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PORK POULTRY
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Author Archive: PGT Editor

Five steps to better Mycoplasma hyopneumoniae control

For pig producers and veterinarians, the health and economic impact of Mycoplasma hyopneumoniae is clear. In the US, enzootic pneumonia caused by M. hyo is considered one of the “big three”...

Training staff to spot sick pigs early leads to higher performance, lower mortality

Pig health is critical for maintaining animal welfare and ensuring a steady supply of safe and affordable pork.

Build up winter housing defenses to ward off disease

Optimizing pig sheds is vital for maintaining herd health, but in the winter months, getting the environment right is especially important in warding off illness.

Boar taint vaccination: Plus points for an ‘entire’ market

For years, Britain has boasted some of the world’s highest standards of pig welfare. But as continental Europe moves to ban surgical castration, the UK’s “castration-free” status may no...

Demonstration farm helping pork industry see benefits of pig-castration alternative

A group of 250 intact male piglets arrives at the demonstration farm ready to be the face of a new type of pork production.

VFD requirements for feed mills: Not as simple as A, B, C

Part 4 of an exclusive interview with William Flynn, DVM, MS, deputy director for science and policy for FDA’s Center for Veterinary Medicine, on the new VFD that took effect Jan. 1, 2017.

Four strategies for managing piglet diarrhea

Nutrition, commercial vaccines, good hygiene and immunity of piglets through colostral transfer are four key strategies in managing piglet neonatal and peri-weaning diarrhea.

Using diagnostics to optimize PCV2 vaccination

By Don McDermid, DVM, Swine Veterinary Services Manager, Zoetis Kirkland, Quebec, Canada

It’s cold outside. Have you PRRS-proofed your herds?

Cold weather means closer confinement and a greater risk of porcine reproductive and respiratory syndrome virus (PRRSv). A leading PRRS expert recommends ways to keep this common and costly disease...

Italian meat company balances tradition, quality with need for greater sustainability

A century-old salumi maker says sustainable and welfare-friendly processes are key to keeping its traditional products relevant to today’s consumers.


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