Precision is the future of all food production including pork and prevention is the foundation of precision. In this series of articles, Dr. DiPietre will look at different aspects related with pig production and precision agriculture and what economic impact could they have in our farms.
Consumers, food and restaurant companies, WHO and various governments are requiring livestock farmers to produce meat raised with lower use of antimicrobial drugs. The discussion has moved on from analysing the potential risks that the use of antimicrobials in livestock can have on society to managing the new situation where pork producers will have to raise pigs using less, or even without, antibiotics. This is of course at the same time as a predicted increase in demand for protein, unprecedented restrictions on land and water use and rising input costs. What should producers do?
Building on the success of previous Swine Expert Forum meetings, again 60 key stakeholders from science, retailers, slaughter houses, producers and the veterinary field from all over the world came together to exchange their knowledge, expertise and experience to tackle a burning issue for everyone involved in swine production.
Oral application of an anti-inflammatory agent: Less stress and improved animal welfare
Research at the LfULG Kollitsch showed:
Anti-inflammatory agents, when applied orally and at the right moment will result in
Lower (normal) body-temperature of the sow
Better feed-intake of the sow
7 % less pre-weaning losses and higher weaning weights
Hypogalactia is likely to result in malnutrition of suckling pigs.
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