DOCSLIB.ORG

Smithfield Premium Genetics Robert Peffley

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Smithfield Premium Genetics Robert Peffley Smithfield Premium Genetics Breeder Robert Peffley -Miami, Texas Spotlight n 1936, the Luter family began a small packing plant in Smithfield, Virginia, that grew to become Smithfield Foods, allowing the Itown of Smithfield to come to be known as the Ham Capital of the World. Smithfield founders knew that to have future success they needed to provide high quality, affordable products. Step by step, Smithfield Foods expanded and developed. During the 1980s, the company began differentiating itself by managing its supply of hogs from conception to processing. By the end of 1998, Smithfield Foods was the number one pork producer in the United States and growing internationally. Today, Smithfield Foods is the largest pork producer and processor in the United States and has a global presence in 12 countries. Murphy-Brown LLC, the livestock subsidiary of Smithfield Foods, is the world’s largest pork producer in the United States. Murphy- Brown owns approximately 850,000 sows and marketed 16 million hogs in the 2013 fiscal year. Operations include 460 company- owned farms and contractual business relationships with 2,040 family farms across 12 states. Murphy-Brown is committed to producing high quality products while protecting the environment and preserving family farms. Smithfield Premium Genetics unit, based in Rose Hill, North Carolina, is responsible for improving swine genetics across the company’s production herd. Current TPPA Board member Robert Peffley is tasked with running the genetic nucleus in Texas, which is located just outside of Pampa. Robert is the Operations Manager of Smithfield Premium Genetics-Texas and has been with the company for 17 years. Robert, along with his wife Cyndie, are proud to have raised their children Leah, Laura Beth, Landon, Logan, Kyle and Shannon, on the farm. Spanning over 1,500 acres and employing 54 people, this facility has 3,600 sows farrow to finish and a 230 head boar stud. The farm is split up into 11 different sites; the sow farm, boar stud, two nursery sites, three finisher sites, isolation, an internal truck wash, a transfer station, and an administration office. Robert grew up in Las Cruces, New Mexico on a farm, but never had swine. Peffley worked in the onion fields, since his mom was an onion researcher, while she taught at Texas Tech University. Robert told us about his experience in the onion fields, “It was hard work, but it made me appreciate the dedication that farmers and ranchers give to feed the world.” Robert then moved to Lubbock, and spent the next ten years calling Lubbock home. He attended Texas Tech University but then graduated from West Texas A&M University with a degree in business. While at Tech, Robert worked for the Plant and Soil Science Department; one of his job duties was to place cattle and sheep on and off test plots of alfalfa and corn at the Tech research farm in New Deal. “I loved it! At times, we too went to where the pigs were at and I got to mess around with them some.” After graduation an opportunity arose to work with Dekalb and Robert gave it a shot and appreciated it. Once Dekalb’s business started declining, Peffley started the job hunt and choose to work for Smithfield, which at the time was National Pig Development. After 7 years in North Carolina he decided to work for Prestage Farms in Mississippi, but after 2 years there, went back to Smithfield. “I felt like job security there was better. A vertically integrated company can weather the highs and lows of the pork market,” Peffley explained. In addition to serving as the Smithfield Premium Genetics safety core team leader, Robert is a member of the Miami Booster Club and the Pork Leadership Institute; he serves as a leader on the TPPA Finance Advisory and Public Policy Committees and is the alternate on the Pork Act delegation. Robert has worked in the swine industry for over 25 years and has built many relationships and a wealth of knowledge. Peffley is most proud of his family at home and his family of employees on the farm. Whether being named Farm of the Year, sending major exports of gilts to Mexico, or doing daily projects at the farm, these accomplishments his employees do together is what makes Robert proud. Smithfield Premium Genetics How does Smithfield Premium Genetics select its genetics? “I view Smithfield Premium Genetics not much different than show pig genetic breeders. Show pig breeders try to give you the best pig on what the show judge wants to see. We select and produce a pig that will have the highest performance and at the same time have the best quality on the dinner plate,” said Peffley. “We have to keep both our production and our consumer customers happy.” Currently, Smithfield Premium Genetics-Texas is maintaining five pure breed lines, with having had up to eight at any one time. Breeds include Large White, Landrace, Duroc, a composite Duroc/Hampshire, and a Pietran/Hampshire solely for their clientele in Mexico. Some of the biggest traits on the production side include born alive, number weaned, average daily gain, and feed conversion; although there are over a dozen traits they look at in the selection process. Each piglet is weighed at birth, weaning, and at 170 days of age. At 170 days of age, pigs are ultra-sounded to measure back fat and loin size. Limitless Opportunities The opportunities are endless with a vertically integrated company; positions are available in production, processing plants and support services. Support services include: transportation, IT, finance and human resources. A typical entry level position would include herd technicians and manager trainees. Other employee positions include production manager, site supervisors, maintenance, sanitation, CDL drivers, herd technicians and office staff. Robert explains, “Finding and keeping good employees is our biggest challenge as we face a big competitor in the oil, gas and wind industries here in the panhandle. With the world population growing and the amount of people involved in agriculture declining, the opportunity for individuals in a pork production company is endless. We need more youth to work in agriculture and be willing to spread the message of the importance of agriculture in America, to anyone willing to listen.” Anyone can go to smithfieldfoods.com or murphybrownllc.com and click the career link to see what opportunities are available. Young people can have the opportunity to work with Smithfield Premium Genetics-Texas through an internship program anytime throughout the year. Many internships have led to positions within the company, whether at the Texas location or another location throughout the United States. “Internships are the perfect way to get your foot in the door and lead to a career in production agriculture. We actually have an individual now that is a nutrition major and once she graduates, will hopefully get involved with our nutrition and feeds group.” Life on the farm is also fun! Logan cruising on the tractor; Leah and Laura show the dress code is not always coveralls and boots. Good times are had at SPG’s Annual Family Day. All smiles doing what you love. Robert says “SPG’s success is from having a dedicated and sharp group to work with.” Picured is the SPG Texas Management Team As part of the Pork Leadership Institute, Peffley works with legislators, here he is pictured with Congressman Gallego on a recent DC trip. I’m sure supplying genetics across the country calls for strict Biosecurity doesn’t stop with pigs and feed; each employee has Biosecurity. Can you explain what you do? to park in one designated area before they go through a boot room “Biosecurity helps to keep our pigs and employees healthy and is where they leave their personal shoes and put on a pair of farm a must at any operation,” Robert describes. “But here at Smithfield issued rubber boots. The company then provides transportation Premium Genetics, we have a detailed and sophisticated set of to their workplace, where then they must shower in and wear biosecurity protocols that we all follow to the letter.” No outside farm issued clothing, before entering into the barn. After the day trucks are allowed to enter the farm, so transfer stations have of work, the employees then shower out to leave their workplace been built for transferring pigs that are leaving the facilities from and travel back to their vehicles. All supplies go through a an internal truck to the external truck. Once an internal trailer fogging process with disinfectant and sit for 24 hours; they then is loaded with pigs, it will unload at the transfer station on the go out to the sites once a week where they are spray disinfected internal side of the building. The pigs will then walk through the before being brought into the offices. building to the external side where they will be loaded onto a different trailer to be transported to harvest. Once a truck and Who has influenced you the most? trailer is unloaded, it goes through the truck wash for washing “I would say it was my first manager and his boss at Dekalb Swine and disinfecting; this truck will not be used again until the next Breeders. Ken Armes and Rick Snider not only taught me the day to allow for at least an overnight downtime. best husbandry practices possible, but really showed me how to work hard to gain employees respect and to treat your employees To accomplish this and keep pigs moving daily, SPG has a fleet with respect so that in turn they will respect you,” Peffley told us.
Load more

Recommended publications
  • About Pigs [PDF]
    May 2015 About Pigs Pigs are highly intelligent, social animals, displaying elaborate maternal, communicative, and affiliative behavior. Wild and feral pigs inhabit wide tracts of the southern and mid-western United States, where they thrive in a variety of habitats. They form matriarchal social groups, sleep in communal nests, and maintain close family bonds into adulthood. Science has helped shed light on the depths of the remarkable cognitive abilities of pigs, and fosters a greater appreciation for these often maligned and misunderstood animals. Background Pigs—also called swine or hogs—belong to the Suidae family1 and along with cattle, sheep, goats, camels, deer, giraffes, and hippopotamuses, are part of the order Artiodactyla, or even-toed ungulates.2 Domesticated pigs are descendants of the wild boar (Sus scrofa),3,4 which originally ranged through North Africa, Asia and Europe.5 Pigs were first domesticated approximately 9,000 years ago.6 The wild boar became extinct in Britain in the 17th century as a result of hunting and habitat destruction, but they have since been reintroduced.7,8 Feral pigs (domesticated animals who have returned to a wild state) are now found worldwide in temperate and tropical regions such as Australia, New Zealand, and Indonesia and on island nations, 9 such as Hawaii.10 True wild pigs are not native to the New World.11 When Christopher Columbus landed in Cuba in 1493, he brought the first domestic pigs—pigs who subsequently spread throughout the Spanish West Indies (Caribbean).12 In 1539, Spanish explorers brought pigs to the mainland when they settled in Florida.
    [Show full text]
  • Pig Taboos in the Ancient Near East
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Avondale College: ResearchOnline@Avondale Avondale College ResearchOnline@Avondale Theology Papers and Journal Articles School of Theology 11-2014 Pig Taboos in the Ancient near East Koot van Wyk Avondale College of Higher Education, [email protected] Follow this and additional works at: https://research.avondale.edu.au/theo_papers Part of the Near Eastern Languages and Societies Commons Recommended Citation van Wyk, K. (2014). Pig taboos in the ancient near east. International Journal of Humanities and Social Science, 4(13), 111-134. Retrieved from http://www.ijhssnet.com/ This Article is brought to you for free and open access by the School of Theology at ResearchOnline@Avondale. It has been accepted for inclusion in Theology Papers and Journal Articles by an authorized administrator of ResearchOnline@Avondale. For more information, please contact [email protected]. International Journal of Humanities and Social Science Vol. 4, No. 13; November 2014 Pig Taboos in the Ancient near East Koot van Wyk* Abstract The cardinal study on the topic of pig eating in the Ancient Near East, is the work of Billie Jean Collins (2006). She focused basically on the issue as it relates to the Hittite cuneiform texts but did also probe sideways to other nations and the Bible, albeit minor comments. This study wishes to stand on the shoulders of Collins, adjusting some statements, adding other aspects from Archaeological sites and Gerhard Hasel’s explanation of Clean and Unclean in Leviticus 11. What was found in this presentation, is that chronology as backbone in the Scriptures, if taken seriously, could explain the presence or absence of pig eating practices also among the Hittites and Egyptians (the New Kingdom).
    [Show full text]
  • Read Our Fact Sheet on the PIGS
    Factsheet The PIGS Act Ending the use of extreme confinement of mother pigs What Does the Pigs in Gestation Stalls (PIGS) Act Do? This bill would ban the use of gestation stalls (also known as “crates”) for housing pregnant pigs and require that they have at least 36 square feet of space and the ability to lie down, stand up, and turn around freely. The two-foot by seven-foot crates currently used in the industry are so restrictive that pregnant pigs are essentially immobilized – sadly, they spend most of their lives kept in these horrific conditions. By forbidding this extreme form of confinement, Congress will level the playing field for all producers (nearly a dozen states restrict the practice and dozens of retailers have pledged to buy pork only from crate-free operations) and give consumers more confidence about the pig industry’s animal welfare standards. Why Support the PIGS Act? Keeping Pregnant Pigs in Extreme Confinement is Inhumane A breeding pig may spend up to three years intensively confined in a crate, and that’s the bulk of her entire lifespan. A pig can weigh 400 pounds, and the two-foot wide crate immobilizes her for months on end. The Humane Methods of Slaughter Act stipulates that pigs must be rendered insensible to pain prior to slaughter, and it only makes sense to have humane treatment standards for these animals for the duration of their lives. Pigs raised for meat are not kept in these needlessly restrictive crates, and neither should pregnant pigs. Major Retailers are Moving Away from Extreme Confinement Almost every major food retailer in the United States – from McDonald’s to Costco to Aramark – has agreed to phase out all purchasing of pork from farms that confine sows in gestation crates, with most policies taking effect in 2022.
    [Show full text]
  • Bad Taste (7.0)
    Smithfield Foods: A Corporate Profile The Story Behind the World’s Largest Pork Producer Critical Mass Energy and Environment Program Washington, D.C. June 2004 Smithfield Foods: A Corporate Profile The Story Behind the World’s Largest Pork Producer Critical Mass Energy and Environment Program Washington D.C. June 2004 This document can be viewed or downloaded at www.citizen.org/cmep Public Citizen 215 Pennsylvania Ave., S.E. Washington, D.C. 20003 USA tel: (202) 546-4996 fax: (202) 547-7392 [email protected] www.citizen.org/cmep © 2004 Public Citizen. All rights reserved. Public Citizen, founded by Ralph Nader, is a non-profit research, lobbying and litigation organization based in Washington, D.C. Public Citizen advocates for consumer protection and for government and corporate accountability, and is supported by more than 150,000 members throughout the United States. Smithfield Foods: A Corporate Profile When it’s not violating U.S. water pollution and labor laws, Smithfield Foods, Inc. is gulping up its American and foreign competitors in the meat packing industry. Not content with being the world’s largest pig producer and seller of processed pork, Smithfield, as one newspaper described it, is the company that “still wants to be the biggest hog at the trough.”1 In the meantime, as its hunger to absorb smaller pork and other meat companies around the world continues, Smithfield has been charged with violating federal anti-trust laws over a four-year period.2 But to Smithfield executives, the company’s strategy of buying out vulnerable companies is simply taking a sow’s ear and making a nice silk purse.
    [Show full text]
  • EC Food Full Nov2019.Pdf
    ANY PART OF THE Any part of the piggy, is quite all right with me. Ham from Westphalia, ham from Parma. Ham as lean as the Dalai Lama. Ham from Virginia, ham from York, Trotters Sausages, hot roast pork. Crackling crisp for my teeth to grind on. Bacon with or without the rind on. Though humanitarian, I'm not a vegetarian. I'm neither crank nor prude nor prig. And though it may sound infra dig. Any part of the darling pig, is perfectly fine with me. -- Noel Coward In Partnership with: SET MENUS GOLDEN FORTUNE 4 PERSON / RM488++ SIGNATURES CAESAR’S SALAD SPANISH ROASTED SUCKLING PIG (HALF PIGLET) romaine lettuce, bacon, ciabatta croutons served with roasted baby potatoes with garlic anchovy dressing and parmesan cheese and house salad JAMÓN SERRANO (HALF PORTION) PAELLA ARROZ NEGRO spanish air dried cured ham spanish bomba rice, baby squid and squid ink served with rock melon and garden greens WERNER'S SPECIAL OVEN ROASTED SPANISH IBÉRICO SPARE RIBS fresh strawberry in mango sauce with served with pineapple salsa chocolate mousse and wild raspberry sorbet JOYFUL REUNION 8-10 PERSON / RM1,288++ MOMOTARO TOMATO & SPANISH RIBS PLATTER WATERMELON SALAD oven roasted ibérico spare ribs, tossed with cucumber cubes and spicy baby back ribs and green salsa babyback ribs crumbled goat cheese with caper mustard dressing served with green apple-almond salad and baked rosemary potatoes SPANISH HAM PLATTER (FULL PORTION) a beautiful cold platter of serrano and ibérico hams, SPANISH ROASTED SUCKLING PIG (WHOLE PIGLET) selection of chorizos, goat’s cheese,
    [Show full text]
  • Thinking Pigs: Cognition, Emotion, and Personality
    WellBeing International WBI Studies Repository 2016 Thinking Pigs: Cognition, Emotion, and Personality Lori Marino The Kimmela Center for Animal Advocacy Christina M. Colvin Emory University Follow this and additional works at: https://www.wellbeingintlstudiesrepository.org/mammal Part of the Animals Commons, Animal Studies Commons, and the Zoology Commons Recommended Citation Marino, Lori and Colvin, Christina M., "Thinking Pigs: Cognition, Emotion, and Personality" (2016). Mammalogy Collection. 1. https://www.wellbeingintlstudiesrepository.org/mammal/1 This material is brought to you for free and open access by WellBeing International. It has been accepted for inclusion by an authorized administrator of the WBI Studies Repository. For more information, please contact [email protected]. THINKING PIGS: Cognition, Emotion, and Personality © Farm Sanctuary AN EXPLORATION OF THE COGNITIVE COMPLEXITY OF SUS DOMESTICUS, THE DOMESTIC PIG By Lori Marino and Christina M. Colvin Based on: Marino L & Colvin CM (2015). Thinking pigs: A comparative review of cognition, emotion and personality in Sus domes- ticus. International Journal of Comparative Psychology, 28: uclapsych_ijcp_23859. Retrieved from: https://escholarship.org/uc/ item/8sx4s79c © Kimmela Center for Animal Advocacy Thinking Pigs: Cognition, Emotion, and Personality AN EXPLORATION OF THE COGNITIVE COMPLEXITY OF SUS DOMESTICUS, THE DOMESTIC PIG he pig of our imagination is the Tom Sawyer, the Scarlett O’Hara, the TABLE OF CONTENTS TFalstaff of the farm animal world: clever, charismatic, mischievous, and gluttonous. References to road hogs, going whole hog or hog wild, 3 A Pig’s World pigging out, and casting pearls before swine pepper our everyday language. In the Chinese zodiac and literature, the pig characterizes strong 4 Object Discrimination emotions, lack of restraint, and virility.
    [Show full text]
  • Everything but the Oink!
    Everything But the Oink! Objectives 1. The student will learn how pigs are raised. 2. The student will learn some of the by-products from hogs. Grade Level 1-3 4-6 TEKS: R- 1.1B,D,E;1.11A,B; R- 4.13C,E,F;4.21C,D R- 2.1B,D,E;2.7B;2.8A,B;2.20C,D; R- 5.9A,E5.13C,D,E 2.10B;2.12D,E R- 6.9A,E;6.13C,D,E R- 3.1B,D,E;3.7B;3.8A;3.20C,D;3.1 S- 4.8A,5.9A 2E SS-4.9B;4.13A,B;4.14B;4.22C,F S- 1.5A;1.6A,B;1.9A,B SS-5.9B;5.13B;5.25C S- 2.5A;2.9A,B;3.9A SS-6.21A,C SS-1.9A,B SS-2.8A,C;2.10A,C;2.17C,D,E SS-3.6A,3.16C,D TAKS: GRADE OBJECTIVES Reading 3, 4, 5, 6 1, 4 Writing 4 1, 4, 5, 6 Science 5 1, 2 Math 1, 2, 3, 4, 5, 6 1, 2 Assessment Summary: Objective 1: Complete grade-appropriate multiple choice quiz on hogs. Objective 2: Complete poster of by-products. (Activity 8) Writing: 1. Students will write letters to pork and hog breed organizations asking for information including pictures of hogs. Addresses are included in resource list. 2. Students will write an informative essay about the many uses of swine, including meat and by-products or about the different breeds of swine in the United States.
    [Show full text]
  • Smithfield Foods, Inc
    June 30, 2020 The Honorable Elizabeth Warren The Honorable Cory Booker United States Senate United States Senate 309 Hart Senate Office Building 717 Hart Senate Office Building Washington, DC 20510 Washington, DC 20510 Dear Senators Warren and Booker: On behalf of the entire Smithfield Foods leadership team and our 42,000 U.S. team members, I am responding to your June 22, 2020 letter concerning our company’s work to both protect the health and safety of our workforce and feed America. Thousands of members of our Smithfield Family have joined me in signing this letter because they have stood on the frontlines as our company has fulfilled its responsibility to our team members and country amid the COVID-19 pandemic. While I appreciate this chance to highlight our employees and farmers’ tremendous work in response to COVID-19, the aggressive and accusatory tone of your letter suggests your offices have already formed conclusions without an attempt to speak with us or understand the industry that provides affordable meals to millions of Americans every day. This is disappointing. This is especially disheartening after what our industry and its brave frontline workers have been through over the past several months. Your letter is fraught with misinformation about our company and industry that appears to be strictly gleaned from media outlets that have made statements and inferences that grossly mischaracterize us, our values and response to COVID-19. Moreover, your letter reveals a fundamental misunderstanding of our food supply chain, the agricultural sector and the role exports play in a healthy farm economy.
    [Show full text]
  • Bacon Processing Today
    BACON PROCESSING TODAY Roger W. Mandigo Animal Science Department University of Nebraska-Lincoln Lincoln, NE 68583-0908 [email protected] Goals • Maximize Value from the Pork Belly • Uniform, Consistent & High Quality Bacon • Good Color, Shelf Life, Consumer Value & Expectations • Greater “Consistency” - Freedom From Defects • Expand Product Development Opportunities • Compliance with Regulatory Requirements Definition • Bacon: The weight of cured pork bellies ready for slicing and when labeled as “Bacon” shall not exceed the weight of the fresh uncured pork belly. – DRY CURED - Curing materials applied in dry form to belly surfaces – IMMERSION CURED - Bellies are immersed in a curing solution – PUMPED - Machine injected • Stitch needle type • Spray needle type What Is Bacon Today? • Injected/Pumped Bacon = 97+% of bacon produced • Dramatic Change in Demand and Usage • Highly demanded ingredient for sandwiches, salads, hand held foods, appetizers, casseroles • “FLAVOR – TEXTURE – EYE APPEAL” • Bacon is a highly sought out speciality product • Condiment/Ingredient for Flavor, Texture, Eye Appeal What is the Impact of Bacon? • 108,000,000 pigs / year U.S. • $13.09 lb/pig • 1,413,720,000 lb bellies • $ 18.5 Billion • 212,058,000 lb bellies for single rib export – 15% • HOG CUT OUT DATA - (Week 5/25/2009 – Loins $76.06/cwt – Bellies $77.19/cwt – Butts $72.46/cwt – Hams $45.06/cwt TABLE 1.SLICED BACON: PROCESS FLOW DIAGRAM PROCESS CATEGORY : HEAT TREATED, NOT SHELF STABLE SLICED BACON RECEIVING RECEIVING RECEIVING NON-RESTRICTED PACKAGING MATERIALS
    [Show full text]
  • Review of Production, Husbandry and Sustainability of Free-Range Pig Production Systems
    1615 Review of Production, Husbandry and Sustainability of Free-range Pig Production Systems Z. H. Miao*, P. C. Glatz and Y. J. Ru Livestock Systems, South Australian Research and Development Institute, Roseworthy Campus, Roseworthy South Australia, Australia 5371 ABSTRACT : A review was undertaken to obtain information on the sustainability of pig free-range production systems including the management, performance and health of pigs in the system. Modern outdoor rearing systems requires simple portable and flexible housing with low cost fencing. Local pig breeds and outdoor-adapted breeds for certain environment are generally more suitable for free-range systems. Free-range farms should be located in a low rainfall area and paddocks should be relatively flat, with light topsoil overlying free-draining subsoil with the absence of sharp stones that can cause foot damage. Huts or shelters are crucial for protecting pigs from direct sun burn and heat stress, especially when shade from trees and other facilities is not available. Pigs commonly graze on strip pastures and are rotated between paddocks. The zones of thermal comfort for the sow and piglet differ markedly; between 12-22°C for the sow and 30-37°C for piglets. Offering wallows for free-range pigs meets their behavioural requirements, and also overcomes the effects of high ambient temperatures on feed intake. Pigs can increase their evaporative heat loss via an increase in the proportion of wet skin by using a wallow, or through water drips and spray. Mud from wallows can also coat the skin of pigs, preventing sunburn. Under grazing conditions, it is difficult to control the fibre intake of pigs although a high energy, low fibre diet can be used.
    [Show full text]
  • Effects of Farrowing Induction on Suckling Piglet Performance
    Original research Peer reviewed Effects of farrowing induction on suckling piglet performance R. E. Gunvaldsen; C. Waldner, DVM, PhD; J. C. Harding, DVM, MSc Summary tions of sterile saline administered at a length grew more slowly and suffered Objectives: To compare growth per- 6-hour interval. higher risk of morbidity during lactation compared to piglets of noninduced sows. formance and survivability in piglets of Results: Average gestation length in non- It is important to understand the objec- induced sows and in gestational-age- induced and induced sows was 117.0 and tives of a farrowing induction program matched piglets of noninduced sows; to 115.1 days, respectively (P < .001), with and the average gestation length of specific evaluate a novel intra-abdominal injection no differences between the VM and AB sow subpopulations in herds to avoid site; and to determine the incidence of groups. For every day of gestation, piglet production loss associated with premature adverse reactions to cloprostenol. growth rate increased 26 g per day (P < farrowings. Materials and methods: The 122 sows in .01). Body weights at 16 days of age were this study were allocated to two treatment 576 grams lower (P < .01), and the relative Keywords: swine, farrowing induction, groups or served as controls. Treatments risk of morbidity was 2.0 times higher (P < piglet performance, cloprostenol, prosta- consisted of two 1-mL (87.5-µg) injections .01), in piglets of induced sows. There was glandin F2-alpha a tendency towards higher mortality during of cloprostenol administered at a 6-hour Received: December 1, 2005 lactation in piglets of induced sows.
    [Show full text]
  • Welfare Issues with Gestation Crates for Pregnant Sows
    An HSUS Report: Welfare Issues with Gestation Crates for Pregnant Sows Abstract Throughout nearly the entirety of their 112-115 day pregnancies, 80% of breeding sows in the United States are confined in gestation crates (also known as sow stalls)—individual metal enclosures so restrictive that the pigs cannot turn around. Crated sows suffer a number of significant welfare problems, including elevated risk of urinary tract infections, weakened bones, overgrown hooves, lameness, behavioral restriction, and stereotypies. Due to concerns for the welfare of intensively confined sows, legislative, industry, and corporate policies are increasingly phasing out the use of gestation crates. Introduction More than 6.1 million pigs are used for breeding in the U.S. pork industry. 1 The majority (80%) of breeding sows are confined in gestation crates 2 for nearly the entirety of their approximately four-month (112-115 day 3) pregnancies. Gestation crates are individual, concrete-floored metal stalls measuring 0.6-0.7 m (2.0-2.3 ft) by 2.0-2.1 m (6.6-6.9 ft), only slightly larger than the animal and so severely restrictive that the sows are unable to turn around.4 In typical pig production facilities, gestation crates are placed side by side in rows, often with more than 20 sows per row and 100 or more sows per shed. 5,6 The crate floors are customarily constructed with slats to allow manure to fall into a lower pit to separate the sow from her excrement. 7 Economic pressure, rather than science or animal welfare, is the driving force behind the use of gestation crate housing in the U.S.
    [Show full text]