Costs of Disease. Stillbirth. Pneumonia. Crushing. Starvation Parasites. Scours. Runting Unknown Death Other

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1 Costs of Disease Stillbirth Pneumonia Crushing Starvation Parasites Scours Runting Unknown Death Other Source: Miller and Dorn, 1987

2 Sick or Healthy? Pig One Pig Two Level of Resistance Level of Disease

3 Biosecurity Keep Disease Out

4 Biosecurity Keep Disease Out Closed herd No pigs enter farm AI used for new genetics Single clean source of pig supply Traffic and visitor control Bird, insect and rodent control Double fence to keep feral pigs out Shower in

5 Specific Pathogen-Free (SPF) Deliver by caesarian section or hysterectomy Raise in isolation Or buy from an SPF herd Pigs are free of major respiratory disease Pigs are free of parasites

6 Biosecurity

7 Disease Control Keep Levels of Disease Down

8 Keep Levels of Disease Down Sanitation All-in all-out Age separation Isolate sick pigs Perforated flooring No cats Parasite control

9 Sanitation Source: Hog Hill Enterprises, 1987

10 Medicated Early Weaning Sows are vaccinated Pigs are weaned at two weeks Pigs are medicated at weaning

11 Keep Resistance Up

12 Keep Resistance Up Passive immunity through colostrum Vaccination/immunization Controlled exposure, eg through manure Minimize stress Good nutrition Keep older sows Crossbreed

13 Factors Affecting Immune Response Stress Genotype Nutrition Passive Immunity

14 Pork Quality Assurance Plus Food Safety - Hazard Reduction Physical Chemical Biological Swine Welfare Producer training and certification Farm assessment and certification

15 Antibiotic Resistance Antibiotic Use Growth/efficiency promotor in feed Treat sick animals Which antibiotics? No antibiotic in feed = more sick animals? Alternatives? Probiotics? Other sources of resistance?

16 10 Good Production Practices 1. Implement an effective herd health management plan 2. Use a veterinarian/client/patient relationship 3. Use antibiotics responsibly 4. Identify and track treated animals 5. Maintain medication and treatment records

17 Pig Identification

18 PigCHAMP

19 10 Good Production Practices 6. Properly store, label & account for all drugs 7. Follow proper administration procedures and withdrawal times 8. Follow proper feed processing procedures 9. Educate animal caretakers 10. Provide proper swine care

20 Intra-muscular Injection

21 Listening to the Pig How can you tell whether a pig is healthy and comfortable?

22 Listening to the Pig Contented Poor Nutrition or Poor Health Too Hot Too Cold Thirsty Alert, perky, smooth hair, tail curled, clear eyes, active Slow growth, rough hair, lame, reluctant to move, droopy, thin, itchy Ears large relative to body Panting, sunburn Huddling, lying on belly Lots of time playing with waterer, not eating

23 Listening to the Pig Hungry Treated Badly Treated Well Playing with feeder, squealing Fear of people, slow growth Curious about people, playful

24 Love Your Pigs Well treated sows Have a higher farrowing rate Have more pigs born/sow/year vs 17.9 Well treated boars Have larger testicles Learn to breed more easily Well treated growing pigs Grow 6% faster Have better feed efficiency

25 Source: Honolulu Advertiser 2/12/2008

26

27 Welfare Criteria Ventiliation Food and water Space Waste management Trained workers Handling Percent that die during transport Disease control Safe and clean environment Emergency backup Length of time of transport

28 Swine Welfare Evaluation 1. Record-keeping 2. Emergency support 3. Farm assessment 4. Daily observation 5. Animal evaluation 6. Body condition score

29 Swine Welfare Evaluation 7. Body space 8. Euthanasia 9. Facilities 10. Handling and movement 11. Ventilation 12. No willful neglect or abuse

30 Welfare Criteria Ventilation - rows of small windows Food and water - provided daily by stock-tender Space - meets minimum requirements Waste management - washed by stock-tender Trained workers - TQA certification required Handling - TQA certification required Percent that die during transport - 0.4% Disease control - no sources of infection Safe and clean environment - washed by tender Emergency backup - tug sent to meet ship Length of time of transport - 7 days

31

32 Oversight Hawaii Department of Agriculture Animal Industry Division United States Department of Agriculture Food Safety Inspection Service

33 Hawaii Pork Source: Hawai`i Pork Industry Association

34 Animal Rights / Animal Welfare

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