An improved knowledge of the interaction between birth weight and early-life nutrition is necessary to improve growth performance and health status of piglets. Studies will be conducted that examine the physiological differences between low and normal birth weight piglets, the impact of early-life nutrition on nutrient use and growth performance, and the impact of nursery […]

Workers in pig production barns can be exposed to hazards such as hydrogen sulphide (H2S) gas which is emitted from stored pig manure. In the oil industry where H2S is also a serious concern, a treatment approach was successfully developed for controlling H2S emissions. This project will evaluate the applicability of the treatment in swine […]

Sub-clinical disease results in reduced growth and less efficient use of nutrients, resulting in substantial impact on profitability of pork producers. With the elimination of in-feed antibiotics for growth promotion it is increasingly important to understand the interaction between nutrition and health and nutrient requirements during disease challenge events. Feeding high-fibre feedstuffs reduces the efficiency […]

Pork producers in Canada are in the process of transitioning from stall housing to group housing systems for gestating sows. The greatest concern with this change is the problem of aggression when pregnant sows are mixed. Mixing frequently results in aggressive interactions among sows, and can affect reproduction and cause welfare problems. Typically sows are […]

The Canadian swine industry must adapt to current and emerging challenges to remain competitive. In general, the industry is focused on improving efficiencies and reducing costs of production. However, the industry also faces many concerns regarding environmental sustainability and societal acceptance of production that need to be continually addressed. Feed represents approximately 70% of the […]

Mustard is grown throughout Western Canada, primarily for use as a condiment. However, mustard growers are seeking other uses for this crop. Of interest is the potential of ground mustard as an anti-microbial. Mustard contains a compound called glucosinolate, which under the right conditions can be converted to isothiocyanate, a proven anti-microbial. This study will […]