Peace, power and pre-weaning mortality in Pig Progress 4
This latest edition of Pig Progress puts the predicted upcoming developments of global pig meat production into perspective. In Laos, Pig Progress is invited to look behind the scenes at a UDA farm. Also, how do functional oligosaccharides play a role in the search for alternatives to antibiotics in swine nutrition?
Outlook until 2031: How will pig meat production develop?
While global pig meat production continues to grow, the trend is not in line with predictions for Europe. This article on pages 6-9 dives into the different dynamics between the continents, the expected development of pig meat production worldwide and within the various EU member states, and considers the competition of alternative pig meat.
Professor Leo den Hartog: “Making better use of minerals in pig manure”
In this interview on pages 10-12, emeritus professor and former researcher, Leo den Hartog, advocates better valorisation of pig manure and closing cycles further. He highlights innovation, costs, and the responsibility of the government, amongst other topics.
Low-value by-products
In this column on page 13, animal nutritionist Francesc Molist, writes about the use of by-products in the swine industry. He considers regional differences, the challenges to implementing these by-products in swine diets, and some of the technology that is used in this field.
South African producers power through energy crisis
On pages 14-15, Pig Progress takes a trip to South Africa to hear from Johann Kotzé, CEO of the South African Pork Producers’ Organisation. He talks about the challenge of power cuts of up to 10 hours a day, how consumer demand is shifting, and how the commercial herd has remained free of both ASF and PRRS.
Peace and pleasure in an emerging market
With a little help from abroad, Laos in Southeast Asia is gradually tapping into its potential in the pig production space. Pig Progress visited a Union Development Agriculture farm, home to GGP, GP, PS, growers and finishers, where about 200 live and work. The farm achieves 25-26 weaned pigs per sow per year – notable in the country. Pages 16-21.
Functional oligosaccharides in pig nutrition
Functional oligosaccharides cannot be degraded easily. In the hindgut they are decomposed by bacteria and converted into short-chain fatty acids. This article on page 22-23 considers the various kinds of oligosaccharides and considers how they can be useful.
A deep dive into gut health and antibiotic reduction
At the 2023 edition of VIV Asia held in Bangkok, Thailand, Pig Progress hosted 2 interesting seminars and 6 expert speakers who focussed on antibiotic reduction and gut health. A review of these 2 events is on pages 26-28.
Pre-weaning mortality: a losing battle?
As absolute litter size increases, piglet survival decreases, says columnist Dr Monique Pairis-Garcia, who shares her expertise on pig mortality. On page 34. she asks some pertinent questions that need to be carefully considered.
