Improving Pig Survivability is a 5-year project to reduce overall mortality in the U.S. commercial swine industry. The National Pork Board encourages producers to participate in the survey to generate information about the motivations and barriers to reducing pig mortality. The results will direct research and university extension efforts and producer training topics.
Help spread the word. Producers have until August 31 to participate.”
Source: National Hog Farmer, July 26, 2021. Link. Research efforts in the project seek to identify factors contributing to swine mortality in commercial production, and to develop strategies and information that can be utilized to reduce mortality and maximize pig survivability.
INSIGHTS: The project is funded by the Pork Checkoff and the Foundation for Food and Agriculture Research.