Swine Feed Efficiency: Genetic Impact

Feed costs have traditionally been the highest contributor to cost of production in swine, representing 2/3 of the cost to produce a market hog. Feed efficiency is a trait that is significantly influenced by genetics, with a heritability in the moderate range (30%-40% of the differences between animals in feed efficiency are due to genetics). The genetic system that a swine producer utilizes can have a significant impact on herd feed efficiency and the operation’s feed costs. The genetic system is comprised of the genetic composition of the sire and dam lines, plus, the crossbreeding system. The critical aspects for the sire and dam lines include a combination of the genetic supplier used by the producer, the specific lines utilized for the terminal sire lines and maternal dam lines, and the genetic improvement program of the genetic supplier. It is important to remember that the genetic composition of each market hog is derived equally from the sire and from the dame of the pigs

Functional quality management systems for livestock producers

Quality management systems programs were used to help farmers (niche market producers, a Midwest cooperative of pork producers, and other livestock producers) improve their management techniques and cost-control skills and increase market access

Comparison of Grain Sources (Barley, White Corn, and Yellow Corn) for Swine Diets and Their Effects on Meat Quality and Production Traits

Efficient pork production is a necessity for an economically viable swine industry. Number two yellow corn is considered the primary energy source for swine diets in the Midwest. Despite the low protein content, corn is considered one of the most economical feed stuffs available to the swine production system. Barley is a high fiber that has approximately 89% of the energy content of corn. While barley contains a higher protein and amino acid level than corn, animal performance is expected to be depressed due to the high fiber content. Because barley lacks the carotene content that yellow corn possesses, it has been hypothesized that barley-fed pigs will yield higher meat and fat quality that is desired by export markets. White corn was used in this trial to determine its contribution to meat quality and growth traits. An experiment was conducted to evaluate the effect of energy source on performance and carcass traits of pigs. Diet treatments (primary energy source) were: 1) yellow corn, 2) white corn, 3) 1/3 yellow corn, 2/3 white corn, 4) 2/3 yellow corn, 1/3 white corn, 5) barley. Pigs completing the trial were from two sires lines, Duroc (n=500) and Hamp x Duroc (n=499), that were mated to PIC 1055 females. Pigs were randomly allocated to pens based on genetic type and gender using a 2 x 2 x 5 factorial arrangement with two genetic types, two sexes (barrows and gilts) and five treatments. Animals fed these diets differing in energy source did not express a difference in average daily gain, average daily feed intake, feed-to-gain ratio, backfat depth or percent fat free lean. However, barley-fed pigs did have a smaller (p \u3c .05) loin muscle area than pigs fed corn-based diets. Diet did not have an effect on sensory panel traits for tenderness or chewiness and limited differences were observed for juiciness, flavor, and off-flavor. Percentage loin purge, and cooking loss did not differ among diets fed to the pigs with minimal difference noted for color values. Pigs fed barley diets did have lower iodine value content within the subcutaneous fat indicating that the fat is of firmer quality. Results of this trial suggest that barley does not have an advantage in meat quality traits when compared to traditional corn-based diets. Barley does however have a significant impact on the hardness of pork fat, but does not have a significant effect on subjective color values

Costs, Returns, Production and Financial Efficiency of Niche Pork Production in 2006

This report provides a summary of the costs, returns, and production and financial performance for participating niche pork producer s for the year 2006. There were 41 niche pork farrow-to-finish producers who completed records fo r 2006. Five of these were certified organic producers, four were purebred Berkshire producers, and 32 were ‘natural’ producers, meaning their pigs were raised without antibiotics using bedded pens with outdoor access. An initial evaluation of the data showed th at the average production efficien cies were similar between the organic, purebred Berkshire and other operations . Thus, all are combined for this analysis

The Impact of PRRS on the Pig Cost of Production

Porcine Reproductive and Respiratory Syndrome (PRRS) has had a significant impact on the profitability of swine production. As a means to quantify the financial impact of PRRS to the U.S. swine industry, a study was conducted. This study utilized case studies and a Delphi survey to identify the various impacts PRRS has on farms. Results suggest that impacts to individual farms vary greatly but aggregated data for approximately 100 million market swine being sold each year in the U.S., estimates PRRS adds somewhere between $5.60 and$7.62 to the cost per head sold