SWINE

1. To ensure the longevity of breeding sows.
2. To obtain good piglet quality and homogeneity at birth.
3. To ensure proper breastfeeding.
4. To minimise the weaning-fertile mating interval.
5. To reduce the transmission of pathogens to offspring.

1. To promote intake from the start.
2. To encourage the establishment of a favourable microbiota.
3. To encourage the correct development of the immature intestinal tract of the piglet.
4. To promote intestinal health, allowing animals to express their growth potential.
5. To prevent the onset of digestive disorders.
6. To improve the physiological response to stressors, minimising post-weaning stress syndrome.
7. To boost the immune response.

1. To reduce mortality.
2. To improve zootechnical parameters in view of the limited use of antibiotics and metals on farms.
3. To promote intestinal health, allowing animals to express their growth potential.
4. To minimise the impact of digestive pathologies.
5. To improve fat digestibility.
6. To improve the carcass quality and shelf life of pork meat.

In addition to the strategies implemented in the different production stages/phases common to white pigs, we are pioneers in offering a genetic improvement and selection programme for Iberian pigs which, associated with our nutritional programmes, enables:

1. Reduced variability.
2. Homogenisation of the final product / production.
3. Improvement of current zootechnical parameters to achieve more efficient and cost-competitive production.
4. Study of the phenomenon of heterosis and the complementarity established by crossing DUROC x IBERIAN.