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OUTCOMES In today's dynamic pork industry, research partnerships and innovation drive transformative progress. SIP research investments are a catalyst for sustainable growth and resiliency, building a brighter future for Canadian pork. Discover how collaboration across the value chain unlocks a wealth of knowledge and expertise, enabling positive outcomes for pork producers and society. Sustainability Sustainably raised pork builds a better future, from farm to fork. Research plays a central role in the pork industry's sustainability story. Through dedicated research and the application of advanced technology, we are driving significant sustainable improvements. From precision nutrition and waste management to innovative genetics and disease prevention strategies, Swine Innovation Porc's initiatives enhance efficiency, reduce environmental impact, and promote animal welfare. Through sustainability benchmarking, we are also harnessing the data needed to support decision-making, measure progress and communicate pork industry's advancements. We are empowering farmers with the knowledge and tools to navigate future challenges while supporting a prosperous and sustainable future for Canadian pork . Highlights With a commitment to sustainable growth, we are shaping a brighter future for pork farmers and the industry as a whole. When the Going Gets Tough, Science Helps Pigs Get Growing A Golden Chance to Green the Planet When the Going Gets Tough, Science Helps Pigs Get Growing Advancing Sustainability Resiliency Cutting-edge practices fortify the pork industry's position and success. Pork farmers and the broader industry face dynamic and complex challenges such as market volatility, evolving regulatory demands, disease pressures and more. Through strategic approaches and innovation, we are navigating and overcoming these obstacles, fostering a resilient and thriving pork sector. Robust biosecurity systems, genetic advancements, and precision management practices empower farmers to mitigate risks, adapt to changing market demands, and enhance operational efficiency. By embracing research and technology, we are equipping the value chain with the tools and knowledge to navigate challenges, ensuring a resilient and thriving industry that can withstand uncertainties while delivering high-quality products to meet the needs of consumers. Highlights Resiliency is vital in today's dynamic business environment, enabling farmers and processors to adapt to market changes, mitigate risks, and seize opportunities. Science Steps In to Keep Toxin Out Button In Robustness We Trust: Science Boosts Pig Performance Button Gut Check: A New Approach to Weanling Gut Health Button Boosting Resiliency Growth Innovation drives productivity, and economic viability across the pork value chain. By channeling resources into research and technology, we unlock opportunities for economic expansion. Innovations in genetics, feed efficiency, and production techniques enhance productivity, competitiveness and profitability. Additionally, advancements in processing, product development, and quality drive market growth and diversification. Through focused research, we empower pork farmers with the knowledge and tools to navigate challenges, seize new opportunities, and contribute to a thriving and prosperous industry that delivers economic benefits to farmers, supports rural communities, and meets the demands of a dynamic market. Highlights The pork industry generates positive spin-offs throughout the value chain, supporting food security, job creation, rural development, and contributing to the well-being of Canadians. When the Going Gets Tough, Science Helps Pigs Get Growing Button It’s High Time to Lower Feed Costs Button A Proactive Approach to Antibiotics Button Growing Canadian Pork

< 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.

R&D FEATURED ARTICLES Check out these practical and easy-to-read articles on research and development projects supported by Swine Innovation Porc. 2021 AFRICAN SWINE FEVER July 29, 2021 Science Works Feverishly to Diagnose ASF AFRICAN SWINE FEVER May 20, 2021 Emergency Depopulation: Hard Facts on a Hard Topic AFRICAN SWINE FEVER March 11, 2021 American ASF Research: Learn or Get Burned ON-FARM DEMO June 17, 2021 Enrich Your Pigs, Enrich Your Profits SWINE INNOVATION PORC April 22, 2021 SIP Offers Roadmap for Success ANIMAL WELFARE February 25, 2021 Research Drives Progress for Weaner Transport AFRICAN SWINE FEVER May 20, 2021 Planning prevents pain from ASF ANIMAL NUTRITION April 8, 2021 Rising Interest in Lower Feed Costs PORK QUALITY February 11, 2021 Classified Information: The Great Canadian Pork Sort 2020 ON-FARM DEMO October 22, 2020 Best Practices: How Do You Measure Up? ANIMAL NUTRITION August 13, 2020 Science Taking Bite out of Feed Costs ANIMAL HEALTH July 2, 2020 Gut Health Issues not a Pretty Picture ANIMAL HEALTH May 7, 2020 Gut Check: Why the Microbiome Matters ANIMAL NUTRITION March 12, 2020 Phase Feeding Research Offers Food for Thought ON-FARM DEMO September 10, 2020 Some Audits are a Good Thing... Really! ANIMAL HEALTH July 30, 2020 Where Does the Gut Go From Here? ANIMAL WELFARE June 18, 2020 Research Targets Sow Mortality ANIMAL HEALTH April 23, 2020 Microbiome Talk Offers a Lot to Digest TECHNOLOGY February 27, 2020 Science Eyes Success with High-Tech Imagery ANIMAL HEALTH August 27, 2020 Truck Wash Project Aims to End Bioin security ON-FARM DEMO July 16, 2020 On-Farm Demonstrations Quench Thirst for Water Knowledge PORK QUALITY June 4, 2020 When Quality Counts, Count on Technology ANIMAL WELFARE April 9, 2020 Handled with Care: Research Targets Pig Comfort ANIMAL NUTRITION February 13, 2020 Research on Soybean Meal Offers Food for Thought 2019 ANIMAL HEALTH December 18, 2019 On the Road Again: Health Research Targets Transport PORK QUALITY October 10, 2019 Move Over Multi-Vitamins and Supplements: Here Comes Carnosine ANIMAL HEALTH August 29, 2019 Swine Health Research Just as the Doctor Ordered ANIMAL NUTRITION July 18, 2019 Can Micro-Nutrients make a Macro Difference for Piglets? TECHNOLOGY June 20, 2019 Researchers Have a Ball Helping Pigs Play ANIMAL HEALTH May 9, 2019 Research on Pig Health is Irresistible ANIMAL HEALTH March 28, 2019 Listen Up: Pig Ears Help Predict Quality ANIMAL HEALTH February 28, 2019 African Swine Fever: The Heat is On TECHNOLOGY January 17, 2019 Imaging is Everything in Pork Assessment ANIMAL NUTRITION November 21, 2019 Finisher Nutrition a Growth Industry ANIMAL NUTRITION September 26, 2019 Science Helps Hogs to the Finish(ing) Line ANIMAL NUTRITION August 15, 2019 Pork Industry has Appetite for Feed Options ANIMAL WELFARE July 4, 2019 Conestoga a Big Fan of Pig Cooling System ANIMAL HEALTH June 7, 2019 PRRS Research Prompts Infectious Enthusiasm ANIMAL NUTRITION April 25, 2019 Genomics Lets Pork Industry Be Selective ANIMAL HEALTH March 14, 2019 Worried About Pig Stress? Research Offers Reassurance ANIMAL HEALTH February 14, 2019 African Swine Fever a Hot Topic in Banff ANIMAL HEALTH October 25, 2019 Health Studies Proceeding at Fever Pitch ANIMAL NUTRITION September 12, 2019 Recipe for Sow Nutrition: Just Add Milk TECHNOLOGY August 1, 2019 Pork Belly Technology that’s Made to Measure TECHNOLOGY June 20, 2019 When Wounds Talk, Researchers Listen ANIMAL NUTRITION May 23, 2019 Feed Research Has Finger on the Pulses ANIMAL HEALTH April 11, 2019 Piglet Nutrition Research Feeds Hunger for Knowledge ANIMAL HEALTH February 28, 2019 Just Say No to Drug Resistance BUILDINGS January 31, 2019 The Ceiling’s the Limit in Barn Repair Options

< Community Wire Next Article> Recombinant African Swine Fever Virus Provides Tool to Evaluate Antiviral Compounds Bruce Cochrane 5 Jan 2024 Dr. Suresh Tikoo describes the value of a recombinant African Swine Fever virus designed to fluoresce when it replicates. 00:00 / 02:46 Farmscape for January 5, 2023 A recombinant African Swine Fever virus designed to fluoresce when it replicates is helping researchers evaluate the effectiveness of antiviral compounds for use in developing new drugs to help control the infection. With funding provided by Swine Innovation Porc, researchers with the Vaccine and Infectious Disease Organization have created a recombinant African Swine Fever virus that allows them to see the effects of antiviral compounds on viral replication. Dr. Suresh Tikoo, a Professor and the Director of the Vaccinology and Immunotherapeutics Graduate Program, in the School of Public Health and a senior scientist with VIDO, explains researchers are now evaluating panels of commercially available antiviral compounds. Quote-Dr. Suresh Tikoo-Dr. Suresh Tikoo: Mostly they are synthetic compounds which have been tested against a number of different viruses and other microorganisms. There are panels available from 5 thousand to 20 thousand compounds from the commercial companies. Usually, the drugs can act at different stages of virus replication. For example, virus attachment, DNA replication, protein synthesis or encapsulation of the virus. African Swine Fever virus does not form what we call plaques, which means that we can not see under the microscope whether the virus is replicating or not. So, we had to produce a recombinant African Swine Fever virus which expresses green fluorescent protein (GFP), a reporter gene. We have isolated that virus. So, what that gives us is that, when we treat the cells and then infect those cells with the GFP expressing virus we can measure the virus replication by visualizing the difference in number of cells expressing green signal (treated vs non treated cells) under the microscope. Dr. Tikoo says researchers are using high throughput screening in vitro (in tissue culture) in the CFIA approved level 3 lab at VIDO's International Vaccine Center in hopes of identifying a few antiviral compounds that merit further testing in vivo (in live animals). He expects to have results of the in vitro testing within four to five months. 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 Reaping the Pros of Probiotics Bacteria Has Benefits...Believe it or Not To a non-scientist, the notion of “good bacteria” is like the idea of a friendly monster - it seems counterintuitive or even contradictory at first glance. In fact, the bodies of pigs and people contain more helpful bacteria than the bad kind, especially in the gut. Since good bacteria, also known as probiotics, play a critical role in keeping pigs healthy and producers above water, researchers ran a study to better understand both types of bacteria. Probiotics offer a number of benefits for pigs, such as improved digestion, protection from pathogens and the production of nutrients and antibodies. These advantages are especially valuable for peri- and post-weaning pigs, as they are often exposed to diseases like E. coli and rotovirus, a highly contagious infection that causes diarrhea and dehydration. At present, the main means of combating these conditions on farm are vaccination, zinc supplements and the inclusion of antimicrobials in feed; but all three have limitations. Good news, meet bad news For their part, antimicrobials have sparked a public health concern as more and more infections show resistance to these drugs. They also represent another cost to producers and could render future pathogens harder to treat. While vaccination has its place in the barn, it is less effective with younger pigs, as their immune system is not yet properly developed to respond to vaccines. As for zinc, its negative impact on the environment has been well documented, leading some countries to ban its use with pigs, and Canada may soon follow suit. In the eyes of scientists on this project, the best alternative to these measures are probiotics. Previous research has shown that piglets who are not exposed to good bacteria early on can be highly susceptible to disease. With the addition of probiotics to swine diets, like Lactobacillus that is also found in yogurt, the influx of good bacteria in the gut works to crowd out the bad ones. Lactobacillus is a probiotic that restores the balance of good bacteria in the intestine that may be disrupted after the application of antibiotics or due to intestinal infections. A gutsy effort In their quest to learn more about bacteria as it relates to pig health, scientists explored the composition of the gut microbiota, which comprises thousands of bacteria. One finding of interest is that the microbiota changes as pigs age. At birth, piglets have no bacteria in the gut, but begin to acquire them when exposed to the sow during farrowing. Because the bacteria needed to digest liquids and solids are different, the microbiota changes again when piglets move from a liquid milk diet to solid food after weaning. Researchers also examined the relationship between the gut microbiota and growth performance, and found that pigs of a certain microbiota enterotype showed better growth and less incidence of diarrhea. An enterotype is a classification of living organisms based on the bacterial composition of the gut’s microbiome. Finally, the team sought a connection linking the microbiota and genetics, noting that some bacteria is unable to survive in the pig’s gut due to a genetic variation in the animal. Knowledge is powerful When it comes to pigs, health and bacteria, the more science knows, the more it can aid producers. With antimicrobials being slowly phased out, industry needs an alternative to keep pigs thriving in the face of a disease challenge, and probiotics show the best potential. Many pharmaceutical companies have expressed interest in developing probiotics. To support these efforts, science must gather as much knowledge as possible, such as how to distinguish good and bad bacteria in the gut. If the work from this study leads to a new probiotic that can be commercialized and used by producers, it could amount to a triple threat: healthier pigs, a more productive swine industry, and less reliance on antimicrobial use in animals. To ensure success for researchers, collaboration was critical. They received funding from Swine Innovation Porc (SIP), Cargill Limited, and the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA). The research team included Dr. Vahab Farzan, Dr. Brandon Lillie, Dr. Khurram Nadeem, and graduate student Madison Arsenal from University of Guelph, as well as Dr. Ehsan Khafipour from Cargill Inc. In the years ahead, scientists envision a time when they pinpoint the specific bacteria that are associated with better performance and health, and use them to produce effective probiotics for pigs. If they can also identify the genetic markers for these traits, that information could be shared with swine breeding farms for the betterment of their herds. Background Project Title: Characterization of the core gut microbiome associated with pig health and performance: towards fecal diagnostics and microbiome therapy. Lead(s)/Co-Lead(s): Dr. Brandon Lillie (University of Guelph) Budget: $390 481 Research Methods In support of their observational study, the team visited commercial farms in Ontario and Quebec. There, they collected fecal samples and tested them for microbials to assess the composition of the gut in relation to health and growth performance. In total, they tested samples collected from 40 pigs a few days after birth, one week after that, just before weaning and one week post weaning. To assess the impact of gut microbiota on growing pigs, researchers recorded the growth performance of the animals up to marketing age.

OUR STRATEGIES & PRIORITIES Year of Publication: 2024 2023-2028 Strategic Plan: Leading the Charge on the Pork Research Agenda in Canada Year of Publication: 2020 Strategic Plan: Roadmap to 2023 Year of Publication: 2017 Research & Development Strategy: 2018-2023 Year of Publication: 2017 Canadian Swine Research Priorities: 2018-2023 Year of Publication: 2022 National Pork Research Priorities 2023-2028 Year of Publication: 2020 African Swine Fever: Research Priorities Year of Publication: 2017 Knowledge Transfer Strategy: 2018-2023

< Back Nutrition, Animal Health Gut Check: A New Approach to Weanling Gut Health Novel feed additive beats down bad bacteria It may seem beyond our grasp, but making pigs more resistant to disease, while reducing the use of antibiotics, is well within reach. Swine diseases associated with gut bacteria are regarded as the top risk factors for disrupting normal pork production, and this is especially true for weanling pigs. Weanlings often experience gut disruption brought on by enteric diseases (infections occurring in the gastrointestinal system), poor digestion of nutrients or a shortage of alkaline phosphatase (AP), an enzyme in the gut that helps maintain the gut micro-environment. Gut Reaction In response to these pig health issues, a research team led by Dr. Ming Fan, University of Guelph, worked on enhancing AP efficiency. That may sound complex, but the end goal was simple: a healthier gut, leading to healthier pigs that would grow faster without the burden of infectious disease. This would also limit the demand for antibiotics, reducing the threat that antimicrobial resistance in the pork sector poses to public health. In recent years, scientists have discovered the critical role of APs in maintaining gut health, thereby protecting both pigs and people from the toxins that are produced by pathogenic microbes in the gut. These toxins frequently trigger disease, and while swine are akin to humans physiologically, there is a key difference in the effectiveness of APs between the two. In the human body, APs perform like a finely tuned sports car, doing their job smoothly as they coat our cells and guard them from invaders. By contrast, in weanling pigs, their own APs are more like clunkers, often breaking down and failing to thwart these intruders. Fine Tuning Feeds for Health In the interests of giving pig APs a “tune up”, researchers sought to develop feed additives. These would take the form of external AP enzymes that are not naturally produced by the body but could be added to pig diets to fortify their gut response. After much study, scientists created an enzyme that shows great potential in advancing the pig gut micro-environment and helping the animal to resist disease. Of course, as with most great discoveries, there is still one large mountain to climb before it leads to black ink for industry: red tape. Because the enzyme is a microbial product, it is highly regulated. Prior to making it available for use by producers, much data is needed to ensure the product is safe, effective and environmentally friendly. As part of the registration process, the federal government must also confirm that its biological working mechanisms are clearly revealed as a novel microbial product, since nobody else has developed and commercialized a similar product in the past. From Health to Wealth Once the team secures government approval, the newly developed enzyme could become a valuable new tool for industry. The product could support faster and more efficient growth for pigs, while precluding the need for antibiotics to promote health. Though primarily targeting weanling pigs, as swine is more vulnerable when younger, this enzyme may also aid feeder pigs and sows in a similar manner. Though antibiotics have been a powerful weapon for decades in the fight against human and animal diseases, the landscape has clearly shifted. Today, the use of such drugs is under increasing scrutiny in the eyes of the public and faces growing concerns about antimicrobial resistance. These circumstances enhance the appeal of feed additives, like AP enzymes that strengthen natural immune defenses while developing treatments that balance the health of people, animals and the environment. Building a Path from Lab to Barn Against that backdrop, a new weapon was required to aid pigs and producers, and finding it was the ultimate team effort. Scientists relied on financial support from industry partners like Ontario Pork, as well as cluster funding from research bodies including Swine Innovation Porc (SIP) and Agriculture and Agri-Food Canada (AAFC). Apart from the dollars, this “made in Canada” solution relied heavily on lab technology at the University of Guelph and the brain power of researchers, associates and students. In the journey from lab to barn, however, several steps remain. Now that the essential research and efficacy testing is complete, the team must work on technology transfer to universities, businesses and governments. This process helps ensure that the scientific and technological developments from the project are available to a wider range of users, who can then help develop them further. From there, it is on to intellectual property protection, government approval and, ideally, commercialization of the product. As a course of further study, scientists hope to explore the effects on soil fertility of applying manure from pigs who consume this enzyme. They also want to look more closely at the possible benefits of the enzyme in sow diets. Background Project Title: Development of Novel Feed Additives to Replace Antibiotics and Promote Pig Gut Health Lead(s)/Co-Lead(s): Dr. Ming Fan (University of Guelph) Budget: $329 125 Research Methods Through conducting this project, researchers have obtained efficacy studies data that must be reviewed by the Canadian Food Inspection Agency (CFIA) prior to approval of the AP enzyme. They are also working on supporting documentation for a staged consultation process with the CFIA. Once they obtain registration and approval for the AP enzyme as a novel microbial gut modifier feed additive for the Canadian feed industry for pigs, this may eventually lead to feed applications to other sectors of livestock production. Upon submission for CFIA registration and approval, their AP enzyme data will be submitted to a peer-reviewed scientific journal for publishing into the public domain. They anticipate that this process will conclude by early next year.

< Community Wire Next Article> Canadian Scientists Evaluate Alternative Feeding Supplements Bruce Cochrane 5 Jul 2023 Dr. Dominic Poulin-Laprade discusses alternative feeding supplements 00:00 / 02:40 Farmscape for June 28, 2023 Swine Cluster 3 research has explored the prospects of displacing antibiotics with alternative feeding supplements that will improve the gut function of the peri-weaning piglet. With support from Swine Innovation Porc, a multi-institutional team of scientists has looked at the response of the piglet's gut microbiome to alternative feeding supplements. Dr. Dominic Poulin-Laprade, a research scientist with Agriculture and Agri-Food Canada, says the performance of pigs fed a control diet consisting of 35 percent naked oats was compared to diets supplemented with bovine colostrum, with medium-chain fatty acids and yeast extract, with all three compounds and with the antibiotic chlortetracycline. Quote-Dr. Dominic Poulin-Laprade-Agriculture and Agri-Food Canada: The feed disappearance and weight gain data confirmed that the piglets subjected to the chlortetracycline ate more than all other piglets in this study, and accordingly, gained more weight. This was initially seen as a trend during the 14 to 22 days period, and then confirmed over the two weeks after weaning until the end of treatment's administration. Interestingly, all feed conversion rates were similar, regardless of diet. The three experimental feeds did not match the chlortetracycline performance in terms of feed intake. The treatments did not impact the adaptive immune response against ovalbumin. This was coherent with the lack of treatment effect on abundance of B lymphocytes. We also observed negligible effect of the treatments on the immune and oxidative statuses of the animals. And the dietary supplements had only mild effects on the intestinal fermentation processes as monitored with pH variability, and no significant differences were observed concerning the intestinal volatile fatty acid concentrations. The diet treatments did modulate the microbiota composition and structure, but an additional sampling time point 10 days after weaning would have provided a better picture of the stabilized microbiota and sustainable impact of the feed supplements. Dr. Poulin-Laprade acknowledges the supplements tested with the naked oat diet were not detrimental but they fell short of mimicking the animal performance obtained using prophylactic antibiotics. For more visit Farmscape.Ca . Bruce Cochrane. *Farmscape is produced on behalf of North America’s pork producers < Community Wire Next Article >

< Back Nutrition It’s High Time to Lower Feed Costs Stretching Diet Dollars Only Makes Sense Clearly, the only thing better than a win-win for the pork sector is a win-win-win. As feed costs consume a growing portion of producer budgets, the challenge for industry is to maintain pig performance while ensuring the profitability and sustainability of pork production. Doing so can be especially hard in the post weaning period, a critical stage for pig development. In talking with industry, researchers pinpointed a number of stressors that impact post weaning pigs, such as the removal of antibiotics and the possible withdrawal of animal based proteins from the diet. In response, science set out to develop effective feeding strategies for weaned pigs that would maximize profits, reduce reliance on in-feed antibiotics and improve robustness. Let’s get growing A prime focus for achieving these goals was amino acids and their potential for boosting health and growth in post weaning pigs without breaking the bank on feed. In turn, this could reduce the industry’s reliance on antibiotics by offering an alternative means to treat disease and promote growth through diet alone. For both the pork sector and the general public, reducing the need for antibiotics is a top priority, which makes it top of mind for science as well. As well, researchers sought chemical and biological tools to detoxify vomitoxin, a mycotoxin that is most common in grains like wheat, barley, oats, rye and corn. Not only could this boost pig growth and producer profits, but it may lead to greater food safety. In the course of their study, the team also aimed to maximize the level of pulse grains in diets in order to reduce feed expense and improve gut health. Pigs, plants and profit Traditional post weaning diets usually feature animal-based protein sources such as whey and fish meal, as they are seen to be the best option for reducing the stress of weaning. These regimens are highly complex and easy to digest, but that comes at great cost to producers. Some studies, however, have suggested that such diets, when compared to plant-based options, do not enhance growth performance overall from the nursery to market weight hogs. At the same time, there is evidence that plant-based diets may render pigs more vulnerable to disease compared to the animal-based route. This sort of “good news, bad news” scenario underscores the need for continued research on the pros and cons of various feed regimes. Just add amino acids For this study, researchers addressed the downside of plant-based meals by including a mixture of functional amino acids at 120 per cent of NRC recommendations (Nutrient Requirements of Swine). Functional amino acids govern vital metabolic pathways to enhance development and health and are key components of many immune system proteins. Previous studies have shown that this approach boosts growth and immunity of pigs facing a disease challenge such as Salmonella. Pick your path Based on this project, producers now have options. In some operations, the animal-based diet may be preferable for its ability to improve pig health. In other cases, switching to plant-based meals could help to offset rising feed prices and keep more dollars in producer pockets. For those choosing the latter approach, supplementing diets with the functional amino acids methionine, threonine and tryptophan in amounts that exceed current industry levels can help guard against the negative impact of plant-based strategies on disease resistance. Those amino acids become even more effective in safeguarding pig health the further out they are used from a disease challenge. All told, the study covered a lot of ground, thanks to strong support from industry, government and academia. Swine Innovation Porc (SIP), the Government of Saskatchewan and the Government of Canada under the Canadian Agricultural Partnership participated as funding partners. The research itself was driven by co-leaders Dr. Daniel Columbus, research scientist and adjunct professor at the Prairie Swine Centre, University of Saskatchewan, and Dr. Martin Nyachoti, professor, Department of Animal Science at the University of Manitoba. Just as many victories in life stem from making the right moves at the right time, scientists feel the same can be said for success in pork production. While the wrong decisions with post-weaning pigs may harm their performance down the road, choosing wisely will lower costs and antibiotic use, raise performance levels and improve the public image of the entire pork sector. Background Project Title: Development of innovative strategies to reduce feed costs in the post-weaning period while maintaining optimal performance and health Lead(s)/Co-Lead(s): Dr. Daniel Columbus (Prairie Swine Center) Budget: $349 219 Research Methods To gauge the relative merits of a plant-based diet versus the more common animal-based approach, researchers employed a 31 day feeding program with 32 weanling pigs. Over the course of the program, pigs were given one of four diets: plant-based with a basal (essential for maintaining the animal’s fundamental vital activities) amino acid profile; plant-based supplemented with the amino acids methionine, threonine and tryptophan at 120 per cent of daily requirements; and two animal-based diets with one of the two amino acid regiments used for the plant-based diets. At the end of the 31 day nursery phase, pigs received a common grower diet. After seven days on that diet, they were inoculated with Salmonella and monitored for seven days following the inoculation.

< Community Wire Next Article> Swine Cluster 4 Research Initiative Officially Launched Bruce Cochrane 21 Feb 2024 SIP Chair Arno Schober discusses the launch of the 20 million dollar Swine Cluster 4 research initiative. 00:00 / 02:31 Farmscape for February 21, 2024 The Government of Canada, Swine Innovation Porc and their research partners have officially launched the Swine Cluster 4 research program. The Swine Cluster research program is an initiative which unites industry, government and academic partners around shared research priorities focused on fostering continued sustainability, resiliency and growth in the Canadian pork sector. Pork sector stakeholders gathered yesterday in Sherbrooke, Quebec for the official launch of Swine Cluster 4. SIP Chair Arno Schober explains the Swine Cluster 4 program was developed using a highly collaborative approach intended to facilitate a research agenda that targets key pork industry priorities while avoiding duplication of efforts. Quote-Arno Schober-Swine Innovation Porc: The cluster is a five-year program and the total amount money allocated is just over 20 million dollars and it is really important for us to recognise that the Government of Canada is providing 10.6 million dollars to our cluster. The priorities are climate change and environment, economic growth and development and sector resilience and societal challenges. This approach is a collaboration across the country. In total we have about 13 research institutions that are part of Cluster 4, we have about 36 industry partners in this cluster and we have about 50 researchers with their projects and sub projects that are part of this. When you look at that, I would say that pretty much every swine research facility across Canada is part of this cluster and each project also has several sub projects so we're basically getting a collaboration from all swine researchers in Canada more or less. Schober notes there's a lot of feed produced in Canada and lots of space to raise livestock. He says, with 70 percent of its pork production exported, we need to have the research in place that will ensure Canada can stay competitive in the world export market. 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> Consumers More Curious than Ever About How and Where Food is Produced Bruce Cochrane 14 Apr 2023 An interview with Amy te Plate-Church, Centre for Food Integrity 00:00 / 02:35 The Director of the Center for Food Integrity says more than ever consumers are curious about how and where their food is produced. “Trends and developments in consumer perceptions of modern pork production and implications for farmers” was the topic of the keynote address yesterday at Manitoba Pork's 2023 Annual General Meeting. Amy te Plate-Church, the Director of the U.S. based Center for Food Integrity, says consumers are more curious today than they've ever been about where food is produced and the factors they consider when making purchasing decisions are changing. Clip-Amy te Plate-Church-Center for Food Integrity: Historically the big three factors have been price, quality and health and nutrition and that remains true today but today there are more other factors that are weighing into the choices that consumers make. That includes convenience but it also includes the social considerations around food production. Can I trust that the animals that produced this food were well cared for, are the farmers utilizing environmentally friendly practices, is this good social and economic contribution? People today have so many sources of information so we, as the food industry and farmers, need to be aware of where consumers are and more and more of that is online so social media, online influencers, web sites, having our message in all of those places so consumers can find answers to the questions that they have when they have those answers. Also, consumers are highly dependent on what they see on the packaging or in the store as they're making that decision. As far as trusted sources of information, farmers are highly trusted. They're respected by the public for the hard work that they do so it's important to be sharing what they're doing and why they're doing what they do on the farm. Te Plate-Church says north or south of the border farmers are salt of the earth folks who are working hard to produce food in a responsible way and make sure we have food for consumers around the world. < Community Wire Next Article >

< 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).