Latest News From Lauren Quinn

When students walk into Anna Dilger’s classroom, they can expect play dough, cartoons and dancing. But her students aren’t kindergartners; they’re college students. And they’re learning from one of the best.

Plant-based burgers often promise protein comparable to their animal-based counterparts, but the way protein is expressed on current nutrition labels – a single generic value expressed in grams – can be misleading.

A new high-oil corn product offers greater amino acid and energy digestibility in growing pigs, according to new research from the University of Illinois.

If you’ve ever been to an eye doctor, there’s a good chance you’ve felt the puff of air to the eye that constitutes a traditional glaucoma test. Scientists are using a similar method to test learning in pigs.

New research shows when piglets – especially males – experience a second stressor in early life, they are at higher risk of neurodevelopmental anomalies, putting them at a greater production disadvantage. 

University of Illinois researchers say the domestic pig is ideal for biomedical research studies because their brain size, rate of development and digestive system are excellent analogues for human newborns. 

Scientists have updated the MRI-based map, or atlas, of the pig brain – developed at the University of Illinois using pigs – to understand where and how nutrients and other interventions affect the developing brain.

The University of Illinois meat science research group was wrapping up a big project and the meats judging team was preparing to host a regional contest. Then, in the blink of an eye, COVID-19 sent everyone home. 

Extrusion is the norm in pet and aqua feed industries, yet it is unusual for swine feed in the U.S. But the technology can improve energy and protein digestibility in pigs, research from the University of Illinois says.

A new index, known as the digestible indispensable amino acid score (DIAAS), parses out the digestibility of individual amino acids making up proteins. It relies on pigs, not rats, as the preferred model for humans.

Researchers find a naturally occurring sugar that slows maturation of sperm in pigs, possibility extending sperm storage time within the female reproductive tract and increasing the chances of fertilization through AI. 

With more ethanol in production and a greater ability to upcycle co-products into animal feed, companies are creating custom products and partnering with university researchers to test for quality and digestibility. 

Recent regulatory restrictions around antibiotic use in livestock challenge the feed industry, but University of Illinois research shows a probiotic product can achieve the same growth-promoting results as antibiotics.

When Matt Wheeler got the call on a Sunday in March – just two days after Gov. J.B. Pritzker issued his first stay-at-home order – he wasn’t expecting to launch an experiment that could save countless lives.

Starting weanling pigs off with the right diet is crucial. A new University of Illinois study shows amino acids from a new torula yeast product are more digestible by young pigs than amino acids from fish meal. 

A recent study from the University of Illinois shows that the amino acid valine in dried bacterial biomass is just as nutritious as pure crystallized valine.

The Illinois Pork Producers Association has announced a financial commitment to the new Feed Technology Center at the University of Illinois.

A recent publication in the Journal of Animal Sciences reveals an important pattern of lower digestibility in gestating sows.

A recent publication in the Journal of Animal Sciences reveals an important pattern of lower digestibility in gestating sows.

The facility will advance educational and research opportunities within agriculture at the University of Illinois.

The amount of calcium in pig diets must be calculated precisely. Too much can decrease phosphorus digestibility and feed intake, leading to lower weight gain in pigs. 

New research from University of Illinois meat scientists proves cooking pork to the new USDA standard of 145 degrees Fahrenheit can improve taste, juiciness and tenderness.  

A recent University of Illinois study demonstrates that both high-protein and conventional canola meal can substitute soybean meal up to 100% without detrimental effects.  

A recent study from the University of Illinois characterizes the chemical composition of fiber in rice and rice coproducts, which could lead to diet interventions for improved digestibility.