Posts Tagged ‘pork CRC’

AUSTRALIA – Pork CRC: Bench Pressing Lifts – June 02, 2011

June 7, 2011

AUSTRALIA – Pork CRC’s benchmarking scheme for the production performance of the country’s pork industry has completed an initial pilot and is now open to producers nationwide to participate.
Pork CRC

At the Pork CRC’s Brisbane benchmarking meeting were (L-R) Alison Stirling and Nathan Lister, both of Reilly Pastoral, Queensland, Roger Campbell, Pork CRC CEO, Des Bownds, Salisbury Farming Enterprises, Queensland, Paul Taylor, PD and JJ Taylor Piggery, Queensland, Geoff Handley, Highspec Rural Services, Queensland, Jenny Taylor, PD and JJ Taylor Piggery, Queensland, Rowan O’Hagan, Benchmarking Project Manager, Dave Henman, Rivalea, NSW, Laurie Brosnan, Bettafield, Queensland, Ben Jarvis, Liberty Fields, Queensland and Ian Hill, Bailey Creek Piggeries, Queensland.

The 20 current participants recently met in Brisbane to openly discuss and analyse the latest performance and financial figures.

Potential participants with farrow-to-finish production units of 250 sows or more, are encouraged to join for the 2011/12 financial year.

If you are such a producer and wish to participate, contact Pork CRC Project Manager, Graeme Crook, Email graeme.crook@porkcrc.com.au or Tel 08 8303 7973 or Mobile 0417 805 422.

According to Pork CRC CEO, Dr Roger Campbell, benchmarking is a way of determining who is the best at a particular task or process and, hopefully, why they are able to achieve the figures they do.

“Benchmarking sets the standard for everyone to aspire to,” he said.

Information ThePigSite News Desk

AUSTRALIA – Pork CRC: Pork on a Health Roll – June 01, 2011

June 7, 2011

AUSTRALIA – Potential health benefits offered by pork’s high protein: energy ratio and its low fat content on cardiometabolic health, weight loss and weight management and control of Type 2 diabetes, has now been demonstrated.
Pork CRC

Pork CRC Program Three Manager, Heather Channon of APL, with Nutrition Society of Australia President, Professor Manohar Garg and Jennifer McArthur of The University of Sydney at the 34th annual scientific meeting of the Nutrition Society of Australia. Five Pork CRC supported researchers presented ground breaking research under the collective banner ‘There’s Something About Pork’.

Pork has also been shown to be similar to other meats in its satiating ability (or the feeling of fullness after a meal) and may have a beneficial role on the health and well being of young women. Australia’s pork industry, with integral funding from the Pork CRC and APL, has supported several research studies by some of Australia’s most highly regarded human nutritionists.

Globally, little information about the benefits of consuming fresh lean pork has been available, until now. According to APL’s Heather Channon, who managers the Pork CRC’s Program 3 (‘Enhancing capacity to deliver nutrients that promote health and well-being through pork’) research outcomes include:

    • Regular consumption of lean fresh pork may improve body composition without adversely affecting risk factors for diabetes and cardiovascular disease.Overweight men and women, who ate less than one pork meal per week, were either provided with 1050g/wk and 750g/wk, respectively, of lean fresh cuts of pork (steak, sausages, diced, minced and stir fry) to incorporate into their diet for six months. Improvements in weight, body mass index, waist circumference and body composition occurred after only three months in people on the high pork diet, compared to those eating their normal diet. The modest reduction in weight was due to loss of fat mass from the abdominal region. These small improvements in body composition were achieved without changing energy or protein intake.
    • A follow-up study is now being conducted in overweight and obese men and women to compare the effect of regular consumption of lean pork on body composition, with chicken and beef. This study will show if there is any difference between consuming lean pork, chicken or beef on body composition measurements. This project will be completed in January 2012.
    • Low thiamine levels, associated with microvascular problems, have been reported in people with Type 2 diabetes. As pork is naturally high in thiamine (a 150g serve of pork provides 136% of the RDI), the inclusion of Australian pork in a high protein, low carbohydrate, low fat, energy restricted diet may be a way of improving thiamine status in overweight/obese people with Type 2 diabetes. This was explored in a dietary study comparing the effect of a high protein, high pork diet or high carbohydrate diet with or without resistance exercise in overweight/obese people with Type 2 diabetes. Thiamine status was improved in people on the high protein, high pork diet compared to those on the high carbohydrate diet. A high protein, high pork diet, combined with resistance exercise, also improved weight loss and body composition compared to a high carbohydrate diet. Lean pork was shown to be a valuable source of protein when included in high protein diets for weight management in Type 2 diabetes.
    • Consumption of a high protein diet can increase satiety, but little information exists for a potential satiating effect of pork. Outcomes from our research on satiety demonstrated that pork can be positioned equally with beef and chicken in its effect on satiety and release of appetite-related intestinal hormones and insulin.
  • Consumption of pork, including a range of lean pork cuts, mince and sausages, for 12 weeks by young women was shown to maintain haemoglobin levels to the same extent as low dose iron supplementation and also enhanced the feeling of wellbeing. More work is now being planned by the Australian pork industry to provide scientific evidence on the health benefits of consuming fresh Australian pork to consumers and health professionals.

Pork Facts

  • Pork has the highest protein: energy ratio of all meats.
  • Pork is the most consumed meat in the world.
  • The Australian Pork Nutritional Survey in 2006 showed that lean, trimmed pork is as lean as skinless chicken breast and has half the fat of red meat.
  • Pork is a source of essential vitamins, including Vitamin B12, Vitamin B6, thiamine and niacin and minerals, including zinc, selenium and magnesium.
  • Trimmed lean pork is a healthy, tasty variation from chicken, beef or lamb in recipes.
  • Pork blends perfectly with a huge range of flavours and cooking styles, making it a versatile meat choice.
  • There’s no need to over-cook pork.

Information ThePigSite News Desk

AUSTRALIA – Pork CRC: From the Top Shelf – May 27, 2011

June 1, 2011

AUSTRALIA – “We are rapidly approaching the official end of the CRC for an Internationally Competitive Australian Pork Industry,” writes Dr Roger Campbell, CEO of Pork CRC.
Pork CRC

Dr Roger Campbell, CEO, Pork CRC

The current Pork CRC officially terminates 30 June 2011, although about $2.5 million will be carried over to the CRC for High Integrity Australian Pork (HIAP) to complete projects. Being involved with the current Pork CRC has been an exciting and rewarding experience and it has been made so by the enthusiasm and tremendous contributions to the R&D and utilisation programmes by researchers and industry participants.

According to Dr Campbell, Australia has seen a transformation in the research arena and in the confidence of producers and the other industry stakeholders during the six years the Pork CRC has operated.

Global Positioning

Dr Campbell writes, “I know from my travels that Australia’s pork industry is now much better positioned globally than it was six years ago. There is no doubt that we will continue to face pressure from exporting countries to allow the entry of more pork and different forms of pork into Australia.”

However, he believes the country is making significant progress with retailers and consumers regarding the uniqueness and value of Australian grown pork. The CRC for HIAP is all about further differentiating Australian pork on health, environmental and welfare grounds, Dr Campbell writes.

Definite Challenge

While this is a definite challenge, given the high stakes and enthusiastic support from researchers and industry, there’s little doubt the objectives will be achieved and Australia will see the industry evolve further. Hopefully, this evolution will be to the point that the gap between us and other pork producing countries will be too big to jump, or there’ll simply be no reason to think of sourcing pork from overseas. That is the vision and the CRC for HIAP and APL will concentrate their efforts to ensure it is achieved.

Maximum Impact

Meanwhile, Australia needs to ensure the projects yet to be completed are done so with maximum efficiency and impact and that this year’s Australasian Pig Science Association (APSA) meeting in Adelaide is as successful as APSA Cairns in 2009. The country is looking for as many publications from Pork CRC researchers and students as possible.

Sincere Thanks

Dr Campbell writes: “Given this will be the last newsletter of the current Pork CRC, I extend my sincere thanks to our Chairman, Dr John Keniry and his Board for their assistance and guidance in the last six years.

“Likewise, thanks to all my staff for their support and hard work and, last, but by no means least, thanks to our participants, researchers, students and producers for their input and assistance.

“Without your efforts, the Pork CRC would not have been as successful as it has. I also record my appreciation to the Federal Government for its past and future support and funding of the Pork CRC.”

Roger Campbell and the Pork CRC Board enjoyed a tour of Rivalea’s Corowa, NSW outdoor facility, hosted by Kenton Shaw (right), as part of the Board’s April quarterly meeting. The experience was enjoyed by the directors, all of whom seemed to be welcomed by the piglets which freely roam the countryside. A visit to Rivalea’s boning room and abattoir was equally impressive, with a lot of value adding taking place under four Rivalea Brands. Rivalea R&D staff updated the Board on Pork CRC supported R&D projects.

The four programmes and main objectives of the CRC for High Integrity Australian Pork will be:

    1. CONFINEMENT-FREE SOW AND PIGLET MANAGEMENT will reduce and ultimately eliminate the need for sow confinement during farrowing, lactation and gestation by developing innovative housing, mating and suckling systems.
      Programme leader: Dr Ray King.
    1. NEXT GENERATION HEALTH MANAGEMENT AND ANTIBIOTIC REDUCTION will involve new and novel diagnostic tools to monitor enteric and respiratory pathogen loads in production units and better defining and understanding of the virulence genes which cause disease. The target is to reduce antibiotic use by 50 per cent.
      Programme leader: Dr Brian Luxford.
    1. HEALTHY PORK CONSUMPTION involves innovative research to develop quality assessment and assurance tools for pork for domestic and overseas markets and an understanding of key Asian markets and how the High Integrity Australian Pork concept fits within these markets.
      Programme leader: Dr Darryl D’Souza.
  1. CARBON-CONSCIOUS NUTRIENT INPUTS AND OUTPUTS will develop commercially viable feeding and effluent management systems for pig production that significantly reduce the net carbon footprint while maintaining production efficiency. The target is to reduce Carbon output to 1.0 kg/kg carcass produced.
    Programme leader: Dr Rob Wilson.

Please note that education activities will be embedded within each programme, with specific education targets and milestones for each programme.

Information ThePigSite News Desk

AUSTRALIA – Benchmark When Only the Best Will Do – May 18, 2011

May 24, 2011

AUSTRALIA – Experienced pig nutritionist Geoff Handley of Highspec Rural Services credits the recent push by Australia’s Pork Cooperative Research Centre (Pork CRC) to implement a national performance benchmarking programme for motivating higher production levels in most of the 10 Queensland farms he consults to.

“By comparing their performance to others in the project, on a standardised basis, they’ve been able to quantify in real world terms where they can still move forward,” Mr Handley explained.

“By sharing information within the group, who run a total of 7500 sows, from the better producers to those who can still improve, significant impacts will be made across all participating farms.

“The Pork CRC benchmarking project and particularly the correlation between such performance parameters as weaning age and pigs weaned per sow per year, will allow the whole industry to adjust its management accordingly,” Mr Handley said.

Highspec Rural Services provides nutrition and business services to the pork industry in Queensland and believes in linking farm performance output to feed and management practices, in order to achieve world’s best practice and output from each of those farms.

“Pork CRC benchmarking is one of the tools I use for my clients, all of whom are family farms, to keep them striving for the best of the best performance,” Mr Handley said.

The Pork CRC’s benchmarking scheme for the production performance of Australia’s pork industry has completed an initial pilot stage and is now open to producers across Australia to participate.

The 20 current participants recently met in Brisbane where the latest very interesting performance and financial figures were analysed and discussed in an open forum.

Potential participants with farrow-to-finish production units of 250 sows or more, are encouraged to join for the 2011/12 financial year.

According to Pork CRC CEO, Dr Roger Campbell, benchmarking is a way of determining who the best is at a particular task or process and, hopefully, why they are able to achieve the figures they do.

“Benchmarking sets the standard for everyone to attempt to achieve,” he said.

“Once you decide what to benchmark and how you’ll measure that, it’s invigorating determining how someone got to be the best and what you must do to get there.

“For many pork producers, being involved in a benchmarking group can be highly rewarding, motivating and well worth the additional effort,” Dr Campbell said.

Information ThePigSite News Desk

GLOBAL – Seasonal Infertility in Pigs – April 2011

April 19, 2011

Questions on what seasonal infertility is and how to minimise it are answered by Professor Paul Hughes and Dr Will van Wettere of Australia’s Pork CRC.

  • What is seasonal infertility?
  • What are the major risk factors?
  • What’s new?
  • How to minimise it?

What is Seasonal Infertility?

Seasonal infertility is a reduction in fertility and fecundity in breeding pigs at a particular period of the year – usually summer and early autumn. It shows up mainly as two problems:

    • more difficulty coming on heat – seen as delayed puberty attainment in gilts, extended weaning-to-oestrus intervals in sows and higher anoestrus rates (stales) in both gilts and sows
  • higher rates of early pregnancy failure (see table 1) – most usually detected as more irregular returns to service 25 to 35 days after breeding, although some herds may not detect these failures until later in pregnancy (see Table 2).

In addition, a few herds also see lower litter size in gilts and sows bred during the seasonal infertility period.

Table 1. Typical seasonal infertility pattern for pregnancy losses
Spring Summer/Autumn
No. of sows 135 175
3-week returns 5 14
Negative Pregnancy Test 5 22
Abortions 1 4
Adjusted farrowing rate 91.9% 77.1%
O’Leary, Final Report to Pork CRC, 2010

What is interesting is to take a second look at these apparent pregnancy losses, using blood hormone levels that can establish if a pregnancy started and, if it did, when it failed. When this was done, an interesting pattern emerged (Table 2). Essentially, the vast majority of NIPs (Not-In-Pig), as identified on farm were actually conception failures (three-week returns), or early pregnancy failures (returns around 25 to 35 days). In the case of misdiagnosed three-week returns, they are classified as NIPs due to inaccurate heat checking around three weeks post-insemination. Early pregnancy failures recorded on farm as NIPs are usually a result of variable ultrasound technique or, more likely, testing too early (less than 28 to 35 days after breeding).

Thus care should be taken, particularly during the seasonal infertility period, to ensure adequate and accurate oestrus detection and ultrasound pregnancy diagnosis procedures.

Table 2. What really happens to summer pregnancies – an analysis of 25 summer pregnancy failures
On-farm observations What the hormones tell us
3-week returns 6 12
Early pregnancy failure 9 12
NIPs 10 1
van Wettere et al, Report to Pork CRC 2008

Despite more than 40 years of research on this topic around the world, we still do not fully understand what causes seasonal infertility, mainly due to its unpredictability. In some years, it is hardly seen while in other years, it has a major impact on farrowing rates and herd fertility (see Figure 1). Worryingly, it can be occurring on some farms in a region, or even in some sheds within the same farm, but not others.

Figure 1. Proportion of sows in the same herd losing their pregnancies in the summer/autumn period in 2007 and 2008
(van Wettere et al. Report to Pork CRC, 2008)

What we do know is that seasonal infertility must be due to either the long daylight hours of summer and early autumn and/or the higher environmental temperatures associated with this time of year. In fact, it seems to be due to both these factors as it is experienced in Scotland (extremely long daylight hours in summer but low temperatures) and in Australia (relatively short summer days but much higher temperatures).

What are the Major Risk Factors?

Pork CRC-funded research at the University of Sydney by Drs Michael Bertoldo, Chris Grupen and Trish Holyoake has been identifying the key risk factors for seasonal infertility in sows.

The take-home messages from their studies are that sows are at greatest risk of displaying seasonal infertility if they:

  1. are at parity 6 or more
  2. take longer than five days to return to heat after weaning
  3. are early weaned
  4. wean fewer than eight piglets.

Interestingly, these are also factors that contribute to reduced sow fertility and fecundity for the rest of the year, suggesting that seasonal infertility is most likely to be shown by sows that are of questionable fertility, or have been subjected to sub-optimal management, regardless of season.

This is almost certainly true in gilts as well. Those gilts that are most resistant to puberty stimulation, are also the most prone to delayed puberty in the summer and early autumn. What is more, increasing a gilt’s stimulation by providing regular boar contact from around 25 weeks of age will reduce, but not eliminate, the seasonal delay in puberty attainment.

It seems clear that individual gilts and sows appearing to be at greatest risk of showing a seasonal infertility problem, are those that are low ranking and group-housed, where competition for feed is high.

What’s New?

Recent Pork CRC research at Roseworthy by Dr William van Wettere and Professor Paul Hughes suggests that two key elements of seasonal infertility are that:

  1. sows may ovulate earlier in the heat period during the summer/early autumn
  2. hormonal support of the pregnancy may be reduced in weeks three to four after breeding.

In other Pork CRC-funded research at the University of Sydney (by Drs Bertoldo, Grupen & Holyoake), evidence has emerged that the eggs shed in the seasonal infertility period are of poorer quality than those ovulated over the rest of the year. This could result in poorer fertilisation, failure of fertilised eggs to develop through the embryonic growth stages and/or poorer corpus luteum formation, causing reduced/inadequate release of progesterone, which is the key hormone required for pregnancy support.

How to Minimise Seasonal Infertility

Realistically, we do not yet adequately understand the causes of seasonal infertility to eliminate it – the best we can do is to take those steps that research and practical experience tell us will lessen its impact. Thus, for example, we should attend to the key risk factors outlined earlier.

We should also consider:

    • maximising nutrient intake by lactating and weaned sows
    • provisioning cooling for lactating and weaned sows
    • providing additional boar stimulation for oestrus after weaning
    • group housing sows between weaning and mating/insemination
    • when grouping gilts or sows, ensuring you match them closely for size/weight
    • ensuring gilts and weaned sows are not overcrowded
    • mating/inseminating during the cooler parts of the day
    • increasing the frequency of heat checking to twice daily in the seasonal infertility period, and mating/inseminating sows at first heat detection regardless of when they return after weaning, given the recent finding that sows appear to ovulate earlier in the heat period during the summer/autumn period. Once the first mating/insemination has occurred, further matings/inseminations can be provided at 24-hour intervals, as normal.
    • including betaine at 2kg per tonne in the gestation diet if the litter size is relatively low
    • housing mated/inseminated gilts and sows individually, or maintaining them in stable groups from before mating/insemination until at least four to five weeks post mating/insemination (Mixing gilts in early pregnancy is risky, especially if it occurs after day four post-mating/insemination)
    • individually feeding mated gilts and sows, at least for the first four to five weeks of gestation
    • low (up to 2.3kg per day) feeding gilts for the first three to four days after mating/insemination
    • high (more than 3kg per day) feeding gilts and parity 1 sows for four to five weeks from day four post mating\insemination (This does not seem to have any benefit in older sows and can reduce performance in all sows if applied at other times of the year)
    • conducting more frequent and rigorous checks for gilts/sows returning to oestrus between days 18 and 32 post-mating/inseminating
  • applying a good pregnancy diagnosis procedure at four weeks post mating/insemination, and again three to four weeks later.

Alongside these changes, improve planning to help anticipate the seasonal infertility period and have enough additional gilts on hand to cover for the anticipated drop in farrowing rate. However, this must be achieved without crowding the gilts, i.e. they must have at least 1.8 square metres of space each, regardless of the number involved.

Lastly, as the period of seasonal infertility tends to coincide with the peak in staff holiday absences, it is worth carefully organising staffing schedules through this period to ensure some of the staff more experienced in this area, are on hand each week.

AUSTRALIA – Pork CRC Scientists Consulted by Pig Vets – April 01, 2011

April 5, 2011

AUSTRALIA – Australia’s Pork Cooperative Research Centre (CRC) today announced it would be a major sponsor of the 2011 Australian Pig Vets’ meeting in Melbourne in July.
Pork CRC

The Pork CRC will support the attendance of keynote speakers Professor Mary Barton, University of South Australia, Dr Toni Chapman and Dr Alison Collins, both of The Elizabeth Macarthur Agricultural Institute, Industry and Investment NSW, Dr Megan Edwards, ACE Livestock Consulting and Dr Sue Yen Woon, Rivalea.

Dr Trish Holyoake, scientific convenor for the Pork CRC supported 2011 Australian Pig Vets meeting in Melbourne.

According to Pork CRC CEO, Dr Roger Campbell, these researchers have been leading Pork CRC supported research projects, some of which are some distance from adoption or application on farm, but others are very close.

“This meeting of veterinarians who work directly with pork producers on farms provides an opportunity for Pork CRC research findings to be robustly discussed in a technical forum, subsequently assisting the adoption and commercialisation process,” he said.

Australian Pig Vets, a special interest group of the Australian Veterinary Association, will hold its meeting on July 24-26 at Rydges Hotel, Flemington Rd., North Melbourne.

For more information: Dr Trish Holyoake, scientific convenor, Mob 0419 231 534.

Information ThePigSite News Desk