Swine Health - PRRS
Pork Checkoff Research
Research is at the heart of the National Pork Board’s mission and is funded by your Pork Checkoff dollars. Research is administered in all areas of pork production, processing, and human nutrition to develop a higher quality and more profitable product in the competitive meat protein market.
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Learn more about how you can help advance the pork industry through ongoing research.
Pork Quality
Relationships Between Loin Color, Chop Thickness, Cooking Method, Water-Holding Capacity and Tenderness For Pork Cooked To 62.8°C
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
Swine Health - General Disease
Mycoplasma hyorhinis and Mycoplasma hyosynoviae in US herds: Characterization of detection patterns in oral fluids and clinical presentation
Pork Safety - Post-Harvest
Estimating the National Prevalence of Salmonella spp. in Lymph Nodes from Market Hogs and Sows
Animal Science - Swine Nutrition
Impact of dietary fiber on nutrient utilization by the pig and on the efficacy of the phytase enzyme
Human Nutrition
Ounce-Equivalents in the Protein Foods Group: Benefits of Quality Protein
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
Animal Science - Swine Nutrition
Improving pig performance and economic return by application of ultra-high doses of phytase in finishing pigs
Swine Health - Foreign Animal Disease
