A Fourfold Approach To Better Swine Management
By Alberta Pork. Pork producers have gained a reputation for being innovators in technology, environmental stewardship and other factors that have improved individual farms and advanced the industry as a whole.

Basic Pig Husbandry - The Grower Herd
By Graeme Taylor and Greg Roese, Livestock Officers Pigs, Intensive Industries Development, Tamworth - This Primefact is one of five articles providing an overview of basic pig husbandry, covering boars, gilts and sows, the litter, weaners and grower...

Large Group Housing for Finishing Pigs
By Harold W. Gonyou and Lee Whittington and published by the Prairie Swine Center - Conventional management of grow/finish pigs until recently has been to keep one or two litters in each pen in order to minimize aggression. In recent years we have moved...

A Guide To The Food Hygiene & Other Regulations For The Meat Industry
By The Meat Hygiene Services and the Department of Agriculture and Rural Development in Northern Ireland - This Guide is relevant to those UK food businesses that slaughter animals for human consumption or cut or process meat, particularly those establishments...

Factors affecting backfat as a carcass quality parameter
By T. Cottrell, C. Dewey, R. Friendship, C. Ribble Department of Population Medicine, University of Guelph - This article is taken from the University of Guelph Swine Research Review 2005 report. Pigs produced with consistently low back fat are valuable...

Factors affecting depth of muscle as a carcass quality parameter
By T. Cottrell, C. Dewey, R. Friendship, C. Ribble Department of Population Medicine, University of Guelph - This article is taken from the University of Guelph Swine Research Review 2005 report. Pigs produced with consistently large muscle depth are...

Influence of Ultimate pH on Meat Quality and Consumer Purchasing Decisions
By Ronald Klont, PIC???s Northern European Pork Chain Manager - Ronald Klont defines the relationships between ultimate pH and four of the five meat quality attributes that impact consumer purchasing decisions - taste, appearance and juiciness.

Competition from South American Pork Production
By Luciano Roppa and presented at the 2005 Banff Pork Seminar - The ongoing growth of the world population has made researchers ask where food will be produced in the future. What areas will have land and water availability for food production based on...

Preventing Carcass Losses
By Julia Keenliside, Swine Veterinarian, Alberta Government. When margins are tight, getting the most dollars for every pig marketed is critical. Certain health problems can lead to extra carcass trims and condemnations, reducing any profits made. Many...

Meat Quality vs Costs of Production: which way should the industry go?
By Jeff Wood, Professor of Food Animal Science, University of Bristol and presented at the 16th Annual JSR Technical Conference - Both meat quality and costs of production (COP) are clearly important for the future, but whereas reducing COP is a clear...

Benchmarking Indicates Production Improvement
By Stephanie Rutten, DVM, University of Minnesota and published by PigCHAMP - There is little doubt that the pig industry has changed dramatically in the last two decades - from changes in herd structure to changes in ownership to changes in the genetic...

Effects of intermittent lighting on resting behavior by newly weaned piglets
By ST Millman, KC Sheppard, M Madden, A Valliant Department of Population Medicine, University of Guelph - This article is taken from the University of Guelph Swine Research Review 2005 report. Piglets are challenged with a number of stressors during...

Scientific Opinion on ???The probability of transmission of Porcine Reproductive and Respiratory Syndrome virus (PRRSv) to naive pigs via fresh meat
By the European Food Safety Authority - The EFSA Journal (2005) 239, 1-85. The EU Commission requested the European Food Safety Authority (EFSA) to assess the risk of transmitting PRRS via fresh pig meat to naive pig populations, which may be exposed...

Reducing variability in weight of pigs at slaughter
By Dr Niamh O'Connell, Agricultural Research Institute of Northern Ireland. This article reports on investigations as to whether it is possible to reduce variability in weight at slaughter by using different regrouping regimes.

Water: Optimizing performance while reducing waste
By Glen Almond, NCSU Swine Extension - Due to the relative abundance of water and its ???low price???, there previously was little demand for research on the role of water and water delivery systems in US pork production, and specifically with applications...