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High Pressure Hot Water and Vacuum Followed by Baking Shown Effective for Cleaning Swine Trailers

 
A system that uses high pressure water and a vacuum followed by dry heat  is proving effective for cleaning and disinfecting swine transport vehicles.
 
Scientists working on behalf of Swine Innovation Porc have been developing a system for cleaning and disinfecting swine transport vehicles to reduce the potential for transferring disease from one load of animals to the next.
 
Dr. Terry Fonstad, with the College of Engineering at the University of Saskatchewan, says the concept involves a hydrovac system which uses a hot water wash followed by baking.
 
Dr. Terry Fonstad-University of Saskatchewan:
 
It's a vacuum system that we use in the excavation industry where you use high pressure water to make a hole and then you vacuum up the dirt and the water.
The vacuum is significant air flows, in the four thousand CFM  range with 300 horse power motors so it's not insignificant amounts of suction.
 
What we do is we would go in and you would take a dirty truck that had just been hauling animals, you would start at the back and you would vacuum up all of the shavings and left over manure and things in the truck up to the front.
 
Then you would switch heads and you would use water pressure and vacuum at the same time, much like cleaning carpet, where you've got high pressure water that would do the cleaning and it would suction that material away immediately and you would work your way back from the front of the truck to the back and, as you exited the truck, you would have a clean truck.
 
Source : Farmscape

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Validating Net Energy in Commercial Swine Systems - Gustavo Lima

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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.