U.S. Pork Industry Popular New Technology in Recent Years
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First, Breeding Sows
1. Step-Feeding Method: The sow's feed is divided into five different formulations corresponding to the stages of pre-lactation, late lactation, mating, late mating, and pregnancy. During lactation, sows can lose up to 30% of their backfat due to the high nutrient demands from both pregnancy and milk production. To support this, fat, protein, and minerals are added to the feed during these periods. Increasing energy intake by 1.26 megajoules per day after weaning has been shown to increase litter size by one piglet on average.
2. Cooperative Sow Farms: These farms typically house between 1,200 and 1,600 sows with eight shareholders. Each shareholder takes in all weaned piglets within a week, raising them in a nursery for one week before moving them to the next phase. This system ensures consistent management and helps maintain an all-in, all-out approach, which improves hygiene, efficiency, and disease control compared to older, less structured methods.
Second, Piglet Rearing
1. Individual Weaning Method: Heavier piglets are weaned 2–3 days earlier than the rest, allowing smaller ones more access to colostrum and milk. This method helps improve the weight of weaned piglets, as heavier weaning weights correlate with better market weights. Piglets weaned at over 6.5 kg tend to grow faster and reach market weight sooner than those weaned below 5 kg or earlier than 7 days.
2. Isolation Rearing: After weaning at 2–3 weeks old, piglets are moved to separate nursery houses away from the sow area. This reduces disease transmission and increases overall herd productivity throughout the year.
Third, Fattening Pigs
1. One-Step Feeding: Weaned piglets are directly moved to the finishing barn and raised until they reach market weight. This method promotes faster growth, lowers labor and transportation costs, and minimizes stress associated with multiple moves.
2. Increasing Market Weight: The average market weight has increased from 100 kg to 114 kg. Modern slaughterhouses prefer pigs that are well-muscled and not overly fat, making this weight ideal for maximizing profit and meat quality.
Fourth, Feeding and Management
1. Computerized Records: Over 90% of farms now use computers to track production data alongside financial records. This integration streamlines operations, improves decision-making, and makes record-keeping more efficient and accurate.
2. Environmental Control: To manage odor and pollution, farms upgrade sewage systems, adjust feed composition by reducing protein and mineral content, and add natural additives like Yucca extract or enzymes. These practices help reduce environmental impact while improving animal health and farm sustainability.