Although water is a critical resource for profitable swine production, there has been surprisingly little research on how various aspects of water relate to pig performance. There is a growing number of pigs being raised in areas where good quality ground water is unavailable, and surface (dugout) water must be used. However, there is very little information on the use of surface water for pigs in general and nursery pigs in particular. Compared to well water, surface water is at a much higher risk of contamination and therefore its quality is likely to be an issue for its use in pig production.
Various water treatment methods are available to the pork industry, but their impact on pig performance is largely unknown. These include chlorination, coagulation, filtration, and pH adjustment. Chlorination is now an accepted practice within the swine industry, at least as it relates to nursery pigs. However, the impact of different levels of chlorination on water intake and pig performance remains a key concern that needs to be investigated.
Therefore the objectives of the project were:
1. To compare the performance of newly weaned pigs provided surface water compared to those provided ground water.
2. To determine the effect of coagulation and filtration of surface water on the performance of newly weaned pigs.
3. To determine the effect of chlorine levels in the drinking water on the performance of newly weaned pigs.
4. To determine the impact of acidification on the performance of newly weaned pigs.
5. To determine the economic impact of surface water quality on pork production.