2016 Latin America Road Show Series
At PIC, we know that our business' success depends on our clients' success. That's why we work together to grow your business and satisfy future industry demands. The 2016 Road Show presented a series of lectures by PIC specialists on getting the most value out of each pig on the market. The most important messages that came out of the talks were:
Dr. Arturo Juárez, Technical Services Manager, discussed "Success factors for increasing production on my farm," and reviewed the most important factors for producing at maximum capacity in a production unit of weaned pigs, considering the most important parameters and operations for achieving that goal. The presentation analyzed the parameters to be achieved on a weekly basis, such as the number of matings, farrowings, born alive, and weaned piglets, as well as controlling the inventory of breeding sows and their impact on production.
Some of the important concepts reviewed were:
• Production is equivalent to capacity and efficiency.
• Concerning productivity, these days we have farms producing 25 PSY on average, and the farms with the best results (top) produce around 30 PSY, which confirms that these parameters are achievable.
• For achieving the desired production, it is important to emphasize sows serviced per week and the farrowing rate.
Francisco Domingues, PhD., Wean to Finish Specialist with his talk on “The eight dimensions of feed consumption," showed producers how the factors of water consumption, feeding space, energy in the diet, and stocking density interact individually and with each other in ADG and FC, thus minimizing these challenges and, as a consequence, improving the performance of the herds on your farms.
The control points to check on the farm are:
1. Feeder space per pig (measured by the width of the animal's shoulders);
2. Adjustment of feeders vs. Availability of feed;
3. Relationship between linear feeder space and density (the more linear space the more feed consumption);
4. Water consumption, which is directly related to feed consumption (important to check water quality);
5. Energy level in diets (modify feeder time/pig);
6. Impact of water flow (0.5 liters in weaning; 1.0 liter in fattening);
7. Intake vs. genetic line, and
8. Effect of temperature (caloric stress).
The lecture “Strategies for the prevention and eradication of infectious diseases," presented by Dr. Andrés Díaz, reviewed the principal strategies for minimizing the effect of infectious diseases on pig production systems. The presentation emphasized the factors to be considered when taking action against these diseases before they make it onto the farm and once they are on the farm and established; it also reviewed the principles of biosecurity, control and elimination programs.
This presentation recommended that the following guiding principles always be considered: Infectious diseases have a significant impact on pig health and production; he also said that it is imperative to have a biosecurity program, and for that one needs detailed knowledge of the risks of disease introduction and the health status of the farm. In conclusion, he recommended good quality control and quality assurance in all processes associated with primary pig production.
Here are some comments about the event:
“It's an event where you always learn something; it's high quality and the content is up to date and it's something you always want to attend."
“Three very practical subjects that give us bases for decision making on the farms in order to improve."
“The training you get at these meetings makes you think about how you're managing your farm and that there has to be constant changes."
“They remain the leading company in the industry and they deliver what they offer - in this case I refer to training."
Thanks to our attendees for their comments. We reaffirm our commitment to pig production!