Illinois Swine Technical Articles

Page 1 of 91234...Last »

Genesus Global Technical Report, Short remarks about sow’s lactation

Pavel Trefilov, Swine Specialist, Genesus Inc.   If you search the internet «sows do not produce milk» or «sows do not produce enough milk» you will find multiple articles, trials, recommendations and expert’s opinions; that often contradict each other.   We all still have a lot of questions related to sows’ lactation, especially in the

Function and Benefits regarding MSP[RS] Resistant Starch

MSP® Resistant Starch Advertorial The swine industry continues to look at and evaluate alternative ways to control and manage the microbial ecosystem to insure a sustainable, environmentally friendly approach to pork production. A most promising method is the modulation of the gut microflora in pigs including, but certainly not limited to selected bacteria to inoculate

Managing Winter Ventilation

One small difference when it comes to winter ventilation, is that for a period of time, in late fall and also in early spring, staff need to be more vigilant on a day to day basis to ensure room temperature fluctuations are kept to a minimum. This usually means daily vigilance monitoring first and second stage ventilation fans and either installing or

Detection of mycotoxins and metabolites in animal products

Carry-over of mycotoxins in animal products has been studied since the 1990s. Attempts have been made to understand the mechanism involved, the rate of carry-over, and ultimately the risks for human health via the consumption of animal products. From the breeding point of view, the establishment of standards in carry-over of mycotoxins may help in

Effects of Calmin on energy, calcium, phosphorus, and nitrogen balance and on growth performance of weanling pigs

Calmin is a calcium supplement produced from sea minerals. It also contains 6% magnesium, which may increase calcium absorption. Calmin has been used as a rumen buffer in dairy cows, but limited data are available for pigs. Therefore, two experiments were conducted to test the effect of feeding diets containing Calmin on calcium, phosphorus, and

Genesus Global Technical Report, Whole Carcass Pork Quality

Whole Carcass Pork Quality Bob Kemp, VP Genetic Programs and R&D, Genesus Inc   As most industry participants know, the USDA Agricultural Marketing Service is seeking comment on the proposed changes to the standards of pork carcass grades (https://www.federalregister.gov/documents/2017/10/23/2017-22934/united-states-standards-for-grades-of-pork-carcasses) . There will be different opinions on the value of these proposed changes, especially as it

Study shows differences in energy digestibility between sows and gilts

Gestating sows digest energy in diets more efficiently than growing gilts. A recent study from the University of Illinois is shedding light on some of the reasons why. “There are a number of factors that might explain the difference in energy digestibility between sows and gilts,” says Hans Stein, professor in the Department of Animal

Optimizing Dietary Energy for Maximum Profitability in Growing-Finishing Pigs

The swine nutrition teams at Kansas State University (KSU) and Pig Improvement Company (PIC) have developed a tool to optimize the level of dietary net energy for growing-finishing pigs to maximize profitability. Feed represents approximately 70-80% of the cost of a grow-finishing pig and about half of that cost is related to energy. Feeding the

IAV-S elimination in breed-to-wean herds is challenging — but possible

Carthage Veterinary Service, Ltd. Carthage, Illinois Read more articles on Pig Health Today https://pighealthtoday.com/ Influenza A virus in swine (IAV-S) continues to present an ever-changing health challenge in breed-to-wean populations. The impact of influenza on sows may be low, but it can take a toll when suckling pigs contract the infection from their dams. It

Fiber content of diet affects perceived odor of swine manure

Ammonia and volatile organic compounds are major contributors to air quality problems associated with swine production. Odorants result from the fermentative degradation of carbohydrates, fats, and proteins in the large intestine and manure of swine and, therefore, can be manipulated by diet composition (Hobbs, et al., 1996; Sutton, et al., 1999). However, individual differences in

Page 1 of 91234...Last »
  • Illinois Pork Sponsors:













  • Sharing

    Facebooktwitterlinkedinmail