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Animals
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Global and Local Factors Influencing Swine Health, Production, and Business
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Global and Local Factors Influencing Swine Health, Production, and Business

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Pigs".

Deadline for manuscript submissions: closed (31 August 2022) | Viewed by 22028

Special Issue Editors

Prof. Dr. Anna Rząsa

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Guest Editor
Department of Immunology, Pathophysiology and Veterinary Preventive Medicine, Wrocław University of Environmental and Life Sciences, Norwida 31, 50-375 Wrocław, Poland
Interests: problems with different parameters influencing pig health and production; production and quality of colostrum; passive immunity transfer
Special Issues, Collections and Topics in MDPI journals
Dr. Tomasz Schwarz

E-Mail Website
Guest Editor
Department of Genetics, Animal Breeding and Ethology, University of Agriculture, Kraków, Poland
Interests: swine; physiology of reproduction; ultrasound; ovary; reproductive performance; nutrition; stress; welfare; farm management; production parameters

Special Issue Information

Dear Colleagues,

A dramatic decrease in pig production worldwide has been noticed in recent years. The desolation caused by African swine fever has additionally been boosted by COVID-19 and the vagueness of international trade regulations in feed and animal products markets. All these problems together can cause long-term negative implications. Our aim is to present wide-ranging aspects of swine production, with particular emphasis on those which are not commonly presented in scientific literature. A great number of papers concerning genetics, health, and nutrition as factors influencing animal production can be found, but there is a paucity of information focused on general management and economy. We would like to identify the right relationships between farm condition, productivity, and profitability on the local and global markets. The presentation of those aspects of animal science and practice which are not excessively described yet will be an opportunity to instigate a wide discussion about difficulties in swine production and the market worldwide. In our opinion, it is worth noting the importance of not only typical experimental factors but also other agents influencing pig production and potentially also experimental results.

We invite review and original papers that address issues related to pig health, production, and management.

Prof. Anna Rząsa
Dr. Tomasz Schwarz
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Animals is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • pigs
  • management
  • health status
  • production traits
  • swine market
  • housing conditions
  • welfare
  • biosecurity
  • animal monitoring

Published Papers (7 papers)

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Research

20 pages, 782 KiB  
Article
Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum
by Ivan Nastasijevic, Milica Glisic, Milan Milijasevic, Sasa Jankovic, Radmila Mitrovic, Jelena Babic Milijasevic and Marija Boskovic Cabrol
Animals 2022, 12(23), 3382; https://doi.org/10.3390/ani12233382 - 1 Dec 2022
Viewed by 1491
Abstract
The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and [...] Read more.
The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry. Full article
(This article belongs to the Special Issue Global and Local Factors Influencing Swine Health, Production, and Business)
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19 pages, 689 KiB  
Article
Development of a Swine Production Cost Calculation Model
by Laya Kannan Silva Alves, Augusto Hauber Gameiro, Allan Paul Schinckel and Cesar Augusto Pospissil Garbossa
Animals 2022, 12(17), 2229; https://doi.org/10.3390/ani12172229 - 30 Aug 2022
Cited by 6 | Viewed by 4564
Abstract
This paper aims to present a tool that offers pig producers a standard method to calculate and control their production costs and, consequently, provides the necessary information to guide strategic decision-making. Following these premises, a mathematical model to estimate swine production costs were [...] Read more.
This paper aims to present a tool that offers pig producers a standard method to calculate and control their production costs and, consequently, provides the necessary information to guide strategic decision-making. Following these premises, a mathematical model to estimate swine production costs were developed using Microsoft Excel® software (version 2207). Case studies were used to assist in the characterization and construction of the model. Through the panel method, the tool was validated by professionals in the sector. Costs were considered according to the Neoclassical Economic Theory of Costs and allocated in the order of variable costs, fixed operating costs, and opportunity costs of capital and land. These costs together create the total cost. The model provides the total cost per batch, per market pig, per arroba, and per kilogram, which facilitates the interpretation of the results and economic evaluations of the system. The model is adaptable to different types of swine farming, as well as the consideration of all costs involved in the production system, whether explicit or implicit. The model developed has the potential to be used as a management tool in commercial swine production systems, assisting the producer in the decision-making process through the management and control of production costs. Full article
(This article belongs to the Special Issue Global and Local Factors Influencing Swine Health, Production, and Business)
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11 pages, 1094 KiB  
Article
Evaluation of a Water-Based Medium-Expansion Foam Depopulation Method in Suckling and Finisher Pigs
by Justin D. Kieffer, Magnus R. Campler, Ting-Yu Cheng, Andréia G. Arruda, Brad Youngblood, Steven J. Moeller and Andrew S. Bowman
Animals 2022, 12(8), 1041; https://doi.org/10.3390/ani12081041 - 16 Apr 2022
Cited by 6 | Viewed by 2809
Abstract
The threat of foreign animal disease introduction through contaminated animal products, feed ingredients, and wildlife vectors have highlighted the need for additional approved methods for mass depopulation of swine under emergency scenarios, especially methods that can be applied to pigs across all production [...] Read more.
The threat of foreign animal disease introduction through contaminated animal products, feed ingredients, and wildlife vectors have highlighted the need for additional approved methods for mass depopulation of swine under emergency scenarios, especially methods that can be applied to pigs across all production phases. The market disruption within the swine industry due to the SARS-CoV-2 pandemic has demonstrated this lack of preparation. The objective of this study was to validate water-based foam as a mass depopulation method for suckling (18 to 24 days of age) and finisher stage (63 to 100 days of age) pigs. Finisher pigs (n = 31, originally 32 but one finisher pig died prior to foaming), allocated as 9 triads and 1 set of 4 pigs, in 10 total replicates, and suckling pigs (n = 32), randomly allocated to two replicates, were completely covered in water-based medium-expansion foam for a 15-min dwell time in a bulk container. Container fill time for the trials were 6.5 ± 0.68 s and 5.3 ± 0.03 s for finisher and suckling pig replicates, respectively. Average (± SD) time for cessation of movement was 105 ± 39.1 s (s) for finisher pigs and 79.5 ± 10.5 s for suckling pigs. After completion of the 15-min dwell time in the foam, all pigs were confirmed dead upon removal from the container. The results from the present study suggest that the use of water-based foam can be an effective means of mass depopulation for suckling and finisher stage pigs, supporting previous research on the application to adult swine. Full article
(This article belongs to the Special Issue Global and Local Factors Influencing Swine Health, Production, and Business)
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11 pages, 4629 KiB  
Article
What Is the Real Influence of Climatic and Environmental Factors in the Outbreaks of African Swine Fever?
by Andrei Ungur, Cristina Daniela Cazan, Luciana-Cătălina Panait, Mircea Coroian and Cornel Cătoi
Animals 2022, 12(6), 781; https://doi.org/10.3390/ani12060781 - 19 Mar 2022
Cited by 7 | Viewed by 2277
Abstract
African swine fever has a significant economic, social and environmental impact due to official regulation of the disease, namely the mass depopulation of all pigs in confirmed outbreaks. The main objective of the present study was to statistically analyze the possible correlation between [...] Read more.
African swine fever has a significant economic, social and environmental impact due to official regulation of the disease, namely the mass depopulation of all pigs in confirmed outbreaks. The main objective of the present study was to statistically analyze the possible correlation between the number of outbreaks and infected pigs from backyard farms with the altitude, seasonal average annual humidity, and average temperature during spring, summer, autumn and winter, as well as the distance from forests, rivers, and lakes in Romania. The study included all infected backyard pigs with African swine fever virus (n = 7764) and outbreaks (n = 404) that occurred in Romania between 6 February 2020 and 2 March 2021. The number of infected pigs and ASF outbreaks were significantly higher in localities at altitudes between 100 and 500 m, average annual humidity between 60% and 80%, average spring temperature between 10 and 14 °C, average summer temperature between 16 and 22 °C, average autumn temperature between 10 and 13 °C, average winter temperatures between −1 and 2 °C, and at distances of less than 5 km from the forests, less than 15 km from lakes and less than 5 km from the rivers. The number of affected pigs decreased significantly at summer temperatures below 16 °C. Full article
(This article belongs to the Special Issue Global and Local Factors Influencing Swine Health, Production, and Business)
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11 pages, 1267 KiB  
Article
Scrutinizing Pork Price Volatility in the European Union over the Last Decade
by Katarzyna Utnik-Banaś, Tomasz Schwarz, Elzbieta Jadwiga Szymanska, Pawel Mieczyslaw Bartlewski and Łukasz Satoła
Animals 2022, 12(1), 100; https://doi.org/10.3390/ani12010100 - 1 Jan 2022
Cited by 11 | Viewed by 2289
Abstract
The aim of this study was to analyze the factors that can influence pork prices, particularly the effects of various types of fluctuations on the volatility of pork prices in the European Union as a whole market and individual EU countries. The research [...] Read more.
The aim of this study was to analyze the factors that can influence pork prices, particularly the effects of various types of fluctuations on the volatility of pork prices in the European Union as a whole market and individual EU countries. The research material consisted of monthly time series of pork prices collected from 2009 to 2020. These data originated from the Integrated System of Agricultural Information coordinated by the Polish Ministry of Agriculture. Information on global pork production volumes is from the Food and Agriculture Organization Statistics (FAOSTAT) database. Time series of prices were described by the multiplicative model, and seasonal breakdown was performed using the Census X-11 method. The separation of the cyclical component of the trend was performed using the Hodrick–Prescott filter. In 2019, pork production in the European Union totaled 23,954 thousand tonnes, which accounted for 21.8% of global pork production. The largest producers were Germany, Spain, and France, supplying more than half of the pork to the entire European Union market. Pork prices in the EU, averaged over the 2009–2020 period were Euro (EUR) 154.63/100 kg. The highest prices for pork were recorded in Malta, Cyprus, Bulgaria, and Greece, whereas the lowest prices in Belgium, the Netherlands, Denmark, and France. The breakdown of the time series for pork prices confirmed that, in the period from 2009 to 2020, pork prices exhibited considerable fluctuations of both a long-term and medium-term nature as well as short-term seasonal and irregular fluctuations. Prices were higher than average in summer (with a peak in June–August) and lower in winter (January–March). Overall, the proportions of different types of changes in pork prices were as follows: random changes—7.9%, seasonal changes—36.6%, and cyclical changes—55.5%. Full article
(This article belongs to the Special Issue Global and Local Factors Influencing Swine Health, Production, and Business)
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17 pages, 2201 KiB  
Article
Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs
by Sylwia Żakowska-Biemans, Eliza Kostyra, Martin Škrlep, Marijke Aluwé and Marjeta Čandek-Potokar
Animals 2021, 11(10), 2786; https://doi.org/10.3390/ani11102786 - 24 Sep 2021
Cited by 2 | Viewed by 1806
Abstract
Consumer studies on acceptability of pork from immunocastrates (IC) and entire males (EM) are of primary importance, if these alternatives are to replace surgical castration (SC) of piglets. Data on the sensory traits and consumers acceptance of IC and EM meat products are [...] Read more.
Consumer studies on acceptability of pork from immunocastrates (IC) and entire males (EM) are of primary importance, if these alternatives are to replace surgical castration (SC) of piglets. Data on the sensory traits and consumers acceptance of IC and EM meat products are still limited. Therefore, the purpose of the study was to (1) describe the sensory profile by quantitative descriptive analysis and (2) test the perception and consumer liking of salami (dry-fermented sausage) and pancetta (dry-cured belly) from EM, IC and SC animals. The consumer tests included the scaling method and check-all-that-apply. Profiling showed that EM products were scored lower in the overall sensory quality compared to IC or SC. EM products differed mainly from IC and SC in the intensity of the manure, sweat odor and flavor, persistent impression and texture (hardness, gumminess and easy to fragment). Salami samples did not differ in liking. In pancetta, the differences were significant for odor liking and visual quality (expected liking). Consumers did not perceive EM products as inferior in terms of liking, while sensory profiling indicated differences for boar taint presence and texture. Using meat originating from IC did not result in any differences in consumers acceptance as compared to products from SC. Full article
(This article belongs to the Special Issue Global and Local Factors Influencing Swine Health, Production, and Business)
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11 pages, 234 KiB  
Article
Effect of BioPlus YC Probiotic Supplementation on Gut Microbiota, Production Performance, Carcass and Meat Quality of Pigs
by Artur Rybarczyk, Elżbieta Bogusławska-Wąs and Alicja Dłubała
Animals 2021, 11(6), 1581; https://doi.org/10.3390/ani11061581 - 28 May 2021
Cited by 7 | Viewed by 4617
Abstract
The objective of the study was to determine the effects of probiotic bacteria Bacillus licheniformis and Bacillus subtilis on microbiological properties of feed mixtures and on the digestive tract content as applicable to production traits and carcass characteristics of fatteners. The experiment was [...] Read more.
The objective of the study was to determine the effects of probiotic bacteria Bacillus licheniformis and Bacillus subtilis on microbiological properties of feed mixtures and on the digestive tract content as applicable to production traits and carcass characteristics of fatteners. The experiment was performed on 83,838 fatteners from four successive (insertions) productions in two groups. From the seventy eighth day of age till marketing to the slaughter plant, the pigs were supplied with BioPlus YC probiotic (Chr. Hansen) in the amount of 400 g/t. The preparation contained a complex of probiotic bacteria Bacillus licheniformis DSM 5749, and Bacillus subtilis DSM 5750 spores in a 1:1 ratio. From the fourth insertion, after reaching a body weight of approximately 112 kg, 60 fatteners were selected from each group to measure carcass quality and half of them for meat quality evaluation. Moreover, microbiological analyses in feed and colon were performed. The study showed that BioPlus YC probiotics supplementation resulted in a significantly higher count of B. subtilis and B. licheniformis in the feed, a higher count of B. subtilis, B. licheniformis and LAB, as well as a lower count of Enterobacteriaceae, Enterococcus, Clostridium and Bacillus sp. in the mucosa and in the colorectal content of the test pigs. Our work has shown that supplementation with the BioPlus YC probiotic had a positive effect on the production traits of pigs mainly by reducing mortality (2.83%, p = 0.010), lowering feed conversion ratio—FCR (2.59 kg/kg, p = 0.013), better average daily gain—ADG (0.95 kg/day, p = 0.002) and shorter fattening period (77.25 days, p = 0.019) when compared to the control group (4.19%; 2.79 kg/kg; 0.89 kg/day; 92.8 days, respectively). The addition of the specific Bacillus bacteria did not influence carcass and meat characteristics of the test fatteners. Full article
(This article belongs to the Special Issue Global and Local Factors Influencing Swine Health, Production, and Business)
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