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Animal Science Research Webinar Series 2014

The Animal Science Research Webinar Series is designed to highlight results from completed research projects funded by the Animal Science Committee of the National Pork Board. These results have direct application to production and therefore pork producers will find this information to be valuable as they make management decisions that affect productivity and profitability. The webinar will be presented by the principle investigator from each project and webinar participants will have the opportunity to interact with the investigator following the presentation.


Preparing for the Inevitable Increase In Fiber Content in Practical Swine Diets

August 5, 2014   Dr. John Patience

Maximizing Co-product Feeding in Finishing Diets

August 12, 2014   Dr. Joel DeRouchey

Improving Fiber Digestibility in Swine Diets

August 19, 2014   Dr. Sabrina Trupia

Impact of Decreasing Corn Particle Size on Energy, Phosphorous and Amino Acid Digestibility

August 26, 2014   Dr.  Hans Stein
To view previous webinars click here.

Pork Industry Productivity Analysis

The National Pork Board Animal Science Committee recognized that there is a lack of publicly available information for producers to use when benchmarking productivity in various phases of production. Therefore, they initiated the Industry Productivity Analysis with the purpose of providing data documenting the productivity of U.S. pork production. The information mined from analysis of this data is intended to benefit all producers through improved productivity at the farm level and will serve to inform the Checkoff programs, academics and other funding agencies about areas of research which are likely to have the greatest impact.
Click here to read the summary (or click the image above)
Click here to read the full report
Click here to read the 2007 - 2012 Summary

Animal Science

The Pork Checkoff Animal Science Committee is made up of pork producers from across the country, animal scientists, veterinarians, extension specialists and as necessary, other identified experts. Priorities for programming include pork quality, sow longevity, nutrition, genetics and alternatives to production antimicrobials.
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