Roundtable - Pig body weight variability: what we know and how to mitigate itJul 19, 2021
"We must improve our marketing strategies to minimize weight variation in the packing plants." – Dr. Matt Ritter
What you'll learn:
- Why body weight variation is a concern
- Money and managing variation
- Factors that influence body weight variation
- Expected level of variation within a population
- Variation as the pig gets older
- Variation in a late finishing barn
- How to mitigate variation
- The post-weaning body weight coefficient of variation.
- Recommendations for setting up a barn
- The impact of diseases
- Thoughts on growth rate
Meet the guests:
Dr. DeRouchey graduated with his bachelor's in Animal Science from South Dakota State University and his M.S. and Ph.D. in Swine Nutrition from Kansas State University. He is currently a full professor at the Kansas State University and has a 50% Extension and 50% Research appointment.
Dr. Ritter works closely with Provimi's nutrition teams, marketing personnel, salesforce, support, and staff to deliver best-in-class nutritional solutions and services to the customers. He graduated with his B.S and M.S in Animal Science from Michigan State University and his Ph.D. in Animal Science from the University of Illinois. He's currently Director of Nutrition and Technical Services at Provimi.
Andres Tolosa was born and raised in Duitama, Colombia, a small city where agriculture is the main source of income. His passion for animal sciences started in high school when he began working with his uncle, who raises poultry. He has a B.S from the University of Illinois and is currently a Ph.D. Candidate at Kansas State University, focusing on the impact of nutrition on swine production performance under commercial conditions.