Steven J. Moeller The Ohio State University

Publish Date: April 9, 2010

Identifying and evaluating alternative genetic sources can be a daunting task for producers. Large numbers of live animal and semen suppliers exist, and all claim to have the ideal genetic package to meet the industry needs. While the claims may indeed be true, producers must be able to understand the fundamental process of evaluating genetic “value” and how genetic improvement principles can be applied when choosing among alternative sources. This fact sheet will guide the producer through a step-wise process that can assist them in identifying the optimal genetic source for their operation.

Publish Date: June 4, 2006

Establishing an understanding of factors that drive consumer acceptance of pork is inherently important to maintaining the competitiveness of pork. It is obvious that if the pork industry produces an end-product that is not acceptable to consumers, consumer will utilize their purchasing dollars for other protein sources. So,what are the important factors or quality characteristics that impact consumer acceptance of pork? Pork quality traits or factors that affect consumer acceptance have, in general, been classified into two areas: 1) visual quality characteristics; and 2) eating quality characteristics, also referred to as meat palatability. Visual pork quality characteristics have been defined as water holding capacity or drip loss, lean color, pH (as it relates to drip loss and color), and intramuscular lipid or marbling. On the other hand, pork eating characteristics or palatability have been defined as juiciness, tenderness and flavor. It has been generally accepted that the visual quality characteristics are by themselves direct measures of pork quality, but they also have indirect association with eating quality characteristics.

Publish Date: June 3, 2006

In response to packer directives and loss of market access for body clipped or shaved hogs, local, county, and state swine exhibitions throughout the United States have attempted to establish rules and criteria to reduce the problem. No Clipping rules have been met with some resistance. Below is a list of common questions and responses to these questions based on the science and knowledge that is available to the industry.

Publish Date: June 3, 2006

Longevity of the breeding female has both economic and animal welfare implications for the swine industry. High culling levels lead to increased replacement rates and reduce lifetime productivity for individual breeding females and the breeding herd. Greater replacement rates increase production costs related to purchase (or development), isolation, and acclimation of replacement females. PigCHAMP® [1-5] summaries (Table 1) from 1998 through 2003, report annualized replacement rates of > 50% and average herd parity of only 2.5 litters. Breeding herd productivity and economic sustainability are compromised when females are culled early in life and prior to achieving a positive return on investment. Breeding program design and genetic selection decisions clearly influence sow longevity and establish the base for a profitable, sustainable breeding herd.

Publish Date: August 22, 2008

Technological advances and an enhanced understanding of the finishing pigs needs have resulted in the application of new, innovative methods of housing and managing the finishing pig. Housing of finishing pigs in very large pens, containing 500 or more pigs, is now being practiced throughout the U.S. swine industry. Large pens can capture efficiencies of space and help alleviate problems associated with animal aggression and behavior. Application of automated sorting technology has improved animal handling within large group finishers while expanding producer opportunities to fine-tune management decisions regarding feeding, monitoring, and marketing finishing pigs. Enhanced management has allowed producers to capture economic benefits from finishing facilities while maintaining productivity and welfare of the pig. This fact sheet describes the industries current understanding of automatic sorting technology.

Publish Date: December 1, 2015

The performance of pigs is the result of two influences: genetics and environment. Because the genetics of a pig plays an important role in its performance and meat quality, all pig producers should be familiar with the potential and application of genetic selection. This factsheet provides an introduction to genetic principles and selection strategies for beginning pig farmers.

Publish Date: November 11, 2015

Breeding or mating systems are the approach taken to pairing a boar and a gilt or sow for breeding in order to incorporate or maintain desired traits. Because the genetics of a pig plays an important role in its performance and meat quality, all pig producers should be familiar with breeding systems for pigs. This factsheet provides an introduction to pig breeding systems and heterosis. Practical swine breeding systems for small and beginning pig farmers are also discussed.

Publish Date: September 21, 2015

The performance of pigs is the result of two influences: genetics and environment. Because the genetics of a pig plays an important role in its performance and meat quality, all pig producers should be familiar with the potential and application of genetic selection. This factsheet provides an introduction to genetic principles and selection strategies for beginning pig farmers.

Publish Date: January 18, 2009

Housing systems for farrowing sows have changed very little in the past 30 years. At the mid 20th century, two farrowing environments were common the outdoor hut in a pasture or lot, and an indoor farrowing pen. The farrowing pens were in low-cost buildings and thus the cost per square foot of building space was relatively low compared to todays buildings. Farrowing sows indoors has proved to be beneficial for both the producer and the sow and her piglets. However, recent criticism of the traditional farrowing crate has led to increased efforts to find suitable alternatives that still provide maximum production efficiency.

Publish Date: December 13, 2012

Marketed under the trade-name Paylean™ (Elanco Animal Health, Greenfield, IN), ractopamine hydrochloride (RAC) is a phenethanolamine β-adrenergic agonist used as a feed supplement to redirect nutrients to improve live pig performance (daily gain and feed conversion efficiency) and fat-free lean yields in pork carcasses [1]. Research was initiated in the 1980’s and RAC was FDA-approved for inclusion in swine finishing diets in December 1999. Initial approval included an inclusion range of 4.5 to 18 g/ton and fed from 150 to 240 lb. In 2006, the label changed to include an inclusion range from 4.5 to 9 g/ton of feed and to be fed for the last 50 to 90 lbs of body weight gain prior to market. This overview summarizes all levels of Paylean feeding; however, as producers consider the current, approved feeding level, more emphasis should be placed on the 4.5 to 9 g/ton data. The specific focus of the factsheet is an overview of the effects of RAC on fresh pork quality and cooked pork palatability.