Genetic effort to improve
pork sensory traits
Dr. Chunyan Zhang, Genesus Geneticist
czhang@genesus.com
Pork quality is an important factor influencing consumers purchasing decisions. Consumers` willingness to pay more or re-purchasing pork is driven by past eating satisfaction, which is mainly associated with juiciness,...
By Joe Loughmiller, PhD Phileo by Lesaffre
Background: Crop production, harvest and storage improvements have reduced the amount and number of mycotoxins in feed grains. Even with these improvements, data suggests that mycotoxins remain a significant problem for livestock producers....
Dr. Joe Loughmiller Phileo by Lesaffre Swine Technical Services
What are nucleotides and when are they needed?
Nucleotides are the components of DNA and RNA in cells. They are typically supplied by the digestion of nucleoproteins in feed. During the stress-filled...
Download the complete article
This trial was conducted to determine the effects of an encapsulated butyric acid (ButiPEARL™) in the nursery phase of pig production in a large scale wean to finish barn setting. The results indicate that ButiPEARL is...
Enteric bacterial infections, like swine dysentery, salmonellosis, and ileitis can be isolated from most swine herds. In fact, a pork producer can find such bacteria almost anywhere in a pig barn by collecting a fecal sample and having it...
Dr. Joe Loughmiller
j.loughmiller@phileo.lesaffre.com
Senior Swine Technical Services Manager
What is Heat Stress?
Heat stress occurs when a pig is unable to maintain a comfortable body temperature due to high environmental heat and humidity. This becomes especially critical in larger pigs like sows...