February 2001
Ultraviolet light reduces harmful bacteria on pork
Purdue University researchers have found that ultraviolet (UV) light can be used to
reduce certain pathogens on the surface of pork. Richard Linton, associate professor
of food science, says using UV light might be a good strategy for decreasing food-safety risks and enhancing the shelf life of pork. In his studies, UV light decreased bacteria
levels on the surface of meat, including E.coli. He says UV light treatments may
be used during pork processing, perhaps while the meat is aging in cold storage.
Several companies have picked up on the research. CONTACT: Linton, (765) 494-6481; lintonr@foodsci.purdue.edu
Researchers develop computer model
to lower swine feed costs
By using a computer model that Purdue helped develop, pork producers can cut their
feed costs by tailoring diets to growth stages and to the type of pigs they raise.
"Approximately 60 percent of the cost of pork production goes for feed," says Allan
Schinckel, Purdue animal sciences professor. "We conservatively estimate that producers
can save an average of $1.50 per pig by using the computer model." He says these
tailored diets also can reduce the excretion of nitrogen and phosphorus, which are
potential water pollutants. The researchers have developed a growth model that can specify a
diet that gives producers the most profitable live weight growth, carcass composition,
feed conversion and nutrient excretion for specific pig types. The model was developed working with commercial feed companies, Kansas State Extension specialists and the
National Research Council. CONTACT: Schinckel, (765) 494-4836; aschinck@ansc.purdue.edu
National setback guidelines based on Purdue
measures of manure odor
Purdue researchers have made the first-ever odor and gas emission measurements at
commercial swine facilities, leading to the first science-based setback guidelines
for use in the United States. The odor measurements were conducted with a new odor-evaluation laboratory. "The Purdue-generated information will help settle disputes over setback
distances for new livestock facilities," says Albert Heber, professor of agricultural
and biological engineering. These measurements of air pollution at the facilities
also will be helpful in refining state and national setback regulations. Alternative
technologies for reducing odor emissions also have been tested in the laboratory.
CONTACT: Heber, (765) 496-1214; heber@ecn.purdue.edu
Low-cost feed decreases pollutants and odor in manure
Pigs fed a Purdue-developed, low-protein diet produce manure that contains half as
much nitrogen as manure from pigs fed a standard diet. The lower nitrogen levels
lessen the chance of nitrogen runoff into streams when manure is spread on farm fields.
Objectionable odors also decrease because ammonia emissions drop. "The pigs don't gain
weight as easily, but they are leaner, and the new feed costs $3.86 per ton less
than standard feed," says Alan Sutton, professor of animal sciences. The feed contains
reduced protein levels and is supplemented with synthetic amino acids and soybean hulls.
CONTACT: Sutton, (765) 494-8012; asutton@purdue.edu
Researchers hoping to improve the quality of bacon
Several Purdue researchers are looking into the effects of supplementing pig diets
with conjugated linoleic acid (CLA), a polyunsaturated fatty acid naturally found
in certain types of meat. With the development of leaner lines of pigs, quality problems
have occurred because the fat produced on lean pigs may be too soft for use as bacon.
CLA has been credited with altering the body composition of animals, creating less,
but firmer, fat. Scott Mills, associate professor of animal sciences, is studying
how CLA works. "CLA may be one nutrient that improves body composition and pork quality
while adding value and profits to the final product," he says. CONTACT: Mills, (765)
494-4845; smills@purdue.edu
Vaccine could give pork producers a 20- to
50-fold return on its cost
With an investment of 10 cents per pig, producers could vaccinate sows against a harmful
respiratory disease and save themselves an estimated $5 to $10 per pig, according
to findings from a Purdue study. Mycoplasma hyopneumoniae affects nearly every swine
herd in the United States. Kirk Clark, professor of swine herd health, says vaccinating
sows improves both sow and piglet immunity and helps prevent transfer of the disease
from sows to piglets. He says the procedure can only be used in very well managed
all-in-all-out or segregated early weaning systems. CONTACT: Clark, (765) 496-9900;
clarkvcs@vet.purdue.edu
Writer: Beth Forbes, (765) 494-2722; bforbes@aes.purdue.edu
Purdue News Service: (765) 494-2096; purduenews@purdue.edu
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