On-Farm Demonstrations Quench Thirst for Water Knowledge
In an on-farm demonstration, nipple drinkers were replaced with water bowls in the nursery to see how water disappearance was affected. Water disappearance was reduced by 33% when the bowls were used and no negative effects on pig growth performance...
When Quality Counts, Count on Technology
Pork quality may be predicted by using near-infrared spectroscopy (NIRS) on the pig’s ears. This technique can provide information on meat quality traits like lean and fat content, fatty acid profile and fat depth. It can categorize each of these...
Science Eyes Success with High-Tech Imagery
High-tech imaging may have a huge impact in many areas of the pork industry. This includes assessing carcass and meat quality along with providing information on live animals. The current method for assessing pork quality is very subjective and is...
On the Road Again: Health Research Targets Transport
Transportation is one of the major biosecurity risks for spreading swine diseases. Proper truck washing is time-consuming, expensive and still not completely thorough enough to eradicate disease. A high pressure hydrovac system may be more efficient in washing thoroughly. Dry...
Pork Belly Technology that’s Made to Measure
Measuring pork quality is still carried out using time-consuming, manual and subjective methods. Ribless belly is measured through picking it up and assessing how soft or firm it is. If a new technology was created to do this objectively, workers...
Conestoga a Big Fan of Pig Cooling System
Since pigs do not have sweat glands, it can be hard for them to cool themselves down. This can be very dangerous to the pigs or even fatal, especially in transport. To help with this problem, ventilation systems and water...
Listen Up: Pig Ears Help Predict Quality
Near-infrared spectroscopy (NIRS) can scan different part of the pig ears in order to classify carcasses in terms of high or low meat quality traits like fatty acid profile, fat depth, and lean and fat content. This process is more...
The Ceiling’s the Limit in Barn Repair Options
Barn deterioration happens at a rapid pace in the swine industry due to conditions including high moisture, varying temperature, corrosive gases and the presence of microorganisms and dust. Components like the walls, attics, ceiling and eaves are often affected. Renovations...
Imaging is Everything in Pork Assessment
Rapid methods that are non-invasive are needed to assess pork quality objectively. The current method is inconsistent since it uses a subjective approach involving colour and water holding capacity. Hyperspectral imaging can objectively grade pork on different quality attributes, following...
Slat Width Study Fills Knowledge Gaps
Improper flooring can lead to a number of leg and foot problems for sows. The second most common reason for culling sows is lameness and it is an even more important issue in group housing since moving around is crucial...
Infrared Camera Could Keep Producers in the Black
A thermographic camera uses infrared radiation to form an image and may be able to detect diseased animals by identifying those who are losing heat. A single camera can be aimed at a pen and all animals in view would...
Good Things Come in 3D for Pork Researchers
3D vision systems can be used to rapidly and objectively assess hog carcass quality. The current evaluation system focuses on fat and lean carcasses, but the amount of each is not of too much importance, it’s the location of each...
