Water considerations key for intensive hog operations

Source: Saskatchewan Agriculture and Food

In the diet of a pig, like all living things, water is the most important nutrient. It makes up between 50 and 80 per cent of the animal’s body weight. Water is also used to produce new tissue in growth and pregnancy, produce milk, and compensate for losses through respiration, evaporation and elimination of waste.

As a result, the amount and quality of water available to new and expanding pig operations is a very important step in the planning stage of an intensive hog barn. It can also be one of the most significant cost factors, both in terms of initial capital investment and ongoing operation.

“Water is a major influence in site selection, and should be considered early in the planning stages,” said Troy Donauer, Livestock Development Specialist with Saskatchewan Agriculture and Food (SAF).

Today, more efficient pig barns use fewer resources to create the same volume of product. Water requirements will also drop as animal, equipment and nutritional efficiencies continue to improve through research and development.

Even so, Donauer says that the water needed for hog operations will always be a major factor. “Including sanitation, the average daily water usage in a farrow-finish operation is around 85 litres per sow,” he noted. “Its importance can’t be overstated.”

Pigs perform best on good quality water, but are quite tolerant and can adapt well to various water sources. Animals of varying age and health status will react differently to the same water, with younger animals generally requiring a better product.

The quality of ground water in Saskatchewan is variable and site specific. The most common issues are high levels of iron and sulphates. Surface water is at a higher risk of microbial contamination from bacteria, viruses and parasites. Therefore, location is critical in order to avoid infiltration from manure, pesticide, herbicide or fertilizer. Water pipelines are becoming more widespread in Saskatchewan, and are increasingly becoming an option for hog operations.

“Testing the proposed source during the initial planning stages and routinely afterwards is the only sure way to monitor water quality changes,” said Donauer.

But he notes that water considerations also factor into intensive hog operations on the waste disposal side, too. “The location of surface or ground water can affect site selection when considering manure storage and barn location,” he said.

“Also, hog manure is made up of close to 90 per cent water, so its efficient use is critical in reducing the cost to haul it onto the land. With proper equipment and management, most hog barns can reduce the amount of water consumed by 25 to 30 per cent.”

Because of their ability to affect water supplies through both volumes required and waste produced, intensive hog operations, like any developmental project, face a number of regulatory, licensing and approval provisions.

“Producers should definitely not begin construction or get too far advanced in their plans until they’ve checked out these requirements and obtained the necessary authorizations,” Donauer said.

SAF has an Environmental Engineer and Livestock Development Specialists that are available to assist with the process of developing a hog operation, including site selection and navigating the approval process.

More information can be obtained by calling the SAF Agriculture Knowledge Centre at 1-866-457-2377.

For more information, contact:
Troy Donauer, Livestock Development Specialist
Saskatchewan Agriculture and Food
Phone: (306) 933-5096