Reproductive performance and estimates of labor requirements associated with combinations of artificial insemination and natural service in swine

Article Abstract:

Sows and gilts were inseminated using natural and artificial insemination to determine the effect of various combinations of natural service (NS) and artificial insemination (AI) on swine reproduction. Results showed that insemination procedures using NS followed by AI 24 hours later increase birth rates more than any other combination or NS alone. AI labor requirement was also found to be lower when four or more gilts or sows were inseminated. This indicates that combining NS and AI is an economically viable alternative in terms of production and labor costs.

Innovations, Evaluation, Reproductive technology, Artificial insemination

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Performance and carcass characteristics of swine when fed diets containing canola oil and added copper to alter the unsaturated:saturated ratio of pork fat

Article Abstract:

The supplementation of canola oil in the diet of growing-finishing pigs increased feed utilization efficiency particularly when the lysine to energy ratio was constant. No effects were seen with regard to backfat thickness or longissimus muscle area, but decreased longissimus marbling, lean color scores and carcass fat firmness were observed. Canola oil resulted in an increase in the ratio of unsaturated to saturated fatty acids in the pork fat. The addition of copper sulfate did not affect any of the parameters tested.

Dietary supplements, Copper sulfate, Canola oil

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Halothane gene and swine performance

Article Abstract:

The effects of breed, sex and genotype at the halothane gene locus (HAL) on swine growth and carcass traits and lean muscle chemical composition were studied. Breed effects were found to be significant for all carcass and growth parameters studied. Sex effects showed favorable outcomes in all parameters except for muscle quality, with growth effects positively affected in males. Homozygosity at HAL increased lean muscle water content, decreased fat accumulation in lean tissue and decreased meat quality.

Animal genetics

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