All puns aside, the impact of transport on pig health is no laughing matter. 

The toll on animals from trucking can impact animal welfare and performance, sometimes leading to death losses that are also deadly to the bottom line. Though the “why” of moving pigs is obvious, how and when it’s done could be the difference between a smooth trip and a rocky ride for pigs and producers.

While there has been considerable research on transporting finisher pigs, less is known about weaners. Although the pandemic made studying the latter a challenge, scientists pressed on, obtaining data for thousands of weaner loads from across the country. By analyzing the information, they addressed a key goal of their study: identifying factors that influence mortality during transport, in both eastern and western Canada.

Potbellies and pigs

Just as potbellies can be hazardous to human health, the study found that trips using potbelly trailers had greater average mortality than runs employing other trailer types. Weather was also a factor, with pigs in Western Canada experiencing the worst mortality during winter, while summer was the worst season in Eastern Canada. Certainly, the higher losses during extreme weather were not a shock to researchers. At the same time, they did take note of weaner pigs being more susceptible to the cold versus finishers, who struggle more in the heat than in cold weather during transport. This last point underlines the differing needs of pigs at various stages of life while in transit.

The common thread throughout the project was finding areas where strategies could be developed to reduce the risk of weaners perishing during weaner transport. For example, in a study comparing long and short duration transport, pigs that were shipped longer distances were pre-weaned and had greater familiarity with feeders, making for a smoother transition when they arrived at the nursery barn. By contrast, short transport pigs were weaned just before loading, leading to mixing aggression and more acute stress response when they reached their destination. This suggests that weaning on farm prior to transport may reduce death losses, though more study is needed given the logistical challenges for producers in making this change.

Putting problems to bed

Often in research, finding answers begins with asking the right questions, and this project prompted a few queries: With higher mortality for weaners in the winter in western Canada, are we bedding them properly? Do we need to look at other bedding options? How exactly do various trailer types, and different compartments within the same trailer, affect pigs? In eastern Canada, how does the combination of humidity and high temperatures interact with space allowance, and how critical is forced ventilation under these conditions?  As part of this study, scientists have begun monitoring more loads in Canada with technology that pinpoints aspects like temperature and humidity within the truck, hoping it will lead to answers.

Uplifting research

Using hydraulic 4-deck trailers, which are commonly deployed to transport large numbers of weaner pigs, researchers are starting to dig more deeply into temperature and space allowance for individual compartments. Armed with this knowledge, they plan to work with trailer manufacturers on developing control systems that can help to maintain ideal temperatures throughout the truck.

The research team also stresses the importance of proper training for pig transport drivers. Though most drivers are very knowledgeable, turnover in the industry means others may lack awareness of key practices. Absent the cutting edge technology, drivers should be gauging temperature by stopping periodically to stick their hand into compartments. Since temperatures can build up quickly when a trailer is stationary with a full load of pigs, thereby reducing air flow, loading should be done as quickly as possible. As well, drivers should depart immediately once their truck is loaded, especially in hot conditions.

Oh Canada!

A pan-Canadian initiative can be a daunting task, so the alliance of academia and industry was critical for success. Central to the project were Dr. Yolande Seddon, assistant professor, Department of Large Animal Clinical Sciences at the Western College of Veterinary Medicine, and Drs. Terry O’Sullivan and Renee Bergeron, both associate professors at the University of Guelph. They were assisted by PhD student Hannah Golightly, who presented a poster on the project at the Porc Show in 2022.

For its part, industry was represented by Marie-Josée Turgeon, quality and animal welfare coordinator – pork production at Olymel L.P., and Dr. Egan Brockhoff, president and a practicing veterinarian with Prairie Swine Health Services.

Regardless of their background, all parties shared a common vision: If we can better understand the processes of weaning and weaner transport, and the conditions that piglets require during transport, we will reduce death losses and improve the performance of these animals when they arrive at the nursery.

As anyone lost in the forest will attest, you won’t know where to go if you don’t know where you are. 

In response to interest from producers and processors, researchers performed a comprehensive survey to help the pork sector get even greener and more productive. In the process, much has been learned about past production, the present state of the industry and areas to target for future growth.

To gather the information, integrated and independent producers from across Canada were invited to complete an online survey that covered everything from lighting to manure storage to diet composition. Based on about 100 responses, along with aggregate data gathered on some integrated producers, scientists gained a clearer picture in a number of areas:

Progress on production

Overall, the survey showed that the pork sector in Canada is becoming more efficient, which is good for both producers and the planet. Tracking progress from 1995 to 2020 (researchers relied on Statistics Canada figures and industry experts for historical data), gains were noted in almost every aspect of production. For example, indicators like live weight per sow and number of pigs marketed per sow increased. Litter size and number of piglets weaned have also improved, so that producers need fewer sows to achieve the same production levels.

As well, the industry reduced the excretion of nutrients such as nitrogen and phosphorus, while lowering greenhouse gas emissions linked to production of feed and manure storage by anywhere from 10-35%.

The biggest driver of production gains has been improved genetics. Animals are now able to gain more weight over a shorter period of time, which means less feed is required and there is less manure to store.

The changing face of feed

Diet is another area that has changed dramatically. Producers and nutritionists are using more byproducts and engaging in more recycling of feed ingredients. The nutritional composition of pig diets has also been enhanced over time, thanks in part to additives like enzymes. Among other things, these additives have increased the availability of phosphorus in the diet, require les pH adjustement and save money in doing so.

Bettering the barn

Part of getting greener and more productive is enhancing barn design, which has occurred on a number of fronts. More efficient pumps and cooling systems are part of the picture, along with modern lighting that uses fewer kilowatts per hour of energy.

Now that the team has done an initial analysis of the data, they plan to take a deeper dive and make connections: How much of the production gains can be attributed to diet versus reproductive success? To what degree have changes in manure storage reduced greenhouse gas emissions?

From there, researchers hope to offer recommendations for continued progress in the swine sector, such as the trapping of manure gases, upgrading lighting fixtures to LED and low usage systems, and employing cold climate heat pumps instead of relying on propane or natural gas.

Diet enhancements might include more use of organic materials produced as byproducts from food processing, among other things.

The pork sector could also look at further reducing nitrous oxide emissions from the production of field crops like barley, wheat and corn, as this could go a long way towards shrinking the environmental footprint of production.

From concept to completion

A national survey has many moving parts, and scientists had help at every stage of the process. At the outset, a technical advisory group of industry and academics formulated the survey questions. Provincial pork boards across Canada assisted in contacting producers, and an agricultural polling group then conducted the survey. When the team needed to shore up the results with additional data, Meyers Norris Penny contacted their independent and integrated producer clients for more information.
 

Aiding with the footprint and diet aspects of the survey was Dr. Candido Pomar, research scientist with Agriculture and Agri-Food Canada (AAFC) at the Sherbrooke Research and Development Centre. Finally, Clarence Froese, director of nutrition with Genesus Inc., helped with comparing pig diets from 1995 to 2020.

Once all analysis is complete, the industry will have improved data on production efficiency and the environmental footprint from greenhouse gas emissions. The information will support a greater understanding of the environmental impacts of the pork sector and provide a point of reference for future studies.

Focusing on delivering quality products makes for happier, repeat customers.

And when you’re already positioned as a leader in pork production and export, there’s only one thing left to do: strengthen that position.

For agricultural commodities, classification and grading systems are the cornerstone of branding and reputation. These systems play a key role in marketing for end users by measuring and communicating the specifications that a buyer can expect.  

One example is the ‘Prime’ and ‘AAA’ grades used in the Canadian beef industry, which are recognized as a mark of exceptional quality. For pork, Canada’s grading system has primarily been focused on factors like carcass lean meat yield and weight, leaving a gap when it comes to indicating quality.

By looking at the tools used to measure pork quality, research is now carving a path towards higher value and stronger competitiveness through the grading of quality.

Using Quality to Boost Competitiveness

It may sound obvious, but if you have high-quality pork, using quality as a means of grading it for buyers might be helpful in growing sales and earning top dollar for packers and producers. With that in mind, some industry stakeholders have been championing a primal cut grading system to arm customers with in-depth knowledge of expected quality for Canadian pork products.

There is now growing recognition across the value chain about the importance of consistency and quality assurance in meeting the demands of various markets around the globe. As a result, two researchers, Dr. Manuel Juarez with Agriculture and Agri-Food Canada and Dr. Laurence Maignel with the Canadian Centre for Swine Improvement, have been tapped to investigate grading techniques.

As researchers began investigating quality grading techniques used by packers, they identified significant opportunities for improvement. While buyers are willing to pay for quality traits, enhancing packer revenue in the process, those traits are often still being measured with a subjective, rather than objective, approach. Unfortunately, these subjective methods lack the consistency and accuracy that premium buyers request from their suppliers.

Research to the Rescue

Clearly, more objective grading methods are needed. In response, scientists have sought to assess and improve current technologies for gauging quality and identify areas of the carcass that could be evaluated for loin color, marbling scores and firmness. Although some such tools existed, they tended to be bulky, pricey and time-consuming, so were rarely used.

However, the study unearthed less expensive options for classification that worked as well or better than the costly ones. These tools ranged from hand-held near-infrared spectroscopy devices to new colour standards and belly sorters based on firmness.

Up For Adoption

Before long, packers began adopting these technologies and working with the research team to incorporate them at their plants. Because flexibility was key to widespread acceptance by industry, researchers ensured that the chosen tools were adaptable for packers depending on their clients and facilities. The systems work equally well in a small plant processing 100 pigs per day and one with a volume of 2,000.

For packers, it means they can now classify cuts based on quality with a high degree of accuracy, while using fewer workers to do the job, boosting sales and improving pork prices for the sector as a whole. This should enhance client satisfaction and also benefit producers, as packers could favour and compensate producers delivering exceptional pigs on a consistent basis.

Collaborating Towards Quality

For their part, Drs. Juarez and Maignel are excited about what lies ahead, including a robotic arm that could work for plants wanting full automation, and a spinoff project looking at the use of a voice-controlled headset to evaluate pork loins.

In the meantime, they are pleased with the project results and the ongoing support from industry partners. Considering that these scientists are working to give the Canadian pork sector a competitive edge on the world stage, they feel confident that packers, producers and consumers will share their excitement.