The pig house is both a living environment for the herd and a working environment for the breeder. Improving the quality of the pig house's microenvironment is of great significance both for animal welfare, increasing pig production performance, and improving employee efficiency.
Large-scale pig farms actively promote the regulation and control of the “third degree†of the pig house, ie, the cleanliness of temperature, humidity, and air. The adjustment of temperature and humidity has been relatively complete and has formed a certain standard. We mainly talk about the meaning of air cleanliness, how to define, and related regulatory technologies.
Pighouse air cleanliness
Air cleanliness should include two layers of cleanliness and freshness. Air cleanliness refers to the degree to which the air in the clean environment contains suspended particles, such as the amount of suspended particulates contained in the air in the piggery; the freshness of the air is the proportion of gases in the air, for example, O2, N2 in the air in a pig house. The proportion of gases such as CO2, H2S and NH3. They can all be graded according to the amount of suspended matter in the air or the proportion of related gases.
In production practice, it is not realistic to measure the cleanliness of the air from time to time. We recommend that the human body should feel comfortable. How to define it? As a farm technician, the most unpopular pig houses may be nurseries and delivery rooms. Therefore, we suggest that the cleanliness of the air be judged by the first impression of entering a pig house. Such as: Does the body feel comfortable breathing? Is there any odor? Look at the degree of dust and so on.
The adjustment technology analysis
1. Selection and design of pig farm site
The pig farm should be built in a sunny area with sunny terrain. This will ensure that the pig farm has sufficient ambient light and good air circulation. At the same time, there should be no pollution around the industrial enterprise, no other farms and accompanied by a certain green facilities, plant some plants that can absorb harmful gases and strong adsorption of dust, such as: pine, clove, willow, cycad and ivy. There should be a proper distance between pig houses, preferably 2.5 to 4 times the height of the house.
2. Ventilation
There are two types of ventilation: natural ventilation and mechanical ventilation. Making good use of natural ventilation requires the breeder to have a high sense of responsibility and the integrity of the pig farm's related hardware facilities. In production, we must pay attention to: window hooks should be fastened, close the window to open the pigs in a timely manner, four seasons to prevent "thief wind" winter anti-"dangfeng." Mechanical ventilation refers to the installation of a fan in a pig house to force air flow to achieve ventilation and ventilation. Heating is provided in winter and cold wind is used in summer to ensure that the microclimate of the pig house is not affected by the large climate. Longitudinal ventilation is better for mechanical ventilation to avoid dead corners in the pigsty and to update them in time.
3. Feeding density
The pig rearing density is negatively correlated with the air cleanliness of the pig house. Under normal circumstances, do not exceed the live weight standard of 115 kg per square meter. The specific conditions are: weaned piglets 0.23 to 0.33 square meters per head; finishing pigs aged from 3 months to 4 months have 0.6 square meters per head; 4 The finishing pigs aged from 6 months to 6 months are 0.8 square meters per head. Animals occupy not only the size of the ground, but also the depth of the upper space, and the upper space ensures the presence of air distribution and cushioning. The design height of a pig house is generally about 3 meters. At the same time, each pig house should be divided into smaller compartments to facilitate control of air and epidemic diseases.
4. Pig house hygiene
Most of the pungent smelly gas in the pig house is caused by the pig's excrement not being cleaned in time, such as ammonia, hydrogen sulfide, carbon dioxide and other toxic and harmful gases. Minimize the dust on the fences, bed, insulation box, etc., and clean up the spider webs on the ceiling and corners in time. When carrying out sanitary cleaning work, artificially increase dust and reduce air cleanliness should be avoided, such as watering during cleaning.
5. Maintain a certain humidity
During the dry season and during periods when the heating is cold, it is most likely that the air quality of the pig house is low. On the one hand, it causes the pig's respiratory tract to feel uncomfortable, and on the other hand, it is prone to dust, resulting in reduced air cleanliness. In the production, the humidity can be reasonably controlled through artificial spraying or sterilizing with pigs.
Conclusion
The author believes that the environmental quality of the pig house is both a major issue in the pig industry and a minor issue that should be implemented. It should arouse everyone’s attention. Raising pigs is a systematic job, and paying attention to each detail will be the way to maximize profits.
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