The simple things that make weaned pig management successful
Meeting the needs of the newly weaned pigs often proves to be difficult in many production settings.
Mike Brumm
15
Brumm Swine Consultancy. United States
After a successful career as professor of animal science and extension swine specialist at the University of Nebraska, Dr Mike Brumm incorporated Brumm Swine Consultancy in the summer of 2006. As an industry consultant, Dr Brumm spent 50% of his time through 2014 as science director for 4 2400-hd wean-finish research barns. The remainder of his time was spent working with a variety of clients world-wide on housing and management issues. He now spends the majority of his time in client production facilities, investigating ventilation and housing issues. He is a frequent presenter at producer conferences on issues dealing with housing and management, with a special emphasis on feeders, drinkers, ventilation systems and ventilation system controllers. In addition, he is a frequent contributor to industry publications and blogs weekly at www.MnPork.com
Updated CV 01-Apr-2015
Articles
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Impact of heavy market weights on facility space requirements
From 1977 through 2013 the dressed slaughter weight for barrows and gilts has increased an average of 0.6 kg (1.3 lb) per year.
Impact of heavy market weights on equipment needs
Managing the pig’s environment with the goal of heat removal is an increasing need, especially when pens are more crowded.
Water system restrictions
The objective of drinking device management is to provide water at a rate that satisfies the pigs thirst without either limiting intake because the rate of delivery is too low or resulting in increased spillage due to a rate that is faster than the pig can swallow.
... read more (+)Feeder adjustment - how to get barn workers involved in the daily adjustment process
The research data suggests that feeders designed for ad libitum feed access with diets in the mash form should have approximately 40% of the feeder pan covered with feed.