VDPAM 445 Swine Topics Part 1: Introduction

1. VDPAM 445Swine TopicsPart 1: Introduction Dr. Alex Ramirez Veterinary Diagnostic and Production Animal Medicine Iowa State University

2. Introduction • Course overview • Swine practice • Production systems

3. Course Introduction • Focus will be: • Structure and function of swine practice • Necessary skills and approaches to problem solving • Rule out lists • Diagnosis and treatment

4. Course Introduction • Schedule • 14 Lectures • 1 slide set ≠ 1 day’s lecture • Readings • Merck Manual: baseline information (boards) • WebCT – VDPAM 100S • Couple questions from Quiz on exam • Slides • Should be on WebCT

5. WebCT – VDPAM 100S

6. WebCT – VDPAM 100S

7. Course Introduction • Questions • E-mail: ramireza@iastate.edu • Office: 2231 Lloyd Vet Med Center • Food Supply Veterinary Medicine • Old PAM (Production Animal Medicine) • Office is always open

8. Attributes of a Swine Practitioner • What should you know? • What should you be able to do? • How should you behave? • Why is swine practice different?

9. What should you know? • #1 thing! • Know what you know as well as what you don’t know • Don’t be afraid to say “I don’t know” • But ……. always get back to them with an answer!!!

10. Information Sources: Client Focus • External to the client’s operation • Experiences at other clients’ operations • Reading, meetings, other vets, etc. • VET SCHOOL

11. Information Sources: Client Focus • Internal to the operation (often overlooked) • Records • Observations of animals, facilities and workers • Opinions of farm personnel • Producers’ goals and objectives

12. What should you be able do? • Solve problems, create opportunities and maintain success • Successful clients/vets: manage all 3 elements • Unsuccessful clients/vets only solve problems • Survival of clients • Growth • Improved Efficiency

13. What should you be able do? • Process of problem solving • Identification - problems, opportunities • Record analysis • “Gumshoe” approach • Formulation - strategy, plan • Implementation - biggest challenge • Monitor - records, observations, questions • Refine

14. What should you be able to do? • Be the pigs’ advocate • What’s best for the pigs • Does NOT exclude consideration of producer’s economic health • Be the producer’s advocate • Avoid conflict of interest • Chain of custody • “Standard of practice”

15. What should you be able to do? • Assess risk • Risk = consequence x probability • Risk perception • Perceived risk ≠ assessed risk

16. Slovic, 1987

17. What should you be able to do? • Understand financial terms and indicators • “Equity position” • P&L statements • Net worth reports • Cash flow

18. What should you be able to do? • Communicate • Ask the right questions • Seek the right information • Listen to the client and farm personnel • Know when to stop talking • Present clearly defined recommendations • Short – usually 1 page max (bullet points) • Take time to communicate • Communicate with enthusiasm • Your advice is important to the client

19. SOAP S = Subjective O = Objective A = Assessment P = Plan DAMNIT D = Degenerative A = Auto-immune, Anomaly M = Metabolic N = Neoplasia I = Infectious, Iatrogenic T = Toxicity Thought Organization

20. Thought Organization • Five Production Input Model • Nutrition • Environment • Disease • Genetics • Management

21. Thought Organization • Five production input model • Disease - diagnosis, treatment, control • Veterinarian’s primary responsibility • Nutrition - minimally quality control at farm level • Feeder adjustment, feed intake monitoring, particle size • Genetics - Good luck, confusing area • Environment - minimally, problem identification • Management - records and PEOPLE (quality control) • Husbandry practices • Finances, production and intervention costs

22. Fishbone (Venn) Diagramfor piglet diarrhea Environment: Draft Management: Transferring Piglet Diarrhea Genetics: Receptors Disease: Sanitation Nutrition: Agalactia

23. Risk Factor Analysis • X is associated with Y • WAG or SWAG approach • Mathematical approach: Odds ratio (retrospective) • Strength and significance of association • From 2 by 2 table: AD/BC = Odds ratio • Philosophy: recognize limitations of WAG’s • Fact: World is becoming more mathematical • If you are not, you won’t be involved in making decisions in any business

24. How should you behave? • Necessary behaviors • Caring • Make them feel important • Flexible • Understanding • Humble • Creative: artistic part of swine practice • Reliable • Knowledgeable • Others: clean, polite, dressed appropriately, early riser?

25. Future of Swine Practice • Amount of work isnot diminishing • May be increasing • New diseases: PCVAD, “agent X”, MRSA, SIV • New management practices: wean-to-finish • New objectives: xenotransplantation • Less experienced stockpersons • Lack of professionals in other disciplines

26. Production System Overview

27. M A R K E T Basic Flow Finisher 1 Fat Hogs Fats 220 – 290 lbs Sow Unit Isoweans Nursery FeederPigs Weaners 8 – 15 lbs M A R K E T 35 – 75 lbs Finisher 2 Finishers MarketHogs 220 – 290 lbs

28. Site 2 Site 1 Site 3 Three Site Site 2 Site 1 Site 3

29. Market Pigs Market Pigs Fat hogs / Fats Fat hogs / Fats Finishers Finishers The BIG Picture Market Pigs Fat hogs / Fats Finishers

30. Swine Production: Phases • Breeding Herd: Produces weaned pigs • Wean-to-estrus: 5 days is normal (4 - 30+) • Gestation: 115 days (3M, 3W, 3D) • Lactation: Variable average and range, 16 – 21 days • Finishing Herd: Produces market pigs or replacements • Nursery: 6-8 weeks • Grow-Finish: After nursery until market usually 16 – 18 weeks • Birth to market : 3 + 8 + 18 = 29 weeks = 6½ months

31. Breeding/Gestation: Pens

32. Breeding/Gestation: Pens

33. Breeding/Gestation: Pens

34. Breeding/Gestation: Stalls

35. Breeding/Gestation: AI

36. Farrowing

37. Stalls mswelding.com bsagri.com

38. Farrowing

39. Nursery: Small Pens

40. Nursery: Large Pens

41. Finisher: Small Pens

42. Finisher: Large Pens

43. Wean-to-Finish Barns

44. Performance Measures: Growing Pigs ParameterNurseryFinisher Start weight 12# 66# Days in phase 54 120 (270#) Daily gain 1.0 1.75 Daily feed 1.6 4.9 Feed:gain 1.6 2.8 Mortality <2.0% <2.0% Culls NA <2.0% Lights NA <4.0%

45. Genetics Overview • Females are crossbreds: maximize heterosis • Boars are often purebreds or synthetics • Phenotype closely reflects genotype • 100% artificial insemination • Straight line pyramids • Great grandparents and grandparent females are pure lines • Roto-terminal programs • Females are made by 2 or 3 breed rotation • Disease versus genetic implications

46. Nutrition Overview • Young pigs (<25-40 #’s) are fed complex diets • Porcine plasma protein • Dried whey, skim mild • Fish meal • Older pigs are fed simple diets • Corn, soybean meal, macro minerals, trace minerals, and vitamins • Ad lib versus controlled intake • Meal versus pellet form • Highest component cost of production

47. Facilities Overview • Extensive: Outdoors • Pasture or dirt lots • Concrete lots • Shelter needed • Inexpensive, poor efficiency, high operating costs • Intensive: Indoors (confined) • Pigs kept inside • Environment is controlled to a point • Expensive, good efficiency, low operating costs • Variable performance: design and stockperson

48. Husbandry Overview • Stockperson performance is key to success in any regard: Pig performance, welfare, and food safety • Human performance depends on: • Knowledge and skills - training • Motivation - rewards and encouragement • Job design - often overlooked, stockperson is expected to compensate for poor working conditions • Specific tasks: must be easy and repeatable • KISS approach • Organization of tasks: difficult part on large farms

49. Food Safety/Meat Quality • Meat quality: taste, color, pH, water holding capacity • PSS/PSE gene • Handling procedures: rest before slaughter • Antibiotic residues • US – FDA • International - MRLs • Bacterial contamination • On-farm versus at the slaughter plant • Antibiotic resistance • Broken needles and other foreign matter

50. Environmental Issues • Waste management • Phosphorus build-up in soils • Lagoons versus deep storage • Ground and surface water contamination • Odor and air emissions • From facility • During manure application • Neighborhood issues • Traffic • Work force