All-in/All-out

All-in/All-out (AIAO)
Why?	It does depend on where you start – but this gives you a guide:
	7-12% improvement in ADG and FCR. 50% reduction in post-weaning mortality. 50% reduction in the medicine bill
	100% improvement in stockperson morale
	Pathogen control. PRRSv control is not possible without AIAO
	Farrowing house variability must be eliminated. Farrowing output must be batched
	Correct (legal) stocking density – 30kg pig 0.3m^2 or finishing pigs 0.65-1m^2
What is it?	The room is cleaned and disinfected before the batch of pigs enter the building
	No additional pigs are added to the room/batch until all the pigs are removed
	The building is cleaned, disinfected and rested
	Filling even the next day is not acceptable –, the new pigs enters a building that is not clean: this is continuous flow
AIAO is about the whole area – pigs, building, equipment and medicines
AIAO by water		AIAO by feed	AIAO by floor		AIAO by air
Effects of poor AIAO
Diarrhoea weaner 3 days			Mixed ages		Empty pens
Where does AIAO start?	AIAO starts in the farrowing house. If you don’t do AIAO in the farrowing area you don’t do AIAO Pig Flow
	The farm plan runs like a river from a lake it’s important to remove the rapids
	Gestation (continuous flow) ® Farrowing (AIAO) ® Wean to finish (AIAO)
Risk of pathogen spread? What is the risk in the farrowing area? Moving adult sows through the farrowing area is a small risk, whereas moving a healthy pig is an enormous risk
I can’t do AIAO	Mark/tag pigs which enter after the first batch and note production effects. In one farm, the mortality post-weaning was: 2% first group, 5% second group and 10% third group.