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Why learn through OSTIS?
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Gain access to a set of very detail and practically applied information
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Tap into the knowledge and experience of top industry professionals
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Easy to follow format and content delivered visually and verbally
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Meet your learning objectives and goals in the comfort of your own location and with a timetable that meets you lifestyle
Short Course Topics
Module 1 : Swine Health and Diseases Control
Lesson 1 : Principle of Swine Diseases Control
Our purpose is to share with others our years of experience in veterinary medicine and pig production so that we can help others to understand as fully as possible the pig and pig production and control diseases and problems that commonly arise. This module will familiarize the student with fundamental concepts of swine disease. Those who complete this module will be able to understand how and why diseases occur and what can be done to control them by applying these fundamental concepts. This module consists of six submodules.
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Topic 1.1 Introduction to Infection and Immunity
Topic 1.2 Exposure Control and Biosecurity
Topic 1.3 Disinfectants and principles of disinfection
Topic 1.4 Environmental control
Topic 1.5 Appropriate use of Antibiotics/Antimicrobials and Antibiotic Alternatives
Topic 1.6 Disease Management Strategy for Modern Pig Production
Lesson 2 : Piglet Enteric Disease ; Diagnosis, Management, and Control
Piglet diarrhea is perhaps the most commonly encountered disease in pig production. However, big farms do not have to tolerate piglet diarrhea problems, and there are technologies available to completely control piglet diarrhea. This module will cover the common causes of piglet diarrhea, their diagnosis, treatment, and prevention in detail.
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Topic 2.1 The Piglet Gut in Health and Disease
Topic 2.2 Common Enteric Diseases of the Pig
Topic 2.3 Common Sow Problems that appear as Enteritis in the Pig
Topic 2.4 General Principles of Piglet Enteric Disease Control
Topic 2.5 Diagnosing Piglet Diarrhea - Introduction to Laboratory Procedures
Lesson 3 : Transboundary and Emerging Diseases of Swine
Transboundary diseases are those that cause generally severe epidemic diseases in pig populations and have been eliminated or never occurred in some geographical regions but in modern times can be spread from their native areas to regions that had not experienced them before with severe consequences on pig health and mortality. The migration of humans and the trade in animal products and animal feedstuffs has become globalized such that transboundary diseases are of significant concern in our time. Emerging diseases are often called new or novel diseases and may arise inside a geographical area without any real contribution from classical transboundary activities.
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Topic 3.1 ASF (part 1)
Topic 3.2 ASF (part 2)
Topic 3.3 Classical Swine Fever
Topic 3.4 Pseudorabies
Topic 3.5 PRRS
Topic 3.6 General principles of transboundary disease control
Lesson 4 : Managing the Health of the Sow and Swine Reproduction
It is quite obvious that the production of pigs begins with reproduction and reproduction begins with the sow. Many of our diseases that affect pig production are vertically
transmitted and therefore arise with the sow and are passed to the piglet. There are specific reproductive diseases of swine that can seriously interfere with reproduction. The management of the sow to reduce the impact of potential diseases on reproduction and production will be discussed in several submodules.
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Topic 4.1 Selection and Development of the Gilt and Boar
Topic 4.2 Reproductive problems and management (part 1)
Topic 4.3 Reproductive problems and management (part 2)
Topic 4.4 Record keeping, Data analysis and reproduction info
Topic 4.5 Lactation problems
Topic 4.6 Reducing piglet mortality
Short Course Topics
Module 2 : Swine Nutrition
Lesson 1 : Basics of Swine Nutrition
This is a quick review of nutritional concept and terms, definition of the nutrients involved (energy, protein, fiber, minerals, and vitamins) and the biochemical pathways through which they are assimilated into the animal. It highlights the gastrointestinal physiology of the pig and how it differs from other animal species. We will explain the methods of titrating the optimal nutritional requirement of nutrients such as lysine, and how we apply the ideal protein concept to achieve overall amino acid balance in the diet. It will deal with the characteristics of fat and oils and how this affect pig performance. The ability of the pig to utilize a broad range of different feedstuffs will be demonstrated and how these can be applied in diets with a practical demonstration of the feed formulation process, including a review of the spectrum of potential feed additives. This section also covers alternatives to antibiotic use in feeds as well as biosecurity as it relates to feed.
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Topic 1.1 Nutrition Basics
Topic 1.2 Gastrointestinal Physiology and Nutritional Terms
Topic 1.3 Ideal Protein Concept and Requirement Titration
Topic 1.4 Fats and Oils
Topic 1.5 Differential Requirements and Feed Additives
Topic 1.6 Feed Formulation
Topic 1.7 Minimizing The Use of Drugs and Antibiotics in Pig Production
Topic 1.8 Biosecurity as It Relates to Feed
Topic 1.9 Vitamin Nutrition for Optimal Swine Production
Lesson 2 : Piglet Nutrition
This lesson will detail how we progress the piglet from the suckling stage to the post weaning stage with minimal gut damage, and performance compromise. Aspects of diet formulation, potential raw materials, dietary specifications by development stage, and useful dietary adjuncts will be discussed. Feed processing and feeding management practices to optimize performance will be demonstrated. Common problems encountered in commercial production will be listed and strategies to avoid them or resolve them will be detailed.
A table of expected performance standards will be presented as a guide to potential performance that can be achieved when the principles of piglet nutrition are understood and applied.
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Topic 2.1 Nutritional Progression and the Stress of Weaning
Topic 2.2 Aspects of Diet Formulation
Topic 2.3 Physical Processing and Feeding Management
Topic 2.4 Common Problems and Performance Standards
Lesson 3 : Applied Aspects of Grow/Fin Pig Nutrition
To be able to provide appropriate nutrition to growing pigs we first need to understand the growth characteristics of the genetics and sex involved. From this we can estimate the energy and protein input to optimize performance and translate these into dietary requirements. We need to appreciate the different sources and forms of energy and how they are delivered, extracted, and utilized in the animal. This lesson will provide an explanation of how nutrient requirements are defined and how they change with sex, protein deposition capacity and metabolism modifiers. Several technologies to improve energetic efficiency will be explored and its likely limits. A check list of common problems encountered in commercial production and actions to avoid or remedy them will be reviewed.
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Topic 3.1 Growth characteristics
Topic 3.2 Ideal protein – Energy delivery and utilization
Topic 3.3 Defining Nutrient Requirements
Topic 3.4 Technologies to improve energetic efficiency
Topic 3.5 Common Problems ,causes and solutions
Lesson 4 : Feeding Breeders for High Performance
Sow productivity is the main driver of profitability in pig operations. It is not a single metric but rather is derived from the multiplicative effects of farrowing index (litters/sow/year), litter size (pigs born alive per litter) and survival through to sale. Each of these aspects has in turn multiple contributing factors so the maintenance of high productivity in sows requires attention to detail across many disciplines. A key component of success is sow longevity and the effect this has on the parity profile balance. Sow production involves multiple stages of gilt preparation, mating, gestation, lactation, subsequent rebreeding, etc., each requiring a different nutritional focus. The changing requirements in each phase and the feeding management adjustment required will be discussed. The feed formulation aspects of sow diets and how they need to recognize the gastrointestinal limits of the sow, will be detailed.
Being a delicate biological process, reproduction in the commercial herd can involve numerous potential problems. The cause and strategic resolution of eleven of these problems is discussed.
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Topic 4.1 Sow Productivity
Topic 4.2 Key Stages of production
Topic 4.3 Practical Aspects of Diet Formulation
Topic 4.4 Common Problems and Strategies to Resolve
Topic 4.5 Current Innovations
Get to know about Ostis
Presentation Sample Video
MODULE 1 FACILITATOR
Dr. E. Wayne Johnson
Senior Consultant and a Swine AgriSchools Facilitator
Wayne Johnson grew up on a grain and livestock farm in rural southern Illinois. He has degrees in Biology and Veterinary Science and received his DVM from the University of Illinois in 1980. He has been active in swine production medicine consulting since 1979 and has served customers all over the USA and China, and also in Canada, Brazil, and Vietnam. He currently is a senior consultant at Enable Ag-Tech, a swine consulting, training, and diagnostic center based at Beijing.
MODULE 2 FACILITATORS
Mr. Tony Edwards
Australian Animal Nutritionist
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Mr Tony Edwards is an Australian animal nutritionist who has been involved in commercial feed milling, livestock production, research and industry training for the past 45 years. Positions he has held include: Manager, Elders Research Centre; Technical Manager, Metro Farms; Group Nutritionist, Bunge Meat Industries. He established his own consulting business - ACE Livestock Consulting Pty Ltd in South Australia in 1994. He currently services a wide client base across a broad spectrum of livestock species, but with a particular emphasis on pigs consulting to approximately one third of the Australian pig industry, also with clients in New Zealand and Asia. He consults widely for international companies and local companies within Asia, providing feed formulation, technical support, presenting seminars and training workshops. Tony combines comprehensive experience in animal nutrition, and production with an ability to condense research finding into applied practical technology for the pig industry. Tony Edwards is also a partner of BECAN Consulting Pty Ltd. This team of experienced professionals in the field of animal nutrition research and commercial application have contracts to provide a range of nutrition services in Asia.
Dr. Gilbert M. Weber
International Consultant and a AgriSchools Facilitator
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Dr. Gilbert M. Weber graduated in biology from the University of Zurich in Switzerland with a PhD in developmental physiology. He started his scientific career in the company Roche Vitamins, which later became DSM Nutritional Products, with research on poultry parasitology and was leading projects related to chemotherapy against chicken coccidiosis as well as to incidence and pathology of this economically important disease. Subsequently he moved into the broader field of animal science of all livestock species with special emphasis on vitamins, carotenoids and enzymes aiming at improving the production of animal-derived protein through optimized nutrition. In these research areas he has collaborated with first class universities and research institutes around the world. His main interests are the vitamins D3, E, B2 and biotin for improving health and welfare of farm animals, carotenoids for poultry pigmentation and more recently eubiotics for the modulation of the gut microflora in monogastric animals. He has authored or co-authored more than 60 publications, book chapters, conference contributions and patent applications. For many years he was responsible within DSM as Corporate Scientist Animal Biology for the quality of the scientific work and the development of new research competencies in the field of Animal Nutrition and Health. Since his retirement he works occasionally as a consultant.
Certificate of Completion
Upon completion of OSTIS study module and assessments, participants will receive a digital Certificate of Completion issue by the OSTIS team [Progressus and Enable Agtech]
Why becoming OSTIS sponsors?
