Integrated Pork Production During a Global Pandemic: Impact on the Live Production Supply Chain, Feed Mills, & Nutrition

ABSTRACT

The global COVID-19 pandemic of 2020/2021 resulted in widespread impacts on the production & processing of animal proteins. Specifically, the U.S. pork industry was hit with multiple, long-term plant closures and slow-downs due to labor safety issues and availability, resulting in a backlog reaction felt throughout the live production supply-chain. Impact and timing differed by region and required variable strategies to address them. While some plants in the Western United States weren’t impacted until the latter stages of the pandemic and thus were attempting to add valuable liveweight, other regions, including the Midwest and Southeastern United States were experiencing moderate to severe reductions in processing capacity that created an accumulation of heavy animals and placed additional feed and ingredient demands on the feed mills. The backlog also reduced available space & disrupted the normal barn fill/empty cycles. While there was no way to prepare for these impacts, university & industry groups attempted to fill the knowledge gap with management and nutritional tools to address the issues of excess inventory, decreasing feed capacity, and supply-chain disruptions. Numerous approaches were employed, including altered grading strategies, sow breeding target reductions, double/triple stocking situations, and feed, ingredient, and nutrient manipulation meant to slow down growth rate and feed intake. Nutritional strategies included the feeding of low energy ingredients as well as low protein/high methionine diets designed to reduce the growth rate of both heavy and light animals. While several of these strategies resulted in moderate success, some resulted in additional issues including stress-related vices, ulcers, increased mortality, and sub-optimal carcass characteristics. Ultimately, continuous planning, coordination, and communication between the plants, feed mills, nutritionists, and production groups enabled a return to normalcy, and while we hope to never experience a pandemic again, we are left with knowledge that will improve the resilience of the U.S. pork industry.