# Farrowing House Layouts for Efficient Pig Flow ## Key Takeaways - **Room size and All-In/All-Out Management:** Farrowing rooms should be designed for 20 to 30 crates to facilitate an all-in, all-out pig flow, which is critical for breaking disease cycles. This management strategy mandates a minimum 7-day empty period between groups for thorough cleaning and disinfection. - **Environmental Control for Piglet Survival:** Maintaining distinct temperature zones is paramount: 85-90°F in the piglet creep area and 68-75°F for the sow. This differential is achieved through targeted heating in the creep zone, preventing chilling which is a major cause of preweaning mortality within the first 72 hours post-birth. - **Ventilation for Air Quality and Health:** Ventilation systems must achieve 20-60 air changes per hour in summer and 4-10 in winter to manage moisture, ammonia (<10 ppm), and other gases. Proper airflow prevents respiratory diseases and ensures sow feed intake by maintaining optimal air quality. - **Crate and Flooring Design for Safety and Hygiene:** Standard crates are 5x7 feet, with larger breeds benefiting from 6x8 feet dimensions, and should be adjustable. Fully slatted or partially slatted floors with a solid creep area are recommended, with slat gaps of 3/8 to 1/2 inch to allow manure passage while preventing piglet leg entrapment. - **Aisle Width and Traffic Flow for Labor Efficiency:** Feed aisles should be 4-5 feet wide and service aisles 3-4 feet wide to allow for efficient movement of personnel, equipment, and feed. Separating traffic patterns for clean and dirty tasks minimizes pathogen transmission between litters. - **Comprehensive Recordkeeping for Performance Monitoring:** Tracking pigs born alive, stillborns, mummies, preweaning mortality, and weaning weight is essential. This data informs management decisions, identifies problem sows, and evaluates the effectiveness of facility design and husbandry practices. --- Planning a farrowing house layout is one of the most consequential decisions a swine operation can make. The arrangement of crates, aisles, ventilation, and service areas directly affects piglet survival, sow comfort, labor efficiency, and disease control. This guide covers the key principles of farrowing barn design, step-by-step layout planning, common mistakes, and the monitoring systems that keep a farrowing room running smoothly. It is written for independent producers, farm managers, and anyone planning a new build or a remodel of existing gestation and farrowing facilities. ## At a Glance | Topic | Practical Takeaway | |---|---| | Room size | Plan for 20 to 30 crates per room to allow all-in all-out pig flow | | Aisle width | Keep feed aisles at 4 to 5 feet and service aisles at 3 to 4 feet | | Crate dimensions | Standard crates run 5 by 7 feet, with 6 by 8 feet preferred for larger sow breeds | | Flooring | Use fully slatted or partially slatted floors with a solid creep area for piglets | | Ventilation | Design for 20 to 60 air changes per hour in summer and 4 to 10 in winter | | Pig flow | Separate farrowing from nursery with a minimum 7 day empty period between groups | | Temperature | Maintain 85 to 90 degrees Fahrenheit in the creep area and 68 to 75 for the sow | | Recordkeeping | Track pigs born alive, stillborns, mummies, preweaning mortality, and weaning weight | ## Understanding Farrowing House Design Goals The farrowing house is where the sow gives birth and nurses her litter for 3 to 4 weeks. During this period, the piglets are at their most vulnerable. Preweaning mortality in commercial herds typically runs 10 to 15 percent, with most losses occurring in the first 72 hours after birth. A well designed layout reduces crushing, chilling, and starvation while giving farm staff the space they need to assist with difficult births and treat sick animals. The primary goals of farrowing house design are: - Protect piglets from being crushed by the sow - Provide a warm microclimate for piglets separate from the sow zone - Allow easy access to the sow for feeding, checking, and treatment - Permit safe and efficient handling of piglets for processing and medication - Support all-in all-out management between groups - Minimize the spread of disease between litters and rooms - Reduce daily labor requirements for cleaning and feeding Every design decision, from crate spacing to door placement, should serve these goals. A layout that looks efficient on paper but forces workers to walk extra steps or squeeze past equipment will cost more in labor over the life of the building than any construction savings. ## Room Size and Group Size Decisions The first decision in farrowing house layout is the number of crates per room. This number should match your weaning schedule and the size of your sow herd. A common approach is to farrow in weekly groups. If you have 100 sows and wean at 21 days, you need roughly 8 to 10 crates per weekly group, depending on farrowing rate and the number of sows that farrow in any given week. Room size should be driven by pig flow, not by the dimensions of the building shell. The goal is to fill a room completely, empty it completely, clean it, and leave it empty for a week or more before the next group enters. This all-in all-out approach is the single most effective management tool for breaking disease cycles in farrowing. For most operations, 20 to 30 crates per room works well. Smaller rooms of 12 to 16 crates give more flexibility for herds with irregular farrowing but increase the number of rooms to clean and heat. Rooms larger than 30 crates become difficult to manage when a disease outbreak requires depopulation of the room. When planning room capacity, account for these factors: - Farrowing rate of the herd, typically 85 to 92 percent - Weaning age, which determines how long each group occupies a room - The number of days needed for cleaning and empty time between groups - Seasonal variation in farrowing rate - The possibility of holding sows in gestation for a few days to fill a room A useful planning formula is: Number of crates needed = (Number of sows weaned per week x weeks in the farrowing room) + 10 percent buffer For example, a herd weaning 20 sows per week with a 5 week room occupation (1 week for the last group to farrow, 3 weeks of lactation, 1 week for cleaning) needs about 100 crates plus a 10 crate buffer. ## Crate Layout Options The layout of crates within a room determines traffic patterns, ventilation effectiveness, and how easily staff can observe and handle animals. Three basic arrangements dominate commercial designs. ### Single Row Layout A single row of crates along one wall with a service aisle on the other side is the simplest design. This layout works well for small rooms of 8 to 12 crates or for rooms that must fit into an existing building. The feed aisle runs along the front of the crates and the service aisle along the back. Piglet processing can be done from the service aisle, keeping the feed aisle clear. The main disadvantage is poor space efficiency. A single row requires more building area per crate than a double row. It also means longer runs for plumbing and electrical service. ### Double Row Layout The most common commercial layout places two rows of crates facing each other with a central service aisle. The feed aisles run along the outside walls. This arrangement allows one person to work both rows from the central aisle, reducing walking distance. Ventilation inlets can be placed along the outside walls with exhaust fans in the central ceiling, creating good airflow across both rows. Double row layouts work well for rooms of 16 to 30 crates. They balance space efficiency with worker access. The central aisle should be 4 to 5 feet wide to allow room for a cart or wheelbarrow and for turning around with a piglet processing tray. ### Four Row Layout Large rooms of 40 or more crates sometimes use four rows with two service aisles. This layout is efficient for big operations but creates ventilation challenges. The interior rows are farther from the outside walls, so air distribution becomes more difficult. It also requires more careful planning of manure removal and feed delivery. For most independent producers, four row layouts are difficult to justify. They reduce per crate building cost but increase the risk of ventilation problems and make daily observation more difficult. ### Crate Orientation Crates can be oriented with the sow facing the service aisle or facing the feed aisle. Facing the service aisle makes checking the sow and piglets easier but puts the sow's head away from the feed alley. Facing the feed aisle allows the sow to see feed being delivered but makes observation from the service aisle less direct. Most producers prefer sows facing the feed aisle. The sow can see approaching staff and feed delivery, which reduces startling. The service aisle at the rear gives access to the piglet creep area and the sow's rear for farrowing assistance. ## Aisle Width and Traffic Patterns Aisle width is a critical detail that is often undersized. A service aisle that is too narrow slows every task performed in the room. A feed aisle that is too narrow makes feed delivery and crate access difficult. Use these guidelines: - Central service aisle in a double row room: 4 to 5 feet clear width - Feed aisle along outside walls: 3 to 4 feet clear width - Single row service aisle: 3 to 4 feet - Door openings: 3 feet minimum, 4 feet preferred for equipment access - Clearance at the end of aisles: enough to turn a wheelbarrow, at least 5 feet The service aisle should be wide enough for two people to pass while one is carrying a piglet tray or tool bucket. It should also accommodate a weighing scale or processing cart without blocking the aisle completely. Traffic patterns should separate clean and dirty tasks. Incoming feed and clean supplies move down one aisle. Manure removal and dirty equipment move down another. This separation reduces the chance of tracking pathogens from older pigs to younger pigs. In a double row room, use the central aisle for piglet processing and the outside aisles for feed delivery and manure removal. ## Crate Design and Dimensions The farrowing crate confines the sow to reduce piglet crushing while giving piglets a protected zone. Crate design has changed little in decades, but material and adjustment options have improved. Standard crate dimensions: - Width: 22 to 26 inches inside at the sow's standing height - Length: 5 to 7 feet depending on sow breed and size - Height: 36 to 42 inches at the sides - Piglet creep area: 18 to 24 inches wide along one or both sides The crate should be adjustable for sow size. Many modern crates have a width adjustment mechanism that allows the operator to widen the crate for large sows and narrow it for gilts. This adjustment is important because a crate that is too wide allows the sow to turn around and increases crushing risk. A crate that is too narrow causes discomfort and can lead to the sow refusing to lie down. Crate materials include: - Hot dipped galvanized steel for the frame and panels - Stainless steel for areas that contact the sow's udder and teats - Cast iron or plastic coated wire for the flooring - Solid panels at the front and rear to prevent piglet passage The front of the crate should have a feed trough that is easy to fill and clean. Many designs use a trough that swings out into the feed aisle for filling and cleaning. The rear of the crate should have a gate that opens fully for sow entry and exit. Farrowing crate floors need to provide traction for the sow while allowing manure to pass through. Fully slatted floors with 3/8 to 1/2 inch gaps work well. The slats should run perpendicular to the sow's standing direction to provide good footing. Some producers prefer a solid floor in the front 2 feet of the crate where the sow stands to eat, with slats in the rear for manure removal. ## Flooring Systems for Farrowing Rooms Flooring affects piglet comfort, sow foot health, and cleaning ease. The choice of flooring system also influences the building design and manure handling. ### Fully Slatted Floors Fully slatted floors are the most common choice for commercial farrowing rooms. All manure falls through the slats into a pit below. This system keeps the surface dry and reduces ammonia levels in the room. The pit can be designed for pull plug or deep pit manure storage. Slat materials include: - Concrete slats, which are durable but can be rough on piglet knees - Plastic coated wire, which is warmer for piglets but less durable - Cast iron, which is strong but cold and heavy - Fiberglass, which is light and easy to clean but can be slippery The gap between slats should be 3/8 to 1/2 inch for piglet safety. Wider gaps allow piglet legs to slip through and cause injury. Narrower gaps reduce manure passage and increase cleaning frequency. ### Partially Slatted Floors A partially slatted floor uses solid concrete in the front of the crate and slats in the rear. The solid area provides better footing for the sow and a warmer lying area for piglets. The slatted rear section handles most of the manure. The solid portion should extend from the front of the crate to just behind the sow's rear hooves when she is standing. This is typically 3 to 4 feet. The slatted rear section is 2 to 3 feet deep. Partially slatted floors require more frequent cleaning than fully slatted systems because some manure stays on the solid surface. They also produce more ammonia in the room because manure sits on the solid area before being scraped or washed. ### Solid Floors with Bedding Some small scale and pasture based operations use solid floors with straw or sawdust bedding. This system is warmer for piglets and provides excellent footing, but it requires daily bedding addition and frequent cleaning. It also makes manure handling more labor intensive. Bedded systems are difficult to manage with slatted floor manure pits. The bedding can clog the slats and pit. If you choose a bedded system, plan for a solid floor with a scrape alley or a separate manure storage area. ### Creep Area Flooring The creep area where piglets lie should be warm and comfortable. A solid plastic or rubber mat in the creep zone provides insulation from the concrete or slats. Some producers use heat mats or heat lamps in this area to maintain the 85 to 90 degree temperature piglets need. The creep area should be easy to clean and disinfect between groups. Removable mats are easier to clean than permanent flooring. If you use heat mats, choose models with sealed connections that can withstand pressure washing. ## Ventilation System Design Ventilation is the most important environmental factor in a farrowing house after temperature. Poor ventilation leads to high ammonia levels, respiratory disease, and reduced feed intake in sows. It also increases piglet mortality. The ventilation system must do three things: - Remove moisture from respiration and manure - Remove ammonia, hydrogen sulfide, and other gases - Provide fresh air without creating drafts on piglets ### Airflow Patterns Most farrowing rooms use negative pressure ventilation. Exhaust fans pull air out of the room, creating a slight vacuum that draws fresh air in through inlets. The incoming air should be directed across the ceiling to warm and mix before it drops to animal level. Inlets should be located along the outside walls or in the ceiling. The air should move from the inlet across the room to the exhaust fans, creating a uniform airflow. Avoid placing inlets directly above piglet creep areas, as cold air dropping onto piglets causes chilling. Exhaust fans are typically placed in the ceiling or in the wall opposite the inlets. The fans should be sized to provide the required air exchange at both minimum and maximum ventilation rates. ### Ventilation Rates Use these ventilation rate guidelines for farrowing rooms: - Winter minimum: 20 to 30 cubic feet per minute per sow - Spring and fall: 50 to 100 cubic feet per minute per sow - Summer maximum: 200 to 300 cubic feet per minute per sow These rates assume a 500 pound sow with a litter of 10 to 12 piglets. Larger sows and bigger litters require higher rates. The ventilation system should have at least two stages. The first stage runs continuously at the minimum rate to remove moisture and gases. Additional stages cycle on as temperature rises. Variable speed fans provide smoother control than multi speed fans. ### Temperature Control The sow's comfort zone is 60 to 70 degrees Fahrenheit. Piglets need 85 to 90 degrees for the first week, dropping to 75 to 80 by weaning. This 20 degree difference within the same room requires careful design. The creep area provides the warm microclimate for piglets. Heat lamps, heat mats, or hot water pipes in the creep floor maintain the higher temperature. The rest of the room is kept at the sow's comfort temperature. Use zone heating in the creep area rather than heating the entire room. This reduces energy costs and keeps the sow comfortable. A 125 to 250 watt heat lamp per crate is typical, or a heat mat rated at 40 to 60 watts per square foot. ### Humidity and Air Quality Relative humidity in the farrowing room should stay between 50 and 70 percent. Higher humidity promotes bacterial growth and increases the risk of scours. Lower humidity dries out mucous membranes and increases dust. Monitor ammonia levels with a simple gas detection tube or electronic sensor. Ammonia should stay below 10 parts per million at piglet level. Hydrogen sulfide should stay below 5 parts per million. If you can smell ammonia when you enter the room, the ventilation rate is too low. ## Lighting for Observation and Work Good lighting is essential for farrowing observation and piglet processing. The room should be bright enough to see the sow's vulva and udder clearly during farrowing and to inspect piglets for injuries or illness. Use these lighting guidelines: - General room lighting: 20 to 30 foot candles at floor level - Farrowing observation area: 50 foot candles at the rear of the crate - Processing area: 50 to 75 foot candles on the work surface - Night lighting: 5 to 10 foot candles for observation without disturbing sows LED lighting is the most efficient option for farrowing rooms. Choose fixtures with a high IP rating for washdown resistance. Place lights so they do not shine directly into the sow's eyes, which can cause her to be restless. ## Feed and Water Systems Feed and water delivery should be designed for easy access and minimal disturbance to the sow. Sows in farrowing crates need to eat and drink freely while lying down or standing. ### Feed Delivery Most farrowing rooms use a feed trough at the front of the crate. The trough should be easy to fill from the feed aisle and easy to clean. Some designs use a trough that swings outward for filling and cleaning. Others use a fixed trough with a feed drop tube from a hopper above. Feed delivery options include: - Hand filling each trough from a cart or wheelbarrow - Automated drop tube system with a central hopper - Sow feeding stations that dispense a set amount at set times Sows should be fed 2 to 3 times per day during lactation. The feed should be delivered at the same times each day to establish a routine. Many producers feed once in the morning and once in the afternoon, with a third feeding for sows with large litters. ### Water Delivery Sows need constant access to clean water. Use a nipple drinker or bowl drinker mounted at the front of the crate. The drinker should be positioned so the sow can reach it while lying down. Water flow rate should be 2 to 4 cups per minute for lactating sows. Check drinkers daily for clogs or leaks. A sow that is not drinking enough will reduce feed intake and milk production. Piglets need access to water from about 1 week of age. Provide a low height nipple drinker or a small bowl in the creep area. Piglets that start drinking early are better prepared for the stress of weaning. ## Manure Handling Systems The manure handling system must remove waste from the room efficiently without creating odors or attracting flies. The choice of system depends on the flooring type and the overall farm manure management plan. ### Pull Plug Systems Pull plug systems use a shallow pit under the slatted floor with a plug at one end. Manure accumulates in the pit for 1 to 2 weeks, then the plug is pulled and the pit drains to a storage lagoon or tank. This system is simple and reliable. The pit should be 2 to 3 feet deep with a slope of 1 to 2 percent toward the drain. The plug mechanism should be accessible from outside the room so you can drain the pit without entering the farrowing room. ### Deep Pit Systems Deep pits store manure for 6 to 12 months under the building. This system reduces the frequency of manure removal but requires careful ventilation to control gases. Deep pits also make it difficult to inspect or repair the pit floor. Deep pit systems are more common in large operations. They require a building design that can support the weight of the pit contents and a ventilation system that can handle the gas load. ### Scrape Systems Scrape systems use a mechanical scraper or flush system to remove manure from a shallow gutter several times per day. The manure is moved to a collection point outside the building. Flush systems use water to push manure down a sloped gutter. They are effective but use significant amounts of water. Scrape systems use a blade pulled by a cable to move manure to a collection point. Choose the manure system that matches your labor availability and environmental regulations. A system that requires daily attention will fail if you cannot commit the labor. ## All-In All-Out Pig Flow and Room Turnaround All-in all-out is the foundation of modern farrowing house management. The entire room is filled with sows at the same stage of gestation, they farrow within a few days of each other, and the room is emptied completely at weaning. The room is then cleaned, disinfected, and left empty before the next group enters. The empty period is critical. A minimum of 7 days empty is recommended for breaking disease cycles. Some operations use 10 to 14 days for high health herds or after a disease outbreak. The room turnaround sequence is: 1. Wean all piglets and move them to the nursery 2. Move sows back to gestation or cull them 3. Remove all portable equipment from the room 4. Pre soak the room with water and detergent 5. Pressure wash all surfaces, including walls and ceilings 6. Apply disinfectant to all surfaces 7. Allow the room to dry completely 8. Inspect for missed spots and repair any damage 9. Set up crates, heat lamps, and feeders for the next group 10. Leave the room empty for the planned down time The cleaning crew should work from the clean end of the room to the dirty end. Start at the feed aisle and work toward the manure pit. Use a separate set of boots and coveralls for the cleaning crew to avoid bringing pathogens into other rooms. ## Common Mistakes in Farrowing House Layout Several design and management mistakes appear repeatedly in farrowing houses. Avoiding these problems during the planning phase saves years of frustration. ### Making Aisles Too Narrow The most common mistake is undersizing aisles to save building space. A service aisle that is 3 feet wide seems adequate on paper but becomes a bottleneck when you need to move a sow or carry equipment. Workers will find ways to compensate, often by climbing over crates or squeezing through gaps, which creates safety hazards. ### Ignoring Ventilation Dead Zones Every room has areas where air does not circulate well. These dead zones collect ammonia and moisture, creating health problems for the animals in those crates. Place crates away from corners and design the airflow to reach all parts of the room. Test the ventilation system with a smoke pencil or incense stick before moving animals in. ### Placing Creep Areas in Drafts The creep area must be protected from drafts. Cold air dropping from an inlet or blowing through a gap under a door will chill piglets even when the room temperature is correct. Position creep areas away from air inlets and seal any gaps that allow drafts. ### Overcrowding the Room Adding extra crates to a room to increase capacity usually backfires. The extra crates reduce aisle space, make observation harder, and increase disease pressure. A room that is 10 percent over capacity will have 20 to 30 percent more health problems. ### Poor Drainage The floor must slope toward the drain or pit for effective washing. A floor that holds water after cleaning keeps the room damp and promotes bacterial growth. Check the slope during construction and correct any low spots before the building is finished. ### Inadequate Electrical Outlets Farrowing rooms need electrical outlets for heat lamps, fans, and equipment. Install outlets every 10 to 15 feet along the service aisle and near the feed aisle. Use ground fault circuit interrupters to protect against shock in wet conditions. ### Forgetting the Human Element The best farrowing house layout is one that the staff actually use. Involve the people who will work in the building in the design process. Ask them about the tasks they perform daily and the equipment they use. A layout that looks good on paper but is awkward to work in will be abandoned or modified by the staff. ## Decision Thresholds for Design Choices Not every operation needs the same farrowing house design. Use these decision thresholds to match the design to your operation. ### Herd Size - Under 50 sows: Single row or double row layout with 8 to 16 crates per room. Simplicity and low cost matter more than space efficiency. - 50 to 200 sows: Double row layout with 16 to 30 crates per room. Balance labor efficiency with building cost. - Over 200 sows: Multiple double row rooms or four row layouts. Automated feeding and manure systems become cost effective at this scale. ### Weaning Age - Weaning at 21 days or less: Crate occupation is 4 to 5 weeks total. Plan for 5 to 6 groups per room per year. - Weaning at 28 days or more: Crate occupation is 5 to 6 weeks. Plan for 4 to 5 groups per room per year. - Segregated early weaning: Requires more rooms to accommodate the faster group turnover. ### Climate - Cold climates: Focus on insulation and minimum ventilation rates. Heat recovery systems can reduce energy costs. - Hot climates: Focus on maximum ventilation and cooling systems. Evaporative cooling pads or high pressure fogging may be needed. - Humid climates: Focus on dehumidification and air movement to prevent moisture buildup. ### Labor Availability - Limited labor: Choose automated feeding, self cleaning manure systems, and easy access crates. The extra cost is justified by reduced labor needs. - Abundant labor: Simpler systems are acceptable. Hand feeding and manual cleaning work well when staff are available. ## Monitoring and Recordkeeping in the Farrowing House A well designed farrowing house still requires daily monitoring and careful recordkeeping. The records you keep during farrowing and lactation tell you whether the layout and management are working. ### Daily Monitoring Checklist Walk the farrowing room at least twice per day, more often during farrowing. Check each crate for: - Sow comfort and behavior - Piglet activity and nursing behavior - Feed and water intake - Signs of scours or respiratory disease - Crate damage or malfunctions - Temperature and ventilation performance - Cleanliness of floors and creep areas During farrowing, check sows every 30 to 60 minutes. Look for signs of dystocia, including: - Straining for more than 30 minutes without producing a piglet - More than 2 hours between piglets - Dark green or foul smelling discharge - A piglet stuck in the birth canal ### Farrowing Records Record the following for each sow at farrowing: - Date and time of farrowing - Number of pigs born alive - Number of stillborns - Number of mummies - Birth weight of the litter or individual piglets - Any farrowing assistance required - Sow health issues Use a farrowing card attached to each crate or a digital record system. The data from these records feeds into your genetic improvement program and helps identify problem sows. ### Lactation Records During lactation, track: - Piglet mortality and cause of death - Scours treatments and response - Sow feed intake - Sow body condition score - Weaning weight of the litter - Weaning age Weaning weight is a key indicator of milk production and piglet health. A litter that weans below the target weight indicates problems with sow nutrition, piglet health, or the environment. ### Room Performance Records Track the performance of each farrowing room over time: - Preweaning mortality percentage - Average weaning weight - Sow feed intake per day - Days the room was empty between groups - Cleaning and disinfection time Compare rooms against each other. If one room consistently has higher mortality or lower weaning weights, investigate the ventilation, temperature control, and cleaning procedures in that room. ## When to Call a Veterinarian or Extension Agent The farrowing house layout cannot solve every problem. Some situations require professional help from a veterinarian or extension agent. ### Call a Veterinarian When - Preweaning mortality exceeds 15 percent for more than one group - Scours outbreaks affect multiple litters and do not respond to treatment - Sows show signs of mastitis, metritis, or agalactia - Piglets show neurological signs, tremors, or unusual mortality patterns - You suspect a reportable disease such as PRRS, PED, or TGE - You need help designing a disease control or eradication program A veterinarian can help you investigate the cause of health problems and recommend changes to the facility or management. They can also help you collect diagnostic samples and interpret laboratory results. ### Call an Extension Agent When - You are planning a new farrowing house or major remodel - You need help with ventilation system design or troubleshooting - You want to compare different flooring, feeding, or manure systems - You need help interpreting production records - You want to learn about new technologies or management practices Extension agents have access to research based information and can connect you with other producers who have faced similar decisions. They can also help you evaluate the economics of different design choices. ### Reportable Diseases Some swine diseases are reportable to state or federal authorities. If you suspect a disease on the reportable list, contact your veterinarian immediately. They will help you confirm the diagnosis and report it to the appropriate agency. The USDA Animal and Plant Health Inspection Service oversees swine health programs at the federal level. Your state animal health official handles reportable diseases within your state. Your veterinarian knows the reporting requirements for your area. ## Frequently Asked Questions ### How many farrowing crates do I need for 100 sows? For a 100 sow herd with 90 percent farrowing rate and 21 day weaning, you need about 25 to 30 crates. This assumes you farrow in weekly groups of 8 to 9 sows and each group occupies the room for 5 weeks. Add a 10 percent buffer to handle seasonal variation and slow farrowing groups. ### What is the best crate size for a farrowing house? Standard crates are 5 by 7 feet, which suits most commercial sow breeds. For larger breeds such as Landrace or Large White crosses, use 6 by 8 feet crates. The crate should be adjustable in width to accommodate gilts and mature sows. A crate that is too large increases crushing risk, while a crate that is too small causes sow discomfort. ### Should I use fully slatted or partially slatted floors? Fully slatted floors are easier to keep clean and reduce labor for manure removal. Partially slatted floors provide better footing and a warmer lying area for piglets but require more cleaning. For most commercial operations, fully slatted floors with plastic coated wire in the creep area work well. Small operations that use bedding may prefer partially slatted or solid floors. ### How long should a farrowing room be empty between groups? A minimum of 7 days empty is recommended. This allows time for cleaning, disinfection, and drying. The room should be completely dry before the next group enters. Some high health herds use 10 to 14 days empty to further reduce disease pressure. ### What temperature should a farrowing room be? The room should be kept at 68 to 75 degrees Fahrenheit for the sow. The creep area for piglets needs to be 85 to 90 degrees for the first week, decreasing by about 2 degrees per week to 75 to 80 degrees at weaning. Use zone heating in the creep area rather than heating the whole room. ### How do I prevent piglets from being crushed by the sow? The farrowing crate is the primary protection against crushing. Set the crate width to fit the sow snugly without being restrictive. Provide a piglet creep area with a heat source that attracts piglets away from the sow's lying area. Check the crate adjustment each time a sow enters. Crushing is highest in the first 72 hours after birth, so monitor closely during this period. ### What ventilation system is best for a farrowing house? Negative pressure ventilation with exhaust fans and ceiling inlets is the most common and reliable system. Use variable speed fans for smooth control. Provide at least two ventilation stages and a backup system for power failure. The system should be able to provide 20 to 30 cubic feet per minute per sow in winter and 200 to 300 in summer. ### How do I know if my [farrowing house ventilation](/knowledge/animal-farming/swine/farrowing-house-ventilation-design-air-quality) is working? Monitor ammonia levels, which should stay below 10 parts per million at piglet level. Check for drafts using a smoke pencil or your hand. Watch for condensation on walls and ceilings, which indicates inadequate moisture removal. Piglet health and sow feed intake are the ultimate indicators of ventilation quality. ## Related Farming Guides This section will be populated with links to related farming guides on farrowing management, piglet care, sow nutrition, and swine facility design. Check back for updates or browse the farming library for additional resources. ## Related Clinical & Scientific Guides * [Pig Enrichment Programs and Behavior Monitoring](/knowledge/animal-farming/swine/pig-enrichment-programs-and-behavior-monitoring) * [Swine Handling Facility Design for Safe Pig Movement](/knowledge/animal-farming/swine/swine-handling-facility-design-safe-pig-movement) * [Swine Feeding Management for Grow-Finish Pigs](/knowledge/animal-farming/swine/swine-feeding-management-for-grow-finish-pigs) ## References - National Pork Board: https://www.pork.org/ - USDA APHIS Swine Health: https://www.aphis.usda.gov/livestock-poultry-disease/swine - FAO Pig Production: https://www.fao.org/pig-production-and-products/en/ - FAO Animal Production and Health: https://www.fao.org/animal-production/en/ - WOAH (World Organisation for Animal Health): https://www.woah.org/en/home/ > This article is educational and is not a substitute for veterinary diagnosis, treatment, public-health guidance, or regulatory reporting.