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Worried About Pig Stress? Research Offers Reassurance

WShannon
EthologySwine Innovation Porc
December 21, 2020

There are many stressors in a pig life. These include both social and environmental aspects and can have a negative affect on the immune system and health as well as performance, growth and meat quality of the pigs. Pig stress has a large impact to financial stress, but genetics may have a solution. There are several different genetic variations in pigs that lead to different stress responses. This means that it may be possible to select for pigs that are more stress resistant. Lower stress leads to less antibiotic use due to greater immunity, and may even affect feed efficiency. CRISPR-CAS genome editing can be used to transfer the natural genetic variants for stress tolerance into the breeding herd and avoid decades of selective breeding. This method is not the same as genetically modified technology (GMO) since there is no gene transfer or transgenics. This method for applying resistant genes can be used in many ways, with one having pigs that are more resistant to stress.

Worried About Pig Stress, Research Offers Reassurance (full article)

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Research Areas
EngineeringEthologyManagementMediaNutritionOntario PorkOtherProductionSwine Innovation Porc

Engineering

  • Novel strategies to control mycotoxins
  • Evaluation, optimization, and field validation of a rapid detection kit for Porcine Epidemic Diarrhea virus (PEDv)
  • Centred on Swine Volume 34 No 2

Nutrition

  • Impact of indigestible protein on nursery pig performance and intestinal health
  • Centred on Swine Volume 34 No 2
  • Influence of dietary nitrogen content and source to improve growth performance and lean gain in finisher pigs

Ethology

  • Comparing groups and stalls – what does the data say?
  • Successful floor feeding: how to do it right
  • Ph.D. Opportunity – Evaluating Alternative Farrowing Systems

Management

  • Ph.D. Opportunity – Evaluating Alternative Farrowing Systems
  • SAVE THE DATES – PSC Producer Meetings
  • Centred on Swine Volume 34 No 2

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