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Gastric ulcers in swine – A serious welfare and health problem in pig production

Written by Roger Berrios, Product Manager Acids, Biomin Holding GmbH Simon Skaarup Jensen, Technical Sales Manager Swine, Biomin Holding GmbH Andre VAN LANKVELD, Regional Director Western Europe, Biomin Holding GmbH   Introduction Gastric ulceration or gastric (stomach) ulcers is a condition that is common in pigs. A gastric ulcer is defined as a gastric mucosal defect where the entire epithelial thickness, down to or through the basement membrane has been lost. They appear as a bordered cavity often coated with exudate, and can be acute or chronic. The prevalence of the condition in different categories of pigs differs according to …

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Feeding gilts during the rearing period

By Thomas Sønderby Bruun Senior Specialist, SEGES Danish Pig Research Centre    Abstract Feeding the rearing gilt is the key to longevity and prolificacy. DanBred Hybrid gilts should have at least 12 mm of backfat and a weight of 140–155 kg at first service. Feeding the rearing gilts according to the recommended feeding curve and with diets containing moderate levels of SID crude protein and SID lysine provides an opportunity to inseminate gilts in their second heat at an age of 230–250 days. To maximize litter size, flushing, i.e. minimum 3.4 kg of feed/day, should be initiated at 5–7 days …

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Prepare the creep pre-farrowing instead of creep training

Lisbeth Ulrich Hansen, Senior Research Scientist, Danish Pig Research Centre   Abstract Significantly more piglets use the creep during specific resting periods on day 2 after farrowing if the creep is prepared with approx. 2 cm straw, a sock with wheat grains and a jute sack which the sow had used as nesting material compared the traditional creep training. This trial included two groups (control and trial) with a total of 395 litters. In the control group, creep training was performed in connection with the two first feedings d 1 and 2 post-farrowing. In the trial group, a dedicated effort …

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Ensuring optimal health – gilt introduction

By Lola Kathe Tolstrup, Senior consultant, DVM, PhD, SEGES Danish Pig Research Center, Livestock Innovation.   Abstract Gilts introduced in the sow herd must preferably have the same or higher health status as the sow population, to which they are being introduced. This is to ensure a match of the immune system capacity in the whole herd. If un-matched there can be disease outbreaks with costly consequences. Even though health status is matched, appropriate quarantine facilities and procedures are necessary to prevent introduction of new diseases into the herd as well as to protect new gilts from severe clinical disease …

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Flushing gilts initiated 5-7 days before service in second heat increases litter size

By Thomas Sønderby Bruun, Senior Specialist, SEGES Danish Pig Research Centre Abstract: Maximizing litter size in first parity is of outmost interest to optimize herd productivity. Boar exposure should be used strategically at the right gilt age and weigt to induce first heat. This allows the staff to plan the time for first service in the second heat and thereby to plan when to start the flushing period. Flushing in second heat has the potential to improve litter size in first parity. To discover the effects of flushing on hyper-prolific DanBred gilts, a large-scale experiment was conducted. Close to 2,000 …

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DanBred launches new manual for handling on-farm boars

Building on the success of the Sow & Gilt Manual launched in the autumn of 2018, DanBred now releases a new comprehensive boar handling manual. This is part of DanBred’s increasing commitment to knowledge sharing and working together with leading pig producers for profitable growth. Trine Lund Pedersen, Head of Technical Services at DanBred, says: “DanBred Boars are high quality, performance tested animals. The management and facilities should match the quality of the boars to release their full genetic potential. We now want anybody who has an in-house AI facility, to access all the necessary tools to build the foundation …

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