Early weaning of piglets is a common practice in modern pig farming to improve sow productivity. Traditionally, piglets are weaned at 60 days of age, with sows producing less than two litters per year. To increase the annual output of sows, early weaning techniques have been introduced, where piglets are weaned as early as 3, 4, or 5 weeks old.
One of the key benefits of early weaning is that it shortens the sow’s lactation period and increases the number of litters per year. When piglets are weaned at 45–50 days, sows can have two litters annually. At 30–35 days, they can even produce more than two litters, leading to higher numbers of piglets born each year. This not only improves efficiency but also helps reduce feed costs by decreasing the number of sows needed for breeding.
Another advantage is improved feed utilization. After weaning, piglets can directly consume solid feed, which leads to better growth and development. Compared to milk, which has a low feed conversion rate (only 20%), solid feed allows for better nutrient absorption. Early weaning also reduces the energy loss associated with milk production, making the overall feeding process more efficient.
Early weaning also allows for better nutritional management. Piglets can be fed according to their specific dietary needs, while the sow continues to nurse without disruption. This ensures that both the sow and piglets receive optimal nutrition.
In addition, early weaning enhances labor efficiency. It shortens the breeding cycle of sows, allowing more pigs to be raised each year. This results in lower feed costs, faster turnover of facilities, and reduced labor requirements. These factors collectively improve the economic returns for farmers.
Early weaning also enables year-round farrowing, ensuring a steady supply of finishing pigs throughout the year. However, the timing of weaning is critical. Piglets weaned at 3 weeks may take longer to recover from stress compared to those weaned at 5 weeks. The ideal age for weaning depends on regional conditions—typically 4 weeks in southern China and 5 weeks in northern regions.
Weaning is a major life transition for piglets, and improper methods can lead to stress, poor appetite, and health issues. A gradual weaning approach is often used, where the number of suckling piglets is reduced over several days. Regardless of the method, reducing the sow’s feed intake before weaning helps decrease milk production and ease the transition.
Common problems after weaning include weight loss, diarrhea, edema disease, and "zombie pigs" — pigs that fail to grow properly despite adequate feeding. These issues stem from the piglet’s underdeveloped digestive system, weakened immunity, and environmental stress.
To minimize these risks, proper management is essential. Piglets should remain in familiar environments, be kept warm, and fed high-quality, easily digestible feed. Maintaining stable temperatures, preventing drafts, and ensuring clean living conditions are all crucial for successful weaning.
In conclusion, early weaning is an effective strategy to boost productivity and profitability in pig farming. However, it requires careful planning and management to ensure the health and well-being of both sows and piglets.
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