Enzymes, emissions and eggs in Pig Progress 9
The latest edition of Pig Progress is now available online. The pages of this edition highlight a Polish farm that appeals to pig’s senses, and considers which bacteria in pig feed benefit pigs, and those that harm pigs. Also, how were pork, meat and egg production levels affected between 2012 and 2022 when ASF, bird flu and Covid-19 dominated headlines? This and much more.
Meat and eggs, 2012-2022: Was it the decade of Asia?
African Swine Fever, avian influenza and Covid-19 were 3 viruses that have dominated the global agricultural headlines over the past decade. One may assume they caused a setback in global development of production volumes of meat and eggs. On the contrary, production levels grew everywhere. Pig Progress looks at some remarkable differences per continent and country on pages 6-10.
Reducing nitrogen emissions (II)
In a previous edition, pig nutrition expert Dr Francesc Molist focused on management strategies to reduce the levels of nitrogen emissions so that the impact of livestock on biodiversity can be minimised. In this column on page 11 he looks at the role of nutrition.
Recreating the pig rooms according to pig preferences
From the outside, the Polish farm Agripam may look just like a neatly maintained large farm. From the inside, however, the pigs go through an experience based on colours, smells and light. That different level of innovation, technology and care has resulted in 2 additional pigs weaned per sow per year. Pages 14-16.
Big, bigger, biggest
Captured in a photo on pages 18-19 is a giant inflatable pig at the booth of German climate control company Möller at EuroTier in Hanover, Germany.
The place where sows began to talk to humans
Aldo Farm in Québec, Canada, is a 7-site farrow-to-finish farm offering a place to house 2,200 sows. Its sow location is full of blue feeders with flashing yellow, green and red lights. High technology was invented here and continues to help the swine business to more precisely manage sows. Pig Progress takes a look around on pages 20-23.
Learning about welfare by analysing carcasses
A pig carcass can tell a lot about the welfare conditions an animal lived in when it was alive. A current EU-funded project looks into practical solutions along those lines. Pages 24-25.
Good vs. bad bacteria in pig feed
Microorganisms such as bacteria present in feed have a variety of impacts on nutrient digestion and absorption, affecting pig feed efficiency. This article on pages 28-29 discusses which bacterial species have a positive impact and which have a negative impact.
Review: Lessons about the gut in theory and practice
One way to make sure that an international event makes a permanent impression is to not just talk about the pig gut, but to also take delegates on a practical mission in the necropsy room. The question ‘What actually happens inside a pig?’ was therefore key at the first-ever Porcine Health & Nutrition Masterclass organised by feed additive manufacturer Innovad. Page 30-31.
Column: Handling compromised pigs
“Dragging any conscious animal by any part of their body is prohibited and considered a willful act of abuse,” writes health and welfare expert Dr Monique Pairis-Garcia on page 36. She shares information on recent work from Iowa State University that evaluated 5 different types of handling tools for moving non-ambulatory pigs.
