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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:
Feeding Wheat DDGS to Growing-Finishing Pigs
Posted in: Production by admin on January 1, 2007 | No Comments
There is increasing interest in producing ethanol from cereal grains for use in motor fuels. Ethanol-blended fuels offer several advantages over regular gasoline including protection from gas line freezing, higher octane ratings and the potential to reduce motor vehicle greenhouse gas emissions. To produce ethanol, grain is milled, mixed with water and cooked. Enzymes are added to the mixture to convert starch to sugar and the sugar is fermented by the addition of yeast. After complete fermentation, the ethanol is removed by distillation and the remaining fermentation residues are dried and used for livestock feed. In Western Canada, wheat is the most common substrate used to produce ethanol. It is expected that the increase in ethanol production from wheat will lead to substantial quantities of wheat distillers dried grains with solubles (DDGS) being made available to the Western Canadian Livestock Industry. If swine producers are to use these products effectively, it is essential that their nutritional value be accurately assessed. The principle concerns in feeding wheat DDGS are its high fibre content which lowers the digestible energy content of the product and its low dietary lysine content which inevitably means that synthetic lysine must be added in order to provide a balanced amino acid profile. A feeding trial at the University of Saskatchewan confirmed that wheat DDGS should be limited to 5-10% of the diet during the growing period. However, it can completely replace soybean meal during the finishing period without detrimental effects on pig performance. Care should also be taken to properly balance the diets for all limiting amino acids.
CFIA Trucking Regulations
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As part of the Canadian Food Inspection Agency’s Animal Health Program, the transportation of animals is regulated to prevent undue pain or suffering in animals. However, the current regulations were created in the 1970s and lack current context. Long distance transport of animals has become more common, the science regarding animal physiology, welfare and health has evolved making certain current requirements inadequate, and the regulations insufficiently address the needs of all species. The concern for the welfare of animals and the belief that all animals, not just food animals, should be protected from suffering reflects the shared views of the industry and the public. Modernization of regulations will ensure that Canada keeps pace with international standards as well. The World Organization for Animal Health (OIE) has now established standards for the transportation of animals by land and sea. Canadian regulations are consistent with OIE standards; however, some areas of the Canadian regulations need improvement such as those pertaining to feed / water / rest intervals and loading density. An advance notification to all Canadians was published, in April 2006, inviting comments on the existing regulations and areas that are being considered for modification before a proposal is drafted and published in the Canada Gazette, Part I. Most of the areas that the CFIA had identified as being in need of modernization were similar to those of the respondents. These topics included updated definitions, sea transport, compromised animals and consistency in enforcement. The most contentious issue was re-defining the time periods that animals – notably food animals – can be transported without feed, water and rest As result of comments received, the CFIA is modifying the regulatory amendment to convert the prescriptive food water and rest intervals to outcome-based standards. Certain challenges to good transportation practices must be addressed, regardless of whether the current regulations or the proposed amendments are in force. CFIA inspection records show that even the minimum standards set out in the current regulations are regularly contravened. Per fiscal year, CFIA issues approximately 200 administrative penalties, with or without fines, for transportation-related contraventions. Another challenge that the industry is facing includes the use of very large transport vehicles and stressed hogs. The use of these large multilevel transports creates a twofold problem. It forces the hogs to navigate several ramps that often exceed the recommended angles for the species, resulting in increased animal injuries and stress. Secondly, it is difficult and unsafe for handlers to get into the pens on the trailer (for lack of head room) and consequently hogs end up being unloaded with electric prodding from “outside” the trailer. The resulting proposed regulations are based on clear and concise directions, which allow the regulated parties the flexibility to adapt to changing conditions and new technologies. A balance of performance based, goal based and prescriptive regulatory elements should allow for flexibility, good judgment and experience to achieve desirable transportation outcomes. The Canadian Pork Council (CPC) is commended for taking a lead role in promoting national animal welfare expectations that are monitored from within industry. The CFIA encourages the industry to lead animal welfare initiatives. Challenges will continue to be encountered and the CFIA wants to continue working in collaboration with the Canadian pork industry to achieve the shared goals of improved animal welfare.
The mystery of the disappearing loin – is disease the culprit?
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Loin depth is one of the key characteristics that pork producers strive to increase because they are paid a premium for pigs with larger loins. So why has the average loin depth across the province dropped dramatically since the first quarter of 2005?
It’s a complicated issue, but perhaps the most likely culprit is disease.
Ontario pork producers have been battling several serious diseases over the past few years, including PRRS and circovirus. While the most obvious effects have been on increased mortality and morbidity rates and an increase in medication costs, the higher incidence of disease may also be having an effect on carcass characteristics.
Chris Hills works for Wallenstein Feed and Supply Ltd. He helps his customers analyze market hog data using Ontario Pork’s Online Information Network Knowledgebase (OINK). He often looks at the data and suggests to producers how marketing might be done differently to help them take advantage of premiums offered by the packers.
One of his clients came to him with a concern that the loin eye area of his hogs seemed to be decreasing steadily over time. Loin eye is a measurement of the meat in a pig’s back that makes up the pork chop and one of the key factors that those in the industry strive to maximize.
Hills took a look and discovered that the loin eye area of his producer’s stock was indeed declining. There had been eight turns through this particular barn over the span of about three years that seemed to show a steady decline. The market weight of the animals was not significantly different, but the average loin eye size had dropped from a high of 64.7 millimetres to 57.6 millimetres on the last group. “That’s huge!” says Hills.
The producer had changed genetics, but had switched to a line about three years ago which should have improved carcass quality. Hills contacted the genetics supplier and got recommendations for feed, but it has not made a difference. The producer has several other barns that are not using Wallenstein feed and they are all experiencing the same drop in loin eye area.
Hills was curious and raised the question among colleagues in the industry. He discovered that his producer was not alone and that data from Ontario Pork revealed that there had been a steady decline in loin eye area for all pigs marketed across Ontario since the first quarter of 2005.
In the same quarter of 2000, the average loin depth of pigs marketed in Ontario was 56.61 millimetres. It has increased every quarter until the first quarter of 2005, to a high of 63.17 millimetres, at which point it started to fall and has dropped each quarter since then to a low of 60.26 in 2006 (see chart 1). This is significant because it is not about one producer or one month. It is a measurement of all the pigs marketed in the province over the span of many months.
Guidelines For Estimating Swine (23 to 113 kg) Finishing Costs Based On Marketing 11,527 Pigs Sold
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This publication is intended to provide a format and a set of guidelines for determining the
cost of production for a finishing 23 – 113 kg enterprise. This type of operation is intended
to represent the third stage of a three stage pork system. The three production stages are
as follows: first stage – farrow to 5 kg, second stage – weaner pig (nursery) 5 to 23 kg, third
stage – grower/finisher 23 kg to market weight. Adjustments will be necessary when
applying these figures to your enterprise.
The assumptions on which the costs are based are outlined in the supporting pages.
These assumptions were arrived at using the breeding stock, management practices, and
facilities seen in modern, well managed swine operations of comparable size in Manitoba.
Productivity and performance assumptions are based on information collected by
department specialists, feed companies and other organizations. Where individual herd
productivity and performance levels differ from those listed adjustments will be required.
The guideline can be useful for comparison purposes. Comparison of costs at different
levels of production can be made with other farms, the farm over a period of time or
comparing the plan with the actual results at the end of the planning period
Taking the Pulse of the Ontario Pig Industry
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Gathering and analyzing current data on such topics
as size and number of farms, off-farm income, business
structures being used and producer demographics is
important if policies are to be developed that benefit not
only the present producer base, but also future generations
of producers.
To collect information about the Ontario pork industry
and identify current trends, Ken McEwan, College Professor,
and Lynn Marchand, Research Associate, of the University
of Guelph’s Ridgetown Campus spent last year surveying all
individuals who are raising one or more pigs. McEwan and
Marchand then developed a database which includes producer
age and level of education, farm business structure,
type of production, pig inventory, age of facilities, future
expansion or contraction plans and more. It was found that about 40 per cent of farrow-to-finish respondents are
considered small swine operations, with 50 or fewer sows. The researchers also found that there are fewer small
producers today and more large producers who are increasing
the size of their operations. In total, about 43 per cent of swine operations in the
province are sole proprietor, 28 per cent are partnerships, 24
per cent are family corporations and five per cent are business
corporations. Demographics of farmers have also changed. As would
be expected, the past seven years has seen the proportion
of farmers over 55 years old rise from about 20 per cent to
23 per cent. Older farmers leaving the industry outnumber
the number of young farmers by almost three to one. Perhaps the most surprising survey results have to
do with off-farm employment income. McEwan and
Marchand found that it exists on farms of all sizes, not just
on small farms. “About 23 per cent of all those surveyed
reported that they had off-farm employment income,”
McEwan reports.
An Overview of organic pig production
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Consumer demand for organic pork is rising. Some pork
producers may wish to capture part of this niche market.
The information on organic pork requirements presented
here is only a general overview. For detailed information,
refer to Canada’s Organic Production Systems — General
Principles and Management Standards or contact a
certifying body that meets your needs for production and
marketing. Organic pork production takes time, hard
work, and facility and management changes to meet all
the requirements. It requires research to determine
whether this type of production system is appropriate for
your operation. It is not for all pork producers.
The Brazilian Pig Industry – How It Will Continue To Grow And Become Even More Important In The Global Marketplace
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It is common knowledge that in the past few years Brazil has increased pig production exponentially, but in the past 12 months it has stabilized. Brazil has adopted the mindset of few producers with exceptional production and has focused on seeking production improvements and implementing them. Aggressive business, high heard health, labour availability, environmental advantages, abundant space and accessible grain have improved Brazil’s livestock industry in the world economy.
Fecal free: Biology and authority in industrialized Midwestern pork production
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