The Minnesota Pork Board, Pork Checkoff and the University of Minnesota have joined together to sponsor a hands-on Artificial Insemination (AI) in Swine Production workshop from March 31 to April 1 to give pork producers a better understanding of the factors necessary to successfully breed females using AI techniques. The workshop is designed for both those who have limited knowledge of breeding swine, as well as experienced pork producers who wish to review the basics and troubleshoot reproduction challenges.

To better prepare participants, the workshop is divided into two sessions. The first session focuses on classroom-based learning and will be held from 10:00 a.m. to 6:30 p.m. on March 31. The second and final session includes hands-on learning in the swine research facilities from 8:00 a.m. to noon on April 1.

Workshop topics include

  • Anatomy and Physiology: Hormonal patterns, ovulation and pregnancy regulation, gilt and sow reproductive tract characteristics
  • Heat Detection and Breeding: Insemination timing, improving estrus detection, breeding herd efficiency, fertility factors, number of services, catheters
  • Artificial Insemination Techniques: Demonstrate techniques and differences between various A.I. choices, factors involved with quality mating
  • Sow Nutrition: Feeding the sow for productivity and longevity, sow versus gilt nutrition, effect on puberty and litter performance, feeding to achieve desired body condition, use of fiber
  • Semen: Handling, storage, extension, shelf life Reproductive Problem Solving: Open discussion of specific on-farm reproductive

The workshop will be held at the University of Minnesota Southern Research and Outreach Center in Waseca, Minn.  The cost of the program is $100 per person and includes learning materials, meals, breaks, instructor fees and biosecurity clothing. Additional participants from the same production system or farm may register for $50 each.

Producers interested in attending are encouraged to register online or through a mail-in registration form by March 25. A workshop brochure can be downloded here.

For more information, contact Dr. Mark Whitney via email or by calling (507) 389-5541 or the Minnesota Pork Board via email by calling (507) 345-8814.