Pork Journal January/February 2014 by Primary Media

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January/February 2014

Big numbers expected for PPPE 2014

Riverhaven Enterprises integrates waste management into its growth stategy Optimistic reports on pork industry in the financial press

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Mark McLean from Riverhaven Enterprises

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SUBSCRIPTIONS FEATURES Page 6: Riverhaven Enterprises integrates waste management into its growth strategy

“By using a well managed and researched composting regime we have turned our waste shed bedding into a valuable fertilizer source for our citrus and olive growing business”.....Mark McLean.

Page 14: Minimising drug use with integrated gut health management Recent insights demonstrate that the efficacy of a gut health concept can be markedly improved by optimising both microbiota and intestinal barrier function.

NEWS Page 4: Optimistic reports on pork industry in the financial press Page 4: Big numbers expected for PPPE 2014 Page 12: Network up-skills with pig euthanasia training Page 13: Food waste threat a potential nightmare Page 18: Maximising the advantages of the SA pork industry Page 19: Value of on-farm blending Page 22: SA Agriculture Teachers’ Pig Husbandry Handbook released

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NEWS Optimistic reports on pork industry in the financial press On February 7, 2014 the Australian Financial Review, Australia’s leading financial newspaper, ran a report written by Glenda Kwek entitled ‘Pork industry recovery on the way.’ “The weaker exchange rate and lower grain prices are expected to boost the Australian pork industry this year,” the opening statement revealed. A decline in the value of the Australian dollar was a key reason for optimism for the pork sector identified by ANZ Senior Agricultural Economist Paul Deane who was quoted for the AFR article. He also identified lower grain prices and a possible rise in beef prices as a driver for better pork sales. National Australia Bank Senior Agribusiness Economist Vyanne Lai quoted in the SFR report, agreed that “a weaker Australian dollar would help local producers compete in the processed section of the market, which has benefitted importers due to the longer shelf life of such goods”. Commonwealth Bank Commodities Strategist Luke Mathews contributed to the article by identifying “strong demand for pigmeat from China has driven up global consumption of pork”. Rising imports and declining exports in recent years were identified as problems for the industry. “The growth in Australian pigmeat imports, despite the prevalence of a previously established domestic industry, suggests the domestic industry has struggled to compete with its international peers,” he was quoted as stating in the article. Mr Deane added further optimistic comment in the article. “While the industry is domestically focused, the expansion of global markets could be a source of growth for the sector in several years,” he said “The dollar still has to fall farther than economists’ forecasts of US 84 cents to get Australia super competitive on the export side for pork. “But on a two to three year view, if you have a weaker currency and with the demand side through Asia quite strong, then it’s just a matter of the industry being able to gear up on the export side to capitalise on that,” he concluded in the article. To get three of Australia’s major banks to be optimistic about the prospects for the pork industry in Australia is encouraging for the Australian pig industry after years of

negatives created by drought, imports and retailer pressures. Obviously the potential of the Chinese market for pork exports is a major factor in the banks’ optimistic outlook. However trade with China involves catches as it has with the many bilateral trade agreements negotiated with numerous of our trading partners. Access to potentially valuable Asian markets usually involves reciprocal arrangements which in the end can potentially create more problems than benefits. An example of this is the recently announced exit of Toyota from building

cars in Australia. While factors like the high value of the Australian dollar and high cost of labour here are trumpeted by both mainstream media and government as reasons for Toyota closing down car manufacture by 2017, not mentioned has been the effects the free trade deals with car manufacturing countries like South Korea, Thailand and Japan has had on the market. All these countries have major vehicle manufacturing enterprises and wanted better access to the Australian market which in turn put pressure on local car manufacturers – watch this space.

Big numbers expected for PPPE 2014 Pan Pacific Pork Expo (PPPE) 2014, which will be held on May 21-22, 2014 at the Gold Coast Convention & Exhibition Centre, Broadbeach QLD, will have the theme ‘Forward Thinking: Creating Opportunities’. Delegates attending PPPE will be provided with opportunities to network with fellow producers and suppliers throughout the event. “It is also a forum for delegates to gain information around major industry issues either at the ‘Expo of Technologies’ trade fair or at the ‘Uptake’ presentations by key speakers on topical issues, trials and world trends,” said John Coward, Chairman of PPPE 2014. These presentations will include scientific research data and trials from Australia and around the world, the Pork CRC Limited and Australian Pork Limited’s Research and Innovation Division. “There is early interest from exhibitors to attend the 2014 event and as such there will be more space and display booths with greater exposure for exhibitors and sponsors resulting in more for delegates to see and hear,” said Mr Coward. “This year there will be more time allocated for delegates to listen to world class speakers on topical issues and to visit the trade displays.” Following on from PPPE 2012, which attracted more than 450 attendees, John Coward expects even greater numbers for PPPE 2014.

The plenary sessions will cover four topics, ‘Where is human nutrition heading and what does it mean for meat eating?’ ‘Human food waste – Why we must use it’, ‘Australian pork future challenges and opportunities: a small producer’s story and a large producer’s story. The Concurrent Sessions will include topics such as ‘Update on current and future approaches to gestation sow housing’. There will also be an interactive workshop run by Elanco Animal Health which will provide producers with health management information and tools for remaining competitive into the future. “We have again backed PPPE onto the Poultry Information Exchange (PIX) event, providing additional value for all exhibitors especially those who would be interested in showing at both events,” said Mr Coward. “In doing so, and with the support of PIX organisers, exhibitors can choose to remain on the same site chosen for PPPE with the opportunity to store alternate industry display material onsite at the convention centre. “This working relationship with PIX will give joint exhibitors a seamless, low cost change-over between events. The PPPE Committee has decided to leave exhibitor and trade stand prices along with sponsorship opportunities at 2012 prices, in an effort to encourage more companies to come on board. For information ph (02) 6270 8832 or email pppe@australianpork.com.au

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Waste shed bedding is turned into a valuable fertilizer source for the citrus and olive growing business.

Riverhaven Enterprises integrates waste management into its growth strategy

By PETER BEDWELL

iverhaven Enterprises, based on the River Murray near Waikerie in South Australia, runs a 750 sow farrow to finish pig rearing business as well as owning large citrus orchards and olive groves. Today the enterprise is run by Mark McLean, with his wife Bronte and parents Nancy and Robert McLean remaining equal partners in the business. The McLean family link to the River Murray was started by Rob’s grandparents in 1909 when they acquired two river boats, conducting trade along the Murray. Later in 1931, they moved to the Riverland property currently farmed where the next generation is continuing the farming business – true Australian pioneers. The pig rearing business, developed over the last 47 years, has expanded and evolved into a modern operation that grows out in straw based shelters.

As Mark states, “these straw based shelters have consumer appeal as they are regarded as being more welfare friendly than conventional sheds but they do present some management problems in dealing with the straw bedding at the end of the batch,” he said. “Odour and flies can be a problem with this method of housing so we looked at better ways to manage our waste straw. “By using a well managed and researched composting regime we have turned our waste shed bedding into a valuable fertilizer source for our citrus and olive growing business and now the composted waste is used in a much wider range of operations across a number of sectors apart from agriculture,” he explained. “We compost our shed waste in a dedicated area that ensures minimal risk of either run-off problems or odour

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that might have the potential to upset our neighbours. The composting is carried out on a registered composting site which has been approved by state regulators. “We arrange the waste in windrows and the composting process takes 8-12 weeks. “We monitor the temperature of the mounds: 55-70 degrees C is optimal and to achieve this we spray the mounds weekly with liquid waste which not only helps to maintain the composting temperature but also improves the effectiveness of the end product as a fertilizer,” Mark explained. “The correct temperature levels kill pathogens and just as importantly sterilises the seeds of unwanted weeds. However it’s harder to maintain moisture levels during our summer period. “If the waste dries out too quickly the composting process is not so effective so we don’t let that happen and we turn the mounds on a weekly basis. “Pig manures provide excellent nutrient levels for a variety of crops and contributes significantly to quality production. “Straw based pig bedding offers high levels of organic matter which improve soil structure and moisture retention levels in the soil. “The manure component provides for slow release fertilizer and long term crop sustainability. “Laboratory tests have been conducted on the finished product that allows us to meet organic standards for composting and organic classification. “A typical analysis of our composted pig mulch reveals 16% organic carbon content, 1.8% nitrogen, 1.1% phosphorous and 1.8% potassium. “We recommend the application of the mulch with a spreader along the root zone of the plant or crop. “On vines and vegetables we suggest application along the row line with the product to create a mulch on the surface of he ground. “As far as tree crops are concerned, a bed of mulch along the skirt line works well as we have proved on our own farm,” he said. “A bed of 3-5 cm of the product will improve soil moisture retention and greatly reduce evaporation and provide for slow nutrient release.

“The key advantages of using composted pig mulch apart from water saving and improved soil health, are that it spreads well, contains no heavy metals, has minimal or no discernable odour and because of its effectiveness, actually reduces fertilizer use. “Apart from a variety of on-farm applications, our composted pig manure products have been used by local government departments on public utilities like sports ovals and parks.” Combining crop production with pig farming is not a new experience to the McLean owned Riverhaven Enterprise. The family first planted citrus and stone fruit orchards, grew watermelons, grapes and butternut crops more than 60 years ago before starting a small pig farming venture a few years later. Today, apart from the pig production, the farm has 30 hectares under citrus production producing more than 1500 tonnes annually and 20 hectares 1 of olive groves producing more than 40000 litres of extra virgin olive oil a year. The composting enterprise now produces 2000 cubic metres annually of high quality organic fertilizer from used pig shelter bedding. Mark has been watchful of markets for their crops and explains that some crops like tangelos go out of fashion and in that case they reverted to mandarin production by topworking and grafting over unviable varieties. “Today we produce several varieties of oranges, lemons, mandarins and grapefruit. “We have to be aware of markets 2 not only in Australia but overseas – there is no point in growing products nobody wants to pay for,” he said. Mark has been a keen student of trends within the pig industry and in 2010 won the Ron Collins award announced at PPPE that year. He used that travel grant to look at pork production and retail trends overseas and particularly in Asia and China. “As can be seen from the variety of housing, our pig farming operations have evolved continually over many years but we have experienced strong growth in the last two decades. “We have built tunnel ventilated sheds using expertise from Stockyard w 3

1. Mark handles end product after 8-12 weeks composting. 2. Plenty of straw used in grow-out shelter. 3. Riverhaven team makes a thorough job of shelter clean outs. 4. Straw bedding is an ideal material for weaner piglets.

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Industries and Mundigo. “We have built numerous strawbased shelters for grow out supplied by local Murray Bridge based Jacksons Australia and they also supply the feeder units in the buildings. “However one of the greatest challenges is deciding what to build that will be relevant in decades to come with ever changing retailers’ expectation for production standards such as ‘stall-free’.” Mark is greatly concerned that the high cost of pig housing needs to be recovered in the end price received for his pork and all retailers should be very aware of this with the standards they impose on suppliers. Chris Cameron of Ace Livestock Consulting, Cockatoo Valley in SA is the farm’s nutritionist and National Feed Solutions supply premixes to Laukie Mills for weaner grower and breeder diets including The Elite plasma based creep feed product developed by Dr Megan Edwards. Big River Feeds also supply the pig growing enterprise. “Today the pig production operation enjoys good relationships with BE Campbell and Big River Pork, to supply pigs into a variety of markets. “We achieve high production levels by using modern technology linked to best management practices and modern housing systems. Our staff is critical to helping us achieve good results and grow the business. We have a team of dedicated people who really care about looking after the pigs. “We use CEFN genetics, incorporating cross breeding techniques to achieve high lean meat yields delivering premium quality pork with tender and moist characteristics that is appreciated by consumers and the buyers who purchase their meat. “We use in-herd multiplication to supply gilts for our breeding program. “There are quality assurance and food safety programs operating over all our operations and that includes water saving techniques to ensure the best possible water efficiency levels on our cropping enterprises,” he said. Another McLean family enterprise is an interest in a privately owned company known as Top Multiplier Pty Ltd shared by four investor groups and based near Eudunda in SA. “Top Multiplier is a large scale farrow to finish enterprise built from scratch 12 years ago on two isolated farms previously used for rearing sheep,” Robert McLean, Mark’s father said. “Top Multiplier owns large areas of vacant land suitable for expansion of the pig business and has the benefit of large buffer distances as there are no other pig farming operations within more than 20 kilometres. “Opportunities could exist for investment in this business from new entrants to further expand this business and the opportunities it offers,” Robert suggested.

Apart from their growing farm enterprises, two generations of the McLean family remain actively involved in their industries at both state and federal level. Robert McLean is a director of Sabor, the South Australian Boar Stud, which is a significant supplier of artificial insemination to the Australian pig industry. Nancy McLean is a board member of the Primary Industry Advisory Group, a ministerial appointment. Mark McLean is on the executive committee of Pork SA, the peak state body representing SA Pig Farmers and is an APL delegate. He is also involved with the Waikerie Traders Co-op as a committee member of the Riverland buying group acting for 36 grain and horticultural farmers. The McLean family has evolved into a multifaceted rural enterprise that is built on traditional foundations and recognises the challenges of running 21st Century farming where there is little entitlement or opportunity for relying on anything but their own resources. On top of this there is a growing community demand to recognise the ‘public license’ that dictates sustainable farming practices as critical resources like water availability tighten, and require the best possible animal welfare considerations for farmed livestock. The McLean family enterprise has come a long way since Mark’s pioneering great grandparents steamed up the Murray River to Waikerie more than 80 years ago; back when water conservation just meant keeping the boiler in your steamer at the correct level!

1. Jacksons Australia’s shelter and feeder unit. 2. Where it all started – back in 1909 when Mark’s forbears sailed up the Murray. 3. LtoR: Mark, Robert and Nancy McLean, more than 100 years after the family started farming. 1

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Forward Thinking: Creating Opportunities

21−22 May 2014

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PLEnAry SESSiOn 1 Topic 1: Where is Human Nutrition Heading and What Does it Mean for Meat Eating? Topic 2: Human Food Waste – Why We Must Use It PLEnAry SESSiOn 2 Topic 3: Australian Pork Future Challenges and Opportunities: A Small Producer’s Story Topic 4: Australian Pork Future Challenges and Opportunities: A Large Producer’s Story COnCUrrEnT SESSiOnS Topic 1: Sow Housing Topic 2: Enhancing Eating Quality of Pork Topic 3: Making More From Manure Workshop: Elanco Animal Health Workshop

Contact: Dean Kominek | PO Box 4746 Kingston ACT 2604 | P: 02 6270 8832 | F: 02 6285 2288 E: pppe@australianpork.com.au | W: www.australianpork.com.au

NEWS Network up-skills with pig euthanasia training By GRAEME POPE* Fifteen members of the SA Future Pork Network recently attended an afternoon training workshop focused on Pig Euthanasia, held in a teaching laboratory at Adelaide University’s new Veterinary School, Roseworthy Campus. The Network’s membership consists of younger piggery employees, industry agribusiness representatives or postgraduate students, with its activities funded through a project supported by SA’s Pig Industry Advisory Group and facilitated by industry consultant Graeme Pope, Nuriootpa. The idea of holding a workshop focused on Pig Euthanasia as the Network’s spring 2013 activity was suggested by Alison Ford, breeding manager at Salt Lake Bacon, Lochiel following that farm’s recent purchase of a captive bolt pistol to euthanase pigs heavier than 10-15kg live weight. Workshop presenters were Chris Richards and Associate’s pig veterinarians Drs Erin Borrow and Hong Lin, using several pig heads sourced at slaughter from local abattoir Menzel’s Meats, Kapunda who demonstrated euthanasia principles and captive bolt use. The workshop program began with an introduction given by Graeme Pope highlighting the need for every piggery to develop an effective method of euthanasia suited to pigs of any age or size, and for those routine practices to be repeatable at any time, independent of who is present on the farm at the time. Euthanasia takeaways When selecting the most appropriate euthanasia method for an individual pig, farms must consider: 1) Operator safety. 2) Pig welfare – to minimise pain and distress on the pig. 3) Practicality – skills required to achieve a repeatable outcome. 4) Aesthetics – acceptability of the process to farm staff. 5) Limitations – presented by a pig’s size, condition or location on the farm. Dr Borrow then compared methods available to piggeries for pig euthanasia, depending upon these five factors. Euthanasia can be defined as the

humane process whereby the pig is rendered insensible until death, with minimal pain and distress. To be considered humane, the euthanasia method must be quick, effective and reliable. Methods commonly available on Australian farms include blunt trauma, gunshot and the penetrating captive bolt, with blunt trauma restricted to use on pigs weighing less than 15kg. The less commonly used carbon dioxide to cause anaesthesia with subsequent death due to respiratory arrest may only be practical if well managed with very small piglets, while anaesthetic overdose can only be administered by a veterinarian. Dr Lin’s practical demonstration session began with a description of the internal anatomy of the pig’s skull, using a head from a 85kg pig split down the midline to show the comparative location and size of the pig’s nasal processes, brain cavity, brain size and shape relative to the positioning of a captive bolt when performing euthanasia. He then demonstrated the stages involved in loading the captive bolt for firing, correct positioning of the pistol against a pig’s head, methods used to confirm the pig’s death and finally equipment maintenance. He stressed the importance of ensuring every pig had died following firing of the bolt pistol. Immediately following an effective firing, a standing pig will drop and exhibit muscle contractions followed by gradual relaxation, then involuntary kicking or paddling for a minute or so. Pigs that immediately show this paddling/kicking activity after firing (without the initial muscle contractions/ relaxation) have been ineffectively stunned and so the procedure should be immediately repeated with caution, or the pig bled out by severing the major blood vessels within the neck region with a long-bladed knife. Leg-roping a front leg prior to firing the bolt pistol, in addition to the use of a nose snare, will help prevent farm staff injuries when bleeding-out stunned animals. Death can be confirmed by checking for an eye reflex when touched or the eyelid is scratched, the eye itself is greyed and opaque, there are no visible signs of respiration or a pulse able to be felt, and a hand placed over the pig’s nose does not register breathing.

The correct pistol cartridge type should be used to suit the size of pig being euthanased. The bolt pistol should be dismantled after use and cleaned of any residual carbon powder before lightly oiling the bolt and spring. Carcases should be disposed of following (any) local environmental regulations and the farm’s own biosecurity plan. A deaths record should be maintained, preferably distinguishing deaths through euthanasia from other natural causes. All farms should work with their herd veterinarian to develop a euthanasia plan and have sufficient trained and competent staff on-site to implement this at any time. *Graeme Pope Consulting, Nuriootpa.

Pork production for pleasure and profit

‘Pork Production for pleasure and profit’ was written by Neville Chad, a man that spent his working life producing stud and commercial pigs in Australia. It should prove of interest to anyone producing a few pigs open range or choosing to work in an intensive production unit. It contains a little history of pigs in Australia and some detailed information regarding the practicalities of operating a pork production enterprise. The chapters cover the breeds, selection of gilts and boars, mating, gestation, farrowing through to market. There is also a chapter on show judging with some advice from Colin Lienert OAM. Available from the website at www.porkproduction.com.au

NEWS Food waste threat a potential nightmare Victorian food outlets are supplying pig owners with food waste, putting Australia’s livestock industry at risk of contracting Foot & Mouth Disease (FMD). A recent Department of Environment and 6 Primary Industries (DEPI) survey of 613 regional Victorian restaurants, hotels and other food outlets found 71 of them supplied their waste to pig owners. “That’s 12% of food outlets surveyed, which could mean there are hundreds of food outlets across Australia supplying their waste to pig and other livestock owners,” Victorian Farmers Federation Pigs President John Bourke said. “The risk is that a fair proportion of this food waste contains meat, which cannot be fed to pigs or other livestock. It’s called swill and anyone feeding it to livestock faces a $17,280 fine.” But the fine is a pittance compared to the risk swill feeding poses to Australia’s pig, beef and sheep industries. ABARES estimates an outbreak of the exotic FMD would cost the livestock industry $52 billion. Australia’s livestock and meat exports would come to a grinding halt. Given we export 60% of our livestock, the domestic market would be flooded with meat and prices would collapse. Potentially thousands of livestock, on and around infected properties, would have to be slaughtered or vaccinated. Stock movements would be restricted and there’s no doubt consumers would panic, despite assurances that the meat was safe to eat. “It’s a nightmare Australian livestock producers never want to face. But we can’t afford to close our eyes to the evidence DEPI’s latest survey has delivered to the industry,” Mr Bourke said. “Some would say the risk of FMD contaminated meat or dairy product entering Australia and being fed to livestock is minute. “But the improbable came close to the possible when a consignment of frozen uncooked meat products from FMD-affected South Korea, were found on Australian retailers’ shelves in 2011.” The Australian Quarantine and Inspection Service discovered about 3000 tonnes of illegally imported uncooked and cooked pork, chicken and beef spring rolls and dim-sims had been shipped into Australia from South Korea for at least 12 months. This at a time when South Korea had just gone through an FMD outbreak. The South Korean imports had already been distributed to food outlets before AQIS discovered the breach. “It would have only taken one of these outlets to supply some out of date food waste to a pig producer to create Australia’s first FMD outbreak.

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NUTRITION

Minimising drug use with integrated gut health management By AJAY AWATI, and COEN SMITS, Nutreco R&D, The Netherlands

eed products designed for intestinal health have emerged to contribute to health management practices, generally focusing on promoting the growth of beneficial microbiota, and reducing pathogens. However, recent insights demonstrate that the efficacy of a gut health concept can be markedly improved by optimising both microbiota and intestinal barrier function. This integrated approach includes stabilisation of the microbiota and enforcing the mucosal barrier properties. Economic importance of diarrhoea and gut health issues in farm productivity needs no new introduction. In the European scenario, animal farming is characterised by a greater challenge to maintain gut health since the ban on antimicrobial growth promoters, the more recent pressure on usage of therapeutic antibiotics and the need for zinc oxide alternatives in prevention of diarrhoea in piglets. In modern day high throughput farming, stress on the production animals is inevitable. Every animal goes through it to some extent. Stress can be multifactorial including disease pressure, transportation, vaccination, feed transitions and environmental factors. In recent scientific literature, it has become more evident that stress plays a major role in disturbing the gut environment and setting up gut health challenges. There are essentially two ways,

by which stress contributes to gut health problems: by causing microbial imbalance or dysbiosis and by causing systemic changes in the animal leading to loss of gut barrier integrity. Microbial dysbiosis along with gut barrier dysfunction causes poor digestion and immunity problems, such as inflammation. These, in turn, can lead to poor feed efficiency and daily gain as well as diarrhoea and infections. For the farmer, this means more use of drugs, increased veterinary costs, high mortality rates and â&#x20AC;&#x201C; ultimately â&#x20AC;&#x201C; financial loss. Microbiota management Emergence of new genome based technologies in molecular microbiology offers a better and in depth understanding of population dynamics of gut microbiota in response to certain challenges, as well as dietary

changes. New scientific opinions on gut microbiota management demand a more in depth look in population changes than just measuring single species to understand and solve the problems of the gut microbial ecosystem. Development of a next generation microbiota management concept requires going beyond conveniotnal culturing methods and use of cutting edge technologies. To modulate the microbiota dynamics in the gut, Nutreco R&D first developed a database with information about the microbial growth modulating properties of a wide range of natural compounds using robotised highthroughput methods. Target microbial species were amongst others Lactobacillus spp, and pathogenic strains of Clostridium spp., Streptococcus suis spp., E.coli spp. and Salmonella spp. From the database compounds were selected for further in vivo studies in the complex microbial ecosystem of the gut of broilers and piglets. Based on the results of compound screening studies, various test blends were formulated for pigs and poultry for further research. Final blends were integrated in the new gut health product Presan. Pyrosequencing Furthermore, quantitative real time PCR and one of the latest technologies

NUTRITION

in the “omics” area called “barcoded pyrosequencing” were applied. The latter technology also requires advanced bioinformatics tools to analyse and interpret the data. The pyrosequencing technique enables the user to make a complete overview of the intestinal microbiota population in one analytical run and can be used to study changes in microbiota associated with poor animal health. Studies done using the novel techniques revealed that occurrence of non-infectious diarrhoea in piglets or wet litters in broilers may be associated with a rise in total bacterial count in the small intestinal tract. Moreover, tendencies were found that after stress periods such as feed transitions, the diversity of microbial population was decreased, which is indicative for a situation of overgrowth of the specific microbial species. This leads to over-dominance of a few species leading to imbalance in the microbial population. Scientific literature also indicates that microbial overgrowth in the small intestine leads to maldigestion, malabsorption and non-specific immune stimulation leading to lower feed intake and poor performance. A pig study, using a research model in which piglets were challenged with poor sanitary conditions, demonstrated that it is feasible with a blend of natural ingredients to lower the number of total bacterial count in the w

NUTRITION v

upper and lower small intestine (Figure 1). Similar results were observed in poultry, with a reduction in total numbers in the small intestine and caecum respectively. Furthermore, pyrosequencing data show that addition of the dietary treatment increased small intestinal microbial diversity one week post-weaning in piglets (Figure 2). Both the total numbers and the increase in diversity were associated with a lower incidence of diarrhoea. Stabilisation of the intestinal microbiota is also expected to support the resistance towards infectious challenges. This was tested in a broiler challenge study with a pathogenic strain of Clostridium perfringens. Broilers fed the test blends also showed lower CP counts and necrotic enteritis lesions in the small intestine (lesion score 0.25 vs 0.67 respectively). Gut barrier management Focusing alone on microbiota management, limits the success of a gut health concept, as the important part of the gut barrier defence is ignored. Gut barrier dysfunction may lead to a higher exposure to antigens, toxins and pathogens and is therefore critical for maintaining good health. Key components of the gut barrier are nowadays well described in literature and include the mucus layer, the permeability of the epithelial cell layer covering the intestinal mucosa and the response of the gut associated immune system. The very first thing that needed to be solved, was to find a reliable and reproducible in vivo model to study barrier function in nutritional intervention studies. This led to the development of a novel gut barrier stress model in collaboration with leading universities in this field of research. The model induces a gut barrier dysfunction and various parameters that are critical in relation to gut barrier function can be studied. Attention for example is paid to various tight junction and inflammation parameters. Tight junctions are proteins that keep the epithelial cells together in order to prevent a ‘leaky’ gut. Inflammation may be the result of a leaky gut, but also vice versa, inflammation may be the causative factor for a leaky gut by damaging the mucosa. Various nutritional compounds were tested in the gut barrier model in pigs and poultry resulting in the identification of substances that were capable of reversing the adverse effects induced by the stress model and were further

studied in the test blends. Two examples are illustrated in the Figures 3 and 4 of results obtained with broiler chickens. The results demonstrate that the stress challenge induced significant changes in the expression of tight junction proteins and inflammatory processes and that the addition of compounds with antiinflammatory properties was able to reverse these effects. Maintenance of a high level tight junction protein production is vital for prevention of a ‘leaky gut’ and moreover, control of inflammation prevents further damage to the mucosa. Combination improves health The combined application of microbiota management with concepts for support of gut barrier function is likely to be a very powerful approach to prevent the risk of dysbiosis, impaired

barrier function and subsequent performance and health problems. Promising results have been obtained in piglet and broiler performance studies in the Netherlands and Spain testing the combination of these microbiota and gut barrier management strategies. These studies show significant improvements in feed efficiency, daily feed intake and daily gain. Furthermore diarrhoea incidence in piglets and wet litter scores in broilers were significantly reduced. At this stage extensive validation studies and field trials are on-going to confirm and further support these findings. The authors would like to acknowledge their scientific partners from NIZO Food Research, Utrecht University, Wageningen University and INRA for their valuable scientific support.

NEWS Luke Moody awarded ‘Butcher in the Spotlight’ South Australian butcher, Luke Moody of Leabrook Quality Meats has been awarded Australian Pork’s ‘Butcher in the Spotlight’ for the month of February. Luke received the award in February for the initiative that he has shown as a third year apprentice by managing the business’ marketing program. He has set up and delivers a regular email newsletter as well as looks after the Leabrook Quality Meats Facebook page. Luke has been working in the industry for six years, learning and training at Leabrook Quality Meats where he continues to develop his skills while finishing his apprenticeship. Job security, sustainable prospects in the future and the fact that he loves the meat industry are the reasons why Luke became a butcher. He believes the most special part of working for Leabrook Quality Meats is the relationship he has with his boss, Michael Lawrence. “Working there since 14, we have immense respect for each other. I understand his vision for the business and he understands my eagerness to succeed and keep moving forward. “The business will continue to grow in his hands. While the staff are all on the same page, Leabrook Quality Meats will powerfully move forward; offering better products, services and ‘online marketing! “The part of my job that I like the most is that every day is different… and my favourite part of the day is the mornings. “The process may be roughly the same, but each day putting in a new cabinet display allows me to use my creativity to put together something that looks enjoyable for the customers,” Luke said. Australian Pork Limited’s Butcher Channel Manager, Terry Edgar, says that everyone knows that the younger generation today is far better equipped with technology, it comes to them as second nature. “For an older generation butcher to get their younger staff to run their ecommerce marketing makes a lot of sense.” The “Butcher in the Spotlight” award is a monthly profile that is published to all butchers in Australia and awarded to butchers and apprentice butchers who have done something different and innovative to promote their industry. This award is keen to showcase innovative approaches to improve business for independent local butchers especially when they are competing with aggressive major supermarkets marketing strategies. Butchers don’t necessarily have the resources to compete with such competition, but Luke has showed that by using tools that are available and free smaller operators can make a difference when promoting their businesses. Australian Pork’s ‘Butcher in the Spotlight’ award is part of the ‘Butchers Battle Plan’ program, which has been developed to assist independent butchers with tips and tools based on extensive consumer research. Contact Leabrook Quality Meats on (08) 8331 3514 or visit Shop 9, Leabrook Shopping Centre, Leabrook, SA, 5068. View their Facebook page at www.facebook.com./ leabrookqualitymeats.

NEWS Maximising the advantages of the SA pork industry When Pork Journal met South Australian Pork CEO Andy Pointing in Adelaide recently the discussion centred around the fact that the pork industry in SA enjoys many opportunities for growth but faces the same headwinds that all Australian pig farmers experience. Andy sees his job as helping to maximise the advantages and help to steer his local industry around the obstacles. With a background in government policy development Andy understands the importance of meeting state government requirements while trying to minimise cost to industry in doing this: sustainability is always a key issue, he explained. “Pork SA is the peak industry organisation representing pork producers and corporate and commercial stakeholders of the SA pork industry,” Andy said. “Within its remit Pork SA will deliver the best possible leadership, policy, advocacy and services to support the SA pork industry,” its charter, finalised in late 2013, states. The objectives of the association is to represent and promote the interests of pork industry stakeholders, including working to maintain and expand sustainable and profitable pork production in SA. These outcomes are fundamental to the industry. While profitability is critical, having the ‘social licence’ of the community and pork consumers to operate, continues to emerge. With the changing of primary producer representation models the SA Pork Industry is left without a ‘voice’ that represents its collective interests. At the same time the need to be able to respond to regulatory changes and community concerns continues to increase. The formation of Pork SA is to specifically address these trends and enable the industry to be ahead of the issues rather than reacting in an uncoordinated manner. The association is also responsible for the development of industry policy and its advocacy to government and other relevant bodies. As community concerns arise and government regulations are developed the industry needs a coherent and wellinformed policy to have a valued ‘seat at the table’ in these discussions. Pork SA will have the processes to anticipate and develop issues papers on key issues to ensure timely inputs. Pork SA will work in collaboration

with Primary Producers SA and APL, or other agriculture representative bodies with similar interests and/or policy positions. The association will also keep members abreast of legislative change or pending legislative change in any matter that may affect the pork industry. Pork SA will maintain a watching brief on government regulation that affects its operating environment, consulting with members to ensure the best outcome for industry. It will liaise with the media on behalf of the pork industry. Maintaining an open and accessible presence in the media is part of the public’s expectation of industry. Being able to respond professionally and in an informed manner is critical in the response to adverse press. Increased use of social media and activism by minorities requires the industry to have a timely and coordinated response capacity. Pork SA will coordinate with APL in this regard. Pork SA will be facilitating the sharing of information and provide network opportunities for members. Pork SA will ensure effective communication and sharing of views between members by holding timely meetings on key issues and use of electronic media to keep members abreast of issues. It will also be involved in identifying research, development and extension (RD&E) needs and priorities, and supporting and fostering research, development and extension in the pork industry including liaison with relevant funding agencies. While the national pork industry has RD&E prioritisation processes operated by APL, High Integrity Pork Cooperative Research Centre and the Pig Industry AdvisoryGroup, Pork SA will provide a ‘grass-roots’ consultative process that enables concerns which arise, be discussed and advocated as agreed to address gaps and unresolved needs. The association will also plan projects and deliver services as deemed appropriate utilising funding from the pork industry or any other funds as may be available. Pork SA intends to apply for grants and contract the delivery of services that remain unaddressed by present industry mechanisms through identifying funding opportunities by means of government grants, cooperative support and sponsorship. Examples may be consultancies to develop expert briefs on

planning issues. Such activities fall outside present PIAG funding model eligibility criteria, but are equally important to sustainable development of the industry. Pork SA will be promoting the adoption of proven technology and production methods on pig producing properties. A large portion of business growth is underpinned by adoption of innovation. The Pork Industry has well established R&D processes, but uptake of innovation remains the critical last step. Pork SA will maintain a watching brief on the effectiveness of uptake of innovation and facilitate initiatives where uptake lags. It will also promote and conduct education, exhibitions and training programs for members. Improving industry skills at all levels is a constant need of industry. Pork SA will advocate and where appropriate convene programs to support the professional development of staff. This will facilitate best practice and provide a career pathway within the industry; essential for staff attraction and retention. Pork SA will be identifying and supporting the development of future industry leaders. Industries will require effective leaders whatever their future structure and with enterprise consolidation this is a key challenge for the pork industry. Pork SA, by way of its constitution enables broad participation in industry matters, thereby underpinning involvement of potential future leaders in the operation of Pork SA committees. It is also important to foster co-operation and goodwill between research agencies, educational institutions and any other association or body formed for the betterment of the pork industry. Considerable allied capability lies outside the direct membership of Pork SA. University and skills training agencies support essential components of industry development. Pork SA will liaise with these agencies to assist keeping programs relevant to the pork industry. Finally Pork SA will be affiliating with relevant regional, state and national industry organisations as deemed appropriate. From time to time issues will arise that require non-traditional alliances. In SA these may lie within the remit of Primary Producers SA.

NEWS Value of on-farm blending Feedlogic Corporation has released results from a threeyear trial which demonstrate the value of blending feed on farm to match the dietary requirements of the animals. The trial was conducted at a 1,200-head commercial pig finishing site in Minnesota and showed a net improvement in profitability of over $3.75 per marketed pig by blending feed versus feeding standard phase diets. The savings came primarily from a reduced feed cost per Kg of gain. More than 12,000 pigs were involved over a total of 10 turns. The trial facility was set up with a FeedSaver blending system which allowed half of the pigs (approx. 600 head) to be fed the standard phase diets and the other half to receive a blend of two standard diets – typically the first and fourth diets used in the standard phase program. Feed for both groups was weighed through the FeedSaver system, allowing an accurate comparison of feed consumption between the groups. The blended diets were changed with every 4.5kg/head of consumption; the phase diets as per the standard feed budgets. Other standard protocols followed through the trial: • All pigs placed at the same time and sorted evenly between pens (24 pens per group). The average weight of both groups was used as starting weight. • Feed pricing was based on average delivered cost of diets for each turn. • Both groups were fed an identical diet with Paylean (ractopamine) for the last 14 to 21 days of a turn, as per the standard procedure in the producer’s commercial system. • Standard marketing procedures were followed – the largest pigs from either group were shipped first. Pigs from each group were tattooed separately to allow tracking of carcass data by group. Key results from the trial: • Feed conversion for the blend-fed group was 5% better than the control group (2.56:1 vs. 2.69:1). • Blend-fed pigs averaged slightly better average daily gain (870gms vs. 857 gms for the control group). • Carcass yield, lean percentage, and backfat thickness were all virtually identical between groups. • The average carcass premium per pig (which included sort loss) was US$5.23 for the blend-fed group and US$5.24 for the control group. • Feed cost per kg of gain averaged US$0.60 for the blend-fed group vs. US$0.64 for the control group. The results of the trial confirm previous theories that altering diets more frequently can improve feed conversion and lower feed cost per pound of gain. They also provide strong evidence that the blending does not come at the cost of carcass premiums. This three year trial continues to confirm the results from many studies including work conducted here in Australia through the Pork CRC that showed by blending diets with weekly diet changes in a three-step program feed costs were lowered by around A$3.30/pig without impacting growth performance. Aside from improving producer profitability, the blending concept demonstrated in the trial also has benefits to feed mills given it reduces the number of diets that need to be manufactured and simplifies the feed delivery process. For more information on blending diets using FeedSaver technology contact Doug Pearson 0408 735 185 or David Cadogan 0409 049 793.

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NEWS NZ pork industry easing concerns over imported raw meat After the Supreme Court of New Zealand dismissed the New Zealand Pork Industry Boardâ&#x20AC;&#x2DC;s legal challenge to stop the import of pig meat from other counties, the board has said it will work with the Ministry of Primary Industries (MPI) to allay any fears of biosecurity risks associated with imported raw pig meat. The Supreme Court in late December dismissed the boardâ&#x20AC;&#x2122;s appeal to stop the Ministry of Primary Industries allowing raw pig meat into New Zealand through its import health standards for pork. The board, which spent nearly NZD1.8 million (US$1.5 million) in legal fees, opposed these standards because they allowed countries with Porcine Reproductive and Respiratory Syndrome (PRRS), like the USA, to export raw pig meat into New Zealand. Board Chairman Ian Carter said he was very disappointed with the decision, but added that the board was coming to terms with the decision and its implications.

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The board plans to meet with MPI to devise strategies that would minimise any biosecurity risks associated with imported raw pig meat, according to reports. Those discussions would continue into 2014. In order to minimise the biosecurity risks associated with imported raw pork products, Mr Carter urged consumers to buy pork products made in New Zealand. He said New Zealand pig farmers had to maintain high standards of biosecurity on their farms and properly dispose of waste pig meat. Mr Carter said it was still unclear what the courtâ&#x20AC;&#x2122;s decision meant for the long-term viability of the industryâ&#x20AC;&#x2122;s commercial sector. Â

Licenseesâ&#x20AC;&#x2122; success at Royal Melbourne Fine Food Awards Australian Pork Limited (APL), the national producer representative body for Australian pork producers, would like to congratulate all of the PorkMark licensees for their success at this yearâ&#x20AC;&#x2122;s Royal Melbourne Fine Food Awards (RMFFA). Of the 63 medals awarded in all categories up for judging, 50 were from Australian PorkMark licensees. The 36 sub-categories in the Fresh Sausage and Smallgoods award category included cured meats, salamis, ham, bacon, pates, terrines, fresh and cooked sausages, cooked meat products and mortadella. The Australian PorkMark program currently has 360 licensees and as a participant they earn the right to display the hot pink Australian PorkMark on the packaging of Australian grown ham, bacon and smallgoods products. The PorkMark is a guarantee to consumers that the product in the pack is Australian grown pork. The RMFFA, organised by the Royal Agricultural Society of Victoria, is open to all butchers and smallgoods manufacturers nationally. It recognises and rewards premium fine food producers from across Australia. Winning a medal at the RMFFA is seal of excellence which serves as a guarantee of quality for consumers, and medals on award winning products are a valuable marketing tool for winners. Entrants to the RMFFA will be presented with their medals at a gala lunch function during the 2012 Royal Melbourne Show on Tuesday 25 September. APL PorkMark Manager, Martin Carr, said â&#x20AC;&#x153;It is gratifying to see that Australian butchers and smallgoods manufacturers are producing such an array of specialty products made from Australian pork with such high quality and taste appeal.â&#x20AC;? Currently more than 65% of the ham, bacon and smallgoods products consumed in Australia are made from imported pork. Under the current labelling system in this country it is impossible for consumers to differentiate between whatâ&#x20AC;&#x2122;s imported and whatâ&#x20AC;&#x2122;s Australian grown in retail deli cabinets. All they have to go on is three ambiguous labels; Product of Australia, Made in Australia and Made from Local and Imported Ingredients. In reality the real differentiator comes down to price and of course the highly subsidised, cheaper imported pork is going to win out every time.

NEWS Alltech continues expansion of algae division and DHA facility in Kentucky Once a buzzword in the biofuel industry, algae are gaining attention for their application to the feed and food industries as a highly sustainable source of protein and DHA omega-3 enrichment. As such, Alltech is continuing to expand its algal DHA plant in Winchester, Kentucky USA, one of only two plants in the world commercially producing a high-DHA heterotrophic microalgae. The facility, which is capable of producing approximately 15,000 tons of algae, has already been updated since its opening in early 2011. “Even with this growth, we will have the need for continued expansion globally because a commercially available source of algal DHA benefits the entire food chain, including human health with DHA as an essential omega-3 fatty acid,” said Becky Timmons, Global Technical Director of Alltech Algae. Although most commercial algae production is done using an autotrophic method that requires open, outdoor waterways, the heterotrophic method used by Alltech utilises indoor fermenters. The closed-system nature of the heterotrophic growth method provides high levels of sterility and process control, which produce a purer and more consistent algae product. Several studies have also indicated that the omega-3 fatty acid content of algae can be two-three times higher when produced through the heterotrophic method. In humans, the nutritional importance of DHA omega-3 is linked to brain and eye development as well as the reduction of coronary heart disease and Alzheimer’s disease. There is also believed to be a link between sufficient dietary DHA omega-3 intake and depression in the population, which, in the UK, for example, costs the health industry £80 billion, more than cardiovascular disease and cancer combined. When used in animal diets, DHA omega-3 from algae can increase immunity, fertility and overall health. Benefits to the farmer or producer include its availability and sustainability as well as the branding opportunities it provides as a value-added product in the marketplace. Traditionally, DHA omega-3 has

been supplied through fish oil, which is dwindling in supply and non-sustainable besides having a taste not favored by consumers. DHA omega-3 produced through algae is a viable alternative to fish oil that can be quickly produced commercially with limited land use and no detectable ‘fishy’ taste in the functional foods sold to consumers. “The response of the food industry to commercially available algal DHA has been very positive,” said Steve Bourne, global director of Alltech Algae. “It is seen as a form of natural enrichment with additional benefits, such as improving the visual and sensory experience of food, thereby offering food producers additional means to market to and please the consumer.” In particular, Alltech is examining algae applications within aquaculture.

A global survey of feed producers in 134 countries, carried out by Alltech, found that aquaculture feed production rose 17% in 2012, making it the fastest-growing species sector. Survey information also suggested that aquaculture feed may account for 10% of global feed tonnage in the next few years. As such, a primary focus of the research occurring within Alltech’s Ky.-based aquaculture research facility is the replacement of fish oil in aquaculture feeding programs and the enrichment of fillets with high DHA omega-3. “As we look ahead, we see algae as fundamental to Alltech’s future growth. The bottom line is that algae improve returns for the farmer with better environmental sustainability, while also creating a healthier population of both humans and animals,” said Bourne. “We will be increasing our investment in this division of Alltech and furthering our algae production footprint throughout the world to meet the demand for a sustainable source of DHA Omega-3.” Alltech’s algae facility in Winchester, Kentucky – one of only two plants in the world commercially producing a high-DHA heterotrophic microalgae.

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NEWS SA Agriculture Teachers’ Pig Husbandry Handbook released In the November/December 2013 issue of Pork Journal our cover story by well known South Australian based pig industry consultant Graeme Pope was “Are the smartest pigs in SA?” If you missed this uplifting report on pigs being raised in SA schools as part of the high school curriculum in that State here’s the link :-http://issuu. com/primarymedia/docs/pjnovemberdecember2013lores/1?e=0 Now the SA Agriculture Teachers’ Pig Husbandry Handbook edited by Graeme is in production and being made available to schools in that State. The publication is designed to assist SA agriculture teachers and their students to manage small-scale pig keeping facilities within an educational context, to optimise pig welfare, performance and to meet their industry obligations. The project is funded by the Pig Industry Advisory Group using SA Pig Industry Funds and is supported by Ridley AgriProducts which supplies feed to the schools for the first ten weeks of growth, and after that period Ridley helps the school set up an account with a local stock feed supplier. “This insures that the pigs receive an excellent diet to enable optimal performance in the grow out phase,” Graeme explained. “Then with Stockyard Industries sponsorship, we have an option where schools can ensure that feed and water is delivered 24/7 in a fashion that will further optimise pig performance and save teachers having to go back to schools over weekends just to make sure their pigs haven’t kicked over feed troughs,” he explained. Local growers supply commercial breeds of suitable pigs for the schools program. Apart from providing students with a valuable insight into livestock management, there are valuable scientific lessons provided by participating in the initiative and the monitoring and keeping of records of pig performance delivers a practical mathematical exercise. Contents of the handbook include :• Legalities of keeping pigs at school • Sourcing pigs for schools • Pig Site Biosecurity • Management tips to optimise pig health and welfare • Housing pigs at schools • Managing straw bedding in shelters • Feeding pigs and feed budgeting

Jacksons Australia supply a shelter specific to the school’s program.

• Monitoring pig performance • Weight for age growth • Water for pigs • Pig health • Moving and loading pigs for transport. Some work went into the design of an ideal shelter and now Jacksons Australia of Murray Bridge in SA assemble and supply a shelter specific to this program. Though the program and now

the handbook is specific to SA schools, with industry support there is the potential to extend the concept nationally. Further, the advice and content would serve just as well to guide the growing number of individuals interested in small scale pig rearing operations. The Jackson fabricated shelter would suit small scale growers too.

Ireland extends deadline to complete work under sow welfare scheme The deadline for completion of work under the TAMS Sow Welfare Scheme has been extended from the end of September to February 28, 2014, Ireland Minister for Agriculture, Food and the Marine Simon Coveney TD has announced. The minister indicated that he was aware that a small group of farmers had been unable to complete the investment works concerned by the September deadline, therefore he decided to extend the deadline. All farmers who intend to claim grant-aid under the scheme, implemented in July 2012 to assure pork producers were in compliance with

EU animal welfare standards, must now complete the works and lodge a final payment claim with his department by that February 28, 2014. The same final deadline will also be applicable to any farmers still completing work under the 2005 and 2007 Sow Welfare Schemes operated by Coveney’s department. Coveney reiterated that this final extension for completion of work under the scheme is not an extension of the deadline for compliance with sow welfare legislation. He also reminded farmers that it is an offense to keep pigs in non-compliant housing after January 1, 2014.

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* Please seek veterinary advice for your optimal herd health program. 1. Data on file. 2. Davis RG et al. Onset and Duration of Immunity of a single dose of M+PAC. Proc. Leman Swine Conference 2003. 3. Jayappa H et al. Evaluation of Stability and Duration of Immunity of Mycoplasma hyopneumoniae bacterin. Proc. IPVS 2000: 165. 4. Groth D, et al. Evaluation of the efficacy of M+Pac in one- and two-dose regimens against competitor one-dose M. hyopneumoniae bacterins. Allen D. Leman Swine Conference Recent Research Reports, 2001; 28 (suppl):41.

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