Swine Grist
BY GRAND VALLEY FORTIFIERSDear Friends,
After a reasonably early spring, with early warm weather, those who were unable to get into the fields with the planter have been hindered by recent bouts of rain. As frustrating as this may be, we were in need of significantly more moisture this spring, as early planters were kicking up clouds of dust in a number of areas in Ontario a few weeks ago. We do pray for a great growing season in 2023. With stubbornly high feed prices, and relatively low pork prices, local harvests play an important role in effective cost of production calculations. In this issue of the Grand Valley Grist, we are pleased to share some insights from Dr. Samuel Waititu (stationed in Winnipeg) on lactation sow feeding, and Adam Totafurno MSc. regarding GVF’s dry feed additive, Lipifirm. Additionally, we are very pleased to welcome Drew Woods to the expanding GVF team of monogastric and ruminant nutritionists. As David Ross reports, we are looking forward to the first in-person Ontario Pork Congress in four years, held once again in Stratford June 21st & 22nd. We trust that many Ontario producers will invest the time to attend this year’s OPC and visit with us at the Grand Valley Fortifiers and Farmers Depot booths. We have missed visiting with you! Over the last number of months, we have been learning a great deal about Sustainability –Canada’s targets, the unfortunate villainization of livestock production by some, as well as the potential opportunities for Canadian livestock agriculture to flourish in the days ahead within a sustainability focused world. It has been heartening to learn that Canadian produced meat, milk and eggs are the most or some of the most sustainably produced digestible protein rich foods on the planet. This current reality, along with producers’ commitment to continuous improvement and the federal government’s willingness to invest in further improved sustainability focused farming practices, provides the opportunity to see Canada’s meat, milk and egg production expand and be globally recognized as the most sustainable. Through all of this, we are concluding that Canada’s livestock producers and the Canadian Agri-food industry may, in fact, be poised for an opportunity of a lifetime. We pray that we will witness this opportunity coming to fruition in the days ahead.
Sincerely, Ian Ross, President & CEO
IMPROVING FEED INTAKE OF LACTATING SOWS AND GILTS
by: DR. SAMUEL WAITITU Monogastric Nutrition, Fortified Nutrition Ltd.
Ithink that all Swine Nutritionists agree that the most challenging and dynamic feeding phase in swine production is the feeding of the lactating sow. Common challenges exist across most farms, but the causes may vary widely. Some challenges are often unique to individual sows or a small percentage of the sow herd, but are often reported as a general problem with the entire sow herd. During lactation, the most commonly reported challenges are: (a) constipation, (b) rectal prolapses, (c) loss of sow body condition, (d) low milk yield, (e) slow piglet growth (leading to low weaning weights), (f) low piglet survival (high preweaning mortality), (g) longer days of return to estrus after weaning, (h) reduced reproductive performance of gilts in the second parity, and (i) sows “going off-feed” in mid to late lactation. My intention in this article is not to regurgitate a list of dos and don’ts that is common knowledge to lactating sow management. Instead, I desire to stimulate our thinking to question our most common practices in feeding lactating sows. Hopefully, this can be a scaffolding to climb on as we seek to understand why traditional practices we currently employ in the feeding and care of lactating sows keep crushing on us with distasteful results.
To begin with, it is imperative to remember that gestation and lactation involve complicated biological systems and changes that are highly regu-
lated by hormones. Appetite is not influenced by hunger; it is controlled by hormones! Therefore, when a sow “goes off-feed”, don’t panic, don’t blame the feed, don’t call the vet as she may not be sick, rather she may just have “got the blues” by a sudden drop or rise of certain hormones which also trigger loss of appetite. Like humans, it is worth noting that individual differences exist between sows/gilts, hence, each one may have a unique response to the stimuli elicited from the environment and their biological systems. My advice is this, before you change feed or a feeding strategy that affects the entire herd, please establish that the challenge is widespread in the entire sow herd.
Have you ever heard the expression, as greedy as a pig? Then is it not strange to walk through the lactation room and see a 400 lb sow that fails to eat 4 lb of feed a day? The primary reasons we desire to see higher voluntary feed intake in lactating sows is to enhance piglet growth and
survivability, lower sow body condition loss and have a problem-free breeding. I know it almost sounds paradoxical to say that the practice of overfeeding sows pre-farrow and in early lactation could directly or indirectly be the reason the sows “go off-feed” or fail to produce milk (agalactia). Looking at figure 1 and 2 as examples, I would like to remind you that all breeders advocate for a step-up feed curve after farrowing targeting for a peak in feed intake from around day 10 to 14. Unfortunately, most producers see their sows “crush” on feed between day 10 to 14 into lactation, a time where milk production is supposed to have also peaked, and they wonder why?
THE DUBLIN DECLARATION OF SCIENTISTS ON THE SOCIETAL ROLE OF LIVESTOCK
by: IAN ROSS President & CEOIf producers have been carefully watching social media (since most of main stream media has ignored this story) over the last few months, they may have been able to follow the numerous sizable protests by farmers that have taken place in Belgium and the Netherlands surrounding the Dutch government’s climate change focused plans to reduce nitrogen emissions through various means including the buyout and shuttering of 3000 Dutch Farms. With approximately 31,000 livestock farms in the Netherlands, this plan represents a 10% reduction in farms. It has been heartening to witness some positive impact coming from these protests and the bringing of these issues to the public view as the new (2019) BBB party (Famer – Citizen Movement) recently won 17 seats in the Dutch Senate.
Within the context of a seemingly continuous flow of negative media surrounding livestock production and its alleged negative impact on the environment, it has also been heartening to witness the publishing of the Dublin Declaration in mid-October of 2022. At time of print over 904 scientists from around the world have signed onto the Declaration, publicly confirming their commitment “to provide reliable evidence of their (livestock’s) nutrition and health benefits, environmental sustainability, socio-cultural and economic values, as well as for solutions to the many improvements that are needed”. At the GVF group of companies, we applaud the scientists who are willing to publicly ascribe to the Declaration, and willing to “research diligently, honestly and successfully in various disciplines in order to achieve a balanced view of the future of animal agriculture.” We believe that this is so very important to the future of livestock farming, food production, and more importantly, digestible protein security for the growing world population.
Purpose of this Declaration
Overfeeding sows pre-farrow and in early lactation is counterproductive. It not only explodes your feed budget but also contributes to agalactia which may result in higher preweaning mortality and lighter weaning weights. Overfeeding sows around farrowing results in excessive colostrum/milk production. When the volume of milk secreted exceeds the amount removed by the suckling piglets, pressure builds up in the udder and results in tissue damage and pain that limits milk production. This is not mastitis (caused by bacteria), it is called agalactia. This tissue damage if unchecked leads to increased production of endotoxins within the mammary glands resulting in inflammation evidenced by a high body temperature and loss of appetite. In fact, the udder feels hard and hot to touch, and is very painful to the sow such that it will lay on its teats to keep piglets away. If this inflammation is not controlled, the tissue damage will totally incapacitate the udder during that lactation period.
I have always joked with producers saying, “don’t be too nice with feed towards the ‘ladies’ around lactation, lest you hurt the ‘babies’, you better practice some tough love”. Although writing is not my hobby, in dealing with such a crucial topic, I am tempted to say let’s meet in the next publication as we try to politely unravel the mystery behind pigs without greed.
Livestock systems must progress on the basis of the highest scientific standards. They are too precious to society to become the victim of simplification, reductionism or zealotry. These systems must continue to be embedded in and have broad approval of society. For that, scientists are asked to provide reliable evidence of their nutrition and health benefits, environmental sustainability, socio-cultural and economic values, as well as for solutions for the many improvements that are needed. This declaration aims to give voice to the many scientists around the world who research diligently, honestly and successfully in the various disciplines in order to achieve a balanced view of the future of animal agriculture.
Challenges for Livestock
Today’s food systems face an unprecedented double challenge. There is a call to increase the availability of livestock-derived foods (meat, dairy, eggs) to help satisfy the unmet nutritional needs of an estimated three billion people, for whom nutrient deficiencies contribute to stunting, wasting, anaemia, and other forms of malnutrition. At the same time, some methods and scale of animal production systems present challenges with regards to biodiversity, climate change and nutrient flows, as well as animal health and welfare within a broad One Health approach. With strong population growth concentrated largely among socioeconomically vulnerable and urban populations in the world, and where much of the populace depends on livestock for livelihoods, supply and sustainability challenges grow exponentially and advancing evidence-based solutions becomes ever more urgent.
Livestock and Human Health
Livestock-derived foods provide a variety of essential nutrients and other health-promoting compounds, many of which are lacking in diets globally, even among those populations with higher incomes. Well-resourced individuals may be able to achieve adequate diets while heavily restricting meat, dairy and eggs. However, this approach should not be recommended for general populations, particularly not those with elevated needs, such as young children and adolescents, pregnant and lactating women, women of reproductive age, older adults, and the chronically ill. The highest standards of bio-evolutionary, anthropological, physiological, and epidemiological evidence underscore that the regular consumption of meat, dairy and eggs, as part of a well-balanced diet is advantageous for human beings.
Livestock and the Environment
Farmed and herded animals are irreplaceable for maintaining a circular flow of materials in agriculture, by recycling in various ways the large amounts of inedible biomass that are generated as by-products during the production of foods for the human diet. Livestock are optimally positioned to convert these materials back into the natural cycle and simultaneously produce high-quality food. Ruminants in particular are also capable of valorising marginal lands that are not suitable for direct human food production. Furthermore, well-managed livestock systems applying agro-ecological principles can generate many other benefits, including carbon sequestration, improved soil health, biodiversity, watershed protection and the provision of important ecosystem services. While the livestock sector faces several important challenges regarding natural resources utilization and climate change that require action, one-size-fitsall agendas, such as drastic reductions of livestock numbers, could actually incur environmental problems on a large scale.
Livestock and Socio-Economics
For millennia, livestock farming has provided humankind with food, clothing, power, manure, employment and income as well as assets, collateral, insurance and social status. Livestock-derived foods are the most readily available source of high quality proteins and several essential nutrients for the global consumer. Livestock ownership is also the most frequent form of private ownership of assets in the world and forms the basis of rural community financial capital. In some communities, livestock is one of the few assets that women can own, and is an entry point towards gender equality. Advances in animal sciences and related technologies are currently improving livestock performance along all above mentioned dimensions of health, environment and socio-economics faster than at any time in history.
Outlook for Livestock*
Human civilization has been built on livestock from initiating the bronze-age more than 5000 years ago towards being the bedrock of food security for modern societies today. Livestock is the millennial-long-proven method to create healthy nutrition and secure livelihoods, a wisdom deeply embedded in cultural values everywhere. Sustainable livestock will also provide solutions for the additional challenge of today, to stay within the safe operating zone of planet Earth’s boundaries, the only Earth we have.
For scientific evidence, please refer to presentation recordings from the 19/20 October 2022 International Summit on the Societal Role of Meat. Evidence will also be published in the March 2023 Special Issue of Animal Frontiers.
* The wording of this paragraph is from the Solution Cluster on Sustainable Livestock at the UN Food System Summit 2021.
ONTARIO PORK CONGRESS RETURNS FOR 2023 AND CELEBRATES 50 YEARS.
by: DAVID ROSS VP & CMO, GVF group of companies
The Ontario Pork Congress has not run in its typical fashion since June of 2019! For over three years COVID restrictions limited any gathering or left enough uncertainty that OPC organizers decided not to hold an inperson show. The 2023 OPC executive is excited to report that in 2023 they will once again hold this two day, in-person event designed to gather and promote all those involved in producing, high quality, delicious Ontario pork.
Kirk McLean, who was president of the 2019 OPC show, has returned as President for 2023 to help provide direction and leadership to the 2023 executive team as they work hard to re-launch this show after the three-year pause. Supporting Kirk is Kristy Perrin (VP), Marsha Chambers (Second Vice), Frank Wood (Treasurer), Joe Dwyer (Recording Secretary), Drew De Bruyn (Director), Victoria Stewart (Director) and Henry Groenestege (Past President). All of these executive members are volunteers providing their time free of charge, in an effort to make the show come alive again in 2023.
“This year will be an exciting year as we return after the three-year hiatus and celebrate our 50th year. Trade show exhibit space is over 90% sold out with 122 exhibitors registering for this year’s show.” shared Kirk McLean.
Plans are now in place for the two-day trade show to re-open at the Rotary Complex in Stratford on June 21-22, 2023. This year’s show will see the return of the Temporary Foreign Worker’s education session, the Taste the Best competition, the Bacon Maker classic hog show, free BBQ lunch sponsored by Grand Valley Fortifiers, hospitality tent and the Hog Jog walk/run fundraiser at the end of day one. Most importantly though, the executive team is looking forward to hosting pork producers and providing an opportunity for pork producers and the industry to connect again, in – person.
Make sure to join us and attend the show on June 21st or 22nd at the Stratford Rotary Complex. New this year the show will open at 9 am and run until 5 pm on Wednesday and then re-open at 9 am and run until 4 pm on Thursday. Admission tickets will be on sale for $15, a 50th anniversary special, at the North Rotary complex entry and South Agriplex entry and include a free BBQ lunch. Guests can also pre-purchase tickets now by visiting www.porkcongress.on.ca
The Grand Valley team looks forward to visiting with you there. Make sure to stop by our booth for a free coffee and to learn what new tools are being offered by GVF to help improve pork production and maximize profitability in this challenging industry.
YOU ARE WHAT YOU EAT? INTRODUCING LIPIFIRM™
by: ADAM TOTAFURNO Monogastric Nutrition, Grand Valley FortifiersCanada has built a reputation of reliably suppling the saftest and highest premium quality pork products in the world. As such, many countries have shown interest in our high-quality product such as Japan, USA, and China to name a few. This does not go without saying however, that different countries can have varying requirements on the pork products they desire. To fulfill these opportunities, Canadian pork producers and the industry alike are constantly challenging themselves to develop the highest quality pork product at the lowest possible input cost.
To do so, over the years, the industry has been able to effectively utilize many cost savings co-products from other industries such as the dairy, bakery and ethanol industries. This does not go without saying, that it has come with its own challenges.
The use of Dried Distillers Grains with Solubles (DDGS) from the ethanol industry has often been an effective way to lower feed costs. Typically, 100 kg of DDGS per tonne of feed saves anywhere from $5-$10 per tonne; however, as always, savings may vary depending on the current ingredient costs. While this has made the use of DDGS an attractive option for many, care is required given its high oil content.
The oil in DDGS consists primarily of two unsaturated fatty acids: linoleic and oleic acids. When this highly unsaturated oil is consumed by the pig, the resulting pork fat is softer. In contrast, a pig consuming a higher proportion of saturated fats, will typically have “firmer” pork fat. With this in mind, the use of (or lack there of) DDGS may vary depending on the type of pork being marketed. The Japanese marketplace for example often desires a firmer fat, and for this reason the use of DDGS over 75 kg body weight historically has often been limited in pigs. As a result, the feed costs in the final stages are often elevated compared to diets running higher levels of DDGS.
JOIN US IN WELCOMING OUR NEW SPECIALIST TO OUR TEAM!
Grand Valley would like to introduce Drew Woods as our new Monogastric Nutritionist.
Grand Valley Fortifiers is excited to now offer Lipifirm™, a conjugated linoleic acid (CLA) feed additive, to mitigate the “negative” effects of DDGS on the fat composition of the pig. Lipifirm™ allows full usage of DDGS in pig diets right up to market; and works by shifting the proportion of unsaturated and saturated fatty acids in pork, improving fat firmness. As Lipifirm™ has an accumulative effect, it is imperative that it is fed for a sufficient duration to be beneficial. We recommend including Lipifirm™ at a rate of 2 kg per tonne of feed; commencing at approximately 75 kg of body weight till pigs are marketed. It is expected that a drop of 4-5 IV points (the higher the IV the higher level of unsaturated fats) will be observed when feeding DDGS + Lipifirm™ compared to DDGS and no Lipifirm™. As always, however, cost savings will depend upon current market costs and relative premiums one may be receiving for your pigs. One of the unique advantages of Lipifirm™ is the fact that it is a dry product and can therefore be easily added into Grand Valley premixes.
For further information please reach out to your Grand Valley Fortifiers Swine Specialist to determine if this product is right for you.
Drew was born and raised in New Liskeard, Ontario and was surrounded by agriculture all of his life leading to his choice to attend the University of Guelph for Animal Science. Drew obtained both is B.Sc. (Agriculture) and M.Sc. (Swine Nutrition) from the University of Guelph and studied under the late Dr. Kees de Lange. His Masters focused on liquid feeding of newly weaned pigs as well as the use of co products in swine diets. His research found that even young pigs respond in a robust manner to a variety of ingredients in their diets that many previously thought to be unpalatable to the young pig. As well, he noted that liquid fed nursery pigs can be managed across different barn set ups with no impact on performance. Finally, he showed that the presence of lactose in a swine diet does not impact the activity level of lactase enzyme in the animal.
DREW WOODS Monogastric NutritionistDrew entered the swine industry in 2007 and worked in roles ranging from technical sales to technology application specialist and growth modelling manager. These roles took him from the local Ontario market to interactions and training of colleagues around the globe. This wide ranging skillset and international network has come along with him to Grand Valley Fortifiers in the role of monogastric nutritionist. Drew’s responsibilities include the updating of our formulation practices, acquisition and deployment of new technologies such as swine models, and the technical support of our sales staff.
On a personal note, Drew lives with his wife Jennifer and their son Tyce in Eden Mills. In his spare time he enjoys going home to Northern Ontario and spending time with his family in the wilderness, hunting, fishing and camping.
Please help us welcome Drew and feel free to reach out to him in his new role.
Drew can be reached at: drewwoods@grandvalley.com
