Weekly Livestock – Equine News: July 22, 2024

Avian influenza found in Oklahoma

Oklahoma is the thirteenth state in which avian influenza has been identified in dairy cows. The USDA reports two positive cases in the state, with samples collected in April  from two barns on the same farm. The delay in reporting occurred because farmers were unsure the cows had the bird flu and banked the samples.

Smithfield Foods parent could spin off U.S. and Mexico operations

WH Group Ltd., the parent company of Smithfield Foods Inc., plans to spin off its operations in the United States and Mexico and list the company on the New York Stock Exchange or NASDAQ. Wan Long, chairman of WH Group, wrote that shareholders and potential investors should know that the move needs approval from “the Stock Exchange, the final decision of the Board, and review by the US Securities and Exchange Commission, and there is no assurance that proposed spin-off will take place or as to when it may take place.”

Nations ramp up avian flu surveillance as U.S. cases rise

As U.S. cases of avian influenza continue to rise in cattle, many countries are preparing for the possibility that the virus could start spreading in people. Some nations are ramping up surveillance, as well as purchasing vaccines or developing new ones. The highly pathogenic avian influenza H5N1 has so far been detected in 145 cattle herds and four farm workers in a dozen states across the United States.

AASV seeks student members for swine internship  

The American Association of Swine Veterinarians seeks student members who are looking for a swine externship or internship. The AASV Foundation provides grants of up to $500 to assist with externship expenses. AASV student members who complete an externship of at least two weeks in a swine practice or a mixed-animal practice with a considerable swine component are eligible to apply.

Best not to fool with Mother Nature?

Plant-based food companies should give up trying to exactly replicate meat and dairy products, according to two panel members at IFT FIRST, the Institute of Food Technologists’ annual meeting and food exposition. “The cow has amazing biochemistry,” said Daniel Kennedy of Ingredion Inc. “It has an amazing biochemistry that is incredibly hard to mimic.” What’s more, mimicking the stretch of a creamy cheese or the acidic bite from a yogurt may take years.