ANIMAL PRODUCTION (SWINE) NC II QUALIFICATIO

Heat Detection Techniques

CORE COMPETENCIES * Haunch-pressure Test- the operator should approach the sow from behind
Handle breeders and rub her sides and thigh.
Handle farrowing sows and sucklings * Riding-the-back test- this technique is applied by riding or merely pressing
Raise weanlings the back of the animal.
Produce finishers * Semen-on-the-snout test- this test is particularly important in artificial
Maintain healthy animal environment insemination although it can be applied in natural breeding
Apply bio-security measures * Teaser Boar- allowing a boar but preferably one that has been vasectomized to
mount the sow.
335 hours.
* Sound Test- use of chomping sounds of the boar.
HANDLE BREEDERS
Breeding System
At the end of this module, you must be able to: * Outbreeding-mating of animals that are less closely related to one another.
1. Perform preparatory breeding activities * Crossbreeding-the mating of individuals from different breed. i.e (landrace x
2. Breed sows and gilts Large Whita)
3. Prepare and train boar for breeding * Outcrossing-the mating of two individuals from the same breed but are not
4. Monitor signs of pregnancy related ex. (Landracea A x Landrace B; both of common parent.
5. Maintain and monitor animal health condition * Upgrading –the mating between a native (mongrel) and purebred or a grade i.e
6. Record data Phil. Native pig x Large white
* Inbreeding-the mating of closely related animals i.e mother x son or father x
Landrace - The various strains of Landrace swine are the descendants of the son.
famous Danish landrace hogs that were developed in Denmark
Duroc - The Duroc breed of hogs has its origin in the eastern united state and in the Prepare and train boar for breeding
Corn Belt. Training of boar to mount dummy sow: ideally, the boar should be train when
Pietrain - belgium, the village from which the breed takes its name, was the he is between 8to 10 months of age. With regard to training the boar for semen
birthplace of the breed collection, the key word is patience.
Large White - There were 3,990 Large white swine registered in England of 1981,
ranking them as the top breed of their native country.
Hampshire - The Hampshire breeds oh hogs may well be one of the oldest origin
Breeding objective and selection criteria
early American breeds of hogs in existence today. A. Approximately 35-90 klg. At 8 mos. Of age
Berkshire B. Boars must have well-developed protruding extended testicles
Philippine native C. Good disposition or easily handled or manage
D. Well developed body conformation
E. Must be free from brucella and leptospirosis infection
Signs of Heat F. Sow and gilt must have equally space, mammary gland and at least seven
* Vulva maybe swollen and red pairs.
* Clear viscous vaginal discharge
* Restless
* Mounting Behavior
Semen evaluation for fertility
* Frequent attempts to urinate with little or no discharge. *Fertility check- a new boar should always check for fertility before breeding.
 1. Color- Normally, boars semen is creamy white but the color may vary
from grayish to milky white.
2. Concentration- the semen should contain no less than 200 million sperm
cell per millimeter.
3. Motility- semen having a motility of 75% or higher and a sperm cell
moving forward is desirable.
4. Volume- the total volume of semen in a single ejaculation may vary from
100ml to 300ml or 200ml on the average depending on the age of the boar
and frequency of semen extraction.
Leptospirosis and Brucellusis infection
Blood Test- The prior history and origin, a boar before it is introduced in the farm
should be tested for brucellosis and leptospirosis by a competent veterinarian.
Breeding Load- the breeding load of boar of any age should be properly regulated
to cope with his physiological capacity to produce adequate supply of highly
viable sperm cell. Excessive using may lead to partial sterility or complete or loss
of fertility.
Ages No. of services per week
7or less None
7 to 9 2 have been kept will allow her to get in the minerals she needs.
9 to 12 5 to 7
12 to 18 7 to 8
18 and over 8 to 10
Signs and indicator of pregnant sow
Calendar- A key consideration in keeping hogs is scheduling.
Physical Changes - Experienced keepers will noticed a handful of physical changes
in a breed sow.
Behavioral changes - By late pregnancy, you’ve hopefully determined pregnancy
through observation of physical indicators or via veterinary services.
Pregnancy Diagnosis
* Most techniques used for the identification of pregnant swine are based on
physiological or behavioral changes that normally occur following conception.
* Detection of estrus (heat)observation of physiological and behavioral signs of
estrus after breeding is the most common method used for pregnancy diagnosis. If
a sow or gilt becomes pregnant after breeding, the production of the hormone
called “PROGESTERONE” is maintain until farrowing.
* Reddening and swelling of the vulva, increased activity and vocalization. And in
a change in the consistency of the vaginal mucus are all signs of and approaching
estrus can be observed one or two days prior to its occurrence.
* Female are classified as being in estrus or heat when they exhibit immobilization
, or the standing reflex, in response to pressure placed on their backs.
* In many animals the ears also become erect when they pressure is applied to the
back.
* Daily boar exposure beginning 17 days after breeding is the most common
regimen used for determining pregnancy with this method.
*during early pregnancy, the uterus begins to accumulate fluid.
* In the non-pregnant animal, with no fluid retention in the uterus.
* finally, it is not possible to distinguished pregnant from PSEUDOPREGNANT
females with techniques based on concentration.
Care of the Pregnant Sow
* If the sow show no sign of being in heat for 3 weeks after mating she is pregnant.
* The pregnancy will last about 3 months 3 weeks and 3 days. (114 + or -)
* During the pregnancy the sow will need plenty of feed high in nutrients and will
especially need more feed towards the end of the pregnancy.
* Giving the sow access to clean soil or grass with roots from land where no pigs
* Give the sow plenty of clean bedding when birth is close.
SANITATION:
*Sanitation is the most basic and the most important of all the disease control
measure.
* Prompt and proper removal of waste, and cleaning disinfection of both
equipment and the environment is central to disease control.
VACCINATION:
* Vaccination are available for a number of disease that affect swine.
* Vaccination constitute the major parts of the control of the disease.
RECORDS:
* Records of vaccination of parasite treatment should be available to help detect
health problems.
* the more detail provided, the more likely that problems will be detected early.
OBSERVATION:
*animals should be observed daily for any sign of illness, injury or unusual
behavior.
ENVIRONMENT:
* Insulation and proper ventilation of building will prevent disease.
DISEASE TREATMENT:
* Hospital/isolation. Pigs that become ill should be isolated.
* Isolation slows the spread of disease to well pigs and allows increased care for
the sick pigs.
TREATMENT:
* Sick pigs should be treated promptly.
* Drugs must be administered according to label directions.
* Treated pigs should be identified to ensure that withdrawal times are observed.
CARCASS DISPOSAL:
* Prompt disposal according to local ordinances of any dead pigs is important to
animal and human health.
BOAR SELECTION, MANAGEMENT AND USE
* Select boars that are free from defects
* Grow faster than average
* Have less back fat than the average of the breed
* A good boar will reach 90kl live weight before its 140 days old.
* Buy boars at least four or five weeks before they time. This will allow you time
to keep them in quarantine and the boars to adapt to the new environment.
*Only the best among the young growing female animals on the farm must be
selected and kept breeding.
* Strong, straight legs with large, even-sized claws.
* Gilts should walk straight and well, and stand up on their claws without falling
over at the pastern joints just above the roof.
* A well formed vulva and six well shaped, prominent teats on each side of the
belly. The teats should start well forward and be spaced evenly to allow adequate
suckling for the pigs.
* A well developed ham, good length with light shoulder and head
GILT MANAGEMENT BEFORE FIRST SERVICE
* Gilt are usually selected for breeding at 5 to six months of age.
* Gilt have to be in a good condition to produce large litters 8 to 10 or more
healthy piglets and should not be to fat when they are ready for mating . Therefore,
they should be fed about 2 kg. of meal per day from the time of selection until a
boar serves them at the age of 8 months
* This will also ensure that not too much fat is lost during the suckling period and
that they are in a good condition after weaning their first litter.

TRAINING AND USE OF YOUNG BOARS CULLING OF SOWS

* Young boars must be carefully supervised to identify possible problems and to • Culled sow must be removed from the farm and sold as soon as possible
make sure that the will not injure themselves when serving a sow for the first time. • As soon as the sow’s udder has returned to normal after weaning it is wise
* A boar must be at least 8 months old. to send her to the abattoir.
* The boar and the sow should preferably be about the same sex. • A replacement gilt can then be brought into the herb immediately
* The boar should work (serve the sow) in his own • A sow is usually removed from the herd when her litters start to become
* The floor of the pen must not be slippery and all obstructions removed. smaller, (two small litters in succession) on when she does not readily
* A small sow and not a gilt should be used to train the boar. come on heat after weaning.
REPLACEMNET OF BOARS
* Boars must be replace when they become too large to serve most of the sow on Reasons why sows have to be removed from the herb and
the farm.
* Boars usually have a maximum working life of between 18 to 24 months. This
slaughtered:
Reasons for culling % of sows to be culled
means they should replaced when they are 30 to 36 months old.
Not pregnant 17
* It is very important to keep record of the boar use so that infertile ones can be
Failure to conceive at service 12
detected and replaced as son as possible
Do not come on heat 5
* A low sex drive can also be a problem, some boars are slow workers and are
Abortions 6
sometimes reluctant and only now and then willing to work. Attention must be
Lameness 12
given to these boars so that they can be replaced if necessary.
Poor performance (small litters) 14
Old age 25
GILT AND SOW SELECTION AND MANAGEMENT Disease 3
Lack of milk 5

SOW RECORDED
• *Record the date, time of day, and boar for first, second and third services.
You can also record the result of 21-day heat checks and pregnancy
checks at 35 to 42 days after breeding.
DAYS FROM WEANING TO BREEDING
• *when sow is breed, she should conceive and farrow 114 days later.
FARROWING RECORDS FORM
• * This form allows you to keep important information on sows and their
pigs. It includes a record of sow condition, number of pigs birth weaning
weight and vaccination.
THE DEATH LOSS RECORD
• * By keeping a record f death and their causes, you can detect most health
problem easily.
• * primary for health purposes.
HANDLE FARROWING SOWS AND SUCKLINGS
Preparation during pre-farrowing operation
* Ensure rooms are warm enough and controls are reset for newly
farrowed pigs.
* Ensure hot boxes are cleaned, dried and disinfected and dying agents are
available.
* Ensure heat lamps are working and adjusted to proper location (at the
rear of the crate over the mat) and height too achieve 95f temperature on
the surface of the mat.
* Ensure the mats are in place
* Ensure the tote is ready with farrowing supplies (oxytocin, sleeves)
* Ensure the room is quiet.
Make sure sow are ready to farrow
* Guarantee correct sow condition
* Guarantee vaccination are done according to the sow farm vaccination
schedule.
* Guarantee sow are fed 4lb. Day starting at day 112 0f gestation.
Evaluate environment daily
* Ensure room temperature is 72-75f
* Ensure pigs are laid out (not piling) under heat lamps
* Ensure pig comfort by watching and listening to the pigs
* Ensure total airflow is not too high (20cm/sow) and ventilation is
adjusted properly to avoid drafts and chilling pigs.
* Scrape crates twice daily
Induce sow with care
* Make use induction to attend farrowing of sows with problem history
* Avoid inducing sows too early (no less than day 114 of gestation) which
can lead to low-viability pigs.
Warm up and dry off all piglets
* Realize pigs are born wet and cold
*Use hot boxes and drying powder
Ensure all pigs receive a good dose of colostrum
* Realize all pigs need colostrum
*realize colostrum provides warmth, energy and important antibodies
* Observe the piglets in the afternoon after farrowing to make sure all
piglets a good drink. Mark the head of pigs to make sure they have nursed.
Minimize transfer
* Realized piglets may need to be moved to divide up the number of
piglets on a sow without a concern for size
* Transfer pigs with minimal movement
* Don’t disrupt litters if you don’t have to or unnecessary disruption
Don’t ignore fallbacks or starve outs
* Give these pigs attention everyday
* Observe all the piglets and identify opportunity animals daily, then
provide a better place for those pigs in need.
* Used empty crates sows, bump weaning to meet the needs of
compromised pigs.
Evaluate the sow
* Make this job easy
* Judge weather sows are eating
* Empty feeders and provide fresh feed
* Check water flow and help first- parity females find water
* Evaluate weather pigs look good
* Determine if all of these areas have been covered. If so, then move on, if
not, then provide attention to details and work to fix the sow. Walk the
sow so she will urinate and defecate, which should stimulate appetite.
Farrowing Crates
* Farrowing crate were conceived in an attempt to reduce the trampling and
crushing of piglets by the sow by forcing the sow to lay down slowly and carefully
due to the tiny dimension of the crate. Just like stalls, farrowing crate are frowned
on by consumer.
Problems with Stalls
* Physical disorder such as joint damage, leg weakness and urinary track infection Care of the sow after farrowing:
due to lack exercise and confinement on the hard floors * Begins with good care before farrowing
* Chronic stress, aggressive and abnormal behavior due to boredom from * Comfortable, good feed, plentiful water
excessive periods of confinement * Sow/gilt vaccination to protect pig from diarrhea
Benefits of Stalls * Parasite control
* Easier to stock people to individually supervised and examine animals and feed/ * 3-4 days adaptation period of farrowing facility
water them * Good care of farrowing
* Easier to supervised and control adult pigs efficiently * Comfort is a top priority
* Protection of piglets and easier supervision of sow and piglets at farrowing * When sow stops training and shows interest in her litter you can assume
NOTE: this benefits are for handlers and stockperson, not in the interest of she is done
the welfare of the pigs. * Placentae are passed shortly after last pig or up to 12h later
* If you do not see placentae in 12h there may be another pig so check her
* If she continues to strain or has a smelly discharge check for another pig
SIGNS OF FARROWING * Most sow eat very little for up to 48h post-farrowing, this is normal
1. Biting or hurdles and guard rails
* Provide no or very little feed the day of farrowing
2. Sows are always in “sitting dog position”
* By the day after farrowing increase feed
3. Distention and enlargement of the udder
* Expect the sow drink 4-5 gallons a day – check waterer.
4. Enlargement and swelling of the vulva
5. Frequent urination
6. Milk let down Managing and processing newborn piglets:
7. Mucous discharge * Over half of preweaning death losses occurs in the first 72h after birth
* Piglets of 102-104, but they lose body heat rapidly
* It is very important that new born are dry, warm and free from drafts
FARROWING PROLEMS: * Newborns normally get to their feet within 1-2 minutes and suckle
1. MASTITIS-inflammation of the udder
within 15 minutes
2. METRITIS- retain placenta
-Cutting Umbilical Cord:
3. DYSTOCIA- difficult to give birth
-Cutting needle teeth:
4. AGALACTIAE- no milk let down

Care of new born pigs: IMPORTANT OF COLOSTRUM

* The presence of the caretaker of farrowing time necessary not only to
help the sow when in distress but also to give assistance to the piglets.
* As soon as pigs is born, removed the transparent fetal membrane
covering the body with dry piece of cloth.
* This will keep the piglets dry and prevent them from chilling
* Removed as soon as possible any film or mucus that clogs the nose or
mouth
* If the piglets cannot breath freely, hold the hind legs with the head down
and swing it gently to hasten the removal of the mucous from the nose.
* Newborn need 90f
* lighter, smaller pigs need extra attention
* Soon after cutting the needle teeth, put the pig back together to the dam in order
that they could suck the first milk contains high levels of immune globulin. The
ingestion of colostrum is critical into the survival of the newborn pig because it is
the chief source of immunity to disease during the early life. It should be noted that
the gradual change of colostrum to milk occurs in the course of 2-3 days transition
period.
PROVISION OF IRON
* Various oral mixture can be used and are placed on the back of the
tongue, best given within 36 hours of birth to be effective, iron can also be
 provided in piglets, drinking water, with a dispenser placed in the creep • a hot one for the newborn piglets (85-95f) the first few days then
area. decreased to the 70-80f range
* Iron sulfate can be painted into sows teats 2-3 days • to achieve this goal, maintain a room temperature at approximately 65-70f
* Use iron licks or blocks and provide zone heating for the litter.
* Injections- specialized compound are available for injection with a
syringe direct into the tissues. This is the most certain way of providing
iron over the critical period, as iron slowly absorbed into the bloodstream.
CARE AND MANAGEMENT OF PIGLETS TO
* The best site for injection is in the neck. By the time the piglets are WEANING:
eating creep feed, they getting sufficient irin to meet their requirements. * Almost of the 50% of the pigs die on a farm, die they before they are 14
days old. Good management in the farrowing house, where the piglets are
TECHNIQUES TO ENSURE EFFECTIVE NOTCHING: born and kept for the first 28 to 35 days of their lives.
* Make sure that all piglets suckle a teat as soon as possible after birth to
* EAR-notching helps identify a pigs litter and which one of the litters it
take the colostrum.
is, giving each pig a unique identity number. Notches are placed in one
* The farrowing pen must be designed in such a way that the sow cannot
five location in the pig’s right ear- to show the litter number- and in one of
lie on the top of the piglets. Newborn piglets are very sensitive to cold,
three location in the left ear- to show the individual pig number. Correctly
draughts wet bedding and floors as well as sudden changes in temperature
notching pig is a key.
* A farrowing crate for the sows and a creep area for the piglets should be
provided to prevent reduce deaths as a result of piglets being trampled by
CASTRATION:
the sow or as a result of cold and draught.
* After slaughter, large entire males can have a distinctive odor in the
Creep feeding:
carcass which become more pronounced when the meat is heated during
* Piglets take dry feed at 2-3 weeks. Provision of addition nutrients at this
cooking. For this reason, some butcher and processors tend to refuse to
time is essential to have maximum growth and development. Sow milk
handle boars, or they pay a much lower rate for them. If surgical castration
alone is not sufficient for piglets.
is considered necessary for market and consumer requirements it should be
Weaning of Piglets:
performed by a trained and competent operator. Non-surgical methods are
* Usually weaning is done 7-8 weeks. The sow should be separated from
preferable. Surgical castration requires that the animal be adequately
the piglets for a few hours each day to prevent stress of weaning and its
restrained and the testes removed by use of a sterile, sharp implement such
feed is reduced gradually.
a knife or surgical scalpel. It is recommended that piglets be castrated after
2 days of age, when they have established their suckling order, and before
DAILY PIGLETS OBSERVATION:
7 days of age. When the pigs older than 7 days of age are castrated,
* Closely observe each piglet at least twice daily for evidence of adequate
appropriate and effective restrained should be used. Surgical castration
milk production by the sow
should be avoided,
* Careful observation of piglet behavior and body condition is the best
method of determining if the sow is milking well.
PROPER TEMPERATURE OF YOUNG PIGS:
* Healthy , well nourished piglets run around and play, especially when
* Good care and management in the farrowing quarters has a major influence on
the sow rises to eat.
the number of live born piglets that are weaned and on how well they perform in
* However, in a few days they begin to be active away from the udder.
later stages of production
* Well nourished piglets have tight, shiny skin and a thrifty look.
* Piglets are born without antibodies protection, their bodies contain fat energy for
* If the piglets needle teeth have not been clipped, they can inflect severe
about one day of life.
damage to the faces and snout of litter mates and sometimes to the sow’s
* The farrowing quarters need to provide two different microclimates:
udder.
• A cool one for the sow (60-65)
COMMON DISEASE FOR PIGLETS: used for interior walls and ceilings, temperature and ventilation rates (air
Disease major sign quality) type of flooring, pen size, stocking density, feeder and design and
1. E.coli - sudden death (diarrhea) space, and waterer numbers and placement.
2. Coccidiosis- diarrhea at 10-21 days
3. Overlay/trauma- sudden death TEMPERATURE AND VENTILATION FOR WEANLING PIGS:
4. Starvation - weakness death * Temperature and ventilation the floor level temperature in the nursery
5. Stillbirth- born dead for pigs weaned at 14 to 21 days of age should be maintain at 90f for the
6. Miscellaneous- lameness, sudden death and infections first week post-weaning. The temperature can be reduced 2 to 3f each
7. Exudative Epidemitis- skin lesion death week until a minimum temperature of 70 to75f is achieved.
FEEDERS AND WATERERS:
RAISE WEANLINGS * Nursery pens should be equipped with feeders space that allows at least
half of the pigs in the pen to eat at one time. For the first few days
immediately after weaning. Supplemental feeder space (feed boars, feed
WEANERS QUARTERS:
pens) should be provide to permit all pigs to eat at once. The feeders
* The house should be clean, dry, draught free environment minimum with
should have tray dividers that prevent small pigs from lying in the feed
temperature fluctuation
tray and possibly becoming trapped. One nipple waterer should be
* The use of nesting boxes can provide some relief after weaning
provided for every 10 pig, with minimum of 2 nipple waterers /pen. the
* The whole are can be properly disinfected, and routine maintenance
height of the nipples should be adjusted to the height of the pigs' back,
easily carried out.
and they should be spaced at least 14 inch apart to prevent one pig for
* The environmental requirements can be controlled to suit the age of the
controlling the waterer. Water pressure on the nipple should be limited to
pigs, the exact style and type of housing will in part to be determined by
20 (or flow rate of 1-2cups/minute) so the pig can suck/drink water from
cost, personal preference and the number and weight of the weaners to be
the nipple without getting squirted.
accommodated
BIO-SECURITY:
FEEDING WEANERS:
* Measure should be implemented that limit to exposure to nursery pigs to
*Prior to weaning at 3-4 weeks of age, piglets are commonly achieving
pathogens and disease that may present in other stages of the production
300-350g of daily gain
unit. A good practice is to feed and check pigs in the nursery after being in
* A quick, sustained recovery depends on the quality of their feed, the
contact with other pigs, they should put first put on clean booths and
environment and the skill of their attendant
clothing to minimize the risk of carrying harmful organism in the nursery.
* Changes in the stomach occur within 6 hours of weaning
depending on the health status of the other pigs on the farm, requiring
* Good feeding practice continue to feed the same high quality creep diet
workers to shower before re-entering the nursery may also be necessary.
for 10-14 days after weaning
* Feed little and often, feed at least twice daily and match the feed
consumed with a gradual increase in feed offered. A target should be
150g/day in the first week, rising to around 250-300g/day in the second
week.
PEN AND FACILITIES:
* Nursery environment consideration facilities for pigs weaned at a young FEEDING PROGRAM:
age pose the greatest design challenge of any swine building. The nursery *Most commercially available protein sources, supplements and premixes can be
facilities must provide a clean, warm, dry, draft free environment to utilized in one of four basic program (feeding system)
minimize the stress of weaning while promoting high health and maximum 1. The complete diet system
growth. Achieving this goals requires care when choosing this materials 2. The complete supplement system
3. The basemix system
 4. The premix system * Ventilation controls should be checked and functionally and properly set,
allowing time for the rooms to become warm and dry before the piglets
FEEDING SCHEDULE: arrive.
1. PRE STARTER- 5 days old to 1.5 months of age * Federer and supplement heat must be in place and functioning, and
2. STARTER - 1.5 months to 3 months age waterers should be checked and adjusted to the proper height.
3. GROWER- 3 months old to market age * Weaners pigs should have one watering space for each 10-15 pigs
4. BREEDER MASS- boar, sow, gilt Upon arrival:
* Piglets weaned between 21 to 28 days of age generally range in weight
from 6-9kg.
FORM OF FEEDS: * At arrival, pigs should be shorted according to size and body condition,
1. Mash
grouping by weight allows to more closely match the pig’s weight to diet
2. Crumble
provided
3. Pellets
* This is important because of the expense of this initial diets and the
range in the digestive capability of pigs.
TYPES OF FEEDS:
1. Pre-starter (boaster)
2. Starter First 36 hours after placement:
3. Grower * During the first 36 hours after weaning, pigs need to find the water and
4. Lactating feed
5. Gestating * During this period, double check the water height adjustment to ensure
proper access.
COMMON FEEDSTUFF: * Waterer height should be adjusted to approximately shoulder height of
1. Rice bran the smallest pigs pen.
2. Corn bran * Assure that feeds is always available in the Federer, and its comforts
3. Ground corn mats are used, place small amounts of feeds on the mats to encourage
4. Corn grits feeding behavior.
5. Copra meal * Pig should non limited after arrival, feed can be provided several times
6. Soya meal per day, but fresh feed should always be available.
7. Fish meal 36 to 60 hours after placement:
8. Ipil-ipil leaf meal * Most pigs will have found the water and will have to find the feeder and
9. Molasses eat by 36 hours after placement
* however, this is a critical period for identifying pigs that may acquire
Managing the newly weaned pig: extra attention
* Newly weaned pigs arriving at weaner pen are the highest – health risk * 2-4 % of pigs will be candidates for individual attention, identifying
animals in a production unit. them is always the most difficult part of the process.
* This makes their initial management and care vitally important
Before arrival: Risk of pigs while taking a walk:
* Managing weaners pigs begins before the arrival. The room and all Mental status- alert vs. exited/depressed
equipment must be properly washed and disinfected. Body condition- fat or normal vs. thin
Abdominal shape- bloated or gaunt
Skin- sleek vs. fuzzy
 Appetite- feeding at the feeder vs. huddled
Evidence of the urination and/or defecation
Sign of dehydration- sunken eyes

Important points to remember in the restriction of disease:

* The ability of the newborn piglet to resist infection by consuming
adequate amounts of colostrum
* The infective dose required to cause disease
* The effect of the housing environment
* Producers should ensure that sows are well immunized, that piglets
consume ample colostrum, that cross fostering has been completed by 48
hours post farrowing and the environments are clean and that temperature
requirements catered.