porkjournal www.primarymedia.com.au
Volume 37 Issue 5
September/October 2015
Sixth generation McClelland family farm still going strong in Queensland
Nutrition: Fat for young and old PrintPost Approved PP10003090 ISSN 1032 3759
NSW Farmers, APL and Pork CRC Pork Forum 2015
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porkjournal www.primarymedia.com.au
Volume 37 Issue 5
September/October 2015
EDITOR:
EDITORIAL & DESIGN
JOURNALIST/PHOTOGRAPHER PRODUCTION EDITOR
Peter Bedwell Alex Bedwell
Rosemary Embery
GRAPHIC DESIGNER
Alex Bedwell
ADVERTISING ADVERTISING SALES
Christine Clark from Auspac Ingredients at the McClelland family farm in Queensland.
FEATURES Page 8: Sixth generation McClelland family farm still going strong in Queensland. By Christine Clark
Page 14: Fat for young and old
By Rick Carter, PhD Kemin Australia
NEWS Page 4: ACCC concludes review of ‘free range’ and other similar claims in the pork industry Page 6: Young agricultural journalists encouraged to be global leaders Page 6: WA farmer wins high steaks competition Page 18: NSW Farmers, APL and Pork CRC Pork Forum 2015 Page 21: Australian Steelers just pipped by the Kiwis Page 22: Students display skills at Royal Adelaide Show NEW PRODUCTS Page 20: Nucleotides in pig nutrition
Peter Bedwell Phone: (02) 9797 2406 Mob: 0419 235 288 Email: primarymedia@bigpond.com Rates are available at www.primarymedia.com.au
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ENQUIRIES OFFICE ADDRESS: 250 Hawthorne Pde, Haberfield NSW 2045 Phone: (02) 9797 2406 Mob: 0419 235 288 Production: 0409 944 472 Email: primarymedia@bigpond.com Pork Journal consists of a bi-monthly management magazine and an annual industry review, The Pig Industry Yearbook. Published by C D Supplies Pty Ltd trading as Primary Media (ACN 091 560 557) All material copyright (editorial and advertisements) and may not be reproduced without the written consent of the publishers. Whilst every care is taken to ensure the accuracy of the contents of PORK JOURNAL, the publishers do not accept any responsibility or liability for the material herein.
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NEWS
ACCC concludes review of ‘free range’ and other similar claims in the pork industry By PETER BEDWELL The Australian Competition and Consumer Commission has concluded investigations into alleged misleading conduct in the pork industry arising from claims such as ‘free range’, ‘bred free range’ and ‘bred outdoors’. Individual producers and the peak representative industry body, Australian Pork Limited, have cooperated to address the ACCC’s concerns. “It is important that the description on product packaging and in promotional material accurately reflects the living conditions of the animals raised for the production of meat products,” ACCC Chairman Rod Sims said. “Marketing material must use words that consumers can understand, irrespective of whether the words have some special industry meaning.” The ACCC has accepted court enforceable undertakings from P&M Quality Smallgoods Pty Ltd (trading as Primo Smallgoods), George Weston Foods Pty Ltd (trading as KR Castlemaine) and Pastoral Pork Company Pty Ltd (trading as Otway Pork) as a result of these investigations. In each of these three cases, the ACCC considered that the reference to either ‘free range’ (used by Primo Small goods) or ‘bred free range’ (used by Otway Pork and KR Castlemaine) in the promotion and labelling of the pork products was likely to give consumers the overall impression that the pigs were farmed according to free range methods. These methods include that, at a minimum, pigs are able to move about freely in an outdoor paddock on most ordinary days. In fact, this was not the case. “In the undertakings, the producers have acknowledged that the conduct may have contravened the Australian Consumer Law. In all cases, the producers have committed not to use the same descriptions unless their farming practices are such that, at a minimum, the pigs are able to move about freely in an outdoor paddock on most ordinary days. “They have also agreed to implement consumer law compliance
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programs and publish corrective notices,” Mr Sims said. Separately, Australian Pork Limited has agreed to change the title and logo of one of its pork production standards from ‘Outdoor Bred’ to ‘Outdoor Bred, raised indoors on straw’. The ACCC considers that the inclusion of the words ‘Raised indoors on straw’ makes it clearer to consumers that the pigs are born outdoors but raised indoors from weaning until slaughter. The ACCC understands that some traders have used the ‘Outdoor Bred’ and ‘Bred Free Range’ statements to describe the living conditions of the sow, the mother pig, rather than the pigs that are raised and slaughtered for the pork product sold to consumers. The ACCC considers that consumers are unlikely to interpret these marketing statements to refer to the sow and therefore considers that use of these statements in this context is likely to be misleading. “When claims such as ‘free range’ or ‘bred free range’ are misused, consumers may be misled into paying more for a product feature that doesn’t exist,” Mr Sims said. “Competitors are also harmed as legitimate free range producers unfairly lose their competitive advantage. Innovation suffers when consumers and business lose trust in the integrity of claims.” The ACCC has actively focused on
credence claims in primary industries, particularly those with potential to adversely impact the competitive process and small businesses. Credence claims are those that refer to premium attributes a product may enjoy over others and are difficult for consumers to test on their face. The ACCC identified practices in the pork industry at risk of becoming industry-wide. The outcomes of these investigations and the active engagement by traders and stakeholders show that the ACCC is able to work with relevant industries to ensure the best outcome for consumers. The three court enforceable undertakings are available on the s87B undertakings register. “From December 2009 to the present time, Primo Smallgoods has supplied pork products labelled as ‘free range’ when in fact the pigs, sourced from Denmark, had been confined to areas that were roofed or partially roofed and had solid or partially slatted floors,” according to the ACCC. “Between July 2000 and December 2014, Otway Pork promoted its products as ‘bred free range. From 2008, some of KR Castlemaine’s pork products were also promoted as ‘bred free range. “The pigs used for these pork products were in fact born outdoors but raised indoors to straw based shelters from the age of approximately 21 days.”
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References: 1. Kim D et al. Vaccine 20. 2011; 3206-3212. 2. Seo HW et al. Vaccine 2012; 6671-6677. © 2014 Zoetis Inc. All rights reserved. Zoetis Australia Pty Ltd. ABN 94 156 476 425. Level 6, 5 Rider Boulevard Rhodes, NSW 2138. www.zoetis.com.au 06/15 TPAH0177
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NEWS
Young agricultural journalists encouraged to be global leaders Ten young leaders in agricultural journalism joined together to discuss agribusiness issues from around the world and further develop their skills in leadership and agricultural journalism at this year’s International Federation of Agricultural Journalists (IFAJ) boot camp, sponsored by Alltech. Representing 10 countries and three continents, recipients of the IFAJAlltech Young Leaders in Agricultural Journalism Award further developed their skills through presentations from agribusiness and academia speakers, interactive group sessions and visits to local dairy farms. Matthew Smith, Alltech Vice President of Asia-Pacific, presented “Agribusiness leadership today and tomorrow,” encouraging the delegates to be different and break the mould. “Leaders should not think outside the box; they should get rid of the box altogether,” said Mr Smith. Mr Smith also stressed that agricultural journalists must travel for a truly international perspective that they can then share with their readers, listeners and viewers, whose livelihood is highly influenced by global activities. “Our industry is global—there are no borders,” he advised, challenging the journalists to think outside of their
individual countries and look for the bigger stories. From Asia-Pacific, Brett Worthington was chosen by the IFAJ Australian guild to attend the bootcamp. Initially working as a reporter for newspapers in regional Victoria, Worthington has seven years of journalism experience in Australia. He has been a rural reporter with Australia’s public broadcaster, the ABC, for two years. Worthington is now based in Adelaide, hosting the South Australia state broadcast of The Country Hour. Other 2015 IFAJ-Alltech Young Leaders are Christian Erin-Madsen, Danish Agricultural and Food Council (Denmark); Trevor Bacque, GrainsWest (Canada); Andrea Bergman, Landsbygdens Folk (Finland); Ewald Wurzinger, Austrian Broadcasting Corporation (Austria); Doerte Quinckhardt, Landwirtschaftliches Wochenblatt Westfalen-Lippe (Germany); Ben Pike, Ben Pike Communications (UK); Mary Phelan, Irish Farmers Journal (Ireland); Candace Weeda, National Cattlemen’s Beef Association (USA) and Camilla Olsson, Land Lantbruk (Sweden). Candidates were nominated by their respective agricultural journalism guilds. The selection process consisted of a written submission, judges’ impression
LtoR: Owen Roberts Vice President IFAJ, Brett Worthington and Emily Naylor, Alltech.
of the candidates’ leadership potential, their proven leadership abilities and a narrative explaining their interest in the young leaders’ program. More than 100 young journalists have strengthened their skills and expanded their global network through this program, now in its eleventh year. “As part of its global strategy, IFAJ is taking new measures to unite colleagues from around the world,” said Owen Roberts of Canada, IFAJ vice-president. “With Alltech’s help we are mobilizing the agricultural journalism profession, an essential link in the knowledge translation and transfer chain for farmers everywhere.”
WA farmer wins high steaks competition Western Australian pork farmer Rob Bradley has taken out the inaugural Steak Your Claim Competition. The competition, run by Australian Pork Limited set out to find the best pork loin steak, with three chef judges assessing entries. Mr Bradley, his wife Janet and son Philip (pictured) farm at Kellerberrin and won bragging rights and $10,000 cash with their Berkshire steak. Australian Pork Limited’s General Manager of Marketing, Peter Haydon, said the competition had attracted nearly 50 entries. “This is the first time we’ve run a competition to find Australia’s best pork loin steak and we were pleased with the response from farmers and the quality of entries,” Mr Haydon said. “Chefs Colin Fassnidge, Victor Liong
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and Simon Bestley were tasked with judging the entries as both raw and cooked product. Mr Bradley’s steaks received positive feedback in both these forms. “This competition is a celebration of great work being done by Australian pig producers. We found some high quality products that impressed our chef judges. We also found some products that we may be able to leverage abroad.” Steaks were judged raw for colour, muscle to fat ratio and marbling, as well as cooked for aroma, flavour, tenderness, juiciness and texture. The judges said Mr Bradley’s steaks had great colour, very good muscle to fat ratio and a good level of marble. The cooked product had a mild aroma, great flavour, was tender, juicy and had
a great texture. Mr Bradley said the steaks came from pure-bred Berkshire pigs, which are bred outdoors. “We entered the competition to expose the Berkshire breed and the wonderful pork it produces,” he said. “We think it was the inherent Berkshire traits which shone through for the judges. We hope the win will drive an increased demand for our pork.”
Brenden McClelland with Chris Cameron (left) from ACE Livestock Consulting and Nedap Feeding System.
Sixth generation McClelland family farm still going strong in Queensland By CHRISTINE CLARK, Auspac Ingredients
T
he original McClelland family homestead was built in the 1920s near Bell in Queensalnd on the current land now owned by the Belmont Pastoral Company. Madelene and Brenden McClelland and their family (sons Mick and Cory with wives Rachael and Liz) are all either working in the family company or have succession plans to do so. This the sixth generation of family farming for the company which occupies 3000 acres of land with 800 acres of cropping as well as beef cattle. Cory is the current Pig Production Manager and his brother Nick is the Farming Manager and the plan is that the farm will stay in the family. Even grandson Heath loves the pigs and wouldn’t be anywhere else. There is also a nephew working on the farm who had an opportunity to do a degree in
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agricultural science and is now doing a certificate three in agriculture. Brenden is very up to date with the latest technology and makes investments to keep growing the business. The family is always looking for ways to grow and improve on what their grandparents did. Cell-cattle grazing is being conducted on the farm which allows the McCellands to rotate paddocks based on feed quality. Natural pasture is protected to keep good cover on the ground and ensures access to water through a variety of uniquely built fencing structures. Thirty five years ago, Brenden acknowledges that he had a deep interest in working on his own genetics. There was a dairy farm on the property, and the pigs were there as a side asset and they would receive any by-products from the dairy. Brenden’s interest in pigs started
from a young age and it only made sense that when he married Madeline, they returned to the farm and resumed their interest in pigs. At this time as in many Australian families, the dairy came first and the pigs came second. The DPI offered a service to measure production parameters. In the early 1970-80s you could send pigs to Rocklea and the family would send 6-12 pigs at a time. DPI would send a crate out on rail, then the family would take a pig down and put it on the train where it would be collected in Brisbane. High index pigs were brought back and used on-farm back then (biosecurity was in the future). The gilts were performance tested beginning in the late 1970s and boars went on the train to be tested for growth, FCR and back fat measurements. At the end of this era more inhouse performance testing began. Performance testing at Rocklea stopped due to government policy changes and over time, the DPI was gradually replaced by consultants and Eastern
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Genetic Resources was born. 1 In 1990 the farm, with the cooperation of Gatton College, was repopulated after a period of 15 years breeding from their own genetic stock. The company sold some sows to Gatton and then fostered the piglets onto their sows to repopulate the farm. At one point embryo transfers were considered but they are expensive and only successful 50% of the time. Over the years Australian genetics continued to evolve and producers acknowledged that there was a benefit in working together. Alan Fyfe (Yelmah Farms) started a ten member committee that was the consultancy/advisory group made up of geneticists and some of them are still in the industry today such as Brian Luxford. The NSW DPI representatives (even some geneticists from America) completed a five year consultancy to help grow the Australian industry. In 1986 the farm saw its first visit from the Agricultural Group from the University of Armidale. The group met bi-annually for five years and this consisted of two day training sessions through the breeder representative. Through the group there was recognition from the industry for others to buy semen. As the industry has become more professional the benefits of genetics has become better understood. It is a ‘free dollar in your pocket’ if you can do it on farm and measure different traits. Currently Eastern Genetic Resources consists of a 260 sow 2 nucleus and has 115 Boars in production. They have access to 1700 sows through multiplier agreements 3 throughout Australia. Dr Susannah Hermesch is a consulting geneticist from Armadale. The farm is a high health unit and the AI centre is on site which is an important investment. To ensure continued expansion of the business it was a necessary investment and the right thing to do for Eastern Genetic Resources and its customers. Boar selection happens at sale weight and the selected pigs are individual ID at weaning. The boars go to the AI centre at slaughter weight, to check back fat and check PIGBLUP – (Best Linear Unbiased Prediction (breeding values) analysis. PIGBULP is a PC based genetic evaluation system which uses pedigree and performance data available from 1. Brenden McClellend (right) with his family who all work on the property with the herd recording system to derive Chris Cameron (centre). 2 & 3: There are three weaner diets and a total of five Estimated Breeding Values (EBVs) growing pig diets. The feed is supplied by Riverina Stockfeeds. for a number of performance and w
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References: 1. Seo HW et al. Vaccine 2012. http://dx.doi.org/10. 1016/j.vaccine.2012.08.065. 2. Patterson AR et al. Vet Microbiology 2011; 149:91–98. 3. Colditz I.G. Livestock Production Science. 2002; 75:257–268. 4. Kim D et al. Vaccine 2011; 29:3206-3212. © 2014 Zoetis Inc. All rights reserved. Zoetis Australia Pty Ltd ABN 94 156 476 425 Level 6, 5 Rider Boulevard Rhodes, NSW 2138. www.zoetis.com.au 06/15 TPAH0178
ZOETIS LEADING INNOVATION IN ANIMAL HEALTH FOR OVER 75 YEARS
FEATURE
Left: Group housing sows have been upgraded to a dynamic group system. Above: The Nedap feeding system supplied by Australian distributor, Feedworks.
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reproductive traits. It looks at animals and indexes and decides if they are selected. Boars are turned over at 12-18 months. Currently a boar per week is selected, due to the tight selection criteria. With BLUP you look at the entire family history to get an historical background. Once the progeny is on the ground, if they do well it changes his index. Brenden enjoys dealing with Eastern Genetic Resources customers as it has created a unique opportunity to visit other farms to attend conferences and meet different people from around the world. It has brought the opportunity to travel and see the world – something that he may not have Brendhad the chance to do otherwise. ACE Livestock’s Chris Cameron is Eastern’s nutritionist and the feed is manufactured by Riverina Stockfeeds. In the past the family were home mixers, but by purchasing finished feed they have freed up labour costs. There is a special diet for the AI centre and the Boar feed is based around the use of traditional methods to improve semen quality. Brenden and Chris both agree that it is herd health that contributes most to semen quality. Good farm management and the correct approach gets good production from boars. Chris promotes ‘The best fit for the best cost’ when consulting and uses the mantra of ‘feed the right feed to the right pigs at the right time’. The McClellands use three breeder
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feeds with the guilt developer and four boar breeder feeds including stud boars. There are three weaner diets and a grower finisher with a total of five growing pig diets. Eastern’s pigs receive higher density feeds compared to the rest of the country. “The point is that we can say that the genetic capacity of these pigs allows them to grow at a fast rate and have back fat within the grid while using high energy diets,” explained Brenden. “They grow fast and the market weights are high for larger pigs. Eastern’s pigs have the capacity to grow fast, they are lean and can use high energy diets to grow quickly without the negative reproductions that some genetics have.” Group housing sows have been upgraded to a dynamic group system which Brenden says is extremely effective using electronic feeders and a Nednap feeding system supplied by Australian distributors, Feedworks. The dynamic system works in that the group is constantly shifting. “The farm uses a training feeder for sows newly introduced to the electronic feeders and then they are moved to dry sow group. “Since May last year the gilts now go in with pregnant sows. “The footprint of the shed (dry sows) has actually allowed us to increase sow numbers by 10% and with the correct management and genetics we can get the sows to their full genetic potential,”
said Brenden. “You cannot individually feed sows as a group properly without the electronic feeders. “There were no short cuts to get it right. We had to make sure we trained the gilts properly the first time so that then it was a breeze. “It was a four to five month process getting the first sows through. It was a big change to what they were used to and a bit of work. “The program is that on Monday the returns are checked. Tuesday is the 35 day pregnancy test – the computer drafts sows out, working off the initial AI dates. On the Friday sows are locked up for farrowing. There’s no stress with the drafting gate as by this time they have had plenty of practice. They come through at 5p.m. for their feed and then they are drafted out at first feeding. This way they are drafted out and ready to go to whichever phase they are into. “The sows know the time of the day and at 4p.m. they all start to line up for a feed. It’s an orderly process and all the pigs take their turn. At 5:05p.m. the computer starts the day over. Between 3p.m. to 4p.m. workers can check to see which pig has had a feed and which ones haven’t. Eastern Genetic Resources is all about the future. The future market for genetics lies in South East Asia markets and Australia. As an accredited AI facility, Eastern Genetic Resources is well placed to grow in Australia and into the export market.
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NUTRITION FEATURE
Fat for young and old
large intestine may also disturb hind-gut fermentation and negatively impact on pig productivity.
By RICK CARTER, Ph.D, Kemin (Aust.) Pty. Ltd.
A
dding fat to feed offered to young pigs can reduce dustiness and improve palatability and so may encourage feed intake at this important stage of production. Fat that is well distributed through the mash can also help with pelleted feed production provided the level of added fat is not excessive. Feed intake is low in the immediate post-weaning period and so weaner diet specifications are conventionally aimed at ensuring desirable nutrient intake levels and helping the pig ‘get off to a good start’. Of course fats and oils contribute directly to the nutrition of the young pig and help to reach the target Digestible Energy (DE) level of the diet. Fats can also be added to grower and finisher pig diets to increase the energy density of consumed feed which can increase energy intake, growth rate, carcass weight and feed conversion efficiency. Lactation diets also contain high energy levels including added fats to help meet the demands of milk production. Fat is efficiently metabolized with a relatively low heat increment, or less ‘waste’ heat than the metabolism of carbohydrate. This may also help to facilitate a higher energy intake with associated advantages in hot summer conditions when feed intake can be suppressed. However, ‘fats ain’t fats’ as there are a number of factors that determine quality, digestibility, and utilization by the animal. Processing conditions during production of fats and oils along with post-production handling including storage conditions and storage duration, can all impact on quality parameters such as oxidative stability and free fatty acid content (FFA). The fatty acid components of fats and oils are either saturated or un-saturated with un-saturated fatty acids containing one double bond (mono-) or more (poly-) double bonds in their chemical structure. Fats and oils with a higher content of un-saturated fatty acids are more digestible, but are more susceptible to oxidation and rancidity. However, the location of the double bonds along the carbon chain in poly-unsaturated fatty acids (PUFA) can affect growth, reproductive performance and health. Weaner pigs Fat digestion and absorption in the young pig is poor for several weeks after weaning. This was demonstrated by Cera et al (1988) with fat from corn oil, pig lard or beef tallow (Figure 1). They found a progressive increase in fat digestibility over time after weaning with low post-weaning digestibility being particularly evident for the animal fats. This limited fat digestibility prevents the young pig from extracting the potentially available energy from the fat in these key post-weaning weeks. Undigested fat passing out in the faeces makes the dung sticky and difficult to clean from pens which in turn can create hygiene problems. Undigested fat passing through the small intestine to the
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Figure 1. % digestibility* of fat in pigs after weaning at 3 weeks; *linear increases with age for each fat type (P<0.01)
A trial conducted in weaner pigs (Carter & Henman, 2003) demonstrated a positive growth response from an in-feed fat emulsifier. The diets were based on either de-hulled oats or wheat containing 3% tallow. The trial started at weaning at 21days of age (7kg pigs) and finished 3 weeks later. Lysoforte significantly (P<0.05) increased growth rate by 16% (oats base) and 24% (wheat base, Table 1).
Table 1. Lysoforte responses from weaner pigs on a wheat or de-hulled oats based diet
With the exception of coconut and palm oils, vegetable oils have higher levels of un-saturated fatty acids than tallow and so may be expected to produce better pig performance. However, oils from soybeans, cottonseed, sunflower, and safflower have high contents of omega-6 (n-6) poly-unsaturated fatty acids (eg. linoleic acid) that produces considerably poorer post-weaning growth rates than tallow (Wilkinson et al, 2009). Moreover, high omega-6 (n-6) poly-unsaturated fatty acids in fat/oil sources may predispose pigs to negative health complications through effects on immunity and inflammatory responses (Wilkinson et al, 2011). Grower pigs Fat digestibility increased over the period from weaning at 3 weeks to 4 weeks later (Figure 1), but the increase in feed fat digestibility in the period from 10-20kg to 35-85kg is only marginal based on prediction equations developed by Wiseman et al (1998), with the difference diminishing as the proportion of unsaturated fatty acids increases in the fat source.
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NUTRITION FEATURE Brooke et al (2015) showed that adding tallow at 4% and 8% to grower diets for 5 weeks from 30kg liveweight improved feed intake and growth rate (Table 2).
Table 2. Effects of added tallow on production performance in male & female grower pigs;* daily gain & feed intake increased linearly with increasing fat for males & females (P=0.025)
A digestibility study in 40-45kg pigs (van Barneveld et al, 2003, Table 3) showed that Lysoforte™ increased the ileal digestibility of energy, protein (nitrogen), lysine and calculated digestible energy (DE) value in a diet containing 2.5% tallow. Hence the benefits of Lysoforte™ appear to continue beyond the immediate post-weaning period. The mechanism causing the improved protein and amino acid digestibility presumably arises from faster and more complete fat digestion and absorption and thus greater ‘clearance’ of fat from the contents of the small intestine. This may then enable more rapid access of protein digesting enzymes to the dietary protein and improved subsequent movement of the amino acids arising from protein digestion to the intestinal epithelium for absorption.
Table 3. Effect of Lysoforte on the ileal digestibility of nutrients in grower pigs; values with different letters in a row are significantly different (P<0.05); *, significantly different (P<0.10)
Finisher pigs The growth rate and feed conversion efficiency of older finisher pigs responded positively to increasing diet Digestible Energy content which included increasing tallow levels as reported by Henman et al (1999, Table 4.
added tallow. Growth rate during this finisher period was also increased by 8% with the inclusion of 4% tallow, ie. 1,041 vs 961 grams/head/day (P=0.045), and this was associated with an improved FCR. Campbell (2005) concluded that once fat has been added to pig diets, it should continue to be added to subsequent diets as the pigs continue to grow. In finisher pig diets based on barley requiring tallow at 3.25–3.95%, it was estimated from growth studies using varying lysine:DE ratios that Lysoforte increased amino acid digestibility by 8% (research conducted at Rivalea, 1999). Hence including Lysoforte in finisher diets containing added fat can offer nutritional advantages. Interestingly, van Barneveld et al (2003) also found a statistically significant 8% increase in lysine digestibility when Lysoforte™ was included in a barley based grower diet with 2.5% tallow; the digestibility of 12 other measured amino acids also increased significantly with Lysoforte in this study. Lactating sows Lactation diets are high in energy and fat and so it’s important that the added fat is well utilized by the sow to support milk production and minimize body condition loss so that the subsequent reproductive cycle will not be compromised. As found in the growing pig, different fat sources with different specific fatty acids can also have different effects on reproductive physiology. For example, gilt diets containing tallow (saturated fatty acids) or tuna oil (high in omega 3, n-3 poly-unsaturated fatty acids) were associated with significantly more pigs born alive and fewer mummified foetuses than a vegetable oil high in omega 6 (n-6) poly-unsaturated fatty acids (Newman et al, 2009). In a study conducted by the University of Thessaloniki in Greece (Vasanthakumari & di Benedetto, 2015), 30 control sows were compared to 30 sows receiving Lysoforte™ from day 90 of gestation through to weaning at day 28 of lactation (all sows were allocated according to parity to achieve balanced groups). Sows in both groups were fed the same quantity of feed at the various stages from day 90 of gestation through to farrowing and then the allocation of feed was gradually increased. The gestation and lactation diets contained 2% and 4% tallow respectively. Sow and litter responses are shown in Table 5.
Table 4. Effects of increased Digestible Energy in diets fed ad lib from 16 to 22 weeks;**, differences in column are statistically significant (P<0.01); NS, not significant
In the experiment of Brooke et al (2015) in which pigs were fed grower diets with 0, 4 or 8% added tallow for 5 weeks from 30kg liveweight, these same pigs were then fed diets for the next 5 weeks from 60kg liveweight containing 0 or 4%
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Table 5. Sow & litter responses to Lysoforte;*, denotes significant or near significant differences
NUTRITION FEATURE Despite the Lysoforte treated sows entering the farrowing room around 10kg lighter on day 108, their body weight at weaning was the same as the control sows. This reduced loss of body weight along with the favourable litter weaning weight, suggests improved metabolic adaptation to the demands of lactation associated with Lysoforte. A similar sow trend was found in an Australian study (Oâ&#x20AC;&#x2122;Halloran et al, 2015) in which Lysoforte was fed to sows from farrowing to weaning. There was a statistically significant treatment x parity interaction (P=0.033) with Lysoforte associated with less P2 back fat loss at weaning in parity 1 and 2 sows (Figure 2).
Sows across all parities tended to have reduced body weight loss over the period from farrowing house entry to weaning with the dietary inclusion of Lysoforte (Figure 3; P=0.077).
Figure 3. Effect of Lysoforte fed during lactation on sow body weight change by sow parity; main effect on body weight loss tended to statistical significance (P=0.077)
Figure 2. Effect of Lysoforte fed during lactation on sow P2 change by sow parity; statistically significant treatment x parity effect (P=0.033)
Dr Carter is a Technical Services Manager for Kemin Industries (Asia) Pty Ltd and can be contacted in Sydney (phone 02-98445700 or 0412-888485). References available from the author.
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CRC NEWS
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NSW Farmers, APL and Pork CRC Pork Forum 2015 By CHRISTINE CLARK, Auspac Ingredients At the recent NSW Farmers, APL and Pork CRC Pork Forum held at Young in NSW, Ean Pollard gave an overview of the NSW Pork Committee and its goals from 2015. The group works closely with NSW Farmers Policy Director John Dunn, who gave a presentation on how the NSW Farmers Pork Committee benefits from membership to the NSW Farmers association. One of these benefits is the proposed Biosecurity Bill which encompasses the following highlights: • A community awareness campaign to provide education to the public about the economic, biosecurity and animal welfare risks and implications of onfarm trespassing. • Proactive and preventative security strategies will be developed with industry to further deter trespassers, such as owner-initiated surveillance cameras, signage and fencing. • Compliance and enforcement operation, run in conjunction with NSW police to target high-risk farms and respond to intelligence.
• Strict penalties, under the NSW Biosecurity Bill, which supports the prosecution of people who deliberately create biosecurity risks. Edwina Beveridge from Blantyre Farms then gave an overview of her visit to Fair Oaks Farms, Indiana, USA. This Agri-Tourism Dairy and Pig Adventure consists of a hotel, bakery, restaurant, petrol station and much more. The Fair oaks Farm expects to have two million visitors to the farms in the coming years. The site consists of a 3000 sow farrow to finish farm where the tour is committed to educating the public about modern farming efforts, but also to protect the environment, caring for their animals and ensuring the highest quality products possible. Edwina asked the question to attendees “Are we doing enough here in Australia to educate our consumers?” Pat Mitchell from APL talked about pest control. She suggested that as there is a lot of discussion on this topic
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4 1. Ean Pollard gave an overview of the NSW Farmers Pork Committee. 2. NSW Farmers Policy Director, John Dunn. 3. Edwina Beveridge, Blantyre Farms. 4. Steven Miller, APL APIQ Systems Manager.
farmers should contact APL for further information. She highlighted: • Prevention: Keep sheds and surrounds clear, pick up feed spills, minimise rodent access to feeders. She also talked about the Rodenticide stewardship program (APL). Pat said was APL committed to ongoing: • Producer Alerts • Processor Group • Producer On-farm use group • Delegates update • Consultation/lobbying/scientific arguments • Lab studies and further investigations Steven Miller, Australian Pork Limited (APL) APIQ Systems Manager then presented an update on APIQ: This included the benefits of keeping QA and keeping current, updates from major review and APIQ Version 4.0 7/2015 Commercial focus for Pork CRC Dr Rikard-Bell said that projects focussed on improving pig nutrition, enhancing weaner performance, increasing reproduction and enriching the lives of group housed sows are at various stages of development and commercialisation with the Cooperative Research Centre for High Integrity Australian Pork (Pork CRC). Dr Rikard-Bell said the four key projects which are nearing commercial reality are AusScan Online, a performance enhancer for weaned pigs, patents on improving reproduction and poured blocks to enrich group housed pigs. Pork CRC research developed AusScan, the world’s first in-vivo energy values for cereal grains and reactive lysine values for ‘heat damaged’ canola and soybean meal using near infrared spectroscopy (NIRS). C Pork CRC now has a business agreement with UK company Aunir M to make AusScan NIRS calibrations Y available on-line. In conjunction with BEC Animal CM Nutrition, Dr Eugeni Roura from MY University of Queensland and Pork CRC has developed a performance enhancerCY pre-mix for weaned pigs. CMY Pork CRC holds patents on improving reproduction via research it K supported by Dr William Van Wettere, University of Adelaide, who showed that adding ractopamine to sow lactation diets minimised sow body protein loss. With enrichment of gestating sows a major consideration for the industry, Ridley Mills and Pork CRC have begun commercial studies on the behaviour of
CRC NEWS sows at mixing. alternatives is expensive and requires a David Lines, from SunPork Farms lot of new infrastructure. spoke about his Pork CRC funded study Have they made it work? Under to investgiate European Pig Welfare and the right conditions and sites with good Farrowing Accommodatio. staff and stock people are the success He visited Denmark, the United stories. The challenge for Australia Kingdom, The Netherlands (Holland and is the environment, and it will require Investigated low confinement farrowing, additional research here on our systems and low confinement gestation. to nominate a system that may work. He also investigate sow and piglet welfare trends. David spoke about Extreme Welfare Trends. The EU Pig Welfare Directive (circa 2009) states that there must be a minimum requirement for welfare. But some countries have stricter welfare requirements (i.e. Denmark has selfimposed guidelines). These requirements for Denmark are now: Gestation – loose from 4-5 weeks (implemented in EU in January 2013). New housing – loose from weaning (implemented January 2015). Lactation - the aim is to have 10% loose sows by 2020 and the government has supported this with 100 million for investing in 16,000 pens (6% production). All housing will be loose from 2035. David gave a very good overview of the many farrowing systems from the tour. In summary he said that Europe was taking seriously the new regulations and self-imposed producer regulations. Top: David Lines from Sunpork Farms. There are unfortunately no market Above: Dr Rickard-Bell from Pork incentives for alternative farrowing CRC. accommodation. Moving to any of the The Pork Journal_11,4x9,5cm_layout_03.pdf 1 29/07/15 11:34
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PRODUCT NEWS
Nucleotides in pig nutrition By Dr DAVID ISAACS, BEC Feed Solutions* Nucleotides are nutritional building blocks involved in all the activities of cells and metabolic processes. They are the raw material of DNA and RNA, and are essential for cell multiplication and reproduction; and for transmission of genetic information. Nucleotides are synthesized endogenously, by two biosynthesis pathways: 1. Via â&#x20AC;&#x2DC;de novo â&#x20AC;&#x201C; with a high energy cost 2. â&#x20AC;&#x2DC;Salvageâ&#x20AC;&#x2122; pathway â&#x20AC;&#x201C; with less energy cost as a result of the recycling of bases and free nucleotides from degradation of nucleic acid from dead cells and/or that are derived from the diet. Some body cells have limited capability for nucleotide biosynthesis via â&#x20AC;&#x2DC;de novo. such as enterocytes, hepatocytes,
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blood cells and bone marrow cells. The requirement for nucleotides increases during periods of early growth, reproduction, stress and disease challenges. In early piglet nutrition, nucleotides support the need for intense cell multiplication and support the growth of multiple organs and tissues. Sows also experience intense demand for cell multiplication during reproduction, resulting in enormous energy cost for â&#x20AC;&#x2DC;de novoâ&#x20AC;&#x2122; nucleotide synthesis. Feeding free nucleotides in this period facilitates cell multiplication, saving energy for basal metabolism and improved reproductive performance. Studies have shown that supplementing nucleotides to sows can positively influence their progeny and carries forward benefits throughout their productive lives. Yeast extract has been shown to contain amino acids, peptides, polypeptides, MOS, β-glucans as well as nucleotides, nucleoprotein and nucleosides and has been used as dietary source of nucleotides. There are different sources of nucleotides of yeast origin available in the market but they are not the same. A number of these contain nucleotides in the form of nucleic acid or nucleoprotein that need to be enzymatically hydrolyzed prior to absorption because only nucleosides, bases, and small amounts of nucleotides are absorbed. This enzymatic reaction utilises energy and leads to low absorption rate. New generation yeast extracts are now available with higher amounts of free nucleotides and nucleosides. Special enzymes are used in order to digest the RNA into free nucleotides and nucleosides, which can be immediately absorbed by enterocytes. These have energy sparing effect as well as better absorption in the intestines. The advancement in pig nutrition allows for utilisation of specific nutritional building blocks such as nucleotides to get optimum performance. In selecting a source of nucleotides, it is important to ensure that it is in a form that is easily absorbed in the gut. New generation yeast extracts are better absorbed and has a lower inclusion rate â&#x20AC;&#x201C; leading to better performance and lower inclusion cost. For more information about this article or topic please contact us either by phone 04 00 603 483 or email d.isaac@ becfeedsolutions.com.au. * Dr David Isaac is the Animal Health, Innovation & Research Manager at BEC Feed Solutions.
To advertise in Pork Journal Magazine or the Pig Industry Yearbook 2016 contact Peter Bedwell on 0419 235 288 or 02 9797 2406. or Email: primarymedia@bigpond.com
NEWS
Australian Steelers just pipped by the Kiwis Australia’s top butchers sharpened their skills in Queensland before heading off to the Tri-Nations International Butchery Competition that was held in September in Auckland. The team of six butchers came from across Queensland, New South Wales and Victoria and converged on Helensvale for its last training session before the competition started. The culmination of eight months training. Unfortuantely at the competition, the Australian team was beaten by one point, losing out to the New Zealand team, the Sharp Blacks, which won the event for the third consectutive year. Captain, Michael James, from Carina North Quality Meats in Queensland, said he was frustrated by the loss. “Our team had developed a number of different and innovative products which included beef tartare, beef and lamb rolls and frangipanis with pork cut into roses. “We had all been working on developing our skills individually and as a team to ensure we had the greatest chance to slice and dice our competition.” But it was not to be once again. “I don’t know what we have to do to beat these guys. But I do know there are some Australian butchers who can take the title next year,” Michael said. The team had new sponsors for 2015, including Australian Pork Limited. For the first time, the competition had the butchers work with pork. “We all love pork, so this was great for us,” Michael said. “We all worked together to ensure we were ready to serve up perfect cuts, well presented in the competition. Michael has participated in the competition for a number of years. The Kiwi team, the Sharp Blacks hosted the 2015 competition which also included the British team which lost at home to the Kiwis in 2014. Representing Australia this year was: Michael James, Carina North Quality Meats, Queensland; Matthew Papandrea, Joe Papandrea Quality Meats, Bossley Park, NSW; Adam Stratton, Tender Gourmet Butchery, NSW; Ben Barrow, head butchery teacher South Western Sydney Institute, NSW; Tom Bouchier, Peter Bouchier Butchers of Distinction, Victoria, and Paul Brady, Tender Gourmet Butchery, NSW.
LtoR: Matthew Papandrea, Adam Stratton, Tom Bouchier, Ben Barrow, Paul Brady and Michael James, the Australian Steelers team.
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NEWS
Roseworthy Pig Club students display animal skills at Royal Adelaide Show Pig production, handling and care were the new focus for University of Adelaide students at the Royal Adelaide Show this year. Thirty members of the new studentrun Roseworthy campus Pig Club competed for the first time at the Show in a special class giving them a chance to hone their skills in pig preparation and handling in the judging ring. Student Pig Club leader Belinda Halliwell said the Pig Club was established to give animal and veterinary science students a less daunting introduction to pigs and their care. “Many of the students haven’t had any contact with pigs before they start in animal or veterinary sciences,” Belinda says. “The new Pig Club gives students the opportunity to interact with small numbers of pigs, learn about their behaviour and welfare and get used to handling them in a relaxed, fun environment. “The show was our chance to show what we’ve learnt and how this positive handling experience benefits both the pigs and the students. “Pigs are really cool and it’s great that so many of the students are discovering this.” Supervising School of Animal and Veterinary Sciences lecturer Dr Will van Wettere said the Show preparation was a great opportunity for the students to work with farmers and industry to improve their understanding of pigs, pig farming practices and heritage breeds.
“This is an important and valuable experience for the students and their interest and commitment is strong. “We hope it will also encourage students to consider a role within the pig industry when they graduate.” The Pig Club students competed against each other in a special class on Thursday September 10 with pairs of students working with pairs of pigs in the ring. Other University of Adelaide animal and veterinary sciences students entered the led steer competition and provided veterinary support for the Show’s many animals. For the led-steer competition, 25 students have been working with seven steers since April with judging held on
Pig Club Leader at the Roseworthy campus, Belinda Halliwell.
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Thursday 10 September. Students learned about animal handling and behaviour, nutrition production and market specifications as well as the Royal Show skills of showmanship, ring craft and animal judging. Thirteen final-year veterinary students assisted six veterinarians to provide round-the-clock veterinary services for the livestock section. Students were able to build their clinical, problem solving, communication and technical skills and further their experience in patient care and professional behaviour under highpressure situations, while they helped to provide a valuable service to exhibitors and the show.
Attendance assistance packages available for Australian Pork Limited members Sponsorship packages available for concurrent and plenary sessions, social events and event material – get in quick! Trade exhibition booths selling fast. For more information visit www.pppe.com.au
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