{"id":19305,"date":"2017-05-11T11:54:35","date_gmt":"2017-05-11T17:54:35","guid":{"rendered":"http:\/\/prairieswine.com\/rsc\/?p=19305"},"modified":"2017-05-11T11:54:35","modified_gmt":"2017-05-11T17:54:35","slug":"advantages-disadvantages-and-economics-impacts-of-batch-farrowing","status":"publish","type":"post","link":"http:\/\/prairieswine.com\/rsc\/advantages-disadvantages-and-economics-impacts-of-batch-farrowing\/","title":{"rendered":"ADVANTAGES, DISADVANTAGES AND ECONOMICS IMPACTS OF BATCH FARROWING"},"content":{"rendered":"<p>Traditionally, pig producers have used a continuous flow production method, which<br \/>\nusually involves weekly mating, farrowing and weaning. As a result, a farrowing room\u00a0may house piglets ranging from newborn to weaning age, while grower sheds may house\u00a0pigs with an age spread from 10 weeks to slaughter weight. In America, most growing\/\u00a0finishing swine facilities have been operated on a continuous basis; barns always contain\u00a0pigs of different ages and weight. Due to the fact that pigs are always present, it is\u00a0impossible to thoroughly clean, disinfect, or fumigate the environment. It is generally\u00a0assumed that the common air space shared by pigs of various age groups allows for both\u00a0clinical and subclinical diseases to be more prevalent and be transmitted easily in these\u00a0types of facilities. Indeed, this mixing of age groups maximize the spread of disease and\u00a0increases the reliance of medication in order to control disease which further adds to the\u00a0cost of production.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Traditionally, pig producers have used a continuous flow production method, which usually involves weekly mating, farrowing and weaning. As a result, a farrowing room\u00a0may house piglets ranging from newborn to weaning age, while grower sheds may house\u00a0pigs with an age spread from 10 weeks to slaughter weight. In America, most growing\/\u00a0finishing swine facilities have been [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,930],"tags":[],"class_list":["post-19305","post","type-post","status-publish","format-standard","hentry","category-pork-insight-articles","category-production"],"_links":{"self":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/19305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/comments?post=19305"}],"version-history":[{"count":1,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/19305\/revisions"}],"predecessor-version":[{"id":19306,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/19305\/revisions\/19306"}],"wp:attachment":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/media?parent=19305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/categories?post=19305"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/tags?post=19305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}