Australian Pork (Australia)

ABSTRACT Surface temperature recording has shown promise in older pigs and in piglets but only under controlled conditions. The aim of this experiment was to compare surface temperatures using an infrared thermal camera (pointer), verified by the maximum temperature from the thermal images extracted by an algorithm (MATLAB®R2020), at the base, tip of ear, or eye, with rectal temperature under production conditions. The influence of bodyweight (BWC1; ≤0.80 kg, BWC2; 0.81 kg to 1.10 kg and BWC3; >1.10 kg), time post-partum (0 and 24 h) and colostrum intake (CI1; <200 g and CI2, ≥200 g) were investigated. Ear tip pointer temperatures showed low correlations with rectal temperature (r < 0.39; P = 0.20). Both the ear base and eye had moderate correlations (r = 0.53 and 0.55, respectively; P < 0.001 for both) to rectal temperature, and high correlations between pointer and extracted values (r = 0.73 and 0.82, respectively; P < 0.001 for both). At birth, eye temperatures had a moderate correlation with rectal temperature. The extracted eye, but not rectal or ear base, temperatures were higher (P = 0.01) in piglets consuming greater amounts of colostrum. In contrast to research settings, production conditions are highly variable and increase the inaccuracy of the surface temperature recordings. Therefore, overall, surface temperatures were not appropriate for commercial application in neonatal piglets.

Genetic selection of pigs over recent decades has sought to reduce carcass fat content to meet consumer demands for lean meat in many countries (e.g., Australia). Due to the impacts of genetic changes, it is unknown whether the carcass fat measures are still responsive to energy intake. Thus, the present experiment aimed to quantify the relationship between tissue composition and dietary energy intake in finisher pigs selected for low carcass backfat. Intact male and female pigs (n = 56 for each sex; Primegro Genetics, Corowa, NSW, Australia) were fed seven different amounts of an amino acid adequate wheat-based diet containing 14.3 MJ digestible energy (DE)/kg to provide the following daily DE intakes- 25.8, 29.0, 32.6, 35.3, 38.5, 41.5, and 44.2 (ad libitum) MJ DE/d for males, and 25.8, 28.9, 32.0, 35.6, 38.3, 40.9, and 44.5 (ad libitum) MJ DE/d for females between 60 and 108 kg live weight. Body composition of anesthetized pigs was measured using the dual energy X-ray absorptiometry (DXA) method when individual pigs reached 108 kg, and protein, fat, and ash deposition rates were calculated. Pigs were slaughtered on the second day post-DXA scan for carcass backfat measurement. The results showed that the carcass backfat thickness (standardized at 83.7 kg carcass) increased by 0.125 mm for every MJ increase in daily DE intake in male pigs (P = 0.004; R2 = 0.130), but carcass backfat of female pigs (standardized at 85.1 kg carcass) was not responsive to daily DE intake. Whole-body fat composition and fat deposition rate increased linearly (both P < 0.01) in male pigs but quadratically (both P < 0.01) in female pigs in response to DE intake. Every MJ increase of daily DE intake increased the rate of daily protein deposition by 3.8 g in intact male pigs (P < 0.001; R2 = 0.781) and by 2.5 g in female pigs (P < 0.001; R2 = 0.643). In conclusion, the selection for low backfat thickness over the last two decades has altered the response of fat deposition and backfat thickness to energy intake, particularly in female pigs. Despite this change, the linear relationship between DE intake and protein deposition rate was maintained in these modern genetics.

Considerable investment has been made by the Australian pork industry over several decades, to address key factors that affect pork quality, so as to improve consumer acceptability of pork and pork products. These outcomes have been utilised to inform on-farm quality assurance programs, develop effective solutions to negate boar taint issues associated with the production of entire males, drive continuous improvement in animal management and encourage new technologies to be implemented in both the production and processing sectors of the Australian pork supply chain. Australian Pork Limited’s Strategic Plan 2015–20 is focused on maintaining profitable and sustainable growth in existing markets and developing strong foundations to support new opportunities, both in Australia and internationally. Guaranteeing that pork available for purchase is always consistently high in eating quality will support ongoing consumer demand for pork through increased consumption frequency. However, achieving this on an everyday basis presents industry with significant challenges due to the many complex interactions among the production, processing and post-slaughter factors experienced by pigs, carcasses and pork that can influence final product quality, either singularly or in combination. The present paper describes recent quantitative studies to determine the size and effect of pathway parameters on eating quality attributes of fresh pork and knowledge gaps identified. Outcomes of consumer sensory studies to inform the development of a non-prescriptive cuts-based eating quality system for pork and commercially validate particular pathway interventions are detailed. Through the implementation of validated pathway interventions to optimise pork eating quality, the overall industry objective is to reduce eating quality fail rates of different pork cuts to less than 10%.

Animal Production Science (continuing Australian Journal of Experimental Agriculture) publishes original research into applied agriculture including animal production, animal-plant interactions, pasture and fodder crops, field crops, extension and horticulture

Background:Rowing injuries are common, with lower back injuries having the highest incidence.Objectives:This study was to investigate the major rowing injuries seen at a single high performance rowing sports program over a 5 years training period and establish if any relationship exists between these injuries and the level of competition that the rower is partaking in.Patients and Methods:All rowers at the South Australian Sports Institute (SASI) programs were designated as being either international or national level rowers. Injuries that caused greater than 5 days training loss during any one training year were recorded. The number of lower back injuries and rib stress injuries causing training time loss were analysed to assess whether there was any association between the level of rower and the nature and type of injury causing training time loss.Results:Forty-five national rowers (97 training years) had 15 lower back injuries compared to 12 international rowers 35 training years) with 1 lower back injury. Thus a national level rower was more likely to have a lower back injury compared to an international rower P = 0.05. In contrast an international level was more likely to have a rib stress fracture compared to a national rower P = 0.04. 21% of all injuries in this study were a consequence of cycling injuries.Conclusions:Lower back injuries are a significant cause of training time lost in rowers. These injuries are much more likely to occur in national level rowers when compared to international level rowers. In contrast rib stress injuries are associated with international compared to national level rowers.