Pork CRC: Productively Feeding US and Them

AUSTRALIA - Delivering the keynote address, The Modern Pork Industry – Breakthroughs and Future Opportunities, Dr Roger Campbell, CEO of Australia’s Pork Cooperative Research Centre (CRC), told a Zinpro symposium in Minneapolis, Minnesota, USA, that the US pork industry, like Australia’s, needed to innovate around social and welfare issues.
calendar icon 23 September 2010
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Keynote speaker Pork CRC CEO Dr Roger Campbell (centre) at the Zinpro symposium reception function with Dr Jerry Torrison (left), Diagnostic Pathologist, University of Minnesota Veterinary School and Dr Mark Wilson, Zinpro.

Pork CRC CEO Dr Roger Campbell (centre, green shirt) in a University of Minnesota Veterinary School pathology laboratory.

Dr Mark Wilson, Zinpro, discusses sow reproductive tracts showing different stages of pregnancy and ovarian cycles and potential causes of reproductive problems, with symposium delegates, including Pork CRC CEO Dr Roger Campbell.

Innovations were necessary in sow housing, pig management, environmental issues and general welfare likely to affect consumer perceptions and demand for pork.

“The only thing I can guarantee for the future is it will be different and will require creative solutions, but projected increases in population and wealth of developing countries offer opportunities for pork producers globally, provided potential disruptions such as food safety, biosecurity and animal health, are seriously addressed,” he said.

In terms of new technologies, Dr Campbell told more than 125 guests at the international symposium that the Pork CRC was working alongside Australian pork producers, encouraging them to adopt some breakthrough technologies, particularly those which could reduce feeding costs and better convert feed to meat.

“Focusing much of our science and research and extension efforts at the pointy end of production, at a time when the grain and feed situation is likely to remain volatile globally and threaten sustainable profitability, simply make sense,” he said.

Some of these feeding innovations include:

  • Developing/selecting pig ‘dedicated’ triticale, field pea, wheat and barley varieties.
  • Improving use of all feed ingredients through processing and effective/targeted enzymes.
  • Immunocastration: reduced feed usage 10-15 kg/pig and increased lean meat.
  • NIRS/AusScan: to determine energy value of grains and nutritive value of protein supplements, the next step in improving accuracy and cost effectiveness in diet formulations.
  • New selection technologies for disease tolerance to improve feed efficiency under commercial situations.
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