AI, Sustainability, and Tech Intensification Drive Innovation in Pork Production
The XL FEDNA Specialization Course, held November 5 and 6 in Madrid, solidified its position as a leading scientific forum for nutrition and animal production, drawing over 700 professionals and the support of 70 companies. The event underscored a clear industry shift towards leveraging cutting-edge technology and sustainable practices to enhance pork production efficiency.
The course commenced with a presentation by Alex Bach of the University of Lleida, focusing on the applications of artificial intelligence in the food and animal production sectors. This sparked a crucial discussion on how AI can optimize livestock operations by integrating data related to nutrition, health, and management – ultimately leading to more informed decision-making.
A key technical session addressed energy assessment systems in swine nutrition. Researcher Jaap Van Milgen (INRAe, France) explored the limitations of traditional energy evaluation methods – digestible, metabolizable, and net energy – and proposed incorporating more dynamic modeling approaches for pigs. Complementing this, Hans Stein (University of Illinois, USA), a renowned expert in monogastric nutrition, presented new findings on the digestibility and energy efficiency of various raw materials used in pig feed.
The integration of technology into pig production systems was a central theme. Hu Bing (Muyuan Foods, China) detailed his company’s “technological intensification model,” emphasizing automation, robust traceability systems, and large-scale health control measures. Following this, a panel including Jaume Coma (Valley Companys), Javier Corchero (Topig’s Norsvin ES), and Enrique Marco (Marco Vetgroup) discussed advancements in nutrition, genetics, and swine health. A recurring point was the critical balance between maximizing productivity and ensuring optimal animal well-being. One expert highlighted valuable insights gained from recent visits to Chinese farms, noting the rapid pace of technological adoption in the region.
The second day culminated in a roundtable discussion on the challenges of feeding pigs, moderated by Pedro Medel (Innovabiotics). Participants – including Hans Stein, Riccardo Vincenzi (Veronesi, Italy), Francis Molist (Schothorst Feed Research, Netherlands), Jaume Coma, and Ruurd Zijlstra (University of Alberta, Canada) – focused on nutritional sustainability, the exploration of alternative ingredients, and strategies for reducing the environmental footprint of pork production.
The course concluded with Ruurd Zijlstra presenting new data on acid buffer capacity in piglets, emphasizing the vital role of mineral nutrition during early growth stages.
The XL FEDNA Course 2025 reaffirms its dedication to scientific innovation in the pig sector, a field continuously evolving towards more efficient, technical, and sustainable production systems.
