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.
From studying how essential fatty acids affect inflammation, joint health and fatty acid metabolism to helping young swine enthusiasts discover career paths, Spenser Becker is leaving her mark on the pork industry.
Taiwan President Tsai Ing-wen announced the country has agreed to drop import restrictions on U.S. pork fed ractopamine. In addition, Taiwan will drop import restrictions on U.S. beef from cattle older than 30 months.
ISU researchers won a National Institute of Food and Agriculture grant to further genetic improvement of livestock by integrating biological models of growth developed by animal nutritionists. Here's how they'll do it.
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.
Mark Lyons is reticent about saying, “Let's get back to normal.” That's not where we want to go, says Alltech's president and CEO. He shares his views on leadership strategy and the future in PORK Perspectives.
In addition to managing South Dakota State University’s 1,200-head swine research facility, Ph.D. student David Clizer is exploring amino acids nutrition in diets that include dried distiller’s grains with solubles.
Swine nutritionist Dr. Jim Smith shares research findings on maintenance diets and how the pork industry has persevered with high-quality rations despite ingredient availability disruptions due to trade and COVID-19.