Potential, Problems, and Popcorn in Pig Progress 8



The 8th edition of Pig Progress for 2021 is now available online. This edition highlights 5 promising alternatives to soybean meal as well as the potential of puffed feeding for the immature gastrointestinal tract of a young piglet. In addition, US professor Dr Temple Grandin shares her thoughts on the “terrible mess” in terms of animal welfare that the Covid-19 pandemic has caused.

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Potential, Problems, and Popcorn in Pig Progress 8

Reduction of antibiotics at different speeds

Great strides have been made around the world in reducing antibiotics. Regional approaches differ, as can be seen in the EU where different Member States have had drastically different trajectories to mitigate antimicrobial resistance. This article by Rebecca Kwakman on pages 7-9 highlights the Netherlands and Spain.

There is a decrease in the sale of veterinary antimicrobial agents in the Netherlands.  On this fattening farm, the pigs are raised without antibiotics.  -Photo: Herbert Wiggerman

There is a decrease in the sale of veterinary antimicrobial agents in the Netherlands. On this fattening farm, the pigs are raised without antibiotics. -Photo: Herbert Wiggerman

4 tips for best results during parturition

This article by Edwin Vogels and José Simeone from Nedap to page 10 explains how performance in the farrowing box can increase without additional labor costs. The importance of stimulating the feed intake of sows in the farrowing pen, even in hot weather, is emphasized.

By offering food in small portions (100 g per meal), it stays fresh and tasty, and the sow is less full, which stimulates total feed intake.  - Photo: Nedap

By offering food in small portions (100 g per meal), it stays fresh and tasty, and the sow is less full, which stimulates total feed intake. – Photo: Nedap

Column: Demolition of silo walls

In this column on page 12Dr Casey Bradley, Chairman of the Sunswine Group and host of P3 podcasts, asks, “Have we become too specialized in our skills to no longer have the in-house capabilities to thrive as pork producers?” She thinks the geneticist, the vet, the nutritionist, the production manager and the accountant should all work together and “tear down the walls of the silo.”

Interview with Dr Temple Grandin

Dr. Temple Grandin, American scientist, animal behaviorist and professor, shares his take on pages 14-15 concerning the “terrible waste in terms of animal welfare”. In an interview with correspondent Treena Hein, she describes developments following massive capacity reductions caused by physical distancing requirements and temporary plant closures to stop the spread of Covid-19 transmissions.

Mary Temple Grandin is a strong supporter of the humane treatment of cattle for slaughter and has authored over 60 scientific papers on animal behavior.  -Photo: Shutterstock

Mary Temple Grandin is a strong supporter of the humane treatment of cattle for slaughter and has authored over 60 scientific papers on animal behavior. -Photo: Shutterstock

Improve the quality of pork

Pork has always been a popular meat choice, although individual markets determine what exactly counts as being of high quality. Lipids play an important role in the quality of a cut of pork. This article by Céline Robin from Pancosma to pages 16-17 find out why.

Lipids are involved in the flavor, aroma, tenderness and juiciness of pork.  -Photo: Shutterstock

Lipids are involved in the flavor, aroma, tenderness and juiciness of pork. -Photo: Shutterstock

Farm visit: “ASF is not even our biggest problem”

Bart and Mascha Vennix have worked hard to establish their 4,800 finishing pig farm in eastern Germany. Long working days and substantial investments began to pay off when, in September 202, African swine fever was detected in wild boars in the state and the farm suffered losses of € 179,000. The couple, meanwhile, hope and call for the reestablishment of a slaughterhouse. Read the report by Kees van Dooren and Vincent ter Beek on pages 18-20.

New pigs arrive with a weight of around 25 kg and leave at the bottom of the scale at 120 kg.  - Photo: Kees van Dooren and Vincent ter Beek

New pigs arrive with a weight of around 25 kg and leave at the bottom of the scale at 120 kg. – Photo: Kees van Dooren and Vincent ter Beek

5 promising alternatives to soybean meal

The benefits, availability, challenges and prospects of canola meal and other oilseed meals, legumes, insect meal, brewers’ grains and unicellular proteins are discussed in depth by correspondent Treena Huh on pages 22-24.

There are few drawbacks to various types of legumes, and portions of crops unfit for human consumption have been studied for over 2 decades as a component of feed.  -Photo: Hans Prinsen

There are few disadvantages for various types of legumes, and portions of crops unfit for human consumption have been studied for over 2 decades as a component of feed. -Photo: Hans Prinsen

Popcorn for piglets – how to improve digestibility?

At weaning, the gastrointestinal tract of the young piglet is still immature. Blow molding, or pressure cooking, is a relatively expensive procedure widely used to create human nutrition, but currently this method is not well known in animal nutrition. This sophisticated method, explored on pages 27-29 by Qianqian Jiang, Willy Derks and Pierre van Zon from Limagrain, could help make the food ingredients tasty, digestible and suitable for piglets.

Keeping piglets to eat during weaning is crucial for their growth.  - Photo: Limagrain

Keeping piglets to eat during weaning is crucial for their growth. – Photo: Limagrain

Chronicle: The end of the “age of the cage”?

At page 34, researcher and columnist Irene Camerlink examines the evolution of current European legislation regarding farm animal housing and how societal views need to be taken into account. However, a one-size-fits-all approach cannot be used to phase out farrowing cages and each farm must be dealt with on a case-by-case basis.

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