Preweaning mortality generally accounts for 10-20% of all piglets born alive. A better understanding of the reasons for this mortality should help reduce losses.Data from 493 litters born over a period of 18 months were analysed to investigate the timing, apparent cause and predisposing factors of piglet mortality.To examine in more detail the way in which deaths occur a continuous video recording was made for the first 48 h. after farrowing for 31 litters. The way in which any deaths happened and the events leading up to them were then examined in detail.

Welfare and building cost considerations resulted in a commercial farmer setting up a unique system of dry sow housing. Up to 400 sows are housed in a single dynamic group sharing 10 electronic feeding stations.

Present Welfare Codes recommend systems of dry sow housing which do not involve close confinement. The ‘Pig-code’ system permits automatic individual rationing of group housed sows without the necessity for individual feeding stalls.The computer controlled feed station has a gating system enabling it to be used by two separately housed groups of sows. On entering, each sow is identified by its collar mounted responder and given any feed remaining from the preset amount for that time period.

Increasing concern has been expressed about deterioration in the handling and eating quality of pigmeat produced in modern U.K. circumstances. Many of the problems are attributed to excessive leanness. It has been suggested that the Duroc breed may produce a better quality product than current U.K. white breeds as a result of its higher level of intramuscular fat. Diet composition has also changed over time, with increasing use of a wider variety of ingredients and added fats. This experiment was carried out to examine the effects of breed and dietary fat on pigmeat quality characteristics.

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