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Thousands of pigs die in barn fire north of Yorkton, Sask.

A fire at a pig barn owned by Olymel resulted in the loss of roughly 10,000 pigs.

The barn located in the Sturgis area was a total loss, according to Olymel’s vice-president of production Casey Smit.

“A very unfortunate event. Our staff were on site, they spotted a fire, and called it in to 911 immediately. Obviously, they exited the building and waited for the fire department to come. But, unfortunately, just for the size of facility and how quickly the fire spread, the fire department wasn’t able to do anything more than sort of monitor the situation and unfortunately the barn was completely destroyed,” Smit said.

The pigs in the barn were of various ages. Smit said it was part of a production flow.

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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.