Meet Aryeri Stephanie Bardales Castellanos, 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: 26
Education: Bachelor’s degree, University of Zamorano, Honduras; Pursuing master’s degree, South Dakota State University.
Hometown: Rio Lindo, Cortés, Honduras
Q. How did you become interested in pursuing a career in the swine industry?
A. I’ve always enjoyed animals, but until I went to college and started using the learning-by-doing method, I was never able to spend time with them as a child. In Zamorano, I’ve worked in a variety of fields, including farm management and marketing, food processing, post-harvest handling, processing animal feeds, processing seeds and grains, and processing dairy and meat. This motivated me to continue studying more about animals and the different topics related to them.
Q. Describe (briefly) any internship experiences you’ve had.
A. My interest in swine nutrition began when I did my internships focused on animal nutrition and management. I did my first internship at the Iluma Alliance company, Premex CO, in Colombia in 2020, this was part of my undergrad program. It gave me a different perspective on production since I worked as a research assistant in the area of the development and innovation of concentrated feed for pigs and broiler chickens, accompanied by work on an experimental farm. In 2021, I was a production intern at Smithfield in the Princeton, Mo., division. I worked in a 20,000-head nursery barn, and got certified in pig farm management and raising pigs from weaning to finishing. After acquiring basic knowledge about management, I took some courses, attended conferences in my country, and joined research groups related to pig science and production. I wanted to continue expanding my knowledge and learn from experienced professionals in the field.
Q. Why did you pursue graduate school in the U.S.?
A. I wanted to challenge myself to get out of my comfort zone and focus my studies in this area, even though that meant overcoming the language barrier in another language. A new country meant constantly facing new challenges, discovering a new academic environment, and understanding different points of view. I learned it is essential to maintain motivation and enthusiasm throughout the entire program and be open to cultural diversity. All of this required a large dose of self-discipline, strength and perseverance.
Q. Describe any undergraduate research experiences you’ve had.
A. As a university student, I was fortunate to work with Dr. Hernán Gil Arenas in the Innovation and Development Department. He gave me the opportunity to develop premixes of concentrates and diets for animal nutrition and perform statistical analysis of physiological parameters, productive performance, increased weight, feed conversion ratio and digestibility.
Q. Describe any other swine-related experiences you’ve had.
A. The University of Zamorano has a solid program, and as part of that program, the swine production module taught me about swine breeding and production through learning by doing. The selection and management of breeding stock, the correct management of facilities and equipment, the care and feeding of pigs, disease prevention, and biosecurity in pig production operations are just some of the many topics covered in this linked module on pork production.
Q. Tell us about your current research.
A. As a National Pork Board Pork Scholar, I have had the opportunity to work on a commercial farm in Jones, Mich. My first thesis work focused on preweaning mortality. I have been working with the Jyga Technologies (Gestal) team and Dr. Hyatt Frobose, Sunswine group with Dr. Casey Bradley, Rolling Meadows sow farm, and South Dakota State University under my advisor Dr. Crystal Levesque. I looked at how daily feed deliveries to the sows during the first week after farrowing influenced sow reproductive performance with a focus on piglet mortality and suckling pig performance. Considering the first 5 days of life are the period of greatest risk of death for a suckling pig, we investigated whether feeding the sow 6 times/day and thus getting the sow on her feedt at least 6 times a day would increase the risk of preweaning mortality compared to feeding only 2 times per day. My second research trial was carried out on the same farm and evaluated the hemoglobin (Hb) status of sows and their piglets in a single lactation and how the postnatal iron supplementation strategy of piglets [one injection vs one injection and an oral iron 7 days prior to weaning or one additional injection just prior to weaning) would alter piglet Hb status at weaning. Data in previous research suggests that some of the poor growth of pigs in the early post-weaning period may be related to a deficient Hb status and that strategies to improve the Hb status before weaning can have benefits in the post-weaning period. My research continues to uncover valuable information that can help producers develop strategies to reduce prewean mortality and improve early weaned growth while improving profitability and enhancing animal welfare within a production system.
Editor’s Note: Bardales is part of the National Pork Board’s Pork Scholars Program, intended to develop highly trained professionals who are dedicated to a career in the U.S. swine industry. The program includes a research component with a cooperating university, a practical on-farm experience with an industry cooperator and cross-training across more than one academic discipline (i.e. genetics and data science).
Read More:
A Quest to Improve Profitability for U.S. Pig Farmers
How One Student is Using Image Analysis to Increase the Genetic Potential of Pigs
