L’impact d’abreuvement de porcs en eau à différents niveaux de sulfate sur les niveaux d’émissions de gaz et les éléments fertilisants du lisier.

Posted in: French Articles by admin on January 1, 2006 | No Comments

L’impact de différents niveaux de sulfate dans l’eau d’abreuvement sur les émissions d’odeur et de gaz et sur les propriétés du lisier porcin a été évalué. Les résultats démontrent que boire de l’eau avec jusqu’à 1800 ppm de sulfate n’a aucun effet négatif sur la performance des porcs, les émissions d’odeur et de gaz et les niveaux d’éléments fertilisants du lisier. Ces résultats peuvent permettre à l’industrie porcine de se développer dans des régions qui ont des sources d’eau auparavant considérées inacceptables ou indésirables. Introduction – Les émissions d’odeur et de gaz des installations porcines est une inquiétude environnementale majeure pour l’industrie porcine. Si l’on prend les 10 composants identifiés les plus odorants de l’odeur porcine, six d’entre elles contiennent du sulfure. Il n’y a pas eu d’études entreprises pour évaluer l’impact de la consommation de sulfure par le porc sur la qualité de l’air et sur les caractéristiques du lisier, particulièrement en conditions de production courantes. Le but général de cette étude était d’évaluer l’impact de la qualité de l’eau d’abreuvement des animaux sur les éléments fertilisants du lisier de porc et sur les émissions dans l’air. Plus particulièrement, cette étude visait à déterminer l’effet de différents contenus en sulfure dans l’eau d’abreuvement sur les émissions d’odeur et de gaz et les propriétés du lisier. Résultats et discussion – Les concentrations et les émissions de NH3 et de CO2 n’étaient pas affectées de manière significative (p>0,05) par les augmentations des niveaux de sulfate dans l’eau (Tableau 1). Aucun impact mesurable sur les niveaux de gaz H2S n’a été observé quand le lisier n’était pas agité. Cependant, le sommet moyen des valeurs de H2S obtenues durant la vidange des dalots de chacune des salles en traitement était affecté de façon signifiante (p<0,01) par le traitement. Durant les répétitions individuelles, les valeurs du sommet maximum du H2S mesurées durant la vidange des dalots dans les salles en traitement approvisionnées avec de l’eau d’abreuvement contenant 1200 et 1800 ppm de sulfate étaient 288 et 134 ppm, respectivement; ces sommets de concentration n’étaient mesuré que sur une courte période de temps et ces hauts niveaux se dissipaient jusqu’à moins de 10 ppm en moins de 10 min. Ces observations semblent indiquer que les hauts niveaux de sulfate dans l’eau d’abreuvement pourraient contribuer à la formation de hauts niveaux de H2S durant les opérations de vidange du lisier. La concentration d’odeur et les émissions des salles n’étaient pas affectées de façon signifiante (p>0,05) par le traitement testé. La grande variabilité chez les valeurs d’odeur mesurées a contribué à ce que la différence ne soit pas signifiante statistiquement. En général, les niveaux d’éléments fertilisant du lisier étaient relativement similaires à ceux qui sont typiquement mesurés dans le lisier de porcs d’un élevage typique. Les propriétés des composantes du lisier frais n’étaient généralement pas affectées par la quantité de sulfate dans l’eau d’abreuvement, sauf pour les niveaux de sulfure. Le lisier frais avait en général de plus hauts niveaux d’éléments fertilisant comparé au lisier entreposé (Figure 1). Le lisier entreposé provenant des porcs ayant bu de l’eau avec un contenu élevé en sulfate avait tendance à mieux retenir les éléments fertilisant que le lisier entreposé provenant des porcs ayant bu de l’eau avec un niveau de sulfate moins élevé (Figure 2). La performance des porcs n’a pas été affectée de façon négative par les hauts niveaux de sulfate dans l’eau d’abreuvement. Le gain moyen quotidien pour toutes les répétitions était de 0,86 à 1,12 kg/jour. Durant l’étude, aucun incident notable de purge ou de diarrhée n’a été observé. Conclusion – Les niveaux élevés de sulfure dans l’eau n’ont eu aucun effet négatif sur la composition des éléments fertilisant du lisier, l’odeur et les émissions de gaz (NH3 et CO2) ou sur la performance des porcs en croissance-finition. Par conséquent, un traitement d’eau pour les sources d’eau ayant un contenu de 1600 à 1800 ppm de sulfate n’est pas nécessaire. Cependant, lorsque de l’eau d’abreuvement avec un haut niveau de sulfate est utilisée, des mesures appropriées devraient être mises en place pour tenir compte du potentiel accru de génération de sommets élevés de concentrations en H2S durant les opérations de vidange ou manutention du lisier. Ces résultats supportent la possibilité de construire des élevages de porcs à des endroits où l’eau souterraine disponible a de hauts niveaux de sulfate (jusqu’à 1600 ppm);il ne devrait pas y avoir d’inquiétude concernant un impact négatif sur la performance des porcs en croissance-finition, les émissions d’odeur et la valeur fertilisante du lisier.
Remerciements Subventions stratégiques de Sask Pork, Alberta Pork, Manitoba Pork Council et Saskatchewan Agriculture and Food. La subvention pour ce projet nous venait du U.S National Pork Board. Nous remercions Scott Cortus, Robert Fengler et Erin Cortus pour leur support technique.

Consumer Demand for a Ban on Antibiotic Drug Use in Pork Production

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This study investigated consumer demand for pork from swine that were not administered subtherapeutic antibiotics. Over 440 individuals took part in valuation experiments held near the meat counter of a grocery store. It was found that the net welfare effects of a ban are difficult to quantify. The results depend heavily on assumptions about consumers’ awareness of antibiotic use in pork production and the extent to which consumers are able to currently purchase antibiotic-free pork.

Effective Vaccinations

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Vaccinations are used to give the body an idea of what a disease looks like. From there, the body will be able to recognize when the infectious agent enters the body and the immune system will be faster to respond. Specific vaccinations can be required for different operations. Killing the infectious agent or making it unable to cause disease makes vaccinations. From here administration amounts and methods are tested and designated, and should be followed strictly. Vaccinations are important for gestating sows in that they equip them with antibodies that can be passed on to their offspring via colostrum. Note that vaccinations should be given at least 3 to 4 weeks prior to exposure, and some require booster shots later on.

Quantitative trait loci mapping for fatty acid composition traits in perirenal and back fat using a Japanese wild boar · Large White intercross

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Here, we analysed quantitative trait loci (QTL) for fatty acid composition, one of the factors
affecting fat quality, in a Japanese wild boar · Large White cross. We found 25 significant
effects for 17 traits at 13 positions at the 5% genome-wise level, of which 16 effects for 12
traits at 10 positions were significant at the 1% level. QTL for saturated fatty acids (SFA) in
back fat were mapped to swine (Sus scrofa) chromosomes (SSC) 1p, 9 and 15. QTL for
unsaturated fatty acids in back fat were mapped to SSC1p, 1q, 4, 5, 9, 15 and 17. Using a
regression model that fits back fat thickness as a covariate, two of the QTL for linoleic acid
content on SSC4 and SSC17 were not significant, but one QTL for total SFA composition
was detected on SSC5 with correction for back fat thickness. Wild boar alleles at six of seven
QTL tended to increase SFAs and to decrease unsaturated fatty acids. QTL for fatty acid
composition in perirenal fat were mapped on SSC2, 3, 4, 5, 6, 14, 16 and X. QTL for melting
point (in back fat samples) were mapped on SSC1, 2 and 15. Wild boar alleles in QTL on
SSC1 and SSC15 were associated with elevated melting points whereas those on SSC2 were
associated with lower melting point measurements.

Does floor heating around parturition affect the vitality of piglets born to loose housed sows?

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The most critical period for the survival of piglets is during the first 2 days of life. Causes of early piglet mortality include reduced vitality due to hypoxia during parturition, hypothermia and lack of adequate colostrum intake. Besides, low vitality piglets may run a larger risk of being crushed by the sow. However, these causes of death often seem to be triggered by an inadequate thermal environment postnatally leaving the piglets at risk of hypothermia. Hypothermic piglets are less vital and their chances of getting access to the udder and avoiding the movement of the sows are thus reduced (Herpin et al., 2002). This may be even more difficult for piglets in loose housing systems due to the possibility of the sow moving around in the pen. In the light of the thermoregulatory challenges facing newborn piglets and the possible sow-piglet interactions under loose housing, we investigated whether floor heating around parturition affected early piglet vitality and behaviour related to survival. Twenty-three Landrace x Yorkshire sows of 2nd parity were housed individually in 7.5 m² pens in a climate controlled facility. HEAT sows (n = 12) were exposed to pen floor heating (33.5 8C) from 12 h after onset of nest building and until 48 h after birth of 1st piglet, whereas CONT sows (n = 11) received no floor heating (21.2 8C). The concentration of lactate in umbilical cord blood at birth—an indicator of hypoxia—increased with the birth duration (P < 0.001) and with declining piglet weight (P < 0.001), with no significant effect of floor heating. After the initial drop in body temperature at birth, floor heating resulted in an earlier recovery of piglet temperatures (P < 0.001), i.e. the piglet’s period for experiencing hypothermia after birth was reduced. HEAT piglets also suckled sooner than CONT piglets after the 1st hour post partum (with ratios between HEAT/CONT hazard functions being 2.9–6.4 for latency to suckle in the period 1–3 h after birth). Moreover, fewer live-born piglets died during the first 3 days (P = 0.047), as well as during the first week in the floor heated litters (mean (S.E.) HEAT 8.7 (2.8)% versus CONT 15.5 (5.2)%, P = 0.014). We did not find any effect of floor heating on duration of parturition, inter-birth intervals, litter size, early piglet weight gains, blood glucose and lactate concentrations at birth, heart rate at birth, piglet activity from birth to first suckling or amount of parvovirus antibodies transferred from sow to piglets. In conclusion, floor heating around parturition had no evident effect on the innate piglet vitality, but it had favourable effects on the early recovery of piglet body temperature, latency to first suckle and survival of piglets in the loose house system.

Zoonotic implications of the swine-transmitted protozoal infections

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Challenges in Pig Artificial Insemination

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Risks to Canada’s Domestic and Export Markets

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The growth of Canadian hog and pork production over the last 15 years is one of the major achievements and outstanding phenomenon of Canadian agriculture and food. Success of the industry is based on quality, efficiency, productivity and entrepreneurship. Since 1995, the Canadian sow herd has grown by over 40%, Canadian hog slaughter increased by 45%, and US slaughter increased by just 7%. While Canada is very small in terms of production, we are the largest single exporting nation in the world. The average size of hog operations is increasing while the number of operations is decreasing. The pork packing industry is at a lower capacity, which gives it more room to change. Pork packing has increased by 45% over the past 10 years. The five largest plants in Canada have an average weekly capacity of 42,000 head per week (8400 per day). Maple Leaf and Olymel are the leaders in this industry. Exports are the source of all of Canada’s growth. This export increase can be attributed to specialized US hog production, increased demand for feeder pigs in the US, general expansion of hog production in Canada, cost-competitive production in Canada, proximity to major hog-finishing areas of the US, and favourable exchange rates.

FACTORS INFLUENCING ILLINOIS FARMLAND VALUES

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Profitability, Costs & Benchmarks

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Latta Harris Hanon & Penningroth L.L.P. (LHHP) has been around since the early 1950’s with approximately 50 full-time equivalent personnel and 50% of their business is agricultural clients. LHHP works with producers and sells over 4,000,000 market hogs per year. With approximately 250 swine producing clients. LHHP provides value-added services emphasized for pork producers. Key factors regarding pork producers profit potential is the herd health, because the highest cost producers have poor herd health. Feed efficiency and feed cost also contribute to producer’s profits. Each 5% increase in feed cost/lb of feed = $1.14/cwt. Feed only for need, do not overfeed. Design and adhere to efficient feed budgets. Also purchase feed in a competitive fashion. Producers could also sell at a heavier weights and sell some wean pigs from time-to-time. This should cause a 5% improvement in capacity utilization. Increased sow herd productivity should also increase profit. The producer’s priorities should be getting the right people on the bus, and the wrong ones off. If you are the owner ask yourself if you are the right person? After obtaining the right people, focus on training and development. Also get on top of herd health issues fast; stay on top because all producers have recurring health challenges. Low-cost producers recover much faster. The keys are the quality of vet, personnel and a system that allows adaptations of pig flows. The producer must also use proven bio-security methods. In order to reduce feed costs to the 90th percentile or better you must own your own mill; do a KSU-type analysis; get your key ingredients directly; improve sow herd productivity; have your farm evaluated by two top-flight consulting DVMs, at least once a year. Evaluate genetic performance, sourcing, be willing to change; and overall, get efficient before getting bigger