Video Clips
The swine unit is managed as a typical commercial operation, using all-in, all-out (AIAO) pig flow. Weaned pigs (averaging 15 to 22 lbs.) are moved from the farrowing barn to the nursery for a 28-day stay; at the same time, the sows are moved to the breeding pens. Pigs leave the nursery weighing 45 to 55 lbs., and are moved to the grower for another 28 days; here they are grown to 80 to 100 lbs. After the grower phase the pigs are moved to the finishing barn where they are grown to market weights varying from 220 to 245 lbs.;
How to play these video clipsFeeding and Cleaning Systems in
the Nursery BarnDescription:
To raise a piglet from birth to market weight of approximately 230 lb. requires a diet of
approximately 800 lb.. of feed. Most feed is made of a combination of soy bean meal with
additives of mineral, protein and vitamin supplements. Corn and wheat brans from feed
mills may be incorporated, as may blood, meat and bone meal from slaughter houses and
packing plants
Reference: Tape #21A
How to - How Not to: Alberta Agriculture (1986)
Pork Central: Pork Industry Information Center
Environmental Systems in the
Nursery BarnDescription:
In the nursery barn at the Owen farm in Guernsey, Jean Own decreases the size of the creep
box in order to make it smaller and hotter for the newly farrowed newborn piglets who
prefer a temperature between 30 to 35 degrees Celsius at birth and about 26 degrees
Celsius at weaning
Reference: Tape #22 B
“Optimizing Productivity - An on Farm Production.”
Technology Transfer Program
Pork Central: Pork Industry Information Center
Human Resources in the Nursery
BarnDescription:
This video clip details the first three procedures which humans conduct on piglets: tail
dogging, tooth filing and castration. The purpose of clipping their teeth is to prevent
fighting among the piglets as they attempt to establish their pecking order. During this
stage of pecking order establishment at the mother’s nipple, biting is also frequent
to the mother. The tail is also clipped to prevent tail biting later in life.
Reference: Tape #21A
How to - How Not to: Alberta Agriculture (1986)
Pork Central: Pork Industry Information Center
For access to the complete VHS version of these segments please contact:
Pork Central
3737 Thatcher Avenue,
Saskatoon, Saskatchewan
S7K 2H6
(306) 933-5992
