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NewsandViewsSwine feedingredientwebsite goesnationalElanco Canada is expandingits ‘Paylean® Pays in Manitoba’website. Originally developed asa pilot project for pork producersin Manitoba, the easy-to-usesite is now being made availableacross the country.“We developed ‘Paylean® Paysin Manitoba’ as a resourcefor the province’s producers,to learn about and optimizetheir use of this particularproduction tool,” says ScottAtkins, Manitoba salesrepresentative with ElancoCanada, based in Winnipeg.“The feedback we receivedon the Manitoba-targeted sitewas very positive,” says DonDown, corporate pork accountsmanager with ELANCO andalso based in Winnipeg,noting that the site is firstand foremost an informationresource that explains whatPaylean® is, what it does andhow to use the product tomaximize its effectiveness. “It’sa very simple site,” Down says,“nothing fancy, but I can tellyou that the questions we aremost frequently asked about byproducers relate to product useand administration – and it’s awell-established fact that thoseare the biggest contributors toproduct performance.”Specific information includedon the Paylean® Pays websiteincludes trial results, productlabel and use directions, dosageinformation and frequentlyasked questions. Additionally,the site also includes a durationcalculator that producerscan use based on inputtinganticipated or actual closeoutdata. The site is availablein both English and Frenchand can be found at www.payleanpays.ca.PSC webinaraddresses feedefficiencyA recent webinar, organizedby the Prairie Swine Centre,focussed on the manymanagement decisions madeon a daily basis that can havea significant impact on feedefficiency. Dr. Bob Goodbandfrom Kansas State Universityaddressed the topic “Feedingand barn management practicesthat improve feed efficiency.”One question posed to him was:“Taking a look within youroperation, if you could focusyour efforts on one aspect toimprove feed efficiency, whatwould it be?”Dr. Goodband said that thearea where greatest effortshould be placed is feederpan coverage. “It is ensuringfeeders are properly adjustedand functioning on a routinebasis, such that approximately40-50% of the feeder pan hasfeed in it,” he said. “Feederadjustment is not as critical,as the adjustment will varydepending on diet type (pelletvs. mash) and coarseness ofgrind which impacts flowproperties within the feeder.Feeder pan coverage greaterthan 50% increases feedwastage, and lower than40% results in reduced pigperformance.”Research has found that, ifthere is adequate access tofeeder space, opening thefeeder will not improve ADG,and can result in poorerfeed efficiency – especiallyafter 70 kgs, according to Dr.Goodband. However, if pigsare restricted on feeder space,opening feeders will increaseADFI and ADG with little to noimpact on feed efficiency. “It’seasy to see how feeders needto be managed individuallyon a daily basis in order tomaximize pig performance,”Dr. Goodband observed.“Studies on commercial farmshave found, on average, 10%of the feeders are not workingproperly at any one timedue to plugged feed lines orfeeders, broken hardware orbins bridging.”While proper feeder adjustmentcan have a huge impact onfeed efficiency, Dr. Goodbandadvised producers to focus theirefforts in a number of areaswithin the barn:Check and repair feedhandling equipment• Make repairs to minimizecontinual feed loss andprevent disasters• Leaking bins, broken feedlines, feeder adjustmentrods, grease bearingsCONTINUED ON PAGE 8RoxellFancomPaneltimGlass-Pac is pleased to announce the addition of Brian CutlerBluHoxFanPVCto our Carstairs office.Feeders24vPartitionsUsers Brian's testify, expertise in feed processingDamper &and grain handling equipment Available inall pigletsMeasuringas well as ventilation and feeding equipment will enhancestart perfectWingour ability to meet your needs.on theBluHox❰Brian CutlerAssemblyContact us you’ll love to call our plans your own!702 9th Avenue North, Carstairs, Alberta T0M 0N0 | (403) 337-3767 | fax 403 337 3590 www.glass-pac.comall sizes andmany colors6 | Western Hog Journal | Spring 2012

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News and Viewsand accepted the University of Guelph’snotice of significant new activity, anindication that the genetically engineeredpig could be farmed commercially.Olymel quality awardspresented at banquetOlymel’s “Reach for the top” quality awardswere presented during the banquet at theAlberta Pork Congress, held March 28/29.Don Brookbank of Olymel presented $500to each of four category winners, selectedfrom 153 suppliers that shipped more than2600 hogs to the Red Deer plant during2011. Winner of the Food Safety Awardwas Blue Sky Colony of Drumheller,Alberta. “This award is for low brisketcontaminations, which reduces the bacterialload in the plant,” Brookbank said. “Also,it is for the producer that has the highestpercentage of clear tattoos over the year.”The High Health Award is awarded tothe producer who has the lowest scorewhen total demerits, arthritis, adhesions,abscesses and low arrival mortality rate arecombined. The winner of this category wasPine Hill Colony near Red Deer, Alberta.THE TOTAL PACKAGEwww.genesus.comOlymel’s Don Brookbank (second left) congratulates John Entz (far right) of Britestone Colony,who won the Grand Champion Award. Also in the photo are Mike Mandel, Britestone Colony(second right)and Adam Rutherford, President of the Alberta Pork CongressThe third category, the Core Lean Award,goes to the producer with the highestnumber of hogs with a loin measurement inthe 62-69mm range. Category winner wasHolt Colony of Irma, Alberta.Athabasca Colony, Athabasca, Albertawas the winner of the Core Weight Award.“This award is for the highest percentageof hogs hitting our core weight range of93-103kg,” Brookbank noted.The Olymel Grand Champion receives aprize of $1000. “The winner must score thehighest in all of the individual categoriesbased on a weighted point system,”Brookbank explained. The award was madeto Britestone Colony, of Carbon, Alberta.Workshop will focus onimproving efficiencythrough technologyThis year’s Red Deer Swine TechnologyWorkshop is being held on Wednesday,October 31st at the Sheraton Hotel(formerly the Capri Centre) in Red Deer.The workshop will bring a programof hands-on, practical topics aimed athelping delegates improve productivityand profitability. Following the successof last year’s panel discussion - Yourinfluence on cost savings in the barn- the workshop will feature a panel ofnutritionists discussing the latest hottopics and answering questions. Anothernutritional topic will be the use of NearInfra-red Reflectance Spectroscopy (NIRS)technology to analyze feed ingredients andhow it can help to reduce feed costs. Therewill also be presentations on hands-on barnmanagement topics.“Last year saw the highest attendance everat the workshop with about 240 delegatesand we also had record sponsorship,”says Bernie Peet, the workshop manager.“About 80% of delegates are involved inproduction and the program content isdirectly aimed at the needs of this sector ofthe industry.”Registration costs $75, with a special “5 forthe price of 4” package available for $300.For further information or to register,contact Bernie Peet at Pork Chain ConsultingLtd. on (403) 782-3776 or (403) 392-3104 oremail bjpeet@telusplanet.net n12 | Western Hog Journal | Spring 2012

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Industry ViewpointBy Bernie PeetOver the last few years, the Industry Crisis column has looked at what has been going on in theCanadian industry as our producers have battled a series of unprecedented challenges which has seenthe industry reduce in size by nearly a quarter. WHJ Editor Bernie Peet continues to review industryevents and trends that will shape the industry in future, both in North America and around the world.He will comment on industry developments and how they impact Canadian producers, providing hisunique perspective and personal viewpoint on the important issues.Stability in the Canadian swine herdThe January 2012 Hog Statistics indicated very little change inoverall pig numbers compared with the previous year. Whileprices remained relatively good throughout 2011, there seemsto be very little appetite for expansion, except for some modestgrowth in Saskatchewan and BC. Total pig numbers in Canadaincreased by 1% year on year, while the number of sows andgilts was almost identical at 1.293 million.In the east, total pig numbers and breeding stock numbers inboth Quebec and Ontario were down marginally. In the west,Manitoba had exactly the same number of sows in the January2012 census as in the previous year, at 318,600, however thenumber of pigs over 60kg increased by 13.8%, indicating thatmore pigs are being finished in the province. Saskatchewan,which suffered a 30% drop in sows numbers during the ‘industrycrisis’, has seen somewhat of a recovery over the last 12 months,with 5% more sows and gilts and 15.5% more pigs overall. Inthe under 20kg and 20-60kg categories, hog numbers were up22.7% and 26% respectively. Neighbouring Alberta showedlittle change in numbers, with 1000 less sows - 145.6 thousand- and 1% more pigs in total. There are currently signs of someexpansion in BC, where sow numbers increased from 8,500 to9,400 and pigs over 60kg shot up by 27.6%.Feed costs too high?This is just one of the challenges that Danisco can help you solve.As leaders in delivering the greatest value from Porzyme and Phyzyme XP feedenzymes, we are able to offer both the ingredients and expert knowledge to help keepyour feed costs to a minimum.Concerns about DDGS variability? Use Porzyme and Phyzyme XP in combination tomaximize the nutritive value of these diets.Daniscomore profit from lower feed costsemail us atlowercosts@danisco.comTo find out more please contactHalchemix Canada IncTel: 1-800-540-4756halchemix@halchemixcanada.comwww.halchemixcanada.comJohn Van OortTel: 403-701-2445john.vanoort@danisco.comwww.danisco.com/animalnutrition14 | Western Hog Journal | Spring 2012

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Industry Viewpoint Continuedcompliant and three will be 28-60percent compliant.Whatever the true figures, it is clearthat a significant proportion of EUproducers will be breaking the law afterthe January deadline. The UK, whichhas not used sow stalls at any stage ofpregnancy since 1999, is urging theEU to ensure that firm action is takenagainst non-compliant producers.Britain’s National Pig Association(NPA) has challenged the EuropeanCommission to identify pig units thatwon’t be complying with the Januarypartial stalls ban and ensure they stopinseminating by July. As a result ofthis intervention at a stakeholders’meeting in Brussels, the Commissionhas indicated it will be talking to vets tosee if such a ban could be implemented.NPA Chairman Stewart Houstoncalled on the European Commission tolaunch “robust and rapid” infractionproceedings against non-compliantcountries, as it has with the Welfareof Laying Hens Directive. He alsocalled on the Commission to be moretransparent in the way it proposes tohandle non-compliance with the partialstalls ban. The Commission has askedall member countries to supply anaction plan outlining their likely levelof compliance by January 2013 and theactions they propose to take over noncompliantproducers.Stewart Houston is calling on theCommission to share the informationcontained in these action plans and toexplain what actions it plans to take inthe light of information contained inthe action plans.Laurence Bonafos of the Commission’shealth and consumer department haspromised that the Commission is readyto launch infringement proceedings.He said the main category of noncompliantholdings was 10-99 sows andsignificant effort would be needed toupgrade these units.The European Commission infringementprocess is complex and can take upto two years before it begins to bite.Bonafos said that he hoped it would notbe necessary to start mass infringementproceedings as it would not be good forthe European Union’s image if it wasseen to be taking the majority of itsmember countries to court. He admittedthat if a member country really wantedto, it could drag out infringementproceedings for three or even four years“but we will do everything possible toensure they do stick to the deadlines”.Looking at the supply of pork afterJanuary 2013, the Commission’sagriculture department said theEuropean Union was 110 percentself-sufficient and whilst the sow herdwould continue to shrink, more meatwas being produced from fewer sows. n20 | Western Hog Journal | Spring 2012

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Manitoba Swine SeminarPiglet survival a matter of dollars and centsBy Myron LoveEvery piglet that comes out stillborn – or dies prior to weaning – costs the producer potentialincome. While it is not possible to save every piglet, Ron Ketchum, speaking to an audienceof hog producers at Manitoba Swine Seminar 2012 in Winnipeg on Wednesday, February1, outlined a number of steps that producers can take to increase the survival rate of theirpiglets. Ketchum, a partner in Swine Management Services, LLC, out of Fremont, Nebraska,first listed a number of conditions that may pre-dispose a piglet to be stillborn. These includeenvironmental stresses such as summer heat, feed intake, facility design or lack of water,the condition and living conditions of the sow, inducing labour too soon and the misuse ofOxytocin.Among his recommendations during farrowing to decrease the odds of stillbirths is to haveworkers present in the farrowing houses for longer periods of time. “Sows that are farrowingshould be checked every 15-30 minutes and more often near the end of farrowing,” he said.He also recommended that producers and their workers spend extra time with high risk sows.He reported that his organization’s research has shown that 20% of sows are responsible for80% of stillbirths.Ron KetchumAre you readingsomeone else’s copy of theWestern Hog Journal?If so, why not sign up for yourown subscription?Just call Barb Brimmage on1.877.247.7675 or email your contactdetails to info@albertapork.comSubscription is free!Get the latest technical information and pork industrynews sent direct to your mailbox – sign up now!22 | Western Hog Journal | Spring 2012

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Manitoba Swine Seminar Continuedproduction,” says Robles. “These daily farm choices andactions are based on the fundamentals of caring enough toprovide food, water and a good environment.” A Pig CareSpecialist is assigned to work in specific barn facilities to helpstaff focus on these basics and to help management point outareas of improvement and set specific goals for planning andimplementation. “In addition, the PCS will train the barn staffto identify, quantify and communicate any disease symptomsin the barn,” points out Robles. “Another role is to train staffto focus on the pigs that need care, treatment or removal fromthe group.”Caring is as easy as ABCEThe Pig Care Specialist training program involves teachingstaff to quickly identify pigs that need intervention and totake the required actions. Pigs are classified into “A”, “B”, “C”and “E” to describe acute, sub-acute and chronic conditionand also those pigs needing euthanasia.“A pigs have very high treatment success rate and findingthese pigs before they progress into B or C pigs is crucial,”explains Robles. “These pigs can be found by closelywatching and observing behaviour and pointing out specificcharacteristics – slightly gaunt in the flanks, dull eyes,depressed or feverish.” In this case, he advises appropriatetreatment and moving the pig to a less competitiveenvironment.“B pigs are those that have rougher hair, more definedgauntness, flesh loss, uncomfortable posture, exudates aroundthe eyes, or are depressed and feverish,” Robles continues.“Immediate treatment of these pigs will yield a moderatesuccess rate of 50-75%. Also, move these pigs to the sick pen.”Robles notes that C pigs are those that have been sick for sometime and missed the appropriate care they need. “They havesevere gauntness, don’t keep up with the rest of the group andlie alone by the sidelines, and are weak with a rougher haircoat,” he says. “Success rate is only 25-30% at this stage andthey easily progress to E class pigs. Treat them immediatelyand move them to a sick pen.”E pigs are classified as those that need to be killed humanelyas per Canadian Quality Assurance (CQA) guidelines. “Theyare clearly suffering and every minute you wait prolongsit,” Robles points out. “These pigs are non-ambulatory orinjured pigs that will not recover and sick pigs that show noimprovement after two days of intensive care.”Feed, water and good environmentIn addition to daily pig care and treatment, the stockperson’srole is to ensure that feed, water and a good environmentare provided for the pig. “We can never overemphasize theimportance of providing these three basic needs of pigs,”stresses Robles. “These are the first things that a stockpersonshould look for upon entering the barn. The pigs will grow totheir full potential only if these basics needs are met.”It is also important to clean, disinfect and dry the roomsproperly prior to entry, to know the number of pigs movinginto the room, establish sick pens and to follow goodbiosecurity protocols, he added.Robles is clearly passionate about the importance of thestockperson and stresses that a positive attitude is key toproviding a high level of pig care.CONTINUED ON PAGE 30THE TOTAL PACKAGEwww.genesus.com28 | Western Hog Journal | Spring 2012

Manitoba Swine Seminar ContinuedImportance of finisher benchmarkingBy Greg Bilbrey, Agri Stats, Inc., Fort Wayne, IndianaMuch has been published regarding the importance of thorough record keeping and utilization of production recordsin swine finishing enterprises. In fact, Gary Dial, Brad Freking and Mark Weaver provided an excellent summaryand guide for using finishing production records in a paper from a previous Manitoba Swine Seminar (“DiagnosingProblems in the Grow-Finish Phase of Production”, Dial, Freking and Weaver, Manitoba Swine Seminar, 2002;available on MAFRI website). One additional way to use records to improve finishing performance and profitability isto benchmark or compare company or farm finishing data to data from individuals or groups of fellow producers.BenchmarkingBenchmarking is simply the act of comparing data to acontemporary group with the goal of improving performanceor results. Modern formalized benchmarking is creditedto the Rank Xerox Corporation though the practice datesback to ancient times. Japan sent teams to China in 607AD to learn best practices for business, government andeducation (Zimmerman, 2003). Zimmerman also mentionsthat “economic Darwinism” (meaning business evolution)will lead to more companies participating in and utilizingbenchmarking to improve production and profitability. Sincemodern agriculture and swine production should certainlybe considered business enterprises, benchmarking should bea tool used by swine producers to improve their bottom lineprofitability and performance.A key benefit of benchmarking is that it contributes to theability to see outside personal or professional practices.The term “paradigm blindness” refers to the situationwhen individuals or businesses become so focused on orentrenched in the operation of their respective activitiesthey fail to see what is going on outside their world. Thisblindness may be a source of stagnation and an impedimentto progress. Benchmarking allows visualization of whatindividuals, companies and/or competitors are doing andhow one compares to them. Effective benchmarking breaksthis paradigm blindness and leads to creation of practices orprocesses that improve performance.Production and financial benchmarkingMost swine producers use some type of record keeping tomeasure finishing performance. Common measurementsinclude Percent Mortality, Average Daily Gain (ADG) and FeedConversion Ratio (FC). Some others utilized are Average DailyFeed Intake, Facility Turnover, Days in Finishing and Days toMarket. Each of these measurements has its place and can beused to effectively measure specific aspects of performancein a finishing program. These measurements can also beused in an effective benchmarking program to obtain a bettergauge or evaluation of finishing performance. For example,an ADG of 1.8 lbs/day, a Feed Conversion of 2.8 or PercentMortality of 3.0 may all seem good and indicate acceptableperformance. However, if these records are compared to acontemporary group of producers with better ADG, FC andMortality the first measurements do not seem that impressive.The Next30 | Western Hog Journal | Spring 2012is July 2012For advertising contact James Shaw at416-231-1812 or jamesshaw@rogers.com

Special FeaturesFarrowing intervention more dependent on humanelement than technologyBy Myron LoveDennis Robles of Swine HealthProfessionalsWith new technologyseemingly coming at us at anexponential rate, it can beeasy to forget the humanelement. But, noted DennisRobles in his presentationat Manitoba Hog Days inBrandon last December, humanintuition is exactly whatproducers need to trust whendetermining when to intervenein the farrowing process.Robles, a production specialistfor Sheridan Heuser ProvisSwine Health Services, basedin Steinbach, noted that in pigcare, while technology is good and fine, producers still need tofocus on the basics. “It is important to keep doing the smallthings well,” he said. “You can’t afford to cut corners.”The most important input in pig care, and especially atfarrowing time, is the human element, he said. “To be a goodstockman, you need to feel empathy for your pigs,” he noted.“It is that special touch we bring to the barn.”Robles walked his audience through the farrowing processfrom beginning to end. The first step, he pointed out, is toprepare the space by cleaning, disinfecting and drying it.“Pregnant sows should be handled with great care,” he said.“You need to exercise patience. The sows should be moved ina calm manner – without electric prods. Pathways should bewell lit, without obstruction or slippery parts.”He recommended scraping the manure out of farrowingcrates on a daily basis. The scrapers should be cleaned andKen HamoenP. 780.674.5135C. 780.674.7498www.sandridgegenetics.comBox 216, Neerlandia, AB T0G 1R0sandridgegenetics@hotmail.comdisinfected after each use. “There should be a designatedscraper for each room,” he said.How do you know when it is time to intervene manually inthe farrowing process? Among the signs that Robles noted: ifthere are no piglets produced after 20 to 30 minutes; if thereis persistent straining and no piglets coming out; if there isa smelly discharge from the vulva; or if the sow is showingobvious signs of being in distress. After farrowing, Roblesnoted, the producer should make sure that the sow is gettingup and eating well.“Newborn piglets are subject to environmental stress and needspecial care,” Robles said. “They have no antibody protectionand are vulnerable to pathogens. They also have low bodytemperature and need protection from chilling. Up to 50% ofpiglet deaths occur within two days of birth.”Robles identified getting enough colostrum as the mostimportant factor in a piglet’s survival and long term health.He recommended splitting the litter’s feedings to make surethat every piglet gets an adequate amount of colostrum (atleast 30ml or one ounce).To prevent chilling, Robles suggested the use of heat lamps.“Make sure the heat lamps are placed away from the sow toprevent accidents,” he said. “Also check the lamps frequently,observe the piglets and adjust the lamps as needed.” He notedthat heated mats are an alternative to heat lamps. The matsshould be cleaned and disinfected after each usage.He further suggested drying the piglets off often withabsorbent paper. “Some producers use drying powder,” hesaid, “but that isn’t as effective.” It is very important toprevent drafts, he added. Fans should be adjusted as neededand cardboard can help cut down on drafts, he noted.Teat performance is another area that needs to be checked,Robles said. The producer has to make sure that all of thesow’s teats are fully functional. He also spoke about crossfosteringto help feed larger litters so that all piglets haveaccess to a teat. Piglets should suckle on their own sow forthe first 24 hours though, he cautioned, and the litter shouldbe kept intact at least 70% of the time.”Now, even with the best of care, not all newborn pigletsare going to survive. Robles recommended that producersestablish a cut-off birth weight below which you let the pigletgo. “It is a question of economics and space,” he said. “If youhave more space, you can operate with a lower cut-off weight.”34 | Western Hog Journal | Spring 2012

Special FeaturesSuccessful piglet care comes down tobasic processes, Robles said. Producersneed to be constantly reviewingstandard operating procedures for theirbarns. All workers in the barn should betrained to know when and how differentprocesses are to be done. Cleanlinessshould be emphasized at all times forthe barn workers as well as the sows andpiglets. Clothes should be washed andgloves changed after each use.Of course, there is also a place in theprocess for technology. One of themost important uses for technology,Robles noted, is in keeping accuraterecords. “Accurate records help theproducer to measure performance andmake appropriate decisions,” he said.“There are many different softwareoptions out there.”CONTINUED ON PAGE 36The most important input in pig care and especially at farrowing times, is the human element,says production specialist Dennis RoblesWestern Hog Journal | Spring 2012 | 35

Special FeaturesIt was built mostly with off-the-shelftechnology and is an ‘open source’design that others may freely adopt.The system includes a lined and coveredanaerobic digester and a lined aerationbasin. Methane gas is collected undera thick plastic dome over the digester.Gas which isn’t burned in the turbine isburned in a flare to prevent its release.Open waste lagoons currently in useon most North Carolina hog finishingfarms are prolific producers of methanegas, which is 21 times more potent thancarbon dioxide, pound-for-pound, as agreenhouse gas.In Manitoba, an anaerobic digesteris currently being piloted at a dairyfarm by Manitoba Hydro, reports WHJcorrespondent Myron Love. Speakingat the annual Manitoba Hog Days lastDecember, Jeremy Langner, ManitobaHydro Customer Engineering ServicesRepresentative, presented the prosand cons of the project, noting thatalthough he was talking about adigester in operation on a dairy farm,there are a number of hog operationsthat are trying the technology as well.The digester turns liquid manure – andother organic waste materials (alsoknown as biomass) into energy. “Ourgoal with the pilot project is to try toencourage producers to consider usingwaste materials as an energy source,”Langner said. “We try to encourage theuse of different sources of renewableenergy. Biomass can be stored easilyand available for energy as needed.”He reported that Hydro is workingon the project with PlanET BiogasSolutions, a southern Ontario companythat has done work in Germany. Thesystem that was installed is a completemix, mesophilic digester consistingof a concrete tank, 16 metres indiameter, with insulated hot water tubesembedded in the concrete walls andwith wooden boards inside to decreasehydrogen sulphide build-up whichwould corrode the concrete. “Thewood also acts as a substrate,” Langnerexplained. “The microbes on the woodcombine with a small amount of air todo their work on the manure.” Othersubstrate materials that could be usedto enhance output, he noted, are potatoleavings, left over straw or hay, fats,oils or greases.Langner noted that the trial digesterwill have the capacity to produce up to200 kilowatts of heat and 70 kilowattsof electricity.While biomass may not be as “nice” tohandle as gas or oil, Langner pointedout, Hydro’s digester short circuits thecreation of methane gas – a greenhousegas – from the manure sitting inlagoons over the hot summer monthsand reduces odour and pathogens.38 | Western Hog Journal | Spring 2012

Special FeaturesPrairie Swine Centre turns 20 in 2012By Lee Whittington, Prairie Swine CentreThe Prairie Swine Centre is a uniquely Canadian solutiondeveloped in 1992, which links university research pursuitwith industry needs and funding to generate near-marketscience. When first proposed, this business model was agreat leap of faith for both the industry and the university.Over the past 20 years new university/industry/governmentmodels have evolved in industries as diverse as computing,health care, mining and forestry and areas of joint businessschemes between universities and the private sector are nowresponsible for a broad host of services such as languagetraining in the UK and student housing in US universities.In these models typically the university remains responsiblefor educational quality while the marketing, financing andspecialist management experience is provided by the privatesector partner. In the case of language training in the UK,the partnership has developed over 21,000 students, anaccomplishment that could not have been contemplated byeither institution or business alone. When I investigated thisphenomenon I discovered there were indeed many successstories using these hybrid business models.In agriculture, in particular the pork industry, the examplesare fewer but they do exist, for example the AustralianCooperative Research Centres (Pork CRC) have been a successstory and closer to home universities like Kansas State havelong-term business relationships with commercial barns fornear-market research purposes. New University/Private/Government partnerships are now common business structuresthat bring unique skills and assets to the training of youngpeople, generating excitement among researchers andproviding reliable return to government support.During the past 20 years of operation Prairie Swine Centre,with its funding partners and research collaborators worldwide,has developed a reputation for practical solutionsaddressing global competitiveness through developingtechnologies, personnel and knowledge products. Sinceinception the research objectives for the Centre spoke alanguage that both the industry and researchers couldembrace and pursue. For example, the first objective dealtwith feed – To define the optimum feeding and managementprocedures to reduce the cost of feeding out grower-finisherpigs by at least $2.00. Dr. John Patience, the Centre’soriginal Director and first President had a shared visionwith the industry that research should be accountable andlive up to the rigours of business performance measures likeattaching dollars and cents to research outcomes. This wasan area that attracted a great deal of interest and supportfrom industry. Two studies summarizing the economicimpact of this approach to research have been conducted.By 2004 the added benefit to a producer applying thesetechnologies was estimated to be nearing $30/pig marketed.A second study, focused on the research from 2005-2010,concluded an additional $20 in net income per pig marketedhad been identified.Part of the success in developing economically relevantresearch results can be attributed to the Centre generatingnew attention and enthusiasm which attracted youngresearch scientists from around the world who wanted theircontribution to make a difference in industry. These scientistshave gone on to form the pillars of pork research in manyCONTINUED ON PAGE 42Roeske & AssociAtes“Independent advisers to the commercialpork industry for 30 plus years.Specializing in practical genetics andprimary production.”contact: Murray RoeskePhone/Fax: 780-939-4938e-mail: murrayroeske@gmail.comAddress: Box 73, Alcomdale, Alberta T0G 0A040 | Western Hog Journal | Spring 2012

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Special Features(DE,ME,NE) and research has demonstrated the advantages ofmoving to newer energy systems and selection of ingredientsnot in terms of pennies but dollars saved per pig marketed.The way forward will involve research continuing to staylinked to the commercial pork industry but changing withevolving needs. For example, some questions are bestanswered using formal research trials conducted under strictlycontrolled conditions, while on-farm studies involving largernumbers of animals and specific farm conditions speed theadoption of new ideas faster and more convincingly than aresearch report from Prairie Swine Centre. That makes senseand the two approaches need to work more closely togetherto speed adoption and give Canadian producers the advantagethey seek in the world marketplace.There are several dimensions to swine production research.In a recent strategic planning exercise it was concludedthat the drivers of near-market research can be describedas research projects that address: Supply, Demand,Environment, Risk and support of the Research Infrastructureitself. Briefly, supply is the area we think about most inproduction research. This includes, genetics, feeding, housing,health, labour, barn and equipment; Demand includes meatquality, processing, retailing, animal welfare as examplesof factors which affect the demand for pork; Environmentand the impact of pork production on greenhouse gases,nutrient management and water quality are all covered inthis section; the area of Risk really asks what can we do toreduce risk to the pork producer and the whole value chain?;Infrastructure includes considering what do we need interms of people, facilities and technology transfer to ensureadequate capability to develop and assure the commercialuptake of these innovations.Our compliments and thanks to those pork producers,university and government leaders who foresaw the need,attracted the necessary people, funding and leadershipto make Prairie Swine Centre happen. Will the next twodecades see the level of change we have experienced inindustry growth and efficiency that we have seen duringthe past twenty years? Possibly not, but if history tells usanything it is to stay flexible, look for opportunities andmove quickly to fill a need. I suspect twenty years fromnow we will look back on 2012 as being a beginning ofphenomenal changes in productivity, wide fluctuations ineconomic conditions and shifting consumer demand. Inother words we should be prepared for more of the same butthrown at us just a bit faster.CONTINUED ON PAGE 44Western Hog Journal | Spring 2012 | 43

Special FeaturesFigure 1: Overall growth performance of weaned pigs fed increasing levels ofEP canola meal in the diet for 28 days, starting 1 week post-weaning1.51.00.50.0Weight gain, kg/d Feed intake, kg/d Feed: Gainhigher inclusions. The main concernwith young pigs was the glucosinolatecontent of EP canola meal that may adda bitter taste to the meal and therebyreduce feed intake, requiring limiting itsinclusion level in nursery diets. 0% 5% 10% 15% 20% Nutrient profile of EPcanola meal The EP canola meal sample fed inour trial was sourced from AssociatedProteins, now Viterra-Canola Processingin St. Agathe, MB. The sample contained (as-is) 36.0% crude protein,10.3% crude fat, 6.9% crude fibre,2.0% lysine, 1.7% available lysine,1.5% threonine, 0.7% methionine,1.1% phosphorus, and 10.9 µmol/gglucosinolates. This glucosinolatecontent in EP canola meal was 2 to3-fold greater than values reported forSE canola meal, likely due to differencesin seed and processing conditions.The weaned pig trialWe used weaned pigs because theseare a more sensitive model for feedingredient evaluation than growerfinisherpigs. Furthermore, young pigsare in the energy-dependent phaseof growth where their appetite limitsfeed intake and thus weight gain,compared to older hogs that voluntarilyconsume more feed and thus energyintake does not limit lean gain. Thetrial was conducted to evaluate theeffects of feeding increasing levels ofEP canola meal (0, 5, 10, 15 or 20%) ongrowth performance and diet nutrientdigestibility. It was carried out atthe Swine Research and TechnologyCentre at the University of Alberta inEdmonton.The diets fed were formulated to provide2.38 Mcal NE/kg and 5 g standardizedileal digestible lysine per Mcal NE,with other amino acids formulated asan ideal ratio to Lys. Inclusion of EPcanola meal progressively replacedsoybean meal in the diets, which werebalanced for energy and amino acidsusing canola oil and crystalline aminoacids, respectively. Lactose, soy proteinconcentrate, and herring fishmeal wereeach included at 5% in diets as specialtycarbohydrate and protein feedstuffs. Intotal, 240 weaned pigs with an initialweight of 7.3 kg were housed in 60pens, 4 pigs each, and had free access tothe assigned pelleted diet for 4 weeks.Trial resultsFor the entire 28-day trial, feedingincreasing EP canola meal did not affectbody weight gain, feed disappearance,46 | Western Hog Journal | Spring 2012

Special Featuresor feed conversion (Figure 1). Finalweight of pigs on trial was 20.1, 19.8,19.8, 19.7 and 20.1 kg for 0, 5, 10, 15and 20% EP canola meal, respectively,and was not affected by the level of EPcanola meal in the diet.Increasing the dietary inclusion of EPcanola meal linearly decreased totaltract digestibility of crude protein from81.1 to 78.8%, energy digestibility from84.9 to 82.5%, and diet digestible energyvalue from 3.92 to 3.77 Mcal/kg for 0 to20% EP canola meal dietary inclusion.The reduced nutrient digestibility wasexpected based on a gradual increase indietary fibre content. These reductionsin nutrient digestibility were of smallmagnitude and evidently did not affectpig performance.Cost/benefit analysisAssuming these prices ($ per tonne):wheat grain, 207; EP canola meal, 250;soybean meal, 420; canola oil, 1,300; andL-lysine-HCl, 2,550, increasing dietaryEP canola meal inclusion from 0 to 5, 10,15, and 20%, reduced feed cost by $7.5,14.9, 22.3, and 29.8 per metric tonne(MT), respectively. At 20% EP canolameal inclusion, feed cost per kg of bodyweight gain was thus 4.2 cents lower.ConclusionThe results of this study indicate thatfeeding up to 20% EP canola mealstarting 1 week post-weaning, as areplacement for soybean meal, did notaffect growth performance of nurserypigs. Expeller-pressed canola meal isboth a high energy and protein feedstuffthat provides additional flexibility indiet formulation for pigs in the energydependentphase of growth. Inclusionof EP canola meal with 10 to 15%residual oil in nursery diets concentratedthe energy provision of the diet at alower cost. The glucosinolate contentof EP canola meal did not reducefeed disappearance, indicating thatweaned pigs tolerated well 2.2 µmol/gof diet without reducing performance.According to commodity prices for thisstudy, producers may reduce feed costsapproximately by 10% when 20% of EPcanola meal is included in the diet.Common senserecommendationsBecause off-grade canola seed isgenerally crushed and equipment andpressing conditions vary among localplants, expect greater variability in EPcompared to SE canola meal. Producersshould establish a relationship withthe supplier and progressively increasedietary inclusion, first in old, thenin young pigs, to gain confidence inthe product of each supplier. Initiallyoften and then sporadically fat, protein,and fibre analysis of the product isrecommended to properly calculateits energy value and gauge economicadvantage. In contrast to finishinghogs that generally exceed feed intakefor lean deposition, young pigs exhibitlimited appetite. Therefore EP canolameal inclusion returns the most whenincluded in late nursery and grower pigdiets instead of finishing hog diets.AcknowledgmentsFunding from Alberta Pork, Agricultureand Agri-Food Canada, and the CanolaCouncil of Canada through the GrowingForward program is acknowledged.CONTINUED ON PAGE 48Boar Unit www.carlogenetics.com204 355 4012 Quality is still the Answer Western Hog Journal | Spring 2012 | 47

Special FeaturesTable 1: Alberta Occupational Demand & Supply Outlook 2011-2021 (Source: Alberta Human Services)Overall Occupational Demand and Supply Outlook for Alberta, 2010-20212010 2011 2012 2013 2014 2015 2016 2017 2018 2019 2020 2021Demand (000s) 2,016 2,071 2,123 2,176 2,232 2,294 2,360 2,415 2,472 2,522 2,568 2,623Supply (000s) 2,157 2,196 2,241 2,288 2,337 2,392 2,449 2,496 2,543 2,580 2,611 2,650Annual Shortage* 15,814 6,397 6,997 6,746 7,279 8,638 8,100 9,909 12,419 15,145 16,834Cumulative Shortage 15,814 22,211 29,208 35,954 43,233 51,871 59,971 69,880 82,299 97,444 114,278* Annual shortage = (Demand [year t+1] – Demand [year t]) – (Supply [year t+1] – Supply [year t])will also experience the effects. The net Provincial migrationis expected to pick up due the increasing job opportunities andhigher wages seen in places like Alberta and Saskatchewan. Inall, the effects will be felt right across Western Canada.Making things easier?Industry and governments are scratching their heads intrying to deal with the job shortages and issues employersare experiencing trying to fill vacancies from both domesticand foreign sources. On March 30, 2012 Federal ImmigrationMinister Kenney announced plans to create a global job bankto bring in more skilled foreign workers. Kenney said theoverseas federal job bank idea, modelled after New Zealand’simmigration system, is a major departure from the currentsystem that will require legislation and at least two yearsto implement. Whether it will speed things up in the futureremains to be seen. In the meantime employers will have tocontinue to deal with the current foreign worker recruitmentprocesses, many of whom find it confusing, complicated,fraught with constant changes, and increasingly burdensomewith newly added directives. To counter some of the concernsthe pork industry has been aggressively advocating forchanges in the TFW program on those issues that affectproducers, such as LMO processing, high wage rates, and newprogram directives.Changes in the works to the HRSDC ForeignWorker ProgramHuman Resources and Skills Development Canada (HRSDC)and Service Canada are currently making significant changesto the temporary foreign worker program. Employersfrustrated by many of the changes and mandates feel theyhave not had enough input regarding many of the newdirectives and subsequent negative impacts on their bottomlines. On January 31, 2012, HRSDC and Statistics Canadaannounced the release of the 2011 edition of the NationalOccupational Classification (NOC). This change resultedin considerable problems and frustrations for producerswith respect to the NOC 8253 (specialized livestock worker)and 8431 (general farm worker) positions producers hadtraditionally used for the majority of LMO applications.Changes on the HRSDC website saw the traditional NOC8431 (low-skilled category) identified as supervised and NOC8253 (skilled category) identified as unsupervised. On apositive note the increasing wage rates that had slowly creptinto the system on the Labour Market Information (LMI)website were lowered from the $17- $19 per hour rangeposted rates to $14.28 per hour for the new unsupervisedcategory. Considerable discussion and dialogue ensued on thesupervised and unsupervised wording and NOC level and itsimpacts on the LMO process.CONTINUED ON PAGE 50Bio-Security USE SPRING THE BEST INTO - Top GENETICS ACTION of MindthinkCELEBRATING15YEARSWestern Hog Journal | Spring 2012 | 49

Special FeaturesTable 2: TFWP - Available Streams and Required FormsStream Occupations NOC Skill Level Available for Swine Positions LMO Application Form RequiredAgriculture StreamsStream 1 SAWP C & D Yes EMP5389Stream 2 Lower Skilled NOC 8431 C & D Yes EMP5519Stream 3 Non Livestock NOCs C & D No EMP5512Stream 4 Higher Skilled NOC 8253 B Yes EMP5517SAWP Skilled B Yes EMP 5389Low Skilled Non Agriculture NOCs C & D No EMP5512High Skilled Managers 0, A, B B only EMP5517The changes raised other questions, asan example they appeared to jeopardizea worker’s ability to access the AlbertaImmigrant Nominee Program (AINP)as a means of retention and gettingpermanent residence. Placing thepositions under a NOC C & D Streamposed a concern as the positions werenow considered low skilled. TheAINP (at least in Alberta in the case ofBlow It AwayA whole new way of applying Stalosan ® F in your barn.Guaranteed uniform distribution tohelp prevent growth of Bacteria, Easy accessFungi, Viruses and Parasites. to feedat all times…Animals do not have to be And, moved. NO WASTELow dosage, only 50 grams per sq.meter, once a week.Often imitatedNever duplicatedBacteriaMoistureVirusesParasitesAmmoniaHumidityFly Larvae Higher feed intake inlactation period Faster growing piglets Heavier weaned piglets Less stress Always fresh feed No adjustments needed 457 Campbell Street, Box 190, Lucknow, ON N0G 2H0Phone: 519-528-5888 Fax: 519-528 5999Cell: 519-357 8454Email: protekta@protekta.ca www.protekta.caprimary agriculture) requires workerswho apply to be classed as skilled. Theindustry voiced its concerns and themessage was heard. Down the roadHRSDC indicated the NOC 2011 systemwould now be phased in slowly to2015. For the pork industry like otherlivestock sectors, HRSDC noted thatemployers applying for LMOs under theTFW Program must continue to use theoccupational codes from the NOC 2006version using the Working in Canadawebsite http://www.workingincanada.gc.ca/home. Employers can search thesite using the NOC 8253 or NOC 8431code inputs in the search menus.Agriculture stream debutsHRSDC continues making changes toTFW program including significantchanges for agriculture workers. A new“Agriculture Workers Stream” has beencreated with four categories for lowerskilledand higher-skilled workers. Atthis time pork employers are required toapply under this new stream and use theappropriate LMO form: for Category 2lower-skilled / NOC-8431 use LMO Form#EMP5519 and for Category 4 higherskilled/ NOC-8253 use LMO Form#EMP5517.http://www.hrsdc.gc.ca/eng/workplaceskills/foreign_workers/fwp_forms.shtml#H01Table 2 perceives how the programcurrently operates. It is critical to notethat changes are still in progress anduntil settled it is best to verify what thecurrent requirements are by checkingthe HRSDC website prior to advertisingand submitting LMOs.Applying for LMOs foragriculture workersThe new stream “Agricultural Streamof the Pilot Project for OccupationsRequiring Lower Levels of FormalTraining (NOC C and D)” has fourseparate sub-streams as follows:1. Seasonal Agricultural WorkerProgramThe Seasonal Agricultural WorkerProgram (SAWP) is limited to specificprimary agriculture commodity sectors:• Sectors include farming operationslike: fruits, vegetables, greenhouses,nurseries, apiary products, tobacco,sod, flowers, Christmas trees and a listof livestock farms (bovine, dairy, duck,horse, mink, poultry, sheep and swine).• For swine, in the past Quebecproducers had the only access toSAWP. HRSDC has now expandedSAWP across Canada (exceptNewfoundland and the Territories).• Under the SAWP, swine employerscan hire agricultural workers fora maximum duration of 8 monthsbetween January 1 and December 15of the same year.• Workers come from a list ofapproved countries includingMexico and the following Caribbean50 | Western Hog Journal | Spring 2012

Special Featurescountries: Anguilla, Antigua and Barbuda, Barbados,Dominica, Grenada, Jamaica, Montserrat, St. Kitts-Nevis, St. Lucia, St. Vincent, and Trinidad and Tobago.Participating countries are responsible for the recruitmentand the selection of the workers.• Although the SAWP is an option, swine employers areunlikely to make significant use of this program due to the8-month rule.2. Agricultural Stream of the Pilot Project for OccupationsRequiring a Lower Level of Formal Training (NOC C and D)The Agricultural Stream of the NOC C and D Pilot Projectapplies to temporary foreign workers (TFWs) entering Canadafrom any country to work in low skilled occupations.• These low skilled occupations usually require, at most,secondary school education and/or on the job training.• Like the SAWP, the Agricultural Stream C & D is limitedto on-farm primary agriculture sectors including: fruits,vegetables, greenhouses, nurseries, apiary products,tobacco, sod, flowers, Christmas trees and for now theselivestock sectors (bovine, dairy, duck, horse, mink, poultry,sheep and swine).3. Low Skilled Occupations - Pilot Project for OccupationsRequiring a Lower Level of Formal Training (NOC C and D)Employers hiring low skilled agricultural workers incommodities other than the following sectors: fruits,vegetables, greenhouses, nurseries, apiary products, tobacco,sod, flowers, Christmas trees and the designated animal sectorsnoted in #2 must apply under the Regular Stream of the PilotProject for Occupations Requiring Lower Levels of FormalTraining.• Low skilled occupations usually require, at most, secondaryschool education and/or on the job training (NOC skill levelC and D).• This would apply to sectors like grain farms and otherlivestock sectors not in the list under #2.4. High Skilled Occupations StreamEmployers hiring high skilled agricultural workers (e.g. farmmanager, apiary technician, or swine technician) can applyeither under the SAWP (e.g. workers from Mexico or one ofthe included Caribbean countries).• For non-SAWP longer term positions (i.e. swine technician)apply using this stream and appropriate LMO form.• Pork employers are unlikely to use the SAWP skilled optiondue to the 8-month rule.The new wage structureThe TFWP wage rates for positions in animal commoditygroups can be accessed on the HRSDC website. Individualwage tables have been posted and can be accessed for thefollowing commodity groups: bovine, dairy, duck, horse, mink,poultry, sheep, and swine. Table 3 shows the HRSDC postedrates required for positions in the Canadian swine industryhttp://www.hrsdc.gc.ca/eng/workplaceskills/foreign_workers/commodities.shtmlTables outlining the required minimum wage rates have beendeveloped for each Province and for each livestock sector. ForAlberta, the minimum wage rate for swine positions used inadvertising and for job offers under the TFW program havebeen set at $10.42 per hour (lower-skilled) and $14.28 (higherskilled).These rates are to be used in the application processesfor LMOs and need to be the minimum rate used in the jobadvertising and job offers. Wage rate ranges can be used in adsbut the range must include the minimum HRSDC posted rate.New directives also posing issuesProducers are seeing many changes to the HRSDC website andits TFW directives. The pork industry in Alberta has askedHRSDC to review its newly mandated directives requiringfarms to pay $30 per week fee for housing, paying airfaresfor skilled workers, and requiring farms to provide AlbertaWorkers Compensation Board (WCB) coverage for TFWs. Thenew directives do not consider Alberta farm exempt statusCONTINUED ON PAGE 52USE SPRING THE BE BEST SECURE INTO GENETICS ACTIONCELEBRATING15YEARSWestern Hog Journal | Spring 2012 | 51

Special FeaturesTable 3: SAWP and Agriculture Stream Minimum Wage Ratesfor Swine OccupationsEquivalent NOC: Lower Skilled = 8431; Higher Skilled = 8253ProvinceABBCMBNBNSONPESKWage as ofJanuary 1, 2012$10.42 (lower skilled)$14.28 (higher skilled)$9.64 (lower skilled)$12.51 (higher skilled)$10.42 (lower skilled)$14.28 (higher skilled)$10.42 (lower skilled)$14.28 (higher skilled)$10.15 (lower skilled)$12.00 (higher skilled)$10.42 (lower skilled)$13.97 (higher skilled)$10.42 (lower skilled)$14.28 (higher skilled)$10.42 (lower skilled)$14.28 (higher skilled)Expected minimumwage increase in 2012$0.00$10.25 on May 1st$0.00$0.00$0.00$0.00$0.00$0.00for WCB, farms that provide equivalent or better plans inplace of WCB, impact on the farm’s overall workforce, northat employers have traditionally been exempt from payingairfare for skilled workers. The industry sees these additionaldirectives as adding more costs to a struggling and cashstrappedindustry. Hopefully rethinking on these directives onHRSDC’s part will see revised directives more in line with whatindustry can support.Update on Labour Market Opinions (LMOs)processingMany employers can bring up frustrations they have had withthe Labour Market Opinion (LMO) application system. AlbertaPork as an organization has been proactive trying to addressthe issues and provide positive input to Service Canada andHRSDC to improve the process and make the program lessstringent to employers already hard-pressed to find local help.The focus of foreign recruitment is to fill labour shortages ina hog business or processing facility. Granted HRSDC andService Canada require pork farm employers make everyattempt to fill job shortages from candidates within Canadabut in most cases the people with the needed skills are just notavailable and the ones that do come don’t often don’t stay.Jobs paying better wages in oil and construction hamper theprocess of hiring Canadians, as many potential candidates donot view working in a swine barn as a desirable job. Besides,today’s Service Canada needs to know that the pig businesshas moved into a highly capitalized and technical business.The “average Joe” off the street may need the job, but the farmneeds to assess whether this person is the best fit for theircurrent workforce and the position needs. I still believe it isOK to say ‘No’ if the fit is not right. Service Canada still insiststhe due diligence must be done so once you have ensured youroccupation is eligible, you can apply to them for a LMO.The LMO expiry date, that is the date by which a foreignworker must apply for a work permit remains the same, stillbeing valid for six months. Industry has been advocatinga 12-month open LMO validation period at minimum. Thiswould reduce the workload for both employers as well as forService Canada. The LMO duration date is based on HRSDCand Service Canada assessment of an LMO application and isthe identified length of time a work permit could be issued for.On a positive note, HRSDC has now increased this time periodfrom 12 months to 24 months.Citizenship and Immigration Canada (CIC) determines thework permit expiry date when a foreign worker applies fora work visa or permit. This permit indicates how long aworker is allowed to reside or work in Canada. Generally24 months is now granted at the point of entry into Canadaby the CBSA. With the recent changes, inconsistencies havebeing observed regarding LMO processing. Employers arereminded to ensure new lower wage rates and the 24-monthLMO duration dates under the new Agriculture Stream arebeing given by Service Canada.Service Canada indicates LMO applications under the newAgriculture Stream will be assessed at a dedicated agriculturedesk. Hopefully a dedicated desk at processing centersspeeds up LMO processing, as officers should achieve somefamiliarity with the agriculture sector, its needs and the jobprofiles. Although general LMO processing in Alberta hascurrently been 8-10 weeks, having a dedicated Ag desk shouldsee improvements. The realities of LMO and work permit /visa approvals is that they take time, and in foreign officesthe time to get visa approvals varies widely. It is always bestto plan now for your future needs six to eight months out toallow for processing and recruitment times.Getting industry’s voice heardIndustry’s messages on labour issues and processes need tobe voiced. At the moment several positive actions are beingundertaken to make sure input happens and are part of anyprogram review and change. On the Alberta side, the primaryagriculture sector has initiated an industry labour councilwith a mandate to provide a unified voice on agriculturelabour issues, address labour needs, and influence governmentpolicies. At the national level labour issues continue to befront and centre with recent federal livestock Round Tablemeetings calling for the formation of a national farm labourcouncil. Watch for news on these new groups and ensure youprovide input where they need and want it. These programsaffect all of us and we need to be part of the driving processin making things better for all of the industry.52 | Western Hog Journal | Spring 2012

Special FeaturesSwine Innovation: What does it mean for producers?Ken Engele, BSA., Manager Information Services, Prairie Swine CentreThe pork industry is no stranger to change. While thechange in the industry has garnered most of the headlinesin recent years, Canadian pork producers have always beenon the leading edge of incorporating new technologies andmanagement practices that enhance the competitive positionof their business. One of the roles researchers play is ensuringproducers have all the tools available to remain competitive.One of the ways in which research is addressing some of thequestions facing the pork industry is through the CanadianSwine Research and Development Cluster. Now rebrandedas Swine Innovation Porc, this is a multi-year $9.6 millionprogram established within the Growing Canadian Agri-Innovation Program – Canadian Agri-Science Initiative ofAgriculture and Agri-Food Canada, in addition to receivingfinancial support from private sector and provincialgovernment organizations.Swine Innovation Porc objectives are to facilitate research,technology transfer and commercialization initiatives designedto enhance the competitiveness and differentiation of Canada’spork industry; it is aligned with the Canadian Pork ValueChain Strategic Framework and its four pillars are:1. Competitive environment: We facilitate research designedto help reduce the costs of production; hence improvingcompetitiveness.2. Market penetration: We foster research that assists theCanadian Pork Value Chain differentiate its products in itskey markets.3. Value chain integrity: We promote and encourage researchthat assists the Canadian Pork Value Chain to demonstrablystrengthen the integrity of the value chain.4. Innovation: We put in place the organizational andscientific resources to permit innovation to flourish.(More information on the Canadian Pork Value ChainFramework can be found on the Canada Pork Council websitewww.cpc-ccp.com.)The research program conducted within Swine InnovationPorc consists of 14 research projects, of which 10 focusdirectly on increasing revenue or decreasing the cost ofproduction, four focus on product differentiation, and threetechnology transfer initiatives. It is truly a collaborativeproject involving the coordination of 22 private partners,100 researchers, 14 universities, and 13 research centres (16organizations throughout Canada). Prairie Swine Centre andCDPQ have been given the task of developing a coordinatedtechnology transfer program that effectively delivers theresearch results to pork producers and the industry.Specific objectives of Swine Innovation Porc include:1. Encourage the development and implementation of appliedagricultural science plans, technology activities transferand commercialization strategies.2. Address the challenges of technology, organization andknowledge management in the pursuit of increasedCanadian competitiveness and differentiation.3. Facilitate the development of new Agri-products, practicesand processes that will increase Canadian competitivenessand differentiation.4. Coordinate the scientific and technical capacity of industry,government and academia5. Validate opportunities and strategies to support increasedcompetitiveness and differentiation.6. Provide national leadership in the development ofinnovation initiatives.7. Organize calls for proposals for the implementation, deliveryand management of national industry-led applied scienceplans, technology transfer and commercialization strategies.CONTINUED ON PAGE 54USE BUILD SPRING THE A BEST INTO BETTER GENETICS ACTION PIGCELEBRATING15YEARSWestern Hog Journal | Spring 2012 | 53

Special FeaturesBenefits to the producerThe ultimate goal of Swine Innovation Porc is to ensureadoption of research results in the Canadian pork industry,and ensure measurable results by the completion of thefunding agreement (March 2013). This will happen in anumber of ways including the translation of research resultsin both official languages and the development of a leadusers program (demonstration farms) that would implementnew technologies or management strategies developedthrough Swine Innovation Porc. Research projects haveidentified short, intermediate and long term benefits to theCanadian pork industry in the areas of swine nutrition,genetic improvement, animal welfare and environmental andengineering management.The kick-off of Swine Innovation Porc was held in conjunctionwith the 2012 Banff Pork Seminar through hosting a specialbreakout session Breakthroughs in Canadian Swine Nutrition.This session focused on delivering some of the expectedresearch results in conjunction with three research projects:• Sustainable precision livestock farming: A vision for thefuture of the Canadian swine industry, by Candido Pomar,AAFC Lennoxville, QC.• Towards integrated nutritional management of growingfinishingpigs, by Kees de Lange, University of Guelph, ON.• Novel swine feeding programs to enhance competitivenessand pork differentiation, Ruurd Zijlstra, University ofAlberta, AB.Looking at the material presented at the Banff pork seminar,preliminary results indicate that feed costs may be cut byas much as $8/pig marketed. In today’s world of aboveaverage feed costs this would have a significant impact on aproducer’s bottom line.Table 1 provides a listing of the 14 projects funded throughSwine Innovation Porc. For More detailed informationregarding the research projects can be found at www.swineinnovation.com.Table 1. Swine Innovation Porc projectsPROJECT TITLEFood safety and microbial qualityUse of tools related to molecularcharacterization, systemic analysisof stakeholders and geomatics foridentification of principal vectors andcontamination sources by bacteriaand virus indicators at the farm andslaughterhouse level.Animal welfareSow Housing: risk factors andassessment techniques for lameness,productivity and longevity in group andindividually housed gestating sows.Study of the efficiency of watersprinkling in the truck after loadingand prior to unloading at two differentenvironmental temperatures on corebody temperature and carcass andmeat quality in pigs.A comparison of three animal welfareassessment programs on Canadianswine farms.OBJECTIVESTo identify vectors and microbialcontamination sources among herdsand slaughterhouse using geomatic,systemic and genomic tools.Assessment of risk factors affectingthe productivity and longevity ingestating group housed sows, and overa variety of management systems, witha special focus on lameness.To provide the pork industry with aclear procedure to employ on thetruck in warm conditions, with theaim of limiting animal losses duringtransportation and improving porkquality.Compare the three on-farm animalwelfare programs as they pertain toCanadian farms.Get the MAXIMUM advantageWe have buyers waiting to pay top dollarfor your weaner and feeder pigsMaximum Swine Marketing has extensive industry contacts toconsistently market your hogs at all stages of the life cycle.You receive extra value through:• Clean, Dependable Transportation • Veterinary Consultation• Prompt payment terms• Professional After Sales Service and SupportKnowledge and skill to market swine throughout the life cycleContact David Scott @ (204) 834-2707www.maximumswine.com54 | Western Hog Journal | Spring 2012

Special FeaturesUse of non-penetrating captive bolt foreuthanasia of neonate, suckling andweaned piglets up to 9 kg.Environmental changesDevelopment of an innovative aircleaning system for swine buildings.Investigate the effectiveness of themodified design of the non-penetratingcaptive bolt for euthanasia of neonatalpiglets as well as older piglets.To improve the acceptability of swinefacilities in rural areas by reducingtheir potential environmental impacts.Mycotoxins contents evaluationsof corn hybrids adapted to Quebecgrowing conditions.To determine, under natural diseasepressure, whether there are anydifferences between hybrids(Genotype effect, G) in their graincontent levels for four differentmycotoxin (Deoxynivalenol, fumonisin,zearalenone and T-2 toxin) in 3different environments (Environmenteffect, E). G x E interactions will also beevaluated.Equipment standardizationGenomicsDevelopment of an innovative precisionfarming system for swine.Development of standards for swineproduction systems.Develop a commercial, fully automatedprecision feeder and acquire therequired scientific knowledge to feedpigs individually with daily diets tailoredfor optimal management of both feedsand animals.To develop a methodology for analyzingthe cost/benefit of system optimizationand standardization that can beapplied to commercial swine farmsTo ensure that concepts identifiedin this project can be translated tothe farm, providing a competitiveadvantage to Canadian pork producers.Capturing genetic merit indifferentiated pork production systemsthrough genomics.Development of new genomic toolsto improve meat quality traits andproduction efficiency in pigs.Demonstrate that alignment of theexcellent genetic potential of Canadiandam-line sows and AI stud boars, withmanagement strategies that recognizethe origins of major variation inphenotypic traits of terminal line litters,provides major competitive advantagesto Canadian pork producers.Develop new genomic tools to improvemeat quality traits as well as enhanceproduct differentiation and efficiency ofpork production.CONTINUED ON PAGE 56Feed inputs and feedingNew and innovative swine feedingprograms to enhance competitivenessand pork differentiation: The Canadianfeed & pork value chainTo develop a unique Canadian feedmanagement strategy and feedingredient data base for optimumproductivity that also considers nutrientexcretion, reduced antibiotic useduring the growth phase, and porkquality. This unique database combinesdigestibility and bioavailability trials andnovel feedstuff analyses.Novel nutritional strategies for optimumsow and piglet productivity.To develop unique Canadian feedingmanagement strategies for optimumsow and piglet productivity, taking intoconsideration production efficiencies,including pig performance up tomarket weight, food safety, pig welfareand use of antibiotics.MycotoxinsEfficacy of feed additives in mitigatingthe negative impacts of mycotoxincontaminated feed on performanceand health of piglets.Develop a protocol to evaluate theefficacy of feed additives available inCanada to attenuate the toxicity ofnaturally contaminated grains thatmay contain more than one mycotoxinand to mitigate the negative impact ofmycotoxins on pig performances.Western Hog Journal | Spring 2012 | 55

Special FeaturesNIRS technology promises huge savings in feed costsBy Bernie PeetEvaluation of feed ingredients using the technique of Near Infrared Reflectance Spectrometry (NIRS) promisesto save western Canadian pork producers tens of millions of dollars through more accurate measurement of keynutritional components, especially energy. The Alberta Crop Industry Development Fund’s Feed EvaluationProject, funded by ALMA to the tune of $8 million, includes a feed utilization component aimed at improvingthe efficiency with which crops are used by the livestock sector. This provides a subsidy for producers, feedmanufacturers and others in the livestock feed industry towards the purchase of NIRS equipment. At the sametime, the University of Alberta and Alberta Agriculture and Rural Development are cooperating to assist thesuccessful implementation of NIRS by the industry, including the development of a unique database of digestibleenergy values for western Canadian crops that are used by livestock producers.What is NIRS?First, NIRS is not new, in fact the technology was developedin the 1950’s by USDA to grade wheat according to its proteincontent. Dr. Phil Williams of the Canadian Grain Commissionhad the method approved in Canada in 1972. However, it isonly fairly recently that the cost of the equipment has made itcost effective to use by livestock producers.So how does NIRS work? “NIRS is based on light energy froma tungsten bulb reflecting off molecules in the grain or otherStandard Features Include:• “XLE PLC” scale system• Robust construction• 2 level alarm system• G-diamond grit non-slip floor• Fail safe system default• Easy exit air• 2 x LED lights• Locking gates• Maximum sort feature• Super Quiet Operation• PC compatible electronics• Identifies 5 weight ranges• Nylon bushings at all wear points• Shipping weight: 583 lbsProductsAvaiableinPowder CoatedStainless Steel EXCELLENT SERVICE EXCELLENT RELIABILITY EXCELLENT RESULTSOptional Features Include:• 2 or 3 pen destination• Safety release system• Wheel option• Double entry gate option• 2 colour dye marker• PC Software “Sortrite”substrate and the light that is reflected back is measured,”explains Mary Lou Swift, Research Scientist, Feed Quality,at Alberta Agriculture and Rural Development, who hasworked on NIRS for many years. “It relies on establishinga relationship between the pattern of energy absorption bychemical bonds within the sample and an animal or laboratorybio-assay reference method.” She notes that, in most cases,whole grains or other ingredients are used for the analysis.Calibration equations essentialMary Lou Swift is working with Dr. Ruurd Zijlstra and Dr.José Landero at the University of Alberta, whose focus hasbeen on developing calibration equations for the DE contentof wheat and barley. “Energy is the most costly componentof the diet and the digestible energy (DE) in barley may varyby as much as 20 percent,” notes Dr. Zijlstra. “Assessment bybushel weight is inaccurate as it only accounts for 14% of thevariation in energy content in barley, while chemical analysisis moderately accurate but costly and also takes a long time.”As Figure 1 shows, the correlation between bushel weight andDE is extremely poor. Note that the lower the ‘R’ value, thelower the correlation.Figure 1: Relationship of density with DE content in barleysamples in grower pigs320031003000290028002700R 2 = 0.14n = 39Box 10Swan Lake, MBR0G 2S0Proudly Designed & Manufacturedin Canadawww.sierensequip.comToll Free: 1-877-836-2243Ph: (204) 836-2243Fax: (204) 836-2892260036 40 44 48 52 56 6056 | Western Hog Journal | Spring 2012CONTINUED ON PAGE 58

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Special FeaturesDr. José Landero measures a sample of barley using an NIRS machine atthe University of AlbertaThe group has developed an NIRS calibration model forenergy digestibility in wheat and barley, which is unique inNorth America. “NIRS technology requires reference sampleswith a wide variance in the component of interest in order tocalibrate the instrument,” points out Dr. Zijlstra.“The reference point for DE is faecal DE or in vitro DEmeasurement. You have to develop a relationship betweenthe NIRS ‘fingerprint’ and faecal DE by regression analysis,in other words NIRS is not a direct measurement, it’s asecondary method.”In total 221 barley and 99 wheat samples were selectedbased on genetic background and physical and chemicalcharacteristics. Digestible energy was measured by feedingthe grain to pigsand measuringfaecal DE. It wasalso measuredin the laboratoryand scannedusing an NIRSmachine. “The relationship between the NIRS values and theother measurements is very accurate,” Dr. Zijlstra observes.“Work will continue in our lab to add sample data to existingcalibration models in order to increase their robustness interms of sample variation.”Forming the population of samples that you base the numberson is very important, stresses Dr. Zijlstra. The U of A has agood database on cereals and also AARD and ACIDF havegood information. In addition, there are now a number ofgood reference databases available from suppliers of theNIRS machines for a variety of feed ingredients. “We startedwith grains as they are a very large proportion of the diet,but also due to the degree of variation in energy content dueto season, fertilizer application and variety,” he continues.“There are certain years when there is much more variabilitythan in others.”Large variation in energy contentThe large variation in energy content means that knowingthe energy value is extremely important, not only to assessthe feeding value of a grain source, but in order to formulatecorrectly. “For barley, the variation in DE may be from 2700- 3500 kCals/kg at 90% dry matter, although the majorityof samples will be in the range 2900 - 3400,” notes Dr.Zijlstra. “Each 100kCals is worth $10 per tonne.” With higheringredient prices the value of accurate measurement is high,he stresses. “Not only is it important to know the value ofthe energy in grain in order to avoid overpaying for it, butalso making a wrong assumption about nutritional value hasimplications for pig performance.”Being able to achieve the correct lysine to energy ratio in pigdiets is very valuable, in order to optimize performance and theefficiency of feed use. “If energy is low relative to protein, thenexcess protein will be broken down, which is inefficient and alsoincreases nitrogen content of the manure,” comments Dr. Zijlstra.“On the other hand if energy is higher than the value used forformulation, there will be insufficient protein relative to theenergy value, resulting in slower growth, which is also costly.”THE TOTAL PACKAGEREADY-TO-USE DRYING POWDER FORLIVESTOCK PRODUCTIONHELPS ABSORB MOISTURE & CONTROL ODOURSwww.genesus.comtheline TMTrademark of Kenpal Farm Products IncTel1-866-810-1286 • Fax 519-228-6560info@drySTART.com • www.drySTART.com58 | Western Hog Journal | Spring 2012

Special FeaturesBy way of contrast, some ingredients do not have largevariations in energy content, making it pointless to measure it.“We have learned that there are some crops that are variableand some that are less variable,” explains Dr Zijlstra. “Forexample, field peas are not as variable as we’d assumed andin over 3000 samples we found only 100kCals difference inenergy value which is about 1.0 - 1.5% variation, so it’s notvery significant.”While the U of A’s focus has been on energy, NIRS canmeasure a wide range of nutritional parameters includingprotein, starch, fat and fibre in cereals and other ingredients.It can also measure the nutrients in complete feed, forage andmanure. However, it is only capable of measuring organiccomponents, not minerals, due to the way NIRS works. Inaddition to knowing values for nutritional parameters,knowing dry matter - which NIRS measures - is important,because water has no nutritional value, Dr. Zijlstra points out.Value of NIRS may be $8 per hogNIRS machines are being used by the feed industry, bynutrition companies and by an increasing number of individualproducers, so far mainly in the beef sector, according to MaryLou Swift. “ The beef producers reckon they can pay off thecost in just 6 months on the basis of knowing the oil contentof distiller’s grains alone,” she notes. “Beef producers are alsousing it for manure analysis so that they know the value of thenutrients, which can help them use manure more accuratelyand minimize the environmental impact.If pig producers buy one, they will have access to thecalibrations from the U of A, which is totally independent.NIRS can also be used by people who have grain to sell toevaluate its energy or protein content and hence its value,Mary Lou points out.“It’s a tool and, like any tool, you have to use it properly,”adds Dr Zijstra. “It’s easy to collect data but harder to turndata into money. But the use of NIRS will bring transparencybetween players in the animal feed industry.”Ron Gietz, provincial pork specialist with Alberta Agricultureand Rural Development, says that based on the energy valueof Alberta barley samples at current market prices, hogproducers will frequently be paying up to $17 per tonne toomuch for some barley loads and $11 per tonne below energyvalue for others. “The difference from best to worst barleyis worth at least $8 per hog and that’s often the differencebetween profit and loss in this industry.”Accessing NIRS analysisNIRS is not new technology, but in recent years it has becomeaffordable, which has led to more widespread use in thefeed industry. Now, with machines costing in the region of$40,000, which can potentially be paid off within 6 months ona moderate sized beef or hog operation, their use is expandingconsiderably. In Alberta, financial assistance is availablethrough the Alberta Crop Industry Development Fund’s FeedQuality Evaluation Project and further information can befound at www.acidf.ca/feeding/. A 50% subsidy up to thevalue of $20,000 is available and there is currently sufficientfunding for an additional 17 machines. Also, for producerswho are not able to purchase a machine, the U of A offers anNIRS analysis service for $10 per sample.Send samples (500 grams or 1 lb) to:NIRS Laboratory/Attn. Jose L. LanderoBldg. F-27 Metabolic Research Facility118 St. and 61 Ave. NWDepartment of Agricultural Food and Nutritional ScienceUniversity of Alberta, South CampusEdmonton T6G 2P5Samples should be submitted in a plastic bag, such as a Ziploc,ensuring that it is properly sealed. A brief description of thesample (type of grain, variety if known, year of harvest andlocation) should be written on a piece of paper placed insidethe plastic bag. The sender’s name, address and telephonenumber should also be included.Further information is available from Dr. Ruurd Zijlstra at780-492-8593.CONTINUED ON PAGE 60MF12690-1209Build your hog farmon solid footing.quality concreteflooring and penningProduct brochure available.Call 1 800 461 2278 or visit barkmanag.com12690 Barkman Ag 2010 WHJ.indd 1 1/5/10 12:30:02 PMPublicationWestern Hog Journal | Spring 2012 | 59barkman: Ag – Hog (Steinbach)Western Hog Journal: 3.625" x 4.875", Black, February/2010

Special FeaturesFresh thinking required on farm animal careContributed by the Livestock Care ConferenceCharlie Arnot, CEO of theCentre for Food Integrity,speaking at the LivestockCare ConferenceA new culture of care is emergingaround farm animal welfarethat demands fresh thinking,partnerships, expectations andstrategies for the livestockindustry to define a successfulfuture. And it’s coming fast, sayspeakers at the Livestock CareConference, March 21-22 in RedDeer, Alberta. The conference,hosted by Alberta Farm AnimalCare (AFAC) was attended byover 170 including producers,other industry representatives andanimal care stakeholders.“We’re in a completely differentenvironment today,” says Charlie Arnot, CEO of the Centrefor Food Integrity, a major US-based initiative spanningthe broader food industry. “The world is changing and our‘social license’ to control how we operate is at stake. We needto build public trust to consistently earn and maintain thatlicense, to define a future we can compete and succeed in.”Science and standards alone are not the answer, says Arnot.“In agriculture, we’re good at science and we think if thescience is on our side people will come around to our side ofthe argument. But our stakeholders need more than that - theyneed to know we share their values and are committed todoing what is right. We’ve had the communications equationexactly backward.”Research by the Centre and its partners shows perceptions ofshared values and confidence are three-to-five times moreimportant than demonstrating competence. “It keeps comingback to values,” he says. “That’s where we need to connectwith people. It’s not just about polishing our image. It’s anissue of trust that requires fundamentally different strategies.We need to be integrated in our thinking not only as a supplychain but with the values and expectations of our customers.”Customers increasingly want to know more about how theirfood is produced and desire products that make them feel goodabout their purchases, says agricultural economist Glynn Tonsorof Kansas State University. If that relationship is thrown offby questions of trust or confidence the economic implicationscan be dramatic. “Animal welfare is increasingly a focus andit’s now in the conversation on trade. We’re seeing more andmore examples where a welfare issue is creating challenges forindustry, from state ballot initiatives in the US targeting specificpractices to iconic global brands such as McDonalds and Wal-Mart facing pressure and driving changes.”Often the most damaging developments are high profile mediaissues that damage food brands and industry sectors, he says.Research by Tonsor and others shows increasing consumerawareness and scrutiny of welfare practices often havesignificant impact on meat demand. “One of the emergingareas being considered now is labelling of animal welfareattributes on retail products, including potential mandatoryapproaches,” says Tonsor. Much work is needed beforemandatory labelling discussions go further, he says. “It’s anarea we need to follow closely. Clearly it has the potentialto strongly influence the economic implications of variousanimal welfare approaches.”This new world demands new approaches, says Gene Gregory,president of United Egg Producers, an organization that hastaken the bold step of directly negotiating and partnering withthe Humane Society of the United States. “It’s about havinga measure of control in your future, rather than having itdictated for you,” he says. “Through this approach we wereable to define terms we could live with that would allow ourindustry to continue to operate. We faced a lot of criticismbut in the end we got a better deal than we would haveotherwise, including consistency of requirements across statesthat was critical to avoiding costly or unworkable models.”Having some control over the pace of change is essential forindustry to manage new expectations, echoed scientist HermanVermeer from the Netherlands, who shared his experience andinsight from the EU swine gestation stall phase out. “Withscience we can solve problems. But often, as in the case here,the debate is an emotional one. We have made adjustmentsbut it has not been easy for the pig farmers.”While public perception is increasingly the major factordriving change, industry can help navigate by keeping on topof the consumer mindset and strengthening that relationship,says consumer research consultant Theresa Dietrich. “Peopleincreasingly want to have a closer connection to their food.They want to know where it’s coming from and to feel goodabout what they’re eating. What does that mean? One thingthat is clear is the relationship between animal agricultureand the consumer needs to be an authentic relationship -that ‘authenticity’ word is really trending in what matters toconsumers today.”Keep in mind activists are one end of the spectrum and don’treflect the general consumer, advises Dietrich. “By focusingon the consumer relationship, there is an opportunity to buildconfidence and have a positive discussion of welfare as itcontinues to get more interest and profile.”Another key opportunity for industry is the progress,innovation and relationship-building that is driven every dayby individual producers and industry representatives on thefront line. The Livestock Care Conference showcased severallocal examples in two sessions - one on “Progressive industryleaders” and another featuring the presentation of AFACAwards of Distinction.60 | Western Hog Journal | Spring 2012

Special FeaturesWatch weaning to oestrus intervals, advises USreproduction specialistFrom a management perspective, analysisof weaning-to-oestrus intervals present thefirst opportunity for producers to evaluatehow well sows have recovered from theirprevious pregnancy, according to Dr. BillyFlowers, a swine reproduction specialist atNorth Carolina State University. It also isa good opportunity to determine how wellmanagement during lactation has aided thisprocess, he says. “The general assumptionis that if sows return to oestrus within eightdays post weaning, then their recovery iscomplete,” he explains. “If the rebreedinginterval is longer than this, then perhaps theirrecovery wasn’t quite finished when weaningoccurred and their subsequent reproductiveperformance may be compromised.”One of the greatest influences on weaningto-oestrusinterval is the management ofsows during lactation. During lactation, thereproductive organs of sows have a chance1106493 // Western Hog Journal // 7.5 x 4.875 // No Bleed // 4Cto recover from their previous pregnancy. Itis well established that levels of reproductivehormones in the brain that stimulate oestrusand ovulation are very low immediately afterfarrowing.“Most research studies have shown thatbetween12 and 16 days are required for thelevels of these hormones to be replenished,”notes Dr Flowers. “Lactation plays a criticalrole in this recovery process because thesuckling action of the piglets serves to keepthe sow’s brain in a state of quiescence andthe secretion of these hormones at very lowlevels. Once weaning occurs, the sucklinginducedinhibition of these hormones is gone;if they have been replenished sufficiently,then oestrus and ovulation should occurwithin four to eight days. If they haven’t,then the rebreeding interval will be extendedor, perhaps, a post-weaning oestrus may notoccur at all.”Lactation feed intake is the mostimportant influence on weaning tooestrus intervalCONTINUED ON PAGE 62Take PrideChoose Denagard ® to help treat and prevent swinedysentery, an enteric disease of pigs and the causeof severe economic losses worldwide.Denagard is rapidly absorbed and widely distributed throughthe body tissues in high concentrations, particularly inthe lung and colon, making it highly effective against thetarget pathogen.The medicated premix can be used for treatment andprevention, while the liquid concentrate is suitable for treatingpigs that are off their feed. The injectable is the option ofchoice for acute, life-threatening situations. Preventing andtreating swine dysentery may help increase daily weightgain and improve feed conversion.Denagard has been the right choice for pork producersworldwide for over thirty years. To learn more, contactyour veterinarian.Available in convenient feed premix,injectable and liquid concentration.©2011 Novartis Animal Health Canada Inc.®Registered trademark of Novartis AG –Novartis Animal Health Canada Inc. licensed user.3103-1E-10/111106493_WHJ_7-5x4-875_4C_r0 14/4/12 4:52 PMWestern Hog Journal | Spring 2012 | 61

HealthDealing with discharges in sowsBy Dr. Dawn Magrath, Innovative Veterinary Services, LethbridgeI frequently get asked, “Doc, we are seeing a lot of dischargein our sows, should we run some medication?” Unfortunately,the answer is rarely a simple “yes” or “no”. There can be manyreasons for this problem to occur and finding out the cause(s),involves some investigation, because the simple culprit ofa dirty barn is rarely the case these days. That being said,although most barns are kept very clean, the most importantarea (at least in stalls), is right behind the sow and this needsto be kept as clean as possible.First, let’s consider when it might be considered normal orabnormal to see a vulval discharge.Time discharge is noted Appearance SignificanceFirst few days after farrowing Thick mucus NormalMore than 6 days after farrowing Yellow pus, brown AbnormalAt mating and day after mating White/ clear mucus Normal14-21 days post mating Any form AbnormalDuring pregnancy Any form AbnormalThe times noted in this table as normal events are occurring ata time when the sow’s reproductive tract will be “cleaning up”after farrowing and mating.In the farrowing houseIf a discharge (as described above) is seen in the farrowingcrate and the sow is still eating well, the udder feels goodand the piglets look well, then I would consider the dischargeto be normal.If there is a strong/foul odour, this may indicate a retainedpiglet or placenta. After 5-6 days, discharge of any kind,other than a little clear mucus, should be considered abnormaland further investigation is warranted.Further assessments that should be carried out are:1. Check rectal temperature (normal = 102 - 102.5° F).2. Palpate the udder for signs of heat, hardness, discomfort.3. Is the sow bright, or dull and off-feed?4. How do the piglets look? Are they full and appear to begetting adequate milk?5. Are there multiple sows affected?A heavy white, yellow or bloody discharge could indicate auterine infectionA review of the following should be carried out:• How examination of sows during farrowing is performed.• Farrowing house hygiene.• Nutrition.In the breeding and dry sow barnDischarge in the sow other than the first day after matingis an abnormal event. The origin of the material observedcan be the bladder, the vagina/cervix, or the uterus. Thevolume of discharge noted can also be an indication of thesource. A small volume might indicate a vaginitis or cystitisCONTINUED ON PAGE 72Iron that’s Good as GoldMost producers will wean 7 more piglets per 10 bottles than with iron dextran.In fact that’s an investment better than gold.For more information ask your veterinarian/distributor or call 1.800.456.5758or Click: service@championalstoe.comGleptosil ® is a registered trademark of Alstoe Ltd., Champion Alstoe Animal Health Inc., authorised user. Copyright 2005Western Hog Journal | Spring 2012 | 63

Health(inflammation of the bladder); whereas a large volume is moretypical with an endometritis (uterine infection).It is also important to note that sows that discharge do notalways lose their pregnancy, of course this will depend on theorigin of the discharge.The most common time that I see discharge in herds istypically 16-20 days post mating, which coincides with whenthat animal would be starting to return to oestrus. The sow’sreproductive tract is beginning to get ready for mating, thecervix begins to relax and the material that is remaining fromthe previous insemination begins to drain. More materialmay be noted after the sow has been lying down and maynot always be obvious if sows are only observed when theyare standing at feeding time. If there is a reproductive issueon your farm, I suggest observing sows several times daily tomonitor for such symptoms.What are the most likely causes for seeing large volumedischarges in this time frame? The most frequent cause ofdischarge that I see in barns involves the events that occurat mating time. Copious amounts of discharge seen just priorto 21 days gestation are most likely from the uterus. Thefollowing description of hormonal changes will clearly definewhy the sow is so susceptible to introduction of pathogensduring mating:1. Just prior to standing heat, levels of Follicle StimulatingHormone (FSH) and Luteinizing Hormones (LH) begin toincrease and this causes maturation of follicles.2. The maturation of follicles in the ovaries, cause them torelease oestrogen, which initiates signs that we see duringheat detection. Enlargement and reddening of the vulvaas well as increased mucus production, results from thesehormonal changes.3. Rising levels of oestrogen in the blood leads to a “standingresponse”. Eventually (about 24-48 hours into the standingheat), ovulation occurs as LH peaks.4. You can see in the diagram below, the ripened follicles onthe ovaries in this reproductive tract specimen.5. Each structure then develops into a corpus luteum, whichbegins to produce progesterone and enables the uterineenvironment to become suitable to maintain pregnancy.6. If fertilization occurs, and the sow becomes pregnant,the corpora lutea continue to release progesterone andpregnancy is sustained.7. If fertilization does not occur, the prostaglandins arereleased by the uterus and this removes the active corporalutea and the FSH and LH can begin their work once more.The importance of describing the reproductive cycle is, I believe,instrumental in understanding why timing of inseminationis so critical. During high levels of oestrogen in the blood,the reproductive tractis relatively resilient toinfection. As we recall,there is increased mucusin the tract and a lesstolerable pH for bacterialinvaders. However, asthe level of oestrogendeclines and progesteroneincreases, the environmentbecomes much moresuitable for bacteria.Therefore the ideal timeto mate the sow/giltFolliclesOvariesDiagram 1: The sow’s reproductive tractwould be 12 hours into standing heat (as long as she is in goodstanding heat, you don’t want to be too early either) and thenrepeat 24 hours later. There is no advantage to mating morethan twice in a 24 hour period, or mating any sow more thantwice as mating a third time will put that last mating into thedanger period of declining oestrogen.If you see discharging sows during the time I have described, itis recommended to discuss this issue with your veterinarian andreview standard operating procedures for your site.Other considerations for reasons you might be seeing increasednumbers of sows with discharge in your herd are:• Having a large proportion of the herd that is more thanParity 5.• Over-handling the boars at mating time, especiallysqueezing the preputial sac. I recommend that somebody bepresent at all matings, but only assist if necessary.• No assistance at mating can be equally as bad, because theboar’s penis may then end up all over the back end of thesow before he finally is able to get into the cervix, takingcontamination with it.64 | Western Hog Journal | Spring 2012

Health• Wet dirty boar pens, so that the boar is wet underneathat mating time and can contaminate the vulva withenvironmental pathogens which will then get introducedinto the reproductive tract.• As mentioned in more detail above, breeding too late in theoestrous cycle.• Herds that have a very short lactation length (less than21 days) may see more discharge due to fact that thereproductive tract is not recovered. Early embryonicmortality may be seen as discharge in these cases.• Rebreeding discharging sows.Remember, discharge is a symptom, not a disease. Preventionand control does not always warrant antimicrobial therapy. Bymanaging these factors, you will be controlling the level of thisissue in your herd.What your vet will do if you have a concernabout discharges1. Take a good history about your standard operatingprocedures related to the following areas.2. Records will be reviewed. This can beuseful in determining seasonal recurrence ofMatingprotocolVaccinationprogramCullingpolicydischarge that is seen in some herds. Records are also animportant part of planning for short term control of theeconomic impact of a disease/issue. Always ensure yourrecords are up to date to get the maximum information.3. Post- mortem examinations may be necessary to determinethe origin of discharge, especially if policies that have beenchanged already do not improve the degree of incidence.4. Samples may need to be collected and submitted to adiagnostic laboratory to determine the pathogens involved.This information can be used to make correct treatmentrecommendations.5. Treatment of sows and boars may be required based on thefindings from history and lab results.The bottom line is to keep your veterinarian involved onhealth issues in your farm to allow a full evaluation and fasterreturn to maximum production.Western Hog Journal | Spring 2012 | 65

HealthUncomfortable truths: Antimicrobial stewardshipand sustainable accessBy Dr. Egan Brockhoff, Prairie Swine Health Services, Red Deer, Alberta and University of Calgary, Faculty of VeterinaryMedicine, Calgary, AlbertaHow will we protect access to antimicrobials in food animals?This is a question I was recently asked while speaking at aconference in the United States. “It is a difficult question toanswer,” I responded, “as there is no black and white response.This is a dynamic world and to answer this question will requirethoughtful, measured reflection and consideration. In facingthe ’uncomfortable truths’ head-on, we should be mindfulthat preserving access will be a reflection of our care and thecare of the social licence that is granted to us through publicconfidence. Protectionism for the sake of protectionism willonly undermine this social licence. Sustainable access will bea product of leadership and the demonstration of stewardshipthrough producer and veterinary willingness and cooperation.We need to look into the mirror and want to change before thatchange is forced upon us.” This is how I started to answer thatquestion. How would you have answered?Increasingly, the varied usage of antibiotics in food producinganimals has come under greater regulatory and retail scrutiny.Consumer attitudes towards the use of antibiotics in the foodI-FEED– THE AD LIB FEEDERFOR SOWSEasy accessto feedat all times…And, NO WASTEBENEFITS:• Higher feed intake inlactation period• Faster growing piglets• Heavier weaned piglets• Less stress• Always fresh feed• No adjustments neededProtekta Inc.457 Campbell Street, Box 190, Lucknow, ON N0G 2H0Phone: 519-528-5888 Fax: 519-528 5999Cell: 519-357 8454Email: protekta@protekta.ca www.protekta.casupply chain continue to drive this increased scrutiny. Onceconsidered a discussion point amongst regulatory and specialinterest groups, the specifics of on-farm antimicrobial usageand resistance are now viewed as mainstream issues withinsocial dialogues. The intricate nature of understanding themulti-factorial role and outcomes with respect to antimicrobialuse has created inherent polarization within private and publicprofessional fields as well as within a range of lay person andconsumer groups.Within society, Doctors of Veterinary Medicine hold specialprivilege with respect to prescribing and dispensing ofpharmaceuticals intended for use in food animals and foodanimal populations. The veterinarian’s right to prescribepharmaceuticals is legislated and made possible through themaintenance of medical records that demonstrate a medicalrecommendation based on an indication for a known healthconcern. Increasingly, society is placing greater restrictionsand pressures upon the veterinary profession and agriculturalcommodity groups to judiciously and prudently utilizeantibiotics within food animal populations. The sociallicense to market food animals is based largely on publicconfidence. Food Animal Veterinarians are the professionalsbest positioned and qualified to moderate the discussion onprudent use of antimicrobials and the social dialogue betweenthe various stakeholders. Recently, a document on prudent useof antimicrobials has been adapted by the Alberta VeterinaryMedical Association for use within the framework of thisdiscussion. This document is intended to be a stakeholderguidepost for you and me, and underscores general principlesand philosophies as they relate to prudent usage.How can veterinarians demonstrate stewardship? Recentlyyou will have noticed that veterinary pharmaceuticaldispensaries are attaching labels to the prescription productsthat you purchase. These labels are an indication andreflection of the presence of a valid veterinary client patientrelationship, the maintenance of a documented and recognizedmedical record, the presence of a prescription and a recordof dispensing from a valid prescription for the appropriateproduct or products. This system acts as the first line in aveterinarian’s check and balance system to ensure responsibleusage, prescribing and dispensing.How can producers participate in stewardship? The publichas a great deal of confidence in the veterinary/producerrelationship and veterinary medical over-site of food animals.In surveys that speak to retail and consumer concerns overprudent antimicrobial usage and stewardship, comfortwith antimicrobials on-farm increases significantly as66 | Western Hog Journal | Spring 2012

HealthThe varied usage of antibiotics in food producing animals has come undergreater regulatory and retail scrutiny, says veterinarian Dr. Egan Brockhofftheir awareness of veterinary involvement and monitoringincreases. How do we facilitate this relationship to allowfor easier and more effective communication between theveterinarian and the producer? How do we facilitate greatercooperation on the road to unravelling these uncomfortabletruths? The maintenance of a valid veterinary client patientrelationship is a two way street. The veterinarian needsto maintain a medical record to justify the writing of aprescription and thus enable consumer confidence. Theproducer has the responsibility in supporting the maintenanceof that medical record through facilitating access to theanimals and farm level intelligence on a consistent basis.As long as there are animals there will be a need fortreatment and prevention of disease. Vaccination,environmental management, and increased knowledge ofpig and farm level disease and transmission are all factorsin antimicrobial stewardship. Whenever possible we shouldlook to encourage the movement from whole populationmedication to individual animal medication. In mostcases we can maintain animal well-being and health whilereducing total costs without affecting productivity. Theseinitiatives must be supported by monitoring and begin withstockperson training on individual pig care, mentorshipwithin the barn environment and validation that encouragesstaff incentives. Productivity is also a primary driver behindstewardship. Utilizing veterinary resources within real orsimulated field trials provide you with the opportunity tomake subjective choices. Oftentimes it is these resources thatprovide the private practitioner with the tools necessary todirect informed decisions versus anecdotal based decisions.Demonstration of antimicrobial stewardship will be a keyto our future access to these products. As a farmer anda veterinarian I see the need for increased cooperation,increased communication and increased awareness if weare to lead this discussion and not just react to it. FoodAnimal Veterinarians are passionate about their work andyour future successes. They are with you and support youand are the professionals best positioned and qualified tomoderate the discussion on prudent use of antimicrobials andthe social dialogue between you and the various stakeholdersall around us. Moving forward it will become increasinglyimportant for veterinarians to cultivate consumer confidencethrough maintaining a consistent professional medical,prescribing and dispensing record that can be validated andaudited. Producers large and small all have a role in this. Ilook forward to the conversation. nIs it getting deep at your farm too?Then getandfor control of odours and solids.Their friendly staff is just a call away.Ask them how my waste can make you money!1-888-533-4446 or www.shac.caBENEFITS:• Aides in removing & preventing crusts.• Increases capacity of pits, lagoons and slurries.• Reduces the volume of manure saving onpumping, hauling, spreading.• University proven ammonia andodor reductions.SHAC AREA REPS.Paul Revington ........ 519-670-1122 (Ont.)Doug Stebbings...... 306-370-4400 (Sask./MB.)Philip Fandrick ......... 403-866-0110 (AB./MB.)Miles Bell.................... 780-913-4953 (AB.)Western Hog Journal | Spring 2012 | 67

International Round-up“The 24-volt battery provides a three-daybuffer against very overcast conditions andI am confident it will be adequate even in avery difficult winter,” says Andrew Houston,from MPS. “But in any case, it will alwaysbe possible to add another battery.”Each solar-powered feed station readsthe transponder carried by each sow, andcommunicates wirelessly with an MPS Agricomputer before dispensing the correctamount of feed. The stainless steel feedersthemselves require only a modest amountof power as the gates are mechanical ratherthan being electrically powered.The system requires little labour, as aboveeach feeder is a one tonne hopper, whichholds a week’s supply of feed.The Apollo solar powered electronic sow feeder in use at an outdoor pig unit“Apart from the solar power, the feeders areexactly the same as the indoor versions,”said Andrew Houston, who predicts afive-year pay-back from eliminating loss tobirds, and significant benefits on top of thisfrom the improved productivity that resultsfrom targeted feeding.Solar poweredoutdoor sow feederreduces losses to birdsWith an estimated 40% of Britain’s sowherd kept outdoors, any innovation thatcan improve efficiency or reduce costsis keenly scrutinized by producers. Twoof the biggest challenges in feeding sowsoutdoors is the inability to feed sowsindividually and the loss of feed to birdssuch as seagulls and starlings. But nowa novel solar-powered electronic feedingsystem promises to eliminate waste andallow accurate individual feeding.The Apollo feeder, produced by ESFspecialists MPS Agri, is already operatingin a 3,500-sow outdoor herd nearMelbourne, Australia. The MPS Agri feedstations are currently feeding 500 sows andby the end of the year sufficient stationswill have been added to feed the wholeherd, according to Pig World magazine.MPS Agri outdoor electronic sow feedersare powered entirely from a solar panelmounted on each feeder, which supplies aheavy-duty 24-volt battery.The solar system is expected to provideuninterrupted power throughout the year inAustralia, and likewise in Britain.Each feeding station is capable of feeding40-50 sows. An indoor MPS Agrielectronic sow feeding system, installed andrunning, costs about £80 ($130) a sow andthe outdoor system will cost slightly over£100 ($160) per sow.Pressure groups areundermining thewelfare of British pigsAnimal welfare pressure group Compassionin World Farming (CIWF) and the SoilAssociation, which determines organicproduction standards in the UK, havebeen slammed by Britain’s National PigAssociation, which represents producers.The organization says that they arethreatening the welfare of pigs on Britishfarms because they are opposing newdevelopments and replacement of existingfacilities, which would actually be morewelfare - and environment-friendly.In particular NPA has condemned CIWF forsending quasi-official letters to pig farmers,in which it threatens to oppose planningapplications unless the applicants discloseconfidential management informationto CIWF. NPA also condemns the SoilAssociation for supplying planners with68 | Western Hog Journal | Spring 2012

misinformation intended to give theimpression British pigs are produced in thesame way as intensive pig production inother countries.“The peasant farming idyll promotedby these two organizations has littlerelevance in a world with a fast-growingpopulation that needs affordable food,”said NPA chairman Stewart Houston. “Iftheir continued attacks on our higherwelfareBritish pig industry are successful,they will succeed in shutting down pigproduction in Britain and supermarketswill import more lower-welfare pork fromelsewhere in the world.”Most of the objections raised by CIWFand the Soil Association are not related toplanning matters and should be ignored byplanners, says NPA. For instance, CIWF haswritten to applicants demanding to know theprecise nature of the enrichment materials tobe used in proposed new housing.However, NPA is concerned the constantattacks on British pig production will soonreach a point where most pig producers aredissuaded from putting up new housing,because of the planning difficultiesinvolved. “If their intention is to driveeconomic pig production out of Britain,then there is a real danger they will succeed,but I fail to see who will benefit,” said NPAchairman Stewart Houston. “Consumerswon’t, producers won’t, and the pigs left inold, inefficient buildings won’t either.US requiresnutritional labellingfor poultry and meatThe US Department of Agriculture’s (USDA)Food Safety and Inspection Service (FSIS)has introduced a requirement for labellingon popular raw meat and poultry products.The new rule means that consumers willhave easy access to nutritional informationfor packages of ground or chopped meatand poultry. In all, 40 of the most popularwhole, raw cuts of meat and poultry willhave the labelling.“Providing nutrition information on meatand poultry products in the store givesInternational Round-upshoppers a clearer sense of the optionsavailable, allowing them to purchaseitems that are most appropriate for theirfamilies’ needs” said Under Secretary forFood Safety Dr. Elisabeth Hagen. “Thesenew labels mark a significant step in theagency’s efforts to help consumers makemore informed food purchase decisions”According to a USDA news release on thenew regulations, “The new nutrition factspanels will list the number of caloriesand the grams of total fat and saturatedfat that a product contains. For example,consumers will be able to compare thecalories and fat content for ground turkeyversus ground beef, or for pork chopsversus chicken breasts, right in the store.Additionally, a ground or chopped productthat includes on its label a lean percentagestatement, such as “85% lean” and is notconsidered “low in fat” also will list its fatpercentage, making it easier for consumersto understand the amounts of lean and fatcontent in a particular product. Consumerswill no longer have to guess whichproducts fit their diets.”CONTINUED ON PAGE 78From farrow to finish Bio-Force® is raisingthe standard of production. Bio-Force®Premixes & Starters deliver the latestherbal extract blends, organic acidifiers,Assure® and probiotics.For more information on the Bio-Force®Premixes & Starter line and how it canraise the standard of your operation talkto your Grand Valley FortifiersSwine Specialist or call us at1-877-625-4400.Raising the standard.www.grandvalley.comAdvanced Animal Nutrition for Improved Human HealthWestern Hog Journal | Spring 2012 | 69

International Round-up ContinuedLet the power companypay for your Kane HeatingSystem with electrical$avingsOur TD-34controls up to 4 roomsautomatically at just 42.25 Watts per Crate!Use this chart to calculate your savingswith Kane Heat Mats vs. Heat LampsLampWattage 125 175 250SAVINGS AT 42.25 WATTS PER CRATEWith TD-34 82.75 132.75 207.75Cents ANNUAL SAVINGS PERper KWH CRATE IN U.S. DOLLARS4.5 32.62 52.33 81.905 36.24 68.14 90.995.5 39.87 63.96 100.096 43.49 69.77 109.196.5 47.12 75.59 118.297 50.74 81.40 127.397.5 54.37 87.22 136.49Cents RETURN ON INVESTMENTper KWH IN MONTHS/YEARS4.5 1.7 1.1 0.75 1.5 1.0 0.65.5 1.4 0.9 0.66 1.3 0.8 0.56.5 1.2 0.7 0.47 1.1 0.7 0.47.5 1.0 0.6 0.4For more information visit us on-line atwww.kanemfg.comor call 515-262-3001 or 800-247-0038 today!email: info@kane.comContact your dealer for moreinformation on the full line ofKANE quality equipment.SOUTH COUNTRYLIVESTOCK EQUIPMENT LTD.Lethbridge, AB • 403-329-0155NOR-AG LTD.Red Deer, AB • 403-341-3767FIRST CHOICE INDUSTRIESMorinville, AB T0G 1P0 • 780-939-5499WALBURN AGRI SYSTEMSLinden, AB T0M 1J0 • 403-546-3810A. G. PENNER FARM SERVICES LTD.Blumefort, MB R0A 0C0 • 204-326-3781WALBURN AGRI SYSTEMS SASK LTD.Saskatoon, SK S7L 6A8 • 306-244-3838FRIESEN LIVESTOCK LTD.Medicine Hat, AB • 403-526-0909EAST-MAN FEEDS (WINNIPEG)Winnipeg, MB R2J 0K6 • 204-233-1112UNITED FARMERS OF ALBERTACalgary, AB T2V 4J2 • 403-258-4500National Pork Boardto support PigAdventure CentreThe National Pork Board has agreed todonate $1 million to a proposed PigAdventure Centre in Indiana with a second$1 million donation contingent on privatefund-raising of $7.6 million.The goal of the project is to allow consumersto see first-hand the way pigs are beingraised in a modern barn. The project is to bebuilt as part of the existing Fair Oaks DairyEducation Centre on land adjacent to I-65about an hour from downtown Chicago.Plans call for a working 2,400-head sow farmbuilt to allow visitors to view all aspects ofproduction from an enclosed walkway above,and a separate education center equippedwith exhibits and other educational tools.Estimated total cost of the project is $9.6million. Belstra Milling, an Indiana porkproducer and one of the major supporters ofthe project, has said it will assume all costs forthe working sow barn. Private funds are beingsought for the visitor and education features.Michael Platt, executive director of theIndiana Pork Producer Association andanother major supporter of the project, saidfuture plans call for making the sow barnthe focal point of a distance-learning projectthat would allow students from around thecountry who have little access to farms tolearn about modern food production.Platt said construction of the sow barn isscheduled to begin this spring.Piglets go bananas forbanana scentSpanish researchers have found that theapplication of a banana scent to the skin ofthe sow’s udder increased milk consumptionby the piglets and reduced aggressivebehaviour. María Fuentes and her colleaguesat the Faculty of Veterinary Medicine atEspinardo in Murcia, Spain carried out aninvestigation into the effect of olfactorystimulation during suckling on the welfare ofweaned pigs.They used six control group sows and sixtreatment (‘Banana’) group sows, each with10 piglets. Treatment consisted of dailyapplication of isoamyl acetate (banana scent)onto the skin of the sows’ mammary glandsduring the 21 days of suckling. Preferenceof the piglets for the banana scent was testedwith a V-maze at four and 21 days of age.After weaning, pigs were regrouped into pensof 10. For the Banana group, feeders werescented with isoamyl acetate for the first 15days after weaning. During the first fivehours after regrouping, a video camera wasused to record non–agonistic, aggressive andsubmissive behaviours.Pigs were weighed on their day of birth andat 21 and at 35 days of age. Feed consumedwas weighed during suckling and for 15 dayspost weaning.The researchers reported that the Bananagroup pigs spent more time in the scentedarm of the V-maze. They weighed moreat weaning and had a significantly higheraverage daily gain than the control piglets.During the post–weaning observation period,Banana group pigs showed more non–agonistic and submissive behaviours andless aggressive behaviour. However, feedconsumption and average daily gain did notdiffer between treatment groups.Reference: Fuentes M., J. Otal, M.L. Hevia,A. Quiles and F.C. Fuentes, 2012. Effect ofolfactory stimulation during suckling onagonistic behaviour in weaned pigs. J SwineHealth Prod. 20(1):25–33.Genetic marker forPRRS discoveredA consortium of US scientists has discovereda genetic marker in pigs that identifieswhether or not a pig has a reducedsusceptibility to porcine reproductive andrespiratory syndrome (PRRS). This diseaseannually costs the US pork industryapproximately $664 million.A genetic marker called quantitative traitlocus was found by researchers on swinechromosome 4 that is associated withresistance to PRRS virus infection. This isespecially important as this location alsois associated with improved growth of pigsthat are infected with the PRRS virus. Shesaid results indicate a positive effect forPRRS resistance and higher weight gain,according to Joan Lunney, a researchscientist at the USDA’s Agricultural ResearchService in Beltsville, Md.The identification of the marker generesponsible for increasing resistance to PRRSwill allow genetics companies to more easily70 | Western Hog Journal | Spring 2012

place selection pressure on PRRS resistance,which in turn, could allow producers tointroduce new “PRRS-resistant” lines intotheir herds, says Chris Hostetler, the PorkCheckoff’s director of animal science. “Thiscould be one of the tools used to helpeliminate PRRS, but more importantly, thiswork may provide the platform for findingsimilar marker genes responsible forconveying resistance to other economicallydevastating diseases.”The impact of prestarterdiet on S. SuisinfectionAdding either milk products or other specialfeed ingredients to weanling piglet dietsdoes not reduce the number of weanedpiglets with clinical signs of an infectionwith Streptococcus suis, according to recentwork at the Dutch Swine Innovation Centre,Sterksel, part of Wageningen University.The researchers investigated whetherproviding milk after weaning can increasethe energy intake of weaned piglets andconsequently reduce the number of pigletsshowing clinical signs of an infection withS. suis. The diet with milk was fed duringthe first three days after weaning. Theyalso evaluated the impact of feeding a dietwith a lower level of non-digestible crudeprotein and with higher levels of gelatinisedcorn, acids, coconut oil and fermentablenon-starch polysaccharides. This wastermed an ‘optimised pre-starter’ diet.Weaned piglets were monitored fromweaning until 35 days after weaning. Thenumber of piglets that were treated, culled,or had clinical signs of an infection with S.suis was recorded daily.Energy intake and daily gain (+86 g/d) inthe first week after weaning were higher inpiglets that were fed milk during the firstthree days after weaning than in pigletsthat received no milk. From day 7 to 14after weaning, energy intake and daily gain(382 versus 341 g/d) were higher in milkfedpiglets than in piglets that received nomilk. Feed conversion ratio was similarin both groups. From weaning to day 35,energy intake and daily gain (458 versus424 g/d) were higher in milk fed pigletsthan in piglets that received no milk.The supply of milk after weaning did notreduce the number of weaned piglets withclinical signs of an infection with S. suis(19 of 160 piglets in both groups).Weaned piglets that received the optimisedpre-starter diet had a higher energy intakefrom weaning to day 14 and from weaningto day 35 than weaned piglets that receivedthe control pre-starter diet. Daily gain andfeed conversion ratio were similar for bothdiets. The optimised pre-starter diet also didnot reduce the number of weaned pigletswith clinical signs of an infection with S.suis (21 versus 17 piglets) and the numberof culled piglets (3 versus 2) compared tothe control diet.Fish oil in gestationdiet improves pigletgrowthA recent study by Belgian researcherscompared the effects of adding threedifferent sources of fatty acids (coconutoil, CO; fish oil, FO; shark liver oil, SO) onsow and piglet performance and colostrumcomposition. From day 103 in gestationuntil farrowing, four successive groups ofInternational Round-up15 sows received 70 grams per day of oneof the three oils.Gestation length, total numbers of pigletsborn, born alive, stillborn and weanedwere determined. Piglets were weighedat birth, 24 hours, 14 days and 28 days(weaning) later. Colostrum samples werecollected at farrowing and 24 hours laterfor the determination of the levels ofimmunoglobulins IgG and IgA and the fattyacid profile. Litter performance of the sowswas not affected by the dietary treatmentsand neither was the concentrations of IgGand IgA in the colostrum. The researcherssuggested that this was probably due to theshort duration of fatty acid supplementation.However, they noted, the profile of fattyacids in the colostrum reflected very wellthe profiles of the supplemented oils.The different treatments affected thegrowth performance of piglets. Atweaning, the piglets from the FO treatmentwere respectively 263 and 329 g heavierthan the piglets from the SO and COtreatments. This corresponded to a 4.2% and 5.8 % increase of the ADG incomparison to the SO and CO treatments,respectively. These results show theimportance of the fatty acid compositionin colostrum on the growth of piglets andconsequently the importance of the feedingof sows at the end of gestation,” concludedthe researchers.Reference: Boudry, C., Vanrobays M-L.,De Vos, S., 2012. Journées RecherchePorcine, 44, 191-192. nTHE TOTAL PACKAGEwww.genesus.comWestern Hog Journal | Spring 2012 | 71

View from Europe Continuedlikely levels of immune protection are getting better all the timeso that the nutritionist can now start to do something about itin revising ration design on an on-going basis, providing theproducer gives him the information to help him do this.How we buy feeds now can be an expensive compromise. Offthe-pegdiets from a price list, however well-designed, havebeen given the name of ‘precision nutrition’, but neverthelessmust always be a compromise, so maybe not so precise – orprecise enough. These days the modern pig nutritionist can dofar better. The FSD concept ticks more nutritional boxes andis a move up to ‘super-precision nutrition’ for the growing pig.As for so many things in life, it all depends on reliableinformation.So what information does the nutritionist need?It is really quite simple and not onerous to provide. A bit moremeasuring, time and discipline which costs a bit more andthe additional work the nutritionist and the feed mill has tocontribute is added to the feed cost as well. But so far the benefitpaybacks have ranged from 2:1 to as much as 12:1, with anexpected mean of 6:1. I will cover this in more detail next time.1. The weight of pigs entering a department.2. The weight of pigs leaving the department. (Deaths andculls noted).3. The time spent in the department - thus the daily gain.Red Deer SwineTechnology WorkshopWill be held at the Sheraton Hotel(formerly the Capri Centre), Red Deer, AlbertaOn Wednesday, October 31st, 2012Make a note in your diary!Join us for an interactive technical workshop aimed atimproving your swine herd performance and profitability.Speakers will be presenting a range of practical, hands-ontopics of interest to everyone involved in pork production.For information on sponsorship opportunities or topre-book booth space, please contact Bernie Peet on403-782-3776 or 403-392-3104 or email:bjpeet@telusplanet.net4. The amount of feed they ate. (The nutritionist may askabout a rough feed wastage estimate)5. From the geneticist direct to the nutritionist, a statementof what their pigs should be capable of.( i.e. predictedgrowth curves). You only need to inform the nutritionist ifthe genetics have changed – to which line, AI supplier orbreeding company.6. What marketing constraints are in the shipping contractand what they are should you change your outletHow often? Let the nutritionist advise you. All done by emailof course. But every 3 to 4 months seems to be sufficient.The nutritionist may ask other questions from time to time –about stocking density, health or temperature. Allied to thislatter are the very interesting findings about water intakebeing an advance warning of disease - maybe bound up withchanges in immune nutrient demand?At least you will know that somebody else is keeping an eyeon the situation and may be able to mitigate things until youcan get matters better.Weighing a worry?Producers examining this list may be concerned aboutthe weighing aspect. Don’t be, there is no need to weigheverything. Some nutritionists are content with input andoutput weights of the whole grow-finish herd as in 1 and 2above. Others advise selecting what you consider to be typicalexamples of your herd from two or three pens (say 30 to 50pigs) and weighing them every 3 to 4 weeks, reporting thisby email. This 3 to 4 week option can give the nutritionist apointer towards changing immune demand, or lack of it. Aninteresting area which FSD can explore.The workload is reduced if » tired a of group boot ties that scale break? is used as a wholepen weight is sufficient, providing it is the same pen/s eachbecome a safety hazard on wet floors?time and any culls deaths reported. For the ‘few pens’your biosecurity because they developweighing option it is important holes to quickly? to estimate feed wastage,needing keen observation.Even so, from the producers point of view, all this is not rocketscience, is it! In the next issue, I will discuss costs and paybacksand 67208A02 give some ITSI:Layout thoughts 1 1/5/10 about 9:03 the future AM Page of the 1 concept.The only Disposable Bootswith Bite!➤➤➤➤➤86-0598ITSI Select TREADER -Disposable Boots with BITE!Elasticized topTextured bottom to reduce slippingCost-effectiveXL or Jumbo sizeUS and other patents pendingMain Office Ontario: 1-800-692-4874Sales Office Manitoba: 1-866-563-2360e-mail: info@itsi-ai.com • www.itsi-ai.com74 | Western Hog Journal | Spring 2012

View from EuropeDingley Dell Pork: Brand image is the keyBy Stuart Lumb“If I’d been a run-of-the-mill UK producer selling pigs to mylocal processing plant I’d have quit pig production 12 yearsago and probably now be driving a truck”. Those were thewords of Mark Hayward, who runs a 450 acre mixed farmwith his brother Paul in the scenic Deben valley, 20 miles eastof Ipswich, Suffolk, eastern England.“In the 1990s we hada traditional indoorunit selling our pigs tothe local abattoir andenduring the usual peaksand troughs that wentwith producing pigs. Thetrough deepened becausewe suffered badly withswine dysentery and itnearly finished us off.Consequently we rentedsome lighter land and went into outdoor pig production.” Markis not your typical pig farmer. He heads up a rock band and isa very talented photographer plus he thinks outside the box. Inthis day and age it pays to be different and Mark figured outthat they had to move beyond the farm gate and get more fortheir pork for it to be worthwhile for him to stay in pigs.The farrowing paddocks at Dingley Dell PorkWelfare issues have always been high on Mark’s agenda andin 1997 he signed up to the Freedom Foods scheme, run bythe RSPCA ( Royal Society for the Prevention of Cruelty toAnimals). Only producers showing high levels of welfare (i.e.above minimum legally accepted practices) can qualify for thescheme and it’s ideally suited to outdoor producers, becausetail docking, teething and ringing of sows are only allowedin exceptional circumstances. Quarterly inspection visits aremandatory. Very few farms in the Freedom Foods scheme areawarded “Ambassador” status and the Hayward brothers arevery proud of the fact that their farm has won this accolade.CONTINUED ON PAGE 84Committed to producing pigssuperior in the industry!PEAK SWINE GENETICS#217, 5906 - 50 StreetLeduc, Alberta Canada T9E 0R6Phone: 780.986.4647Fax: 780.986.4694email: peak@peakswine.comwebsite: www.peakswine.comArt Goelema 403-963-0171Paul Klingeman 509-989-1347Toll Free 1-888-235-7325Duroc BoarNow standing at stud at Alberta Swine Genetics,Nisku. ABPassionately Delivering ExceptionalPig Breeding ExperiencesUntitled-5 1Western Hog Journal | Spring 12-04-112012 11:31 | AM75

View from Europe ContinuedWeaned pigs are housed in huts with deep straw beddingEstablishing a brand was also a key part of Mark’s strategy. Abrand image is important, and so Dingley Dell Pork came intobeing back in 1999. Looking at pork on supermarket shelves,everything is branded in order to be different. In fact in theUK during the 1970s the Dewhirst’s butchers chain – now longgone – sold its pork under the “Cracklean” label . Sadly thiswas way before its time as the brand never took off .Mark never wanted to go into processing and so went intopartnership with a local packing plant, which is also auditedby Freedom Foods. “Today’s consumer wants to know wheretheir food comes from and with Freedom Foods we havetraceability from Farm to Fork,” enthused Mark. Eatingquality and flavour is vital, so their breeding program includesthe use of Duroc genes. The herd comprises 750 sows andcontains 40 GPs from which the F1s are bred. These are 50%Landrace/50% Duroc and are inseminated with Large Whitesemen, so the slaughter generation contains 25% Duroc. Theunit also has 30 rare breed Gloucester Old Spots. The aimwas to produce pork from them for “high end” butchers but itnever really took off.The unit is very tidy, with all the huts – some of which havebeen given psychedelic “hippy” paint jobs - in nice neat rowsand well laid out paddocks and is producing 23 pigs/sow/year.Many of the UK’s “outdoor reared” pigs are actually finished inbig groups in redundant cattle yards. However to get FreedomFoods accreditation the finishers have to be kept outside fortheir entire lives and so the pigs are kept in tents with anoutdoor run. The tents and fencing are moved periodicallywhich makes the whole system quite labour intensive.Mark is actively involved on the unit along with his team of7 staff, as well as spending a lot of his time promoting thebusiness. These days the consumer increasingly wants toknow how food is produced. Large intensive units the worldover are made up of huge sheds surrounded by high wallsand perimeter fences, for sound reasons of biosecurity. Thoseof us in the industry think nothing of this, but what imagesare conveyed to “Joe Public”? Build a big wall or fence andimmediately people want to know what it’s there for. The lesseducated members of the public then assume we are trying tohide something – otherwise why build a high wall? Mark’sphilosophy is that he has nothing to hide and in fact welcomesvisitors, so that they can be educated about pig production.Naturally this policy carries a degree of risk, but on balanceMark feels the advantages outweigh the downsides.Cookery programs are currently in vogue on UK televisionand Mark has done a great job getting famous TV chefs to use$275,000Contact Roy at Tim Hammond Realty for more info 306-761-149976 | Western Hog Journal | Spring 2012

View from EuropeDingley Dell Pork. In fact two star Michelin Chef Tom Kerridgewon the Great British Menu 2011 competition with his DingleyDell Pork platter. Mark is only a good hour’s drive from Londonand many famous restaurants in the capital source their porkfrom Dingley Dell. Just recently the world famous Harrodsstore in London has started selling Dingley Dell Pork, whichis something of a coup for Mark . “Word of mouth is the bestform of advertising you can have,” he says. “We also have aninteractive website which includes ‘The New Pork Times’ whichcontains all sorts of facts and trivia about pigs.” Dingley Dellalso promotes the business through a professionally producedDVD which includes stunning scenic shots along with a 16-pagefull colour brochure depicting the business mainly by means ofeye-catching pictures, with a minimum of text, showing thepigs, the farm, the clientele etc. Facebook and Twitter are alsoused to promote Dingley Dell Pork.The pigs are just part of the Dingley Dell experience. TheHayward brothers are very keen on conservation and the farmhas 50 acres of marsh and ponds and won the 2009 SuffolkFarm Business Special Award for Conservation. The farm alsogrows willow trees, the wood from which is harvested every10 years to make cricket bats. Over 50 different bird speciesoverwinter on the marshland and on the cultivated areas over1800m of new hedges have been planted, while 2 km of existinghedges have been restored.“We see it as part of our mission at Dingley Dell Pork to inspireand enthuse all parts of the food chain. This is why we are keento involve those who purchase and use our pork with all aspectsof what we do. The easiest way to do this is to have people(chefs, community groups, company executives from the City)come and spend a day with us,” commented Mark.Visitors from local schools are encouraged to come roundthe farm to find out that sausages and pork chops come frompigs, not from supermarket packs. Dingley Dell also entertainsstudents from the local catering college, again so that they canlearn the farm side of pork production. These budding cookswill also hopefully be potential customers after graduation.Additionally Dingley Dell has an outside catering service,providing hog roasts and serving up innovative pork recipesthat reflect the seasons, with the added provision of butcherydemonstrations to entertain and gently educate the guests.The trick in any business is to get in before anyone else. Once anew scheme appears in a press article its too late! The Haywardbrothers had the vision to look beyond the farm gate when mostproducers were still happy enough just to sell pigs to their localabattoir and to create a value-added product through creatingand developing a brand image. A lot of emphasis is being paidto conservation in the UK and the brothers have cleverly tappedinto that vein. Of course it takes a lot of hard work to do allthis – as the saying goes “no pain –no gain” but Dingley DellPork is now a well established business. Mark has no illusionsthough and says he can’t rest on his laurels. In fact he hasjust established a small vineyard so that in a few years timerestaurants will be able to offer Dingley Dell wine to go withtheir pork. nWestern Hog Journal | Spring 2012 | 77

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For a liMitEd tiME, takE adVaNtagE oF thE“2 + 2 advantage”rebate promotiontalk to your veterinarian or yourMerck animal health representative.www.circumventpcvmpromo.caFeed should be usedto Fuel growth –not to fight offcircovirus andmycoplasmaconvenient,“no-mix”formulationhelp reduce the nutrient-robbing impact of circovirus and mycoplasma,and prevent their negative effect on average daily gain, 1, 2 withNEW Circumvent ® PCV M.• the only ready-to-use vaccine against both diseases• unique, no-mixing-required formulation for greater conveniencegreater convenience. no compromise.1. Colditz IG. Effects of immune system on metabolism: implications for production and disease resistance in livestock Livest Prod Sci. 2002, 75(3): 257-268.2. Pointon AM, Byrt D and Heap P. Effect of enzootic pneumonia of pigs on growth performance. Aust. Vet. J., January 1985, 62(1): 13-18.® Registered trademark of Intervet International B.V. Used under license.Merck Animal Health, operating in Canada as Intervet Canada Corp., a subsidiary of Merck & Co., Inc., Whitehouse Station, NJ, USA.MERCK is a trademark of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc., Whitehouse Station, NJ, USA.Copyright © 2011 Intervet International B.V., a subsidiary of Merck & Co., Inc., Whitehouse Station, NJ, USA. All rights reserved.CIR001-11E-AD

Genesus 4 TON SOW -BECAUSE- 30.58 hogs sold per sow x 276 lbs per market hog = 8,440 lbs sold a sow. 1.85 A.D.G.wean to finish - 2.489 feed conversion. Genesus global leader in total lbs and profit produced per sow per year.The ToTal Packagewww.genesus.comGenesus produces more pigs, better pigs and more profit for you.*Genesus customer record on file – Genesus Duroc bred to Genesus F1 females