Articles - Management

In today's context of high production costs and increasing pressure from environmental regulations, swine production faces the challenge of balancing production efficiency with the environmental and economic sustainability of the industry. A key factor in this equation is feed particle size, where simple actions available to the producer can achieve significant improvements.

From their respective academic and on-farm positions, Josep Gasa and Josep Casanovas discuss a study on the performance and welfare of sows exposed to auditory environmental enrichment.

This is how to assemble an "emergency" ramp using the insulation panels left over from the construction of the nursery.

The global swine industry is dynamic and constantly advancing. One of these advancements is the significant increase in sow productivity. This is evidenced by the increase in the number of piglets born and, consequently, in the number of piglets weaned. This progress also poses new challenges, especially regarding the most important superfood on the farm: porcine colostrum. This leads us to ask if improving colostrum quality is possible through specific nutritional strategies.

To identify the keys to success in managing sows in breed and release systems, France's Chamber of Agriculture of the Brittany Region surveyed farmers who implemented this system. The results identified three strategies that producers use the week after weaning.

This farm has built a small chute to vaccinate an entire pen of piglets in record time.

Moving away from weekly batch management improved Time to stability, Time to baseline production and Total Piglet losses per 1,000 sows after a PRRS outbreak.

Why induce puberty? If I do choose to induce puberty, what do I need to do, and when?

We are launching a series of articles that will delve into a new practice that has already been implemented on several farms in Spain and is being adopted by others: 5-week batches.

The constant search for solutions to challenges in management, health, reproduction, nutrition, and feeding—and their interactions—should be a technical principle if we aim to maximize the genetic potential of our farms.

In this third installment, Antonio Palomo summarizes the papers presented on reproduction, nutrition, precision livestock farming, and other aspects of swine production.

This farmer made a movable metal barrier that leans against the wall when not in use so it doesn't get in the way.

Antonio Palomo summarizes the presentations from the latest AASV, ranging from the future of the veterinary profession to the eradication of diseases, hog prices, and experiences in improving pig survival.

In this series of articles, we discuss the main concepts of safety and preventive measures to ensure the safety and quality of swine feed.

How to adapt a normal pen to the specific needs of weaned piglets.

it is vitally important to be aware of the difficulties that this process can entail. Consequently, considerations must be made to ensure a good outcome.

The consequences of suspending castration on the rate of destructured hams are poorly understood. An IFIP study shows the frequency of this defect is around 19%.

This simple trick blocks pigs from going between the inside and outside pens, making them easier to handle.

Professor Pejsak’s view on tail docking: Is it ethically justified and practically possible to phase out this practice in piglets?

In this logbook, each page corresponds to a week of the year in which all the matings during the week are recorded.

We focus on moving surplus piglets, which forces us to use nurse sows. We explain two ways to do this in a very visual video.

In the previous article, we learned about the concept of feed safety, its impact on swine production, and the responsibility of the compound feed industry in the food chain. Now we will focus on how to practically apply this concept in the compound feed production process.

Straw is the best enrichment material to meet pigs' needs. How can we provide it?

A deep introspection from the perspective of our staff.