Slaughtering / Processing

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Keeping an eye on every single finisher pig

In sheep and goat production, the system is already in use. In pig production, however, individual finisher identification has not been commonplace. Until this October – when the first finisher pig house with individual electronic ID was opened. Welcome to a whole new range of opportunities.
The Classens farm is probably the first commercial farm using an individual finisher sorting system. This ‘aerial... read more »

More articles

New feed ingredients affect carcass fat quality

As the quantity of Distillers Dried Grains with Solubles (DDGS) increased in pig rations so has the concern over fat quality. It is well known that the use of DDGS increases the amount of unsaturated fat in rations. This has the potential to negatively influence carcass fat quality since carcass fat composition is affected by the type of fat in the diet. read more >

German market waking up to Danish genetics

German pig producers used to be crazy about producing meaty pigs. However, as the competition on the German market increases, an growing number of German breeders are looking abroad for alternatives, to improve their output. German pig producer Wilfried Gerdes is one of them and discovered there was much to gain. read more >

FDA finds meat from animal clones is safe

The US Food and Drug Administration (FDA) recently issued draft documents on animal cloning, saying that meat from clones is as safe to eat as food from conventionally bred animals. read more >

An extra set of eyes for pig producers

When transferring finishers to the abattoir, uniformity amongst the pigs is a major aspect. Unfortunately, keeping track of a batch in order to get animals of equal weight, can be a labour intensive process. Why not, in the process of monitoring, consider an extra set of eyes? read more >

Reducing the chance of Salmonella transfer

Pork can become infected by Salmonella anywhere, anytime - during breeding, weaning or in the slaughterhouse, Research shows that despite the difficulty of eradicating the bacteria chances of infection at the pig farm can be reduced. read more >
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