Pig Industry Technical Articles
Article published the October 26, 2017:
Introduction
Swine dysentery (SD) typically manifests as a severe mucohemorrhagic colitis arising from infection of the caecum and colon of grower-finisher pigs with the anaerobic intestinal spirochete Brachys...
Article published the October 26, 2017:
Introduction
The feed intake of swine is a deciding factor for both health and growth. Its relationship with growth is obvious; it is the nutrient supply above maintenance which sets the upper limit to the gro...
Article published the October 25, 2017:
Constraints to achieving precision feedingToday, feed can be formulated to an accuracy of many decimal places. This is vital for effective least cost formulation, as feed accounts for over 70 percent of animal ...
Article published the October 19, 2017:
Article published the October 19, 2017:
Article published the October 19, 2017:
Background
The encephalomyocarditis virus (EMCV) is a nonenveloped positive single-stranded RNA virus. The EMCV serotype is a member of the Cardioviridae genus of the Picornaviridae family [1]. The virus is ve...
Article published the October 17, 2017:
The intestinal mucosa possesses an extensive surface area and is exposed to a large and diverse number of microorganisms and potentially antigenic proteins throughout the lifetime of a pig. The mucosal epitheli...
Article published the October 5, 2017:
Introduction
One of the characteristics that influence the quality of meat as perceived by the consumer is the amount of intramuscular fat (IMF), which is located within the structure of muscle. In terms of t...
Article published the October 5, 2017:
Cross-species infections with influenza A viruses readily occur between humans and pigs. Pigs often have been infected by human epidemic viruses (1), and swine workers and their family members are at increased ...
Article published the September 28, 2017:
Introduction
Plant carbohydrates can be classified into three categories: 1) simple sugars and their conjugates (glucose, fructose, etc.); 2) storage reserve compounds (starch); and 3) structural carbo...