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On May 21st-22nd , around 100 nutritionists, vets and swine production experts from all over Italy, Europe, Asia and South America gathered in Lombardia to attend the 6th international Levucell SB meeting, hosted by the Parco Tecnologico Padano, a modern animal research facility from the University of Milan.
As for previous editions, the day was rich in discussions, exchanges and opened new horizons, in particular by selecting topics looking beyond classical gut functions. Prof. Sbarbati from University of Verona shared his expertise looking at chemosensing mechanisms along the intestinal tract and their importance in absorption, microflora control, etc. Dr Renaudeau from INRA, highlighted sow feeding and management strategies in heat stress conditions. In his lecture, Prof. Alborali from IZSLER, gave an overview of pre and post weaning enteric diseases of piglets, illustrated by the Italian situation, and proposed specific control strategies, opening discussion on antibiotic usage reduction. Finally, D. Guillou reminded the audience how feeding the sow can strongly influence piglet’s gut development and have a long term incidence on its subsequent performances, pointing out the role of S.c.boulardii (Levucell SB). ,. The seminar was much appreciated by participants, as, like M. Baulez raised it in his introduction, « this meeting is everything but a direct promotion of our products ».
Later on, after a tour of the research facility with our moderator, Professor Bontempo, of the Veterinary Faculty of Milan, a much appreciated wine tasting animated by our Italian colleagues from Lallemand Oenology lifted the mood!
Finally, on May 22nd, participants discovered a specificity of the Italian pig production with the tour of one of the oldest producers of Prosciutto di Parma (Pio Tosini), in Langhirano.
Indeed, this strictly controlled production requires specific pig diet and breed, and uses Italian heavy pigs (at least nine months old and 160 kgs at slaughter). With a yearly production of around 100 000 hams, which are kept to mature for at least 18 months, the Pio Tosini facility visit was really fascinating!
June 16, 2014 - Lallemand
