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Producer KT - Finishing
Providing pigs with good ventilation in straw-bedded general purpose buildings
Thursday, 31 May 2012
Providing pigs with good ventilation in straw-bedded general purpose buildings
Providing pigs with good ventilation in straw-bedded general purpose buildings (620.86KB)
Implementation of existing knowledge on tail biting by the development and evaluation of prevention and outbreak husbandry advisory tools
Tuesday, 30 March 2010
Whichever actions are tried, the key is to do something as soon as possible, before more tails are bitten, before lesions become more severe with infection setting in, and before more pigs develop the habit of biting tails. Whilst dealing with an outbreak itís also worth considering what triggered the behaviour in that particular batch of pigs to help prevent it in the next batch.
Tail Biting Project - final report (22.57KB)
13. Clear as... slaps!
Thursday, 14 January 2010
Farm case study number 13
13. Piglet slap marking (884.10KB)
Annual Report 08-09 (Production, Efficiency & Environment)
Wednesday, 29 July 2009
Production, Efficiency & Environment
Production, Efficiency Environment (317.25KB)
22 Improve your marketing return
Thursday, 23 April 2009
Improving returns from finished pigs is vital to the success of any pig unit. Understanding and meeting the contract specification, and increasing the uniformity of finished pigs (see Action for Productivity 11) will help improve financial returns.
This factsheet will help you review your contract, taking into account your location, pig production system and current grading.
22 Improve your marketing return (153.23KB)
Work Instruction 2: Slapmarking slaughter pigs
Tuesday, 20 May 2008
All pigs must be clearly slapmarked, with the DEFRA herd mark. The slapmarking can take place at a suitable stage in the production system, but must take place before the pigs are loaded. The slapmark must be legible before and after slaughter. The slapmark allows clear identification of pigs and carcases at slaughter and so provide traceability. It is the responsibility of the pig keeper to ensure that every pig being dispatched for slaughter has been clearly and correctly slapmarked.
Work Instruction 2 Slapmarking slaughter pigs (169.16KB)
11. Increasing Uniformity of Finished Pigs
Wednesday, 9 January 2008
Variation occurs for many reasons: season, management, nutrition, feeding, strategy, genotype, environment, gender and health.

Download the publication for more information.
Increasing Uniformity of Finished Pigs (383.87KB)
7. Factors Affecting Killing Out Percent
Friday, 20 July 2007
Killing-out percent (KO%), also known as dressing percent, is important to pig producers since
it determines how much saleable carcase weight is obtained from the live pig.
Factors Affecting Killing Out Percent (411.98KB)
Factors Affecting Killing Out Percent 2 (68.93KB)
Maximising Returns From Finishing Pigs
Monday, 24 July 2006
Download the publication for more information.
Maximising Returns From Finishing Pigs (1.34MB)
Finishing Pigs: Systems Research. Production Trial 4
Sunday, 25 June 2006
Reducing the protein content of liquid diets fed to pigs in two contrasting finishing systems (fully slatted versus straw based housing)
Finishing Pigs Systems Research. Production Trial 4 (415.65KB)
Finishing Pigs: Systems Research. Production Trial 3
Sunday, 12 June 2005
Controlled fermentation of cereals in liquid diets fed to pigs in two contrasting finishing systems (fully slatted versus straw based housing)
Finishing Pigs Systems Research. Production Trial 3 (4.38MB)
Finishing Pigs: Systems Research. Production Trial 2
Saturday, 11 June 2005
Evaluation of phase feeding in two contrasting finishing systems (fully slatted versus straw based housing)
Finishing Pigs Systems Research. Production Trial 2 (605.17KB)
Finishing Pigs: Systems Research. Production Trial 1
Friday, 10 June 2005
Dry versus liquid feeding in two contrasting finishing systems (fully slatted versus straw based housing)
Finishing Pigs Systems Research. Production Trial 1 (3.43MB)