Ferment Bed Pig Housing Design
In the fermentation bed pig breeding system, the focus shifts from traditional feeding and management to the precise control of microbial communities within the bed. Creating an optimal ecological environment for these microbes is essential, as they play a crucial role in breaking down pig waste, reducing pollution, improving barn conditions, saving resources, and ultimately producing high-quality, healthy pigs.
The microecological environment of the fermentation bed involves factors like temperature and humidity. To maintain ideal conditions, the moisture content in the organic litter should be kept between 55% and 65% year-round. While this environment supports microbial activity, it can be uncomfortable for pigs due to high heat and humidity. Therefore, effective ventilation is key to removing excess moisture and ensuring a comfortable living space for the animals. Proper ventilation design is one of the most critical aspects of successful fermentation bed pig farming.
The structure of a fermentation bed pig house includes three main components: the fermentation bed itself, the external protective structure, and internal facilities.
First, the Fermentation Bed
1. Fermentation beds are typically classified into three types based on their placement: ground-level, underground, and semi-underground. Ground-level beds are ideal for areas with high groundwater levels, as they prevent rainwater from entering the litter and promote good airflow. However, they may create uneven terrain that complicates feed transport. Underground beds are suitable for regions with low groundwater levels, offering lower construction costs and better insulation during winter. Semi-underground designs combine the benefits of both, using excavated soil for pathways and reducing labor costs while improving ventilation and accessibility.
2. The depth of the fermentation tank depends on factors such as pig density and waste production. Nursery pens usually have a depth of 60–80 cm, while larger pigs require deeper beds, around 80–100 cm. The tank is typically surrounded by brick walls and built on natural ground.
Second, the Pig House External Structure
1. The pig house must be spacious enough to allow proper air circulation. A typical span is 9–12 meters, with a ceiling height of at least 2.5 meters above the fermentation bed. The length varies depending on local conditions, but the total area should be no less than 200 square meters.
2. Roofs are often designed with a half-belfry style, featuring vertical ventilation windows at the top. This allows warm, moist air to escape, while cool air enters through side vents. This natural convection helps regulate temperature and humidity, keeping the fermentation bed dry and comfortable for pigs. In colder climates, materials like polystyrene color steel plates are used for better insulation. Ventilation is crucial, especially in summer when hot weather can lead to poor air quality if not managed properly.
3. Walls and windows are designed with thick northern walls and large southern windows to maximize sunlight and airflow. North-facing windows are adjustable, opening in summer and closing in winter to maintain warmth. South-facing windows are large for light and ventilation, positioned above the fermentation bed to enhance airflow. In some cases, plastic greenhouses are used for better lighting and climate control.
Third, Internal Facilities
1. Pig stalls are arranged in single rows, with each stall about 4 meters wide and 6–8 meters long. This layout provides ample space for pigs to move, rest, and perform natural behaviors. Partition walls extend below the fermentation bed to prevent pigs from crossing between pens.
2. Feed troughs and water drinkers are placed on opposite ends of the pen to separate feeding and drinking areas. This encourages movement and reduces fat accumulation, promoting healthier pigs. Troughs are installed along the north wall, with automatic drinkers on the south side. Water is directed through ditches to drainage pipes outside the barn to prevent contamination of the fermentation bed.
3. A wide aisle (1–2 meters) runs between the pig stalls and the fermentation bed, with a hard concrete surface to provide cooling in summer. A small gap between the fermentation bed and the southern wall allows for drainage and prevents rainwater from directly hitting the bed.
In summary, designing a pig house for fermentation bed systems requires a deep understanding of both microbial ecology and pig behavior. By optimizing environmental factors such as temperature, humidity, ventilation, and lighting, farmers can create a sustainable, efficient, and healthy environment for pigs, leading to improved productivity and animal welfare.
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