform growth. Apply principles:

- "Retain weaker pigs while removing stronger ones"

- "Merge groups at night, not during daytime"

Regularly reassess and adjust groups post-allocation.

2. Pen Environment Adaptation

After transfer, train pigs to establish designated areas for eating, sleeping, defecating, and drinking ("eat-sleep-defecate" tri-point positioning). This maintains pen hygiene and supports health.

3. Environmental Disinfection

Before pig transfer:

- Thoroughly clean and disinfect pens; dry completely

After transfer:

- Follow scheduled disinfection protocols using approved disinfectants

- Rotate disinfectant types periodically

- Perform disinfection *with pigs present*

4. Temperature Control

1) Maintain barn temperature at 15–23°C (optimal: 18–22°C).

2) Position thermometer probes parallel to pig back height for accurate readings.

3) Temperature fluctuations (>5°C/day) are more harmful than consistent low temperatures, especially in winter.

4) Assess comfort via pigs' lying posture.

5) Prevent heat stress in summer (cooling systems).

6) Avoid hypothermia in winter (supplemental heating).

5. Humidity Management

Humidity affects dust levels and perceived temperature. Risks include:

- *Low humidity*: Dries respiratory tracts, increasing pathogen susceptibility (critical in autumn/winter).

- *High humidity*: Contributes to diarrheal diseases.

6. Ventilation

1) Ensure regular air exchange for fresh air.

2) Eliminate drafts ("Better a controlled gale than an uncontrolled draft"). Seal all unintended openings (e.g., cracked windows, hidden gaps).

7. Clean Water Supply

- Position drinkers 5 cm above shoulder height to force upward head posture.

- Check drinker functionality daily.

- Monitor water quality (prevent contamination) and temperature (avoid extremes).

- Regulate water pressure (avoid excessive force/dribbling).

8. Health Monitoring

Isolate pigs showing:

- Drooped head/tail

- Pale skin

- Lethargy

- Isolation behavior

- Limb weakness/tremors

- Diarrhea/constipation

Immediately measure temperature and initiate treatment.

9. Stocking Density

- Solid floors: 0.8–1.2 m²/pig

- Slatted floors: 0.3–0.8 m²/pig

- Max 25 pigs/pen

- Density may increase slightly in winter for warmth.

10. Stress Reduction

- Handle equipment quietly during operations.

- Maintain fixed routines to prevent panic-induced exertion or mortality.