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No More Excuses: It’s Time to Go Back to the Basics for Sow Care

Today’s high production numbers may look great on a report, but they only pay off when piglets survive the first 24 hours. To further cater the sow with her increased needs and demands, we need to treat her like the high-performing athlete that she is, giving her and her litter individualized care and attention.

This means going back to the basics of farrowing and remastering them. Making sure that each pig born is warm, dry and full of milk is the foundation for a healthy pig, a seamless lactation period, and a continually productive sow.

No excuses.

It All Adds Up
One thing we absolutely need to talk more about when it comes to sow care is the critical importance of individualized day-one care during farrowing. It’s easy to get caught up in broad management protocols and SOPs and overlook the fact that each sow, each litter, and truly each piglet is unique. I am a firm believer that those first hours of a piglet’s life are where the foundation for success of the farm is truly built.

Lactation is one of the most demanding phases of a sow’s life. Her body is under tremendous stress as she transitions from giving birth to feeding a large, hungry litter. How she’s supported during this time directly impacts not only the health of her piglets, but also her own ability to stay healthy, maintain condition, and ultimately rebreed. If we neglect this phase, we compromise her lifetime productivity.

We have always said if we take good care of the sow, she will take good care of us.

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Trending Video

What Really Drives Meat Quality in Pork? - Dr. Yan Huang

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang



In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.