Résultats de recherche

< Back Nutrition, Sustainability Save On Feed and Plump Up the Profit Research Has Finger on the Pulses With the high price of pig feed these days, anything that lowers your cost is easy to swallow. Science is constantly seeking new ways to do that, and a recent study found that pulses, especially faba bean, could help trim the expense. Pulse power In a bid to diversify energy and protein for pig diets, University of Alberta researchers have been looking at increasing the inclusion of locally grown pulses in feed. Apart from reducing feed cost, there are a number of agronomic and sustainability benefits to growing pulses. In addition to fixing atmospheric nitrogen (N) in symbiosis with root bacteria, pulses aid in diversifying soil microbial populations and nutrient uptake. If that’s not enough, they also break pest and disease cycles in yearly crop rotation with cereal grains and oilseeds. This study looked at the potential for faba beans, which offer greater yield compared to field peas, fewer inputs in relation to other crops, and a lower carbon footprint than sourcing animal forms of protein. However, the inclusion of faba beans in swine diets has been limited by its content of antinutritional factors like tannins and vicine and covicine. Antinutritional factors are components in food that can reduce nutrient use or feed intake. In response, researchers have found solutions through this study by identifying more suitable faba bean cultivars for producers. Faba takes flight When faba beans were first introduced to Western Canada about 20 years ago, their high tannin content served as a double-edged sword. The tannins helped guard the crop from early frost damage in the fall, but they gave the beans a bitter taste, rendering them of limited value for inclusion in pig diets. To improve their feed potential, a new white-flowered cultivar named Snowbird was introduced. While its lower tannin level improved feed potential, that came at the expense of reduced protection against early frost. In a nutshell (or bean pod), the dilemma was this: How could science achieve the best of both worlds for producers, rendering the beans effective as a crop and a feed source? For a solution, crop researchers have reduced the level of tannin to retain frost protection while enhancing digestibility of the bean. Though producers also receive low tannin levels with Snowbird, they lose frost protection in the process . In the course of this study, University of Alberta researchers found that faba bean cultivars with moderate amounts of tannin could still be included in pig diets, provided that the cultivar was also low in vicine and covicine – the anti-nutritional factors. This was a notable breakthrough for producers, as it meant they could reduce their risk of frost damage while growing faba bean for both food and feed without harmful effects. It pays to be picky To maximize the benefit of adding faba beans to a rotation, it’s important to do your homework before choosing the best variety for your farm. Among faba bean cultivars with moderate tannin content, researchers found Fabelle to be a top choice for feed intake and weight gain. Across cultivars, variations in dietary fiber and starch content contribute to differences in dry matter, energy digestibility and growth performance of pigs – which can all impact the bottom line. On the other hand, while ensuring that a cultivar will benefit your pigs is obviously paramount, this also needs to be weighed against yield impacts from reduced frost protection. Having established the viability of faba beans in reducing feed cost, scientists on this study feel that getting that message to the end user is critical. For the findings to be adopted, pig producers must be convinced that pulse grains like faba bean are cost effective. By replacing expensive soybean meal with the less costly faba bean as a protein source, while maintaining growth performance, producers can reduce feed cost per unit of growth. Digesting the results Though researchers found that the antinutritional factors in faba beans may slightly reduce a pig’s ability to digest nutrients, this should not hamper growth if producers consider that fact when formulating diets. For feeding pigs, medium levels of tannins in faba bean are acceptable, provided that vicine and covicine levels are limited. This study was led by Dr. Eduardo Beltranena, pork research scientist at the University of Alberta. In the barn and lab, graduate student Protus Nyende did the legwork, ensuring that all trials were completed accurately. The project was supported with funding from Swine Innovation Porc and Alberta Pork, which was provided to Dr. Ruurd Zijlstra. As its next order of business, the team plans to delve deeper into characterizing faba bean cultivars and gaining a better picture of what is happening with this ingredient in western Canada. Wherever that may take them, they know their work to date should take a bite out of producer costs. Now THAT’S food for though t. 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. Ruurd Zijlstra (University of Alberta) Budget: $353 844 Research Methods Novel faba bean cultivars vary in nutrient content, digestibility and antinutritional factors that must be characterized to realize predictable growth performance in growing pigs. As part of the study, four diets were fed to eight barrows -weighing 37.5 kg each - for four 9-day periods to establish energy and nutrient digestibility. Those diets were comprised of 950 g faba bean/kg. The diets included two with zero-tannin cultivars (both with moderate levels of vicine and covicine) and two with mid-tannin cultivars (one low in vicine and covicine and one high in those factors).

< 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.

NEWS New Report Highlights Swine Cluster Research Impacts News Release - December 19, 2022 Download the Executive Summary Quebec, QC – Swine Innovation Porc (SIP) has published a new report highlighting the impact of Swine Cluster research as a driver for growth in the Canadian pork sector and the broader economy. "As a science-based industry, the role of research and innovation is at the heart of Canada's global leadership position in pork production," said Daniel Ramage, General Manager of SIP. "The significant impacts of past Swine Cluster research clearly show that investments in pork innovation are an engine for growth and economic development across the country." The report finds that investments by industry and government in Swine Cluster research valued at $30 million between 2010 and 2018, are leading to a 3.5% productivity increase for Canadian pork producers. "This significant productivity boost has a direct impact on the bottom line of producers and processors across the value chain by helping to sustain the sector's efficiency and competitiveness." The economic benefits of Swine Cluster research extend far beyond pork producers and processors, with sizeable impacts across the entire Canadian economy. Businesses, households and governments are all better off, as a more productive swine sector supports higher incomes, jobs and investment. Ultimately, for each dollar spent on Swine Cluster research, an additional new dollar is added to Canadian GDP, reflecting strong contributions to economic growth. "It's a win-win for government and industry when we work together to enhance research investments that benefit pork producers, processors and all Canadians. By enhancing support for innovation in the pork sector through the upcoming Swine Cluster and other programs, Canada can ensure that the pork sector remains a key driver of economic growth and development in the years to come." The Swine Cluster is a collaborative research program, managed by SIP in partnership with the Canadian pork industry and Agriculture and Agri-Food Canada. This partnership enables innovation that unlocks progress around core pork sector priorities like production efficiency, animal health and welfare, food safety, product quality and sustainability. -30- Founded in 2010, SIP is the national organization responsible for providing leadership in research, development and knowledge transfer to enhance the growth and competitiveness of the Canadian pork sector. Executive Summary

< 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.

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 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.

SCIENCE ADVISORY BODY The Science Advisory Body (SAB) is a committee that evaluates the scientific integrity of all research proposals submitted to Swine Innovation Porc. Members of the SAB are recognized professionals who are well known in their fields and they represent a diverse range of expertise within swine research. This committee reviews research proposals, offers scientific expertise, gives technical advice and ultimately provides the Board of Directors with their recommendations. CURRENT MEMBERS ANDREW VAN KESSEL Chair of the Science Advisory Body Associate Director, VIDO-InterVac About PATRICK CHARAGU Senior Geneticist Hypor ​ ​ About JOHN DEEN Professor, University of Minnesota About TONY SAVARD Director of Research, Development & Technology Transfer AAFC, Sherbrooke & Quebec Research & Development Centres About CRYSTAL LEVESQUE Associate Professor, South Dakota State University About MADONNA BENJAMIN Assistant Professor, Michigan State University About TAMI BROWN- BRANDL Professor, University of Nebraska-Lincoln ​ ​ About MICHAEL ELLIS Professor University of Illinois About

< Back Nutrition, Sustainability When the Going Gets Tough, Science Helps Pigs Get Growing A Strategy for Sick Swine If you want to kill the buzz at a party, bring up diarrhea. Though it’s rarely discussed off the farm, the condition is a major concern for producers, sparking science to look for solutions. Given the stakes, developing an alternative and environmentally friendly strategy to combat PWD and improve the overall health of pigs is imperative. Post-weaning diarrhea (PWD) is caused by a group of E. coli that produce special toxins, and is widespread in swine production today. In addition to causing stress for the animals, it does the same for their owners by harming growth performance and increasing mortality in the barn. In many cases, farms rely on antibiotics to treat PWD. Given the rise in antibiotic-resistant bacteria associated with livestock farming, pressure is growing to phase out the drugs completely, with some countries already banning their use in feed to promote growth. Under the heading “the cure is worse than the disease”, heavy metals like zinc oxide (ZnO) have proved effective in controlling PWD, yet have come under considerable scrutiny for their negative effects on animal health and the environment. These metals can accumulate in vital organs like the pancreas and liver, and can also damage the environment by contaminating soil and water. Probiotics: All pros and no cons Now that we know what doesn’t work, only one question remains: what does? Based on recent studies, the addition of probiotic bacteria (live microorganisms that are intended to have health benefits when consumed) to the diet has a number of advantages for piglets during weaning: improved nutrient digestibility, reduced pathogen levels, greater gut immunity and enhanced overall growth performance. As a further benefit, including specific probiotics in pig feed could help reduce the number of antibiotic-resistant bacteria in the intestine. One such probiotic – lactobacillus – has been studied extensively for this purpose, and is now being used in commercial applications. The right spore for the chore Another promising option in the PWD battle is a particular strain of Bacillus species, known as Bacillus subtilis . Bacilli are rod-shaped bacteria that can form spores and survive in harsh conditions. These bacteria are plentiful, residing in soil, water, dust and air, and will thrive in various temperatures. Furthermore, their ability to create spores at high temperatures and endure low pH (phosphorus) environments make Bacillus subtilis a robust strain that could be developed as an in-feed probiotic supplement. In recent studies, augmenting pig diets with a probiotic-based in Bacillus subtilis reduced the incidence and severity of diarrhea and enhanced growth performance by boosting immunity in weanling piglets. If the eyes glaze over at terms like lactobacillus and Bacillus subtilis , the benefits of this study should be eye-opening for producers. Apart from addressing PWD caused by E. coli , the inclusion of Bacillus-based probiotics in nursery pig diets may reduce the presence of feed-induced diarrhea and help maintain or improve growth performance. This is significant, since weaning-associated diarrhea can also be triggered by economical diets which are mostly plant-based (corn and soybean meal-based). Because feed cost is a huge burden on the industry, less costly regimens are often necessary, but they have also been associated with a higher incidence of diarrhea and lower intestinal integrity (the ability of the intestine to maintain its structure and function). It takes a village Good research is an investment in the future, so the scientists in this study were grateful for financial support from Swine Innovation Porc (SIP), Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) and CBS Bio Platforms Canada. From the University of Guelph’s Department of Animal Biosciences, a number of research minds joined forces for the project: Dr. Julang Li, professor; Sudhanshu Sudan (a PhD student at the time, now a research scientist at U of G); Dr. Lee-Anne Huber, assistant professor; Dr. Robert Friendship, professor, Ontario Veterinary College; Dr. Elijah Kiarie, professor; Xiaoshu Zhan, Ph.D. candidate; Lauren Fletcher, Ph.D. candidate; and Serena Dingle, M. Sc. Also integral to the project were Rob Patterson, vice president - Innovation & Commercialization at CBS Bio-Platforms, and the animal care and sampling assistance provided by the Arkell Swine barn staff, research associates Cuilan Zhu and Douglas Wey, and undergraduate research interns. Metabolite sample processing and data extraction were delivered by Robert Flick, Mass Spectrometry and Metabolomics Services Manager at BioZone, University of Toronto. Based on the current results, low-dose supplementation can achieve significant improvements in growth performance in a research environment. From here, larger studies in a similar setting, as well as in production/commercial settings, must be conducted to confirm these findings. While there is still work ahead, this study adds to a limited body of research on the use of probiotics as an alternative to ZnO and antibiotics in guarding against PWD. The results also suggest that supplementing piglets with a novel bacillus-based probiotic may improve feed efficiency and growth performance, offering an economical feeding strategy to benefit producers around the world. As a dinner topic, that sure beats diarrhea. 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. Julang Li (University of Guelph) Budget: $221 160 Research Methods To test dietary treatments, 96 crossbred piglets, including an equal number of gilts and barrows, were randomly assigned to four groups immediately after weaning. All groups had six replicate pens with four piglets per pen (2 gilts and 2 barrows). The corn- and soybean meal-based diet was formulated to meet the estimated nutrient requirements established by the National Research Council for nursery pigs. The diets were fed in two phases, with phase 1 covering week 1, and phase 2 covering weeks 2-4. The trial lasted for 28 days. All piglets were weighed individually at days 0, 7, 14, 21, and 28. Average daily gain (ADG), average daily feed intake (ADFI) and feed conversion ratio (FCR) were calculated for the periods of days 1–14, 15–28 and 1–28 of the trial.

FARMSCAPE INTERVIEWS Swine Innovation Porc has partnered with Farmscape Online to bring you up-to-date reports on our supported R&D projects and activities. ​ Check out the most recent interviews below as well as an archive of older interviews. African Swine Fever Animal Welfare Pork Quality & Technology Animal Health Buildings & Environment Animal Nutrition On-Farm Demonstration

ANIMAL CARE Prioritizing animal welfare fosters a positive public image, market competitiveness, and a brighter future for both pigs and the pork industry. By enhancing animal well-being, we ensure ethical practices, consumer trust, and sustainable production. ​ View animal care projects supported by Swine Innovation Porc since 2010 in the factsheets below. Sows & Gilts SOWS AND GILTS Optimizing sow productivity and management: Impact of grouping practices on sow reproductive performance and piglet development and risk factors for sow mortality Jennifer Brown, Prairie Swine Centre Status: Ongoing. Results expected in 2023. FACT SHEET National sow housing conversion project Jennifer Brown, Prairie Swine Centre Status: Completed in 2018. FACT SHEET Optimizing flooring and social management of group housed gestating sows Laurie Connor, University of Manitoba Status: Completed in 2018. FACT SHEET Sow Housing: risk factors and assessment techniques for lameness, productivity and longevity in group and individually housed gestating sows Laurie Connor, University of Manitoba and Nicolas Devillers, AAFC Sherbrooke Status: Completed in 2013. FACT SHEET Transport TRANSPORT Effects of long distance transport on the health and welfare of early weaned pigs Jennifer Brown, Prairie Swine Centre Status: Ongoing. Results expected in 2023. FACT SHEET Monitoring the effects of transport on the behaviour, physiology, carcass and meat quality of pigs through the study of truck micro-climate, vibrations and cooling systems Luigi Faucitano, AAFC Sherbrooke Status: Completed in 2018. FACT SHEET A study on the efficiency of water sprinkling in the truck after loading and prior to unloading at two different environmental temperatures on core body temperature and carcass and meat quality in pigs Luigi Faucitano, AAFC Sherbrooke Status: Completed in 2013. FACT SHEET Euthanasia EUTHANASIA TECHNIQUES Use of non-penetrating captive bolt for euthanasia of neonate, suckling and weaned piglets up to 9 kg Tina Widowski, University of Guelph and Suzanne Millman, Iowa State University Status: Completed in 2013. FACT SHEET Piglets PIGLETS Determining the optimum space allowance for nursery pigs Jennifer Brown, Prairie Swine Centre Status: Completed in 2018. FACT SHEET OTHER A pilot study to establish a gene panel for the identification of low-stress pigs Ray Lu, University of Guelph Status: Completed in 2018. FACT SHEET A comparison of three animal welfare assessment programs on Canadian swine farms Tina Widowski, University of Guelph and Penny Lawliss, OMAFRA Status: Completed in 2013. FACT SHEET Evaluation and development of standards for swine production systems Lee Whittington and Bernardo Predicala, Prairie Swine Centre Status: Completed in 2013. FACT SHEET Welfare Assessment Sows & Gilts Welfare Assessment Transport Euthanasia Piglets

FARMSCAPE INTERVIEWS PORK QUALITY & TECHNOLOGY The interviews presented below have been done with researchers and experts involved in projects and activities supported by Swine Innovation Porc that are related to pork quality and technology. 2022 News Tools Expected to Help Abattoirs Target Premium Pork Markets December 8, 2022 Continue 2019 New Technology Promises to Help Better Match Pork Quality to Customers Needs August 23, 2019 Continue Emerging Technologies Help Improve Swine Productivity and Welfare March 4, 2019 Continue New Tools Under Development to Improve Quality Classification of Pork June 25, 2019 Continue Wide Adoption of New Technology Brings Down Costs ​ March 12, 2019 Continue 2017 U.S. Quality Based Pork Grading Announcement Accelerates Need for Canadian Quality Based Grading December 1, 2017 Continue U.S. Pork Industry Announcement Accelerates Need for New Canadian Programming November 2, 2017 Continue Wider Adoption of Technology Reduces Costs, Improves Value June 1, 2017 Continue Quality Based Pork Grading Moving Toward Realization November 24, 2017 Continue Scientists Successfully Process Straw as Feed Supplement October 18, 2017 Continue Adoption of Technology Key to Maintaining Competitive Positioning May 10, 2017 Continue Quality Based Grading Expected to Set New Pork Quality Standard November 10, 2017 Continue Adoption of Technology Helps Improve Productivity September 13, 2017 Continue Novel Technologies Offer Opportunity to Improve Competitiveness May 9, 2017 Continue 2016 Quality Based Pork Grading System Offers Potential to Move the Right Pork Product into the Right Market July 21, 2016 Continue 2014 Novel Technologies Being Adapted to Improve Competitiveness of Canadian Pork Industry December 1, 2014 Continue 2013 Research Shows Temperament Influences Sow Productivity and Meat Quality October 28, 2013 Continue Research Shows Water Sprinklers in Trucks Reduce Heat stress and Improve Meat Quality March 5, 2013 Continue

< 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.