Farms that fail to manage intergenerational integration run risks that directly affect their productivity and sustainability.

In this second instalment, Cano and Segalés talk about tools for detecting PRDC on farms, the factors influencing its development, and vaccination.

An in-depth understanding of the customer is essential for pig farmers who want to become more competitive, shifting from a tactical, production-focused approach to a strategic, customer-based approach.

The German pig market ended December with a deceptive sense of calm, yet beneath this veneer, the situation remained tense.

Tryptophan (Trp) is an essential amino acid that pigs must obtain from their diet. It is involved in protein synthesis and serotonin production, which regulates appetite. It also contributes to the formation of niacin (vitamin B3) and has antioxidant effects, promoting intestinal health and microbiota. In addition, it helps maintain mucosal integrity and regulates the immune system.

Spanish farmers are losing over €47 million per week total, and pig prices are not expected to rise until February...

Inside the genome of the African swine fever virus: a giant that is difficult to decipher. CEREP uses genomics to study the virus's circulation in Italy and beyond.

Tonsil scrubbing using sponge catheters demonstrates a greater capacity for virus detection compared to sera from infected sows.

We answer frequently asked questions from the public regarding the recent measures implemented to control the outbreak of African swine fever detected in wild boars in Barcelona, ​​Spain.

The month was shaped by a seasonally unusual price decline and left the sector wavering between routine daily business and sudden uncertainty.

The best DanBred sow farms in Denmark have sow mortality as low as 5%, showing that management, including feeding strategies, is the key.

We are in a critical market situation throughout the EU. It does not look like things will change until February next year.

In terms of feed presentation, we look for ingredients that provide not only nutrients but also functionality, with the aim of increasing gastric retention time to facilitate protein hydrolysis, greater contact between food and enzymes, and reducing fermentation of undigested protein in the intestine.

Should we review the iron requirements of piglets?

Fats and oils are among the most energy-dense and expensive components in pig diets, yet their digestion and utilization remain complex and often under-optimized.