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CFFO Concerned about the Health and Safety of Animal Agriculture

Christian Farmers of Ontario Encourages Farmers to Reduce Risk

By , Farms.com

In this week’s Christian Farmers of Ontario (CFFO) commentary, Ted van den Hurk, Vice-President of CFFO reveals some of his concerns about the health and safety of animal agriculture.

In the commentary van den Hurk highlights some of the impacts that outbreaks such as foot and mouth disease and Avian Influenza have had, resulting in major economic losses to not only farmers but to the entire economy.

It’s suggested in the commentary that while these impacts are very real concerns that agriculture producers should have, there is also a proactive way in dealing with these potential risks. For example, the Agriculture Response Materials Management Inc. (ARMMI), that specializes in dealing with situations where there is a disease, threat or emergency, that farm operations and farmers have the tools necessary to ensure containment and control. The ARMMI has a kit for farm operators, containing protection for one farm worker for one day, and it includes things like - hoods, boot covers, disposable gloves, N95 face masks, and more.

The creation of ARMMI was an initiative that began in 2008 to work with livestock and poultry organizations. While ARRMI works primarily with poultry producers, it’s always looking for more participation from other livestock producers.

More information about ARMMI can be found by contacting Lynn McNiven, General Manager at armmi@poultryindustrycouncil.ca.


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Dr. David Rosero: Fat Quality in Swine Diets

Video: Dr. David Rosero: Fat Quality in Swine Diets

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.