Advancing Profits and Sustainability by Improving Pig Survivability

Since it started in 2018, the “Improving Pig Survivability” project has worked towards the goal of reducing mortality in the U.S. swine industry. Using interdisciplinary research, collaborating with producers, and seeking the support of allied industry partners, the team has identified strategies to maximize pig survivability. Hear from the key investigators as they share their findings and explain practices you can take back to your operation. This project is funded by the National Pork Board and the Foundation for Food and Agriculture Research (FFAR).