Pig production has responded to the challenge of increased global demand for pork by a process of consolidation and increased size to capture benefits of economies of scale. Over the last 25 years the swine industry has evolved in order to increase production performance, health and animal wellbeing towards age segregated or multiple site production models. In general, it can be stated that the changes in production systems have produced a positive effect in the health status of pigs by improving the way we raise pigs today.
Precision is the future of all food production including pork and prevention is the foundation of precision. In this series of articles, Dr. DiPietre will look at different aspects related with pig production and precision agriculture and what economic impact could they have in our farms.
US - For the second year, Boehringer Ingelheim Vetmedica, Inc. (BIVI), has awarded $50,000 in Porcine Epidemic Diarrhoea (PED) research grants.
During the last fifty years or so, disease control in the pork industry has evolved mainly relying on antimicrobials, vaccines, elimination (depopulation, repopulation, eradication, modified early weaning), and/or regional control depending on the diseases of concern and resources available. Looking forward, it is clear that antimicrobial usage, under increasing scrutiny for both metaphylactic and therapeutic uses will decline, whereas the use of vaccines will likely rise.
Dr Lars Erik Larsen from the Danish National Veterinary Institute in Copenhagen, Dr Nicolas Rose from the French Agency for Food Safety in Ploufragan and Dr Gerard Wellenberg from the Dutch Animal Health Service in Deventer are the winners of this year's European Porcine Circovirus Research Award.
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