PrintPost Approved PP243096/00002 ISSN 1032 3759
PorkJournal September/October 2013
Volume 35, Number 5
Energeticapproach by carbon conscious Pork CRC
NSP Enzymeimproves ilealdigestibility ofnutrients andboosts profitabilityof pig production
A retrospective ofthe Australian pigindustry. Part Two
Securing asustainablefuture withAPIQ freerangeaccreditation
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Lienert Australia has a team of qualified and experienced Nutritionists delivering an excellent nutritional servicepackage designed to help you, look after this vitally important aspect of production.
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telephone 1800 649 231Lienert Australia, 1 Gartrell Street Roseworthy SA 5371
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OFFICE ADDRESS:22 George St, East Gosford NSW 2250Ph: 02 4323 0005 Mob: 0419235288SUBSCRIPTIONS: AUSTRALIA One year – $66.00*.Send payment and full details to: Pork Journal, GPO Box 1846, Sydney NSW 2001Phone (02) 9492 7386 Fax: (02) 9492 7310 NEW ZEALAND One year – $NZ80. OTHER COUNTRIES Asia Pacific including theSubcontinent – One year: Airmail – $A90; Rest of the World – One year: Airmail – $A90. Please send payment in Australian dollars. *Australia subscription rate includes GST.
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ALL MATERIAL COPYRIGHT
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reproduced without the written consent of the
publishers. Whilst every care is taken to ensure the
accuracy of the contents of PORK JOURNAL, the
publishers do not accept any responsibility or
liability for the material herein.
Editorial EnquiriesPeter Bedwell or Rosemary Embery02 4323 0005 or 0419 235 288
Staff:Editor/Ad Sales: Peter BedwellPh: (02) 4323 0005 Mob: 0419 235 288Production: Rosemary Embery Email: [email protected]: 0409 944 472Journalist: Alex BedwellMob: 0478 647 798Website: www.primarymedia.com.au
PORK JOURNAL consists of a bi-monthly managementmagazine and an annual industry review. Published by C D Supplies Pty Ltd (ACN 091 560 557)
NEWS4 Energetic approach by carbon conscious Pork CRC
Australia’s pork industry has embraced the benefits of on-farm biogas energy.According to Rob Wilson, Leader of CRC for High Integrity Australian Pork (PorkCRC) ‘Carbon conscious nutrient inputs and outputs’ Program, biogas energy suitsthe Australian pork industry because pork manure offers a high yield to biogas andsignificant heat is needed on-farm at piggeries.
15 Danish report slight increase in pig-related MRSA in humans
Last year, in 12.5% of the human MRSA cases in Denmark, the so called pig type,CC398 was involved. This is a year-on-year increase of 2.5%, states the Danishsurveillance report Danmap, for 2011.
16 Groundwater supports industry worth $34 billion
Australia’s reserves of groundwater help earn the nation a steady $34 billion a yearfrom mining, food production and manufacturing, according to a new study. Manypig and poultry farmers rely on bore water as a prime source of water and groundwater is also used to irrigate crops vital to intensive livestock industries.
21 Tesco UK labels Dutch pork as British product
UK supermarket giant Tesco, has apologised for the mislabelling of two pork chopsas British when tests have revealed they were probably Dutch. Pork carrying theRed Tractor logo that was purchased in a Tesco store in Salford, GreaterManchester, by a BBC reporter was sent to a German laboratory for testing.
6 MAIN FEATURE
Securing a sustainable future with APIQ free range accreditation
One of the first APIQ FR farms to receive accreditation is Greta Valley Free Range Porksituated near the picturesque Millawa wine region of Victoria. The farm is run by Kimand Brian Smith and its free range produced pork has many devotees in the region.
18 SPECIAL FEATURE
A retrospective of the Australian pig industry. Part Two
Jim Berting looks back at his more than 50 years involvment in the Australian pigindustry. He arrived in Australia in 1966 and saw the local industry from a newcomer’sperspective. From previous experience with the UK and European pig industries oversome years, he had seen how, around the world, pig producers and their pigs adapt tolocal circumstances of climate, food sources and consumer demand.
12 NUTRITION FEATURE
NSP Enzyme improves ileal digestibility of nutrients and boosts profitability of pig production
NSP�enzymes�provide�benefit�from�non-conventional�raw�materials�in�pig�diets.�Theenzyme�complex�used�in�pig�trials�effectively�improved�diet�digestibility�and�also�helpedwith�restoring�the�performance�of�grower�and�finisher�pigs�fed�low�cost�(US$8-9/mt)�formulation.�
PORK JOURNAL, September/October 2013 3
Kim and Brian Smith, Greta Valley
Free Range Pork.
PorkJournal
September/October 2013Volume 35, Number 5
Contents
PRODUCT NEWS
12 Virkon LSP: rebranding Farm Fluid HD ROW
Dr Rob Wilson, Leader, Pork CRC
Program Four, ‘Carbon conscious
nutrient inputs and outputs’.
4 PORK JOURNAL, September/October 2013
NEWS
Energetic approach by carbon conscious Pork CRC
Mundubbera piggery goes up in flames
Australia’s�pork�industry�has�embraced�thebenefits�of�on-farm�biogas�energy.�
According�to�Rob�Wilson,�Leader�ofCRC�for�High�Integrity�Australian�Pork(Pork�CRC)�‘Carbon�conscious�nutrientinputs�and�outputs’�Program,�biogas�energysuits�the�Australian�pork�industry�becausepork�manure�offers�a�high�yield�to�biogasand�significant�heat�is�needed�on-farm�at�piggeries.�
Biogas�is�being�used�at�Australian�piggeries�for�direct�heating�via�hot�water,�orfor�combined�heat�and�power,�with�on-siteuse�and/or�grid�exports�of�excess�power.�
About�8%�of�Australia’s�national�porkproduction�is�harvesting�biogas,�with�a�further�2%�or�so�under�construction�and10%�in�various�stages�of�planning�and�development.�More�than�30%�are�likely�tobe�using�biogas�energy�by�2020.�
According�to�Dr�Wilson,�the�most�popular�biogas�systems�have�been�unheatedconventional�covered�lagoons,�because�oftheir�relatively�low�cost,�simplicity�and�lowoperator�input�requirements.�
“Also,�space�is�not�so�restricted,�with�piggeries�highly�dispersed�and�our�prevailingwarm�climate�leading�to�relatively�modestseasonal�fluctuations�in�biogas�flow.”�
To�drive�biogas�uptake�at�Australian�andNew�Zealand�piggeries,�Pork�CRC�funds�theBioenergy�Support�Program�(BSP),�led�byDr�Stephan�Tait�at�the�Advanced�Water
Management�Centre,�University�ofQueensland.�
The�BSP�promotes�biogas�energy,�supports�pork�producers�with�site-based�biogas�feasibility�assessments,�provides�technical�information�and�resources�tostreamline�adoption�based�on�case�study�datafrom�demonstration�sites�and�identifies�andpromotes�targeted�research�to�further�benefitthe�pork�industry.�
Adoption�of�biogas�has�been�shown�tobe�economically�feasible�at�many�sites,�with�asignificant�positive�return�on�investment�over10�years.�
Dr�Wilson�said�that�life�cycle�assess-ments�of�Australian�pork�supply�chains�suggested�the�majority�of�greenhouse�gasemissions�for�production�are�methane�emissions�from�effluent�treatment�and�capturing�and�using�biogas�on-site�couldreduce�on-farm�emissions�by�60�to�80%.�
“This�suggests�the�industry�goal�of�on-farm�emissions�of�around�1kgCo2-eq�per�kgpork�produced�is�achievable�and�that�theAustralian�pork�industry�has�the�potential�tohave�the�lowest�global�warming�potential�ofpork�production�worldwide.
“The�future�of�biogas�energy�atAustralian�piggeries�looks�bright�and�withthe�ongoing�support�of�the�BioenergySupport�Program�through�Pork�CRC�andAPL,�opportunities�are�becoming�realitiesacross�Australia,”�Dr�Wilson�said.
More�than�20�firefighters�fromMundubbera,�Eidsvold,�Gayndah�andBiggenden�joined�forces�to�battle�the�blazejust�off�Mundubbera-Durong�Rd�as�theMundubbera�piggery�in�Queensland�burntdown�on�October�17.
Multiple�emergency�calls�were�madearound�11am�with�crews�containing�thefire�around�2pm�and�not�leaving�the�sceneuntil�6pm.
Queensland�Fire�and�Rescue�ServiceNorth�Coast�Region�Zone�CommanderAdam�Gwin�had�nothing�but�praise�for�thefire�fighters�and�members�of�the�communityand�said�they�did�a�magnificent�job.
“They�all�just�dug�in�and�made�a�fantastic�effort,�all�the�fire�crews,”�MrGwin�said.
“The�support�which�rallied�very�quickly
from�within�the�community�was�fantastic.“It�certainly�didn’t�take�long�for
refreshments�to�arrive�to�keep�the�crewsworking.”
The�loss�of�livestock,�structures�andequipment�will�be�a�blow�for�a�businessthat�suffered�a�huge�setback�during�theJanuary�floods.
“It’s�an�absolute�tragedy�when�thesethings�happen�to�any�business,�especiallyout�in�rural�communities,”�Mr�Gwin�said.
“Certainly�from�a�fire�service�perspective,�and�from�my�own�perspective,we�would�hope�that�their�recovery�effortsare�speedy�and�hopefully�they�get�the�bestresult�that�they�can�possibly�get.”
Despite�the�mild�winds,�plumes�ofthick�black�smoke�could�be�seen�from�thecentre�of�Mundubbera�CBD.
The Mundubbera piggery which
suffered in the January floods has
now been burnt down.
“That�indicator�of�smoke�is�commonwith�any�structural�fire,”�Mr�Gwin�said.
“There’s�toxicity�in�any�smoke�and�it’simportant�for�people�not�to�be�in�thesmoke�plume,�regardless�of�what�sort�of�fireit�is.”
Avoid the economic impact of Glässer’s disease.1
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References: 1. Ross Bowles – DPI pegpen, 2002. 2. Rafiee M, Blackall PJ. Aust Vet J 2000; 78: 172–174. 3. Kielstein P, Rapp-Gabrielson VJ. J Clin Microbiol 1992; 30:862–865. 4. Turni C, Blackall PJ. Aust Vet J 2010; 88: 255–259. 5. Cargill C, et al AAPV proceedings 2002; 29-33 6. RespiSure HPS Product Information.
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6 PORK JOURNAL, September/October 2013
Securing a sustainable future withAPIQ free range accreditation
w
kept�permanently�outdoors�for�their�entirelife�with�shelter�from�the�elements�provided,�furnished�with�bedding.
“FR�pork�production�consists�of�out-door�paddocks,�which�include�rootingand/or�foraging�areas,�wallows�(where�stateregulations�and�seasonal�climates�permit)and�kennels/huts�for�shelter.�
“The�huts�allow�the�animals�to�seekshelter�from�environmental�extremes.�
“They�also�provide�additional�protec-tion�for�the�piglets�when�very�young.�Theweaners,�growers,�and�sows�from�whichthey�have�been�bred�have�access�to�paddocks�at�all�times�for�their�entire�life.�
“Shelter,�food�and�water�must�be�provided�and�all�pigs�must�be�able�to�movefreely�in�and�out�of�the�shelter�and�movefreely�around�the�paddocks,�unless�requiredto�be�confined�for�short�amounts�of�timefor�routine�husbandry�or�diagnostic�procedures�to�be�conducted.
“All�pigs�raised�under�FR�conditions
On�March�9,�2012�after�consultingwidely�with�industry�customer�supply�chainand�environmental�experts,�Australian�PorkLimited�announced�its�APIQ�Free�RangeAccreditation�Scheme�which�states�that:
“Free�Range�(FR)�means�that�pigs�are
By PETER BEDWELL
must�comply�with�the�Model�Code�ofPractice�for�the�Welfare�of�Animals�–�Pigs(3rd�edition,�2007)�to�show�compliancewith�state�animal�welfare�regulations�anduse�good�land�management�practices�as�perthe�National�Environmental�Guidelines�forPiggeries�(2nd�Edition�Revised,�2010)(NEGP).
“Shelters�or�sheds�with�verandas�orsmall�pens�attached�–�are�NOT�consideredFR�as�they�do�not�comply�with�the�APIQFR�Standards.
“A�producer�with�this�setup�does�notqualify�for�FR�or�Conditional�FRCertification.�Under�the�NEGP�they�wouldbe�considered�as�a�‘Feedlot�Outdoor’,�thecode�explains.
That�there�is�a�need�for�an�industryderived�code�and�audit�process�for�freerange�pig�producers�is�beyond�dispute.
There�are�clearly�a�proportion�of�consumers�prepared�to�pay�a�premium�forwhat�they�regards�as�‘welfare�friendly’�pork
Hoop shelter has been adapted as a walk through shelter
for growers on the Greta Valley free range farm.
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PORK JOURNAL, September/October 2013 7
8 PORK JOURNAL, September/October 2013
Above: Dr Trish Holyoake, Senior
Veterinary Officer DPI helped with the
accreditation process. Left: Dr Sarah De
Greef from Chris Richards & Associates.
Below: Bershires are ideal for outdoor
free range farm.
and�of�course�the�retail�sector�needs�to�beable�to�supply�what�they�perceive�as�customer�preference.
Apart�from�animal�welfare�groups,�consumer�and�social�action�organisationshave�put�pressure�on�both�governments�andregulators�to�be�more�clear�on�food�labelingissues.
Finally�there�are�environmental�issuesspecific�to�free�range�pig�rearing�that�needto�be�addressed�to�ensure�sustainable�farm-ing�practices.
The�APIQ�Free�Range�(FR)�code�is�justone�of�three�new�codes�established�last�yearand�includes�Gestation�Stall�Free�(GSF)�andOutdoor�Bred�(OB).
The�standards�are�monitored�by�a�teamof�auditors,�who�are�all�experts�in�theirfields�and�have�considerable�experience�inthe�industry.
A�panel�of�experts�helped�to�design�anddefine�the�codes�and�include�veterinary,producer�expertise�as�well�as�consumerinterest�representation.
Current�members�of�the�panel�are�EricThornton,�Sharon�Starick,�Helen�Fletcher,Ian�Parish�and�Coles�meat�quality�managerJackie�Healing.
One�of�the�first�APIQ�FR�farms�toreceive�accreditation�is�Greta�Valley�FreeRange�Pork�situated�near�the�picturesqueMillawa�wine�region�of�Victoria.
The�farm�is�run�by�Kim�and�BrianSmith�and�its�free�range�produced�pork�hasmany�devotees�in�the�region�as�well�asMelbourne.
Not�only�are�the�pigs�on�Brian�andKim’s�farm�free�range�reared,�they�are�thefamous�heritage�Berkshire�breed�deliveringadded�niche�market�consumer�appeal.
The�farm�is�125�hectares�and�beforepigs�were�introduced�in�2010,�the�lush�paddocks�supported�cattle.�Brian�owned�adairy�farm�for�a�long�period�before�he�andKim�took�on�their�Berkshire�pigs.
Kim�had�long�been�a�devotee�of�miniature�Shetland�ponies�and�they�stillkeep�some�on�the�property�today�–�their�little�stallion�is�not�only�cute�but�a�showchampion.
With�a�combined�affinity�for�animalsand�farm�life,�the�pair�became�interested�inthe�possibility�of�free�range�pig�farming.
Kim�did�plenty�of�research�before�giving�up�a�9�to�5�administrative�job�in�ofall�things,�a�company�manufacturingsausage�casings,�and�in�April�2010�theyacquired�four�gilts�and�a�boar�and�got�thebusiness�started.
They�gradually�built�up�the�herd,�andjust�as�importantly,�developed�a�marketingplan�to�sell�their�pork.
Today�they�run�48�sows�(whichincludes�replacements)�putting�them�at�theupper�end�of�the�AQIP�definition�of�a�small
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Early adopters, Kim and Brian Smith
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accreditation certificate.w
farm�(up�to�50�sows).�Four�boars�arehoused�on�the�property.
When�the�APIQ�FR�code�was�intro-duced�Kim�and�Brian�decided�that�theywould�go�for�accreditation�under�thatscheme.
In�the�years�before�turning�to�raisingpigs,�Brian�had�regularly�fertilised�the�pad-docks�while�raising�cattle�so�they�were�inpretty�good�shape�to�accommodate�a�herdof�Berkshires.
Dr�Trish�Holyoake,�Senior�VeterinaryOfficer�–�pigs�DPI,�Bendigo�who�is�anAPIQ�auditor,�helped�Brian�and�Kimthrough�the�accreditation�process.
Greta�Valley�Free�Range�Pork�achievedits�accreditation�with�some�inevitable�upsand�downs.
“It�really�is�a�huge�commitment�on�thepart�of�farmers�like�Kim�and�Brian�–�a�24/7effort�in�fact,”�Dr�Holyoake�said.
“Critical�to�the�success�of�a�free�rangepig�farming�operation�like�Greta�Valley,apart�from�getting�the�rearing�process�run-ning�smoothly,�is�developing�the�market�forthe�end�product�and�fully�sorting�the�sup-ply�chain,”�she�added.
Brian�acquired�some�small�huts�thathad�previously�been�used�by�a�layer�farmerbut�now�he�reckons�it’s�probably�better�tomake�purpose�built�items�that�are�more�pigdurable.
A�hoop�shelter�they�purchased�earlierhas�some�advantages�but�also�disadvantageswhen�it�is�utilised�as�a�free�range�walkthrough�shelter�because�under�APIQ�FRregulations,�pigs�must�have�access�to�paddocks�on�a�full�time�basis.
Straw�based�shelters�for�farrowing�sowsworks�well�but�require�regular�replenish-ment�with�fresh�straw.
“Paddocks�must�be�rotated�every�threeyears�and�regularly�monitored�for�bothnutrient�levels,�nutrient�type�and�any�ero-sion�–�this�involves�using�qualified�agrono-mists�and�therefore�financial�outlay,”�Brianwarned.
“Though�sow�performance�with�a�tradi-tional�breed�and�in�an�outdoor�setting�maynot�compare�with�an�intensive�indoor�pig-gery�using�modern�genetics,�the�results�aregood,”�said�Kim.
“We�get�about�8.3�piglets�weaned�perlitter�but�if�it�were�not�for�just�a�couple�ofsows�delivering�poor�performance�we�wouldhave�achieved�9�plus�piglets�weaned�per�litter.�The�pigs�are�usually�grown�out�tobetween�65�to�73�kg�in�around�21�weeks,”she�explained.
“Keeping�an�eye�on�the�health�of�sowspiglets,�weaners�and�growers�in�the�splitpaddocks�keeps�us�busy�but�we�feel�we�haveto�really�look�after�sick�or�challenged�pigs.
“We�have�adapted�shelters�and�pens�in
PORK JOURNAL, September/October 2013 9
10 PORK JOURNAL, September/October 2013
which�to�house,�treat�and�recover�these�pigsand�we�lose�remarkably�few�animals.
“Choosing�Berkshires�has�proved�to�bea�good�move�as�they�are�great�mothers�andideally�suited�to�an�outdoor�environment.They�also�produce�pork�products�that�ourcustomers�like,”�Kim�said.
“One�thing�we�have�learnt�is�that�managing�our�nutrition�for�outdoor�pigsand�balancing�diets�for�each�age�group�isvital.
“Lisa�Nietschke�from�Lienerts�has�beenof�great�assistance�in�getting�our�nutritionright�for�our�animals�and�farming�methods–�you�can’t�produce�good�pork�with�poordiets,”�Kim�said.�
The�farm�uses�Big�Wheel�portable�feeders�which�are�a�multi-purpose�design�inthat�they�can�be�used�in�or�outdoors.
“They�are�durable�enough�to�withstandthe�rigours�of�being�located�in�the�paddock,”�siad�Mike�Anderson�of�Mundigowhich�supplied�the�feeders.
While�Trish�Holyoake�got�the�farmstarted�along�the�APIQ�FR�accreditationprocess,�current�veterinary�services�are�provided�by�Dr�Sarah�De�Greef�from�ChrisRichards�&�Associates.
Dr�De�Greef�is�also�an�APIQ�auditor�asis�Dr�Bernie�Gleeson�from�the�same�organisation.
Pork Journal visited�Greta�Valley�FreeRange�on�a�shining�spring�morning�and�it�isnot�hard�to�see�the�visual�appeal�to�consumers�as�the�Berkshire�sows�and�theirpiglets�roam�around�the�lush�green�paddocks.
Obviously�Brian�and�Kim’s�environ-mental�management�strategies�are�workingas�the�only�discernable�odour�in�the�areawas�from�the�hot�bitumen�that�road�crewswere�using�to�patch�the�road�near�the�property.
But,�as�Dr�Trish�Holyoake�pointed�out,building�up�and�running�a�free�range�pigfarm�to�APIQ�FR�accreditation�standards�isindeed�a�big�commitment�and�labour�intensive.
While�the�consumer�appeal�derivesfrom�perceived�‘better�animal�welfare’�in�anextensive�environment,�the�requirement�tokeep�these�farms�sustainable�is�just�asimportant.
While�managing�the�housing,�generalfeed�and�watering�requirements�can�beachieved�with�relatively�low�cost�solutions,dealing�with�predators�(foxes),�potentialpaddock�degradation,�run-off�and�nutrientload,�require�careful�managements�involvingsignificant�investment.
Kim�and�Brian�Smith�have�taken�onthat�challenge�and�taken�the�further�step�ofimproving�the�value�of�their�business�as�wellas�securing�an�environmentally�sustainablefuture�by�gaining�APIQ�FR�accreditation.
1. Regular replacement of straw for nests is essential. 2. “I’ll make my own nest if
it’s all the same to you!” 3. Cute minature Shetland pony. 4. Recovery pen for
challenged piglets. 5. Big Wheel portable feeders supplied by Mundigo.
v
1
2
3
4 5
PORK JOURNAL, September/October 2013 11
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Design Engineering Fabrication
12 PORK JOURNAL, September/October 2013
NUTRITION FEATURE
NSP�enzymes�provide�benefit�fromnon-conventional�raw�materials�in�pigdiets.�The�enzyme�complex�used�in�pig�trials�effectively�improved�diet�digestibilityand�also�helped�with�restoring�the�perfor-mance�of�grower�and�finisher�pigs�fed�lowcost�(US$8-9/mt)�formulation.�
IntroductionThe�swine�industry�has�recognized�
evolution�of�feed�enzyme�technology�anduse�of�enzymes�in�pig�starter�diets�hasgained�popularity.�On�the�other�hand,�theeffectiveness�of�non-starch�polysaccharidesdegrading�enzymes�for�grower�and�finisherpigs�has�not�been�well�established�due�tonumerous�inconclusive�study�reports.
Enzymes�in�swine�feed�have�been�usedin�an�attempt�to�increase�nutrientdigestibility�(Bedford�and�Schulze,�1998).Consistent�increase�in�the�raw�materialprice�triggered�the�need�of�using�non-con-ventional�feed�ingredients�such�as�distillersdried�grains�with�solubles�(DDGS)�andgrain�by-products�which�may�contain�higherpercentage�of�non-starch�polysaccharides.
The�apparent�metabolizable�energy�ofthe�grain�is�correlated�with�its�NSP�content(Annison�and�Chot�1991).�Enzymes�havebeen�shown�to�improve�performance�andnutrient�digestibility�when�added�to�poultry�diets�containing�wheat�(Fengler�etal.�1988;�Friesen�et al.�1992;�Marquardt�etal.�1994)�and�grain�by-products�(Yin�et al.,2004).�Enzyme�supplementation�may�alsoallow�the�cost�effective�and�environmentallyfriendly�formulation�for�pigs(Omogbenigun�et�al.�2004).�
The�objective�of�this�report�is�to�evalu-ate�the�effects�of�a�commercially�availableenzyme�complex�with�a�wide�range�ofenzyme�activity�on�ileal�digestibility�of�rawmaterials�and�growth�performance�of�pigsfed�low�cost�wheat�and�corn-soybean-by-products�based�diet.
Enzyme�preparationA�commercially�available�enzyme,
Rovabio�Excel,�was�used�in�the�trials.�Thisis�a�natural�feed�enzyme�preparationextracted�from�fermentation�of�a�non-GMO�fungus�Penicillium�funiculosum.The�preparation�contains�ß-xylanase,�ß-glu-canase�and�cellulase�as�main�activities�withtotal�19�enzyme�activities�targeting�non-starch�polysaccharides�present�in�all�feedingredients�of�plant�origin.�
Enzyme�supplementation�and�ilealdigestibilities�of�varied�raw�materials�
for�pigsVarious�raw�materials�such�as�wheat,
barley,�oats,�rye,�and�their�by-products�contain�large�amounts�of�nonstarch�poly-saccharides�(NSP)�which�may�affect�nutri-ent�utilization�by�young�pigs�(Hesselmanand�Aman�1986;�Li�et al.,�1996).�
It�has�been�suggested�that�with�appro-priate�enzyme�preparations�the�nutritionalvalue�of�such�feedstuffs�can�be�potentiallyimproved�for�young�pigs�(Simons�et al.,1990;�Li�et al.,�1996).�
A�trial�was�conducted�in�an�experimentalstation�in�France�to�evaluate�the�effect�of�acommercially�available�enzyme�preparation(Rovabio�Excel�AP)�on�ileal�digestibility�offive�raw�materials on�growing�pigs.�
Male�(large�white*�Landrace)�pigs�ofabout�40kg�body�weight�were�offered�sixdiets�using�five�raw�material�with�and�with-out�enzyme�supplementation.�Diets�weretested�with�four�pigs�per�experimentaltreatment�for�eight�successive�periods�divided�into�two�phases,�a�4-day�adaptationperiod�prior�to�a�3-day�collection�period.Feed�was�provided�to�pigs�as�mash�twice�aday�and�water�was�provided�ad�libitum.
The�dietary�treatments�were�as�seenbelow.
During�the�3-day�collection�pigs�wereweighed�at�the�beginning�and�the�end�ofthe�period�and�feed�intake�was�recorded.Ileal�digesta�were�collected�and�ilealdigestibility�of�raw�materials�with�or�with-out�enzyme�was�evaluated�using�a�covari-ance�(Van�Milgen et al.,�2001).�
The�ileal�diet�digestibility�of�nutrientswas�improved�with�enzyme�addition.�Thedigestibility�of�gross�energy,�dry�matter(DM)�and�nitrogen�were�improved�by1.7%,�3.5%�and�1.8%�respectively�(Figure1).�For�each�raw�material�the�addition�ofRovabio�improved�the�coefficient�ofdigestibility.�The�improvement�of�energyvalue�of�wheat,�corn,�barley,�wheat�branand�soybean�meal�was�0.50,�0.20,�0.52,0.34�and�0.28�MJ/kg�DM�respectively(Figure�2).�
NSP Enzyme improves ilealdigestibility of nutrients and boostsprofitability of pig productionBy JAVED HAYAT, Technical Services & Business Development Manager, Adisseo Asia Pacific Pte Ltd.
T1
T2
T3
T4
T5
T6
T7
T8
T9
T10
T11
T12
Wheat 10%, corn 41%, barley 5%, wheat bran 19%, soybean meal 19%
Wheat 19%, corn 24%, barley 17%, wheat bran 10%, soybean meal 24%
Wheat 29%, corn 41%, barley 10%, soybean meal 14%
Wheat 39%, corn 7%, barley 24%, wheat bran 14%, soybean meal 10%
Wheat 14%, corn 19%, barley 29%, wheat bran 24%, soybean meal 7%
Corn 29%, barley 43%, soybean meal 21%
T1 + Rovabio Excel AP
T2 + Rovabio Excel AP
T3 + Rovabio Excel AP
T4 + Rovabio Excel AP
T5 + Rovabio Excel AP
T6 + Rovabio Excel AP
PORK JOURNAL, September/October 2013 13
NUTRITION FEATURE
Performance�of�growing-finishing�pigs�with�enzyme�supplementation�
There�is�evidence�available�that�supple-mentation�of�enzymes�offered�cost-effectiveand�environmentally�friendly�formulationsfor�pigs.�Omogbenigun�et al.,�(2004)�intwo�trials�observed�higher�average�dailygains,�better�gain�to�feed�ratio�and�betterileal�digestibility�of�DM,�GE,�CP,�starch,NSP�and�phytate�for�pigs�with�enzymecomplex�supplemented�diets�compared�tothe�pigs�fed�the�control�diet.�
Recently�a�trial�confirmed�the�enzymecomplex�effectively�restored�the�perfor-mance�of�growing-finishing�pigs�fed�lowcost�formulation.�A�total�of�54�crossbredbarrows�of�70�days�of�age�with�an�averageinitial�body�weight�(BW)�of�25.59±1.59�kg,were�selected�for�this�trial.�The�pigs�werekept�in�a�conventional�pig�house�withcement�flooring.�
Each�experimental�pen�of�three�pigshad�a�cement�trough�feeder�and�a�nippledrinker.�Six�replicates�were�randomlyassigned�to�following�three�dietary�treat-ments.D1: Positive�Control�(local�industry�
Figure 1: Effect of Rovabio Excel AP on nitrogen and energy digestibility at ileal level
Figure 1: Effect of Rovabio Excel AP on ileal digestible energy of raw materials w
Without Rovabio
W/o Rovabio
With Rovabio
Gross energy Dry matter Nitrgoen
Dig
estibili
ty %
Energ
y d
igestibili
ty M
J/k
g D
M
Energ
y d
igestibili
ty M
J/k
g D
M
With Rovabio
70
68
66
64
62
60
15.5
15.0
14.5
14.0
13.5
13.0
12.5
12.0
9.0
8.5
8.0
7.5
7.0
6.5
6.0
+1.7%
+3.5%
+1.8%
+0.20%+0.34%
+0.50% +0.20%
+0.52%
Wheat Wheat bran Soybean mealCorn Barley
14 PORK JOURNAL, September/October 2013
nutrient�specifications)D2: Negative�Control�-�(reduced�ME�65kcal/kg�and�DAA�1.5%)�down�specifiedformulation�D3: D2�+�500�grams�per�ton�of�feedRovabio�Excel�AP10
The�diets�were�corn-soy-rice�bran-DDGS�based�formulated�to�meet�NRC(1998)�recommendation.�The�trial�wasdivided�into�three�phases:�Starter:�0�-�30days,�Grower:�30�–�60�days�and�Finisher:60�–�82�days.�
Formulation�costs�are�shown�in�Table�1below.
The�pigs�fed�diet�with�reduced�ME�65kcal/kg�and�DAA�of�1.5%�containingRovabio�Excel�AP10�had�higher�(P<0.05)gain�in�weight�and�better�FCR�than�thepigs�fed�either�positive�control�or�negativecontrol�diet�during�the�starter�period(Figures�3�and�4).�For�overall�trial�period(Figures�5�and�6)�Rovabio�supplementeddiet�consistently�performed�numericallybetter�than�the�other�groups.�Weight�gaindifferences�from�68.57�to�70.55�kg�foroverall�trial�period�between�positive�controland�supplemented�groups�respectively�cansignificantly�affect�the�economic�output.These�figures�suggest�that�a�100�kg�target
ConclusionIn�conclusion,�the�Rovabio®�supple-
mented�diets�had�the�highest�digestibilitycoefficients�and�the�addition�of�enzyme�tolow�nutrient�density�diet�restored�the�loss-es.�These�trials�findings�clearly�demonstrat-ed�the�addition�of�a�non-GMO�fungalapplication�containing�various�enzymeactivities�can�ensure�better�profitability�forswine�production.��
References can be obtained from Author
weight�for�pigs�with�Rovabio�Excel�supple-mentation�is�achievable�2�days�earlier�thanun-supplemented�pigs.
Cost�of�feed�for�body�weight�gainThe�cost�per�kg�gain�in�weight�of�the
pigs�is�presented�in�Figures�7�and�8.�Thecost�savings�were�evident�in�every�rearingphase�when�compared�the�positive�controland�Rovabio�Excel�AP10�supplementedgroups.�Pigs�fed�Rovabio�Excel�AP10�sup-plemented�diet�gained�weight�at�11.06%and�7.50%�lower�cost�during�the�starter�andoverall�trial�periods�respectively�comparedto�pigs�fed�positive�control�diet.�A�15.20%and�1.2%�reduction�was�observed�duringgrower�and�finisher�periods�respectively.�
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NUTRITION FEATURE
Starter
Grower
Finisher
P. Control
533.0
499.0
450.0
N. Control
519.0
486.0
438.0
N.C. + Rovabio
524.0
490.0
442.0
Table 1: Cost comparison of each formulation (U$/mt)
Fig 3: Weight gain (Kg) starter Phase
Fig 4: FCR starter Phase
Fig 5: Weight gain (Kg) during overall period
Fig 6: FCR during overall period
Fig 7: Savings with Rovabio during starter
Fig 8: Savings with Rovabio during overall
v
3
2.5
2
1.5
1
0.5
30
28
26
24
22
20
3
2.5
2
1.5
1
0.5
75
70
65
60
1.5
1
0.5
1.5
1
0.5
Treatments
Treatments
Treatments
Treatments
Pos.Control (D1)
Pos.Control (D1)
Pos.Control (D1)
Neg.Control (D2)AP10 (D3)
D2+Rovabio
AP10 (D3)D2+Rovabio
Neg.Control (D2) D2+Rovabio
AP10 (D3)
AP10 (D3)
D2+Rovabio
AP10 (D3)
D2+Rovabio
AP10 (D3)
D2+Rovabio
Pos.Control (D1)
Pos.Control (D1)
Pos.Control (D1)
Neg.Control (D2)
Neg.Control (D2)
Neg.Control (D2)
Neg.Control (D2)
PORK JOURNAL, September/October 2013 15
NEWS
Danish report slight increase inpig-related MRSA in humans
US pig industry battling spread of PEDV
Last�year,�in�12.5%�of�the�human�MRSA�cases�in�Denmark,�the�socalled�pig�type,�CC398�was�involved.�This�is�a�year-on-year�increaseof�2.5%,�states�the�Danish�surveillance�report�Danmap,�for�2011.
The�number�of�people�infected�with�S.�aureus�CC398�grew�from109�to�164�– most�of�the�time�these�people�did�work�in�swine�production.�The�total�amount�of�MRSA�cases�in�humans�grew�to1,292�-�an�18%�year-on-year�increase.�The�total�is�the�highest�inmore�than�25�years.�
As�a�consequence�of�the�increasing�occurrence�of�MRSA�CC398contact�with�live�pigs�is�now�included�as�a�risk�factor�in�the�revisedMRSA�guideline�for�healthcare�professionals�which�will�be�publishedthis�autumn.
“The�continued�increase�of�community�acquired�MRSA�and�theincreasing�occurrence�in�agriculture�should�be�taken�seriously�andcombated�as�it�could�otherwise�lead�to�increased�hospital�incidence.The�fact�that�contact�with�live�pigs�is�added�as�a�risk�factor�in�therevised�MRSA�guideline�and�is�an�important�step�in�the�right�direction,”�said�Robert�Skov,�consultant�at�Statens�Serum�Institut.
Apart�from�these�figures,�a�total�of�80�swine�farms�were�tested�forMRSA�as�well�as�800�pigs�in�slaughterhouses.�Infection�levels�in�swinefarms�(16%�positive)�did�not�grow.�
In�slaughterhouses,�however,�44%�proved�to�be�positive�– this�ismore�than�in�2009,�when�a�similar�research�was�conducted�for�the�lasttime.�This�suggests�that�there�was�a�higher�occurrence�in�the�positiveherds�than�previously�which�means�that�MRSA�more�frequently�wastransmitted�between�pigs�during�transport�and�before�slaughter.MRSA�was�not�found�in�cattle.
Porcine�epidemic�disease�virus�isposing�an�economic�threat�to�the68,300�hog�farms�that�make�upthe�US�pig�herd.
Porcine�epidemic�diseasevirus�(PEDV),�a�disease�fatal�tonewborn�piglets�and�unfamiliarin�the�United�States,�is�spreadingthrough�the�Midwest�an�alarm-ing�rate�with�300�confirmedcases�in�16�states,�since�its�arrivalin�April�2013.�
PEDV�has�been�in�the�globalpig�industry�for�decades,�with�reports�from�Great�Britain�in�1972and�from�China�in�1982.�Yet,�with�no�previous�exposure�in�the�US,PEDV�poses�an�economic�threat�to�the�68,300�hog�farms�that�makeup�the�US�pig�herd.
PEDV�affects�a�pig’s�intestinal�system�prohibiting�the�cells�fromabsorbing�the�nutrients�and�fluid�in�water�and�milk,�thus�severelydehydrating�affected�pigs.�While�older�pigs�tend�to�recover�in�two�tofour�days,�entire�populations�of�neonatal�piglets�are�being�decimated.�
16 PORK JOURNAL, September/October 2013
NEWS
Groundwater supports industry worth $34 billion
Australia’s�reserves�of�groundwater�helpearn�the�nation�a�steady�$34�billion�a�yearfrom�mining,�food�production�and�manu-facturing,�according�to�a�new�study.
Many�pig�and�poultry�farmers�rely�onbore�water�as�a prime�source�of�water�andground�water�is�also�used�to�irrigate�cropsvital�to�intensive�livestock�industries.
A�report�by�Deloitte�Access�Economics,commissioned�by�the�National�Centre�forGroundwater�Research�and�Training(NCGRT)�has�highlighted�for�the�firsttime�the�key�role�which�this�valuable�andpotentially�renewable�resource�plays�in�the
nation’s�economy.The�Deloitte�Access�Economics�study
is�the�first�attempt�ever�made�to�quantifythe�value�of�Australia’s�groundwater.�
It�found�groundwater�directly�contributes�an�estimated�at�$6.8�billion�ayear�to�the�Australian�economy.
Industries�with�production�worth$34bn�a�year�depend�on�groundwater.Current�average�annual�groundwater�use�isapproximately�3,500�GL,�and�60%�of�thisis�used�to�grow�food,�12%�is�used�in�mining,�17%�in�manufacturing�and�11%�isused�for�drinking�water.�
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It�also�supports�landscapes,�the�forestryindustry�and�acts�as�‘water�insurance’ to�thenation�in�the�event�of�drought.�
There�is�currently�6,544�gigalitres�(GLor�billion�litres)�under�license�for�possibleextraction�from�groundwater�out�of�a�totalestimated�sustainable�reserve�of�29,173�GL.
“To�many�people,�groundwater�is�all-but�invisible,�or�there�as�a�last�resort�when�surface�water�runs�short.�In�reality,�it�drivesmany�of�our�most�productive�industriesand�if�carefully�managed�can�be�maintainedas�a�sustainable�resource,”�said�NCGRTDirector�Professor�Craig�Simmons.
“Ours�is�a�hot,�dry�continent�and�morethan�90%�of�our�fresh�water�is�in�factunderground.�
“This�is�a�resource�with�vast�potential,however�we�do�not�as�yet�have�a�clear�ideaof�its�size�or�how�long�it�takes�to�recharge.But�in�a�world�that�is�increasingly�short�offresh�water,�it�is�a�major�strategic�asset.”
According�to�the�report,�groundwaterrepresents�an�important�input�into�theAustralian�economy,�larger�in�direct�valueterms�than�individual�sectors�such�asforestry,�fishing,�poultry,�motion�pictures,gambling,�heritage,�creative�and�performingarts.
“Increasing�surface�water�scarcity�inAustralia�in�recent�years�has�seen�a�growingreliance�on�groundwater�use.�This�is�atrend�that�is�likely�to�continue�into�thefuture�as�competition�for�water�resourcesgrows�further,”�the�report�said.
Despite�the�growing�importance�ofgroundwater�use,�there�is�a�lack�of�under-standing�of�its�economic�value�and�howdependent�our�nation�is�on�groundwater.
Professor�Simmons�said�the�DeloitteAccess�Economics�study�is�an�invaluableinsight�into�a�resource�that�will�carryAustralia�into�the�future.
“The�availability�of�fresh�water�definesall�sorts�of�national�aspirations,�how�largeour�population�can�be,�what�industries�wehave�in�this�country�and�where�and�howlarge�they�can�be,�and�how�well�we�lookafter�our�unique�landscapes,�rivers�andecosystems.
“Groundwater�is�often�the�missing�element�in�all�these�questions.�Becausethere�is�still�much�to�learn�about�its�rate�ofrenewal,�it�is�hard�to�have�a�realistic�discus-sion�of�our�long�term�prospects,�for�population,�the�economy�or�Australian
PORK JOURNAL, September/October 2013 17
NEWS
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landscapes,”�he�said.Professor�Simmons�said�that,�around�the�world,�
countries�have�overestimated�their�groundwater�reservesand�are�mining�them�unsustainably.�
Major�economies�including�China,�India,�the�US�andMiddle�Eastern�countries�face�critical�groundwater�scarcities�which�may�imperil�their�future�growth.
Australia�is�in�the�fortunate�position�of�being�able�toplan�its�increasing�reliance�by�using�groundwater�sustain-ably.
“But�to�do�that�we�need�the�world’s�best�science�andtechnology�for�measuring�and�understanding�the�scale�ofour�resource,�how�it�behaves�over�time,�and�how�to�manageit�sustainably?”
Professor�Simmons�said�the�Deloitte�Access�Economicsreport�represented�an�important�milestone�in�attempting�todefine�the�value�of�Australia’s�groundwater,�as�a�major�inputto�developing�a�national�strategic�plan�for�managing�it.
“We�know�that�iron�and�coal�mines,�oil�and�gas�wellsall�eventually�run�out.�Groundwater�is�a�major�nationaleconomic�resource�which�in�most�cases�renews�itself�andwhen�managed�appropriately�and�used�within�sustainablelimits�will�often�be�a�renewable�resource.
“I�have�no�doubt�groundwater�will�play�a�far�largerrole�in�the�economy�of�2050�than�it�does�today,�especiallyas�our�climate�changes.�It�is�currently�directly�valued�atabout�$7bn�a�year,�however�it�could�easily�contribute�significantly�more�to�the�Australian�economy�in�the�future.The�Deloitte�Access�Economics�report�is�a�key�step�in�realising�this�important�future�source�of�wealth�and�national�wellbeing.”
The�6th�edition�of�Pig,�Poultry�&�Dairy�Focus�Asia�2014,the�independent�technical�conference�for�the�pig,�poultry�and�dairy�sectors,�will�be�held�in�Bangkok,Thailand�on�March�3-5,�2014.
Following�the�joint�session�on�the�first�morning,�thatwill�feature�four�keynote�lectures,�the�program�will�thenrun�as�three�parallel�programs�for�pigs,�poultry�and�dairy.This�year’s�keynote�lectures�will�be�on�the�intestinal�targeting�of�nutrients�for�specific�gene�expression,�the�revolutionary�road�in�diagnostics,�the�latest�developmentsin�mycotoxin�control�and�vaccination�in�the�future.
The�three�individual�species-specific�programs�willupdate�delegates�on�the�latest�thinking�and�technologies�innutrition,�breeding,�management�and�disease�control�intheir�sectors�and�will�feature�internationally�acclaimedexperts�from�around�the�world.
Once�again�the�event�will�be�jointly�organised�byPositive�Action�Publications�Ltd�from�the�UK,�publishersof�the�global�technical�magazines�International�Pig�Topics,International�Dairy�Topics�and�International�PoultryProduction,�and�VNU�Exhibitions�Asia�Pacific�fromThailand,�who�are�the�organisers�of�VIV�Asia�and�theILDEX�exhibitions.
The�organisers�are�looking�forward�to�a�high�turnoutof�attendees�from�some�30�countries.
18 PORK JOURNAL, September/October 2013
SPECIAL FEATURE
The�pressure�to�reduce�backfat�thickness�continued,�however.Pigs�and�pig�producers�are�both�very�adaptable�beings�and�‘progress’was�maintained.�Commercial�breeding�companies�employing�skilledgeneticists�supplied�the�‘improved’�breeding�stock�necessary,�while�some�lager�producers�followed�the�same�principlesin-house.
Geneticists�bred�strains�of�leaner�pigs�by�selecting�for�better�lean�meat�food�conversion�and�by�incorporating�arogue�mutated�gene�linked�to�extra-large�muscle�size.�Unfortunatelythis�gene,�later�identified�as�the�‘Halgene’,�carried�a�side�effect�thatmade�the�animals�liable�to�sudden�death�from�malignant�hyperthermia�or,�if�they�survived,�topoor�meat�quality�with�pale,�wet�muscle.��The�drip�loss�from�affectedcarcases�increased�the�loss�in�weight�in�the�carcase�chill�room,�losingvalue�for�the�processor.
Despite�the�availability�of�good�stock�here�in�Australia,�as�I�firstobserved,�genetic�material�to�add�to�the�gene�pool�was�also�importedeither�as�strictly�quarantined�animals�or�as�frozen�semen.�Notwithstanding�the�characteristics�ofthe�original�Australian�pig�herd,�it�has�been�generally�assumed�tohave�been�good�for�the�industry.�
Taking�into�account�the�faster�growth�and�lower�backfat�charac-teristics�of�young�boars�over�castrates�the�wholesale�meat�trade�over-came�a�lifetime�of�prejudice�and�took�up�with�alacrity�the�acceptanceof�entire�males�for�slaughter.��When�trading�on�backfat�measurementwas�adopted,�wholesale�selling�their�extra�lean�carcases,�while�ignor-ing�the�problem�of�tainted�meat,�was�much�easier.
Nutritional�scientists�went�further�than�just�preparing�feeds�withbetter�available�amino-acid�profiles�to�improve�pig�performence.They�also�developed�so-called�“partitioning�agents”,�feed�additivechemicals�that�modify�the�body’s�utilisation�of�nutrients�against�fatformation�and�in�favour�of�lean�growth.
And,�not�to�finish�there,�a�preparation�of�pig�growth�hormonefor�injection�came�on�to�the�market.��Hormone-injected�pigs�growfaster�with�lower�formation�of�fat,�the�better�to�meet�the�marketdemand�for�still�more�leanness.�(Pig�growth�hormone�is�quite�different�from�the�synthetic�oestrogen�once�used�to�‘caponise’�chick-ens,�and�banned�from�Australian�use�for�over�40�years.)
All�this�followed�from�the�widely�adopted�notion�that�qualityequates�with�absence�of�fat�and�that�producers�could,�even�should,
be�penalised�for�having�some�pigs�carrying�a�little�morefat.��
It�is�interesting�to�reflect�that�although�the�pro-ducer�was�‘penalised’�and�paid�less�for�some�pigs,�thisdid�not�carry�through�to�the�on-sale�of�the�pigs�bythe�wholesaler;�they�were�then�all�one�price!
But�maybe�we�should�stop�to�consider�whatis�really�meant�by�‘quality’.��If�it�means�best�suit-ed�for�a�purpose,�what�is�that�purpose?��It�has�come�to�mean�meeting�aprocessor’s�requirement�for�trading.��But�isthat�in�accord�with�what�the�consumerwants?��
The�scramble�to�buy�the�leanest�pigs,to�gain�the�supposed�trading�advantage,takes�no�account�of�the�consumer.��
The�producer�has�to�supply�whatis�demanded�by�his�buyer,�eventhough�he�does�not�actually�eat�thepork.�This�was�brought�into�focusfor�me�when,�in�conversation�witha�well-known�abattoir�owner�he�conceded�that,although�killing�over�6,000�of�theselean�pigs�per�week�he�found�the�pork�quiteunpalatable�and�did�not�like�to�eat�any�himself.
Quality‘The�consumer’�is�not�an�homogeneous�description;�tastes�and
expectations�vary�among�individuals.��For�many,�the�cheapest�itemmay�be�needed�to�meet�a�tight�family�budget�or�even�a�not�verydiscerning�palate.��Others�want�something�delectable�and�maybememorable�and�are�prepared�to�pay�a�premium�price�for�it.��Theirnotion�of�quality�goes�way�beyond�mere�absence�of�fat.��
The�demands�of�the�wholesaler�govern�the�income�of�produc-ers.�In�the�interest�of�financial�return�the�producer�has�to�conformto�his�perceived�need,�cut�production�cost�and�still�supply�what�ispriced�most�favourably.
In�my�time�as�a�producer�the�industry�gravitated�towardscheaper�and�cheaper�product,�bought�by�the�processor�on�price,while�demanding�less�and�less�fat�to�meet�his�trading�objectives.
Producing�pigs�of�this�description�requires�resort�to�all�the�newinnovations�referred�to:�partitioning�chemicals�in�the�feed,�growthhormone�to�speed�growth�without�fat,�entire�males�(immuno-cas-trated�to�remove�the�taint)�with�stock�bred�to�have�little�fat.
The�assumption�is�that�all�this�can�be�done�without�any�othereffect�on�the�product.��“Everyone�knows”�that�all�pork�is�the�sameexcept�for�the�fat�and�the�price!
That�turns�out�not�to�be�true.��While�the�fat�has�been�dimin-ished,�other�unseen�changes�have�occurred.��Entire�males,immuno-dedourised�or�not,�seem�to�have�a�different�muscle�char-acteristics,�making�the�meat�tough,�dry�and�uninteresting�whencooked.��Very�lean�females,�possibly�growth�hormone�injected,�aremuch�the�same�but�a�bit�less�extreme.��They�all�look�very�good�onthe�hoof,�or�on�the�processor’s�rail.��
The�consumer�is�not�so�sure;�housewives�avoid�buying�tough,dry�pork.����Palatability�has�become�such�a�problem�that�drastic
A retrospective of the Australian pig industry. Part Two
By JIM BERTING BSc (Agric)
Jim Berting arrived in Australia in 1966 and sawthe local industry from a newcomer’s perspective.From previous experience with the UK andEuropean pig industries over some years, he hadseen how, around the world, pig producers andtheir pigs adapt to local circumstances of climate,food sources and consumer demand. Here, heconcludes his historical overview of theAustralian pig industry.
PORK JOURNAL, September/Ocotber 2013 19
SPECIAL FEATUREmeasures�have�now�had�to�be�adopted�toameliorate�these�untoward�effects�–�pump-ing�the�pork�carcase�with�brine�to�restorethe�lost�juiciness.
That�has�to�be�an�admission�of�failureto�produce�a�quality�article,�despite
what�the�food�magazinessay.��It�is�also�the�ulti-mate�insult�to�the�pro-ducer�who�has�lavishedhis�best�care�and�atten-tion�producing�what�hehas�been�led�to�believe�is�aquality�carcase�only�to�haveit�adulterated�this�way.��I�seethat�in�the�U.S.�where�mois-ture-infusing�began,�Dr.�MarkWilson�has�noted�that�carcasesare�now�being�pumped�withlipids�(fat)�as�well�as�brine,�inattempts�to�restore�the�lost�textureand�flavour.�
What�have�we�done�to�pigs�forthis�to�be�necessary?�Were�we�wrong�toeliminate�all�that�fat?��The�industry�hasbecome�overly�single�minded�and�pro-duction-oriented�while�paying�scant�atten-tion�to�the�interest�of�discerning�con-sumers.�
For�those�consumers�who�only�want�tospend�the�minimum,�and�who�probablyadd�sauce�from�a�bottle�at�the�table,�thatmay�not�be�a�concern.��Or�for�certain�foodservice�outlets�for�whom�low�cost�is�themain�requirement.��Growing�pigs�for�thistrade�has�become�a�race�to�produce�thecheapest.
“There�is�hardly�anything�in�thisworld�that�some�men�cannot�make�a�littleworse�and�sell�a�little�cheaper,�and�thosewho�consider�price�alone�are�this�man’slawful�prey.”��John�Ruskin��(1819�–�1900)
In�any�case�when�you�see�what�hap-pens�to�pigs�raised�for�ham�and�bacon�pro-duction,�the�generally�accepted��notion��ofquality�is�not�a�concern�either.��I�am�dis-mayed�when�I�see�what�is�done�to�perfectlygood�carcases�before�appearing�on�thesupermarket�shelf�as�processed�ham.��Justread�the�fine�print�ingredients�label�(prefer-ably�with�an�additive�code�book�at�hand,and�maybe�a�magnifying�glass).��You�willbe�amazed�at�what�goes�into�some�of�theseproducts.��Start�by�checking�the�quotedpork�content�–�with�some�of�them�it�is�alow�as�55%,�the�rest�made�up�of�varioussoya�protein,�seaweed�or�gum�fillers,�water-retaining�polyphosphates�(”mineral�salts”450,�451,�452)�added�flavour�and�MSG.The�resulting�wet,�bland�product�is�allmany�people�know�as�ham.
No�wonder�they�sit�unsold�on�thesupermarket�shelf�for�weeks�on�end.
But�it�doesn’t�have�to�be�so.�I�recalledsome�research�conducted�at�Cambridge�bythe�late�Sir�John�Hammond�many�yearsago.
Hammond�conducted�a�consumertaste-test�with�samples�of�consumer�cuts�ofpork,�lamb,�beef�and�chicken�from�whichhe�had�dissected�and�completely�separated
the�fat�from�the�leanA�taste�panel�was�then�given�samples�in
which�the�fat�and�lean�had�been�recom-bined�before�cooking�in�every�cross-matchpossible�–�the�pork�fat�cooked�with�beef,lamb�and�chicken,�lamb�fat�with�pork,�beefand�chicken�and�chicken�fat�cooked�withpork,�beef�and�lamb.
In�every�case�the�panellists�determinedthat�what�they�had�tasted�was�the�meat w
20 PORK JOURNAL, September/October 2013
SPECIAL FEATUREfrom�the�fat-source�animal,�irrespective�ofwhether�the�lean�was�the�meat�from�pork,beef,�lamb�or�chicken.�Pork�lean�cookedwith�lamb�fat�tasted�of�lamb,�etc.
He�had�shown�that�the�fat�determinesthe�flavour�and�eating�quality�of�meat.Without�the�fat�you�have�nothing�special�atall.“The�fat�keeps�the�juice�in�the�meat�whileit�cooks,�and�gives�it�flavour”.
An�illustration�of�that�is�in�some�pigs�Isupplied�at�the�behest�of�an�Italian�smallgo-ods�maker.�Saying�that�the�pork�producedin�Australia�was�inferior�to�his�home�expe-rience,�and�knowing�that�I�had�had�consid-erable�experience�with�the�pork�industry�inItaly,�he�asked�if�I�could�produce�some�tothe�same�standard�as�we�both�recalled�it.
I�ran�a�trial�batch�from�among�our�nor-mal�home-bred�production�(home�bred,not�based�on�commercial�hybrid�stock)�butfed�and�managed�specifically�to�meet�hisrequirements,�as�best�I�could�in�Australia.On�delivery�of�the�carcases�to�his�plant�heinspected�them�closely�and�exclaimed“that’s�what�I�want”.��This�assessment�wasconfirmed�when�he�cooked�and�ate�somehimself.
When�that�same�quality�was�offered�toconsumers�at�a�retail�butcher�taste�test�thecomments�included�“I�don’t�normally�eatpork,�but�this�is�so�different”,�or�“I�didn’tknow�that�pork�could�be�this�good”.
A�sample�was�sent�to�the�then
The�opportunity�is�there.
ConclusionIt�was�at�this�stage�that�we�chose�to
begin�an�exit�from�the�industry.��The�busi-ness�was�always�to�be�the�basis�of�ourretirement�fund�and�in�any�case�it�lookedas�though�many�$1,000s�would�soon�haveto�be�spent�to�meet�the�ever�more�stringentbuilding�and�production�regulations�beingmooted,�with�no�prospect�for�increasedreturn�per�pig�to�cover�the�added�cost.��
We�progressively�wound�down�the�production,�by�first�selling�the�breedingboars,�then�the�sows�after�each�last�weaningand�finally�growing�out�the�remaining�production�and�returning�the�value�of�thestock�to�cash�in�the�bank.
At�the�end�it�was�an�eerie,�sad�feelingto�walk�through�the�now�empty�buildings,where�they�used�to�be�bustling�with�life,and�the�empty�feed�silos�with�their�hollowsound.�Once�having�had�many�animalsunder�care,�the�sense�of�loss�was�uncom-fortable.
We�had�planned�a�clearing�sale.Everything�had�to�go,�and�it�all�went.�Feedmill,�silos,�internal�fittings�and�tools�andthen�the�buildings,�constructed�in�1970,were�demolished.�Much�valuable�materialwent�for�little�money�–��there�were�74hardwood�roof�timbers�6”�x�4”�and�32�feet(10m)�long,�of�a�quality�unobtainabletoday,�that�went�for�stockyards�or�firewood!But�they�had�to�go.
The�concrete�floor�and�walls�were�broken�up�and�used�for�road�base�for�therefurbishment�of�the�property�followingremoval�of�the�piggery.�Now�there�is�onlythe�memory.
But�I�am�content�to�have�been�associ-ated�with�and�been�part�of�an�industry�thatdeveloped�so�fast,�guided�by�so�many�goodpeople,�through�a�veritable�revolution.From�seeing�it�go�from�30�sow�producersto�30,000�sow�producers�is�a�great�leap�inquite�a�short�time.�
Starting�as�a�producer,�and�with�laterassociation�with�the�end-product�consumermarketing,�I�was�able�to�see�that�much�ofthe�earlier�assumptions�and�‘conventionalwisdom’�I�had�at�the�start�were�not�wellfounded.�And�many�surprising�lessonsabout�beyond�the�farm�gate�were�to�belearned,�some�of�which�I�prefer�not�torelate�beyond�noting�‘that�is�the�way�itworks’.��To�be�awake�to�these�aspects�is�crucial�to�being�successful.�It�was�an�excit-ing�time�to�be�in�an�industry�that�servedme�well,�as�I�hope�I�also�contributed�insome�small�way.
v Chairman�of�the�Pork�Corporation,�TrevorHerd,�who�affirmed�that�it�was�indeed�“asuperior�product”.�It�also�won�the�VogueEntertaining�and�Travel�Australian�ProduceAward�in�2005�as�the�best�meat�submitted,beating�all�the�other�pork,�lamb,�beef�andchicken�entries.
When�Marketed�as�an�identifiableproduct�under�a�Registered�Brand�it�com-manded�a�handsome�margin�over�the�usualtrade�pork,�carrying�the�margin�right�downto�the�participating�producer�who�could�bewell�rewarded�for�adopting�the�requiredproduction�discipline.��
A�price�in�excess�of�$1.00�kg.�HSCWover�the�current�trade�price�was�consistentlyobtained�from�this�production�and�market-ing�strategy.�It�illustrates�what�is�possible�bybeginning�with�consumer�preferences�andthen�arranging�the�appropriate�productionparameters�to�satisfy�them;�an�approachthat�is�market-oriented,�not�production�oriented.
The�same�approach�to�ham�productionapplies��– ham�and�bacon�made�from�thisimproved�pork�and�cured�to�an�originalspecification�is�a�quite�different�item�thatsells�for�up�to�$35.00�kg�to�the�selectedmarket.��
The�basic�marketing�maxim�is:�-�“Whoare�our�customers�and�where�are�they?”When�that�question�is�answered�and�supplyof�what�they�want�arranged,�there�is�a�greatdeal�of�money�to�be�made.�
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UK�supermarket�giant�Tesco,�has�apologised�for�the�mislabelling�oftwo�pork�chops�as�British�when�tests�have�revealed�they�were�probably�Dutch.
Pork�carrying�the�Red�Tractor�logo�that�was�purchased�in�a�Tescostore�in�Salford,�Greater�Manchester,�by�a�BBC�reporter�was�sent�to�aGerman�laboratory�for�testing.
Scientists�used�a�technique�known�as�stable�isotope�ratio�analysis,which�checked�the�authenticity�of�the�pork�by�comparing�it�to�meatsourced�from�other�parts�of�the�country.
The�British�Pig�Executive�(BPEX),�which�carried�out�the�tests�toensure�the�provenance�of�goods�bearing�the�Red�Tractor�logo,�said�theresults�showed�a�less�than�1%�chance�that�the�pork�came�from�aBritish�farm�and�that�it�probably�came�from�the�Netherlands.
Tesco�said�its�records�showed�the�meat�was�bought�fromCranswick�Country�Foods,�whose�own�records�showed�they�hadbought�the�meat�from�FA�Gill,�a�family-owned�meat�company�inWolverhampton.
The�retailer�added�that�it�was�‘unclear’�why�the�meat�had�beenincorrectly�labelled�as�British�and�it�was�“investigating�with�its�suppli-er”�to�try�to�understand�where�the�breakdown�occurred�in�the�supplychain.
A�Tesco�spokesman�said:�“We�are�extremely�disappointed�to�discover�a�pork�loin�product�probably�came�from�a�Dutch�farm,�not�aBritish�farm.
”When�we�specify�that�we�want�British�pork,�we�expect�to�besupplied�with�British�pork.�We�have�spoken�with�our�supplier�tomake�clear�that�this�mistake�is�unacceptable.
“Further�testing�on�more�products�has�confirmed�the�country�of
origin�is�correct�in�all�cases.�We’ve�recently�trialled�this�new�iso-tope�testing�and�we�are�talking�to�BPEX�about�how�we�can�devel-op�this�alongside�our�existing�tests,�to�bring�even�more�rigour�toour�food�testing�programme.”
A�spokesman�for�Cranswick�Country�Foods�said:�“As�one�of�the�UK’s�leading�pork�processors�we�are�commit-
ted�to�investing�in�and�promoting�the�British�pork�industry.”“Since�this�result�on�one�of�our�products,�we�have�followed
BPEX�guidelines�and�conducted�a�full�traceability�audit. ”Further�tests�on�other�pork�products�have�all�come�back�to
show�the�pork�is�correctly�labelled.�“As�a�result�of�our�investigations�we�believe�this�is�an�isolated
error�and�we�are�taking�steps�to�ensure�this�does�not�happenagain.”
The�latest�blunder�is�a�further�embarrassing�setback�forTesco,�which,�following�the�recent�horsemeat�scandal.
Tesco UK labels Dutch pork as British product
Smithfield-Shuanghui combine
At�a�special�meeting,�shareholders�of�Smithfield�Foods�voted�over-whelmingly�to�approve�the�proposed�strategic�combination�withHong�Kong’s�Shuanghui�International.�The�deal�is�valued�at�morethan�$7�billion,�including�the�$34�per�share�sale�price�and�assumptionof�$2.5�billion�in�Smithfield�debt.
Votes�in�favor�of�the�deal�represented�approximately�76%�ofSmithfield’s�total�outstanding�shares�of�common�stock.�Smithfield�isthe�world’s�largest�pork�producer�and�processor,�and�Shuanghui�ownsChina’s�largest�meat�processor.
“We�are�pleased�with�the�outcome�of�today’s�vote�and�thank�all�ofour�shareholders�for�their�support,”�said�C�Larry�Pope,�President�andCEO�of�Smithfield.�“This�is�a�great�transaction�for�all�Smithfieldstakeholders,�as�well�as�for�American�farmers�and�US�agriculture.�Thepartnership�is�all�about�growth,�and�about�doing�more�business�athome�and�abroad.�It�will�remain�business�as�usual,�only�better,�atSmithfield,�and�we�look�forward�to�embarking�on�this�new�chapter.”
Upon�closing�of�the�transaction,�Smithfield’s�common�stock�willcease�to�be�publicly�traded�and�the�company�will�be�a�wholly-ownedsubsidiary�of�Shuanghui�International�Holdings�Limited,�operating�asSmithfield�Foods.�Shuanghui�has�committed�to�maintainingSmithfield’s�current�brands�and�operations�upon�closing.
The�companies�announced�that�the�Committee�on�ForeignInvestment�in�the�United�States�(CFIUS)�had�cleared�the�salealthough�there�were�some�concerns�about�Chinese�ownership�of�amajor�US�food�company.
PRODUCT NEWS
22 PORK JOURNAL, September/October 2013
Virkon LSP: rebranding Farm Fluid HD ROW
APSA Biennial Conference to be held in Melbourne
Reflecting�the�product’s�excellent�on-farmbiocidal�activity,�DuPont�Disinfectants�isre-branding�Farm�Fluid�HD�ROW�to�bringthe�company’s�popular�multipurpose�disinfectant�into�the�‘Virkon�family’.��
“Named�Virkon�LSP,�the�new�brandname�highlights�the�powerful�concentratedperformance�of�the�disinfectant�whichremains�identical�in�every�way�to�FarmFluid�HD�ROW,�except�for�the�newname,”�said�Andy�Hughes,�Sales�ManagerEMEA.
“Virkon�LSP�is�designed�to�handle�all‘real�farm’�biosecurity�disinfection�tasks.
“The�innovative�liquid�synthetic�phenol�formulation�delivers�biocidal�activity�against�a�wide�range�of�disease-causing�pathogens�that�affect�poultry,�pig,sheep�and�other�livestock,�including�the
biggest�challenge�for�British�cattle�farmers,tuberculosis.
“With�multiple�disinfection�applica-tions,�Virkon�LSP�can�be�used�in�farmbuildings,�animal�housing�and�hard�surfaces�such�as�paths,�road�and�concrete.�
“It�can�also�be�used�for�the�routine�disinfection�of�movable�equipment,�tools,feed�troughs�and�buckets.��
“The�product’s�robust�broad�spectrumactivity�remains�effective�for�seven�days,�atin-use�dilutions,�making�Virkon�LSP�idealfor�use�in�disinfectant�footdips.�
“Speaking�at�the�launch�of�Virkon�LSP,Mr�Hughes�explained,�“We�are�pleased�toannounce�the�re-branding�of�Farm�FluidHD�ROW�–�its�performance�ensures�that�itdeserves�its�place�in�the�Virkon�family.Virkon�LSP�offers�UK�farmers�an�innova-
tive�formulation�specifically�engineered�tobe�highly�effective�in�low�temperatures�andin�the�presence�of�organic�challenge�–�twoof�the�leading�problem�areas�for�other�disinfectants.��
“The�1L,�5L�and�popular�20L�packsizes�will�remain�the�same�as�before�and�formore�information�on�all�the�products�inthe�Virkon�range,�please�log�on�towww.virkons.com.”
The�14th�Biennial�2013�Australian�PigScience�Association�conference�will�be�heldat�the�Grand�Hyatt�Hotel�located�onCollins�Street,�in�the�heart�of�Melbourne,Victoria�between�November�24�to�27.�
“The�conference�will�again�provide�aforum�for�excellence�in�pig�science�andprovide�ample�opportunity�for�networkingacross�the�four�days,”�said�APSA�PresidentDavid�Cadogan.�
“The�conference�is�now�widely�regardedas�one�of�the�most�important�internationalgatherings�to�present�and�publish�recentadvances�in�pig�science,”�he�said.
“The�program,�which�includes�a�list�ofinternational�and�local�speakers,�is�designedto�present�world�class�pig�science,�teachnew�ways�of�manipulating�pig�production,support�past�findings�and�some�may�challenge�current�beliefs.
“APSA�has�always�had�a�strong�rela-tionship�with�Australian�Pork�Limited�andthe�Pork�CRC,�and�it�is�most�pleasing�tosee�both�combine�their�support�as�PrincipalSponsors�again�for�the�2013�meeting.”
This�year’s�Dunkin�Lecture,�presentedby�Dr�Paul�Hemswoth�is�‘The�role�of�science�in�establishing�animal�welfare�recommendations�and�standards’.
The�animal�welfare�movement�isincreasingly�influencing�views�on�animaluse�and�the�acceptability�of�various�animalmanagement�options.�While�consumer�and
public�attitudes�to�animal�welfare�are�likelyto�be�influential�in�determining�society’suse�of�domestic�animals,�science�has�a�critical�role�in�underpinning�governments’decisions,�on�behalf�of�the�community,�onanimal�use�and�the�attendant�conditionsand�compromises.
This�presentation�considers�recentachievements�as�well�as�challenges�inimproving�pig�welfare�with�an�emphasis�onthe�role�of�science�in�genuinely�improvinganimal�welfare.
At�Symposium�One�the�speakers�areDr�Adam�Moeser�(North�Carolina�StateUniversity)�and�Dr�Jae�Kim�(DAFWA)
The�topic�is�‘Barrier�function�and�systemic�response�of�the�gastrointestinaltract�to�the�aspects�of�management�andnutrition.
Gastrointestinal�barrier�function�can�besignificantly�compromised�at�all�stages�ofthe�production�cycle�due�to�subclinicalinfection�and/or�physiological�and�psycho-logical�stressors�that�exist�in�most�commer-cial�pig�production�facilities.
The�Symposium�Two�speakers�areDr Geroge�Foxcroft (University�of�Alberta)and�Dr Ron�Ball�(University�of�Alberta)and�the�topic�is�‘Maximising�productivityin�the�modern�sow:�Constraints�to�realisingthe�genetic�potential�of�the�breeding�herdand�targeting�nutrition�for�optimal�productivity’.
Maximising�productivity�of�the�sowherd�is�a�critical�driver�in�commercial�porkproduction. Genetic�selection�has�drivensignificant�improvements�in�sow�prolificacyand�productivity�over�the�years�with�furthergains�possible�through�the�use�of�targetedselection�pressures�and�nutritional�programs.
First�Review�speakers�are�Dr�JeffZimmerman�(Iowa�State�University)�andDr�Peter�Scott�(Scolexia�Animal�and�AvianHealth�Consultancy)�discussing‘Monitoring�herd�heath�and�immunity’.
Second�Review�speakers�are�Dr�SashaJenkins�and�Dr�Damien�Batstone�on‘Genomic�approaches�for�characterisingand�quantifying�microbial�communities�tothe�benefit�of�the�pig�industry�– an�envi-ronmental�perspective’.
Opinion�speakers�are�Dr�David�Pethick(Murdoch�University)�and�Prof�Robert�vanBarneveld�(Barneveld�Nutrition�Pty�Ltd)who�are�speaking�on�the�topic�of‘Delivering�Science�for�maximum�industrybenefit’.
“There�is�a�need�for�today’s�scientist�towork�closely�with�industry�to�ensure�thatwe,�the�R&D�community,�are�addressingindustry�issues�and�ensuring�that�researchoutcomes�and�technologies�are�appropriatelytransferred�and�adopted�by�industry.”
For�more�information�or�to�register�forthe�conference�go�to�www.apsa.asn.au
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M+PAC A technologically advanced vaccine with high effi cacy, high antibody titres, a decrease in lung lesion scores and coughing2, M+PAC offers fast acting, long lasting protection against M. hyopneumoniae 3,4, and the choice of a one or two dose regime.
PLEvac Convenient and effective, PLEvac is the only 3-in-1 vaccine to protect pigs against Erysipelas and Leptospira pomona infections, and aid in the control of parvovirus.
ECOvac An inactivated vaccine for sows and gilts, ECOvac protects against E. coli scours in neonatal piglets.
ECOvacLE ECOvacLE is a 3-in-1 vaccine for sows and gilts that provides protection against E. coli scours in neonatal piglets, and Erysipelas and Leptospira pomona infections in sows and gilts.
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REPRODUCTIVE SOLUTIONS
The MSD range of reproduction pharmaceuticals will plan, organise and control your herd’s breeding cycle, to time and adapt production to suit your needs.*
RESPIRATORY DISEASE SOLUTIONSThrough a combination of vaccinations and injectable or in-feed antimicrobial medication, MSD Animal Health will assist in the control and management of Swine Respiratory disease.*
MSD Animal Health91-105 Harpin Street, Bendigo East VIC 3550Free Call: 1800 033 461www.msd-animal-health.com.au
* Please seek veterinary advice for your optimal herd health program.
1. Data on file.2. Eileen L. Thacker, DVM, PhD; Brad J. Thacker, DVM, PhD; Tamara B. Boettcher, DVM; H. Jayappa, MVSc, PhD. Comparison of antibody production, lymphocyte stimulation, and protection induced by four commercial
Mycoplasma hyopneumoniae bacterins. Swine Health and Production. 1998: 6(3): 107-112.3. Davis RG et al. Onset and Duration of Immunity of a single dose of M+PAC. Proc. Leman Swine Conference 2003.4. Jayappa H et al. Evaluation of Stability and Duration of Immunity of Mycoplasma hyopneumoniae bacterin. Proc. IPVS 2000: 165.
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