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.
Learn more about how you can help advance the pork industry through ongoing research.
Among the techniques analyzed – shallow burial with carbon (SBC), whole carcass composting (WCC), and ground carcass composting (GCC), each with and without the addition of biochar – SBC treatments exhibited the most favorable overall performance in terms of both biosecurity and natural resource protection.
The objective of this project was to evaluate the nutritional value of hybrid rye as an alternative to corn in pig diets and to assess its impact on greenhouse gas emissions and nitrogen (N) excretion in pig manure.
This research evaluates whether low-quality carbon feedstocks can be used effectively in SBC systems, providing critical information for swine producers looking for practical solutions during disease emergencies. It also investigates the impact of grinding carcasses on the SBC process, exploring whether pre-processing can accelerate decomposition and further mitigate environmental risks.
This project will address several concerns related to composting slurry/manure.
This study was to evaluate the ability of the vaccine to be lyophilized, and the stability of the vaccine under different storage conditions.
Overall, this study provides data on novel diagnostic sample types in a unique natural consumption model with potential benefits towards enhanced surveillance and early ASFV detection.
The results from this study indicate that supplement withdrawal and dietary wheat middling inclusion alter pork nutrient content and fecal mineral concentration, but not the oxidative stability of pork.
This project was designed to determine the current nitrite and nitrate content in foods other than processed meats.
This study was used to develop a Hispanic version of the USDA Thrifty Food Plan 2021 (H-TFP 2021) that was more closely linked to the observed eating patterns of that population.
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