Boar taint — the unpleasant smell or taste that can occur in pork from intact (uncastrated) male pigs — is a real concern for producers and consumers alike. Castration has long been the go-to solution, but animal welfare concerns are pushing the industry to find alternatives. Researchers from Canadian Centre for Swine Improvement, the Centre de développement du porc du Québec, and the University of Guelph tested whether selecting boars with favourable genetic markers could reduce boar taint in their offspring. They ran three commercial trials across Québec and Manitoba, tracking over 1,600 pigs from weaning to slaughter. Offspring from low-taint boars showed slightly lower androstenone and skatole levels (the two compounds behind boar taint), but differences were small and rarely statistically significant. This research is a promising first step toward using genomic selection as part of a practical, on-farm boar taint reduction strategy — though genetics alone likely won't be the complete answer.

Canadian pigs are getting heavier. Average carcass weight rose from 86 kg in 1999 to over 103 kg in 2019. This creates a challenge: how do you fairly compare pigs that were measured at very different weights and ages? Researchers from the Canadian Centre for Swine Improvement (CCSI) and Quebec's swine development centre worked with nearly 2,000 purebred Duroc, Yorkshire, and Landrace pigs across 13 farm trials. They measured weight, backfat, muscle depth, and intramuscular fat repeatedly as pigs grew from 30 to 160 kg. The team tested several mathematical models to predict what a pig's measurements would look like at a standard weight. A curved growth model (the Gompertz equation) outperformed older, straight-line methods, especially for heavier pigs. They also introduced a machine learning approach that improves its predictions over time as more data is collected.

Keeping pigs healthy is one of the biggest challenges Canadian producers face. Researchers wanted to know if simple blood tests could help identify pig families that are naturally more resistant to disease. A team from the Canadian Centre for Swine Improvement collected blood samples from 893 Yorkshire, Landrace, and Duroc pigs across 13 herds in Canada. They measured blood cell counts and immune system responses to see whether these traits varied between breeds and could be passed down to offspring. They found meaningful differences between breeds, and importantly, many of these blood-based traits appear to be heritable — meaning they can be influenced through selective breeding. This is promising news for producers. If disease resistance can be measured through blood tests and selected for in breeding programs, it could mean healthier, more resilient pig herds over time — reducing illness and mortality on-farm. Researchers plan to follow up by linking these results to actual mortality and performance data.

Canadian producers know that marbling (the fat running through the meat) makes pork more tender and flavourful. But how do you reliably increase it? Researchers from CCSI and CDPQ studied 6,000 Duroc pigs across Canada to find out. They tested two approaches: selecting boars with high genetic potential for marbling, and using a special low-lysine diet designed to encourage fat development in the loin. Both strategies worked. The special feed boosted loin marbling noticeably, though it also added backfat and slightly slowed growth. Selecting high-marbling boars increased marbling without any negative effects on growth or carcass quality. The best results came from combining both strategies. Pork from pigs bred for high marbling and fed the special diet scored highest for tenderness and overall eating quality in taste panel evaluations. For producers targeting premium pork markets, this research shows that pairing smart genetics with targeted feeding is a practical path to better eating quality.

Some boars look perfectly healthy and even have good semen quality — but their litters tell a different story. Researchers wanted to find out how common hidden chromosomal abnormalities (errors in a pig's genetic blueprint) are in Canadian swine herds, and what they're costing producers. A team from the University of Guelph tested 732 young boars across several Canadian farms. They analyzed each boar's chromosomes in the lab to check for structural errors. Nearly 1 in 60 boars (1.64%) carried a chromosomal abnormality. Affected boars produced litters with 4–46% fewer total piglets born, and more stillbirths and mummified piglets compared to their herd average. Because Canada lacks routine chromosome screening, these defects are quietly spreading through herds undetected. Researchers estimate the annual cost to Canadian producers could reach $4.6 million in lost piglets. Routine chromosome testing of boars before they enter breeding programs — especially AI centres — could prevent these losses and protect herd productivity for generations.

Pork naturally contains a compound called carnosine — a molecule linked to slowing aging and protecting the body from disease. But are Canadian pigs producing as much of it as they could? Researchers set out to find out. A team of Canadian scientists studied carnosine levels across three major pig breeds — Duroc, Landrace, and Yorkshire — and tested whether adding beta-alanine (a building block for carnosine) to pig feed could boost levels further. Duroc pigs had the highest carnosine levels, and higher carnosine was linked to better meat colour and less moisture loss — signs of better pork quality. Beta-alanine supplementation didn't raise carnosine levels at the doses tested, but it did help reduce oxidation, which extends shelf life. For Canadian producers, this research points to a real opportunity. Selecting for higher-carnosine genetics — particularly Duroc lines — could improve both meat quality and the health appeal of Canadian pork in domestic and export markets.

Canadian pig farms and plants are getting bigger, but the number of people running them is shrinking. That means producers need smarter tools to keep tabs on animal health, performance, and carcass quality — without adding hours to their workday. A team of Canadian researchers tested a range of new technologies across farms, research stations, and packing plants to see which ones could actually work in the real world. On the farm side, they looked at smart water drinkers, infrared cameras, weight-prediction cameras, and activity trackers. At the plant, they explored 3D carcass scanning, fat quality testing, and an automated belly-firmness sorter. Several tools showed real promise. Smart drinkers could flag potential health issues up to three days before visible symptoms appeared. Infrared cameras tracked body temperature changes linked to stress. 3D carcass scanning showed strong potential for predicting cut weights and lean yield more accurately and consistently. For producers, these technologies could mean earlier disease detection, less guesswork at shipping time, and better returns at the plant. The biggest next step is making these tools easier to use and connect — because collecting data is only valuable if producers can act on it quickly.

Pork producers and breeders know that marbling (the fat running through muscle) makes loin cuts more valuable — but too much marbling in hams can actually lower their value for processors. So how do you breed for one without unintentionally affecting the other? Researchers from the Canadian Centre for Swine Improvement (CCSI) and Quebec's CDPQ explored whether ultrasound scanning — already used successfully to measure loin marbling in live pigs — could also predict marbling in ham muscles. They scanned 60 pigs before slaughter, then confirmed results through lab analysis after. The ultrasound showed promising results for ham muscles, with correlations ranging from 0.35 to 0.59. They also found a moderate link between loin and ham marbling levels. For Canadian producers, this matters because it suggests future genetic selection programs could potentially target high loin marbling without automatically driving up ham marbling — protecting value across both cuts. More refinement of the technology is still needed before it's ready for wide use.

Pigs raised in groups establish social hierarchies that affect how well the whole pen grows and converts feed. Dominant pigs often waste energy on aggressive interactions, hurting their own feed efficiency and stressing pen mates. Researchers from the Canadian Centre for Swine Improvement, Laval University, and the Centre de développement du porc du Québec analyzed over 18 million feeder visits across five Canadian purebred pig farms, using social network analysis to develop new indicators of aggressive behaviour from automatic feeder records. Pigs frequently involved in displacements at the feeder showed worse growth and feed efficiency. Pens with more stable social hierarchies performed better overall. Both feeding and social behaviour traits showed moderate-to-high heritability (7–59%), meaning they could potentially be improved through genetic selection. Your automatic feeders may already be capturing hidden social dynamics that hurt pen performance. In the future, these insights could help breeders select for calmer, more efficient pigs, reducing aggression, improving welfare, and protecting your bottom line.

Feed production accounts for over 50% of GHG emissions in pig farming — making it the biggest target for reducing your operation's carbon footprint.

Researchers found two practical approaches: replacing traditional grains with local co-products (like corn distillers' grains), and improving feeding efficiency to reduce crude protein waste. Both strategies also lower nitrogen emissions from manure.

Since finishing pigs contribute 70% of livestock emissions, that's where these strategies make the biggest difference.

The bottom line: Smarter feed choices — using by-products and reducing crude protein — can meaningfully cut your farm's environmental impact without hurting performance.