Factors Contributing to Piglet Mortality in Indian Farms: An In-depth Analysis

In the fast-growing pig industry piglet’s mortality is a main constrain in achieving the targeted production. Piglet Mortality (PM) is influenced by a range of factors, which can be categorized into three primary groups: piglet-related, sow/gilt-related and environmental factors. As far the mortality rate is concerned the overall pre-weaning mortality rate ranges from 12.90% to 23.16%. However, the post-weaning mortality and adult mortality rates of are typically lower than pre-weaning piglets’ loss. Indigenous breeds are more resilient to diseases and environmental stress compared to exotic breeds. Crushing of piglets by the sow is a major cause of mortality, particularly within the first two days after farrowing. Among the non-infectious causes hypothermia significantly contributing to piglet mortality, having low birth weight. Infectious diseases are the leading causes of mortality in piglets and can be categorized into digestive, respiratory, and other miscellaneous infections. Measures like improve stockman supervision during farrowing, ensuring early colostrum intake, providing appropriate thermal conditions, optimizing maternal nutrition, and minimizing pre farrowing sow stress via environmental control can significantly decrease pre-weaning mortality.