Program

Modern swine production: main challenges through the different stages

Day 1 – June 19:

09:00 – 09:45 – Welcome coffee

09:45 – 10:00 – Welcome and introduction of Lallemand footprint in the global swine market.
Yannig Le Treut, Senior Vice President & Special Advisor, Lallemand Animal Nutrition.

10:00 – 10:30 – Main issues impacting modern production in the different stages of swine production.
Alberto Morillo, Pig Production Veterinarian, Nutritional Coach & Biostatistician.

10:30 – 11:00 – Management measures to obtain high quality piglets at weaning.
Luis Sanjoaquín, Swine Veterinarian Advisor, Co-founder of ThinkingPig.

11:00 – 11:30 – Maternal imprinting: Feeding sows with S.c. boulardii CNCM I-1079 for a smooth transition at weaning.
Fernando Bravo de Laguna, Swine R&D Project Leader, Lallemand Animal Nutrition.

11:30 – 12:15 – Coffee break + posters and stations viewing

12:15 – 12:45 – From maternal imprinting to early metabolic imprinting through prestarter diets. Understanding the role of bile acids and the impact of S. c. boulardii CNCM I-1079.
Ignacio Ipharraguerre, Senior Scientist at the Institute of Human Nutrition and Food Science at the University of Kiel.

12:45 – 13:15 – Insight into feed protein and the progress of antibiotic-free diets in China. Case study with S.c. boulardii CNCM I-1079.
Prof. Shiyan Qiao, China Agricultural University.

13:15 – 15:15 – Group pictures + Lunch break + posters and stations viewing

15:15 – 15:45 – Nutrient absorption kinetics in pigs. A look into modern nutrition.
Walter Gerrits, Professor of Animal Nutrition at Wageningen University.

15:45 – 16:15 – Protein absorption kinetics and fermentative properties of YELA PROSECURE. Impact on weanling piglets’ performance and microbiota.
Bruno Bertaud, Technical Manager, Yeast Derivatives and Swine Solutions, Lallemand Animal Nutrition.

16:15 – 16:45 – Effect of live yeast supplementation in finishing pigs exposed to heat stress.
Aira Serviento, Post-doctoral Researcher, ETH Zurich.

16:45 – 17:15 – Nutritional approach in fattening pigs with S.c. boulardii CNCM I-1079.
Pierre Lebreton, Global Category Manager Monogastrics, Lallemand Animal Nutrition.

17:15 – 17:30 – Wrap up and conclusion.
Mathieu Castex, General Manager, Lallemand Animal Nutrition.

From 17:30 – Posters and stations viewing + Beer tasting

Day 2 – June 20:

Visit of the Campus del Jamon Monte Nevado (Only for international guests)

  • How the ham is produced (1h)
  • Visit of the factory (1h)
  • Ham tasting (30 mn)
  • Lunch

Then, 2 options:

  • Time to visit Segovia, then bus to return to Madrid (estimated arrival in Madrid at 18:30)
  • Bus to return to the airport, directly after the end of the activity (estimated arrival at the airport at 16:00)