MAX’ing Capacity is Hypor’s philosophy linking the factors that influence total system profitability. It focuses on maximising the overall bottom line instead of focusing on maximising performance in a single trait or phase. Performance in one phase of production has an impact on future phases of development and performance, cost and revenue are all interconnected.

Optimising Weaning Capacity is about creating the right conditions for overall success. Optimising Weaning Capacity is about starting smart, setting up for a strong finish and meeting the expectations of the market.

The key success factors of Weaning Capacity are:

• solid sow performance
• proven sow efficiency, and
• enhanced productivity

Optimising Finishing Capacity means balancing production efficiency with marketing effectiveness in a way that maximises total system profitability. It means taking high quality weaned pigs and finishing them efficiently, consistently and quickly.

The influencing key success factors of Finishing Capacity are:

• improved cost efficiency
• user-friendly and
• throughput efficiency

Optimising Meat Capacity means balancing cost of production with revenue in a way that maximises the bottom line. It means evaluating the different production and marketing options and choosing the combination that results in the greatest profit while meeting the expectations of the processor, the consumer and society. Optimising Meat Capacity capitalises on starting smart and finishing strong.

The influencing key success factors of Meat Capacity are:

• optimising yield
• supporting society’s needs, and
• answering consumer needs

The First Key Factor To Success: Solid Sow Performance

To de-mystify Solid Sow Performance: It means that a sow is ‘built to last’ and remains productive as part of the active herd, until it is decided to replace her. By maximising the number of full potential pigs she weans in a lifetime, we help to minimise the genetic cost per pig marketed.

Built to last

An important part of Hypor’s breeding programme is ‘stayability’. This is defined as the the length of time a sow will stay in the herd and remain productive. The main factors that influence this are: genetics, handling, environment, nutrition, health, adequate gilt development and acclimatisation.

Two parameters determine a sow’s lifetime production: the number of piglets weaned per parity and the number of parities a sow completes before culling or death. Assuming there are a fixed number of piglets weaned per parity, increasing sow longevity by half a parity results in a 10 per cent improvement in total Weaning Capacity and a similar increase in profit. During her productive lifetime, a sow that weans an average of 12 piglets for six parities (72 piglets in total) will wean, seven more piglets than a sow weaning an average of 13 piglets for only five parities (65 piglets in total).

An increase in profitability can be achieved through genetic improvement and management: by ensuring good gilt development, emphasizing feet and leg quality at the time of selection in young replacement stock, providing sufficient nutrition to higher parity sows and carefully managing sow lactation feed intake levels.

Choose your bottom line

With improved stayability and good herd parity structure, sows are able to remain in the herd to their most productive parities – parities three, four and five. Caroll (1999) concluded that a stable parity profile distribution is necessary to maximize herd output and profitability.

A well-managed sow Retention Rate provides improved cull sow revenue and farm income, reduced use of medication and minimized biosecurity risk, improved return on genetic investment per pig produced, improved animal welfare and heightened employee morale.

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Contact Details

Web: www.hypor.com - Email: [email protected].