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Latest Blogs (121-130 of 248)
Swine influenza worries
Little kids can be scared about anything, be it big green monsters or zombies under their beds or perhaps a dangerous unknown disease coming to get you...
The future is here: in-house nutrition
Several years ago, I read a report by a major international bank specialising in the agro-industrial sector, in which it was predicted that in the very near future the pig production chain (from the pig producer to the consumer) will be made up of only three vital partners: pig producers (genetics and commercial), slaughterhouses, and retail stores. Everything else would be auxiliary or even not necessary at all.
Pig welfare – from René Descartes until now
Seen in Dutch media recently – an interesting approach to the animal rights discussion. Philosopher Erno Eskens wrote in De Volkskrant about the history of perception of animals – and how this has evolved into the sometimes explosive situation of nowadays.
What’s new for IPVS 2010?
As most will know by now, Canada will be hosting the next International Pig Veterinary Society (IPVS) Congress in Vancouver, British Columbia, July 18-21, 2010. Several innovations have been added for this 21st IPVS Congress. Since many of the new additions are still not yet finalised, I’ll introduce them a few at a time as they become closer to reality.
It’s no brain science!
I had recently finished revising a new customer’s feeding program and I could not stop thinking how it had been possible for even the most simple nutritional principles to have been violated. I am not talking here about the ‘fine print’ of nutritional science, but for simple stuff, found in any college textbook. To give an example, everybody knows gestating sows need a source of fibre or at least a laxative, but none of these were used. Or, even worst, where it is common knowledge for lysine concentration to decrease as pigs grow heavier and heavier, in this program lysine concentration remained constant; and no, genetics were not pure Pietrain!
Different breeds, different needs?
Huge improvements in lean meat production of pigs have been made over the last 30 years. For example, since 1972, backfat depths have nearly halved in 60-80 kg carcasses. And still, the quest goes on to produce a pig that has a 'perfect genoytpe', which can deal with environmental factors, diseases and most of all can deal with feed very efficiently!
USA, 10 years behind Europe - or are they?
I recently attended the American Association of Swine Veterinarians Congress in Dallas, Texas and met an older, distinguished colleague, Roy Schulz, who said ‘what happens in Europe usually hits us in the US 10 years later.’ As I had attended the congress to get a technological update, I was curious to find out what he meant?
The magical ingredient of VIV Asia
If there is a place where the global financial crisis does not seem to exist, where would it be? The Thai capital of Bangkok might probably make a good example. Last week's VIV Asia show was as vibrant as ever.
Journées de la Recherche Porcine
On February 3 and 4, the French research community gathered in Gare de Lyon under the auspice of INRA to discuss the latest swine research findings. This meeting, called ‘Journées de la Recherche Porcine’ is an annual event.
Perimeter biosecurity
I've been asked to forecast what a pig farm perimeter might look like a couple of decades into the future. Starting from a a excellent suggestion by the PIC company that it should be divided into 'clean' and 'dirty' sectors, I have taken things somewhat further.
