Dr. Gordon Spronk

Gordon Spronk, DVM, of the Pipestone Veterinary Clinic and consultant to the Pipestone System, offers the following six factors he thinks are crucial for successful nursery management.

1. Be ready to receive pigs. "The pens must be ready before the pigs get there," says Spronk. He says producers should clean out feeders and waterers and make sure mats are in place. He also suggests pre-warming rooms at least a couple of hours before delivery to achieve arrival temperatures in the low 80s. "Once the pigs get in, you can adjust depending on their size and the outside temperature," says Spronk.
2. Provide plenty of water. "Dehydration is a big factor in many nurseries," warns Spronk. Strive to replace the six to eight ounces of body fluid normally lost during shipping. Plus, Spronk recommends producers aim to get pigs drinking daily the nine to ten ounces of fluid that would have come from the sow.
3. Start pigs with proper nutrition. Along with water, pigs must have proper nutrition as soon as possible after weaning. He recommends placing small amounts of Segregated Early Weaning (SEW) pellets on mats and "doing anything you can to stimulate consumption."
4. Hire the right nursery manager. The person running the nursery is critical for its success. In Spronk's opinion the "right" person is:
• Empathetic toward pigs;
• meticulous in work habits;
• Proud of a job well done;
• Able to spot distressed pigs before they develop full-blown illnesses.
5. Switch Pigs from starter rations to lower priced rations as soon as possible. Many producers hesitate to change diets when they see pigs performing well. "Producers — especially midwest farmers — love to see pigs doing really well. But you must be concerned about the cost of diets as well," observes Spronk. He suggests establishing tight feed budgets for SEW, transition and later phase diets, depending on entry-weights. Then stick 'with them, he says.
6. Understand proper ventilation. Strong nursery mangers not only have to understand how to take care of pigs, but also how to take care of the air they breath. "Air can't just tumble in," says Spronk. It has to be mixed properly which means providing the right combination of air volume and pressure.