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.
Gut health has received significant attention lately in both humans and animals. It's an exciting time, but there are also many unknowns. Caleb Shull and Omarh Mendoza of The Maschhoffs share their insights.
What pigs eat can alter the composition of their meat—and not just how much fat or protein they deposit. This has raised concerns about a component in swine diets—oxidized oils—and its effect on pork quality.
Morgan Thayer, a Purdue University graduate student, says the greatest challenge for the next generation in the swine industry is forming a trusting producer-consumer relationship regarding the way farmers produce pork.
The annual series of Iowa Pork Regional Conferences has been a long-standing partnership of Iowa Pork Producers Association, Iowa State University Extension and Outreach and the Iowa Pork Industry Center.
Research from the Kansas State University College of Veterinary Medicine provides the investigation into how feed and feed ingredients may be playing a role in the spread of two swine viruses of global significance.