A successful swine operation is not only determined by who has the best quality pigs, but rather by who can achieve the highest profit per pig while also having the lowest input cost. In todayโs talk, Dr. Bob Kemp discusses his research and methods to try and improve meat quality in pigs while also trying to maintain low input costs.
“๐ ๐ฐ๐ถ ๐ค๐ข๐ฏ’๐ต ๐ฑ๐ณ๐ฐ๐ฅ๐ถ๐ค๐ฆ ๐ข ๐ต๐ฐ๐ฑ ๐ฒ๐ถ๐ข๐ญ๐ช๐ต๐บ ๐ฑ๐ณ๐ฐ๐ฅ๐ถ๐ค๐ต ๐ข๐ฏ๐ฅ ๐ฆ๐น๐ฑ๐ฆ๐ค๐ต ๐ต๐ฐ ๐จ๐ฆ๐ต “๐” ๐ฅ๐ฐ๐ญ๐ญ๐ข๐ณ๐ด ๐ฎ๐ฐ๐ณ๐ฆ ๐ฑ๐ฆ๐ณ ๐ฑ๐ช๐จ, ๐ช๐ต ๐ฅ๐ฐ๐ฆ๐ด๐ฏ’๐ต ๐ธ๐ฐ๐ณ๐ฌ ๐ต๐ฉ๐ข๐ต ๐ธ๐ข๐บ, ๐บ๐ฐ๐ถ ๐จ๐ฆ๐ต ๐ต๐ฉ๐ฆ ๐ฆ๐น๐ต๐ณ๐ข ๐ท๐ข๐ญ๐ถ๐ฆ ๐ฃ๐บ ๐ฅ๐ณ๐ช๐ท๐ช๐ฏ๐จ ๐ฅ๐ฆ๐ฎ๐ข๐ฏ๐ฅ.” – ๐๐ฟ. ๐๐ผ๐ฏ ๐๐ฒ๐บ๐ฝ
