The Courier & Advertiser (Angus and Dundee)
Learning lessons can help reduce antibiotics use
How farmers feed and care for animals can help reduce need for antibiotics
Taking a closer look at how individual pigs are treated once they become ill should help the pig industry take its next steps in reducing antibiotics use, according to a leading vet.
Paul Thompson of Garth Pig Practice in East Yorkshire, says UK pig producers are making positive steps to reducing the amount of antibiotics they’re administering to their animals, but they now need to focus on how systems can be improved, as well as how individual animals are cared for.
“We are always going to have some sick animals,” said Thompson.
“What’s critical is that animals are not left to suffer, and are treated with as little as possible, but as much as is necessary.”
While there isn’t one simple solution to suit every farm, he says focusing on production detail has to be the next stage in improving herd health – ultimately reducing the need for antibiotics and creating healthier, more profitable pigs in the process.
To tackle the issue, Mr Thompson suggests 13 areas that producers should examine, starting with stockmanship and training, pig flows and replacement policies.
In terms of pig flows, peaks and troughs in production are difficult to manage, as it can lead to poor economics or compromised barn space, which can lead to health challenges. All-out management is also fundamental.
Mr Thompson says: “Disease cycles from older to younger pigs, so it’s important to think about cross-fostering and repeated fostering back and forth. There will be a point where you have to decide whether to compromise the pig, euthanise it, or take it out of the system to hand-raise it – something which can be uneconomical.”
In terms of vaccinations, understanding the diseases and strains is key to administering appropriate vaccines.
Understanding what diseases are present will also give producers the confidence not to reach for antibiotics unnecessarily, he adds.
The next step to consider is the importance of disinfecting pens – and using the right concentrations of disinfectant.
It’s also worth remembering that drying is one of the most effective ways of killing bacteria, he says, so where possible give pens time to dry out before the next batch of pigs is moved in.
In terms of managing finisher flows, Mr Thompson says producers should aim to use single sources, as subtle differences between herd immunity mean multi-source finishing can lead to increased health challenges and the need to use antibiotics.
Meanwhile, gilts provide the lowest immunity to their offspring, so giving them appropriate integration and vaccination is important.
Another critical element is nutrition, followed by making sure that ventilation and housing is optimised for pig health.
Batching also reduces the spread of disease and Mr Thomson advises producers to try five weeks to give better separation, and in cases where the level of disease is high, it can be more economical to do a partial or full-restock.
The final step is conducting regular health reviews with vets to help producers understand their antibiotics use and identify where it can be reduced.