Wednesday, June 6, 2018
2:30 - 3:30 PM
Varied Industries Building, Meeting Room B
Keeping pigs alive. Who could argue that this is a primary goal of pork operations? Why then is the standard pre-weaning mortality in the 15% range and what can we do about it? Panelists with real-world experience will explore practical ideas on how to reduce pre-weaning mortality and the impact it can have on an operations overall profitability.