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    • Home
    • About the Project
    • Our Team
    • Student Training
    • Podcast
    • Resource Library
    • Conference
  • Home
  • About the Project
  • Our Team
  • Student Training
  • Podcast
  • Resource Library
  • Conference
Improving Pig Survivability

About the Project

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. 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.

Economics

Sow Survivability

Producer Survey

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  We aim to identify the economic costs associated with mortalities within and across different swine production settings, benchmark the effectiveness of management practices and economic performance associated with mortalities, and model business discussions that result in improving survivability strategies.

Producer Survey

Sow Survivability

Producer Survey

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We are conducting a survey to understand management motivations and barriers to implementing known and new production strategies to improve survivability in pig production.

Sow Survivability

Sow Survivability

Pre-Weaning Survivability

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 We are working to identify causes of mortality on U.S. sow farms to support development and implementation of targeted strategies to maximize survivability.  

Pre-Weaning Survivability

Post-Weaning Survivability

Pre-Weaning Survivability

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  We are investigating strategies to maximize piglet survival by altering nutrition and management of sows and piglets.

Post-Weaning Survivability

Post-Weaning Survivability

Post-Weaning Survivability

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 We have efforts to define factors that influence wean to finish mortality and implement management strategies founded upon ongoing production-based research.  

Education and Training

Post-Weaning Survivability

Post-Weaning Survivability

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  We wish to develop a nationally effective and sustainable extension program to enable adoption and implementation of strategies that will reduce mortality in pork production. 

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Improving Pig Survivability

Copyright © 2018 Improving Pig Survivability  - All Rights Reserved. 

Select photos courtesy of National Pork Board and the Pork Checkoff. Des Moines, IA USA.


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