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Swine industry: future prospects
Adapting to change and building a sustainable future. P. Hord, Hord Family Farms and National Pork Producers Council
Hord Farms has been producing pigs for five generations, adapting to changes ever since it was founded by Robert Hord, and aims to be sustainable for future generations within their team, the community (spirit of service among company staff, customers, and suppliers - partners), and the world (people in need, orphanages, schools). They are located especially in Minnesota, Ohio, and Pennsylvania, and base their business on their core values of care, truth, courage, innovation, and empowerment.
The keys to sustainability in the future are understanding the why, maintaining business continuity with future plans in place, using the latest techniques and science to respect the environment, caring for pigs based on good care from animal caretakers, and making our community stronger.
Within the changes associated with sustainability, they focus on the traceability of all production processes (they have corn and soybean fields, feed mills, and calf and pig farms), the relationship with their farmers/customers, working on preventing and curing health problems, taking care of their workers - paying attention to immigration and young people, adapting to new legal regulations, working on the organization and scheduling of daily work, ending with inspiration in vision and purpose (grit) with optimism and belief, driven by faith and hope, revived by resilience, kept alive by perseverance; starting from being honest with oneself, and a certain fear of failure and desire to prove oneself (Jon Gordon).
Engineering the microbiome: Can we harness the hidden heroes of livestock production? Pijoan Lecture Noelle Noyes, University of Minnesota
The system is the microbiome, a relatively recent concept that considers the digestive tract an ecosystem (René Dubos & Russell Schaedler - Rochefeller Institute - NYC). The holobiont is the pig in its different organs. The microbiome is the one that builds the environment in the farms and the feed itself.
The question is whether we can engineer this microbiome, which is likely and something to be cautious about, in addition to considering the host genotype, social structure of the population, feed diet, animal maturation process, environment, and management. To understand how these factors influence such changes, we must understand the microbiome's behavior in detail.
It is important to define the characteristics of variability throughout the different ages of the pig (birth, weaning, and slaughter). We have identified 509 genera, and we must ask ourselves how many of these appear in 100% of the pigs, the answer being only 19 (Firmicutes, Bacteroidetes, Proteobacteria, Actinobacteria, Euryarchaeota, Synergistetes, Spirochaetes, Verrucomicrobia, Chordata). Twenty percent of the variability corresponds to the age of the pigs, 4% to the group where they are housed, and <1% to sex.
Numerous questions remain to be elucidated regarding changes in the microbiome. One of them is the sanitary status and use of antibiotics that substantially affect both the variability and resilience of the different genera. Slaughtering procedures also influence the composition of the final meat microbiome.
Within the scientific perspective of the state of the science on the microbiome, there has been a chronological evolution. From 1965 to 2005 there was talk of indigenous, normal, and autochthonous flora in the gastrointestinal tract. The cost of DNA sequence analysis has dropped considerably, with rapid innovation in data analysis and interpretation. We find parallels with other recent technologies and must focus on what we can do and what we expect from what we do. The strength of the work in advancing knowledge involves numerous areas of study, and it requires knowledge of production, physiological, health, mathematical, and financial data, and their interaction with each other, especially for microbiome research.
Two studies conducted in Spain characterized the microbiome of weaned piglets on farms with low or high sanitary status, using feces from sows and three of their piglets on six farms. They found differences in the intestinal microbial community, observing a greater presence of Proteobacteria, Escherichia - Shigellla on farms with low sanitary status, while on those with high sanitary status, Lactobacillus, Christensenellaceae R7, Treponema, Acetitomaculum, and Oscillospiracea predominated.
Leman: Fifty years of the network effect, an economic perspective - Morrison Lecture. B. Buhr, University of Minnesota – Morrison Lecture
Bob Morrison and his maxim: “Lifelong Learning” were highlighted. In the last 50 years, both the University and the industry have evolved significantly in all areas and we are in the next generation with new challenges.
The game is the same, sometimes you win and sometimes you lose. In 1974 exports to Russia and Japan increased dramatically (Nixon visited China in 1972), and in 1979 the first U.S./China bilateral international trade agreement was made, with a 130% increase in net farm income. The first storm clouds appeared in 1981, with a 30% increase in farm prices, a 16% increase in interest rates, and another 16% increase in inflation. The crisis impacted swine farms from 1982 to 1987, when land prices dropped 40% and farm and equipment interest increased, resulting in new opportunities with changes in location/states and construction of new farms by large companies (Murphy Farms), while in 1985 the University of Minnesota launched PigCHAMP, creating a new era of swine production with its management programs. This raised questions regarding animal health that focused on new phased production systems, genetic uniformity, logistical issues (economy of scale), horizontal vs. vertical integrations, capital distribution, and implementation of computer systems at all levels (management, diagnostics, finance, and organizational design).
Sanitation and management are necessary but not sufficient and focus on an organizational design to define work plans beyond 1-2 years, establishing synergies between producers, processors, and financial entities, and advised by university centers and consultants.
In 1993, concerns about meat/carcass quality and value arose in different companies (Premium Standard Farms, Seaboard, Smithfield, and Triumph Foods). From 1974 to 2024, 160 million acres of farmland had been lost (30 in Iowa, 24 in North Dakota, 23 in Illinois, 20 in Minnesota, and 14 in Wisconsin, Indiana, and Ohio).
The focus in the present/future is imperatively centered on productivity with a series of critical factors: genetic improvement, multi-stage production systems, improved sanitation, and precision feeding reducing waste; focused on reducing per unit carbon footprint compared to other animal proteins and crops. Global trade in direct investments between the U.S., China, and Brazil seeking greater competitiveness is part of its focus. Integrating the One Health concept between animal health, human health, ecosystems, plants, soil, and water is another critical point.
Swine production has changed over the past 50 years, but the basis remains the same: providing protein for human consumption.
Montse Torremorell and Antonio Palomo
Montse Torremorell and Antonio Palomo
Everything, everywhere, all influenza. M. Culhane, C. Cardona y M. Torremorell, University of Minnesota
The influenza virus has numerous hosts and produces many syndromes, moves across borders between countries (Mekong region corridor), and is also transported by waterfowl. Production and trade systems favor the spread and transmission of the virus when there is limited biosecurity and fragmentation of industrial segments. In 2005 we learned that wild birds distribute H5NX over long distances, sometimes killing the host and sometimes not. In that year the virus moved to Europe and Egypt (here it combined with H9N2).
The pig as a host shares a cycle with humans, birds, cats, and dogs. In the USA there are approximately 2,000 species of birds and 1,000 mammals. In 1996 in China H5 HPAI strains appeared, coinciding with the economic boom, arriving in Europe in 2005 with changes until 2015 and in 2022 they passed to the USA.
The influenza virus is highly complex and characterized as A, B, C, and D. On March 25, 2024, the USDA reported the first case of H5 in cows in several states, arriving in Canada in August. Once sequenced, it was verified as coming from avian H5N1 (nextstrain.org / www.bv-brc.org) and is now considered panzootic. The last recorded case was on September 13. H5 is found in large quantities in wastewater. In recent work, it has been detected in bovine products at retailers. Within cow farms, the virus is found in milk, udders, poultry (pigeons, birds), cats, and wastewater.
In humans, 14 cases have been described, four due to exposure in cows and nine to birds, causing conjunctivitis without affecting vision, among other symptoms. Logically, this has implications for public health. The first precautions focus on protecting mucous membranes and hand washing when in contact with sick animals or dead birds, as well as feces, milk, or cats from affected cow farms. The estimated decontamination times are 14 to 30 days on chicken farms after slaughter and depopulation of the entire flock. These H5 virus cases on cow farms have created a new source of virus dissemination in ecosystems.
What else can we do about the influenza virus in swine? The first thing is not to ignore it, but to learn more about the virus, its transmission, and its control. Estimated losses per pig are $3-7 and can reach $10, while control programs cost $0.10 per pig per year. The advantages of its control are a reduction in mortality of 0.45%, a reduction of the therapeutic cost of $0.27 per pig, and an increase in the average daily gain of 36.6 grams (Garrido, 2024).
Influenza virus diversity continues to increase, while infection control is difficult in terms of genetic diversity. Multiple genotypes can circulate at the same time at the farm level, so vaccination alone is not sufficient. In large populations, infections can be prolonged from weeks to months, derived from infection patterns in replacement gilts and finishing pigs, resulting in endemic establishment. Piglets are the critical subpopulation and nursery piglets are the most relevant. The virus can remain in aerosols for 21 days, perpetuating its presence on the farm.
Co-infections with other agents at the pig level result in prolonged virus shedding as well as new genotypes. Transmission between pigs and humans is bidirectional. Bringing in positive replacement gilts increases the likelihood of virus in piglets at weaning, so vaccinating sows reduces the prevalence but does not eliminate the presence of the virus in piglets at weaning, lowering the incidence of influenza problems in the nursery. Therefore, bringing in negative gilts is prescribed. Vaccination also reduces the risk of recombination, but not genetic variability. Therefore, vaccination is not sufficient to achieve negative weaned piglets at the nursery. We must focus on reducing transmission inside the farm, where materials, clothing, and hands, are important (internal biosecurity practices including hand washing as a key factor). Of course, avoiding contact with birds is critical. The risk is related to the level of exposure of people to pigs.
A Taste of culture - Pork's place in the kitchen: Past, present and future. T. Rodriguez, Hormel Foods
The evolution of pork perceptions and consumption patterns in the American population are based on a series of complex interactions between health aspects, ethical considerations, and cultural traditions. Historically, pork has occupied a significant place in American diets, has been rooted in the culinary traditions of Europe, and has adapted to different tastes in the New World. Initially, consumption in North America was characterized by its affordability and versatility, solidifying its place as a household staple. At the same time, pork has been part of American culture, embodying a sign of prosperity.
In contemporary America, it is being examined through the lenses of health, sustainability, animal welfare, and culinary issues that reflect a broad societal shift in consumer habits. This leads us to analyze the role of the consumer in relation to pork and develop a novel image in a new pork culture in the current scenario to provide pork to a hungry population and accessible animal protein acceptable to new food experiences.
Environment and sustainability
Fables, follies and fallacies: Advocacy ‘research’ highlights need for continued engagement. A. Curliss, National Pork Producer Council
The 2023 Dublin Declaration provides clear guidance signed by numerous scientists (>1,200) regarding production systems whose progress is based on high scientific standards.
In society, problems arise from being victims of simplification, reductionism, and fanaticism. This statement needs guidelines for using research and science in the field of public policy. To achieve this, a multidisciplinary approach is required to generate information on research aspects that are interesting to the public, as well as to ensure clear and understandable communication of knowledge and advancements.
Within the realm of academia and science, it is important to correct bad science that has a high public interest, separating what makes sense from what does not, taking corrective and retractive measures to get more and better data, as well as seriously and responsibly reflecting on research papers and their results. Good science requires corrective research. Science is cumulative meaning new research builds on previous work, reinterpreting it many times. Bad science is like bad practices, which distort the real research processes, damaging them and the image of science in society.
Debunking environmental fallacies with a living systematic review. A. O'Connor, Michigan State University
The impact of animal production systems on agriculture and public health is a topic that has been discussed for many years. It is a difficult subject to understand for many reasons, not so much due to its complexity but on the research procedures involved.
The National Pork Board has created a research database to assist and accurately inform producers and veterinarians. It produces summaries of everything published in the literature every four months and includes a series of publications to help interpret the research. They present this on their website where they explain how to use this information while generating a discussion about the importance of science as a basis for their work. This allows producers and veterinarians to speak confidentially with clear knowledge about different topics.
Observations and pitfalls from the field. A. Hoffman, Schwartz Farms
Adequate ventilation is one of the most important components for finishing pigs' comfort, welfare, and production outcomes. The capability of the individuals controlling the ventilation systems is key to their effectiveness, and they must consider the effects of air intake, temperature, humidity, speed, and flow rate. Poorly managed ventilation in piglets and finishing pigs leads to increased morbidity, reduced average daily gain, and kilograms produced per place at slaughter.
Many times we assume that ventilation is correct, however, we must take into account some considerations. There are numerous ventilation systems and facility designs that we need to be aware of for proper control of ventilation levels. Introducing smart environmental control systems allows us to fine-tune their operation efficiency. Training people and supervisors on the systems is essential for this purpose. It is just as important for them to understand the correct operation as it is for them to understand the incorrect parameters of poor ventilation, so they can make the necessary adjustments.
Principles of ventilation management. S. Holst, Swine Vet Center
Air quality and temperature inside the rooms are two main environmental components affecting pigs' health and productive parameters. Excess gases, high temperatures, and/or humidity will negatively affect the production results. The minimum ventilation level determines the need for fresh air entering the room to control humidity and gas contamination levels. The fans controlling these levels must have precise dimensions and speeds. Depending on the temperature we set at each moment, the minimum or maximum ventilation control of the fans will be a critical point, depending on the environmental temperature, the number of fans, the size and weight of the pigs, the power of the fans, and the internal thermal gradient outside.
Innovation, potential and limitations of smart controllers. B. Ramirez, Iowa State University
Smart controllers offer us new potential in management, data analysis, and research that, in many cases, we have not been taking advantage of until now. They can control ventilation operations autonomously with real-time data capture, analysis, and decision-making. They can monitor environmental conditions inside the barns, people traffic, ventilation functions, energy consumption, and other variables.
Diligent knowledge of these technologies and the cultivation of transdisciplinary knowledge of a large number of data captured by these systems give us the opportunity to analyze, represent, and make better and more efficient decisions in the environmental control of our farms.
Nutrition and management
Mammary development of the gilt, lactation biology and colostrum intake. C. Farmer, Agriculture and Agri-Food Canada, Government of Canada
The newborn piglet is very vulnerable due to its low weight, low energy reserves, poor thermoregulation, low metabolic level, no immune protection, and its need for sufficient colostrum intake.
Piglet weaning weight is the major determinant of future growth. One way to increase milk production is to improve mammary development. Body condition and mammary development at puberty and late gestation influence colostrum production. Each mammary gland has alveoli, two milk ducts, parenchymal tissue essential for milk production, and extraparenchymal tissue that provides structure.
At birth, there is only stromal tissue and poor development of the ductal system. The development of mammary tissue accrual involves the prepubertal phase - starting at 90 days of age, the end of gestation - starting at 90 days, and lactation. The endocrine control of mammogenesis is determined by the administration of estrogens, prolactin, and prostaglandins. At puberty, estrogens are essential for mammary development by increasing parenchymal tissue (376 g). They also have an essential role in gestation and are positively correlated with vascularization and the amount of DNA in mammary tissue at day 110. Prolactin has a critical role in mammary development, since hormone inhibitors (bromocriptine - ergotamine) cause prolactin inhibition between days 70 and 110 of gestation, reducing the amount of parenchyma. The parenchyma has higher protein, DNA, and lower fat content.
The administration of dopamine antagonists at 90-110 days of gestation increases the alveolar volume of the mammary glands and milk production by 25% at 14 days, with a 21% increase in piglet weight, without altering the composition of the milk. A marketed product is silymarin at 4 g/day as a prolactinemic agent, increasing prolactin in rats and milk production in cows and humans. Increasing IGF-1 concentration by injecting somatotropin at day 90-110 of gestation increases parenchymal tissue due to its metabolic effect.
Pre-pubertal sow nutrition is critical in the development of parenchymal tissue. A 26% dietary restriction between 90-170 days of age has negative effects, but not before. Rapid growth of today's sows can alter their longevity and lead to locomotor disorders. In a study restricting feed 10-20% with added fiber from 90 days of age to insemination (190) did not affect milk production, but did affect their feed intake. Adding phytoestrogens (genistein at 2.3 g/day) in the prepubertal phase increased mammary parenchymal DNA by 44%. Nutrition in gestation is considerable in the development of parenchyma, since diets very low in energy have an effect, while high levels of protein do not. The lysine level at the end of gestation in nulliparous sows has a positive effect on milk production, varying depending on the protein level in the diet. In numerous studies, its addition at higher levels does not affect the composition of parenchymal tissue but significantly increases the amount. In multiparous sows the effect is minor or inapparent. Thus, the nutritional requirements for mammogenesis in multiparous sows differ from those of first parity sows, possibly because they are growing and have less parenchymal tissue (1437 vs. 2500 g).
Changes in body condition affect the development of mammary tissue (fat gain is especially detrimental). The level of fat at the end of gestation is important; it increases extraparenchymal tissue in fat sows. In gilts, levels below 16 mm of fat at the end of gestation negatively affect parenchymal tissue content. In the transition period (day 108 of gestation to day 3 of lactation) an adequate supply of nutrients is critical for colostrum production. Specifically, feed intake of 1.8 to 5 kg/day (3 kg desirable) with 10 g of digestible lysine per kilogram of feed is important. Low lysine intake at this stage will negatively affect colostrum production. Colostrum composition varies according to the mammary cell junction structure, so injecting oxytocin can alter the permeability and composition of the first milk produced (increased levels of protein, IgA, IgG, and IGF-1). Induction of farrowing with prostaglandins has different outcomes according to different studies: it does not affect colostrum production, it tends to lower or substantially lower it.
The piglet's sucking is essential to maintaining milk production, as an unused teat during the first parity will impact milk production in the second parity (at 56 days of age, a piglet will weigh 1.12 kg more if it is nursing from a functional teat in the first parity), due to greater colostrum and milk production. This effect is crucial during the first two days of life to prevent it from affecting the next parity.
Strategies to minimize fallback pigs in the nursery. MR Wensley, Pipestone
Post-weaning piglet mortality in their production system has increased from 2.79% in 2017 to 3.99% in 2023, with a peak of 4.41% in 2022.
Fallback piglets have low feed intake due to health, genetic, or feed management issues. We must minimize stress before and after weaning to minimize fallback piglets. The stress response occurs in the hypothalamus-pituitary-adrenal axis, with a neuroendocrine mechanism that regulates the body's response to stress. The first strategy to reduce stress is to increase the weaning age. By increasing the weaning age from 20 days to 25 days we increase the daily feed intake and growth, reducing the time to slaughter by 5 days, increasing the total value pigs by 1 point, and going from 1.61 to 1.05 of underweight slaughtered pigs.
The next strategy is to supplement with starter feed from the first days of life, with precise presentation and management. This strategy obtains at least 2 percentage points between mortality and withdrawals during lactation.
The third strategy is the environmental requirements for these smaller piglets, which they estimate to be higher, increasing the space per piglet and providing more feeding and drinking points per piglet (avoid high densities in sick pens] and do not mix piglets of very different weights and ages).
The fourth strategy is using more digestible and complex diets in nutrient density, observing critical improvements in daily feed intake and, consequently, in average daily gain and feed conversion ratio. In the seven days after weaning at 24 days of age, the goal is to have 96% full value piglets and <4% mortality.
The fifth strategy is to provide starter feed 3-4 times a day to fallback piglets housed in stalls located in the middle of the rooms, which should not account for more than 10% of the piglets.
The sixth strategy focuses on genetics, selecting terminal boars with lower cortisol levels at weaning (83.5 vs 104 ng/ml) and higher daily intake in the first two weeks after weaning (including the percentage of piglets that lose weight in the first three days after weaning). It is important to understand the piglets we wean and their needs, empowering the people who care for them.
Antonio Palomo Yagüe
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发表于 2024-11-14 10:26