Résultats de recherche

< Back Sustainability A Golden Chance to Green the Planet Science Lends a Hand to Lower Footprint As anyone lost in the forest will attest, you won’t know where to go if you don’t know where you are. In response to interest from producers and processors, researchers performed a comprehensive survey to help the pork sector get even greener and more productive. In the process, much has been learned about past production, the present state of the industry and areas to target for future growth. To gather the information, integrated and independent producers from across Canada were invited to complete an online survey that covered everything from lighting to manure storage to diet composition. Based on about 100 responses, along with aggregate data gathered on some integrated producers, scientists gained a clearer picture in a number of areas: Progress on production Overall, the survey showed that the pork sector in Canada is becoming more efficient, which is good for both producers and the planet. Tracking progress from 1995 to 2020 (researchers relied on Statistics Canada figures and industry experts for historical data), gains were noted in almost every aspect of production. For example, indicators like live weight per sow and number of pigs marketed per sow increased. Litter size and number of piglets weaned have also improved, so that producers need fewer sows to achieve the same production levels. As well, the industry reduced the excretion of nutrients such as nitrogen and phosphorus, while lowering greenhouse gas emissions linked to production of feed and manure storage by anywhere from 10-35%. The biggest driver of production gains has been improved genetics. Animals are now able to gain more weight over a shorter period of time, which means less feed is required and there is less manure to store. The changing face of feed Diet is another area that has changed dramatically. Producers and nutritionists are using more byproducts and engaging in more recycling of feed ingredients. The nutritional composition of pig diets has also been enhanced over time, thanks in part to additives like enzymes. Among other things, these additives have increased the availability of phosphorus in the diet, require les pH adjustement and save money in doing so. Bettering the barn Part of getting greener and more productive is enhancing barn design, which has occurred on a number of fronts. More efficient pumps and cooling systems are part of the picture, along with modern lighting that uses fewer kilowatts per hour of energy. Now that the team has done an initial analysis of the data, they plan to take a deeper dive and make connections: How much of the production gains can be attributed to diet versus reproductive success? To what degree have changes in manure storage reduced greenhouse gas emissions? From there, researchers hope to offer recommendations for continued progress in the swine sector, such as the trapping of manure gases, upgrading lighting fixtures to LED and low usage systems, and employing cold climate heat pumps instead of relying on propane or natural gas. Diet enhancements might include more use of organic materials produced as byproducts from food processing, among other things. The pork sector could also look at further reducing nitrous oxide emissions from the production of field crops like barley, wheat and corn, as this could go a long way towards shrinking the environmental footprint of production. From concept to completion A national survey has many moving parts, and scientists had help at every stage of the process. At the outset, a technical advisory group of industry and academics formulated the survey questions. Provincial pork boards across Canada assisted in contacting producers, and an agricultural polling group then conducted the survey. When the team needed to shore up the results with additional data, Meyers Norris Penny contacted their independent and integrated producer clients for more information. Aiding with the footprint and diet aspects of the survey was Dr. Candido Pomar, research scientist with Agriculture and Agri-Food Canada (AAFC) at the Sherbrooke Research and Development Centre. Finally, Clarence Froese, director of nutrition with Genesus Inc., helped with comparing pig diets from 1995 to 2020. Once all analysis is complete, the industry will have improved data on production efficiency and the environmental footprint from greenhouse gas emissions. The information will support a greater understanding of the environmental impacts of the pork sector and provide a point of reference for future studies. Background Project Title: Advancing the Canadian swine sector by environmental footprint improvements Lead(s)/Co-Lead(s): Dr. Mario Tenuta (University of Manitoba) Key investigator(s): Dr. Qiang Zhang (University of Manitoba) Budget: $555 899 Research Methods The survey sought to establish a database of production information, mainly populated by producers and processors in Quebec, Ontario, Manitoba and Alberta. Those provinces were chosen as they are the top four in Canada for pork production. The online survey took 35-40 minutes to complete and was divided into different sections of a pork operation: i. Composition of pork production in terms of types of pigs produced and staging of animals within production classes and the barns themselves; ii. Specifications related to lighting, water, heating and cooling; iii. Manure storage, both inside and outside the barn, and manure application to fields; iv. Feed and diet composition and feed source (producing their own feed or purchasing mixed rations from a third party).

< Back Animal Health, Animal Welfare Group Sow Management: Can’t We All Just Get Along? Reducing Stress for Pigs and Producers If herding cats is the ultimate challenge, managing sows is a close second. This is especially true with the advent of group housing and its unique dynamics. In such systems, proper management is key to minimizing stress for sows, thereby boosting sow reproductive performance and piglet development. Given the stakes for producers, scientists are working hard to find the best approach. In exploring the pros and cons of different group management systems, Canadian researchers focused on dynamic versus static grouping and compared early and late mixing of sows. With the dynamic mixing approach, multiple breeding groups are housed together in each pen. As small groups of sows are moved out to be farrowed, new groups of recently mated sows join the pen. In static groups, each pen houses only one breeding group of sows. The animals are only mixed at the start of gestation, and no sows can be brought in for replacement if a sow is removed. The choice to implement dynamic or static housing can have big impacts for barn design. Mix and mingle Dynamic mixing is a popular choice for producers, allowing use of new technology and providing individual feeding for sows. But researchers are concerned that there is potential for more conflict, aggression and stress as groups of sows move in and out of the pen. When it comes to sows, there is “mixing aggression” and “ongoing aggression”. Researchers were concerned that ongoing aggression in dynamic groups would be a problem. What they found was that mixing aggression, which happens only once at the beginning of gestation, was reduced in dynamic groups because there were fewer new group members. At the same time, they found that ongoing aggression resulted in more lesions in dynamic groups throughout gestation, but it was not enough to impact their production. This suggests that mixing aggression is more important than ongoing aggression in terms of the impact on reproduction. Late mixing (after 28 days of gestation) is also largely favoured over early mixing, but this may not be sustainable given the concern shown by consumers. As pressure grows from the public to abolish month-long stays in gestation stalls, researchers are examining early mixing more closely as a viable option. Interestingly, this study found less aggression in dynamic systems over static ones (both mixed early). In the former, aggression levels were low when each small group was added, compared to one large mixing event for the static housed sows, which occurred in early pregnancy. The production results were also surprising: Dynamic sows had the highest farrowing rate over static sows, and even over a control group of late mixed sows. There is not a clear winner between static and dynamic; both systems are popular and will continue to be so. They require very different approaches, so industry must be more aware of those differences to fine tune management strategies. Social status is important, because if a system is not running well, it is always the subordinate sows who get the short end of the stick, and it is usually the younger/smaller animals that are subordinate. With genetics, the swine industry needs to shift the genetic focus away from producing more piglets and onto finding less aggressive sows that are well built and robust to function well in group housing. Climbing the Social Ladder Another important factor influencing a sow’s reproductive performance was social status within the pen. Researchers determined each sow’s rank within the group as dominant, intermediate or subordinate based on a feed competition test. A sow’s rank played a large role in setting their stress level, which in turn affected piglet behavior and physiology. The exact connection is not yet clear, but scientists hope to learn more as they review the data. As part of the project, researchers also examined sow mortality in the wake of growing death losses on farm. Using a survey and follow up visits that covered 104 herds, they found higher mortality in large herds (3,000 or more) versus small, and in group gestation versus stalls. Scientists were especially concerned that the majority of death losses in group gestation involved younger sows. Apart from the animal welfare implications, early culling is an economic blow for the business. Most producers can attest that sows who manage fewer than three parities don’t even cover their replacement cost. Finding genes that fit These mortality findings are critical for industry going forward. The increase in lameness should spawn a greater focus on all aspects of gilt development, and genetics companies could prioritize conformation (functional legs and feet) and a calmer temperament that is less prone to aggression. Greater robustness traits would be beneficial as well, making sows more durable in group systems as they navigate concrete floors and interact with their pen mates. Addressing the mortality issue will take a combined effort from researchers and producers. It is vital that worker training and compliance on farm be more consistent, and that staff use the same definitions between farms and within the same operation. What constitutes “culled”, “euthanized” and “died on farm”? For their part, the project team plans to have recommendations for workers soon on what to record. Aiding in this study was Dr. Yolande Seddon, assistant professor, Department of Large Animal Clinical Sciences at the Western College of Veterinary Medicine. At the same time, Dr. Nicolas Devillers, research scientist in pig behaviour and welfare at Agriculture and Agri-Food Canada (AAFC), advised the team on dynamic mixing. Also of note, Dr. Brian Sullivan, CEO at the Canadian Centre for Swine Improvement (CCSI), worked closely with the group on sow mortality. For the pork sector, the only constant is change, and the move to group sow housing is a prime example. The more producers can learn today about managing group gestation and limiting sow mortality, the better equipped they’ll be to face the future. Background Project Title: Optimizing sow productivity and management: Impact of grouping practices on sow reproductive performance and piglet development and identification of risk factors for sow mortality Lead(s)/Co-Lead(s): Dr. Jennifer Brown (Prairie Swine Center) Budget: $698 760 Research Methods To assess options for group management of sows, researchers used a variety of mixing times and grouping strategies in the barn. They also followed two of the groups to farrowing and examined the piglets to gauge the impact of pre-natal stress. To assess the piglets, researchers looked at vitality scores, cortisol (stress hormone) levels, behavior at tail docking, growth rate and length of time for piglets to approach the udder.

< Back Nutrition, Animal Health Science Steps In to Keep Toxin Out More Options Lead to Fewer Losses for Producers Also called DON, vomitoxin is produced by Fusarium fungi that cause fusarium head blight in corn, wheat and barley. Vomitoxin can be toxic when inhaled, absorbed through the skin, or consumed at very low concentration levels, so that even small amounts may be harmful to humans and animals. In pigs, vomitoxin at levels above 1 ppm (parts per million) may cause a reduction in feed intake and growth rate. These effects become even more pronounced at higher concentrations, leading to significant losses for producers. In response, researchers sought strategies for detoxifying vomitoxin using innovative chemical and biological approaches in post-weaning piglets. For this project, the starting point was sodium metabisulfite (SMBS), an inorganic compound used as a disinfectant, antioxidant and preservative agent with certain food. Scientists already know that this compound can transform vomitoxin in vitro and reduce its toxicity, but what about adding it directly to the feed so it detoxifies DON in the piglet’s gut? Water worries One challenge with this approach is that SMBS is highly sensitive to moisture. When exposed to water in the body, it decomposes quickly to produce gas that upsets the stomach. As a means of protecting SMBS, researchers used different fats to create technologies that encapsulate the compound and produce microparticles that can be mixed with feed for consumption by the animals. Based on their trial results, scientists may have solved the DON dilemma. To gauge how effectively SMBS neutralizes the impact of vomitoxin, they combined the chemical with DON-contaminated feed, fed it to post weaning piglets and monitored the results. Whereas such feed normally impairs or halts pig growth, the coated SMBS managed to reverse the negative effects on growth performance. Protecting health and wealth The results mean that the research team has proven the viability of their concept, that it is feasible to use encapsulation technology for effectively delivering SMBS as a detoxifying agent for swine production. This is an encouraging sign for producers and the industry, as vomitoxin is both a financial burden and a safety hazard. Once the toxin is detected in pork, producers may be banned from exporting their products to other nations, depending on the concentration. While each country has its own limits, they are generally 1 ppm or less, and nowhere is the havoc wreaked by mycotoxins on Canadian pork sales more evident than in Japan. The country is our second largest export market, purchasing 264,635 tonnes of pork worth $1.3 billion in 2018. It is also one of the strictest nations on earth when it comes to mycotoxins, rejecting any food products with levels above 10 ppb (parts per billion). Consequently, anything that protects our pork will safeguard the bottom line for producers. A coast to coast approach A project that is addressing a worldwide issue and forging new technology is a huge undertaking with a lot of moving parts, and this study was no exception. Backed by funding from Swine Innovation Porc (SIP), Ontario Pork and Agriculture & Agri-Food Canada (AAFC), the research team was comprised of members from across the country and spanned universities, government and research facilities. AAFC in Guelph was well represented with research scientists Dr. Joshua Gong and Dr. Qi Wang, as well as Dr. Dion Lepp, biologist and manager of the Guelph Research and Development Centre’s genomics lab. Participating from Quebec was Dr. Martin Mondor, research scientist with the Saint-Hyacinthe Research and Development Centre. Out west, the University of Manitoba’s (U of M) Faculty of Agricultural and Food Sciences provided a number of collaborators: Dr. Chengbo Yang, associate professor, Department of Animal Science; and Dr. Song Liu, professor, Department of Biosystems Engineering. While pleased with their progress thus far, the team plans to seek more funding to continue their research and examine how their findings hold up in a barn setting. While they can’t stop vomitoxin from sounding bad, they hope to make it a bit less scary in the years ahead. Background Project Title: Strategies for detoxifying vomitoxin using innovative chemical and biological approaches in post-weaning piglets Lead(s)/Co-Lead(s): Dr. Qi Wang (AAFC Guelph) Key Investigators: Dr. Joshua Gong (AAFC Guelph), Dr. Chengbo Yang (University of Manitoba) Budget: $123 263 Research Methods As part of the team’s work to craft an encapsulating technology for SMBS, they used common granulation technology. The granulation process transforms fine powders into free-flowing, dust-free granules that are easy to compress. The encapsulation process also involved electrospinning, a method that produces ultrafine fibres using a spinneret (a small metal cap or thimble with fine holes) under a high-voltage electric field.

< Community Wire Next Article> Scientists Strive to Use Actinobacillus Pleuropneumoniae Secreted Molecules to Fight PRRS Bruce Cochrane 25 Aug 2023 Dr. Carl Gagnon discusses the potential use of compounds secreted by bacteria to combat viruses 00:00 / 02:45 Farmscape for August 25, 2023 Researchers with the University of Montreal in partnership with Swine Innovation Porc are working to apply molecules secreted by one infection that inhibit the replication of another to the development of new antiviral drugs to treat Porcine Reproductive and Respiratory Syndrome. Research conducted by the University of Montreal looking at the interactions between the virus responsible for PRRS and other disease-causing pathogens found that molecules secreted by Actinobacillus pleuropneumoniae inhibit the replication of the PRRS virus. Dr. Carl Gagnon, a professor with the University of Montreal and a member of the swine and poultry infectious disease research center, says, with funding provided by Swine Innovation Porc, scientists are characterising the mechanisms of action of these compounds, which are know as nucleosides. Quote-Dr. Carl Gagnon-University of Montreal: Nucleoside analogs are already known in humans to be part of some antiviral drugs. We confirmed that the molecule secreted by Actinobacillus pleuropneumoniae possesses an antiviral effect against PRRS virus and, based on that result, we looked at already know antiviral drugs that are used for human viruses and we are testing some already known drugs to see if they can have an effect against PRRS virus. But we also have to look at the bigger picture because sometimes human antiviral drugs are quite expensive and unfortunately, for those kinds of drugs, I don't know how they can be applied in real situations at the barn level because of the costs which would be very high. However, we are also trying to figure out what is the mechanism of action of the Actinobacillus pleuropneumoniae secreted molecules and we hope that by identifying and characterising the mechanism of action then we can find other molecules that could block those mechanisms to be able to have an antiviral drug and hopefully to develop a drug that will be more accessible to the industry in terms of cost. Dr. Gagnon says the hope is, within a few years, to have a good way to control PRRS. For more visit Farmscape.Ca . Bruce Cochrane. *Farmscape is produced on behalf of North America’s pork producers < Community Wire Next Article >

< Back Animal Health, Nutrition A Proactive Approach to Antibiotics Just Say No to Drug Resistance Pigs and people share a common concern: the growing use of antibiotics. However you dress it up, that’s a problem, as the mounting resistance to these drugs makes it harder to combat disease. For producers, finding other means to fight pathogens is essential for preserving their business, protecting the herd and promoting animal welfare. For researchers, supporting that fight meant devising a new feeding approach for neonatal and weanling piglets by addressing a common problem for these animals: diarrhea caused by Salmonella . Weaning is a critical time in a pig’s life. It is filled with stressors, particularly given the absence of a fully formed immune system puts piglets at risk. Adding to the challenge is a change in diet, moving from the sow’s milk to a regimen of solid food. The change is drastic and often jarring for piglets, as their intestines are not prepared for the upheaval. At this point, the animals are especially susceptible to diarrhea, and one culprit is Salmonella . Affected pigs often suffer from dehydration and anorexia, and some of them remain carriers and sources of infection for up to five months after recovery. This represents not only a risk for the health of other pigs, but also for public health, as Salmonella can also infect humans. A Solid solution To help prepare the animals for the transition from liquids to solids, producers will often introduce some solids to the diet when piglets are still with the sow. Scientists saw this as the perfect opportunity to insert feed additives in that diet to prevent or lessen diarrhea from Salmonella . In the process, they also wanted to identify the effects of Salmonella and explore the use of biomarkers as a less invasive means to study the animals. Biomarkers are changes to molecules or cells that aid in disease diagnosis and treatment, and help track the progression of disease. Employing these markers can enable researchers to preserve animals following a study and save money in the process. One option explored by this project is a bacterium called Veillonella . Scientists observed that when Salmonella infection was present in the pig’s gut, Veillonella levels were reduced, and these levels rose in the absence of the infection. This could prompt future research on the potential value of this bacterium as a probiotic that would be added to feed and render pigs less susceptible to Salmonella . Chain reaction The study also found that by adding a medium chain fatty acid (a saturated or unsaturated fatty acid present at high concentrations in food such as coconut oil) and yeast extract to the diet, they were able to prevent diarrhea in some pigs and decrease its severity in others. Past research has shown that amino acid supplementation can reduce the severity of diarrhea in pigs, something that was confirmed in the present research, so this is another promising path to be explored. Researchers are also intrigued by the potential of biomarkers. If all goes as planned, biomarkers could prompt a whole new area of study. Instead of trying to find solutions while working with a model in the lab, scientists could go directly to the barn. In doing so, they would observe the animals in their natural environment and note the action of the pathogen and how it affects the host. This change in methodology should produce more relevant results going forward. Pitching In and Helping Out To make the project and its findings possible, interaction was crucial. Université Laval performed the blood work and Agriculture and Agri-Food Canada (AAFC) ran the immune system analysis. The pigs were born at AAFC Sherbrooke, where they were fed under lactation before being transferred to Université de Montréal for infection. As well, a private company contributed its expertise towards the biomarker discovery. Principal investigators – who are all based in Quebec - included Dr. Dominic Laprade-Poulin with AAFC Sherbrooke; Dr. Frédéric Guay, Université Laval; and Dr. Alexandre Thibodeau, Université de Montréal. As a next step, researchers hope to explore more options for feed additives that promote pig health. This work will include a closer examination of Veillonella and the role it could play as a probiotic to assist pigs and producers. The team is also aiming to redo the experiment from this project on a larger scale to generate more data for analysis. Finally, scientists would like to put medium chain fatty acids and yeast extract to the test on farms to assess performance in “real life” conditions. Piglets may not have fashion sense, but if this study can help ease the stress of weaning, it could be the perfect fit. Background Project Title: Towards a new feeding approach of neonatal and weanling piglet for optimizing nutritional status, immunity and microbiota and minimizing the use of antibiotics. Lead(s)/Co-Lead(s): Dr. Frédéric Guay (University Laval), Dr. Martin Lessard (AAFC Sherbrooke) Key inv estigator: Dr. Alexandre Thibodeau (University of Montréal) Budget: $275 777 Research Methods To assess the impact of weaning on piglet health and susceptibility to infection, researchers placed pigs in a disease challenge model, infecting them with Salmonella Typhimurium to induce diarrhea. Scientists then took the same group with the same diet, but inserted different feed additives, one at a time, aimed at controlling diarrhea. One of the added ingredients was bovine colostrum, which is thought to enhance piglet robustness; however, this additive proved ineffective. Another additive was colostrum and a mix of medium chain fatty acids and yeast extract, which proved to be useful to control diarrhea. To properly gauge the results, the study included a control group of piglets that received a normal diet with no additives involved.

< Community Wire Next Article> Surprising Discoveries Could Lead to New Antiviral Drugs to Combat PRRS Bruce Cochrane 26 Jul 2023 Dr. Carl Gagnon discusses interactions between PRRS and other disease-causing pathogens 00:00 / 02:44 Farmscape for July 26, 2023 A surprising discovery related to the interactions between Porcine Reproductive and Respiratory Syndrome virus and other infectious agents may lead to new antiviral drugs to fight PRRS. PRRS virus causes respiratory problems in pigs of all ages, reproductive problems in sows and costs the Canadian swine sector about 150 million dollars per year. With funding from Swine Innovation Porc Researchers with the University of Montreal have been evaluating the interactions between PRRS and other disease-causing pathogens. Dr. Carl Gagnon, a professor with the University of Montreal and a member of the swine and poultry infectious disease research center, says the initial objective was to understand how PRRS and other pathogens interact. Quote-Dr. Carl Gagnon-University of Montreal: In one of the studies that we've done we were looking at a bacteria that we call Actinobacillus pleuropneumoniae . It's a highly pathogenic bacteria that rarely causes health issues in pigs but, when it's there and it's a highly pathogenic strain, then it could be very very deadly to pigs. If we had PRRS virus and this specific bacteria, what is the mechanism involved and can PRRS virus facilitate Actinobacillus pleuropneumoniae colonization of the animal or facilitate infection by the bacteria? Completely surprisingly, when the bacteria was present during PRRS virus co-infection, we have an inhibition of PRRS virus replication so the presence of the bacteria was blocking the infection of PRRS viruses. So, we started to investigate this phenomenon to try to understand what was happening and we realised that the bacteria was secreting at least one or several molecules that could actually have an antiviral effect against the virus. The financial support from SIP is to try to characterise the molecules, identify those bacterial molecules to hopefully develop an antiviral against PRRS viruses. Dr. Gagnon says, by characterising the mechanism of action of those molecules, it's hoped we can find others that can be used to develop cost effective interventions for PRRS. For more visit Farmscape.Ca . Bruce Cochrane. *Farmscape is produced on behalf of North America’s pork producers < Community Wire Next Article >

< Community Wire Next Article> VIDO Updates Progress on Two Subunit Candidate COVID-19 Vaccines Bruce Cochrane 21 Apr 2023 An interview with Dr. Trina Racine - Vaccine and Infectious Disease Organization (VIDO) 00:00 / 02:44 The Director of Vaccine Development with the Vaccine and Infectious Disease Organization says VIDO is advancing two COVID-19 vaccines that use the same antigen but different adjuvants. Two subunit COVID-19 candidate vaccines, developed by the Vaccine and Infectious Disease Organization at the University of Saskatchewan are now undergoing human clinical trials. Dr. Trina Racine, the Director of Vaccine Development with VIDO, says the two vaccine candidates use the same antigen but different adjuvants. Clip-Dr. Trina Racine-Vaccine and Infectious Disease Organization: A subunit-based vaccine is a vaccine where we take a protein from our virus of interest and we make just that protein in the lab and then we typically combine it with an adjuvant and an adjuvant is a compound that helps boost our immune system to recognize that protein so that we produce a better immune response when we get vaccinated. Our two subunit-based vaccines are called COVAC-1 and COVAC-2 and the two candidates contain the same S1 antigen. The S protein on the SARS-CoV-2 virus is the spike protein. It's the one on the outside of the virus that it uses to attach to our cells to gain entry. So, we've developed and we've manufactured that S protein in our facilities and then we've combined it with two different adjuvants and that's what the difference is between the two vaccines. Our COVAC-1 vaccine is combined with an adjuvant called TriAdj that we actually developed here at VIDO and our COVAC-2 vaccine is combined with an adjuvant called Sepivac SWE and the SWE stands for an squalene-in-water emulsion. An emulsion adjuvant is a well-known adjuvant in the field that is known to induce an immune response. Dr. Racine notes COVAC-2 is currently in Phase 2 testing in Uganda and clinical testing as a “booster” vaccine at four Canadian sites while COVAC-1 is in Phase 1 clinical trials is at four Canadian sites and in clinical testing as a “booster” vaccine. < Community Wire Next Article >

< Back Nutrition, Animal Health In Robustness We Trust: Science Boosts Pig Performance Top End Nutrients to Boost the Bottom Line “Performing pigs” might sound like entertainment, but maximizing pig performance is serious business for producers. Just as a healthy diet keeps people going strong, the right amount of vitamins and minerals in pig feed can be the difference between profit and loss in the pork sector. Towards that end, researchers went to work on micronutrient strategies to maximize robustness and performance for pre- and post-weaning piglets. Science has known for years that piglets are prone to iron deficiency. Although they are born with reasonable iron levels, they can begin to run low on this mineral by day 3, and will become anemic by weaning if they aren’t given iron supplements. So what happens with other trace minerals and vitamins? Curious copper Copper is an essential mineral for pigs, as it improves growth performance and feed conversion rate, especially in young pigs. While the National Research Council Canada recommends 6-10 ppm (parts per million) in the diet of postweaning pigs, the industry standard in Canada is 130 ppm on average. Through blood sampling in a previous study, researchers determined that copper levels decreased in the post-weaning period to very low values usually found at birth, even in animals given large amounts of copper. In spite of providing pigs with up to 20 times the suggested amount, they still emerged as copper deficient three weeks after weaning. The results with copper prompted a highly scientific question: “What the heck happened?” Let’s think about zinc In search of an answer, scientists then added zinc to the mix, which is still used in high doses to prevent diarrhea in pigs in Canada. Experimenting with different levels of copper sulfate and zinc oxide supplementation, they found that large amounts of zinc (3000 ppm) stimulated an enzyme that trapped copper in the intestinal tissue. By not allowing copper to reach its intended destination of the liver and serum (the fluid component of blood), this enzyme caused pigs to become copper deficient. Ironing out some issues Another crucial mineral for pigs is iron, as it is essential for optimal health and growth. In spite of iron supplementation in the first week of life, recent research shows that piglets may be iron-deficient at weaning. Although post-weaning diets are rich in iron, again, high levels of zinc oxide proved problematic, impairing the building up of iron reserves in the liver. From hazard to helpful By exploring the effects of various mineral levels on piglets, researchers have begun homing in on the ideal supplement regimen to promote growth and performance. This quest is vital in light of developments in the industry. In 2021, the Canadian Food Inspection Agency (CFIA) consulted with the pork sector to better understand the effects of zinc and copper and propose new levels of supplementation with these minerals. Of particular concern to the CFIA is that high levels of zinc can be harmful to the environment when it is excreted in manure and spread on farmers’ fields. This may lead to a high concentration of zinc in the soil will remain for up to 50 years before fully dispersing, preventing crops from growing properly in that field. Zinc can also be a public health concern, as it stimulates the expression of some genes in bacteria that make them more resistant to antibiotics. In 2022, the European Union banned the use of high zinc levels for pigs, and Canada appears headed in the same direction. The latest recommendation from the CFIA is to lower zinc limits from 3000 ppm to 300 pm. Once this change becomes mandatory, producers will have lost two of their greatest weapons for preserving pig health: antibiotics and zinc oxide. As farmers try and adapt to new regulations, studies like this are crucial to properly supplementing with minerals such as zinc and copper. From a scientific standpoint, if you don’t know what happens to pigs when given both high and low levels of minerals, how can you properly adjust feed to meet the new standards without compromising piglet health and growth? Maintaining your balance Because of the negative interactions between zinc and copper, a low dietary zinc-to-copper ratio may improve the absorption and utilization of both minerals. However, this study also showed that low levels of both copper (6 ppm) and zinc (100 ppm) appear not to fulfil the piglets’ requirements for these minerals during the first weeks post-weaning. That shortfall points to the need for a better understanding of zinc and copper nutrition for post-weaning piglets. Ultimately, a balanced, holistic approach, considering pig health, nutrition, performance and the environment, will enable the animals to express their full potential while safeguarding humans and the planet. Backed by funding from Swine Innovation Porc, this study drew on expertise from several organizations. These included DSM Animal Nutrition & Health, Lallemand Animal Nutrition, Agri-Marché, and the Deschambault Animal Science Research Centre (DASRC) of Agriculture & Agri-Food Canada (AAFC). As always, a number of scientists brought their knowledge to the project: Drs. Jérôme Lapointe, Guylaine Talbot, Danyel Bueno Dalto, Jacques Matte (research scientist – retired) and Martin Lessard (research scientist – retired), all with AAFC in Sherbrooke, Quebec; Dr. Frédéric Guay, professor, Faculty of Agricultural and Food Sciences - Department of Animal Sciences at Université Laval; and Ms. Yan Martel-Kennes with (DASRC). Looking ahead, the researchers will further study the interaction between zinc and copper sources, both organic and inorganic, and examine the effects of mixing, such as inorganic zinc and organic copper, and vice versa. They will also experiment with different supplementation timings, as well as various delivery methods, such as through drinking water, to see if that increases absorption and reduces the negative interactions between minerals. Links to publications: Effects of supranutritional levels of dietary zinc oxide on zinc, copper, and iron metabolism in post-weaned pigs. J Anim Sci. 2020; 98, Issue Supplement_3, p.106–107, https://doi.org/10.1093/jas/skaa054.181 Effets des niveaux d'oxyde de zinc dans l’aliment des porcelets en post-sevrage sur le métabolisme du zinc, du cuivre et du fer. Journées Recherche Porcine 2021; 53, 237-238. Effects of dietary zinc/copper ratios on the metabolism of zinc, copper, and iron in weaned pigs. Animal - science proceedings 2022; 13, Issue 2, p.184. https://doi.org/10.1016/j.anscip.2022.03.291 Effects of dietary zinc oxide levels on the metabolism of zinc and copper in weaned pigs. J Anim Sci. 2023;101:skad055. doi: 10.1093/jas/skad055. Background Project Title: Innovative micronutrient strategies for maximizing piglet’s robustness and performance during the pre- and post-weaning periods. Lead(s)/Co-Lead(s): Jérôme Lapointe (AAFC Sherbrooke) Key Investigator: Dr. Danyel Dalto (AAFC Sherbrooke) Budget : $856 026 Research Methods Researchers experimented with various levels of zinc oxide – 100, 1000 and 3000 ppm – combined with 130 ppm of copper sulfate. They also ran a trial using 100 or 3000 ppm of zinc oxide and 6 or 130 ppm of copper sulfate. Post-weaning supplementation with high levels of zinc oxide may induce Cu deficiency and interfere with the building-up of Fe reserves. During the first weeks post-weaning, piglets zinc and copper requirements appear not to be satisfied by 100 ppm of zinc oxide and 6 ppm of copper sulfate.

< Community Wire Next Article> Return-on-Investment Study Demonstrates Pork Sector Research Pays for Itself Bruce Cochrane 20 Apr 2023 Daniel Ramage, Swine Innovation Porc, highlighted the impacts of investments in the pork advancement at the Manitoba Pork AGM. 00:00 / 02:44 An independent economic analysis of the return on investments by the pork sector into research credits that research for a three and a half percent increase in the sector's productivity. An independent economic assessment, conducted on behalf of Swine Innovation Porc and first published in December, looked at the impact of swine cluster research as a driver for growth in the Canadian pork sector and in the overall economy. Daniel Ramage, the General Manager of Swine Innovation Porc, told those on hand last week in Winnipeg for Manitoba Pork's 2023 Annual General Meeting, the return-on-investment study was done to get an understanding of what are the impacts of investing in research? Clip-Daniel Ramage-Swine Innovation Porc: It's something that we can use to communicate and understand the value of investing in research and it was something that was required under our cluster program funding to make sure that we have an understanding of what are the impacts, what are the benefits of investing? We hired a third-party consultant, economist to do a review of our past clusters, of research that had been completed between 2010 and 2018, and the economic impact study gave us an understanding of, how much knowledge has been generated through research investments and then how does that knowledge translate into higher productivity for the pork sector. We've seen some really interesting outcomes from that study. For example, the estimate in terms of the productivity impact of 30 million dollars invested into research over that time frame, is over three and a half percent increase in productivity for the pork sector. That speaks to the value of investing in research because greater productivity has a positive impact for the bottom line of producers, it's what makes us more efficient and more competitive. Ramage says the value of investing in research speaks for itself and the return-on-investment study demonstrates that. He says we know investing in research in the pork sector is going to pay strong dividends. < Community Wire Next Article >

< Back Nutrition, Animal Health E. coli Study Just What the Doctor Ordered Keeping Pigs in the Pink of Health Post-weaning diarrhea (PWD) caused by E. coli infection is not pretty for pigs or their owners. Finding ways to combat this illness could save producers a bundle in treatment costs and lost production, while improving the well-being of animals and strengthening food safety. Led by Dr. Vahab Farzan, Research Scientist with the Ontario Veterinary College at the University of Guelph, scientists sought a probiotic solution to PWD. E. coli bacteria that reside in the intestines of humans and some animals are usually harmless, and support a healthy digestive tract. Some strains, however, can produce toxins that cause a number of symptoms such as vomiting, diarrhea and damage to the lining of the intestine. Additionally, infection in post weaning pigs often leads to mortality, making E. coli a major focus of research for the pork sector. Not only does it severely impact the industry in Canada to the tune of $100 – 150 million per year, but it is of great concern around the globe. Given that it causes dehydration, diarrhea and often death, E. coli is an animal welfare problem as well. Even pigs that recover from the infection may fail to keep pace with others in terms of development, remaining stuck at a lower performance level during the growing stage. Going all in to keep it out In light of E. coli ’s impact, producers try a range of approaches to keep it at bay. Prevention starts with thorough cleaning and disinfection of all pens from one batch of pigs to another; however, infection sometimes sneaks through in spite of a farm’s best efforts. Another strategy for guarding against E. coli is the inclusion of antimicrobials in the nursery diet. A popular choice is zinc oxide, which is usually administered in high doses of 2500 – 3000 ppm (parts per million). Because this substance is a heavy metal, too much of it can be toxic for pigs. To guard against this, the animal’s physiology ensures that excessive zinc intake is excreted. That can be a problem, as it means that zinc accumulates in manure and winds up contaminating soil and groundwater. Keeping Resistance in Check There is also evidence from previous studies that the gene in bacteria responsible for resistance to zinc oxide is carried on a “mobile genetic element”. This element is a type of genetic material that can move around within the genome of the bacterial population of a pig. The genome is akin to a recipe book for the animal, containing all the instructions for making and maintaining it. While “mobile genetic element” may sound harmless, it cannot be taken lightly, since it also carries the genes for resistance to other antimicrobials. Left unchecked, it will lead to more resistant bacteria in the pig’s gut, which could eventually inhibit the treatment of future infections in the herd. Taking your best shot A critical tool for preventing infection is vaccines. Though they are often effective, they can be of limited value to piglets, whose immune systems are still immature and unable to reap the benefits of vaccination. This led researchers to explore the most promising option, probiotics, which are live bacteria (the good kind) and yeasts that promote gut health and guard against disease. Pondering Probiotics Before a control measure such as probiotics can be used at the farm level, researchers need to evaluate the product’s effectiveness thoroughly through experimental challenge trials. This required that they develop an infection model to determine at what age, and with how much bacteria, pigs should be infected by E. coli to show the clinical signs of post-weaning diarrhea. For the benefit of other scientists, the model can now be used as part of future projects. Additionally, in order for E. coli to infect a pig, the animal must possess a special receptor in the gut where the bacteria can attach and begin to wreak havoc. Absent that receptor, the pig possesses a natural resistance to E. coli , as harmful bacteria are unable to “land” and release their toxins. Discovery of the receptor’s role in resistance, and refinement of the disease models, are key outcomes which unlock new avenues for future studies. This foundational knowledge should go a long way to protecting pigs from E. coli down the road. Collaboration Drives Discovery Science is a team sport, and this project found financial backing from Swine Innovation Porc (SIP), Ontario Pork, and the Ontario Ministry of Food, Agriculture and Rural Affairs (OMAFRA). The project was co-led by Dr. Vahab Farzan from the Ontario Veterinary College at the University of Guelph. Progress was powered by the knowledge of his collaborators, who are also members of the Ontario Veterinary College: Dr. Robert Friendship, professor, and Dr. Brandon Lillie, department chair and associate professor. Dr Joshua Gong, research scientist with Agriculture and Agri-Food Canada (AAFC), also played a large part in the study. From here, the team will continue running disease challenge trials to evaluate products such as probiotics and vaccines. In addition to reducing mortality and hindering performance among pig herds, fighting against a devasting enemy like E. coli would address public health concerns around contaminated soil and antimicrobial resistance. Though it can be hard to find a win-win these days, anything that promises healthier pigs and happier consumers is a good start. Background Project Title: Development of Novel Feed Additives to Replace Antibiotics and Promote Pig Gut Health Lead(s)/Co-Lead(s): Dr. Vahab Farzan (University of Guelph) Budget: $212 755 Research Methods To assess the role of genetics, researchers ran several disease challenge trials to compare the response of genetically resistant and susceptible pigs to E. coli infection. As part of the challenges, scientists tried to determine the optimal age for exposing pigs to E. coli and the ideal dose of bacteria that would render the animals sick without leading to mortality.

< Back Nutrition, Sustainability Feed Prices Eating You Up? Help is Here Keeping the Bottom Line Top of Mind Ask a producer if they’d rather save money or save the planet, and the answer is simple: Yes. That’s why researchers embarked on a project to increase nutrient utilization of feedstuffs consumed by growing-finishing pigs, thereby reducing feed costs and the industry’s environmental footprint. Both are noble goals, and both are top of mind for the pork sector these days. With feed still responsible for 65 to 70 per cent of production expense, it continues to gobble up producer profits. This is especially true for growing-finishing pigs, as they account for about 80 per cent of all feed consumed. Just as important as cutting costs these days is minimizing impact on the environment. Worldwide, the demand for animal protein is expected to reach over 400 million tonnes per year by 2050, a jump of 70 per cent from today driven by a growing world population. Against that backdrop, it is vital that pig production be sustainable, and that means keeping it green. Addressing GHG…ASAP As with other food animal production, the pork industry is continuously striving for feed conversion efficiency while reducing its environmental footprint by doing more with less. Despite continued progress, production systems do face challenges like greenhouse gas emissions (GHG), foul smelling odors from swine manure and the management of large volumes of pig manure slurry. When swine manure is spread on the farm, it may lead to soil accumulation of minerals such as phosphorus (P), copper (Cu) and zinc (Zn). Heavy metal contamination of soil with Cu and Zn can pose antimicrobial-resistance risks and hazards to humans and the ecosystem through various means: direct ingestion or contact with contaminated soil, drinking of contaminated ground water with antimicrobial resistant bacteria, and a reduction in food quality and usable land for agricultural production. When the manure hits the fan The impact of swine farms on the environment has prompted new legislation in some countries that limits the use of animal manure or the expansion or localization of pig operations. Feeling the urgency to make a difference, scientists focused on one of the main causes of manure issues that may harm the environment: the limited capacity of pig guts to properly digest dietary fiber, leading to poor utilization of that fiber in commercial swine diets. In part, this is due to the use of ingredients that are high in low-cost agricultural by-products. Those by-products include wheat-shorts (leftover particles of bran, germ and flour produced during the milling process), wheat brans and oil meals such as canola meal and soybean meal. While commercial fiber enzyme products have been around for years, they are limited in their stability and effectiveness in enhancing fiber digestion as part of swine feeding. They were originally developed for biofuel and light industrial applications, but were not custom-developed and designed for the livestock feed sector. Seeking a better alternative, researchers have been developing novel fiber enzymes to help resolve environmental footprint issues caused largely by the poor efficiency of natural dietary fiber. A breakdown breakthrough As a reward for their efforts, scientists discovered a small, unique and multi-functional enzyme that is very rare in the natural environment. To accomplish this, they focused on designing a new generation of "custom-made" fibre enzymes specifically for livestock feeding applications. As well, they thoroughly investigated the stability of their newly developed enzymes in the pig gut environment to ensure their viability in the field or barn. The enzyme breaks down dietary fiber into small end-products, rendering them easier to digest for pigs and their fussy guts. Referred to as "mono-modular, multi-functional and processive endocellulases", these enzymes may lack a catchy name, but their potential is catching interest from the pork sector. Because the enzymes are customized and optimized for pig feed applications, they will improve key aspects of pig growth performance such as feed conversion, thereby enhancing profit margins for producers. The enzymes will also support more efficient digestive utilization of dietary nutrients such as fibre and protein that contain carbon (C) and nitrogen (N). By doing so, they will reduce the production and emissions of the major greenhouse gases - methane (CH4) and nitrous oxide (N2O) - that emerge from liquid swine manure slurry. Once commercialized, these enzymes have the potential to dramatically improve feed conversion efficiency, profit margins and the environmental impact of pork production. Researchers are excited about the discovery’s potential to help producers continue to achieve better outcomes while reducing costs and environmental impact. Because of its highly innovative nature, multiple sources of support and partners have been involved in this project for the past decade, working primarily at a lab at the University of Guelph (U of G) in Ontario. Contributors to the study include Mr. Laurence Cheng, a graduate student, and Dr. Weijun Wang, adjunct professor, both in the Department of Animal Biosciences at the U of G. The team’s work has also been supported by research programs from the Natural Science and Engineering Research Council of Canada (NSERC), Agriculture and Agri-Food Canada (AAFC), the Swine Innovation Porc (SIP) Swine Cluster Program, and the Ontario Ministry of Agriculture, Food & Rural Affairs (OMAFRA). Study plan As a next step, the project team is seeking industrial partners to sponsor further study of this fiber enzyme by way of in vivo research (a specific type of experimentation that involves living pigs). In order to make this enzyme available to producers and industry in the future, scientists must study its effectiveness and functionality in pigs, as well as its physiological properties. By doing so, they hope to gather sufficient data to support governmental approval of the enzymes for commercial applications. Innovation and discovery are well recognized in the pork industry as critical to unlock profitability, competitiveness and sustainability. The breakthrough on this project underlines the need for science and its commitment to continuous improvement. Though image is not everything, success in reducing costs while protecting the environment should impress both producers and consumers, keeping Canadian pork producers ahead of the curve. Background Project Title: Reducing feed cost and the environmental footprint and enhancing global competitiveness of Canadian pork production by increased nutrient utilization of feedstuffs fed to growing-finishing pigs. Lead(s)/Co-Lead(s): Dr. Ming Fan (University of Guelph) Budget: $318 928 Research Methods The study incorporated aspects of metagenomics (a cutting edge, interdisciplinary field of genetics), biotechnology, nutrition and gut physiology in discovering novel fiber enzyme molecules. So far, scientists have performed bench studies to discover newer and more novel fiber enzymes. They are pursuing the next-phase feed trials with pigs to further demonstrate these enzymes' working efficacy for commercial applications.

< Community Wire Next Article> Recombined ASF Genotypes 1 and 2 Raise Concern Over Potential ASF Vaccine Effectiveness Bruce Cochrane 7 Jul 2023 Dr. Paul Sundberg Updates Global Developments Related to African Swine Fever 00:00 / 02:40 Farmscape for July 7, 2023 Evidence of African Swine Fever recombination in China is raising concern over the potential long-term effectiveness ASF vaccines. Researchers in China have published a report outlining evidence of a recombination of African Swine Fever genotype 1 and genotype 2 viruses detected in pigs. Dr. Paul Sundberg, the Executive Director of the Swine Health Information Center and a member of the Swine Innovation Porc Coordinated African Swine Fever Research Working Group, says this recombination gives reason to consider an increased risk. Quote-Dr. Paul Sundberg-Swine Health Information Center: Genotype 1 is a genotype that's in Africa, Italy and southern Europe that is relatively stable in the wild boar in those areas and relatively nonpathogenic. It doesn't cause the problems that genotype 2 that's travelling around the world has caused now. Genotype 2 is the one that moved up from Africa into eastern Europe in 2007 and has been moving around the world since. The genotype 2 is very virulent. It causes our problems and it is also transmissible. This recombination with genotype one is some concern because it has the opportunity to be as transmissible as the regular genotype 2. It also has the opportunity to be as virulent as genotype 2 but we're concerned about it because the genotype 1 may give it some ability to not be as virulent and not be as detectable as a genotype two by itself. When you get two viruses together, even two genotypes of the same virus, and they are inside their hosts they have an opportunity for genetic material to transfer from one to another. Dr. Sundberg says vaccines developed for one ASF genotype do not provide cross protection from other genotypes. He says, whether a vaccine that protects against genotype 2 will protect against a recombined virus, is still not known. For more visit Farmscape.Ca . Bruce Cochrane. *Farmscape is produced on behalf of North America’s pork producers < Community Wire Next Article >