Hot summers have a great impact on the farms. Poor management can easily lead to problems such as decreased pig production capacity and increased prevalence. How to ensure that pigs pass through the hot summer season steadily becomes a focus for pig farmers. First, increase the feed intake of lactating sows 1. Problem: The climate is hot, the sows have a small feed intake, and the weaned piglets lose weight; the sows are emaciated and have no estrus after weaning. 2. Goal: The weight loss of the sow during lactation is within 10 kilograms, and 6 to 9 kilograms of feed per day is consumed without mastitis and genital tract inflammation. The milk is sufficient. 3. Countermeasures (1) Cooling: Control the temperature of the delivery room at 15~20°C. Raise the roof, the house is 4 to 4.5 meters away from the ground, appropriately increase the horizontal span, increase the insulation layer on the roof, increase the ventilation of the fan's longitudinal axis; raise the production bed, increase the air circulation in the house; reduce the water consumption in the nursing pigsty, once the water To make it dry as soon as possible; increase the ventilation area of ​​the window; use a fan locally to make the wind directly blow the head of the sow, especially before and after the sow is born, can obviously reduce the temperature; conditional farms in each mother A small ceiling fan was hung on the pig's head; the air conditioner was used in conjunction with the air duct to locally cool the sow. (2) Nutrition: The use of high levels of soluble fiber in the gestation diet can increase intestinal capacity. Commonly used high-fiber feed ingredients include: alfalfa meal, bran, rice bran, soybean hull, apple pomace, and the like. The recommended sow feed energy level is 14.5 MJ/kg. It is recommended in the summer that lactating sows use amino acids in low-protein diets to supplement amino acids. The amount of fat added does not exceed 10%. Increase levels of dietary calcium (from 0.6% to 0.8%) and phosphorus (from 0.5% to 0.6%). (3) Management: In the second trimester of pregnancy, it is appropriate to feed more vegetables and ensure that the sows have sufficient drinking water. At the same time, add some intestinal nutrients to prevent constipation of the sows in the late pregnancy. Guarantee feed fresh, no rancidity, no pollution. Second, relieve heat stress in pigs 1. Problem: Decreased activity and feed intake of pigs, increased drinking water, slower growth, and even reduced food consumption; decreased sows' litter size, poor piglet weight gain, thin sows, delayed estrus, and estrus. The return rate increases after mating. 2. Objective: calmly deal with the thermal environment. 3. Countermeasures (1) Create suitable environmental conditions. Do a good job in environmental afforestation. Plant vines such as grapes, loofah, bergamot, and gourd outside the pigsty; coat white material on the outer wall of the pigpen; plant fast-growing poplars around the pigsty; install electric fans; sudden high temperatures or persistent high temperatures Spray cold water on the floor, walls, and roof of the pig house. If necessary, spray water directly on the pigs. (2) feeding watermelon. An agreement was signed with watermelon growers to feed the pigs with smaller, less-priced watermelons. (3) Provide adequate, cool, sanitary drinking water. Take deep well water best and pay attention to frequent replacement. (4) Reasonably arrange the feeding time. As soon as the temperature is relatively low in the morning and in the evening, the appetite of the pig is relatively strong, and feeding can increase the feed intake at this time. (5) Feeding density should not be too large. Generally, for pigs under 60 kg, each plot covers an area of ​​not less than 0.7 square meters; for pigs over 60 kg, each head should not be less than 1 square meter. (6) Increase the energy level in the diet. Add 2% to 3% fat, 0.3% lysine, 0.5% sodium bicarbonate (to overcome the acid-base balance caused by heat stress) and 400 mg/kg body weight of vitamin C. Chinese herbs in the Bupleurum, reed rhizome, licorice, dandelion, wild chrysanthemum, astragalus, musk, honeysuckle, Radix, atractylodes, gentian, Acanthopanax, etc., have appetizers and spleen, detoxification, heat to relieve summer heat, The ingredients can be fed. Third, to strengthen the management of pigs drinking water 1. Problem: Insufficient drinking water can directly reduce feed intake. 2. Goal: Ensure adequate drinking fountains (slots) with sufficient water supply. (1) Do a daily inspection of the drinking water system. Always check the drinking water system. The breeder checks no less than twice a day. The farm manager checks three times a month and finds that the problem is immediately repaired. Pig farms fed with iron pipes will rust in the pipes within 2 to 3 years. The combination of rust and calcium and sediment in the water produces mixtures, which can lead to clogging of water supply pipes and drinkers, reduced water supply pressure, or lack of local pig houses. Water, or indirect water shortage. (2) Set enough drinkers (slots). Give pigs at least four or five times a day. Set up enough drinkers (slots) in the pig house or on the field to allow the pigs to freely drink water. (3) Drink water according to the physiological characteristics of the pig. Under normal circumstances, pigs need to drink 2 to 5 kilograms of water per kilogram of dry feed and 10 kilograms of water in summer. Sows in lactation need more water. It is best to mix with some green and juicy green feed while feeding the concentrate. (4) Adequate drinking water. Summer water shortage is common in pig farms, especially sows, such as constipation, lack of milk, long labor and inflammation of the urethra, may be caused by water shortage. Nursing sows are guaranteed to drink 30 to 40 liters of water a day, and the water flow rate of the drinker is 2 liters per minute; the boar drinking water pipeline must not be exposed to sunlight; the nursing piglets should strengthen the adjustment of drinking water when using the suckling piglet, and use a cup waterer. Ensure that there is water in the cup; pregnant sows use the trough to give enough water and give enough water after feeding. Natural pigments are food pigments obtained from natural resources. Pigments extracted mainly from animal and plant tissues and microorganisms (cultures), in which vegetative colorants predominate. Natural pigments not only have the function of coloring food, but also have physiological activity. 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