Frame program

Frame program

08:00 – Registration
09:00 – 10:00 Keynote Session (Conference room A)
10:00 – 10:30 Coffee break and networking
10:30 – 12:30 Parallel sessions:

  • Farm Management (Conference room A)
  • Feeding (Conference room B)
  • Animal welfare (Conference room C)

12:30 – 13:30 Lunch break and networking
13:30 – 15:00 Parallel sessions

  • Farm Management (Conference room A)
  • Feeding (Conference room B)
  • Animal welfare (Conference room C)

15:00 – 16:20 Parallel sessions

  • Farm Management (Conference room A)
  • Feeding (Conference room B)
  • Animal welfare (Conference room C)

16:20 – 16:40 Coffee break and networking
16:40 – 18:00 Parallel sessions

  • Farm Management (Conference room A)
  • Feeding (Conference room B)
  • Animal welfare (Conference room C)

Session: Farm Management

Conference room A

09:00 – 10:00 Keynote Session

Session I: Forecasts of the global pork market.

  • Competition With Other Types Of Meat
  • The Economic Impact of African Swine Fever

Session II: What is the future of farming? Different production models: contract fattening, farm cooeperatives and free market production?

Session III: Herd health management & Economy

  • How To Maximize The Genetic Potential?
  • Strategies to Reduce the Risk of Viral Contamination of Feed
  • Nutritional Strategies to Reduce the Use of Antibiotics

Session IV: Technological and Management section

  • Management Of Mycotoxicosis Risks In Pig Production
  • An Alternative To Traditional Feed Ingredients To Reduce The Cost Of Feeding Pigs
  • Experience In Optimizing Production Costs And Attracting Additional Profit Margins
  • How Much Does It Cost To Meet Minimum Biosecurity Requirements?

Session: Feeding

Conference room B

09:00 – 10:00 Keynote Session (Conference room A)

10:00 – 10:30 Coffee break and networking

10:30 – 12:00 Session I: Mineral sources and ingredients in pigs diets. Animal proteins

  • Chemical composition of feed ingredients and procedures for evaluating nutritional value
  • Calcium sources and utilization : Plant and mineral (limestone, calcium carbonate, dicalcium and monocalcium phosphate).
  • Phosphorus sources and utilization : mineral, animal and vegetable sources. The role of phytic acid.
  • Phytase effects on P availability in pigs.
  • Calcium and phosphorus digestibility by pigs.

12:00 – 13:00 Lunch break and networking

13:00 – 14:00 Session II: Pulse crops

  • Overview over global production; nutritional composition, energy content, anti-nutritional factors, inclusion rates, and quality control
  • Field peas, split peas, and pea protein concentrate.
  • Lupins, lentils, and other legumes.

14:00 – 15:30 Session III: Oilseeds and Oilseed meal

  • Overview over global production; nutritional composition, energy content, anti-nutritional factors, inclusion rates, and quality control
  • Soybeans and soybean derived products: full fat soybeans, soybean meal, soybean expellers.
  • Added value soybean products: fermented and enzymatically processed soybean meal, soy protein concentrates, and soy protein isolate.
  • Quality Control of soy products.
  • Canola seeds, canola meal, canola expellers. Conventional and high protein canola.

15:30 – 16:00 Coffee break and networking

16:00 – 18:00 Session IV: Cereals and cereal co-products

  • Global production of cereal grains and cereal grain co-products.
  • Nutritional composition of maize, wheat, barley, triticale, rye, and oats.
  • Sorghum and sorghum co-products, inclusion sorghum DDGS.
  • Digestibility of energy and nutrients in wheat, triticale, barley, and rye fed to growing pigs.
  • Corn co – products, characterization and utilization.
  • Wheat co – products, composition and utilization.

Session: Animal welfare

Conference room B

09:00 – 10:00 Keynote Session (Conference room A)

10:00 – 10:30 Coffee break and networking

10:30 – 12:00 Session I: Mineral sources and ingredients in pigs diets. Animal proteins

  • Chemical composition of feed ingredients and procedures for evaluating nutritional value
  • Calcium sources and utilization : Plant and mineral (limestone, calcium carbonate, dicalcium and monocalcium phosphate).
  • Phosphorus sources and utilization : mineral, animal and vegetable sources. The role of phytic acid.
  • Phytase effects on P availability in pigs.
  • Calcium and phosphorus digestibility by pigs.

12:00 – 13:00 Lunch break and networking

13:00 – 14:00 Session II: Pulse crops

  • Overview over global production; nutritional composition, energy content, anti-nutritional factors, inclusion rates, and quality control
  • Field peas, split peas, and pea protein concentrate.
  • Lupins, lentils, and other legumes.

14:00 – 15:30 Session III: Oilseeds and Oilseed meal

  • Overview over global production; nutritional composition, energy content, anti-nutritional factors, inclusion rates, and quality control
  • Soybeans and soybean derived products: full fat soybeans, soybean meal, soybean expellers.
  • Added value soybean products: fermented and enzymatically processed soybean meal, soy protein concentrates, and soy protein isolate.
  • Quality Control of soy products.
  • Canola seeds, canola meal, canola expellers. Conventional and high protein canola.

15:30 – 16:00 Coffee break and networking

16:00 – 18:00 Session IV: Cereals and cereal co-products

  • Global production of cereal grains and cereal grain co-products.
  • Nutritional composition of maize, wheat, barley, triticale, rye, and oats.
  • Sorghum and sorghum co-products, inclusion sorghum DDGS.
  • Digestibility of energy and nutrients in wheat, triticale, barley, and rye fed to growing pigs.
  • Corn co – products, characterization and utilization.
  • Wheat co – products, composition and utilization.

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