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When Stress Stacks Up: 8 Ways to Minimize Weaning Stress in Pigs

When you consider the number of stressors wean pigs face, it’s no surprise that starting pigs in the nursery can be challenging, says Madie Wensley, a nutritionist for Pipestone Nutrition. So, the question becomes, what can you do to help? Here are eight tips to help reduce stress.

1. Creep Feeding

Creep-feeding litters during the suckling period is one strategy that can acclimate pigs to solid feed before weaning, explains Wensley. Creep feeding should be considered for older wean-age pigs (over 21 days), as litter intake remains relatively low up until approximately 20 days of age. 

2.    Barn Preparation

Are the lights on? Is the heat on? Is the feed there? From Techmix Innovations Leader Denny McKilligan's perspective, early lifetime care, if done well, pays big dividends down the road. Make sure nipple waterers are turned on and cup waterers are full, feed is available in feeders, barn temperature and ventilation are at the appropriate set points, mats are in place, and brooders are lit well before pigs arrive at the site.

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Validating Net Energy in Commercial Swine Systems - Gustavo Lima

Video: Validating Net Energy in Commercial Swine Systems - Gustavo Lima


In this episode of The Swine Nutrition Blackbelt Podcast, Gustavo Lima, PhD candidate at Iowa State University, explains how soybean meal net energy is evaluated using growth assays and calorimetry. He discusses caloric efficiency, validation under commercial conditions, and differences between controlled and real-world environments. Gustavo also highlights practical implications for diet formulation and ingredient valuation. Listen now on all major platforms!

“Indirect calorimetry provides a precise estimation of ingredient energy, yet validation under production conditions remains essential for accurate application in real systems.”

Meet the guest: Gustavo Lima / gustavo-lima-a9867127 is a PhD candidate in Animal Science at Iowa State University, specializing in swine nutrition, ingredient evaluation, and energy metabolism. With over 15 years of experience across Latin America, his work focuses on soybean meal utilization, caloric efficiency, and applied research for commercial production systems.