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Pig Industry Articles by Category
Displaying Articles 185-207 in Production Management
Pig Industry Articles: Production Management
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...
Impact of genetic selection on management
By J.A.B. Robinson and M.M. Buhr, University of Guelph - Boars in an artificial insemination centre have been selected for their superior genetic potential, with ‘superior’ being defined as having traits the customer wants transmitted to his herd....
By J.A.B. Robinson and M.M. Buhr, University of Guelph - Boars in an artificial insemination centre have been selected for their superior genetic potential, with ‘superior’ being defined as having traits the customer wants transmitted to his herd....
Semen Extension: A comparison of Methods
By W.E. Morgan Morrow, North Carolina State University - Optimizing procedures for handling semen is an important component of any boar-stud-management program. One procedure that has gained attention is the concept of “pre-extension”, whereby a small...
By W.E. Morgan Morrow, North Carolina State University - Optimizing procedures for handling semen is an important component of any boar-stud-management program. One procedure that has gained attention is the concept of “pre-extension”, whereby a small...
Effects of intermittent lighting on resting behavior by newly weaned piglets
By ST Millman, KC Sheppard, M Madden, A Valliant Department of Population Medicine, University of Guelph - This article is taken from the University of Guelph Swine Research Review 2005 report. Piglets are challenged with a number of stressors during...
By ST Millman, KC Sheppard, M Madden, A Valliant Department of Population Medicine, University of Guelph - This article is taken from the University of Guelph Swine Research Review 2005 report. Piglets are challenged with a number of stressors during...
Scientific Opinion on “The probability of transmission of Porcine Reproductive and Respiratory Syndrome virus (PRRSv) to naive pigs via fresh meat
By the European Food Safety Authority - The EFSA Journal (2005) 239, 1-85. The EU Commission requested the European Food Safety Authority (EFSA) to assess the risk of transmitting PRRS via fresh pig meat to naive pig populations, which may be exposed...
By the European Food Safety Authority - The EFSA Journal (2005) 239, 1-85. The EU Commission requested the European Food Safety Authority (EFSA) to assess the risk of transmitting PRRS via fresh pig meat to naive pig populations, which may be exposed...
Reducing variability in weight of pigs at slaughter
By Dr Niamh O'Connell, Agricultural Research Institute of Northern Ireland. This article reports on investigations as to whether it is possible to reduce variability in weight at slaughter by using different regrouping regimes.
By Dr Niamh O'Connell, Agricultural Research Institute of Northern Ireland. This article reports on investigations as to whether it is possible to reduce variability in weight at slaughter by using different regrouping regimes.
From Sustainability to Sustained Ability
By the National Pig Association - This report is a Strategy for Continuous Professional Development within the Pig Production Industry in England.
By the National Pig Association - This report is a Strategy for Continuous Professional Development within the Pig Production Industry in England.
Increasing Slaughter Weights - Profit or Peril?
By Sandra Edwards, School of Agriculture, Food & Rural Development, University of Newcastle - To survive in an increasingly global market for pigmeat, all pig producers need to produce a desirable product at a competitive price. However, the recent BPEX...
By Sandra Edwards, School of Agriculture, Food & Rural Development, University of Newcastle - To survive in an increasingly global market for pigmeat, all pig producers need to produce a desirable product at a competitive price. However, the recent BPEX...
Dealing With Variability in the Finishing Barn
By J.F. Patience, H.W. Gonyou and R.T. Zijlstra, and published by the Prairie Swine Center - Variation is becoming an increasingly important topic of discussion in the pork industry. Differences in growth impact the time that is required to empty a pen,...
By J.F. Patience, H.W. Gonyou and R.T. Zijlstra, and published by the Prairie Swine Center - Variation is becoming an increasingly important topic of discussion in the pork industry. Differences in growth impact the time that is required to empty a pen,...
Tips for Improving Returns
By D.L. Whittington and J.F. Patience and published by the Prairie Swine Center - Lowering your cost of production and increasing revenues is more than just good business; for many producers this is the key to surviving the current market situation. Ideally,...
By D.L. Whittington and J.F. Patience and published by the Prairie Swine Center - Lowering your cost of production and increasing revenues is more than just good business; for many producers this is the key to surviving the current market situation. Ideally,...
Water: Optimizing performance while reducing waste
By Glen Almond, NCSU Swine Extension - Due to the relative abundance of water and its “low price”, there previously was little demand for research on the role of water and water delivery systems in US pork production, and specifically with applications...
By Glen Almond, NCSU Swine Extension - Due to the relative abundance of water and its “low price”, there previously was little demand for research on the role of water and water delivery systems in US pork production, and specifically with applications...
Military case study aims to make meat more competitive
By the Food Chain Centre - Providing 3 meals a day for the RAF on a budget of £1.80 per person requires tight cost control and slick logistics. The budget, referred to as the ‘Daily Messing Rate’, hinges on the cost of the main ingredients, especially...
By the Food Chain Centre - Providing 3 meals a day for the RAF on a budget of £1.80 per person requires tight cost control and slick logistics. The budget, referred to as the ‘Daily Messing Rate’, hinges on the cost of the main ingredients, especially...
