Dr. Ron Brodersen

December 2016 was an interesting month. Call after call from producers with questions about VFD’s and feed

antibiotics filled our phone lines. We were busy as a mother preparing for a new birth. At least I know Meredith can identify. (Congratulations Meredith, and welcome back!)

Now that January 2017 is upon us, the rules have changed and most feed grade antibiot-ics require veterinary oversight in the form of a prescription document called a VFD or “Veterinary Feed Directive”.

In simple terms a VFD is like a prescrip-tion from a veterinarian to allow feed grade antibiotic usage in a group of pigs. The new rules have received wide spread publicity. I do not know of a single hog farmer unaware of the change. In fact, I write this at the risk of it being “old news”. However, we have not yet completed the process on all of our client’s farms.

For those who may still be new to the pro-cess, the key change is that a feed supplier cannot sell commonly used feed antibiotics without first having a copy of a VFD docu-ment for the pigs.

Suidae H&P subscribes to an internet based digital document service called “Global Vetlink”. “Global Vetlink” provides digital internet access to each new VFD document as soon as the veterinarian issues it. Once issued, a copy is immediately emailed to the feed supplier and to the hog farmer. The document is paperless, seamless, immediate, and archived for future reference. It is labeled an “eVFD” and approved by FDA same as a hard copy.

Below, I am providing a simplified version of the process within Suidae Health and Produc-tion veterinary offices.

1. Contact between hog farmer and Suidae H&P office staff or veterinarian

2. Request access to electronic VFD stor-age to Global Vetlink from your veteri-narian.

3. When you receive the link follow the instructions to sign up.

4. Hog farmer and veterinarian agree on the necessity for use of feed grade antibiotic.a. Veterinarian farm visit within last 12

monthsb. Requires diagnostic justification from

veterinarianc. Requires hog farmer to follow veteri-

narian instructions5. Producer signs VCPR statement (Veteri-

nary-Client-Patient-Relationship)6. Specific group/site or sites/stage of pro-

duction of the pigs in need of antibiotic are identified by the veterinariana. Antibiotic is selected by veterinariana. Dosage concentration (limited by

label) determined by veterinariana. Duration of time determined by

veterinariana. Number of pigs identifieda. Expiration date (last usage) deter-

mined by veterinariana. Slaughter withdrawal established

from label7. Supplier of Antibiotic or feed mill (feed

supplier) identified and provided to Suidae H&P

8. Veterinarian signs eVFD at Global Vetlink

9. eVFD copies automatically sent from Global Vetlink to hog farmer and feed supplier

Call any Suidae H&P office to ask for assistance. Best wishes in 2017!

2017 – VFD’S ARE HERE!

No part of this newsletter may be distributed or copied without prior consent from Suidae Health and Production

Algona Office2200 Hwy 18 East

PO Box 598Algona, IA 50511

office: 515-295-8777fax: 515-295-4954

Morris Office621 Pacific Ave

Morris, MN 56267office: 320-589-0111

fax: 320-589-9096

Hartington Office88155 Hwy. 57

Hartington, NE 68739office: 402-254-2444

fax: 402-254-2445

Lake City Office1103 W. Main St.

Lake City, IA 51449office: 712-464-8911

fax: 712-464-8016

hours Monday–Friday 8am–5pm www.suidaehp.com

WINTER 2017

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©2017 Suidae Health & Production

our PhiLosoPhY:To provide our clients with the highest professional service.

To achieve this we invest in our employees and instill in each of

them a strong sense of customer service and commitment. We

believe this personal relationship allows us to work with our clients to the best of our abilities, and is the foundation of Suidae Health

and Production.

VETERINARIANS:Dr. Matt Anderson

Dr. Todd DistadDr. Jason Kelly

Dr. Kurt VanHulzenDr. Amber StrickerDr. Trevor SchwartzDr. Ron Brodersen

Algona Office 515-295-8777 • Morris Office 320-589-0111 • Hartington Office 402-254-2444 • Lake City Office 712-464-8911 www.suidaehp.com

All of us at Suidae Health and Production would like to wish you a Happy New Year

and thank you for your business & continued support in 2016. We are wishing you

and your family a Happy, Healthy and prosperous New Year!

«RECIPE»

Herb-Roasted Rack of Pork with Morel Cream SauceServes 6-8 People

For the pork2 Tbs. extra-virgin olive oil2 medium cloves garlic, minced1 Tbs. chopped fresh sage1 Tbs. chopped fresh thyme1/2 Tbs. ground fennel seed or 2 tsp. fennel pollenKosher salt and freshly ground black pepper1 6- to 8-bone rack of pork, chine bone removed, bones frenched, and fat trimmed to 1/4 inch

For the sauce1 oz. dried morels3/4 cup dry white wine1-1/2 cups lower-salt chicken broth3/4 cup plus 2 Tbs. heavy cream1-1/2 tsp. chopped fresh thyme2 tsp. cornstarchKosher salt and freshly ground black pepper

Season the porkIn a small bowl, mix the olive oil, garlic, sage, thyme, fennel seed or pollen, 1 Tbs. salt, and 1/2 Tbs. pepper to form a paste. Rub the herb paste all over the pork roast. Put the roast bone side down on a heavy-duty rimmed baking sheet, cover, and refrigerate overnight.

Roast the porkTwo hours before roasting, remove the roast from the refrigerator and let stand at room temperature. Position a rack in the center of the oven and heat the oven to 450°F. Roast the pork until it’s golden on top, 20 to 30 minutes. Lower the heat to 350°F, and continue roasting until a thermometer inserted in the center of the roast reads 130°F, 20 to 30 minutes more. Transfer the roast to a carving

board, tent loosely with foil, and let rest 15 to 25 minutes.

Make the sauceWhile the roast is in the oven, soak the morels in 1 cup warm water until soft, 20 to 30 minutes. Lift the morels out of the water, gently squeezing the excess back into the bowl. Cut any large morels into bite-size pieces, and set aside. Strain the liquid through a coffee filter set in a fine-mesh strainer over a bowl; set aside.

After transferring the roast to the carving board, pour off and discard any fat from the baking sheet. Add the wine to the bak-ing sheet and scrape up the browned bits with a wooden spatula. Transfer the liquid to a small, wide saucepan and boil until reduced to about 1/3 cup, 3 to 5 minutes. Strain through the fine-mesh strainer and return to the pan.

Add the morels and their soaking liquid, the broth, 3/4 cup of the cream, and the thyme. Boil until reduced to about 2 cups, about 15 minutes. In a small bowl, whisk the cornstarch with the remaining 2 Tbs. cream, and then whisk this slurry into the sauce. Simmer briefly until thickened. Season to taste with salt and pepper.

Slice the pork between the bones into chops and serve with the sauce.

http://tinyurl.com/h6ooq5h

Feedback in Pen Gestation systemsDr. Trevor Schwartz

A greater number of animals are being housed in pen gestation situations and as pork producers we need to continue

to adapt to new standards but still deliver the best care to our animals as possible. Health of the herd and even herd immunity are two things that must be maintained in order to continue good production and health. One of the challeng-es producers in pen gestation face is a consistent immune status and immune stimulation prior to entering the farrowing crate.

There is a very interesting article published in the Journal of Swine Health and Production by Pierdon, MK et al. utilizing ice blocks to provide essential feedback material to animals in pen gestation.

This article observed the sow interactions with ice blocks containing feedback material in pens as a means of providing intentional immune stimulation of the herd. Approximately 2.5 gal-lon blocks of ice were made and 2 to 4 blocks were placed in pens of 130 sows. The ice blocks were observed for 1 hour as the sows interacted with the ice blocks and this was repeated over 6 weeks time.

Take homes from the study: - Over 1 hour the median number of interac-

tions of sows with the ice blocks was 94 animals (72%). This would be expected to increase if more ice blocks were used.

- Two Ice blocks placed in pens for two consecutive weeks (4 total blocks) resulted in 90% of sows contacting blocks

- Median contact time of individual sows was 93 seconds for 2 blocks and 147 seconds for 4 blocks

- Ice blocks maintained form longer with chopped straw added to the water before freezing (careful to maintain good biosecu-rity practices here)

- In pen gestation where horizontal transmis-sion occurs 90% of animals contacting ice blocks may be enough contact to maintain herd immunity

Conclusion- Ice blocks appear to be a convenient and

efficient method to provide feedback to groups of animals in pen situations.