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Pig Industry Articles by Category
Displaying Articles 116-138 in Production Management
Pig Industry Articles: Production Management
Pork Production Around the World - Challenges & Opportunities: Canada
By Clare Schlegel, Canadian Pork Council - This article is from a collection of the scientific papers presented at the 2006 London Swine Conference.
By Clare Schlegel, Canadian Pork Council - This article is from a collection of the scientific papers presented at the 2006 London Swine Conference.
Danish Pork Industry - Achieving productivity - Part 4
By Terry L. Steinhart and Larry McMullen, ISU Extension Swine Field Specialist - In October 2005, Iowa State University Extension swine field specialists, Iowa Pork Industry Center staff and IPPA president Steve Kerns traveled to Denmark for a first-hand...
By Terry L. Steinhart and Larry McMullen, ISU Extension Swine Field Specialist - In October 2005, Iowa State University Extension swine field specialists, Iowa Pork Industry Center staff and IPPA president Steve Kerns traveled to Denmark for a first-hand...
The Secret Of My Success? Good People!
By Sam Walton, Pig World - I know it’s an embarrassment to Phil Stephenson to be seen as ‘the best’, but if attention to detail is anything to go by then he deserves the title – even though he insists he does nothing out of the ordinary.
By Sam Walton, Pig World - I know it’s an embarrassment to Phil Stephenson to be seen as ‘the best’, but if attention to detail is anything to go by then he deserves the title – even though he insists he does nothing out of the ordinary.
The Effect of Space Allocation in Hoop Structures on Swine Performance and Pork Quality
By Brenda Patton, research assistant, animal science; Elisabeth Huff-Lonergan, associate professor of animal science; Mark Honeyman, professor of animal science; Steven Lonergan, associate professor of animal science. This article is from the Iowa State...
By Brenda Patton, research assistant, animal science; Elisabeth Huff-Lonergan, associate professor of animal science; Mark Honeyman, professor of animal science; Steven Lonergan, associate professor of animal science. This article is from the Iowa State...
Industry Structure/Integration: What are the Options for the Canadian Pork Industry?
By Jerry Bouma and presented at the 2006 Banff Pork Seminar - The Canadian pork industry is poised to build on its current position as the world’s largest pork exporter.
By Jerry Bouma and presented at the 2006 Banff Pork Seminar - The Canadian pork industry is poised to build on its current position as the world’s largest pork exporter.
A Cost-Benefit Analysis Of Salmonella-Control Strategies In Danish Pork Production
By S.G. Goldbach and L. Alban, Danish Meat Association and published by Prev Vet Med - In Denmark, it was agreed to lower the Salmonella prevalence in pork to 1.2% before the end of 2006.
By S.G. Goldbach and L. Alban, Danish Meat Association and published by Prev Vet Med - In Denmark, it was agreed to lower the Salmonella prevalence in pork to 1.2% before the end of 2006.
London Swine Conference Proceedings 2006 - Summary
This article is a collection of the scientific papers presented at the 2006 London Swine Conference.
This article is a collection of the scientific papers presented at the 2006 London Swine Conference.
Banff Pork Seminar: The Beginnings
By Wayne Lamble and presented at the 2006 Banff Pork Seminar - Since the establishment of the University of Alberta Department of Extension in 1912, it has worked with other academic units of the University, including the Faculty of Agriculture, to find,...
By Wayne Lamble and presented at the 2006 Banff Pork Seminar - Since the establishment of the University of Alberta Department of Extension in 1912, it has worked with other academic units of the University, including the Faculty of Agriculture, to find,...
Achieving 30 Pigs/sow/year
Summarized by Emma Clowes, Alberta Agriculture, Food and Rural Development - A breakout session at this year's Banff Pork Seminar was dedicated to the achievement of 30 pigs per sow per year, this article summarizes this session.
Summarized by Emma Clowes, Alberta Agriculture, Food and Rural Development - A breakout session at this year's Banff Pork Seminar was dedicated to the achievement of 30 pigs per sow per year, this article summarizes this session.
Making Good Pork Perfect
By Jeanine Wallace, Ontario Pork - The pork value chain involves many processes, from the farm through to the slaughterhouse, restaurant and grocery trades.
By Jeanine Wallace, Ontario Pork - The pork value chain involves many processes, from the farm through to the slaughterhouse, restaurant and grocery trades.
Reducing Transport Losses in Pigs
By Aces News, University of Illinois - Losses of pigs in transport to market can be cut by as much as one-half, according to ongoing research at the University of Illinois.
By Aces News, University of Illinois - Losses of pigs in transport to market can be cut by as much as one-half, according to ongoing research at the University of Illinois.
A Fourfold Approach To Better Swine Management
By Alberta Pork. Pork producers have gained a reputation for being innovators in technology, environmental stewardship and other factors that have improved individual farms and advanced the industry as a whole.
By Alberta Pork. Pork producers have gained a reputation for being innovators in technology, environmental stewardship and other factors that have improved individual farms and advanced the industry as a whole.
Basic Pig Husbandry - The Grower Herd
By Graeme Taylor and Greg Roese, Livestock Officers Pigs, Intensive Industries Development, Tamworth - This Primefact is one of five articles providing an overview of basic pig husbandry, covering boars, gilts and sows, the litter, weaners and grower...
By Graeme Taylor and Greg Roese, Livestock Officers Pigs, Intensive Industries Development, Tamworth - This Primefact is one of five articles providing an overview of basic pig husbandry, covering boars, gilts and sows, the litter, weaners and grower...
Large Group Housing for Finishing Pigs
By Harold W. Gonyou and Lee Whittington and published by the Prairie Swine Center - Conventional management of grow/finish pigs until recently has been to keep one or two litters in each pen in order to minimize aggression. In recent years we have moved...
By Harold W. Gonyou and Lee Whittington and published by the Prairie Swine Center - Conventional management of grow/finish pigs until recently has been to keep one or two litters in each pen in order to minimize aggression. In recent years we have moved...
A Guide To The Food Hygiene & Other Regulations For The Meat Industry
By The Meat Hygiene Services and the Department of Agriculture and Rural Development in Northern Ireland - This Guide is relevant to those UK food businesses that slaughter animals for human consumption or cut or process meat, particularly those establishments...
By The Meat Hygiene Services and the Department of Agriculture and Rural Development in Northern Ireland - This Guide is relevant to those UK food businesses that slaughter animals for human consumption or cut or process meat, particularly those establishments...
Factors affecting backfat as a carcass quality parameter
By T. Cottrell, C. Dewey, R. Friendship, C. Ribble Department of Population Medicine, University of Guelph - This article is taken from the University of Guelph Swine Research Review 2005 report. Pigs produced with consistently low back fat are valuable...
By T. Cottrell, C. Dewey, R. Friendship, C. Ribble Department of Population Medicine, University of Guelph - This article is taken from the University of Guelph Swine Research Review 2005 report. Pigs produced with consistently low back fat are valuable...
Factors affecting depth of muscle as a carcass quality parameter
By T. Cottrell, C. Dewey, R. Friendship, C. Ribble Department of Population Medicine, University of Guelph - This article is taken from the University of Guelph Swine Research Review 2005 report. Pigs produced with consistently large muscle depth are...
By T. Cottrell, C. Dewey, R. Friendship, C. Ribble Department of Population Medicine, University of Guelph - This article is taken from the University of Guelph Swine Research Review 2005 report. Pigs produced with consistently large muscle depth are...
Controlled reproduction of the pig: The benefits of P.G. 600
By Jan Baars, Annette Bonde Larsen and Marc Martens, Intervet. - P.G. 600 was developed in the beginning of the sixties and introduced on the Dutch market in 1965. Since then it has been registered in pig producing countries all over the world, including...
By Jan Baars, Annette Bonde Larsen and Marc Martens, Intervet. - P.G. 600 was developed in the beginning of the sixties and introduced on the Dutch market in 1965. Since then it has been registered in pig producing countries all over the world, including...
Influence of Ultimate pH on Meat Quality and Consumer Purchasing Decisions
By Ronald Klont, PIC’s Northern European Pork Chain Manager - Ronald Klont defines the relationships between ultimate pH and four of the five meat quality attributes that impact consumer purchasing decisions - taste, appearance and juiciness.
By Ronald Klont, PIC’s Northern European Pork Chain Manager - Ronald Klont defines the relationships between ultimate pH and four of the five meat quality attributes that impact consumer purchasing decisions - taste, appearance and juiciness.
Competition from South American Pork Production
By Luciano Roppa and presented at the 2005 Banff Pork Seminar - The ongoing growth of the world population has made researchers ask where food will be produced in the future. What areas will have land and water availability for food production based on...
By Luciano Roppa and presented at the 2005 Banff Pork Seminar - The ongoing growth of the world population has made researchers ask where food will be produced in the future. What areas will have land and water availability for food production based on...
Seven ways to reduce energy costs
By Jay Harmon, Ph.D., P.E., Iowa State University and Mark Boggess, Ph.D., National Pork Board - The high price of energy will impact many activities on the farm. Not only are prices at the gasoline pump high, but as oil and energy costs rise, natural...
By Jay Harmon, Ph.D., P.E., Iowa State University and Mark Boggess, Ph.D., National Pork Board - The high price of energy will impact many activities on the farm. Not only are prices at the gasoline pump high, but as oil and energy costs rise, natural...
Preventing Carcass Losses
By Julia Keenliside, Swine Veterinarian, Alberta Government. When margins are tight, getting the most dollars for every pig marketed is critical. Certain health problems can lead to extra carcass trims and condemnations, reducing any profits made. Many...
By Julia Keenliside, Swine Veterinarian, Alberta Government. When margins are tight, getting the most dollars for every pig marketed is critical. Certain health problems can lead to extra carcass trims and condemnations, reducing any profits made. Many...
Meat Quality vs Costs of Production: which way should the industry go?
By Jeff Wood, Professor of Food Animal Science, University of Bristol and presented at the 16th Annual JSR Technical Conference - Both meat quality and costs of production (COP) are clearly important for the future, but whereas reducing COP is a clear...
By Jeff Wood, Professor of Food Animal Science, University of Bristol and presented at the 16th Annual JSR Technical Conference - Both meat quality and costs of production (COP) are clearly important for the future, but whereas reducing COP is a clear...
