By Bill Raufer, Pork Magazine - Tooling Up to Fine Tune Indoor EnvironmentsMinor refinements in the environment of a pork production building can make major differences in animal health and performance. But it's not a job for guesswork, emphasizes John Roberts of North Carolina State University. He has a special interest in applying simple instruments to measure environmental conditions in pork facilities.

Roberts' recommendations are based on 25 years as a swine veterinarian. Along with a private practice in Iowa, he has served as health-services manager for a large pork company and as a researcher at North Carolina State's College of Veterinary Medicine.

"Paying attention to a building's environment can avoid serious disease situations," says Roberts. "It also promotes feed intake."

Ventilation is the primary factor affecting the hogs' environment. Moving stale, moisture-laden air out of a building -- and with it bacteria and pathogens -- helps avoid health issues. "When there is a question about ventilation," says Roberts, "always measure air qualities to determine the adjustments you need to make."

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