Improving Pig Survivability is a 5-year project encompassing research, education, and extension efforts with the goal of reducing overall mortality in the U.S. commercial swine industry by 1% or more per year of the project. The project is funded by the National Pork Board and the Foundation for Food and Agriculture Research (FFAR).
Our interdisciplinary team includes faculty and staff in research and extension, including animal science, veterinary medicine, economics, and microbiology. We have team members from Iowa State University, Kansas State University, and Purdue University. We also collaborate directly with the swine industry including producers and allied industry partners.
Research efforts in this project seek to identify factors contributing to swine mortality in commercial production, and to develop strategies and information that can be utilized to reduce mortality and maximize pig survivability. We will also work diligently to disseminate the information learned through this project through extension and training efforts, many of which will be available on this website.
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Select photos provided by courtesy of National Pork Board and the Pork Checkoff. Des Moines, IA USA.