Just before it is no longer allowed: the last bag of zinc oxide at the Smorup Toftegaard farm. The use of ZnO was stopped here in January 2022.
At every farm Sørensen and her team visited, they took a 360 degree look around and figured out where more attention could be paid. Sørensen emphasises that producers should not forget to clean and disinfect, and to consider every nook and cranny. She adds, “In one occasion, for instance, we saw a producer who did not disinfect underneath the rubber mats for sows, leading to fungi. That was an easy fix and resulted in better performance results for the piglets.” It is exactly this type of focus that Rold also recognised. He says, “They came in with a whole team and they zoomed in on a lot of different things, from ventilation to hygiene. I think they walked around for six hours to point out what could be done differently.” Having the different disciplines in the farm together paid off, Sørensen says. “Sometimes a nutritionist and a veterinarian can give conflicting recommendations. That is why having them together at the same farm can result in a consistent message.”
A special feature to increase farrowing capacity is the addition of two containers to the farm buildings.
A quick look inside the containers used for lactation purposes. 26
▶ PIG PROGRESS | Volume 38, No. 4, 2022
Activation feed For Anders Rold, it led to much more focus on all kinds of as- pects – being consistent again with daily high-level cleaning and disinfection, for instance. Plus he found that “activation” also encouraged piglets to start eating earlier. Basically, this means supplying feed in small portions to the weaner pigs prior to weaning, and continuing that supply after weaning. This activation feed is a pre-starter composed of easily digestible protein sources for piglets and a mix of additives to support the development of the piglet’s intestine. Prior to weaning, the amount is given about four times per day, with portions increasing in size. Rold says, “The portions have to be just large enough that the piglets will eat it. It shouldn’t be too much, because then it will get stale and they will not be inclined to eat it.” The farmer and his staff continue to supply this feed after weaning – and it helps that the piglets are already familiar with the content and structure, explains Rold, who also sometimes steps into the pen to encourage piglets to go to the trough. A second management decision he took was to wean the piglets more strictly after 26 days. In the past, the average was around 26 days, but sometimes piglets were a little older or younger. Those that were younger may not always have been ready for it, which is why weaning at precisely 26 days has also paid off. “It’s not about the size of the pigs,” he says, “It is about their age. What matters is whether they are physiologically ready for weaning.” One third tip Vilomix usually gives to producers to give E. coli a hard time is to lower protein levels in weaner diets. After all, just after weaning the pigs’ guts are not optimally prepared for digestion of plant-derived proteins, and undigested proteins can be an excellent basis for E. coli. Rold actually chose not to lower the protein levels, as he expects that to lead to lower
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