During an innovative scientific seminar held on March 21, leading specialists discussed the challenges and progress in pig nutrition from a comprehensive perspective that included animal welfare. The meeting, organized to promote an enriching dialogue on this key topic, was an opportunity to share advances in pigs’ quality of life and, therefore, the sustainable development of the industry.

The seminar was held at the Colchagua campus of Universidad de O’Higgins and gathered renowned sectoral specialists and professionals who shared their most recent research and practices in pig nutrition, with special emphasis on an ethical and responsible approach. ChileCarne was represented by Simón Araya, Head of Animal Nutrition; Matías Andrade, Head of Innovation and Development Projects; and Ignacio Marchant, Head of Pig Health, all of whom learned in detail about the progress presented.

The seminar started with presentations from academics of the Department of Animal Production Promotion of Universidad de Chile’s School of Veterinary and Livestock Sciences. Dr. Sergio Guzmán highlighted how prenatal learning can impact pigs’ eating behavior, while Dr. Carolina Valenzuela stressed the role of new technologies in iron supplementation to prevent deficiencies during the piglets’ first stages of life.

Dr. Jaime Figueroa, Universidad de O’Higgins professor, shared his latest research on sensory variety in pig feeding, highlighting that a diet diverse in flavors, colors, smells, and textures significantly improves the animals’ well-being and productivity indicators. These findings provide new perspectives for the industry, suggesting that flavor rotation can have beneficial impacts on pig feeding and growth.

On the other hand, Dr. Daniela Luna, renowned professor and researcher, underscored the positive impact of quality interactions with humans on the pigs well-being and productivity. Her work highlights how a harmonious relationship can reduce stress in animals, improve their gut microbiota and increase their resilience. She also warned about the negative consequences of inadequate management practices, which not only harm the pigs well-being but also the quality of their meat.

The seminar is evidence of the pork industry’s commitment to ethics and sustainability, reaffirming the need to continue exploring and applying practices that balance production and animal welfare.