Explore all the information on
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.
If male pigs are slaughtered early they can avoid castration. Farmers are not keen on castrating piglets but the task has been necessary. Anyone who has tried to prepare or eat boar meat can recall the unpleasant smell of boar taint. The odour is due to skatole, which is a compound found in adult boars. But what if we eat the pigs before they are sexually mature? In a study at the Faculty of Agricultural Sciences at the...
Comments : 2
Recommendations: 0
The slaughterhouse’s holding pen – known also as lairage – is the end of the line for hogs on their way through the food chain. It can also be the beginning of the line for the spread of pathogenic Salmonella if processors don’t take note of whether incoming hogs are bringing the bacteria with them or developing it at the lairage. The key is finding out early enough in the process at the lairage. That has led Food Safety Consortium researchers at Iowa State University to look for a way...
Comments : 0
Recommendations: 0
.jpg&w=3840&q=75)
Analyze over 40 different feed raw materials with AMINONIR® Portable | Evonik
Suggested link
Salmonella, a very important bacterium to study, causes Salmonellosis in animals and poultry, and is one of the main foodborne pathogens associated with meat and meat products. Each year in the U.S., there are approximately 1.4 million cases of human Salmonellosis and 600 reported deaths due to Salmonella-related food poisoning. In swine, clinical Salmonellosis is a common condition, causing great economic loss in the pork industry. An American study showed that two thirds of swine...
Comments : 0
Recommendations: 0
A joint research project on Hypor's Pork Quality Concept with the University of Barcelona has developed a new DNA test that can confirm the breed and origin of meat from farm animals. This breakthrough in swine research allows for traceability of meat and linking this, at the same time, to differences in meat and carcass quality. This system could be an additional tool to normal pedigreeing and could substitute or be used to validate traditional traceability systems like pedigreeing....
Comments : 0
Recommendations: 0
Producing specialty meats, usually without antibiotics, presents special opportunities and challenges. Successful alternative swine systems call for creative management and sound veterinary science. With alternative systems, inputs used are different and pigs are integrated with the overall farm. There is likely to be tighter integration, with crops providing bedding and in turn relying on swine manure that’s returned to the field. Swine pasture may rotate with other...
Comments : 0
Recommendations: 0
Australian pork producers are in shock after the Productivity Commission (PC) released their findings yesterday into the Safeguards Inquiry into the Import of Pigmeat. The PC was asked, before the 2007 Federal election, if temporary "safeguard" tariff restraints should be imposed on imports of pork. Despite record levels of imports and the lowest pig prices in five years, the PC has found “There is not clear evidence that increased imports have caused or are...
Comments : 0
Recommendations: 0
Commercial hybrid pigs as found on farms throughout the world today have a much improved potential for growth and a much better ability to convert feed to liveweight gain than their counterparts in the late 1950s. Continuous genetic selection since the early 1960s has been aimed primarily at reducing body fat content to provide the consumer with leaner pig meat in line with changing eating patterns, and more recently in improving the litter size at farrowing. Given this change in the...
Comments : 0
Recommendations: 0
FMC FoodTech claims its DSI 612 Pork Belly Processing System combines software, a machine vision system and high-pressure waterjets to consistently and accurately trim and sort pork bellies. The system works with two-axis cutters, allow control of cutter speed, providing the high-quality cuts while maximising yield, stated Jon Hocker, FMC FoodTech's business development manager. The trimmer can be used in integrated pork facilities with in-house bacon production. The DSI...
Comments : 0
Recommendations: 0
Improve survival of young piglets and increase weaning weights with live yeast probiotic
Suggested link
Prairie Orchard Farms, Manitoba, was awarded the 2007 Canadian Agri-Food Award of Excellence for Innovation for the development of its Omega-3 Enhanced Pork. The award recognizes outstanding achievement and leadership in the Canadian agriculture and agri-food industry. Developed by Willy Hoffman, president of Prairie Orchard Farms, and a team of researchers, the Omega-3 Enhanced Pork starts with a feed formula that allows omega-3 to be absorbed into the muscle tissue through a...
Comments : 0
Recommendations: 0
Introduction of conformation index makes breeding more accurate An important trait for breeding animals is physical soundness. Animals need to be structurally sound to carry out their normal functions and to maximize their longevity and productive performance. Animals that cannot maintain minimum levels of physical soundness will be culled in the selection (as breeding candidates) process or will be culled relatively early from the breeding herd resulting in an adverse effect on...
Comments : 0
Recommendations: 0
China, the world's biggest pork consumer, said enforcing a "categorical" ban on pork produced with growth enhancers, including ractopamine, is part of its campaign to improve food safety. "China does not approve" the use of any substances that fall in the category of veterinary drugs known as beta agonist, said Li Jinxiang, deputy veterinary director of the Ministry of Agriculture, at a press conference in Beijing today. China recently blocked some pork...
Comments : 0
Recommendations: 0
Most pork producers know that particle size has an impact on feed efficiency. As particle size is reduced, the digestibility of the diet improves, a Kansas State University animal scientist explained. K-State recommends that particle size be maintained at approximately 700 microns with an optimal range of 650 to 750 microns, said K-State Research and Extension swine specialist Bob Goodband. Larger particle sizes result in poor feed efficiency. Smaller particle sizes increase the...
Comments : 1
Recommendations: 0
Analyze over 40 different feed raw materials with AMINONIR® Portable | Evonik
Suggested link
New high pressure ozone spray systems have been developed to remove E. coli from fresh produce, meat and poultry plants, their manufacturer claims. Produce Safety & Security International said its Spherequat 1000, 5500 and 6400 units are proven in tests to help food processors reduce the causes of a number of food borne illnesses, including E.coli OH157:H7, Salmonella and Staphylococcus. Processors are constantly looking for innovative ways to keep operational facilities and...
Comments : 1
Recommendations: 0
A Japanese manufactured food x-ray system has been rated number one in performance tests by the Danish Meat Association. The Anritsu KD74 came out ahead in tests that included detecting small pieces of bone, stainless steel, plastic and glass contaminants in pork products, according to a spokesperson for the Danish Meat Association (DMA). Contaminants in meat can lead to disruption further along the supply chain if detected and consumer injury if not, and so processors...
Comments : 0
Recommendations: 0
Ingredients and additives specialist Chr. Hansen has launched two novel starter cultures for sausages. The two products, BFL-F02 and BFL-F05, are primarily aimed at customers in Europe and offer an improved ability to deliver flavour in dry and semi-dry fermented sausages. Healthy eating trends and a change in consumer attitudes are forcing food processors and manufacturers to reconsider the inclusion rates of certain ingredients such as sugars and saturated fats. However,...
Comments : 0
Recommendations: 0
Prionics, a world leader in farm animal diagnostics, introduces a highly sensitive and specific test for the detection of Trichinella spp. in pigs. The disease places among the most significant parasitic zoonoses worldwide which can cause severe illness in humans. Currently, new surveillance programs are being discussed within the European Union. Through its superior sensitivity the PrioCHECK® Trichinella Ab enables cost efficient testing to improve the monitoring of pigs for this disease. The...
Comments : 0
Recommendations: 0
Nutrition specialist Pioneer Hi-Bred has announced a research and financial contribution to the Pork Checkoff’s newly created Nutritional Efficiency Research and Educational Programming Consortium.
The consortium, introduced by the National Pork Board during the World Pork Expo, will support research work to maximise nutritional values in feed rations for livestock.
"Pioneer has a long history in global livestock nutritional research and increasing the value our products bring to the...
Comments : 0
Recommendations: 0
Maple Leaf Foods announced that it has reached a definitive agreement to sell its animal nutrition business to Nutreco Holding NV ("Nutreco") for CAD$500 million plus normal closing adjustments. The transaction is expected to close in July 2007.
"We are delighted to have reached this agreement with Nutreco," said Michael McCain, President and CEO of Maple Leaf Foods. "This sale is another major step on our transformational journey as we focus on our core value added bakery, meats and meals...
Comments : 0
Recommendations: 0
Improve survival of young piglets and increase weaning weights with live yeast probiotic
Suggested link
Caroline Mitchell, recently graduated from Nottingham University has joined JSR as a Meat Specialist at their Southburn headquarters. In an exciting new role Caroline will be dedicated to working with Producers and Processors to enhance the meat eating traits in JSR breeding lines.
"We are involved in several supply chain projects with leading processors and retailers focussed on improving the meat quality from farm to fork." Comments Tim Rymer, Chairman of JSR, "and feel it is right for us...
Comments : 1
Recommendations: 0
Injecting meatballs with collagen may boost the retention of key nutrients in the meat, suggests new research from Poland. The study, by researchers at the Agricultural University of Poznan looked at the effect of collagen preparations as carriers of iodine salts in pork meatballs. "The results of sensory evaluation and analyses of iodine and thiamine retention presented in this study indicate that collagen preparations (especially those with a high water binding capacity) may...
Comments : 0
Recommendations: 0
