The Algona Upper Des Moines from Algona, Iowa on December 14, 1961 · Page 12
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The Algona Upper Des Moines from Algona, Iowa · Page 12

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Location:
Algona, Iowa
Issue Date:
Thursday, December 14, 1961
Page:
Page 12
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A 250,000 BTU gas furnace, in a small room along the wall in the center of the building, insures a floor temperature'of 90 to 95 degrees in the farrowing area and 80 to 85 degrees in the weaning pens. The heating system is composed of 4 sections and they can be operated as a unit or individually. A thermostat in each section allows a wide range of floor temperature settings, the men pointed out. Anti-freeze was put in the lines so the freezing problem is eliminated if a section is shut off during the winter. Air temperature and ventilation are handled by another system of thermostats. Last winter the temperature held evenly at 60 degrees. In the summer it is about 10 degrees below that outside. The house is set on fill sand which was covered with plastic to serve as a moisture barrier. A 4 inch layer of concrete was poured over this and the heat pipes are about 2 inches under the surface. The interior of the frame structure is lined with corrugated steel and the walls and ceiling are insulated with fiber glass. In order to turn out 1,500 pigs a year a strict schedule has been set up and is adhered to closely. Sows are rebred in the second heat period after the pigs are weaned. "We like to have them in good^flesh and gaining when they are bred," the younger Greiner said. "We self-feed them a ration of ground alfalfa, oats, com and protein. In the summer they run on blue grass and in cornstalks in the winter. We cut down on the corn though when they are in the stalks." About a week before farrowing the sows are brought into the-house, which has been steam cleaned, and are scrubbed. They spend the next several days in a holding pen and then go to the farrowing stall 2 days before farrowing so that they will be acclimated to their surroundings when the pigs arrive. When the pigs are a week old they receive an iron shot and are castrated. At 3 to 4 weeks the pigs are weaned and go to the pens at the other end of the building ana the sows are returned to the herd. During the 4 weeks the pigs are in the weaning pens, they are self-fed a complete pelleted ration. These pens also are equipped with automatic waterers. At 8 weeks the pigs are moved to a 24 by 66-foot finishing house and feeding floor where they are penned according to age. In this unit they are self-fed ground corn, oats and protein until they weigh 80 pounds. At this weight the oats are eliminated. After being in the finishing area for 2 to 2& months they are ready for market, weighing between 200 and 220 pounds. The present finishing unit isn't large enough to handle the volume and a new 28 by 192-foot building is being planned and will be in operation soon. It will be divided into 8 sections and should accommodate hogs from the farrowing unit. One man can clean, care for the sows and feed the pigs in the building in one hour. Wendler is shown filling one of the self- feeders in a weaning pen. Two litters are confined in each pen and they are kept here for 4 weeks on a pelleted ration. Pig* in the growing and finishing; lor get a ration of ground corn, oats and? protein until they weigh 8O pounds and then the oats are removed. Pigs are- farrowed every month and after going; through the feeding; cycle are ready for market in 4& to 5 months. HOW TO MOBILIZE AGAINST YOUR BIGGEST RISK TO HOG INCOME That risk is disease. This Coordinated Feed-Health Program, prevents diseases from establishing "beachheads" on your farm. Ifs a practical program! Follow it step by step and you'ttsee. Half-way treasures are just not enough! Pork producers need to go all- out ... to mobilise every resource to guarantee a profitable hog operation. This means selecting top-quality, blood-tested breeding stock. It means using good formula feeds, good management, housing and sanitation. It means being alert to sense the presence of disease even when you can't see it. Disease, visible or invisible, is by far the biggest risk to profitable hog raising. It can smash you at any time. Why gamble? You can lick most diseases before they start by following a coordinated, step-by-step plan. This feed-health program is practical, easy-to-do and money making. It gives you this powerful double-punch: (1) Good formula feeds, and (2) the proper vaccines and medications. It shows you how to make them work together smoothly so that disease never gets a foothold in your herd. Ask your feed man for a free folder on this swine feed-health program. If he doesn't have one, write direct to: American Cyanamid Company, Agricultural Division, Princeton, New Jersey. QAUREOUYcm is American Cyanamid Company's trademark for chlortetraeycline. The label instructions on Cyanamid products, and on products containing Cyanamid ingredients, are the result of years of research and have- been accepted by Federal and/or State-Governments. Always read the labels (fid carefully follow directions for use. CYANAMID SSRVS3 THE MAN WBO MAKES A BUSINESS OF AGRICULTURE FEED-HEALTH 1. Start fighting disease early. Blood-test for brucellosis and leptospirosis. One month before breeding, vaccinate for hog cholera with ROVAC* Hog Cholera Vaccine-for erysipelas with DUOVAX* Erysipelas Bacterin and for lepto- spirosis with LEBAC* Lepto- spira Pomona Bacterin. 2. Strengthen farrowing sows when they need it most. Always feed a good formula feed containing 200 grams of AUREOMYCIN* 7 to 10 days before farrowing and 7 days after farrowing. You will have healthier sows that far- row more easily and produce more live, sturdy pigs. 3. Preventing baby pig anemia is easy. You prevent anemia and obtain faster weight gains when you inject pigs with PIGDBX" Injectable Iron at 2 days of age. At the same time, give your pigs one dose of AUREOMYCIN PIGDOSER to help prevent scouring and keep baby pigs thriving. 4. Keep sours milking weft. During lactation, your sows need plenty of energy, pi&- teins, minerals, vitamins and AUREOMYCIN to maintain the strength of themselves and their pigs. Feed AUREOMYCIN in a well-fortified ration at 50 grams per ton of total feed to keep sows healthy. S. Getting pigs off to a good •tart. Your starter feed protects your pigs at the most critical stress periods of weaning and vaccination. Be sure your starter feed contains AUREOMYCIN at 100 grams per ton of feed to prevent scours and save pigs, to keep them gaining fast. 6. Don't risk hog cholera and erysipelas. Make vaccination a "must"! Vaccinate (at 6 to 7 weeks) for hog- cholera with ROVAC and—at the same time - for erysipelas with DUOVAX. ROVAC is a safe vaccine that provides long-lasting immunity. DUOVAX gives solid immunity to erysipelas. 7. How to insure tow-cost gains in growing pigs. During the 35 to 75-pound period, pigs can be retarded by enteritis and atrophic rhin- itis. With AUREOMYCIN at 50 grams per ton of total feed, your pigs use feed, not to fight disease, but to put on low-cost gains. 8. Final step: nark** top-quality hof» eajriftr. To avoid set-backs during; this final period, provide a sap- plement that will supply 50 grams of AUREOMYCIN per ton of total feed whenever trouble shows up. This protects against diseases—keepa your hogs healthy. \\mmm

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