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PorkPod: Pork represents 23 percent of all food service protein volume – Part II

Date: October 12, 2015

Length: 6:40

Speaker: Jarrod Sutton, VP Channel Marketing/Innovation/Social Responsibility, National Pork Board

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Pork represents 23 percent of all food service protein volume – Part II

Source: Porkcheckoff


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New discovery may lead to better vaccines for pork producers

Video: New discovery may lead to better vaccines for pork producers



Porcine reproductive and respiratory syndrome virus (PRRSV) causes severe disease in pigs, leading to significant economic losses for pork producers across the globe. It’s estimated that PRRS costs the Canadian pork industry $130M annually. Using the CMCF beamline, researchers from the University of Manitoba and the Leiden University Medical Centre (Netherlands) were able to see the structure of the PRRSV protease, a type of protein the pathogen uses to suppress a host’s immune system. The vital information they uncovered can be used to develop new vaccines against PRRSV and also helps inform development of vaccines against emerging human viruses.