In recent years, the price of live pigs has surged, and breeding efficiency has improved significantly. Combined with government subsidies for the aquaculture industry, farmers' enthusiasm for pig farming has never been higher. Many farmers have started or expanded their pig farms, aiming to increase production and achieve faster growth. However, during my survey, I discovered that some farmers face challenges when purchasing and selecting sows, which require careful attention.
First, it's crucial to avoid buying from areas with a history of disease outbreaks. Before purchasing a sow, farmers should thoroughly research the disease situation in the area where the sow was raised and ensure it comes from a disease-free region. After purchase, the pigs should be quarantined for about 45 days. Only after a veterinarian confirms they are healthy can they be introduced into the existing herd.
Second, maintaining a reasonable herd structure is essential. Based on farm design, a well-balanced pig population is necessary. Typically, the sow population makes up 10% to 20% of the total stock, while gilts account for 25% to 30% of the breeding sows, with a retention ratio of 2:1. For example, if a farm plans to slaughter 1,000 pigs in a year, it should have around 56 to 60 sows and reserve 17 to 20 gilts. Breeding decisions should be based on the farm’s actual conditions, with a planned culling strategy and timely purchases to optimize the herd.
Third, it's important to use reliable purchase channels. Buying breeding pigs should only be done from certified and registered farms. These farms usually have proper licenses, complete facilities, and detailed records. They should possess documents such as animal husbandry permits, animal health certificates, business licenses, and breeding records. When purchasing, ask for the breeder's certification, health inspection reports, and pedigree information. Avoid buying cheap sows from unverified traders or large commercial farms, as this can lead to diseases and financial losses.
Fourth, pay attention to the physical characteristics of high-quality sows. A good sow should have a large body size, flat back, small belly, full hindquarters, and strong legs. They should also have a high lean meat percentage, slightly longer body length, but fewer litters and more challenging births. In terms of reproductive traits, they should have at least seven pairs of functional teats with even spacing. Sows with uneven or licking teats should not be kept. Their vulva should be mature and normal, and they should reach puberty by eight months. If a sow hasn't shown estrus by then, it should be culled.
Additionally, sows with mixed coats, sunken backs, large bellies, narrow hips, elongated bodies, difficulty standing, or aggressive temperaments should not be considered for breeding.
Finally, checking the health status of the sow is critical. When purchasing, carefully observe its appetite, movement, posture, urination, breathing, and overall condition. Healthy sows should have a good appetite, move freely, and have smooth skin. If a sow appears sluggish, has matted fur, oily skin, swollen eyelids, or an unusual odor, it should not be bought. Avoid purchasing pigs in poor lighting conditions or without sufficient observation time.
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