Palmer Holden Iowa State University

Resources Authored

Factsheets

Swine Statistical References - Livestock Slaughter Numbers

Publish Date: 04/19/2012

This factsheet lists data sources and associated hyperlinks to relevant livestock slaughter information websites. The websites contain data for cattle, calves, sheep, lambs and hogs at federally inspected plants. It also includes comparative weekly hog, sow and gilt slaughter numbers. To go to the desired website click on the internet link provided in the third column of the references.


Read More Download PDF
PIG How-To's

Starting Nursery Pigs on Feed

Publish Date: 04/17/2012

Starting Nursery Pigs on Feed


Read More Download PDF
PIG How-To's

Feeding Level of Gestating Sows

Publish Date: 04/17/2012

Feeding Level of Gestating Sows


Read More Download PDF
PIG How-To's

Should I Purchase or Make My Own Feed?

Publish Date: 04/17/2012

Should I Purchase or Make My Own Feed?


Read More Download PDF
Factsheets

Swine Statistical References - Structure and Operations

Publish Date: 04/03/2012

This factsheet lists data sources and associated hyperlinks to the breeding herd structure in the U.S. The website contains data on changes in the composition of the breeding herd by size of operation and efficiency of the breeding herd. To go to the desired website click on the internet link provided in the third column of the references.


Read More Download PDF

Resources Reviewed

PIG How-To's

How To Protect Workers From Infection

Publish Date: 04/17/2012

Good hygiene in the office and living areas of your production facility is important to protect the people working in these facilities from developing infections. The office, kitchen, break room, bathroom and showers can harbor microorganisms (bacteria, viruses or fungi) that can make people ill. Bacteria such as pseudomonas, methicillin-resistant staphylococcus aureus (MRSA) and others are considered a risk for people sharing living areas such as army barracks. Pork production workers share shower and other facilities, and may also have some risk of spreading infections among each other. Additionally, some bacteria can cause illness in people if brought into the food preparation areas of the facility. However, by following some simple rules you can keep your facilities clean and safe for everyone.


Read More Download PDF
PIG How-To's

Preparing for a "Water Only" Show

Publish Date: 04/17/2012

Many shows across the country today are water only shows, meaning that no foreign substances, such as oils or powders, can be used to dress the skin and hair on show day. Some packers have demanded this practice to prevent oils and other foreign substances from entering their packing plants. Other shows have implemented this rule to level the playing field for all exhibitors and make the hogs appear more natural in the showring. However, that does not mean that there is not some homework involved in making your pig look its best. Skin and hair conditioning take time and effort and should start at least a month prior to entering the showring.


Read More Download PDF
PIG How-To's

Adjusting Feeders in Finishing

Publish Date: 04/17/2012

Feed accounts for 60 to 70% of the cost of pork production. If a feeder adjustment is too open, feed wastage can increase and reduce overall building feed efficiency resulting in increased cost of production and the addition of excess nutrients to the manure handling system. When feeders are closed to tightly, feed intake and growth rate can be reduced and fighting may occur. Optimal feed intake and minimal feed wastage are important and occur when feeders are properly adjusted.


Read More Download PDF
PIG How-To's

Recognizing and Reporting Foreign Animal Diseases

Publish Date: 04/17/2012

A foreign animal disease is one that does not occur in the United States and needs to be identified with the help of your veterinarian as quickly as possible.


Read More Download PDF
PIG How-To's

How To Evaluate Animal Comfort

Publish Date: 04/17/2012

An animal’s comfort depends on many factors including temperature, air quality, as well as food and water availability. Animal comfort can be quickly evaluated by looking at the behavior and condition of the animal. Design features such as housing type, pen design, stocking rates, type of flooring, stage of production, heating and ventilation will greatly influence the comfort of the animal.


Read More Download PDF