Livestock, Companion Animals and COVID-19

Mar 25, 2020

By Joe Armstrong

Coronaviruses are one of the most common viruses we know of and are nothing new to the animal world. The CDC has stated, “While this virus seems to have emerged from an animal source ... There is no reason to think that any animals, including pets in the United States, might be a source of infection with this new coronavirus [COVID-19].”

Other coronaviruses

There is a species-specific coronavirus for almost every animal. Still, when it comes to our livestock (cows, pigs, goats, sheep) and companion animals (dogs, cats, horses), there is no evidence these viruses are able to infect humans (zoonotic).

So, should you be worried about COVID-19 affecting your livestock or companion animals? Or should you be concerned about your livestock or companion animals being a source of COVID-19? In short, the evidence suggests there is no need to worry about either situation.

Keep in mind other diseases are zoonotic, so it is always a great idea to wash your hands after touching or working with any animals. This is especially true for people who are considered immunocompromised, such as young children, older adults, pregnant women, or anyone with an immune compromising condition.

Stay safe out there. Continue to pet (and hug) your favorite livestock or companion animals.

Source : umn.edu

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang

In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.