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.
The goal of this current research was to identify practical methods to improve the detection of PRRSV, IAV-S, and Mycoplasma hyopneumoniae (MHP) nucleic acids in swine oral fluids by evaluating sample treatments reported to achieve improved nucleic acid detection.
This research project assessed the African swine fever virus’s (ASFV) nucleic acid detection in slaughter expedient samples: diaphragm meat juice, diaphragm muscle swab, spleen, and spleen swab.
The purpose of this study was to determine if supplementing the gilts with vitamin A or beta-carotene can improve antibody responses and improve mammary development prior to puberty.
Influence of lean, unprocessed, pork on human gut microbiome and microbiome mediated production of trimethylamine-N-oxide: implications for cardiometabolic wellbeing.
Increasing the value of heavy weight pork carcasses by modifying current shoulder fabrication specifications.
Determining effects of increasing carcass size on ham and belly processing and quality characteristics.
Study aimed to develop a CSFV Erns IgG AlphaLISA® for serum and oral fluids that would complement currently available CSFV E2 DIVA vaccines.
This pilot study evaluated the impact of sharing ropes for sample collection between an infected pen and an uninfected pen. Further, it evaluated how the detection of a pathogen changed as the prevalence increased.
The project demonstrated the euthanasia of mature sows and feeder pigs using carbon monoxide (CO) produced by a 1970 gas grain truck. The gas engine system, with no modifications, had been previously used to euthanize weaned pigs. This project further improved the method by cooling and filtering particulates out of the exhaust gas prior to contact with the pigs.
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