Farms.com Home   News

Swine Health Information Center Releases 2020 Progress Report

The Executive Director of the Swine Health Information Center says, despite the challenges caused by COVID-19, 2020 saw substantial progress in the effort to prepare for and deal with emerging swine disease issues. The Swine Health Information Center, as part of its February eNewsletter, has released its 2020 Progress Report.
 
SHIC Executive Director Dr. Paul Sundberg explains priorities set for 2020 fell within the original mandate established when the Swine Health Information Center was formed in 2015.
 
Clip- Dr. Paul Sundberg-Swine Health Information Center:
 
The mission includes monitoring for emerging diseases, both domestically and internationally and then doing targeted research to help mitigate risks to emerging diseases, to help answer questions about emerging diseases and also to analyse data.
 
There's a lot of data within the pork industry that is voluntarily made available to a lot of different entities and I'm putting those entities together so that data can be looked at in total and do some data mining to try to answer some emerging disease or swine health questions from the data that we have and give that back to producers.
 
In 2020 there were a lot of challenges with COVID-19 that impacted the ability to research, the ability to communicate, to meet with people. It was a challenging year but I think people will see that we made a lot of progress. That's been very helpful and I think very rewarding to see that we continue to make progress in that niche for helping the industry make sure that we can quickly respond to emerging diseases.
Source : Farmscape

Trending Video

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.