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Understanding Stress During Transport Key to Minimising Impact

Pork producers, swine transporters and regulatory authorities are expected to reap the benefits of research underway to assess the effects on pigs of long distance versus short distance transport. As part of ongoing research being conducted by the Prairie Swine Center and the Universities of Saskatchewan and Guelph with support from Swine Innovation Porc and the Agriculture Development Fund Saskatchewan, scientists are tracking the effects of stress during transport on weaned pigs.
 
Dr. Yolande Seddon, an Assistant Professor of Swine Behaviour and Welfare with the Western College of Veterinary Medicine and NSERC Industrial Research Chair in Swine Welfare, says we know transport is a stress but, what we want to guard against is stress becoming a distress.
 
Clip-Dr. Yolande Seddon-Western College of Veterinary Medicine:
 
I think the pigs are very resilient animals. A lot of them walk off the truck and they look good. It's obviously a practice that we regularly do, transporting animals, but then understanding how our practices might be influencing gives us a greater appreciation.
 
Then I think, in turn, we can adjust animal care to ensure that the pigs receive the support they need to overcome a stressor such as transport for example. I think there's always something we can learn and I think this information can go toward supporting recommendations for best practices about how we transport pigs.
 
Also some of it may, in the end, be used to support legislative regulations. Essentially, coming out of this work, there should be definitely recommendations able to come out that would result in some practical application for how, if we need to provide any supplementary support to pigs, what might work.
Source : Farmscape

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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.