Por Journal September/October 2013

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PrintPost Approved PP243096/00002 ISSN 1032 3759 Pork Journal September/October 2013 Volume 35, Number 5 Energetic approach by carbon conscious Pork CRC NSP Enzyme improves ileal digestibility of nutrients and boosts profitability of pig production A retrospective of the Australian pig industry. Part Two Securing a sustainable future with APIQ free range accreditation

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Transcript of Por Journal September/October 2013

Page 1: Por Journal September/October 2013

PrintPost Approved PP243096/00002 ISSN 1032 3759

PorkJournal September/October 2013

Volume 35, Number 5

Energeticapproach by carbon conscious Pork CRC

NSP Enzymeimproves ilealdigestibility ofnutrients andboosts profitabilityof pig production

A retrospective ofthe Australian pigindustry. Part Two

Securing asustainablefuture withAPIQ freerangeaccreditation

Page 2: Por Journal September/October 2013

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Page 3: Por Journal September/October 2013

OFFICE ADDRESS:22 George St, East Gosford NSW 2250Ph: 02 4323 0005 Mob: 0419235288SUBSCRIPTIONS: AUSTRALIA One year – $66.00*.Send payment and full details to: Pork Journal, GPO Box 1846, Sydney NSW 2001Phone (02) 9492 7386 Fax: (02) 9492 7310 NEW ZEALAND One year – $NZ80. OTHER COUNTRIES Asia Pacific including theSubcontinent – One year: Airmail – $A90; Rest of the World – One year: Airmail – $A90. Please send payment in Australian dollars. *Australia subscription rate includes GST.

CHANGE OF ADDRESS: Send details to:

GPO Box 1846, Sydney NSW 2001,

Fax: (02) 9492 7310 (Subscriptions only).

ALL MATERIAL COPYRIGHT

(editorial and advertisements) and may not be

reproduced without the written consent of the

publishers. Whilst every care is taken to ensure the

accuracy of the contents of PORK JOURNAL, the

publishers do not accept any responsibility or

liability for the material herein.

Editorial EnquiriesPeter Bedwell or Rosemary Embery02 4323 0005 or 0419 235 288

Staff:Editor/Ad Sales: Peter BedwellPh: (02) 4323 0005 Mob: 0419 235 288Production: Rosemary Embery Email: [email protected]: 0409 944 472Journalist: Alex BedwellMob: 0478 647 798Website: www.primarymedia.com.au

PORK JOURNAL consists of a bi-monthly managementmagazine and an annual industry review. Published by C D Supplies Pty Ltd (ACN 091 560 557)

NEWS4 Energetic approach by carbon conscious Pork CRC

Australia’s pork industry has embraced the benefits of on-farm biogas energy.According to Rob Wilson, Leader of CRC for High Integrity Australian Pork (PorkCRC) ‘Carbon conscious nutrient inputs and outputs’ Program, biogas energy suitsthe Australian pork industry because pork manure offers a high yield to biogas andsignificant heat is needed on-farm at piggeries.

15 Danish report slight increase in pig-related MRSA in humans

Last year, in 12.5% of the human MRSA cases in Denmark, the so called pig type,CC398 was involved. This is a year-on-year increase of 2.5%, states the Danishsurveillance report Danmap, for 2011.

16 Groundwater supports industry worth $34 billion

Australia’s reserves of groundwater help earn the nation a steady $34 billion a yearfrom mining, food production and manufacturing, according to a new study. Manypig and poultry farmers rely on bore water as a prime source of water and groundwater is also used to irrigate crops vital to intensive livestock industries.

21 Tesco UK labels Dutch pork as British product

UK supermarket giant Tesco, has apologised for the mislabelling of two pork chopsas British when tests have revealed they were probably Dutch. Pork carrying theRed Tractor logo that was purchased in a Tesco store in Salford, GreaterManchester, by a BBC reporter was sent to a German laboratory for testing.

6 MAIN FEATURE

Securing a sustainable future with APIQ free range accreditation

One of the first APIQ FR farms to receive accreditation is Greta Valley Free Range Porksituated near the picturesque Millawa wine region of Victoria. The farm is run by Kimand Brian Smith and its free range produced pork has many devotees in the region.

18 SPECIAL FEATURE

A retrospective of the Australian pig industry. Part Two

Jim Berting looks back at his more than 50 years involvment in the Australian pigindustry. He arrived in Australia in 1966 and saw the local industry from a newcomer’sperspective. From previous experience with the UK and European pig industries oversome years, he had seen how, around the world, pig producers and their pigs adapt tolocal circumstances of climate, food sources and consumer demand.

12 NUTRITION FEATURE

NSP Enzyme improves ileal digestibility of nutrients and boosts profitability of pig production

NSP�enzymes�provide�benefit�from�non-conventional�raw�materials�in�pig�diets.�Theenzyme�complex�used�in�pig�trials�effectively�improved�diet�digestibility�and�also�helpedwith�restoring�the�performance�of�grower�and�finisher�pigs�fed�low�cost�(US$8-9/mt)�formulation.�

PORK JOURNAL, September/October 2013       3

Kim and Brian Smith, Greta Valley

Free Range Pork.

PorkJournal

September/October 2013Volume 35, Number 5

Contents

PRODUCT NEWS

12 Virkon LSP: rebranding Farm Fluid HD ROW

Page 4: Por Journal September/October 2013

Dr Rob Wilson, Leader, Pork CRC

Program Four, ‘Carbon conscious

nutrient inputs and outputs’.

4 PORK JOURNAL, September/October 2013

NEWS

Energetic approach by carbon conscious Pork CRC

Mundubbera piggery goes up in flames

Australia’s�pork�industry�has�embraced�thebenefits�of�on-farm�biogas�energy.�

According�to�Rob�Wilson,�Leader�ofCRC�for�High�Integrity�Australian�Pork(Pork�CRC)�‘Carbon�conscious�nutrientinputs�and�outputs’�Program,�biogas�energysuits�the�Australian�pork�industry�becausepork�manure�offers�a�high�yield�to�biogasand�significant�heat�is�needed�on-farm�at�piggeries.�

Biogas�is�being�used�at�Australian�piggeries�for�direct�heating�via�hot�water,�orfor�combined�heat�and�power,�with�on-siteuse�and/or�grid�exports�of�excess�power.�

About�8%�of�Australia’s�national�porkproduction�is�harvesting�biogas,�with�a�further�2%�or�so�under�construction�and10%�in�various�stages�of�planning�and�development.�More�than�30%�are�likely�tobe�using�biogas�energy�by�2020.�

According�to�Dr�Wilson,�the�most�popular�biogas�systems�have�been�unheatedconventional�covered�lagoons,�because�oftheir�relatively�low�cost,�simplicity�and�lowoperator�input�requirements.�

“Also,�space�is�not�so�restricted,�with�piggeries�highly�dispersed�and�our�prevailingwarm�climate�leading�to�relatively�modestseasonal�fluctuations�in�biogas�flow.”�

To�drive�biogas�uptake�at�Australian�andNew�Zealand�piggeries,�Pork�CRC�funds�theBioenergy�Support�Program�(BSP),�led�byDr�Stephan�Tait�at�the�Advanced�Water

Management�Centre,�University�ofQueensland.�

The�BSP�promotes�biogas�energy,�supports�pork�producers�with�site-based�biogas�feasibility�assessments,�provides�technical�information�and�resources�tostreamline�adoption�based�on�case�study�datafrom�demonstration�sites�and�identifies�andpromotes�targeted�research�to�further�benefitthe�pork�industry.�

Adoption�of�biogas�has�been�shown�tobe�economically�feasible�at�many�sites,�with�asignificant�positive�return�on�investment�over10�years.�

Dr�Wilson�said�that�life�cycle�assess-ments�of�Australian�pork�supply�chains�suggested�the�majority�of�greenhouse�gasemissions�for�production�are�methane�emissions�from�effluent�treatment�and�capturing�and�using�biogas�on-site�couldreduce�on-farm�emissions�by�60�to�80%.�

“This�suggests�the�industry�goal�of�on-farm�emissions�of�around�1kgCo2-eq�per�kgpork�produced�is�achievable�and�that�theAustralian�pork�industry�has�the�potential�tohave�the�lowest�global�warming�potential�ofpork�production�worldwide.

“The�future�of�biogas�energy�atAustralian�piggeries�looks�bright�and�withthe�ongoing�support�of�the�BioenergySupport�Program�through�Pork�CRC�andAPL,�opportunities�are�becoming�realitiesacross�Australia,”�Dr�Wilson�said.

More�than�20�firefighters�fromMundubbera,�Eidsvold,�Gayndah�andBiggenden�joined�forces�to�battle�the�blazejust�off�Mundubbera-Durong�Rd�as�theMundubbera�piggery�in�Queensland�burntdown�on�October�17.

Multiple�emergency�calls�were�madearound�11am�with�crews�containing�thefire�around�2pm�and�not�leaving�the�sceneuntil�6pm.

Queensland�Fire�and�Rescue�ServiceNorth�Coast�Region�Zone�CommanderAdam�Gwin�had�nothing�but�praise�for�thefire�fighters�and�members�of�the�communityand�said�they�did�a�magnificent�job.

“They�all�just�dug�in�and�made�a�fantastic�effort,�all�the�fire�crews,”�MrGwin�said.

“The�support�which�rallied�very�quickly

from�within�the�community�was�fantastic.“It�certainly�didn’t�take�long�for

refreshments�to�arrive�to�keep�the�crewsworking.”

The�loss�of�livestock,�structures�andequipment�will�be�a�blow�for�a�businessthat�suffered�a�huge�setback�during�theJanuary�floods.

“It’s�an�absolute�tragedy�when�thesethings�happen�to�any�business,�especiallyout�in�rural�communities,”�Mr�Gwin�said.

“Certainly�from�a�fire�service�perspective,�and�from�my�own�perspective,we�would�hope�that�their�recovery�effortsare�speedy�and�hopefully�they�get�the�bestresult�that�they�can�possibly�get.”

Despite�the�mild�winds,�plumes�ofthick�black�smoke�could�be�seen�from�thecentre�of�Mundubbera�CBD.

The Mundubbera piggery which

suffered in the January floods has

now been burnt down.

“That�indicator�of�smoke�is�commonwith�any�structural�fire,”�Mr�Gwin�said.

“There’s�toxicity�in�any�smoke�and�it’simportant�for�people�not�to�be�in�thesmoke�plume,�regardless�of�what�sort�of�fireit�is.”

Page 5: Por Journal September/October 2013

Avoid the economic impact of Glässer’s disease.1

www.pfizeranimalhealth.com.au

Pig Health. Performance. Growth.

Pfizer Australia Pty Ltd. 38–42 Wharf Road, West Ryde NSW 2114. ABN 50 008 422 348. ®Registered trademark of Pfizer Australia. PAL0680/PJ

References: 1. Ross Bowles – DPI pegpen, 2002. 2. Rafiee M, Blackall PJ. Aust Vet J 2000; 78: 172–174. 3. Kielstein P, Rapp-Gabrielson VJ. J Clin Microbiol 1992; 30:862–865. 4. Turni C, Blackall PJ. Aust Vet J 2010; 88: 255–259. 5. Cargill C, et al AAPV proceedings 2002; 29-33 6. RespiSure HPS Product Information.

Glässer’s disease is a blood infection caused by the bacterium Haemophilus parasuis (HPS).

2-5 The serious consequences

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Page 6: Por Journal September/October 2013

6 PORK JOURNAL, September/October 2013

Securing a sustainable future withAPIQ free range accreditation

w

kept�permanently�outdoors�for�their�entirelife�with�shelter�from�the�elements�provided,�furnished�with�bedding. 

“FR�pork�production�consists�of�out-door�paddocks,�which�include�rootingand/or�foraging�areas,�wallows�(where�stateregulations�and�seasonal�climates�permit)and�kennels/huts�for�shelter.�

“The�huts�allow�the�animals�to�seekshelter�from�environmental�extremes.�

“They�also�provide�additional�protec-tion�for�the�piglets�when�very�young.�Theweaners,�growers,�and�sows�from�whichthey�have�been�bred�have�access�to�paddocks�at�all�times�for�their�entire�life.�

“Shelter,�food�and�water�must�be�provided�and�all�pigs�must�be�able�to�movefreely�in�and�out�of�the�shelter�and�movefreely�around�the�paddocks,�unless�requiredto�be�confined�for�short�amounts�of�timefor�routine�husbandry�or�diagnostic�procedures�to�be�conducted.

“All�pigs�raised�under�FR�conditions

On�March�9,�2012�after�consultingwidely�with�industry�customer�supply�chainand�environmental�experts,�Australian�PorkLimited�announced�its�APIQ�Free�RangeAccreditation�Scheme�which�states�that:

“Free�Range�(FR)�means�that�pigs�are

By PETER BEDWELL

must�comply�with�the�Model�Code�ofPractice�for�the�Welfare�of�Animals�–�Pigs(3rd�edition,�2007)�to�show�compliancewith�state�animal�welfare�regulations�anduse�good�land�management�practices�as�perthe�National�Environmental�Guidelines�forPiggeries�(2nd�Edition�Revised,�2010)(NEGP). 

“Shelters�or�sheds�with�verandas�orsmall�pens�attached�–�are�NOT�consideredFR�as�they�do�not�comply�with�the�APIQFR�Standards.

“A�producer�with�this�setup�does�notqualify�for�FR�or�Conditional�FRCertification.�Under�the�NEGP�they�wouldbe�considered�as�a�‘Feedlot�Outdoor’,�thecode�explains.

That�there�is�a�need�for�an�industryderived�code�and�audit�process�for�freerange�pig�producers�is�beyond�dispute.

There�are�clearly�a�proportion�of�consumers�prepared�to�pay�a�premium�forwhat�they�regards�as�‘welfare�friendly’�pork

Hoop shelter has been adapted as a walk through shelter

for growers on the Greta Valley free range farm.

Page 7: Por Journal September/October 2013

Key Facts About Mycotoxins• There are approximately

500 known mycotoxins. • Interaction between toxins

makes diagnosis difficult.• Long term exposure to

low levels of mycotoxinsin the diet can reduce pig performance.

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PORK JOURNAL, September/October 2013      7

Page 8: Por Journal September/October 2013

8 PORK JOURNAL, September/October  2013

Above: Dr Trish Holyoake, Senior

Veterinary Officer DPI helped with the

accreditation process. Left: Dr Sarah De

Greef from Chris Richards & Associates.

Below: Bershires are ideal for outdoor

free range farm.

and�of�course�the�retail�sector�needs�to�beable�to�supply�what�they�perceive�as�customer�preference.

Apart�from�animal�welfare�groups,�consumer�and�social�action�organisationshave�put�pressure�on�both�governments�andregulators�to�be�more�clear�on�food�labelingissues.

Finally�there�are�environmental�issuesspecific�to�free�range�pig�rearing�that�needto�be�addressed�to�ensure�sustainable�farm-ing�practices.

The�APIQ�Free�Range�(FR)�code�is�justone�of�three�new�codes�established�last�yearand�includes�Gestation�Stall�Free�(GSF)�andOutdoor�Bred�(OB).

The�standards�are�monitored�by�a�teamof�auditors,�who�are�all�experts�in�theirfields�and�have�considerable�experience�inthe�industry.

A�panel�of�experts�helped�to�design�anddefine�the�codes�and�include�veterinary,producer�expertise�as�well�as�consumerinterest�representation.

Current�members�of�the�panel�are�EricThornton,�Sharon�Starick,�Helen�Fletcher,Ian�Parish�and�Coles�meat�quality�managerJackie�Healing.

One�of�the�first�APIQ�FR�farms�toreceive�accreditation�is�Greta�Valley�FreeRange�Pork�situated�near�the�picturesqueMillawa�wine�region�of�Victoria.

The�farm�is�run�by�Kim�and�BrianSmith�and�its�free�range�produced�pork�hasmany�devotees�in�the�region�as�well�asMelbourne.

Not�only�are�the�pigs�on�Brian�andKim’s�farm�free�range�reared,�they�are�thefamous�heritage�Berkshire�breed�deliveringadded�niche�market�consumer�appeal.

The�farm�is�125�hectares�and�beforepigs�were�introduced�in�2010,�the�lush�paddocks�supported�cattle.�Brian�owned�adairy�farm�for�a�long�period�before�he�andKim�took�on�their�Berkshire�pigs.

Kim�had�long�been�a�devotee�of�miniature�Shetland�ponies�and�they�stillkeep�some�on�the�property�today�–�their�little�stallion�is�not�only�cute�but�a�showchampion.

With�a�combined�affinity�for�animalsand�farm�life,�the�pair�became�interested�inthe�possibility�of�free�range�pig�farming.

Kim�did�plenty�of�research�before�giving�up�a�9�to�5�administrative�job�in�ofall�things,�a�company�manufacturingsausage�casings,�and�in�April�2010�theyacquired�four�gilts�and�a�boar�and�got�thebusiness�started.

They�gradually�built�up�the�herd,�andjust�as�importantly,�developed�a�marketingplan�to�sell�their�pork.

Today�they�run�48�sows�(whichincludes�replacements)�putting�them�at�theupper�end�of�the�AQIP�definition�of�a�small

v

Page 9: Por Journal September/October 2013

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tion aormaFor more inf

The end result is fewer lightweights,.efficiency

y to prevent ileitis and other enteric diseases,proven wa

EAH12008.yy and Compangonal colour bar are trademarks of Eli Lill

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contact your veterinarian,bility of your herd,

bout how a customised health prog

less variaThe end result is fewer lightweights,

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feedmill or Elanco on contact your veterinarian,

ylan 50 can TTylan 50 can ting ram incorporabout how a customised health prog

‘full value’ pigs.tion and more less varia

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Early adopters, Kim and Brian Smith

with their AQIP Free Range

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farm�(up�to�50�sows).�Four�boars�arehoused�on�the�property.

When�the�APIQ�FR�code�was�intro-duced�Kim�and�Brian�decided�that�theywould�go�for�accreditation�under�thatscheme.

In�the�years�before�turning�to�raisingpigs,�Brian�had�regularly�fertilised�the�pad-docks�while�raising�cattle�so�they�were�inpretty�good�shape�to�accommodate�a�herdof�Berkshires.

Dr�Trish�Holyoake,�Senior�VeterinaryOfficer�–�pigs�DPI,�Bendigo�who�is�anAPIQ�auditor,�helped�Brian�and�Kimthrough�the�accreditation�process.

Greta�Valley�Free�Range�Pork�achievedits�accreditation�with�some�inevitable�upsand�downs.

“It�really�is�a�huge�commitment�on�thepart�of�farmers�like�Kim�and�Brian�–�a�24/7effort�in�fact,”�Dr�Holyoake�said.

“Critical�to�the�success�of�a�free�rangepig�farming�operation�like�Greta�Valley,apart�from�getting�the�rearing�process�run-ning�smoothly,�is�developing�the�market�forthe�end�product�and�fully�sorting�the�sup-ply�chain,”�she�added.

Brian�acquired�some�small�huts�thathad�previously�been�used�by�a�layer�farmerbut�now�he�reckons�it’s�probably�better�tomake�purpose�built�items�that�are�more�pigdurable.

A�hoop�shelter�they�purchased�earlierhas�some�advantages�but�also�disadvantageswhen�it�is�utilised�as�a�free�range�walkthrough�shelter�because�under�APIQ�FRregulations,�pigs�must�have�access�to�paddocks�on�a�full�time�basis.

Straw�based�shelters�for�farrowing�sowsworks�well�but�require�regular�replenish-ment�with�fresh�straw.

“Paddocks�must�be�rotated�every�threeyears�and�regularly�monitored�for�bothnutrient�levels,�nutrient�type�and�any�ero-sion�–�this�involves�using�qualified�agrono-mists�and�therefore�financial�outlay,”�Brianwarned.

“Though�sow�performance�with�a�tradi-tional�breed�and�in�an�outdoor�setting�maynot�compare�with�an�intensive�indoor�pig-gery�using�modern�genetics,�the�results�aregood,”�said�Kim.

“We�get�about�8.3�piglets�weaned�perlitter�but�if�it�were�not�for�just�a�couple�ofsows�delivering�poor�performance�we�wouldhave�achieved�9�plus�piglets�weaned�per�litter.�The�pigs�are�usually�grown�out�tobetween�65�to�73�kg�in�around�21�weeks,”she�explained.

“Keeping�an�eye�on�the�health�of�sowspiglets,�weaners�and�growers�in�the�splitpaddocks�keeps�us�busy�but�we�feel�we�haveto�really�look�after�sick�or�challenged�pigs.

“We�have�adapted�shelters�and�pens�in

PORK JOURNAL, September/October 2013      9

Page 10: Por Journal September/October 2013

10 PORK JOURNAL, September/October 2013

which�to�house,�treat�and�recover�these�pigsand�we�lose�remarkably�few�animals.

“Choosing�Berkshires�has�proved�to�bea�good�move�as�they�are�great�mothers�andideally�suited�to�an�outdoor�environment.They�also�produce�pork�products�that�ourcustomers�like,”�Kim�said.

“One�thing�we�have�learnt�is�that�managing�our�nutrition�for�outdoor�pigsand�balancing�diets�for�each�age�group�isvital.

“Lisa�Nietschke�from�Lienerts�has�beenof�great�assistance�in�getting�our�nutritionright�for�our�animals�and�farming�methods–�you�can’t�produce�good�pork�with�poordiets,”�Kim�said.�

The�farm�uses�Big�Wheel�portable�feeders�which�are�a�multi-purpose�design�inthat�they�can�be�used�in�or�outdoors.

“They�are�durable�enough�to�withstandthe�rigours�of�being�located�in�the�paddock,”�siad�Mike�Anderson�of�Mundigowhich�supplied�the�feeders.

While�Trish�Holyoake�got�the�farmstarted�along�the�APIQ�FR�accreditationprocess,�current�veterinary�services�are�provided�by�Dr�Sarah�De�Greef�from�ChrisRichards�&�Associates.

Dr�De�Greef�is�also�an�APIQ�auditor�asis�Dr�Bernie�Gleeson�from�the�same�organisation.

Pork Journal visited�Greta�Valley�FreeRange�on�a�shining�spring�morning�and�it�isnot�hard�to�see�the�visual�appeal�to�consumers�as�the�Berkshire�sows�and�theirpiglets�roam�around�the�lush�green�paddocks.

Obviously�Brian�and�Kim’s�environ-mental�management�strategies�are�workingas�the�only�discernable�odour�in�the�areawas�from�the�hot�bitumen�that�road�crewswere�using�to�patch�the�road�near�the�property.

But,�as�Dr�Trish�Holyoake�pointed�out,building�up�and�running�a�free�range�pigfarm�to�APIQ�FR�accreditation�standards�isindeed�a�big�commitment�and�labour�intensive.

While�the�consumer�appeal�derivesfrom�perceived�‘better�animal�welfare’�in�anextensive�environment,�the�requirement�tokeep�these�farms�sustainable�is�just�asimportant.

While�managing�the�housing,�generalfeed�and�watering�requirements�can�beachieved�with�relatively�low�cost�solutions,dealing�with�predators�(foxes),�potentialpaddock�degradation,�run-off�and�nutrientload,�require�careful�managements�involvingsignificant�investment.

Kim�and�Brian�Smith�have�taken�onthat�challenge�and�taken�the�further�step�ofimproving�the�value�of�their�business�as�wellas�securing�an�environmentally�sustainablefuture�by�gaining�APIQ�FR�accreditation.

1. Regular replacement of straw for nests is essential. 2. “I’ll make my own nest if

it’s all the same to you!” 3. Cute minature Shetland pony. 4. Recovery pen for

challenged piglets. 5. Big Wheel portable feeders supplied by Mundigo.

v

1

2

3

4 5

Page 11: Por Journal September/October 2013

PORK JOURNAL, September/October 2013      11

Feed costs too high?

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betaine, we are able to offer both the ingredients and expert knowledge to help

keep your feed costs to a minimum.

To find out more please contact your local distributorFeedworks, [email protected] Tel: 03 5429 [email protected] www.feedworks.com.au www.danisco.com/animalnutrition

Danisco Animal Nutrition

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Page 12: Por Journal September/October 2013

12 PORK JOURNAL, September/October 2013

NUTRITION FEATURE

NSP�enzymes�provide�benefit�fromnon-conventional�raw�materials�in�pigdiets.�The�enzyme�complex�used�in�pig�trials�effectively�improved�diet�digestibilityand�also�helped�with�restoring�the�perfor-mance�of�grower�and�finisher�pigs�fed�lowcost�(US$8-9/mt)�formulation.�

IntroductionThe�swine�industry�has�recognized�

evolution�of�feed�enzyme�technology�anduse�of�enzymes�in�pig�starter�diets�hasgained�popularity.�On�the�other�hand,�theeffectiveness�of�non-starch�polysaccharidesdegrading�enzymes�for�grower�and�finisherpigs�has�not�been�well�established�due�tonumerous�inconclusive�study�reports.

Enzymes�in�swine�feed�have�been�usedin�an�attempt�to�increase�nutrientdigestibility�(Bedford�and�Schulze,�1998).Consistent�increase�in�the�raw�materialprice�triggered�the�need�of�using�non-con-ventional�feed�ingredients�such�as�distillersdried�grains�with�solubles�(DDGS)�andgrain�by-products�which�may�contain�higherpercentage�of�non-starch�polysaccharides.

The�apparent�metabolizable�energy�ofthe�grain�is�correlated�with�its�NSP�content(Annison�and�Chot�1991).�Enzymes�havebeen�shown�to�improve�performance�andnutrient�digestibility�when�added�to�poultry�diets�containing�wheat�(Fengler�etal.�1988;�Friesen�et al.�1992;�Marquardt�etal.�1994)�and�grain�by-products�(Yin�et al.,2004).�Enzyme�supplementation�may�alsoallow�the�cost�effective�and�environmentallyfriendly�formulation�for�pigs(Omogbenigun�et�al.�2004).�

The�objective�of�this�report�is�to�evalu-ate�the�effects�of�a�commercially�availableenzyme�complex�with�a�wide�range�ofenzyme�activity�on�ileal�digestibility�of�rawmaterials�and�growth�performance�of�pigsfed�low�cost�wheat�and�corn-soybean-by-products�based�diet.

Enzyme�preparationA�commercially�available�enzyme,

Rovabio�Excel,�was�used�in�the�trials.�Thisis�a�natural�feed�enzyme�preparationextracted�from�fermentation�of�a�non-GMO�fungus�Penicillium�funiculosum.The�preparation�contains�ß-xylanase,�ß-glu-canase�and�cellulase�as�main�activities�withtotal�19�enzyme�activities�targeting�non-starch�polysaccharides�present�in�all�feedingredients�of�plant�origin.�

Enzyme�supplementation�and�ilealdigestibilities�of�varied�raw�materials�

for�pigsVarious�raw�materials�such�as�wheat,

barley,�oats,�rye,�and�their�by-products�contain�large�amounts�of�nonstarch�poly-saccharides�(NSP)�which�may�affect�nutri-ent�utilization�by�young�pigs�(Hesselmanand�Aman�1986;�Li�et al.,�1996).�

It�has�been�suggested�that�with�appro-priate�enzyme�preparations�the�nutritionalvalue�of�such�feedstuffs�can�be�potentiallyimproved�for�young�pigs�(Simons�et al.,1990;�Li�et al.,�1996).�

A�trial�was�conducted�in�an�experimentalstation�in�France�to�evaluate�the�effect�of�acommercially�available�enzyme�preparation(Rovabio�Excel�AP)�on�ileal�digestibility�offive�raw�materials on�growing�pigs.�

Male�(large�white*�Landrace)�pigs�ofabout�40kg�body�weight�were�offered�sixdiets�using�five�raw�material�with�and�with-out�enzyme�supplementation.�Diets�weretested�with�four�pigs�per�experimentaltreatment�for�eight�successive�periods�divided�into�two�phases,�a�4-day�adaptationperiod�prior�to�a�3-day�collection�period.Feed�was�provided�to�pigs�as�mash�twice�aday�and�water�was�provided�ad�libitum.

The�dietary�treatments�were�as�seenbelow.

During�the�3-day�collection�pigs�wereweighed�at�the�beginning�and�the�end�ofthe�period�and�feed�intake�was�recorded.Ileal�digesta�were�collected�and�ilealdigestibility�of�raw�materials�with�or�with-out�enzyme�was�evaluated�using�a�covari-ance�(Van�Milgen et al.,�2001).�

The�ileal�diet�digestibility�of�nutrientswas�improved�with�enzyme�addition.�Thedigestibility�of�gross�energy,�dry�matter(DM)�and�nitrogen�were�improved�by1.7%,�3.5%�and�1.8%�respectively�(Figure1).�For�each�raw�material�the�addition�ofRovabio�improved�the�coefficient�ofdigestibility.�The�improvement�of�energyvalue�of�wheat,�corn,�barley,�wheat�branand�soybean�meal�was�0.50,�0.20,�0.52,0.34�and�0.28�MJ/kg�DM�respectively(Figure�2).�

NSP Enzyme improves ilealdigestibility of nutrients and boostsprofitability of pig productionBy JAVED HAYAT, Technical Services & Business Development Manager, Adisseo Asia Pacific Pte Ltd.

T1

T2

T3

T4

T5

T6

T7

T8

T9

T10

T11

T12

Wheat 10%, corn 41%, barley 5%, wheat bran 19%, soybean meal 19%

Wheat 19%, corn 24%, barley 17%, wheat bran 10%, soybean meal 24%

Wheat 29%, corn 41%, barley 10%, soybean meal 14%

Wheat 39%, corn 7%, barley 24%, wheat bran 14%, soybean meal 10%

Wheat 14%, corn 19%, barley 29%, wheat bran 24%, soybean meal 7%

Corn 29%, barley 43%, soybean meal 21%

T1 + Rovabio Excel AP

T2 + Rovabio Excel AP

T3 + Rovabio Excel AP

T4 + Rovabio Excel AP

T5 + Rovabio Excel AP

T6 + Rovabio Excel AP

Page 13: Por Journal September/October 2013

PORK JOURNAL, September/October 2013      13

NUTRITION FEATURE

Performance�of�growing-finishing�pigs�with�enzyme�supplementation�

There�is�evidence�available�that�supple-mentation�of�enzymes�offered�cost-effectiveand�environmentally�friendly�formulationsfor�pigs.�Omogbenigun�et al.,�(2004)�intwo�trials�observed�higher�average�dailygains,�better�gain�to�feed�ratio�and�betterileal�digestibility�of�DM,�GE,�CP,�starch,NSP�and�phytate�for�pigs�with�enzymecomplex�supplemented�diets�compared�tothe�pigs�fed�the�control�diet.�

Recently�a�trial�confirmed�the�enzymecomplex�effectively�restored�the�perfor-mance�of�growing-finishing�pigs�fed�lowcost�formulation.�A�total�of�54�crossbredbarrows�of�70�days�of�age�with�an�averageinitial�body�weight�(BW)�of�25.59±1.59�kg,were�selected�for�this�trial.�The�pigs�werekept�in�a�conventional�pig�house�withcement�flooring.�

Each�experimental�pen�of�three�pigshad�a�cement�trough�feeder�and�a�nippledrinker.�Six�replicates�were�randomlyassigned�to�following�three�dietary�treat-ments.D1: Positive�Control�(local�industry�

Figure 1: Effect of Rovabio Excel AP on nitrogen and energy digestibility at ileal level

Figure 1: Effect of Rovabio Excel AP on ileal digestible energy of raw materials w

Without Rovabio

W/o Rovabio

With Rovabio

Gross energy Dry matter Nitrgoen

Dig

estibili

ty %

Energ

y d

igestibili

ty M

J/k

g D

M

Energ

y d

igestibili

ty M

J/k

g D

M

With Rovabio

70

68

66

64

62

60

15.5

15.0

14.5

14.0

13.5

13.0

12.5

12.0

9.0

8.5

8.0

7.5

7.0

6.5

6.0

+1.7%

+3.5%

+1.8%

+0.20%+0.34%

+0.50% +0.20%

+0.52%

Wheat Wheat bran Soybean mealCorn Barley

Page 14: Por Journal September/October 2013

14 PORK JOURNAL, September/October 2013

nutrient�specifications)D2: Negative�Control�-�(reduced�ME�65kcal/kg�and�DAA�1.5%)�down�specifiedformulation�D3: D2�+�500�grams�per�ton�of�feedRovabio�Excel�AP10

The�diets�were�corn-soy-rice�bran-DDGS�based�formulated�to�meet�NRC(1998)�recommendation.�The�trial�wasdivided�into�three�phases:�Starter:�0�-�30days,�Grower:�30�–�60�days�and�Finisher:60�–�82�days.�

Formulation�costs�are�shown�in�Table�1below.

The�pigs�fed�diet�with�reduced�ME�65kcal/kg�and�DAA�of�1.5%�containingRovabio�Excel�AP10�had�higher�(P<0.05)gain�in�weight�and�better�FCR�than�thepigs�fed�either�positive�control�or�negativecontrol�diet�during�the�starter�period(Figures�3�and�4).�For�overall�trial�period(Figures�5�and�6)�Rovabio�supplementeddiet�consistently�performed�numericallybetter�than�the�other�groups.�Weight�gaindifferences�from�68.57�to�70.55�kg�foroverall�trial�period�between�positive�controland�supplemented�groups�respectively�cansignificantly�affect�the�economic�output.These�figures�suggest�that�a�100�kg�target

ConclusionIn�conclusion,�the�Rovabio®�supple-

mented�diets�had�the�highest�digestibilitycoefficients�and�the�addition�of�enzyme�tolow�nutrient�density�diet�restored�the�loss-es.�These�trials�findings�clearly�demonstrat-ed�the�addition�of�a�non-GMO�fungalapplication�containing�various�enzymeactivities�can�ensure�better�profitability�forswine�production.��

References can be obtained from Author

weight�for�pigs�with�Rovabio�Excel�supple-mentation�is�achievable�2�days�earlier�thanun-supplemented�pigs.

Cost�of�feed�for�body�weight�gainThe�cost�per�kg�gain�in�weight�of�the

pigs�is�presented�in�Figures�7�and�8.�Thecost�savings�were�evident�in�every�rearingphase�when�compared�the�positive�controland�Rovabio�Excel�AP10�supplementedgroups.�Pigs�fed�Rovabio�Excel�AP10�sup-plemented�diet�gained�weight�at�11.06%and�7.50%�lower�cost�during�the�starter�andoverall�trial�periods�respectively�comparedto�pigs�fed�positive�control�diet.�A�15.20%and�1.2%�reduction�was�observed�duringgrower�and�finisher�periods�respectively.�

research.biomin.net

BIOMIN Research & Development Turning science into sustainable solutions

Our strong in-house research and development, and global cooperation with leading institutions and organisations form the basis by which innovative solutions are developed for our customers.

BIOMIN Australia Pty Ltd PO Box 2344, Carlingford NSW 2118

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BIOMIN R

cooperand deOur str

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NUTRITION FEATURE

Starter

Grower

Finisher

P. Control

533.0

499.0

450.0

N. Control

519.0

486.0

438.0

N.C. + Rovabio

524.0

490.0

442.0

Table 1: Cost comparison of each formulation (U$/mt)

Fig 3: Weight gain (Kg) starter Phase

Fig 4: FCR starter Phase

Fig 5: Weight gain (Kg) during overall period

Fig 6: FCR during overall period

Fig 7: Savings with Rovabio during starter

Fig 8: Savings with Rovabio during overall

v

3

2.5

2

1.5

1

0.5

30

28

26

24

22

20

3

2.5

2

1.5

1

0.5

75

70

65

60

1.5

1

0.5

1.5

1

0.5

Treatments

Treatments

Treatments

Treatments

Pos.Control (D1)

Pos.Control (D1)

Pos.Control (D1)

Neg.Control (D2)AP10 (D3)

D2+Rovabio

AP10 (D3)D2+Rovabio

Neg.Control (D2) D2+Rovabio

AP10 (D3)

AP10 (D3)

D2+Rovabio

AP10 (D3)

D2+Rovabio

AP10 (D3)

D2+Rovabio

Pos.Control (D1)

Pos.Control (D1)

Pos.Control (D1)

Neg.Control (D2)

Neg.Control (D2)

Neg.Control (D2)

Neg.Control (D2)

Page 15: Por Journal September/October 2013

PORK JOURNAL, September/October 2013      15

NEWS

Danish report slight increase inpig-related MRSA in humans

US pig industry battling spread of PEDV

Last�year,�in�12.5%�of�the�human�MRSA�cases�in�Denmark,�the�socalled�pig�type,�CC398�was�involved.�This�is�a�year-on-year�increaseof�2.5%,�states�the�Danish�surveillance�report�Danmap,�for�2011.

The�number�of�people�infected�with�S.�aureus�CC398�grew�from109�to�164�– most�of�the�time�these�people�did�work�in�swine�production.�The�total�amount�of�MRSA�cases�in�humans�grew�to1,292�-�an�18%�year-on-year�increase.�The�total�is�the�highest�inmore�than�25�years.�

As�a�consequence�of�the�increasing�occurrence�of�MRSA�CC398contact�with�live�pigs�is�now�included�as�a�risk�factor�in�the�revisedMRSA�guideline�for�healthcare�professionals�which�will�be�publishedthis�autumn.

“The�continued�increase�of�community�acquired�MRSA�and�theincreasing�occurrence�in�agriculture�should�be�taken�seriously�andcombated�as�it�could�otherwise�lead�to�increased�hospital�incidence.The�fact�that�contact�with�live�pigs�is�added�as�a�risk�factor�in�therevised�MRSA�guideline�and�is�an�important�step�in�the�right�direction,”�said�Robert�Skov,�consultant�at�Statens�Serum�Institut.

Apart�from�these�figures,�a�total�of�80�swine�farms�were�tested�forMRSA�as�well�as�800�pigs�in�slaughterhouses.�Infection�levels�in�swinefarms�(16%�positive)�did�not�grow.�

In�slaughterhouses,�however,�44%�proved�to�be�positive�– this�ismore�than�in�2009,�when�a�similar�research�was�conducted�for�the�lasttime.�This�suggests�that�there�was�a�higher�occurrence�in�the�positiveherds�than�previously�which�means�that�MRSA�more�frequently�wastransmitted�between�pigs�during�transport�and�before�slaughter.MRSA�was�not�found�in�cattle.

Porcine�epidemic�disease�virus�isposing�an�economic�threat�to�the68,300�hog�farms�that�make�upthe�US�pig�herd.

Porcine�epidemic�diseasevirus�(PEDV),�a�disease�fatal�tonewborn�piglets�and�unfamiliarin�the�United�States,�is�spreadingthrough�the�Midwest�an�alarm-ing�rate�with�300�confirmedcases�in�16�states,�since�its�arrivalin�April�2013.�

PEDV�has�been�in�the�globalpig�industry�for�decades,�with�reports�from�Great�Britain�in�1972and�from�China�in�1982.�Yet,�with�no�previous�exposure�in�the�US,PEDV�poses�an�economic�threat�to�the�68,300�hog�farms�that�makeup�the�US�pig�herd.

PEDV�affects�a�pig’s�intestinal�system�prohibiting�the�cells�fromabsorbing�the�nutrients�and�fluid�in�water�and�milk,�thus�severelydehydrating�affected�pigs.�While�older�pigs�tend�to�recover�in�two�tofour�days,�entire�populations�of�neonatal�piglets�are�being�decimated.�

Page 16: Por Journal September/October 2013

16  PORK JOURNAL, September/October  2013

NEWS

Groundwater supports industry worth $34 billion

Australia’s�reserves�of�groundwater�helpearn�the�nation�a�steady�$34�billion�a�yearfrom�mining,�food�production�and�manu-facturing,�according�to�a�new�study.

Many�pig�and�poultry�farmers�rely�onbore�water�as�a prime�source�of�water�andground�water�is�also�used�to�irrigate�cropsvital�to�intensive�livestock�industries.

A�report�by�Deloitte�Access�Economics,commissioned�by�the�National�Centre�forGroundwater�Research�and�Training(NCGRT)�has�highlighted�for�the�firsttime�the�key�role�which�this�valuable�andpotentially�renewable�resource�plays�in�the

nation’s�economy.The�Deloitte�Access�Economics�study

is�the�first�attempt�ever�made�to�quantifythe�value�of�Australia’s�groundwater.�

It�found�groundwater�directly�contributes�an�estimated�at�$6.8�billion�ayear�to�the�Australian�economy.

Industries�with�production�worth$34bn�a�year�depend�on�groundwater.Current�average�annual�groundwater�use�isapproximately�3,500�GL,�and�60%�of�thisis�used�to�grow�food,�12%�is�used�in�mining,�17%�in�manufacturing�and�11%�isused�for�drinking�water.�

We also supply complete feed mills designed for the small or large farmer so why not start milling your own grain today and benefit from the savings

Need a new pencil or centreless auger we stock a large range of grain augering equipment at great prices

It�also�supports�landscapes,�the�forestryindustry�and�acts�as�‘water�insurance’ to�thenation�in�the�event�of�drought.�

There�is�currently�6,544�gigalitres�(GLor�billion�litres)�under�license�for�possibleextraction�from�groundwater�out�of�a�totalestimated�sustainable�reserve�of�29,173�GL.

“To�many�people,�groundwater�is�all-but�invisible,�or�there�as�a�last�resort�when�surface�water�runs�short.�In�reality,�it�drivesmany�of�our�most�productive�industriesand�if�carefully�managed�can�be�maintainedas�a�sustainable�resource,”�said�NCGRTDirector�Professor�Craig�Simmons.

“Ours�is�a�hot,�dry�continent�and�morethan�90%�of�our�fresh�water�is�in�factunderground.�

“This�is�a�resource�with�vast�potential,however�we�do�not�as�yet�have�a�clear�ideaof�its�size�or�how�long�it�takes�to�recharge.But�in�a�world�that�is�increasingly�short�offresh�water,�it�is�a�major�strategic�asset.”

According�to�the�report,�groundwaterrepresents�an�important�input�into�theAustralian�economy,�larger�in�direct�valueterms�than�individual�sectors�such�asforestry,�fishing,�poultry,�motion�pictures,gambling,�heritage,�creative�and�performingarts.

“Increasing�surface�water�scarcity�inAustralia�in�recent�years�has�seen�a�growingreliance�on�groundwater�use.�This�is�atrend�that�is�likely�to�continue�into�thefuture�as�competition�for�water�resourcesgrows�further,”�the�report�said.

Despite�the�growing�importance�ofgroundwater�use,�there�is�a�lack�of�under-standing�of�its�economic�value�and�howdependent�our�nation�is�on�groundwater.

Professor�Simmons�said�the�DeloitteAccess�Economics�study�is�an�invaluableinsight�into�a�resource�that�will�carryAustralia�into�the�future.

“The�availability�of�fresh�water�definesall�sorts�of�national�aspirations,�how�largeour�population�can�be,�what�industries�wehave�in�this�country�and�where�and�howlarge�they�can�be,�and�how�well�we�lookafter�our�unique�landscapes,�rivers�andecosystems.

“Groundwater�is�often�the�missing�element�in�all�these�questions.�Becausethere�is�still�much�to�learn�about�its�rate�ofrenewal,�it�is�hard�to�have�a�realistic�discus-sion�of�our�long�term�prospects,�for�population,�the�economy�or�Australian

Page 17: Por Journal September/October 2013

PORK JOURNAL, September/October 2013      17

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landscapes,”�he�said.Professor�Simmons�said�that,�around�the�world,�

countries�have�overestimated�their�groundwater�reservesand�are�mining�them�unsustainably.�

Major�economies�including�China,�India,�the�US�andMiddle�Eastern�countries�face�critical�groundwater�scarcities�which�may�imperil�their�future�growth.

Australia�is�in�the�fortunate�position�of�being�able�toplan�its�increasing�reliance�by�using�groundwater�sustain-ably.

“But�to�do�that�we�need�the�world’s�best�science�andtechnology�for�measuring�and�understanding�the�scale�ofour�resource,�how�it�behaves�over�time,�and�how�to�manageit�sustainably?”

Professor�Simmons�said�the�Deloitte�Access�Economicsreport�represented�an�important�milestone�in�attempting�todefine�the�value�of�Australia’s�groundwater,�as�a�major�inputto�developing�a�national�strategic�plan�for�managing�it.

“We�know�that�iron�and�coal�mines,�oil�and�gas�wellsall�eventually�run�out.�Groundwater�is�a�major�nationaleconomic�resource�which�in�most�cases�renews�itself�andwhen�managed�appropriately�and�used�within�sustainablelimits�will�often�be�a�renewable�resource.

“I�have�no�doubt�groundwater�will�play�a�far�largerrole�in�the�economy�of�2050�than�it�does�today,�especiallyas�our�climate�changes.�It�is�currently�directly�valued�atabout�$7bn�a�year,�however�it�could�easily�contribute�significantly�more�to�the�Australian�economy�in�the�future.The�Deloitte�Access�Economics�report�is�a�key�step�in�realising�this�important�future�source�of�wealth�and�national�wellbeing.”

The�6th�edition�of�Pig,�Poultry�&�Dairy�Focus�Asia�2014,the�independent�technical�conference�for�the�pig,�poultry�and�dairy�sectors,�will�be�held�in�Bangkok,Thailand�on�March�3-5,�2014.

Following�the�joint�session�on�the�first�morning,�thatwill�feature�four�keynote�lectures,�the�program�will�thenrun�as�three�parallel�programs�for�pigs,�poultry�and�dairy.This�year’s�keynote�lectures�will�be�on�the�intestinal�targeting�of�nutrients�for�specific�gene�expression,�the�revolutionary�road�in�diagnostics,�the�latest�developmentsin�mycotoxin�control�and�vaccination�in�the�future.

The�three�individual�species-specific�programs�willupdate�delegates�on�the�latest�thinking�and�technologies�innutrition,�breeding,�management�and�disease�control�intheir�sectors�and�will�feature�internationally�acclaimedexperts�from�around�the�world.

Once�again�the�event�will�be�jointly�organised�byPositive�Action�Publications�Ltd�from�the�UK,�publishersof�the�global�technical�magazines�International�Pig�Topics,International�Dairy�Topics�and�International�PoultryProduction,�and�VNU�Exhibitions�Asia�Pacific�fromThailand,�who�are�the�organisers�of�VIV�Asia�and�theILDEX�exhibitions. 

The�organisers�are�looking�forward�to�a�high�turnoutof�attendees�from�some�30�countries.

Page 18: Por Journal September/October 2013

18 PORK JOURNAL, September/October 2013

SPECIAL FEATURE

The�pressure�to�reduce�backfat�thickness�continued,�however.Pigs�and�pig�producers�are�both�very�adaptable�beings�and�‘progress’was�maintained.�Commercial�breeding�companies�employing�skilledgeneticists�supplied�the�‘improved’�breeding�stock�necessary,�while�some�lager�producers�followed�the�same�principlesin-house.

Geneticists�bred�strains�of�leaner�pigs�by�selecting�for�better�lean�meat�food�conversion�and�by�incorporating�arogue�mutated�gene�linked�to�extra-large�muscle�size.�Unfortunatelythis�gene,�later�identified�as�the�‘Halgene’,�carried�a�side�effect�thatmade�the�animals�liable�to�sudden�death�from�malignant�hyperthermia�or,�if�they�survived,�topoor�meat�quality�with�pale,�wet�muscle.��The�drip�loss�from�affectedcarcases�increased�the�loss�in�weight�in�the�carcase�chill�room,�losingvalue�for�the�processor.

Despite�the�availability�of�good�stock�here�in�Australia,�as�I�firstobserved,�genetic�material�to�add�to�the�gene�pool�was�also�importedeither�as�strictly�quarantined�animals�or�as�frozen�semen.�Notwithstanding�the�characteristics�ofthe�original�Australian�pig�herd,�it�has�been�generally�assumed�tohave�been�good�for�the�industry.�

Taking�into�account�the�faster�growth�and�lower�backfat�charac-teristics�of�young�boars�over�castrates�the�wholesale�meat�trade�over-came�a�lifetime�of�prejudice�and�took�up�with�alacrity�the�acceptanceof�entire�males�for�slaughter.��When�trading�on�backfat�measurementwas�adopted,�wholesale�selling�their�extra�lean�carcases,�while�ignor-ing�the�problem�of�tainted�meat,�was�much�easier.

Nutritional�scientists�went�further�than�just�preparing�feeds�withbetter�available�amino-acid�profiles�to�improve�pig�performence.They�also�developed�so-called�“partitioning�agents”,�feed�additivechemicals�that�modify�the�body’s�utilisation�of�nutrients�against�fatformation�and�in�favour�of�lean�growth.

And,�not�to�finish�there,�a�preparation�of�pig�growth�hormonefor�injection�came�on�to�the�market.��Hormone-injected�pigs�growfaster�with�lower�formation�of�fat,�the�better�to�meet�the�marketdemand�for�still�more�leanness.�(Pig�growth�hormone�is�quite�different�from�the�synthetic�oestrogen�once�used�to�‘caponise’�chick-ens,�and�banned�from�Australian�use�for�over�40�years.)

All�this�followed�from�the�widely�adopted�notion�that�qualityequates�with�absence�of�fat�and�that�producers�could,�even�should,

be�penalised�for�having�some�pigs�carrying�a�little�morefat.��

It�is�interesting�to�reflect�that�although�the�pro-ducer�was�‘penalised’�and�paid�less�for�some�pigs,�thisdid�not�carry�through�to�the�on-sale�of�the�pigs�bythe�wholesaler;�they�were�then�all�one�price!

But�maybe�we�should�stop�to�consider�whatis�really�meant�by�‘quality’.��If�it�means�best�suit-ed�for�a�purpose,�what�is�that�purpose?��It�has�come�to�mean�meeting�aprocessor’s�requirement�for�trading.��But�isthat�in�accord�with�what�the�consumerwants?��

The�scramble�to�buy�the�leanest�pigs,to�gain�the�supposed�trading�advantage,takes�no�account�of�the�consumer.��

The�producer�has�to�supply�whatis�demanded�by�his�buyer,�eventhough�he�does�not�actually�eat�thepork.�This�was�brought�into�focusfor�me�when,�in�conversation�witha�well-known�abattoir�owner�he�conceded�that,although�killing�over�6,000�of�theselean�pigs�per�week�he�found�the�pork�quiteunpalatable�and�did�not�like�to�eat�any�himself.

Quality‘The�consumer’�is�not�an�homogeneous�description;�tastes�and

expectations�vary�among�individuals.��For�many,�the�cheapest�itemmay�be�needed�to�meet�a�tight�family�budget�or�even�a�not�verydiscerning�palate.��Others�want�something�delectable�and�maybememorable�and�are�prepared�to�pay�a�premium�price�for�it.��Theirnotion�of�quality�goes�way�beyond�mere�absence�of�fat.��

The�demands�of�the�wholesaler�govern�the�income�of�produc-ers.�In�the�interest�of�financial�return�the�producer�has�to�conformto�his�perceived�need,�cut�production�cost�and�still�supply�what�ispriced�most�favourably.

In�my�time�as�a�producer�the�industry�gravitated�towardscheaper�and�cheaper�product,�bought�by�the�processor�on�price,while�demanding�less�and�less�fat�to�meet�his�trading�objectives.

Producing�pigs�of�this�description�requires�resort�to�all�the�newinnovations�referred�to:�partitioning�chemicals�in�the�feed,�growthhormone�to�speed�growth�without�fat,�entire�males�(immuno-cas-trated�to�remove�the�taint)�with�stock�bred�to�have�little�fat.

The�assumption�is�that�all�this�can�be�done�without�any�othereffect�on�the�product.��“Everyone�knows”�that�all�pork�is�the�sameexcept�for�the�fat�and�the�price!

That�turns�out�not�to�be�true.��While�the�fat�has�been�dimin-ished,�other�unseen�changes�have�occurred.��Entire�males,immuno-dedourised�or�not,�seem�to�have�a�different�muscle�char-acteristics,�making�the�meat�tough,�dry�and�uninteresting�whencooked.��Very�lean�females,�possibly�growth�hormone�injected,�aremuch�the�same�but�a�bit�less�extreme.��They�all�look�very�good�onthe�hoof,�or�on�the�processor’s�rail.��

The�consumer�is�not�so�sure;�housewives�avoid�buying�tough,dry�pork.����Palatability�has�become�such�a�problem�that�drastic

A retrospective of the Australian pig industry. Part Two

By JIM BERTING BSc (Agric)

Jim Berting arrived in Australia in 1966 and sawthe local industry from a newcomer’s perspective.From previous experience with the UK andEuropean pig industries over some years, he hadseen how, around the world, pig producers andtheir pigs adapt to local circumstances of climate,food sources and consumer demand. Here, heconcludes his historical overview of theAustralian pig industry.

Page 19: Por Journal September/October 2013

PORK JOURNAL, September/Ocotber 2013      19

SPECIAL FEATUREmeasures�have�now�had�to�be�adopted�toameliorate�these�untoward�effects�–�pump-ing�the�pork�carcase�with�brine�to�restorethe�lost�juiciness.

That�has�to�be�an�admission�of�failureto�produce�a�quality�article,�despite

what�the�food�magazinessay.��It�is�also�the�ulti-mate�insult�to�the�pro-ducer�who�has�lavishedhis�best�care�and�atten-tion�producing�what�hehas�been�led�to�believe�is�aquality�carcase�only�to�haveit�adulterated�this�way.��I�seethat�in�the�U.S.�where�mois-ture-infusing�began,�Dr.�MarkWilson�has�noted�that�carcasesare�now�being�pumped�withlipids�(fat)�as�well�as�brine,�inattempts�to�restore�the�lost�textureand�flavour.�

What�have�we�done�to�pigs�forthis�to�be�necessary?�Were�we�wrong�toeliminate�all�that�fat?��The�industry�hasbecome�overly�single�minded�and�pro-duction-oriented�while�paying�scant�atten-tion�to�the�interest�of�discerning�con-sumers.�

For�those�consumers�who�only�want�tospend�the�minimum,�and�who�probablyadd�sauce�from�a�bottle�at�the�table,�thatmay�not�be�a�concern.��Or�for�certain�foodservice�outlets�for�whom�low�cost�is�themain�requirement.��Growing�pigs�for�thistrade�has�become�a�race�to�produce�thecheapest.

“There�is�hardly�anything�in�thisworld�that�some�men�cannot�make�a�littleworse�and�sell�a�little�cheaper,�and�thosewho�consider�price�alone�are�this�man’slawful�prey.”��John�Ruskin��(1819�–�1900)

In�any�case�when�you�see�what�hap-pens�to�pigs�raised�for�ham�and�bacon�pro-duction,�the�generally�accepted��notion��ofquality�is�not�a�concern�either.��I�am�dis-mayed�when�I�see�what�is�done�to�perfectlygood�carcases�before�appearing�on�thesupermarket�shelf�as�processed�ham.��Justread�the�fine�print�ingredients�label�(prefer-ably�with�an�additive�code�book�at�hand,and�maybe�a�magnifying�glass).��You�willbe�amazed�at�what�goes�into�some�of�theseproducts.��Start�by�checking�the�quotedpork�content�–�with�some�of�them�it�is�alow�as�55%,�the�rest�made�up�of�varioussoya�protein,�seaweed�or�gum�fillers,�water-retaining�polyphosphates�(”mineral�salts”450,�451,�452)�added�flavour�and�MSG.The�resulting�wet,�bland�product�is�allmany�people�know�as�ham.

No�wonder�they�sit�unsold�on�thesupermarket�shelf�for�weeks�on�end.

But�it�doesn’t�have�to�be�so.�I�recalledsome�research�conducted�at�Cambridge�bythe�late�Sir�John�Hammond�many�yearsago.

Hammond�conducted�a�consumertaste-test�with�samples�of�consumer�cuts�ofpork,�lamb,�beef�and�chicken�from�whichhe�had�dissected�and�completely�separated

the�fat�from�the�leanA�taste�panel�was�then�given�samples�in

which�the�fat�and�lean�had�been�recom-bined�before�cooking�in�every�cross-matchpossible�–�the�pork�fat�cooked�with�beef,lamb�and�chicken,�lamb�fat�with�pork,�beefand�chicken�and�chicken�fat�cooked�withpork,�beef�and�lamb.

In�every�case�the�panellists�determinedthat�what�they�had�tasted�was�the�meat w

Page 20: Por Journal September/October 2013

20 PORK JOURNAL, September/October 2013

SPECIAL FEATUREfrom�the�fat-source�animal,�irrespective�ofwhether�the�lean�was�the�meat�from�pork,beef,�lamb�or�chicken.�Pork�lean�cookedwith�lamb�fat�tasted�of�lamb,�etc.

He�had�shown�that�the�fat�determinesthe�flavour�and�eating�quality�of�meat.Without�the�fat�you�have�nothing�special�atall.“The�fat�keeps�the�juice�in�the�meat�whileit�cooks,�and�gives�it�flavour”.

An�illustration�of�that�is�in�some�pigs�Isupplied�at�the�behest�of�an�Italian�smallgo-ods�maker.�Saying�that�the�pork�producedin�Australia�was�inferior�to�his�home�expe-rience,�and�knowing�that�I�had�had�consid-erable�experience�with�the�pork�industry�inItaly,�he�asked�if�I�could�produce�some�tothe�same�standard�as�we�both�recalled�it.

I�ran�a�trial�batch�from�among�our�nor-mal�home-bred�production�(home�bred,not�based�on�commercial�hybrid�stock)�butfed�and�managed�specifically�to�meet�hisrequirements,�as�best�I�could�in�Australia.On�delivery�of�the�carcases�to�his�plant�heinspected�them�closely�and�exclaimed“that’s�what�I�want”.��This�assessment�wasconfirmed�when�he�cooked�and�ate�somehimself.

When�that�same�quality�was�offered�toconsumers�at�a�retail�butcher�taste�test�thecomments�included�“I�don’t�normally�eatpork,�but�this�is�so�different”,�or�“I�didn’tknow�that�pork�could�be�this�good”.

A�sample�was�sent�to�the�then

The�opportunity�is�there.

ConclusionIt�was�at�this�stage�that�we�chose�to

begin�an�exit�from�the�industry.��The�busi-ness�was�always�to�be�the�basis�of�ourretirement�fund�and�in�any�case�it�lookedas�though�many�$1,000s�would�soon�haveto�be�spent�to�meet�the�ever�more�stringentbuilding�and�production�regulations�beingmooted,�with�no�prospect�for�increasedreturn�per�pig�to�cover�the�added�cost.��

We�progressively�wound�down�the�production,�by�first�selling�the�breedingboars,�then�the�sows�after�each�last�weaningand�finally�growing�out�the�remaining�production�and�returning�the�value�of�thestock�to�cash�in�the�bank.

At�the�end�it�was�an�eerie,�sad�feelingto�walk�through�the�now�empty�buildings,where�they�used�to�be�bustling�with�life,and�the�empty�feed�silos�with�their�hollowsound.�Once�having�had�many�animalsunder�care,�the�sense�of�loss�was�uncom-fortable.

We�had�planned�a�clearing�sale.Everything�had�to�go,�and�it�all�went.�Feedmill,�silos,�internal�fittings�and�tools�andthen�the�buildings,�constructed�in�1970,were�demolished.�Much�valuable�materialwent�for�little�money�–��there�were�74hardwood�roof�timbers�6”�x�4”�and�32�feet(10m)�long,�of�a�quality�unobtainabletoday,�that�went�for�stockyards�or�firewood!But�they�had�to�go.

The�concrete�floor�and�walls�were�broken�up�and�used�for�road�base�for�therefurbishment�of�the�property�followingremoval�of�the�piggery.�Now�there�is�onlythe�memory.

But�I�am�content�to�have�been�associ-ated�with�and�been�part�of�an�industry�thatdeveloped�so�fast,�guided�by�so�many�goodpeople,�through�a�veritable�revolution.From�seeing�it�go�from�30�sow�producersto�30,000�sow�producers�is�a�great�leap�inquite�a�short�time.�

Starting�as�a�producer,�and�with�laterassociation�with�the�end-product�consumermarketing,�I�was�able�to�see�that�much�ofthe�earlier�assumptions�and�‘conventionalwisdom’�I�had�at�the�start�were�not�wellfounded.�And�many�surprising�lessonsabout�beyond�the�farm�gate�were�to�belearned,�some�of�which�I�prefer�not�torelate�beyond�noting�‘that�is�the�way�itworks’.��To�be�awake�to�these�aspects�is�crucial�to�being�successful.�It�was�an�excit-ing�time�to�be�in�an�industry�that�servedme�well,�as�I�hope�I�also�contributed�insome�small�way.

v Chairman�of�the�Pork�Corporation,�TrevorHerd,�who�affirmed�that�it�was�indeed�“asuperior�product”.�It�also�won�the�VogueEntertaining�and�Travel�Australian�ProduceAward�in�2005�as�the�best�meat�submitted,beating�all�the�other�pork,�lamb,�beef�andchicken�entries.

When�Marketed�as�an�identifiableproduct�under�a�Registered�Brand�it�com-manded�a�handsome�margin�over�the�usualtrade�pork,�carrying�the�margin�right�downto�the�participating�producer�who�could�bewell�rewarded�for�adopting�the�requiredproduction�discipline.��

A�price�in�excess�of�$1.00�kg.�HSCWover�the�current�trade�price�was�consistentlyobtained�from�this�production�and�market-ing�strategy.�It�illustrates�what�is�possible�bybeginning�with�consumer�preferences�andthen�arranging�the�appropriate�productionparameters�to�satisfy�them;�an�approachthat�is�market-oriented,�not�production�oriented.

The�same�approach�to�ham�productionapplies��– ham�and�bacon�made�from�thisimproved�pork�and�cured�to�an�originalspecification�is�a�quite�different�item�thatsells�for�up�to�$35.00�kg�to�the�selectedmarket.��

The�basic�marketing�maxim�is:�-�“Whoare�our�customers�and�where�are�they?”When�that�question�is�answered�and�supplyof�what�they�want�arranged,�there�is�a�greatdeal�of�money�to�be�made.�

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Page 21: Por Journal September/October 2013

PORK JOURNAL, September/October 2013      21

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UK�supermarket�giant�Tesco,�has�apologised�for�the�mislabelling�oftwo�pork�chops�as�British�when�tests�have�revealed�they�were�probably�Dutch.

Pork�carrying�the�Red�Tractor�logo�that�was�purchased�in�a�Tescostore�in�Salford,�Greater�Manchester,�by�a�BBC�reporter�was�sent�to�aGerman�laboratory�for�testing.

Scientists�used�a�technique�known�as�stable�isotope�ratio�analysis,which�checked�the�authenticity�of�the�pork�by�comparing�it�to�meatsourced�from�other�parts�of�the�country.

The�British�Pig�Executive�(BPEX),�which�carried�out�the�tests�toensure�the�provenance�of�goods�bearing�the�Red�Tractor�logo,�said�theresults�showed�a�less�than�1%�chance�that�the�pork�came�from�aBritish�farm�and�that�it�probably�came�from�the�Netherlands.

Tesco�said�its�records�showed�the�meat�was�bought�fromCranswick�Country�Foods,�whose�own�records�showed�they�hadbought�the�meat�from�FA�Gill,�a�family-owned�meat�company�inWolverhampton.

The�retailer�added�that�it�was�‘unclear’�why�the�meat�had�beenincorrectly�labelled�as�British�and�it�was�“investigating�with�its�suppli-er”�to�try�to�understand�where�the�breakdown�occurred�in�the�supplychain.

A�Tesco�spokesman�said:�“We�are�extremely�disappointed�to�discover�a�pork�loin�product�probably�came�from�a�Dutch�farm,�not�aBritish�farm. 

”When�we�specify�that�we�want�British�pork,�we�expect�to�besupplied�with�British�pork.�We�have�spoken�with�our�supplier�tomake�clear�that�this�mistake�is�unacceptable. 

“Further�testing�on�more�products�has�confirmed�the�country�of

origin�is�correct�in�all�cases.�We’ve�recently�trialled�this�new�iso-tope�testing�and�we�are�talking�to�BPEX�about�how�we�can�devel-op�this�alongside�our�existing�tests,�to�bring�even�more�rigour�toour�food�testing�programme.”

A�spokesman�for�Cranswick�Country�Foods�said:�“As�one�of�the�UK’s�leading�pork�processors�we�are�commit-

ted�to�investing�in�and�promoting�the�British�pork�industry.”“Since�this�result�on�one�of�our�products,�we�have�followed

BPEX�guidelines�and�conducted�a�full�traceability�audit. ”Further�tests�on�other�pork�products�have�all�come�back�to

show�the�pork�is�correctly�labelled.�“As�a�result�of�our�investigations�we�believe�this�is�an�isolated

error�and�we�are�taking�steps�to�ensure�this�does�not�happenagain.”

The�latest�blunder�is�a�further�embarrassing�setback�forTesco,�which,�following�the�recent�horsemeat�scandal.

Tesco UK labels Dutch pork as British product

Smithfield-Shuanghui combine

At�a�special�meeting,�shareholders�of�Smithfield�Foods�voted�over-whelmingly�to�approve�the�proposed�strategic�combination�withHong�Kong’s�Shuanghui�International.�The�deal�is�valued�at�morethan�$7�billion,�including�the�$34�per�share�sale�price�and�assumptionof�$2.5�billion�in�Smithfield�debt.

Votes�in�favor�of�the�deal�represented�approximately�76%�ofSmithfield’s�total�outstanding�shares�of�common�stock.�Smithfield�isthe�world’s�largest�pork�producer�and�processor,�and�Shuanghui�ownsChina’s�largest�meat�processor.

“We�are�pleased�with�the�outcome�of�today’s�vote�and�thank�all�ofour�shareholders�for�their�support,”�said�C�Larry�Pope,�President�andCEO�of�Smithfield.�“This�is�a�great�transaction�for�all�Smithfieldstakeholders,�as�well�as�for�American�farmers�and�US�agriculture.�Thepartnership�is�all�about�growth,�and�about�doing�more�business�athome�and�abroad.�It�will�remain�business�as�usual,�only�better,�atSmithfield,�and�we�look�forward�to�embarking�on�this�new�chapter.”

Upon�closing�of�the�transaction,�Smithfield’s�common�stock�willcease�to�be�publicly�traded�and�the�company�will�be�a�wholly-ownedsubsidiary�of�Shuanghui�International�Holdings�Limited,�operating�asSmithfield�Foods.�Shuanghui�has�committed�to�maintainingSmithfield’s�current�brands�and�operations�upon�closing.

The�companies�announced�that�the�Committee�on�ForeignInvestment�in�the�United�States�(CFIUS)�had�cleared�the�salealthough�there�were�some�concerns�about�Chinese�ownership�of�amajor�US�food�company.

Page 22: Por Journal September/October 2013

PRODUCT NEWS

22 PORK JOURNAL, September/October 2013

Virkon LSP: rebranding Farm Fluid HD ROW

APSA Biennial Conference to be held in Melbourne

Reflecting�the�product’s�excellent�on-farmbiocidal�activity,�DuPont�Disinfectants�isre-branding�Farm�Fluid�HD�ROW�to�bringthe�company’s�popular�multipurpose�disinfectant�into�the�‘Virkon�family’.��

“Named�Virkon�LSP,�the�new�brandname�highlights�the�powerful�concentratedperformance�of�the�disinfectant�whichremains�identical�in�every�way�to�FarmFluid�HD�ROW,�except�for�the�newname,”�said�Andy�Hughes,�Sales�ManagerEMEA.

“Virkon�LSP�is�designed�to�handle�all‘real�farm’�biosecurity�disinfection�tasks.

“The�innovative�liquid�synthetic�phenol�formulation�delivers�biocidal�activity�against�a�wide�range�of�disease-causing�pathogens�that�affect�poultry,�pig,sheep�and�other�livestock,�including�the

biggest�challenge�for�British�cattle�farmers,tuberculosis.

“With�multiple�disinfection�applica-tions,�Virkon�LSP�can�be�used�in�farmbuildings,�animal�housing�and�hard�surfaces�such�as�paths,�road�and�concrete.�

“It�can�also�be�used�for�the�routine�disinfection�of�movable�equipment,�tools,feed�troughs�and�buckets.��

“The�product’s�robust�broad�spectrumactivity�remains�effective�for�seven�days,�atin-use�dilutions,�making�Virkon�LSP�idealfor�use�in�disinfectant�footdips.�

“Speaking�at�the�launch�of�Virkon�LSP,Mr�Hughes�explained,�“We�are�pleased�toannounce�the�re-branding�of�Farm�FluidHD�ROW�–�its�performance�ensures�that�itdeserves�its�place�in�the�Virkon�family.Virkon�LSP�offers�UK�farmers�an�innova-

tive�formulation�specifically�engineered�tobe�highly�effective�in�low�temperatures�andin�the�presence�of�organic�challenge�–�twoof�the�leading�problem�areas�for�other�disinfectants.��

“The�1L,�5L�and�popular�20L�packsizes�will�remain�the�same�as�before�and�formore�information�on�all�the�products�inthe�Virkon�range,�please�log�on�towww.virkons.com.”

The�14th�Biennial�2013�Australian�PigScience�Association�conference�will�be�heldat�the�Grand�Hyatt�Hotel�located�onCollins�Street,�in�the�heart�of�Melbourne,Victoria�between�November�24�to�27.�

“The�conference�will�again�provide�aforum�for�excellence�in�pig�science�andprovide�ample�opportunity�for�networkingacross�the�four�days,”�said�APSA�PresidentDavid�Cadogan.�

“The�conference�is�now�widely�regardedas�one�of�the�most�important�internationalgatherings�to�present�and�publish�recentadvances�in�pig�science,”�he�said.

“The�program,�which�includes�a�list�ofinternational�and�local�speakers,�is�designedto�present�world�class�pig�science,�teachnew�ways�of�manipulating�pig�production,support�past�findings�and�some�may�challenge�current�beliefs.

“APSA�has�always�had�a�strong�rela-tionship�with�Australian�Pork�Limited�andthe�Pork�CRC,�and�it�is�most�pleasing�tosee�both�combine�their�support�as�PrincipalSponsors�again�for�the�2013�meeting.”

This�year’s�Dunkin�Lecture,�presentedby�Dr�Paul�Hemswoth�is�‘The�role�of�science�in�establishing�animal�welfare�recommendations�and�standards’.

The�animal�welfare�movement�isincreasingly�influencing�views�on�animaluse�and�the�acceptability�of�various�animalmanagement�options.�While�consumer�and

public�attitudes�to�animal�welfare�are�likelyto�be�influential�in�determining�society’suse�of�domestic�animals,�science�has�a�critical�role�in�underpinning�governments’decisions,�on�behalf�of�the�community,�onanimal�use�and�the�attendant�conditionsand�compromises.

This�presentation�considers�recentachievements�as�well�as�challenges�inimproving�pig�welfare�with�an�emphasis�onthe�role�of�science�in�genuinely�improvinganimal�welfare.

At�Symposium�One�the�speakers�areDr�Adam�Moeser�(North�Carolina�StateUniversity)�and�Dr�Jae�Kim�(DAFWA)

The�topic�is�‘Barrier�function�and�systemic�response�of�the�gastrointestinaltract�to�the�aspects�of�management�andnutrition.

Gastrointestinal�barrier�function�can�besignificantly�compromised�at�all�stages�ofthe�production�cycle�due�to�subclinicalinfection�and/or�physiological�and�psycho-logical�stressors�that�exist�in�most�commer-cial�pig�production�facilities.

The�Symposium�Two�speakers�areDr Geroge�Foxcroft (University�of�Alberta)and�Dr Ron�Ball�(University�of�Alberta)and�the�topic�is�‘Maximising�productivityin�the�modern�sow:�Constraints�to�realisingthe�genetic�potential�of�the�breeding�herdand�targeting�nutrition�for�optimal�productivity’.

Maximising�productivity�of�the�sowherd�is�a�critical�driver�in�commercial�porkproduction. Genetic�selection�has�drivensignificant�improvements�in�sow�prolificacyand�productivity�over�the�years�with�furthergains�possible�through�the�use�of�targetedselection�pressures�and�nutritional�programs.

First�Review�speakers�are�Dr�JeffZimmerman�(Iowa�State�University)�andDr�Peter�Scott�(Scolexia�Animal�and�AvianHealth�Consultancy)�discussing‘Monitoring�herd�heath�and�immunity’.

Second�Review�speakers�are�Dr�SashaJenkins�and�Dr�Damien�Batstone�on‘Genomic�approaches�for�characterisingand�quantifying�microbial�communities�tothe�benefit�of�the�pig�industry�– an�envi-ronmental�perspective’.

Opinion�speakers�are�Dr�David�Pethick(Murdoch�University)�and�Prof�Robert�vanBarneveld�(Barneveld�Nutrition�Pty�Ltd)who�are�speaking�on�the�topic�of‘Delivering�Science�for�maximum�industrybenefit’.

“There�is�a�need�for�today’s�scientist�towork�closely�with�industry�to�ensure�thatwe,�the�R&D�community,�are�addressingindustry�issues�and�ensuring�that�researchoutcomes�and�technologies�are�appropriatelytransferred�and�adopted�by�industry.”

For�more�information�or�to�register�forthe�conference�go�to�www.apsa.asn.au

Page 23: Por Journal September/October 2013
Page 24: Por Journal September/October 2013

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1. Data on file.2. Eileen L. Thacker, DVM, PhD; Brad J. Thacker, DVM, PhD; Tamara B. Boettcher, DVM; H. Jayappa, MVSc, PhD. Comparison of antibody production, lymphocyte stimulation, and protection induced by four commercial

Mycoplasma hyopneumoniae bacterins. Swine Health and Production. 1998: 6(3): 107-112.3. Davis RG et al. Onset and Duration of Immunity of a single dose of M+PAC. Proc. Leman Swine Conference 2003.4. Jayappa H et al. Evaluation of Stability and Duration of Immunity of Mycoplasma hyopneumoniae bacterin. Proc. IPVS 2000: 165.

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