Balanced breeding by Topigs Norsvin: 44% less piglets under 1000 grams

Jun 27, 2017

In recent years, users of Topigs Norsvin genetics have experienced a clear drop in piglets with a birth weight below 1000 grams. Based on genotypic information, the percentage ofpiglets born with a weight below 1000 grams dropped by 44% between 2012 and 2016. In the same period litters became more uniform, the average birth weight increased by 12%, and litter size increased by an average of one piglet.

Fewer low-weight piglets and a higher uniformity have many benefits. Pre-weaning mortality is substantially reduced, which leads to less labor in the barn and better finisher results. The higher birth weight has a positive effect throughout the entire production.

It is often thought, and for many other genetics it is the case, that the birth weight decreases when litter size increases. With the balanced breeding program of Topigs Norsvin, the unique piglet weighing protocol, and state-of-the-art breeding goals this can be avoided. Topigs Norsvin sows are bred to cope with larger litter sizes and produce more uniform and heavier piglets. This leads to higher efficiency in the entire pork production.

Source: Topigs Norsvin

Video: Validating Net Energy in Commercial Swine Systems - Gustavo Lima

In this episode of The Swine Nutrition Blackbelt Podcast, Gustavo Lima, PhD candidate at Iowa State University, explains how soybean meal net energy is evaluated using growth assays and calorimetry. He discusses caloric efficiency, validation under commercial conditions, and differences between controlled and real-world environments. Gustavo also highlights practical implications for diet formulation and ingredient valuation. Listen now on all major platforms!

“Indirect calorimetry provides a precise estimation of ingredient energy, yet validation under production conditions remains essential for accurate application in real systems.”

Meet the guest: Gustavo Lima / gustavo-lima-a9867127 is a PhD candidate in Animal Science at Iowa State University, specializing in swine nutrition, ingredient evaluation, and energy metabolism. With over 15 years of experience across Latin America, his work focuses on soybean meal utilization, caloric efficiency, and applied research for commercial production systems.