Pig Industry Technical Articles

Slaughtering Industry

Article published the December 16, 2022:

A blend of botanicals reduces LPS-induced inflammation and disruptive effects on apical-out porcine enteroids

Author/s :
Andrea PivaEster GrilliFederico Ghiselli
18 0
Article published the November 2, 2022:

Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks

IntroductionImprovest® (Zoetis, Kalamazoo, MI) is immunological product for intact male pigs that stimulates the production of antibodies against gonadotropin-releasing factor (GnRF), blocking its activity ...
Author/s :
Anna DilgerMarcos Tavárez
11 0
Article published the October 3, 2022:

Knowledge and attitudes of official inspectors at slaughterhouses in southern Brazil regarding animal welfare

IntroductionAnimal welfare has been increasingly included in business agreements and with humane slaughter is a key area of interest (von Keyserlingk and Hötzel, 2015). Retailers, restaurants, and food ser...
Author/s :
Charli LudtkeMaría HotzelRosangela Poletto
28 0
Article published the September 12, 2022:

Is Asia ready to go antibiotic-free?

There has been a lot of talk and discussions on the benefits of reducing or completely removing the use of antibiotics in livestock, particularly in poultry and swine, here in Asia and yet, so far, only a few c...
Author/s :
Dexter Abrigo
97 0
Article published the February 1, 2022:

“Is control of LA-MRSA in pigs possible and relevant? – Experiences from Norway”

BackgroundStaphylococcus aureus is an important cause of nosocomial and community-acquired human disease, and methicillin-resistant S. aureus (MRSA) is associated with increased morbidity, mortality and costs [...
Author/s :
Carl Andreas Grøntvedt
42 0
Article published the December 17, 2021:

Pork carcass injury in slaughterhouse waiting area and nutrient addition in pre-slaughter fasting

INTRODUCTIONThe swine slaughtering process is affected by practices that go from the establishment of fasting on the farm to the slaughtering stage in the slaughterhouse. Animals are subjected to practices that...
Author/s :
Carla Heloisa De Faria DominguesOtto Mack JunqueiraTiago Goulart Petrolli
88 0
Article published the October 20, 2021:

Imagining a Digital Future for Precision Pork Production

IntroductionPork’s historic position as the world’s most popular meat is no more. 2019 was characterized by the explosion of African Swine Fever in China and subsequent slaughter of approximate...
Author/s :
Aidan Connolly
917 1
Article published the August 6, 2021:

Public health impact and control options of parasitic zoonoses via pork

IntroductionParasites have long been neglected but nowadays are becoming more recognized as important foodborne pathogens. Various factors contribute to their undervaluation such as complex lifecycles and ...
Author/s :
Joke van der Giessen
100 0
Article published the August 4, 2021:

Predicting the challenges - swine health and production, 2050?

Introduction The founding objectives of the IPVS were to provide a forum for exchanging ideas and information concerning pig health and disease, to encourage the formation of pig veterinary societies in all co...
Author/s :
Peter Davies
174 2
Article published the July 28, 2021:

Impact of health challenges on pig growth performance, carcass characteristics, and net returns under commercial conditions

INTRODUCTIONIn 2016, 63% of U.S. market hog sales originated in Iowa and the surrounding six states (USDA, 2017). While Midwest swine production is in a unique position of being favorably located geographically...
Author/s :
John PatienceKenneth StalderLee L. Schulz
107 0
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