Algae: Reducing antibiotic use in pig production
![Outside shot of Balusson Farm. The 1,900 sow facility is performing very well for a farm of this size in France. [Photo: Stuart Lumb]](https://live.pigprogress.net/app/uploads/2021/04/001_4_rb-image-2762688-848x565.jpeg)
Benoît and Olivier Balusson, owners of a farrow-to-finish farm in Britanny, France, have embarked on an exciting mission: how to decrease antibiotics as much as possible? The farm applies a range of strategies, some of which involve algae. Benoît and Olivier Balusson farm 1,900 sows in Britanny, an area of France which has around 80% of the country’s pigs. The farrow-to-finish unit is weaning just short of 30 pigs/sow/year which is commendable for such a large unit. Many other French units
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Vincent
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Kees van
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Treena
Hein
