One of the six departments in Bernard Rouxel’s pig house. Fresh air enters through the steel construc- tions in the pens’ corners.


The ventilation system works using pressure differences.


horseshoe-shaped system. Fresh air is entering the building at a central location. Once inside, the fresh air is being divert- ed through two channels underneath the pig house, these form the two legs of the ‘horseshoe’. In between, there is a different channel – diverting pungent air towards the exit. Using this design, heat exchange is possible, where outgoing air warms incoming air before it reaches the pigs. The ventilation system works using lower relative air pressure. Just like the incoming air has a fixed place to enter the build- ing, the outgoing air leaves the building at a central location. Using centrally controlled valves, the volume of air flowing through a compartment is being regulated.


Engines which run the sliders, at the pig house’s outside.


Higher building costs It does not come as a surprise that building costs of this pig house are higher than in a regular pig house with convention- al manure pits below the slats. The elaborate system of chan- nels underneath plus the in total 13 manure slides will push the price up. Mr Rouxel estimates this to be € 600 per pig place. That amount does, however come with manure stor- age, pavement and a new feed preparation area for the entire farm as well as a large area for pigs that will be transported. That area even comes with feeding equipment. That will allow employees to prepare pigs for transport on e.g. the Monday, with the animals effectively being picked up on the Friday.


▶PIG PROGRESS | Volume 35, No. 6, 2019


www.pigprogress.net/ worldofpigs


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