According to the 2007-2012 Summary Analysis, what percentage has the finishing mortality changed by since 2012?

The finishing mortality rate in swine production provides critical information about the health and efficiency of livestock management in the finishing phase. In the context of the 2007-2012 Summary Analysis, a decrease of 2% in finishing mortality indicates improvements in management practices, animal health, and overall production systems.

This reduction reflects advancements in disease control, genetic improvements, and better nutritional strategies, which contribute to healthier animals that have a higher likelihood of reaching market weight without dying before slaughter. Understanding these changes is essential for producers who want to optimize their production efficiency and profitability.

The other choices would imply either a lack of change or an increase in mortality rates, which suggests that conditions for swine production are declining or not improving—contrary to the observed positive trends in the industry during that period.