Swine nutritionist Jason Woodworth recently joined the Four Star Veterinary Service (FSVS) team as a consultant to help clients with swine nutrition questions. He comes with 27 years of experience in swine nutrition including a PhD in swine nutrition from Kansas State University (KSU).
Currently a research nutritionist at KSU, Woodworth has started consulting with FSVS on client cases.
“The objective of what I’ll be doing with FSVS is to support the efforts of the veterinarians to improve the health and welfare of the pigs so we can have the most efficient and productive clients possible,” he said.
KSU swine nutrition background
Woodworth grew up on a diversified crop farm at Sterling, Kansas. He went to KSU for an undergraduate degree in swine nutrition while also working and living at the university’s swine unit. He went on to earn his MS and PhD degrees in swine nutrition also at KSU. His research involved the vitamin and mineral requirements of nursery pigs and sows.
For 11 years, Woodworth worked for Lonza, a Swiss life sciences company. He was Global Product Manager for some of Lonza’s specialty feed ingredients and was responsible for the global research and development of the company’s animal nutrition portfolio for all production and companion animal species. This provided Woodworth a nutrition background in a wide variety of species, including lobsters.
He estimates he spent about 50 percent of his time traveling internationally.
In June 2013, he came back to KSU were he re-joined the Applied Swine Nutrition team and is a Research Professor. He helps line up and lead research, and mentor graduate students.
Woodworth lives in Enterprise, Kansas, with his wife Brooke and two sons, Jensen and Carson. He spends time with the family at youth sports and music events, 4-H activities, and their Angus farm.
Raising pigs without antibiotics requires extra management and different tools compared to traditional commercial hog production, reports Laura Carroll, DVM, veterinarian with Four Star Veterinary Service, Elizabethtown, Pennsylvania. Carroll works with many hog producers who raise pigs without antibiotics for specialty markets.
“We’ve found with antibiotic-free production that the basics are much more important — feed, water and air,” she explained. Things like proper ventilation, access to feed, an adequate supply of water, the right number of nipples for pigs in the pen all become very important.
“Vaccination is another component,” Carroll said. “Commercial and autogenous vaccinations are utilized quite a bit to make sure we’re preventing these disease challenges from occurring.”
While Carroll believes it’s important for all producers to work with their veterinarians, hog farms not using antibiotics will need a little more veterinary oversight.
“We certainly want to make sure we’re on top of any disease challenges as they arise, just because we are limited in the tools in our toolbox that we can utilize,” she explained.
“We have to be a little bit creative in terms of managing pig health and figuring out ways to produce high-quality pigs,” she added.
One tool Carroll and her associates rely on to help baby pigs get a good start is acidifiers. The product is fed on creep feed in the farrowing house.
“We use acidifiers mostly to reduce the pH in the GI (gastrointestinal) tract to make it a more acidic environment,” she said. “Some of the harmful bacteria we deal with like to live in more alkaline, more basic environments. If we can provide an acidic environment to the pigs, then we’re reducing the growth of this potentially harmful bacteria.”
Acidifiers also help newly weaned pigs break down feed in their gut because they lack the ability to produce enough acid to do it themselves.
“If we can provide some acidifiers to the diet or through water, then we’re making digestion a lot easier on that pig,” she explained. “Weaning can be somewhat stressful, and this really helps get these pigs started.”
Prebiotics and probiotics
Carroll uses prebiotics and probiotics to maintain a balance of good and bad bacteria in the GI tract.
“Prebiotics are used to help promote the growth of that good bacteria, almost like fertilizer for the good bacteria in the GI tract,” she explained. “Probiotics are the good bacteria themselves. Lots of times these are live culture or live organisms that we are utilizing.”
Both products are used in times of stress, including enteric disease challenges and weaning, when there’s a disruption in the gut microflora.
“We utilize nutritional supplements in many cases when pigs just aren’t feeling well,” Carroll said. “It could be from the stress of weaning, for example, or when they’re undergoing disease challenges.”
This is especially true for younger pigs who don’t have a lot of energy reserves to use when sick.
“In cases of diarrhea, there could be a lot of fluid loss,” she said. “We need to try to replace those electrolytes, replace the nutrition in these animals and keep them hydrated so we can keep them going. Nursing piglets and weaned pigs require a lot of energy to nurse and to get up to the feeder and drinker.”
Crossover to commercial
Depending on the situation, Carroll prescribes these products in commercial systems, too.
“We utilize a lot of these products, either to replace some antibiotics or in conjunction with antibiotics,” she explained. “They’re a nice supplement.
“And certainly, from an animal-welfare standpoint, I think it improves how we’re handling our pigs when they’re going through some stress.”
Veterinary oversight continues to be important to make sure these products are used correctly, Carroll added.
DISCOVERIES, Issue 18: Obtaining cycle threshold (Ct) values based on processing fluids provides a practical way to identify neonatal pigs at risk for nursery mortality associated with PRRS and can help determine when vaccination is worthwhile.
DISCOVERIES, Issue 21: A recent analysis of porcine circovirus type 2 (PCV2) genetic sequences shows that up to 25% of field strains are recombinants of diverse genotypes, highlighting the importance of broad protection when selecting a PCV2 vaccine.
The “Five Freedoms” have been the foundation for establishing sound animal welfare practices since they were developed in 1965. Now, more than 50 years later, researchers have additional tools and technologies to take that basic knowledge a step further.
DISCOVERIES, Issue 19: PRRS has been described as one of the most important swine diseases of the last half-century. An estimated 20% to 25% of herds are still aﬀected, and the syndrome remains the US swine industry’s most costly disease.
US pork producers should strive to produce influenza-negative pigs if they want to see the benefits of increased productivity, reduced secondary infections and antibiotic use, reduced influenza dissemination, decreased influenza diversity and reduced risk of zoonotic infections.
Whether the issue is an emerging disease such as porcine epidemic diarrhea or the threat of African swine fever, being prepared is key to minimizing the potential impact on the US swine herd and expediting the recovery.
Veterinarians deal with stress under the best circumstances. But in this time of difficult decisions for pork producers and those who service them due to COVID-19, maintaining mental health is even more of a concern.
Streptococcus suis (Strep suis) is becoming more prevalent and more complex in US swine herds. The coccoid-shaped, Gram-positive bacterium is also a zoonotic disease, capable of transmission from pigs to humans.
PRRSV is constantly evolving, resulting in an extremely diverse virus with multiple lineages, but building a better understanding of that genetic diversity is the next step to making real progress against the disease.
The US pork industry is challenging under the best of circumstances, with enough variables to make even astute, savvy businesspeople cautious. However, one of the biggest components of a successful, healthy operation is human capital.