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Swine industry
The swine industries of the world are very dynamic and continue to evolve and change along with the external forces that shape agriculture world-wide. The factors influencing change are generally related to economic efficiency and competition from alternative protein sources. The global trend is for fewer producers, responsible for larger numbers of pigs, and more concentration within the swine industry. The ability to maintain economic viability is a function of providing optimal facilities, genetics, nutrition, and health programs to the pig in a system that addresses cost of production and generating revenue from the marketing of a high-quality product.
Swine production in the 21st century has become quite sophisticated. Many pork producers have transitioned away from raising purebred pigs for food and instead are raising crossbred pigs carefully selected for a specific need. These systems involve purposeful selection of the grandparent animals that usually selected with a maternal or terminal emphasis in composite breeding programs that emphasize the benefits of breed complimenting. The resulting offspring are called parent stock which are then bred to produce crossbred terminal animals.
At the best of times, it is not easy to identify the most economical feeding and production strategy for a grower-finisher barn. Which alternative ingredients should I consider? Should I buy distillers and which supplier offers the product with the most value and the least variation? What nutrient specifications are the most profitable with the current economics for my genotype and my barn environment? At what weight should I ship my pigs? These are just a few of the questions that producers...
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The basis of farm direct marketing is the relationship of trust that develops between producers and consumers. Successful farm direct marketing depends on providing quality products in a clean and customer-friendly environment. Some examples of farm direct marketing channels: * farm gate * farm store * Alberta Approved Farmers'...
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A total of 432 pigs were used to evaluate the effects of Paylean and dietary lysine on pork quality and loin, belly, and ham composition. The 12 dietary treatments included Paylean (0, 4.5, and 9.0 g/ton) and 4 levels of lysine. For pigs fed no Paylean, lysine levels were 0.60, 0.80, 1.00, and 1.20%. For pigs fed 4.5 or 9.0 g/ton of Paylean, lysine levels were 0.80, 1.00, 1.20, and 1.40%. The results indicate that pigs fed Paylean and increasing levels of lysine will have less loin marbling...
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Ractopamine at 5 ppm/kg feed improved growth and feed efficiency by 13% when fed for an average of 26 to 27 days. Ractopamine decreased backfat and improved loin thickness. Transit losses were higher in the ractopamine fed group. INTRODUCTION Paylean® is a feed additive that was recently registered in Canada. The active ingredient of Paylean® is ractopamine, a beta-adrenergic agonist known to stimulate muscle growth and inhibit lipid...
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Digestibility of amino acids in hydrolyzed feather meal, flash dried poultry protein, poultry meal, and meat and bone meal fed to broiler chickens and pigs
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At the Ontario Pork Congress in June, the OPC Carcass Committee presented information on avoiding losses and improving returns by ensuring that all hogs marketed yield the best possible carcasses at the plant. The following is a summary. Planning to maximize revenue and avoid unnecessary losses starts early. 1. Pre-Transport - Cut Losses Prior To Shipping: * Cull early; euthanize poor...
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Salmonellosis is a major food borne disease threat to public health. In Canada, Salmonella is the second most common bacterial food borne pathogen (after Campylobacter ) for which swine serve as a reservoir. Salmonella has a complex epidemiology. Despite copious research, there has been little progress in identifying cost-effective interventions for Salmonella on-farm. Significant strides have been made at decreasing Salmonella contamination at...
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Antibacterial activity of Bacillus species-derived surfactin on Brachyspira hyodysenteriae and Clostridium perfringens (Extract)
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Data was collected from 98 litters to determine if birth weight aff ected the final eating quality of pork. Except for constant monitoring during farrowing and periodic measurements of body weight, farrowing and piglet management were according to normal barn practises. From 24 litters, selected because they had at least 12 piglets born alive and which represented a range of body weight, 4 pigs were sent to Lacombe Research Station when they reached 120 kg, for extensive meat quality and...
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A total of 112 barrows (average weight of 158 lb) were used in a 65-d growth assay to determine the effects of adding beef tallow (a source of saturated fat) into diets with high inclusion of dried distillers grains with solubles (DDGS). The pigs were sorted by ancestry and blocked by weight with seven pigs/pen and four pens/treatment. Treatments were a corn-soybean, meal-based control and diets having 40% DDGS (US Energy Partners, Russell, KS) with none, 2.5, and 5% added tallow. Feed and...
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A new magnetic resonance imaging (MRI)-based device--more advanced than the technology used today for body composition tests--can accurately and precisely measure total body fat in piglets using the principles of quantitative magnetic resonance (QMR), according to Agricultural Research Service (ARS) scientists who evaluated the new technology. The new device, called EchoMRI, was tested by ARS researchers to measure not only total body fat, but lean tissue mass, free water mass and...
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The primary method of L-carnitine production, similar to the biological process that occurs in the liver and kidneys, is from microbial fermentation of γ-Butyrobetaine. Therefore, the objective of this study was to see if supplementing the diet with γ-Butyrobetaine would increase organ and muscle tissue carnitine concentrations. One-hundred-twenty-five barrows were fed diets containing either L-carnitine (100 ppm), γ-Butyrobetaine (100 ppm) or a combination of L-carnitine (50...
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Overview of Performance of Listed Vitamin Companies in 2023
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Color characteristics were evaluated on 48 pork backbones. After 6 d postmortem, six 1- inch-thick sections of lumbar vertebrae were cut from each backbone. Lumbar vertebrae were treated with different concentrations of ascorbic acid, with combination treatments of ascorbic acid and natural antioxidants, or left untreated. Bones were packaged in one of three systems: high-oxygen modified-atmosphere packaging (MAP), ultra-low-oxygen MAP, or polyvinyl chloride (PVC) overwrap trays. Bones were...
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One of the most interesting polyunsaturated fatty acids to gain attention in recent years is conjugated linoleic acid (CLA). CLA was first recognized as an anticarcinogen after being isolated from extracts of grilled ground beef which exhibited anticarcinogenic activity against chemically induced mouse skin cancer (Ha et al., 1987). CLA occurs naturally and is reported to have significant biological effects. In a pig feeding trial, Eggert et al. (2001) showed that gilts fed a free fatty acid...
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When margins are tight, getting the most dollars for every pig marketed is critical. Certain health problems can lead to extra carcass trims and condemnations, reducing any profits made. Many health problems that create carcass losses can be prevented or minimized. Knowing what conditions are causing the losses and what is an acceptable rate for these conditions are important first steps towards reducing carcass losses. Carcass...
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While consumers are increasing demand for pork produced without antibiotics, more of the pigs raised in such conditions carry bacteria and parasites associated with food-borne illnesses, according to a new study. A comparison of swine raised in antibiotic-free and conventional pork production settings revealed that pigs raised outdoors without antibiotics had higher rates of three food-borne pathogens than did pigs on conventional farms, which remain indoors and receive preventive doses...
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Digestibility of amino acids in hydrolyzed feather meal, flash dried poultry protein, poultry meal, and meat and bone meal fed to broiler chickens and pigs
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A tool to measure the microbiological quality of raw meat can dramatically reduce analysis time, claims its manufacturer. Michael Wasmann, general manager for Aes Chemunex, Germany told that the Bacti Flow Automatic Labelling System (ALS) enables real-time Total Viable Count (TVC) analysis of meat in-house, thus eliminating the need for processors to send samples to an external laboratory. "The equipment is comparable to the cost of external shipment analysis. However, the...
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The pork industry is interested in using natural antimicrobials as alternatives to antibiotics. However, for this to be accomplished more of these compounds need to be identified and tested. Discovery of these antimicrobials involves extensive investigations of the relationships between the food matrix and the foodborne pathogens affiliated with it. One research area is the identification of natural antimicrobial compounds that arise from the feed or food source during processing. Other...
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Antibacterial activity of Bacillus species-derived surfactin on Brachyspira hyodysenteriae and Clostridium perfringens (Extract)
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Independent Study Shows That Stabilized Rice Bran Added to Chicken Nuggets and Hot Dogs Provides Cost Savings, Better Yield and an Improved Nutritional Profile. NutraCea, a world leader in stabilized rice bran (SRB), nutrient research and technology, announced today that the Company has received approval from the Food Safety Inspection Service (FSIS), a subsidiary of the United States Department of Agriculture (USDA), to provide its SRB as an "enhancer” to food companies...
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Australian Pork Limited has recently released a brochure to assist consumers in understanding product labelling requirements and purchase Australian pork. The brochure titled “A guide to purchasing Australian pork products - Know the talk and make sure it is Aussie pork” has been distributed to a wide variety of pig industry representatives as well as butchers across Australia – to assist in spreading the word. APL Chief Executive Officer, Andrew Spencer, said this...
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Fast identification of animal meat for human consumption is especially interesting as it is a guarantee of quality for consumers and producers. Consumption of Iberian pig meat is traditional in Spain as an exponent of good taste and maximum gastronomic quality. In the last years, a booming economic sector is growing around such animal species, already exceeding the Spanish borders: Iberian ham, dried meat, cold meats and cold cuts are already been exported all over the world. Up to now,...
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Roots from the chicory plant reduce boar taint and can make castration of male pigs redundant. Male pigs that are not castrated can develop boar taint at traditional slaughter weight. The smell, which is pretty unappetising, can be found in the end product. In order to spare the consumer the malodorous experience, farmers routinely castrate male piglets since castrates normally do not develop boar odour. Since castration is an uncomfortable operation for the pig,...
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