Contact Dr. Mark Whitney,
University of Minnesota swine extension educator at (507) 389-5541 for additional information. To register for the workshop, contact
the Minnesota Pork Board at 1-800-537-7675. Registration deadline is Feb. 5.
WHAT
This two-day intensive course is designed to give
participants an increased understanding of the factors
involved in successfully managing pigs immediately
after weaning and during the nursery phase.
WHO
The course
is appropriate for people with a limited knowledge
of pork production as well as experienced pork producers wishing to
review the basics and stay abreast on recent developments.
WORKSHOP TOPICS
Early Wean Technology: Principles behind successful
implementation of the technology; diseases controlled;
proper biosecurity procedures
Health Management: Biosecurity protocols; common diseases;
procedures to reduce health related problems in the
nursery
Facilities: Nursery facility options; space requirements;
ventilation; other environmental needs
Nutritional Programs: Feeding strategies and management;
nutrient requirements; feed budgeting; antimicrobial
and antimicrobial alternative usage; diet complexity
Antimicrobial Usage: Background on antibiotic issue;
identification and evaluation of antimicrobial alternatives;
strategic use of antibiotics
FORMAT
Classroom instruction is from 10 a.m.-7 p.m. on Thursday, Feb. 11. A
hands-on session at the swine research facilities on Friday, Feb. 12 is from 8
a.m. to noon. The hands-on session incorporates activities relating to material from the prior day.
INSTRUCTORS AND COST
University of Minnesota educators and
swine industry experts provide instruction for the
course. Cost of the program is $100 per person, and
includes learning materials, lunches, breaks, instructor
fees, and biosecurity clothing for hands-on training
sessions.
PREREGISTRATION AND INFORMATION
For more information, contact Dr. Mark Whitney,
swine extension educator, at (507) 389-5541. Individuals
wishing to register for the workshop should contact
the Minnesota Pork Board at (507) 345-8814.
