Illinois Swine Technical Articles

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U of Illinois Research: Dust Particles in Livestock Facilities: Sweat the Small Stuff

A beam of sunlight streams into your living room, illuminating a Milky Way of dust particles hanging in the air. Although the air looks thick, those visible dust particles are so big that they can’t reach the smallest branches of the respiratory tree in your lungs. It’s the dust we can’t see-smaller than 2.5 microns,

Heat stress in swine: Impact on production

Sarah Schieck Introduction Pigs are much more sensitive to heat than other animals because they lack the ability to sweat. Therefore, high temperatures can lead to heat stress which causes poor performance. Often, pork producers think only about grow-finish pigs when they consider the negative effects heat stress has on their pigs. In reality, heat

Ileal digestibility of amino acids in low-oil DDGS fed to growing pigs

This report is based on unpublished research by Charmaine Espinosa and Hans H. Stein. Distillers dried grains with solubles (DDGS) are fed to pigs as a source of energy and amino acids. In recent years, ethanol plants have begun recovering corn oil from DDGS to sell for biodiesel and other uses. Conventional corn DDGS contains

Processing of ingredients and diets and effects on nutritional value for pigs

      Oscar Javier Rojas and Hans Henrik SteinEmail author Journal of Animal Science and Biotechnology20178:48 DOI: 10.1186/s40104-017-0177-1 ©  The Author(s). 2017 Received: 12 October 2016 Accepted: 9 May 2017 Published: 1 June 2017 Abstract A conventional diet based on corn and soybean meal fed to pigs is usually provided in a mash form and in most cases, processing other than grinding and mixing is

Wheat CoProducts Vary in Protein Digestibility when Fed to Pigs

  Research from the University of Illinois is helping to determine the quality of protein in wheat middlings and red dog, two coproducts of the wheat milling process that can be included in diets fed to pigs and other livestock. Red dog consists mainly of the aleurone layer that lies between the bran and the

Zinc’s Negative Effects on Mineral Digestibility Can be Mitigated, Study Shows

    Researchers at the University of Illinois have shown that a common strategy for reducing postweaning diarrhea in pigs may have negative effects on calcium and phosphorus digestibility, and are suggesting management practices to counteract the effects. The biological requirement for zinc in growing pigs is approximately 50 mg/kg body weight. However, pharmacological levels

Genesus Global Technical Report, Does Meat Quality Really Matter?

Does Meat Quality Really Matter? Derek Petry, Ph.D. dpetry@genesus.com   The conversation about meat quality in pork is not necessarily a new topic, however the momentum of the discussion and action by packers is.  Most producers seem to have little interest in meat quality because there is no financial incentive to have better quality so

Tiny bubbles help heal broken bones, in pigs

Source:American Association for the Advancement of Science Summary:Researchers have developed a much needed alternative to bone grafts that could help alleviate the long-term hospitalization, disability, and considerable costs to the health system associated with non-healing fractures. Researchers have developed a much needed alternative to bone grafts that could help alleviate the long-term hospitalization, disability, and

Soy protein concentrate can replace animal proteins in weanling pig diets

Plant-derived proteins are less expensive than animal proteins if used in weanling pig diets, but may contain anti-nutritional factors that can negatively affect gut health and growth performance. However, results of a new study from the University of Illinois indicate that soy protein concentrate (SPC) may be partly or fully substituted for animal proteins without

Genesus Global Technical Report, Do these pants make me look fat?

    Lorne and Vicki Tannas:   Swine Production Specialists and Nucleus Support       Obviously, there is never a right answer.   What is the proper backfat for a sow?  This is one of my most frequent asked questions.  Fifteen years ago, I had the opportunity to work on a 3-year project studying this

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