Precision is the future of all food production including pork and prevention is the foundation of precision. In this series of articles, Dr. DiPietre will look at different aspects related with pig production and precision agriculture and what economic impact could they have in our farms.
Consumers, food and restaurant companies, WHO and various governments are requiring livestock farmers to produce meat raised with lower use of antimicrobial drugs. The discussion has moved on from analysing the potential risks that the use of antimicrobials in livestock can have on society to managing the new situation where pork producers will have to raise pigs using less, or even without, antibiotics. This is of course at the same time as a predicted increase in demand for protein, unprecedented restrictions on land and water use and rising input costs. What should producers do?
During the last fifty years or so, disease control in the pork industry has evolved mainly relying on antimicrobials, vaccines, elimination (depopulation, repopulation, eradication, modified early weaning), and/or regional control depending on the disease.
Inflammation of specific udder segments can occur at any stage during the lactation.
When milk-release is impaired by mastitis in one or more udder segments, there is the threat that FIL (a protein) will be released: when the concentration of this protein in the udder milk in creases, milk production is suppressed and eventually milk flow will stop.
Behavioural studies show: Differences in suckling-activity of piglets and/or feed intake after vaccination can be explained largely by the tolerance or intolerance of piglets to the vaccines applied.
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