Agriculture Reference
In-Depth Information
Pigs that have to be fed in close confines are subject to having their tails bitten. This leads to
infection or worst-case scenarios of cannibalism and death. The pig with the full tail is viewed
as a liability in this case, and many farmers will pass them up without hesitation.
A whole other segment of farmer values the aesthetic over practical. Smaller farms have few-
er problems with overcrowding in feeding areas, and the preference is to have the tail intact.
Checking into the whims of your local market will help guide you in making the best decision
for your business.
Ear notching
Notches cut into the pig's ears are used as a means of identifying the litter and the number of
said litter. When done during the first few hours after birth, the procedure seems to go virtu-
ally unnoticed by the pigs. A sharp, sterile cutting instrument should be used. Follow up using
an antiseptic spray to prevent infection.
Check with your state on requirements for ear notching. Some states require this procedure
for disease control and monitoring. Most pig breed registries also require ear notch identifica-
tion before issuing pedigree certifications.
Navel care
The navel should be treated with an iodine solution after the birth of each piglet. Bear in mind
that the navel will be in contact with the flooring and other pigs on a frequent basis. It
presents an open door to infection.
Check often for inflammation or fever around the navel. The area should heal in approxim-
ately one week. Contact a veterinarian if problems arise. Infections can overtake young pigs
quickly and cause death.
Wolf teeth
It will be important to don your dentistry cap and clip the eight wolf, or needle, teeth on each
pig. Pigs are born with their teeth in place; these teeth are as sharp as needles and cause pain
to the sow when the newborns are nursing. It may become so uncomfortable for her that she
shoves the pigs away. These teeth can cause damage to littermates in the fight to suckle.
There are two on the left front and two on the right front, both top and bottom. Use a sharp
pair of clippers to trim these down to the gum line. Have an extra person hold the pig and help
