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.
Consumers, food and restaurant companies, WHO and various governments are requiring livestock farmers to produce meat raised with lower use of antimicrobial drugs. The discussion has moved on from analysing the potential risks that the use of antimicrobials in livestock can have on society to managing the new situation where pork producers will have to raise pigs using less, or even without, antibiotics. This is of course at the same time as a predicted increase in demand for protein, unprecedented restrictions on land and water use and rising input costs. What should producers do?
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 disease.
Sucking pigs have an irrepressible desire to live. However, painful events may have a negative impact on the further development of pigs by:
Lowering milk-intake
Restricting self-preservation instinct (reflex to flee)
Porcine reproductive and respiratory syndrome (PRRS) is a viral disease that causes a decrease in reproductive performance in breeding animals and respiratory disease in pigs of any age. PRRS is the most economically significant disease affecting swine production in the world today.
The regulation of organ-development, as well as the performance of specific organs follows a certain nutritional cascade.
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