Water is an important factor in swine production for performance of vital bodily functions; therefore it needs to be managed well. As pigs progress throughout the different stages of production and different developments are desired, their water requirement will change. Regardless of the stage of production, water should be available to all pigs ad libitum. Areas of specific water concern include: 1) Water quality (mainly the chemical composition and bacteria load which can have detrimental effects to pigs health); 2) Diet composition (dry matter content and concentrations of salt,
crude protein and fibre levels are known to influence water intake in pigs); 3) Physiology (e.g. – gestation vs. lactation); 4) Environmental factors (such as heat stresses); and 5) Equipment design and placement (such as water nipple availability and placement).

To deal with water quality concerns, water quality should be tested at least once a year for coliform contamination and mineral concentration so that diets can be adjusted accordingly. Several treatments are available including chlorination, acidification, softening, and coagulation. Although these do provide an effective treatment, it should not permanently substitute getting to the root of the problem.