Porcine Respiratory Disease Complex (PRDC), as the name implies, is often a complicated issue involving both viral and bacterial agents. Treatments typically include the use of antibiotics to attack the bacterial component of the disease, but not much has been done to

address the viral side of the disease.Suidae has several clients raising pigs in niche markets which include antibiotic free produc-

tion. One alternative to antibiotic use for treating respiratory disease has been vitamin C. Vitamin C comes in a powdered form, is easily dissolved in water, is inexpensive, works as a potent an-tioxidant, and seems to have immune stimulating effects. There has been a lot of research on the human side in the last 15 years looking at it’s effectiveness as a cold and flu remedy and appears to reduce the severity and duration of symptoms. Knowing that swine flu and PRRS are both viruses and most antibiotic use is to prevent secondary bacterial infections, using something that may show effectiveness against a viral agent is a good idea. While there is little research data to affirm Vit C use in pigs, dosages of 1g per 40 lbs body weight daily via water for 5-7 days appear to work very well, at a cost of pennies per pig per day.

Accurate diagnostics are always of value when dealing with PRDC to evaluate what disease agents are in place and to show judicious use of antibiotics. In cases where there is little or no bacterial load (a clean swine flu break for example), using Vit C via water and spot treating individual animals with injectable antibiotics may be a good solution. As the new antibiotic use guidelines go into effect on Jan 1, 2017, restricting their use to the direction of a veterinarian, Vit C might be an alternative that can be implemented more widely.

MANAGING RESPIRATORY DISEASE WITHOUT ANTIBIOTICSDr. Kurt VanHulzen-Suidae Health & Production

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

SUMMER 2016

Newsletter designed by LuckyYou! Creativewww.luckyyoucreative.com

©2016 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

OPEN HOUSE HELDAT SUIDAE LAKE CITY, IA LOCATION

Suidae held our Open House for the new Lake City location on May 17th. The newly renovated building brought a great crowd of over 200 people who enjoyed burgers and pulled pork provided by the local Cattlemen and Pork Producers. Lots of door prizes were given away during the event.

Thank you to everyone who came by to say hello. We look forward to seeing a lot more of all of you in the near future. We would also like to thank the following people for making our Open House extra special. We appreciate your support!

MWI • Zoetis • Hills (Pet Food) • Merck

Algona Office 515-295-8777 • Morris Office 320-589-9096 • Hartington Office 402-254-2444 • Lake City Office 712-464-8911 www.suidaehp.com

«RECIPE»

Bacon-Wrapped Pork Medallions with Garlic-Mustard ButterMakes 4 servings

Ingredients:Garlic-Mustard Butter: 1/4 cup butter, (1/2 stick), softened to room temperature 2 teaspoons Dijon-style mustard 1 clove garlic, minced

Bacon-Wrapped Pork Medallions: 1 (1 to 1 1/4-pound) pork tenderloin 4 slices bacon, hickory-smoked Wooden picks Salt and ground black pepper to taste

Cooking Directions:For Garlic-Mustard Butter: In a small bowl, stir together ingredients until well mixed. Wrap in waxed paper to shape like a stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork mignon before serving.

For Bacon-Wrapped Pork Medallions: Cut tenderloin in 8 slices (medallions) approx-imately 1 to 1 1/4-inch wide. Place two slices (medallions) together and wrap bacon slice around both pieces to hold together to make pork “mignons”. Secure with wooden pick*. Repeat with remaining pork medallions and bacon. Season both sides with salt and pepper and spray lightly with cooking spray. Broil or grill per directions below.

Directions for Broiling: Preheat broiler to 500°F (260°C). Broil pork mignons about 4-inches from heat source for 4 to 5 minutes per side or until internal temperature reaches 145°F (162.7°C), followed by a 3-minute rest time.

Direction for Pan-broiling: Heat skillet or grill pan over high heat; add pork mignons. Lower heat to medium-high; cook (uncovered) for 4 minutes or until nicely browned. Turn; cook an additional 4 to 5 minutes or until internal temperature reached 145°F (162.7°C), fol-lowed by a 3-minute rest time.

Directions for Grilling: Preheat grill to 400°F (205°C). Place pork mignons directly over high heat. Close grill lid; grill for 4 to 5 minutes per side or until inter-nal temperature reaches 145°F (162.7°C), followed by a 3-minute rest time.

«EMPLOYEE SPOTLIGHT»

Hello, my name is Jeannette Mauer, Product Sales and Customer Service Representative, my office is in Lake City (no lake) at the Lake City Veterinary Clinic. I bring to Suidae 25 + years of customer service experience.

My husband Rusty and I live in Lake View, Iowa (with a lake). We have four children: Mitchell, Christopher, Stephenie, and Preston.

Summer months you will find us out on the lake in our boat entertaining our family and friends. The cooler months we are hunting Duck, Pheasant and Turkeys. Then in the winter we are snowmobiling.

There has been a recent revision to the PQAPlus program in addition to the PQAPlus Site Assessment Guide. The

new version 3.0 incorporates all the previ-ous ten Good Production Practices (GPP) and adds a community service component and is integrated with the six We Care® principles. The community service component is meant to prompt our industry to be more intentional with regards to letting our neighbors know the what’s and whys of being a pork producer. We’ve talked about the need for ongoing advo-cacy for the pork industry and now it is being exemplified in PQAPlus version 3.0. The National Pork Board website has also added 14 online training modules that range from 2-14 minutes long as part of the ongoing care-taker training program. Producers and animal caretakers just need to navigate to the National Pork Board’s website at www.pork.org and in the upper right side check the cap and words “Online Training”. It will then ask to log into the website with a personalized login and password. Registration is very easy if this is a producer or caretakers first visit to the site.

The version 3.0 changes now align themselves with the Common Industry Audit standards. There are also some added examples of documentation requirements to meet or exceed the audit standards, but they still lack some of the components necessary to pass and audit without a problem. For this reason, it is recommended that Suidae clients still use the

Animal Care Training Service (ACTS) provided by Suidae Health and Production. The ACTS program will cover all the needed Standard Operation Procedures and specific protocols for your operation. The new 3.0 version does not fill in this information for individual producers. The Suidae ACTS program is also on version 3 from when we first launched the program almost 3 years ago. The PQAPlus Site Assess-ment Guide 3.0 has a much longer and thorough audit or assessment form. It essentially went from a 2 page check list to a 9 page assessment with 92 questions. This improvement in the assessment guide is what enabled this NPB’s version of PQA and PQA site assessment to be accepted by almost every pork harvest plant. Self-assessments by individual producers will need to be done every quarter (3 months) for farrowing operations and semi-annually (6 months) for nursery, wean-to-finish, and finish-ing operations. Questions 41 – 45 are the “criti-cal” assessment questions that are an automatic fail of an assessment. They include obvious welfare observations like “willful acts of animal abuse” or “animals euthanized in a timely man-ner”. As in the past, owners, animal handlers and caretakers do not need to be re-certified for the PQAPlus version 3.0 unless they are coming up on their 3 year anniversary from their last certification. However, PQAPlus Advisors need to be recertified by August of 2016 in order to be able to continue to teach and recertify people in the pork industry.

Welcome Jeannette to the Suidae team!

Updated PQA Plus Program Released June 2016Dr. Todd Distad-Suidae Heath & Production