BIOSAFETY AS A FACTOR OF EFFICIENT FUNCTIONING OF PIG FARMS
Abstract
Pig farming is a widely represented branch of animal husbandry in Ukraine. However, in recent years, there has been a steady trend towards a decrease in both commercial and breeding pigs in farms of all forms of ownership of various production capacities. Accordingly, compliance with biosecurity measures in farms to prevent outbreaks of infectious diseases among livestock becomes extremely urgent. In addition to high-tech equipment, the availability of professional personnel to perform technological operations is the key to preventing biological hazards of any kind from entering the territory of pig farms. After conducting an analysis of the existing complex of implemented biosecurity measures in one of the pig farms of the Chernivtsi region, it was established that the "human factor" is the weak link in the system of biosecurity measures of the farm. In the farm, the possibility of ingress of biological agents with feed was taken under control, the ventilation system of production premises in all reared age groups of animals was adjusted. Outsiders not directly related to the production process are not allowed on the territory of the complex, however, violations of the regimes of stay in the "clean" and "dirty" zones, production premises of individual employees of the complex have been established. The farm has established a clear system of measures to prevent pathogens from entering the territory of the livestock farm from the outside, which currently allows the farm to position itself as free from the main specific pathogens. According to international standards, this farm has SPF status (red level). A clear scheme of vaccine prophylaxis functions and is strictly followed in the farm, which also additionally serves as one of the important factors of maintaining biosecurity. Various age groups of animals are covered by vaccine prophylaxis. Special emphasis is placed on vaccination of farrowing sows. Accordingly, effective means are the maximum introduction of European pork production technologies, where the influence of the human factor is minimized.
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