Progressive pig farming delivers more than production benefits
Welfare and sustainability have become buzzwords in the livestock industry in recent years. While they are important goals for many farmers, the link with improved production and financial benefits is the basis for the economic viability of a farming business.
Healthy animals create a smaller carbon footprint, producing more food from fewer resources, with the emission of fewer greenhouse gases (GHGs) resulting in environmentally responsible protein production. As prosperity and populations grow, the demand for livestock products is expected to rise too.
Smaller carbon footprint
Production efficiency starts with healthy animals that can reach their genetic potential with fewer inputs and interventions. Modern genetics seek to constantly develop robust breeding animals that produce healthy, viable piglets, better feed conversion and improved disease resistance.
Improved standards of stockmanship, housing, feeding and hygiene will reduce stress and disease, whether viral, bacterial or from other causes. Research at Teagasc has shown that implementing biosecurity practices related to feed, water and equipment supply, and practices related to disease management and hygiene between buildings, was associated with lower mortality in growing pigs.
However, the prevention of disease through vaccination remains an important part of ensuring a healthy, productive pig herd. Vaccination against common piglet pathogens, such as PRRS, PCV, Mycoplasma hyopneumoniae and Lawsonia intracellularis have been shown to reduce the need for veterinary intervention and the use of antibiotics. Studies have demonstrated that PRRS caused a reduction of 15 per cent in annual output, through reduced fertility, reduced growth rates and increased mortality. The delivery of vaccine via the needle-free IDAL device has been shown to reduce disease transmission of PRRS virus within herds, which has both welfare and economic benefits.
Measuring growth and feed conversion
The bulk of emissions from the pig industry come from feed production and manure storage. Studies have shown that reducing feed use has the greatest potential for GHG emissions reduction associated with pig farming. Systems that require more feed to produce the same quantity of meat have greater energy use, GHG emissions, ecological impacts and increased potential to pollute water courses with excessive nutrient run-off.
Ireland’s pig industry has been shown to be one of the most efficient in Europe, producing the lowest CO2 equivalent per kilogramme of pork produced in the EU in an early benchmark study. However, the impact of transport on imported ingredients in Irish pig feed remains. While other countries have made great reductions in carbon footprint of pork production, studies in Ireland have shown that replacement of imported soya protein and greater use of by-products could reduce the carbon footprint of pork production even further, but more evidence needs to be produced on the maintenance of performance using home grown rations.
With over 40 per cent to 60 per cent of pork’s carbon footprint coming from feed it’s easy to see how maximising feed conversion can also improve the industry’s sustainability. Improved weight gain can result in fewer days to slaughter and significantly reduce the amount of feed required in the finishing stage.
Monitoring feed consumption and benchmarking feed conversion ratio (FCR) is a good way to monitor productivity and costs. In a farrow-to-finish system with stable numbers in every stage of production, this can be done by calculating the total amount of feed on a weekly or monthly basis, divided by pigs to slaughter in the same period (taking into account any gilts being moved out of the main system). Teagasc estimates that the top 10 per cent of farms achieve a weaning-to-sale FCR of 2.25 compared with an average of 2.45 and this equates to 33.4kg less feed required.Infection with
L. intracellularis, the bacterial cause of ileitis, has been shown to significantly reduce feed efficiency and growth rates in pigs. It does this by initiating permanent thickening of the last part of the small intestine, the ileum, which is an essential area for protein absorption, particularly lysine. Infected animals react very differently depending on their age at .the time of infection, but reduced growth resulting in uneven pigs, with or without diarrhoea, is seen most commonly. Vaccination against
L. intracellularis has been shown in a German study, involving nine large pig farms, to reduce FCR and reduce the use of antibiotics. The vaccine in piglets was shown to improve the overall carbon footprint across all the farms by 2.5 per cent.
The use of technology
Technology does not reduce the need for good stockmanship, but it can be a great aid to busy farmers. Using the needle-free IDAL device for sow and piglet vaccination has benefits for both farm staff and livestock through reduced risk of needle stick injuries and potential carcase damage. The reduced vaccine dose of only 0.2ml means less packaging and transport costs, reduced refrigeration costs throughout the supply chain and no need for replacement needles or their disposal. A recent development in Ireland’s pig industry is the launch of the LeeO monitoring and management system. LeeO uses tag and weighing technology to monitor and track individual pigs from farrow to finish. An app is used to record all relevant data, including weights, treatments, service and pedigree. The system removes the requirement for a paper record, reduces errors and allows better pacing of work practices to improve efficiency throughout the farm.
Analysis of this data means that any on-farm changes to feeding or management practices can be accurately assessed. Real-time monitoring of outcomes will also allow farmers to exploit genetic potential by measuring a wide range of metrics, including birth weight, finishing rates, health and reproductive efficiency to optimise feed efficiency and productivity.
Farmers should always discuss the need for vaccination with their vet who can also advise on infection control and on-farm biosecurity.