How Does the Temperature-Humidity Index (THI) Help Manage Heat Stress in Pigs?
Heat stress is a major challenge in swine production, affecting animal health, welfare, growth, reproductive performance and farm profitability. Prolonged exposure to high temperatures can lead to behavioural changes, increased respiratory rate, reduced feed intake and growth performance and, in...
Swine Influenza: How can you control Endemic Infection on farms?
Eduardo Velazquez MRCVS. Corporate Vet Services Sow Manager
Impact of porcine enzootic pneumonia and pleuropneumonia on carcass weight and lean meat content
One percentage of affected lung volume was associated with a 0.24% reduction in lean meat content.
Importance of pathology in swine diagnostics (2/2)
Histopathology can provide a strong framework to establish the real causality of a clinical problem.
Importance of pathology in swine diagnostics (1/2)
Histopathology can provide a strong framework to establish the real causality of a clinical problem.
Mycoplasma Hyopneumoniae in Pigs: Gilt Acclimation
What is Mycoplasma hyopneumoniaein pigs?
Mycoplasma hyopneumoniae (M. hyopneumoniae) is the etiological agent of swine enzootic pneumonia (EP), a chronic respiratory disease that causes severe economic losses in the pig industry worldwide. These economic losses are due to reduced performance,...
From Field to Fork: Can Respiratory Diseases Affect the Quality of Pork?
Porcine respiratory disease complex (PRDC) significantly impacts the global pig industry, particularly during the growing and finishing phases. This multifaceted syndrome is characterized by a combination of pathogens and environmental stressors affecting the respiratory system. It leads to...
Pulmonary lesions at the slaughterhouse: how to evaluate them (2/2)
Collecting data at the slaughterhouse is a common method to obtain information on health and productive parameters, mainly from the last weeks of a pig’s life.
Pulmonary lesions at the slaughterhouse: how to evaluate them (1/2)
Collecting data at the slaughterhouse is a common method to obtain information on health and productive parameters, mainly from the last weeks of a pig’s life.