Today’s episode will cover “Sow cooling strategies”.“The true upper critical temperature of our modern sow nursing 14 pigs it is right at 18oC, and it may be cooler than 18oC. Anyone that runs their farrowing house hotter than 18oC is already overheating the sow.” – Dr. Allan Schinckel. Our guest is Dr. Allan Schinckel. Dr. Schinckel is a faculty member in the Animal Science Department at Purdue University. He received a B.S. in Animal Science from Iowa State University and a M.S. and Ph.D. in Quantitative Genetics from the University of Nebraska, Lincoln. His research interests include lean growth modeling, pork quality, repartitioning agents, and methods to predict carcass composition and value. Dr. Schinckel has collaborated on numerous swine research projects, including production systems, environmental effects on pig growth, food safety, growth promotants, and biological markers of disease and stress.What you will learn:The economic estimate of heat stress in sows;The latest strategies for cooling sows;What can be implemented today;What separates successful swine professionals from those that are not.Allan’s favorite swine-related book: NRC (2012)Allan’s favorite book unrelated to swine: Holy Bible and No more food fightsEdited by Lauro Faccin

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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