A long ride is less stressful Wednesday, August 10, 2011 Shorter truck trips are more stressful to market hogs than longer truck rides, according to a study recently published in the Journal of Animal Science.The reason? Pigs need time to recover from the stress of loading before they get stressed again when they disembark, says Prof. Michael Ellis, at the University of Illinois's Urbana-Champaign campus.Another stress factor is floor space. Overcrowding is stressful, but pigs that have too much space are thrown around as the livestock truck moves. University researchers found that U.S. market pigs on average require five square feet each.Co-author of the study with Ellis was Bradley Wolter, chief operating officer of the Maschhoffs packing company in Carlyle, Ill. Wolter says working with Ellis allowed the company to reduce pig losses due to transportation and handling by more than one percentage point in a system that was already well managed and where less than half a per cent of pigs died because of movement and handling. BP Another sign of bacon's popularity: clogged drains 'Welfarists' pressure supermarkets
Canadian Swine Researchers Face November 13 Deadline for Up to $150,000 in Research Funding Thursday, November 5, 2026 Swine Innovation Porc is seeking research proposals focused on animal health, biosecurity, production efficiency, sustainability and pork quality, with funding available for projects addressing key challenges facing Canada’s pork industry. Canadian swine researchers have until November 13... Read this article online
Canadian Pork Research Enters New Phase with More Flexible Funding for Industry Priorities Thursday, November 5, 2026 Canada’s pork industry is strengthening its approach to research and innovation through a funding model designed to address both long-term industry priorities and emerging challenges facing producers. Swine Innovation Porc (SIP), the national organization coordinating research for... Read this article online
Exploring grape pomace’s potential as pork sausage preservative Thursday, November 5, 2026 Scientists at Iowa State University are studying grape pomace as an alternative preservative for pork breakfast sausage. The U.S. sausage market exceeds $7.5 billion. Processed meats often use synthetic ingredients to maintain overall quality, stability and safety. However, consumer... Read this article online
Pork producers applaud long-awaited EPA data decision Thursday, November 5, 2026 For more than 20 years, hog and other livestock farmers have lived with uncertainty over what new federal permitting or reporting requirements could result from an emissions study conducted nearly two decades ago. In a regulatory win for pork producers and other farmers, the Environmental... Read this article online
Ag in the House: Oct. 26 – 30 Thursday, November 5, 2026 On Oct. 26, Agriculture Minister Heath MacDonald fielded a question from a fellow Liberal MP about how the federal government is supporting food security across Canada. Chi Nguyen, the Ontario MP for Spadina—Harbourfront, asked the minister to share how the government is going to invest... Read this article online