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Showing posts from July, 2016

Are There Differences in Survival Among Different Swine Corona Viruses in Feed and Feed Ingredients?

By:  Michaela P. Trudeau*, Harsha Verma**, Pedro E. Urriola*, Fernando Sampedro**, Gerald C. Shurson*, and Sagar M. Goyal**

*Departments of Animal Science and **Veterinary Population Medicine,
  University of Minnesota, St. Paul, MN


The pork industry has recently experienced the devastating effects of swine corona viruses. The three known porcine corona viruses are transmissible gastroenteritis virus (TGEV), porcine delta corona virus (PDCoV), and porcine epidemic diarrhea virus (PEDV). Each of these viruses causes severe diarrhea in young pigs and increased mortality, with subsequent reductions in growth performance and increased cost to producers. These viruses are excreted through feces and can be spread by contaminated equipment, personnel, and other fomites. After the 2013 outbreaks of PEDV in the United States, some evidence suggested that PEDV can be transmitted via contaminated feed and feed ingredients. In order to understand the role of virus-contaminated feed on its transm…

How Much Floor Space do Heavy Market Hogs Require?

By: Lee Johnston, Professor* and Sarah Schieck, Extension Educator**

*West Central Research and Outreach Center, Morris and **Regional Extension Office, Willmar
  University of Minnesota

Current floor space allowances for growing-finishing pigs were determined in research studies conducted 10 to 20 years ago using pigs that were marketed at a body weight of no more than 250 pounds. Currently, pork producers regularly market pigs that weigh over 280 pounds and often weigh 300 pounds. Given this precipitous increase in market weight, an obvious question is: "Do the old floor space allowances still apply for modern production scenarios?" The Minnesota Pork Board has provided checkoff funds to help answer this question in a series of two studies.

Beat the Heat - Ensure Adequate Cooling for Your Pigs

Summer will be here in full force this week with elevated temperatures and high humidity levels. Pigs are much more sensitive to heat than other animals because they lack the ability to sweat. Therefore, high temperatures can lead to heat stress and reduction in performance. If not done already, pork producers should take time to inspect cooling and ventilation systems for proper function and maintenance and review procedures for relieving heat stress in their pigs. Visit the UMN Swine Extension website for fact sheets titled How to Reduce Heat Stress in Your Pigs and Heat Stress on Swine - Impact on Production.

Re-Certification for PQA Plus Advisors - Updated Version of PQA Plus Coming June 2016

June 2016 the revised PQA Plus version 3 was launched at World Pork Expo. All PQA Plus Advisor certifications for PQA Plus version 2.0 will expire August 31, 2016,regardless of when an Advisor trained on the PQA version 2.0. Therefore all current PQA Plus Advisors must be re-trained. Minnesota Swine Extension in collaboration with Minnesota Pork will be offering six PQA Plus Advisor re-certification sessions throughout Minnesota. If you are a current PQA Plus Advisor, make sure you look at the schedule and register to attend an Advisor re-certification session before August 31, 2016.

The launch of PQA Plus 3.0 does not affect producers’ certification. The next time a producer is scheduled to re-certify in PQA Plus they will notice updates to the program and the site assessment component will be more in-line with the Common Swine Industry Audit.

PQA Plus Advisor – Re-certification Sessions­
**Note – these sessions are only for current PQA Plus Advisors who need to re-certify in ver…