RECOGNISING A PROLONGED BIRTH-PROCESS

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Recognising a prolonged birth-process

Figure 1 Image

When piglets are born with yellow-greenish mucus (meconium) (see piglet on the right) and faecal particles on their skin (see piglet on the left), this is a sign of a prolonged farrowing process.

Prolonged farrowing and consequences for the piglets

  • Lack of oxygen (hypoxia), especially with posterior presentation

  • Acidification of blood (metabolic acidosis) resulting in impaired mobility and general discomfort

  • Inability toingest adequate colostrum

  • Body temperature depressed by up to 2 degrees Cthan in normal-born piglets

  • Higher incidence of disease and increased mortality

 

Prevention of prolonged farrowings

Immediately after birth, live-born pigs will rapidly search out the udder, are attentive and will avoid being crushed by the sow. What are the key success-factors for a smooth and rapid birth process?

  1. Observe the risk factors:
    • Is there proper and detailed documentation of the birth process in the previous farrowing?
  2. The body weight of the sow:
    • When the sow is too fat (>20 mm P2), she will need more time to farrow and will inevitably show a higher percentage of dead born pigs.
    • When the sow is too thin (<16 mm P2), she will have inadequate energy reserves for the farrowing process and light weight piglets, the result of inadequate nutrition during gestation, will be born
  3. Age of sows:
    • Gilts, which are inseminated before 8 months of age, are likely to be physically underdeveloped (too narrow birth canal).
    • Multiparous sows from 4th litter onwards will require more attention.
  4. Sufficient water and feed available:
    • It is important that sows have plenty water available pre-farrowing, if necessary by manual dosage twice daily. 
    • It is important that sows are provided with a feed before farrowing which produces  good (soft) faecal consistency. Constipation can be very painful and may cause a delay in the farrowing process.
  5. Create a comfortable climatic environment:
    • High room-temperatures (>24°C) are detrimental to sows due to farrow. Respiratory rate of sows should be around 30 per minute and room temperature should not exceed 21°C.
  6. Make sure the farrowing room is calm and peaceful:
    • Try to avoid too much activity in the farrowing room  and ensure that sows are approached in a slow and stress-free manner.