AGRIBUSINESS: Print-Arome for flavor imprinting.

AGRIBUSINESS: Print-Arome for flavour imprinting. Print-Arome is flavor formulated with essential oils.Dosed in the sows and post-weaning diets generate an “imprinting” effect in the piglets. This effect familiarizes the piglets with its scent and facilitates the introduction to solid food. As a result, it increases feed intake, weight gain and reduces health problems associated with early weaning. It improves feed intake by 95% while it reduces stress by 92%. Print-Arome.

ESTRUS SYNCHRONIZATION AND ARTIFICIAL INSEMINATION IN PIGS.

The successful artificial insemination of sows depends on the hygienic deposition of enough sperm at the appropriate time so as to have an adequate sperm reservoir in the oviduct at the time of ovulation. The time of natural ovulation is controlled by the surge of Lutenizing Hormone near the onset of estrus. Ovulation will occur in 85 to 90 percent of sows 42 +/- 2 hours after an injection of human chorionic gonadotrophin (hCG) or 38 ± 2 hours after gonadotrophin-releasing hormone (GnRH). If ovulation is expected to occur 38 or more hours after detection of estrus, such as would be expected following a gonadotrophin-induced estrus or naturally short wean-to-estrus intervals, treatment with GnRH or hCG will provide a high degree of predictability to the time of ovulation. Recent research shows that 200 μg of triptorelin given intra-vaginally to sows at 96 hours after weaning synchronizes ovulation and results in fertility with number of live born pigs and farrowing rate similar to controls. There are considerable economic benefits of the use of single fixed-time insemination, with the most obvious being the cost savings from the reduction in breeding time and labor. The overall advantage will be having a number of litters per time on farm which will result in proper management and an all in all out strategy. The cost of housing and feeding of boar is also reduced as highly productive boars are sourced and the quality and quantity of sperm weighed against physical mating cannot be compared. The sperm can also be procured from proven stock,hence eliminating the need for your own boar thus saving time and money with regards to management. An artificial insemination parlor will also be an innovative startup in pig industry,where genetically proven boars are fed and raised on a separate facility with the sole aim of operating a sperm bank, with proven genetic traits . # gene pool # sperm bank # Artificial insemination bank # boar farm # stud startup.

CLAW LESIONS AND POOR REPRODUCTIVE PERFORMANCE IN SOW.

A research institute at the Leipzig University, Germany captures all pig movement on camera to follow and analyse every step ,It is interesting to understand how pig claws interact with hard surfaces technically unknown to them. Sows in modern intensive housing environments face substantial threats from claw lesions. The risk of the claw developing a painful and ultimately devastating lesion is based on its interaction with the flooring surface, overcrowded conditions and aggressive social behavior. The majority of claw lesions have a strong bio-mechanical component in their development . The Mechanical impact is either the direct /primary cause of lesions or promotes the progression of a lesion caused primarily by other factors such as metabolic disorders, mineral deficiencies/imbalances or local inflammation. The most critical factors contributing to the development of claw lesions in swine operations today are hard flooring systems. The pig's foot is anatomically designed for a soft, variable, uneven surface where weight bearing by the two main claws is significantly supported by weight bearing of the two dew claws. When the pig is placed on concrete, the mechanics of the foot and how it interacts with the flooring surface is changed totally. The result is increased production of horn of inferior quality, disruption of normal horn formation or mechanical damage to the tissue and subsequent inflammation. Once a sow experiences lameness and pain due to a claw lesion, her performance including her reproductive potential is severely compromised and she may be removed from the herd. Research studies show that genetic improvement and management techniques, swine producers have the opportunity to reduce, and even prevent, the painful claw lesions that decrease not only productivity of sows but also their well-being. Materials from;Christoph Mülling Professor of Veterinary Anatomy, University of Leipzig, Germany.

How to boost piglet immune response with vitamin D.

The benefits of vitamin D in pig feed go beyond the well-known function of calcium regulation and phosphorus homeostasis and its effect on bone development. Studies are showing that optimizing feed intake of vitamin D can boost piglet immunity in a number of different ways. The post-weaning phase is a critical period in a piglet's life. The development of a strong immune system at this early stage is key to securing its health and future optimum performance. However, a piglet has limited ability to mount and regulate an immune response when it is weaned from the sow at between three and five weeks old in commercial practice. Its immunity needs to develop as the passive protection from the sow's antibodies fade away and viral, bacterial and parasitic infections are at their highest risk. Any compromise to a piglet at this period has repeatedly been shown to impact negatively on its later performance. Vitamin D is an essential nutrient which is routinely added to animal feed, primarily because animals' blood levels of vitamin D vary considerably. It has become the focus of renewed attention by nutritionists and swine producers worldwide in recent years, because of findings that indicate that the benefits of vitamin D go beyond the function of the regulation of calcium and phosphorus homeostasis and its effect on bone development. Vitamin D metabolites control the expression of more than 200 genes through activation of the vitamin D receptor, which regulates or modulates gene expression within the target cell. This gives the vitamin a role in many functions in swine, including immunity, muscle function and reproduction. The vitamin D receptor is not only found in the intestinal enterocyte, the osteoblast, and the renal cells, but it is also found in a wide range of cell types whose function does not relate to calcium metabolism, such as the intestine, pancreas, heart, eye, brain, thyroid, parathyroid, muscle, or immune cells. The newborn piglet is exposed to a vast array of antigens from the moment it is born. It relies on maternally-derived immunity for protection, until it develops its own active immunity. Prior to weaning, sow's milk provides most of the nutrients that the piglet will receive for maximal growth and health. However, sow's milk provides little vitamin D. Supplementing sows with vitamin D before birth could provide a nutritional strategy to increase vitamin D status of the piglet, through placental transport or via sow's milk. story credit; pig progress.

Denmark to launch new piglet survival campaign

Denmark to launch new piglet survival campaign

PIG ABATTOIR.

The abattoir should be situated in well drained area with a good gradient to allow easy run off of waste. The abattoir should be easily accessible with good roads, electricity and close proximity to market.A generator is a necessity in the abattoir,with good supply of portable water. The abattoir should be fitted with overhead rails which have water hose and sprinklers to wash carcass at every slaughtering stage.The walls are tilled to allow easy cleaning and disinfection, the floor is made of cement or concrete so that its easy to wash and disinfect. Raising pigs for profit can be more profitable if a mini abattoir or slaughter house is incorporated in the production chain. A very simple procedure with the use of pulleys/ levers can be used to slaughter pigs in an hygienic way with minimal exposure to contamination. The skin of the pig is not removed as this is eaten along with the meat, with the skin intact much of the meat is not exposed. The hair on the skin is removed by scalding in hot tanks which is at a temp of 60-62°c. The simple sketch shows how the slaughtering is carried out, at the end of the slaughtering process, the carcass are passed on to the processing room, where the cut parts are packed into clean bags for sale.