Ricardo Neto, DVM

Animal Nutrition & Health division, Kemin
Herentals, Belgium

KEYNOTE SESSION - Sustainable pig production

"New trends in pig nutrition for future challenges in pig production"
Friday, 13th May 2022

CURRICULUM VITAE
Ricardo Neto is a Doctor of veterinary medicine, graduated from UTAD in Portugal and he worked in specialized pig practice in England for 4 years. After this period in practice he joined the pharmaceutical industry supporting and launching the first PCV2 vaccine in the UK and Ireland and later the first Swine influenza vaccine. Following the pharmaceutical industry he joined the feed additive industry. Throughout his career, he held local, regional and global positions.
Ricardo Neto joined the Animal Nutrition & Health division of Kemin Europe as Technical Service Manager Health Western & Southern Europe to support the intestinal health portfolio.

 

SHORT ABSTRACT
Sustainability dates back to the 18th century focusing on the management of forest resources. In 2015, the United Nations adopted 17 Sustainable Development Goals, in which pig production plays a key role.
Pig production must be sustainable, and aligned with the goals mentioned before. A sustainable action can be achieved using a triple-bottom-line approach that encompasses three overlapping areas:
• Healthy people
• Healthy planet
• Healthy businesses
The pig industry needs to embrace the One Health concept ensuring the supply of safe meat and using antibiotics responsibly without compromising welfare, contributing to the fight against antibiotic resistance.
For a healthy planet, we can look at nutrient sources, and look at practices that impact the environment, the ban of high doses of ZnO for ex. aims at protecting vulnerable aquatic habitats.
The pig industry needs to remain healthy, economically viable and profitable. Strategies to reduce feed costs, improve feed efficiency and reduce waste, which can come from pig mortality and losses during processing.
The three points mentioned before: healthy people, planet and businesses are interconnected and cannot be taken separately.
This makes for a significant challenge, but the pig industry has already demonstrated it is adaptable and willing to be part of the change, as shown with the ban of AGP and of high doses of ZnO post weaning). There are nutritional interventions available to support the pig producing industry through these challenging times and ensure we have a sustainable pig business fit and healthy for generations to come.