articles about water

This second article from the WelfarePIGnet project describes practices for improving pig access to feed and drinking water, including the costs of implementing them.

Pigs are particularly vulnerable to heat stress due to their limited ability to dissipate body heat and genetic selection for higher productivity, which has reduced their heat tolerance. Improved technical results increase heat production, and today's lines produce 30% more heat than those in the 1980s.

Antonio Palomo summarizes the presentations from the latest AASV, ranging from the future of the veterinary profession to the eradication of diseases, hog prices, and experiences in improving pig survival.

Controlled crude protein reduction and use of essential amino acids can improve feed efficiency, decrease water consumption, and reduce nitrogen excretion.

The knowledge and the experience of the veterinarian are important, but not enough. The most valuable information will be provided by the farmer, because they know their pigs and many details that the veterinarian may not see or know.

Many times we become surprised when we see the contents that come out of the pipes when we empty them out for the first time...

We must assure correct management, primarily in the following points: Number of animals / drinker, placement, flow, control of water consumption, design and height of the drinker.

A commercial product is formed by a combination of the active ingredients and excipients. The active ingredient is the compound with therapeutic properties and the excipient is what is added to transform the active ingredients into a combination suitable for administration.