Pork Quality
Relationships Between Loin Color, Chop Thickness, Cooking Method, Water-Holding Capacity and Tenderness For Pork Cooked To 62.8°C
December 1, 2018By Rhonda K. Miller
Swine Health - General Disease
Comparative genomic and virulence analysis of Streptococcus suis isolates
November 29, 2018By Tracy Nicholson
Animal Well-being
A study to develop and validate assays to measure and compare four circulating neuropeptides as objective pain biomarkers in piglets
November 8, 2018By Dr. David J. Borts PhD
Swine Health - General Disease
Mycoplasma hyorhinis and Mycoplasma hyosynoviae in US herds: Characterization of detection patterns in oral fluids and clinical presentation
November 1, 2018By Dr. Maria Pieters DVM
Swine Health - General Disease
Achieving safe introduction of naïve gilts into M. hyopneumoniae endemically infected herds: Protecting existing sows, exposing incoming gilts, and minimizing shedding to the offspring
November 1, 2018By Dr. Maria Pieters DVM
Animal Science - Reproductive & Growth Physiology
Advancing Investigations in Swine Reproduction Efficiency at Iowa State
October 15, 2018By Aileen F. Keating
Public Health - Antibiotics & Resistance
Salmonella DIVA vaccine for cross-protection against Salmonella serovar I 4,[5],12:i:-: minimizing antibiotic usage and protecting swine and public health
October 9, 2018By Bradley Bearson
Pork Safety - Post-Harvest
Estimating the National Prevalence of Salmonella spp. in Lymph Nodes from Market Hogs and Sows
October 4, 2018By Dr. Jonathan Campbell
Animal Science - Swine Nutrition
Impact of dietary fiber on nutrient utilization by the pig and on the efficacy of the phytase enzyme
October 1, 2018By John Patience
Human Nutrition
Ounce-Equivalents in the Protein Foods Group: Benefits of Quality Protein
September 26, 2018By Dr. Arny Ferrando PhD
To help the consumer meet protein needs while achieving the goal of varied protein food sources, the DGAs Committee published "ounce equivalents" in the protein foods group. It is stated, among other...
Environment - Environmental Footprint
Carbon, water, and land use for pork production when modifying type and regional sourcing of feed ingredients
September 6, 2018By Dr. Jennifer Schmitt
Animal Science - Swine Nutrition
Improving pig performance and economic return by application of ultra-high doses of phytase in finishing pigs
August 31, 2018By Dr. Eric Van Heugten Ph.D.