FORENSIC INVESTIGATION OF SOW DEATHS IN THE INTENSIVE BREEDING SYSTEM

Abstract

Sow mortality is a great challenge in intensive pig production worldwide. The aim of this study was to forensically examine the reason of sow death for a two-year period on two farms with intensive pig keeping, based on available data. In sows with a greater number of farrowings (over VII) greater number of deaths was found. Seasonality has an impact on sow mortality, in the summer period a larger number of sow death was found. Poor sow condition that usually occurs in the second half of lactation and after weaning, are the predisposition to the factors that lead to the sow death. On both examined farms in more than 60% of dead sows Clostridium spp. and Escherichia coli were isolated. In order to reduce the mortality of sows more attention should be paid to the older sows with a larger number of farrowings, provide better conditions in summer, cooling, and pay more attention to sows during the period from farrowing to the next insemination, respectively.