AAFC researcher solves milk production mystery with sows

Mar 20, 2018

Back fat thickness on sows linked to mammary gland development

By Kaitlynn Anderson
Staff Reporter
Farms.com

Swine producers could improve piglet growth rates in their operations, thanks to new research from Agriculture and Agri-Food Canada (AAFC).

Today, many producers breed animals that give birth to large litters. Sometimes, sows have more piglets than they have teats, according to an article in AAFC’s March newsletter.

“When this happens, sows can't make enough milk to ensure that all of their piglets grow properly,” the article stated.

However, Dr. Chantal Farmer, an AAFC research scientist in Sherbrooke, Que., discovered a method that can help swine producers determine if their sows are producing the optimal amount of milk.

The solution? Measuring back fat.

Near the end of their pregnancies, gilts with back fat that is too thick or too thin could have under-developed mammary glands, the article stated. Animals in this situation may not produce sufficient amounts of milk for their litters.

The optimal range for fat thickness varies by breed. For example, the back fat on Yorkshire and Landrace crosses should be between 17 mm and 26 mm thick during the late stages of their pregnancies, according to the article.

Producers can measure sows' backfat thickness "via ultrasound, which is a very easy and straightforward measure," Dr. Farmer told Farms.com today.

Producers can find more information on Dr. Farmer’s research in The Gestating and Lactating Sow.

Jevtic/iStock/Getty Images Plus photo

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang

In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.