Iowa State University's Zoe Kiefer investigates pelvic organ prolapse in sows and identifies factors that may be contributing causes in hopes of developing a strategy to decrease prolapse incidence on sow farms.
People have long assumed that poultry, with lower levels of saturated fatty acids compared with most red meats, would contribute less to cholesterol levels and other factors associated with cardiovascular disease.
U.S. swine production has seen gains in sow productivity, measured by piglets weaned per sow per litter farrowed. But it has accompanied by an increase in the number of total born piglets that are alive at weaning.
Sows were monitored throughout gestation—identifying nutrition requirements into how much energy in their diet went for maintenance, and growth of the sow, and how much was left for the developing litter.