Meet Kelsey Hammers, our latest addition to Farm Journal’s PORK’s Up & Coming Leaders feature. We are showcasing some of the fresh, new voices of the pork industry who combine innovative thought and work ethic with scientific savvy and a passion to make a difference.
Age: 27
Education: Bachelor’s degree, University of Missouri; master’s degree, Kansas State University; pursuing Ph.D. at the University of Minnesota
Hometown: Princeton, Missouri
Q. How did you become interested in pursuing a career in the swine industry?
A. Agriculture has always been a passion of mine growing up on a row crop and cow-calf operation in north central Missouri. I was fortunate to be involved in agricultural youth development organizations such as Future Farmers of America (FFA) and 4-H, where I managed swine projects and participated in swine shows across the state. Through these experiences, I developed a passion for swine and decided to obtain swine production internships as I worked on my bachelor’s degree in animal science. My internship experiences and undergraduate classes inspired me to pursue advanced degrees focusing on swine nutrition. Upon graduation, I look forward to starting my career in the swine industry.
Q. How have internships provided you with direction?
A. I interned with Smithfield Hog Production Division one summer in a farrow-to-wean facility in the breeding and farrowing departments. This led to another summer internship positioned in the boar stud focused on learning daily operations and supplying sow farms with breeding supplies. Additionally, I completed an internship with Cactus Family Farms in Osceola, Iowa, where I spent time in all stages of production and support services, such as manure management, feed production and veterinary services. Before starting my master’s degree, I interned with the National Swine Sales Team of Purina Animal Nutrition, learning about sales, working in production and assisting with research projects.
Q. Describe any undergraduate research experiences you’ve had.
A. I did not have specific undergraduate research experience; however, I spent my undergraduate time working at the University of Missouri’s Swine Research Complex working in breeding, farrowing and wean-to-finish where research trials were conducted. During my swine production internships, I completed various research projects in determining causes of pre-weaning mortality, utilization of semen doses on sow farms and evaluating the body condition caliper to accurately determine sow body condition and appropriate feeding levels in gestation.
Q. Describe any other swine-related experiences you’ve had as a young person.
A. In addition to research and internships, I have enjoyed teaching others about swine production. I have had the opportunity to speak to various 4-H clubs and host swine-related classes, as well as certify individuals for the Pork Quality Assurance Plus program. Teaching others allows me to display my passion for the industry and hopefully inspire others to pursue a career in swine production.
Q. Tell us about your current research.
A. I am evaluating the effects of high zinc supplementation to gestating sows on sow and piglet performance, specifically the effects on piglet mortality. Mortality is a huge issue in the swine industry in all phases of production, with most deaths occurring in the pre-weaning period. There is evidence that feeding high levels of dietary zinc to gestating sows works as a “fetal imprinting” strategy that programs the pig before it is born to have either increased robustness at birth or improved post-natal survival. This is of interest as feeding zinc levels above the sow’s requirement seems to have greater effects on low-birthweight pigs (pigs less than 2.2 pounds at birth), who are more likely to experience extremely high mortality rates.
Q. What is your generation’s greatest challenge?
A. The greatest challenge for the next generation of swine professionals will be working towards enhancing the industry’s sustainability. This can be done by improving sow and pig survivability, improving feed efficiency, incorporating greener energy sources for production, and the utilization of by-product feed ingredients to name a few ways. Sustainability is a term that will continue to gain popularity with consumers; therefore, the swine industry must adapt and needs to share with consumers how pork is good for people and for the planet.
Read More:
Understanding Sow’s Amino Acid Needs During Lactation Could Boost Profitability
How Does Boar Nutrition Impact Semen Production?
Cut Through the Noise: Pork Leaders Share 8 Messages You Need to Hear
