How much space is needed to optimise performance with the current slaughter weights?
Casanovas was born in Barcelona in 1965 and he graduated from the Veterinary School of the Autonomous University of Barcelona (Spain), part of the second graduating class of the university's veterinary program.
In 1992 he began to work as an independent consultant advising producers, companies, and cooperatives.
Always involved with teaching, he collaborates with the Barceló's Scrofa Foundation and other institutions related with the training of professionals in the livestock industry.
Since the founding of 3tres3 he has collaborated on many different sections. He regularly published articles, clinical cases, and above all, editorials, in different magazines and media throughout Spain.
He has participated as a speaker at diverse events throughout Spain, Portugal, Colombia, Costa Rica, Panamá.
He annually assists the Jornadas de Porcino at the Autonomous University of Barcelona to present clinical cases.
He sorely misses José Barceló one of the people responsible for making sure that Latinos are also present as leaders in the international swine production industry.
Updated CV 07-Oct-2013
The two measures studied would allow to reduce liveweight variability at slaughter by 10-15%.
The use of a thermometer or other technologies not so usual such as thermography for diagnosing sensitive situations cheaply, easily and objectively.
By writing down the sow’s number directly onto a piece of paper or a card we do not lose information
Practical implications of a study that analyzes the consequences of litter standardization by weight or number and the supply of creep feeding.
Curiously, when I started to think about it, what I had considered as my number one mistake for most of my professional life became the fifth in importance.
Lifting partitions in the farrowing unit allows piglets from different litters to mix, sharing teats and socializing.
Improving piglets' comfort in the farrowing pens by offering them more surface for resting.