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Effects of Dietary Potassium Diformate in Piglets and Fatteners Under Tropical Conditions
Dietary potassium diformate (KDF) has been widely applied in pig production for almost 20 years and has been reported in numerous publications and conference contributions, for its use in sows, piglets and fatteners, writes Christian Lückstädt, Addcon....
Weaning Pigs Agree: “Change is Hard”
How would you feel if one day – seemingly out of the blue – someone took away your favorite beverage and replaced it with something they said was good for you? Would you scream frustration? Would you refuse to do anything? Would you sulk? If you said,...
Does Circulating Antibody Play a Role in the Protection of Piglets Against Porcine Epidemic Diarrhea Virus?
The Coronaviridae is a large and complex family of enveloped, single-stranded, positive-sense RNA viruses that cause enteric and respiratory disease in humans and animals, write Luis Gabriel Giménez-Lirola et al, College of Veterinary Medicine, Iowa...
Issues with Carbon Dioxide Stunning of Pigs
CO2 stunning can be reversible; pigs may recover consciousness, therefore the time between stunning and exsanguination is a determining factor for the efficiency of the stunning process....
Pig Farming - Feeding for Successful Offspring
The swine industry has made great strides in swine reproduction; most specifically in the areas of increased litter size, increased milk production and improvements in productivity traits. With such rapid growth and improvement in those areas, other areas...
Variation in Pig Growth Rate and Live Weight
Measuring variation in live weight in a population of pigs is conceptually very simple but problematic because it requires that large numbers of pigs are weighed periodically....
Evaluation of Electrostatic Particle Ionization Technology for Decreasing Airborne Pathogens in Pigs
Influenza A virus (IAV), porcine reproductive and respiratory syndrome virus (PRRSV), porcine epidemic diarrhea virus (PEDV) and Staphylococcus aureus are important swine pathogens capable of being transmitted via aerosols. The electrostatic particle...
Consumers and Pork Quality – Sensory Taste
Globally, pork is consumed in the largest proportion of all meat (40.1%), followed by poultry (34.1%), beef (21.0%) and finally sheep and goat meat (4.7%) (USDA, 2015). Consumers are the last and most important step in the pork chain, and satisfying their...
Dynamic Distribution of Gut Microbiota and the Relationship with Apparent Crude Fiber Digestibility and Growth in Pigs
The large and diverse microbial population contained in the mammalian gastrointestinal tract plays an important role in health and nutrient digestion, writes Qing Niu et al, Institute of Swine Science, Nanjing Agricultural University, Nanjing, China....
Issues in Group Housing of Sows
Group housing of sows requires careful management, since a whole range of issues can become problematic. Two of these issues, belly nosing and roundworm infections, were discussed during the 24th International Pig Veterinary Society Congress in Dublin,...
Effectiveness of Hygen Pro® Strept Phytobiotic versus Clinical Strains of Porcine Streptococcus Suis
Streptococcal infections are one of the leading causes of economic and production losses in pig farming, write Téllez, S et al, Liptosa....
Immunity and Gastrointestinal Function of Weaning Pigs
Weaning is a critical period in a pig’s life; the pig must cope with separation from the sow, the transition from highly digestible milk to a less digestible and more complex solid feed, a new environment, movement and separation from littermates, and...
General Ventilation Principles to Maximise Pig Productivity
Pig production around the globe has become very sophisticated with well-controlled environments that, if controlled properly, maximize animal well-being and production efficiency. The major thermal challenge in pig housing is economical mitigation of...
Controlling Gastric Ulcers in Pigs
Gastric ulcers in finishing pigs can be a major issue, affecting performance factors such as weight gain and feed conversion. Several investigations on ulcers were presented during the 24th International Pig Veterinary Society Congress in Dublin, Ireland,...
Consumer Perspectives on Pork Quality
I was recently at the National Swine Improvement Federation (NSFI) conference in Raleigh, NC. This conference is held annually with most attendees being involved directly in the pork genetics industry. One of the key topics this year was consumer perspective...
Nutriad Concludes 2016 Spain Maize Mycotoxin Survey
Mycotoxins are secondary metabolites produced by filamentous fungi that cause a toxic response (mycotoxicosis) when ingested by farm and companion animals....
Chelated Trace Minerals Boost Piglet Immunity, Growth
For decades, the global swine industry fed low levels of certain antibiotics to pigs to maintain gut health and improve growth. However, concerns about antibiotic resistance in humans and antibiotic use in animals have resulted in tightened regulations,...
Nursery Weight Predicts Finishing Pig Performance
New research from Purina Animal Nutrition shows that every pound a pig gains at weaning can be correlated to nearly 2 pounds at the end of nursery and nearly 4 pounds at finishing....
Discerning Pig Screams in Production Environments
Pig vocalisations convey information about their current state of health and welfare. Continuously monitoring these vocalisations can provide useful information for the farmer, write J.Vandermeulen et al, M3-BIORES, KU Leuven, Leuven Belgium....
Optimise Sow Performance Through Efficient Mineral Supplementation
For many decades the focus for sow farmers has been on increasing the number of total weaned piglets per sow per year. This number has been steadily rising, with more and more farmers now reaching the impressive number of 35 piglets weaned per sow per...
Nutriad 2016 UK & Ireland Mycotoxin Survey in Wheat
Mycotoxins are secondary metabolites produced by filamentous fungi that cause a toxic response (mycotoxicosis) when ingested by farm and companion animals....
How to Reduce Pig Weight Variability?
In a sector aiming at standardizing the final product at the maximum, variability in pig weight at slaughter age is still one of the major issues in the swine industry nowadays, reports Miquel Collel (Director, Scientific Marketing Affairs, Global Swine)...
Consumers and Pork Quality - Tenderness
For the pork industry, there is one common goal: to provide a cost competitive, wholesome, uniform and quality product to the consumer....
 
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