Time: October 16th, 2020, 10 am Central European Summer Time
(11 am Helsinki time)

Today’s animal production is struggling in finding a balance between even higher performance goals, animal welfare, consumer concerns and regulatory pressure. The Nordic approach focusing on more sustainable animal production provides the industry with effective solutions and emphasizes the impact of nutrition and management on gut health and animal welfare.

Our speakers will share their expertise on nutritional means for preserving gut integrity, specific challenges in piglet production and ways to fight those challenges.

Dr. Filip Van Immerseel
Ghent University
The relevance of gut integrity and a hypothesis on how resin acids can strengthen the intestinal barrier: a broiler chicken example

The gut of monogastrics is constantly exposed to harmful molecules and microorganisms which endanger the integrity of the intestinal wall. Preserving intestinal integrity is a key target for feed additives that aim to promote intestinal health. Due to the microbial modulatory and wound-healing properties from resin acids, these compounds are potentially valuable feed additives. In recent broiler chicken trials, diets to which resin acid compositions were added increased ileal butyrate-producing bacteria, known to have favorable effects on gut health. Downregulation of ileal matrix metalloproteinases (MMPs), important in breakdown of collagen type I and IV, were observed. As the extracellular matrix is containing collagen type I and the basal membrane underneath the epithelial cells contains collagen type IV, this observation indicates a protective effect of resin acids on preservation of the basal membrane and the extracellular matrix in the ileum, and thus on intestinal integrity. The actual relevance of these data needs to be further explored in challenge models that affect the mucosal structure and intestinal integrity. In broilers, in the most important intestinal diseases (necrotic enteritis, coccidiosis, dysbiosis), the intestinal integrity is affected, and as such, the use of resin acids is promising.

Dr. Peter Kappel Theil
Adjunct Professor,
University of Århus
Late gestation feeding of sows and its impact on sow and piglet performance

The transition period from gestation to lactation is highly important for sows as the majority of piglet mortality occur during or within 1-2 days after farrowing. Piglet mortality is caused both by stillbirths and by neonatal mortality, and therefore the farrowing process and the colostrum production are central aspects for achieving success in the farrowing unit. Proper nutrition in late gestation and around farrowing is important for improving the farrowing process and the sow colostrum production, which are crucial for minimizing piglet mortality.

Dr. Claudio Oliviero
Adjunct Professor,
University of Helsinki
Challenges of large litters and their management

Increased litter size affects the physiology of sows and piglets, prolonging the parturition, increasing the uterine inflammation, reducing piglets' birth weight, colostrum availability and passive immunity. This webinar will give an overview of the physiological mechanisms and possible management strategies.

Dr. Shah Hasan
Area Sales Manager,
Hankkija FFI
Benefits of Progres® in piglet production

Colostrum plays an essential role in piglet survival and growth, providing the piglets with a vital source of immunoglobulins (Ig) and energy. Despite this, both colostrum yield (CY) and quality vary considerably among sow. Therefore, feeding sows with alternative additives or compounds is common practice to improve colostrum quality and production. Progres® commonly known as resin acid-enriched composition (RAC) contains free fatty acids, resin acids (RA) found to improve performance in the pig. Studies demonstrated that Progres® supplementation in the sow diet increases CY, colostrum IgG, acute phase protein (APP) and abundance of beneficial gut microbiota and subsequent litter performance.


Moderator: Dr. Shah Hasan, Hankkija Oy
Webinar’s duration: 2 – 2,5 hours