The U.S. swine industry continues to face alarmingly high mortality rates across all production phases. From the 2014 PEDv outbreak to the rise in uterine prolapses among sows in 2016–2017, losses have remained significant: currently, around 35% of piglets born do not reach the human food chain. In response, the National Pork Board launched the Improving Pig Survivability project to address pig mortality through research, education, and outreach.
The initiative, launched in 2019 with funding from Pork Checkoff and the Foundation for Food and Agriculture Research, brought together experts from institutions such as Iowa State University, Kansas State University, and Purdue University. Over the first five years, the project generated more than 170 outreach and scientific materials, including videos, factsheets, conference talks, and peer-reviewed publications. Dozens of students were trained and are now joining the swine industry.
Key strategies have been identified to reduce mortality at various production stages. For sows, these include body condition monitoring during late gestation, early lameness intervention, targeted pre-farrowing feeding strategies, and perineal scoring to predict and prevent prolapses. In farrowing, best practices involve ensuring adequate colostrum intake, environmental enrichment with milky ropes, and specific feeding regimens. In the wean-to-finish (WTF) phase, six main strategies have proven effective: improving sow farm health, genetic selection, post-weaning enrichment, optimized pellet and mat feeding, sensory attractants, and use of dietary essential fatty acids.
Click here to see more...