E. coli has been an issue in several nurseries across the United States. Scours, death loss, and poor gain have all been issues that producers with affected herds have had to deal with. In today’s roundtable talk, Dr. Dean Boyd, Dr. Ken Mooney, and Dr. Kathryn Price, all discuss different methods for identifying the source of infection as well as potential nutritional solutions to help ameliorate the negative effects caused by E. coli infection in nursery barns.

"𝘛𝘩𝘦 𝘱𝘪𝘨𝘴 𝘯𝘦𝘦𝘥 𝘵𝘰 𝘨𝘦𝘵 𝘵𝘩𝘦𝘪𝘳 𝘧𝘪𝘳𝘴𝘵 𝘯𝘶𝘳𝘴𝘦𝘳𝘺 𝘥𝘪𝘦𝘵 𝘪𝘯 𝘵𝘩𝘦 𝘥𝘦𝘴𝘪𝘳𝘦𝘥 𝘢𝘮𝘰𝘶𝘯𝘵, 𝘵𝘩𝘢𝘵 𝘪𝘴 𝘵𝘩𝘦 𝘮𝘰𝘴𝘵 𝘪𝘮𝘱𝘰𝘳𝘵𝘢𝘯𝘵 𝘥𝘪𝘦𝘵 𝘵𝘩𝘦𝘺 𝘸𝘪𝘭𝘭 𝘦𝘷𝘦𝘳 𝘳𝘦𝘤𝘦𝘪𝘷𝘦, 𝘢𝘴𝘪𝘥𝘦 𝘧𝘳𝘰𝘮 𝘮𝘰𝘮. 𝘛𝘩𝘦 𝘯𝘦𝘹𝘵 𝘮𝘰𝘴𝘵 𝘪𝘮𝘱𝘰𝘳𝘵𝘢𝘯𝘵 𝘥𝘪𝘦𝘵 𝘵𝘩𝘦𝘺 𝘸𝘪𝘭𝘭 𝘨𝘦𝘵 𝘪𝘴 𝘵𝘩𝘦 𝘴𝘦𝘤𝘰𝘯𝘥 𝘯𝘶𝘳𝘴𝘦𝘳𝘺 𝘥𝘪𝘦𝘵. 𝘛𝘩𝘦𝘴𝘦 𝘯𝘦𝘦𝘥 𝘵𝘰 𝘣𝘦 𝘦𝘹𝘦𝘤𝘶𝘵𝘦𝘥 𝘶𝘱𝘰𝘯." - 𝗗𝗿. 𝗗𝗲𝗮𝗻 𝗕𝗼𝘆𝗱

𝗪𝗵𝗮𝘁 𝘆𝗼𝘂 𝘄𝗶𝗹𝗹 𝗹𝗲𝗮𝗿𝗻:

1. The progress with E.coli management in the last three years

2. Why are we dealing with this reemergence now?

3. E.coli prevalence in pigs’ herds

4. Nutrition interventions against E.coli

5. Zinc levels

6. Benefits of fibers on early pigs

7. Thoughts on creep feeding to reduce bacteria load

8. Nutrition perspective back at sow farm

9. Key points

𝗠𝗲𝗲𝘁 𝘁𝗵𝗲 𝗴𝘂𝗲𝘀𝘁𝘀: During his time at Cornell University, Dr. Dean Boyd earned a reputation as an expert in the regulation of nutrient use for growth. He achieved his career climax as Technical Director and Head Nutritionist of the Hanor Company and Triumph Foods group (2002-2017). Currently, he is a nutrition researcher and adjunct professor at North Carolina State University and Iowa State University. He also received the Animal Nutrition Research award for distinguished contributions in 2016.

Dr. Ken Mooney is a swine nutritionist at Cargill. By working closely with top pork producers, he ensures that they stay competitive. Because of his passion for nutrition, he makes sure to implement leading-edge technology into the diet plans he designs. Problem solving with his team of nutritionists allows for quick solutions when issues arise on the farm. As a mentor, Ken enjoys sharing his knowledge of swine nutrition and the importance of their role in the success of the customers with nutritional assistants and sales staff.

A member of the Swine Nutrition and Technical Team at Cargill, Dr. Kathryn Price has a deep understanding of swine nutrition. Kathryn excels at launching and implementing successful products that are tailored to the needs of swine customers. She combines purchasing, formulation, pricing, and manufacturing cross-functionally to ensure innovative product strategy.

𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.

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