The deep body temperature of the newly born piglet (39°C) in many circumstances drops immediately after birth. A drop in body temperature of 2°C or more is considered to constitute chilling. When pigs are chilled they become lethargic and are more prone to overlying and starvation (Stephens, 1971). Because chilled piglets are less successful in competing for a suckling position and in obtaining colostrum they are more prone to disease such as scouring (Kelley, 1982). Lynch (1983) found in a farrowing house temperature of 24°C, 23 and 3 per cent of piglets had a body temperature of 37°C or less at 1 and 24 hours of age respectively. When farrowing house temperature was at 17°C, the proportion of chilled pigs (body temperature below 37°C) was 72,59 and 6 per cent at 1, 24 and 48 hours of age respectively. Thus, the incidence of chilling after birth can be extremely high and the consequences are likely to be serious. An experiment was carried out to investigate approaches for minimising the drop in piglet body temperature after birth and to examine the effects on piglet survival and growth.