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Industry Partners
Prairie Swine Centre is an affiliate of the University of Saskatchewan
Prairie Swine Centre is grateful for the assistance of the George Morris Centre in developing the economics portion of Pork Insight.
Financial support for the Enterprise Model Project and Pork Insight has been provided by:
Noise and vehicular motion as potential stressors during the transport of sheep.
Posted in: Welfare by admin on January 1, 1998 | No Comments
Concentrations and Emissions of Airborne Dust in Livestock Buildings in Northern Europe
Posted in: Production by admin on | No Comments
Potential for Reduction in Odorous Compounds in Swine Manure Through Diet Modification
Posted in: Environment by admin on | No Comments
Recent public concern about air pollution from pork production facilities has prompted more research to develop methods to reduce and control controls. Masking agents, enzyme and bacterial preparations, feed additives, chemicals, oxidization processoes, air scrubbers, biofilters and new ventilation systems have been studied. Research relating the effects of the swine diet on swine manure odours has been scare. Introducing feed additves to bind ammonia, change digesta pH, affecvt specific enzyme activity, and mask odours has either been costly or not consistently successful. Recent reesearch emphasis has been focusing on manipulating the diet. 1) to increase the nutrient utilization of the diet to reduce excretion products 2) to enhance mcrobial metabolism in the lower digestive tract to reduce excretion of odor-causing compunds 3) to change the physical characteristics of urine anf faces to reduce odor emissions. Primary odor-causing compounds evolve from excess degradable proteins and lack fo specific fermentable acrbohydrates during microbial fermentation. Reductions in ammonia emissions of 28-79% through diet modifications have been reported. Limited research on reduction of other volatile organic compounds through diet modification is promising. Use of synthetic amino acids with reduced intact protein levels in diets significantly reduces nitrogen excretions and odor production. Addition of non-starch ployssacharides and specific olgosacchrides further alters the pathway of nitrogen excretion and reduces odor emissions. Continued nutritonal and microbial research to incorporate protein degradation products, especially sulfur containing organics, with fermentable carbohydrates in the lower gastro-intestinal tract of pigs will further control odours from manure.
NITROGEN TRANSFORMATIONS DURING ANAEROBICALLY STORED 15N-LABELLED PIG SLURRY
Posted in: Environment by admin on | No Comments
Dead Animal Management (Environmental Issues Resource Centre) French Version
Posted in: Prairie Swine Centre by admin on | No Comments
One of 12 chapters contained within the Environmental Issues Resource Centre. It examines various methods in which producers can effectively manage mortaliites associated with pig producltion units. The chapter also explores the future, in assessing what else needs to be done. This chapter is available in both French and English versions.
Odours and Swine Facilities – French Version
Posted in: Prairie Swine Centre by admin on | No Comments
Nutritional value of field peas ll
Posted in: Prairie Swine Centre by admin on | No Comments
Field peas are used increasingly as a source for protein and energy in swine rations in Western Canada. The variability of the DE content of field peas has been described in the 1997 Annual Report. The objective of the present study is tot determine the effects of increased knowledge of nutritional value on animal performance. The DE content in 11 field pea samples ranged from 3098 to 3739 kcal/kg. The specific objective of this study was to reach equal performance among growing pigs fed the described field pea samples. Thus, 30% field pea diets were formulated with equal DE protein, and total l amino acid content (3300 kcal DE, 16.3% CP, and 0.92% total lysine). Minimal differences were observed in average daily feed intake and subsequent pig performance among the 11 field pea diet, indicating that re-formulation of diets using known values for DE content resulted in fairly equal pig performance. More detailed knowledge of ingredient composition is needed to obtain uniform pig performance.