Meat quality

With resistance to a number of key antimicrobials showing up across the region, researchers and a growing number of informed farmers are hot on the trail of effective alternatives.

Dr Craig Lewis, chair of the European Forum of Farm Animal Breeders and PIC Genetic Services manager answers your questions.

An insight into the facilities and processes of a boar stud and artificial insemination (AI) centre based in Northern Ireland.

The analysis of meat inspection data at slaughter suggests there are links between genetic variation and the most common indicators of poor animal welfare.

What are some of the stunning methods currently used at slaughter and how can an inefficient or inappropriate stunning technique result in carcass degradation and loss in earnings for the producer?

An in-depth analysis of China's pork industry over the last 12 months and predictions for the industry in 2018.

The Pig Site speaks to Kayla Silva, researcher within the Department of Animal Biosciences at the University of Guelph, Ontario, about her current research regarding swine nutrition.

Winterbotham Darby talks conti-meat trends, food safety and consumer trust.

Tests have been carried out on female consumers in a number of European countries to assess their thoughts on the taste of boar meat burgers with varying levels of ‘boar taint’, reports Chris McCullou…

While pork consumption has been relatively stagnant in most developed countries, average consumption in South Africa has increased by roughly 3.5% per year over the past decade. Johann Kotzé, CEO of t…

IPPE 2018 featured a session run by representatives from the Pork 101 project, who presented the features of the three-day processing course that will take place at various locations across the US.

Good farrowing managers know that newborn pigs need all the help they can get. With harsh winter forecasts, managers understand that superior management protocols must be in place to ensure pigs stay …

The way we handle pigs can have important consequences for their welfare and productivity. Research has repeatedly shown that pigs exposed to negative handling techniques, such as hits, slaps, pushes,…

As concern for the use of Zinc oxide in pig feed grows, pig producers are looking for alternatives that can achieve similar results, writes Matthew Wedzerai, an experienced writer in the pig husbandry…

Pig products are big in Jamaica – it’s not just Usain Bolt who loves his jerk pork. But what’s the current outlook for domestic producers? To find out, Stuart Lumb heads to a Montego Bay family busine…

Porcine reproductive and respiratory syndrome virus (PRRSV) causes respiratory disease in nursery and grow-finisher pigs and reproductive failure in sows and boars.1

Almost 30 years after the emergence of PRRS in Europe and North America, and more than 20 years after the first vaccine was launched, PRRS is a global threat with increasingly more severe variants.

Globally, pork is consumed in the largest proportion of all meat (40.1%), followed by poultry (34.1%), beef (21.0%) and finally sheep and goat meat (4.7%) (USDA, 2015). Consumers are the last and most…

I was recently at the National Swine Improvement Federation (NSFI) conference in Raleigh, NC. This conference is held annually with most attendees being involved directly in the pork genetics industry…

For decades, the global swine industry fed low levels of certain antibiotics to pigs to maintain gut health and improve growth. However, concerns about antibiotic resistance in humans and antibiotic u…