Iowa State researchers wanted to see if natural antioxidant treatments would prevent or minimize color changes in packaged bacon. While the treatments had little effect, the packaging had a significant influence.
As the soybean crush continues to expand, and soybean meal is predicted to be more available, consider how to best formulate antinutritional compounds innate to soy products in pig diets, Iowa State University advises.
The rationale behind a newly funded National Institute of Environmental Health Sciences study led by Iowa State’s Aileen Keating is that many metabolic changes are similar between obese and heat stressed animals.
In her new role as director, Laura Greiner is ready to guide Iowa State University’s Iowa Pork Industry Center (IPIC) in its efforts to maintain the state’s standing as a leader in advancing animal agriculture.
For his work in farm management extension and research on livestock production, marketing and risk management, Lee Schulz recieves the 2023 Dean Lee R. Kolmer Award for Excellence in Applied Research from Iowa State.
Iowa State University scientists are leading a new study to mine the intricate content of pigs’ blood cells to improve selection for disease resilience.
Chris Rademacher, clinical professor in veterinary diagnostic and production animal medicine and swine extension veterinarian at Iowa State University, has been named interim director of the Iowa Pork Industry Center.
For Iowa State University’s Jacek Koziel, studying how to have clean air and reduce odor is nothing new. He has been using UV light to filter out airborne pathogens and produce air that ends up smelling like toothpaste.
By adding one more pig to a litter, the U.S. pork industry could increase production by an estimated $120 million annually. To do that, Karl Kerns says we need to learn what influences the capacity of sperm to fertilize.
