03 Mar The transition period: of major importance for the productivity of high-prolific sows.
Posted at 15:39h in Technical articles
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Technical articles
13 Apr Healthy Livestock Project
Posted at 16:42h in Technical articles
The aim of HealthyLivestock is to contribute to fighting antimicrobial resistance (AMR), by reducing the need to use antimicrobials in swine and poultry. Strengthening biosecurity, enhancing animal resilience, early disease detection methods and more targeted medication will help decrease antimicrobial use and consequently reduce antimicrobial resistance. Best practices identified...
07 Jun Antibiotics reduction, a global challenge
Posted at 18:52h in Technical articles
Savvas Dimitriadis, Biotechnologist, Nuevo S.A, s.dimitriadis@nuevo-group.com Animals, like people, carry microorganisms in their gut, known as gut microbiome. Antibiotic resistance occurs when these microorganisms develop the ability to become resistant to the antibiotics designed to kill them. Undoubtedly, antibiotics are valuable tools for treating animal infections. However,...
07 Jun Sustainability and Carbon Footprint: A Beginner’s Approach
Posted at 17:12h in Technical articles
Varvara Machera, Nuevo SA, qualitycontrol@nuevo-group.com Environmental sustainability is one of the most discussed topics nowadays. It concerns us all, whether you are an employee or you run a business, whether you are a student or a house-keeper. It is important to be up-to-date, so each one...
07 Jun Prevention is the correct approach to (any) crisis situation
Posted at 16:15h in Technical articles
Betty Oikonomou, Nuevo SA, b.oikonomou@nuevo-group.com At the height of the COVID-19 pandemic, all industries worldwide have been affected from the significant challenges of supply chains. Around the world, countries were struggling with transportation and logistical issues, facility shutdowns, the inability to find skilled and willing labor (due...
07 Jan Factors affecting the pork meat quality
Posted at 10:13h in Technical articles
The term meat quality encompasses all the characteristics that make consumers buy the meat and enjoy eating it. Such characteristics of the muscle mass and the fatty tissue can be distinguished in two categories: Characteristics of appearance Color Water holding capacity Consistency Characteristics of attractiveness – visual...
18 Jun Managing heat stress in sows
Posted at 10:19h in Technical articles
Thanasis Sougias, DVM NUEVO Swine Product Manager According to literature, sows are submitted to heat stress in temperatures over 20-22 0C (upper limit of thermoneutral zone). The rise in body temperature during summer months causes various reactions in sows, such as higher respiratory rate, shortness of breath...
30 Nov ZnO reduction in piglet diets through nutrition
Posted at 16:15h in Technical articles
Giannis Karvelis, Nutritionist, Technical Sales at Nuevo S.A., www.nuevo-group.com Newly weaned piglets suffer from post weaning diarrhea in the main because of the immature development of the gut and their inadequate capacity to digest a “vegetable based” diet. Reduced feed intake, as a result of weaning...
25 Sep What is the ideal amino acid profile in pig diets?
Posted at 17:31h in Technical articles
Giannis Karvelis, Nuevo S.A, g.karvelis@nuevo-group.com Some time ago, I was invited to participate in the ‘Healthy Start – Healthy Finish’ symposium held in Cookstown & Cavan, Ireland with a technical presentation of a less often addressed approach feed topic. As most aspects of pig nutrition are...
25 Sep Sow lactation feeding – A daily challenge
Posted at 17:30h in Technical articles
Giannis Karvelis, Nuevo S.A, g.karvelis@nuevo-group.com Published on June 9, 2014 – www.WATTAgNet.com Sow lactation feeding: A daily challenge Feeding lactating sows is a task that requires daily attention to meet increasing needs for milk production throughout the lactating period. In almost every pig farm I visit, lactation feeding management...