PigCareers.com and Continental Search Launches Swine Live Production Salary Survey

Mar 06, 2023

PigCareers and Continental Search are pleased to announce the launching of their Swine Live Production Salary Survey. This comprehensive survey will gather data on the current salary trends of swine industry professionals in the US and Canada.

With the support of Swineweb.com, the two firms are confident to reach a larger audience and provide them with valuable data that may assist them in making career decisions. Employers can also use the data to ensure they offer competitive salaries and benefits and attract and retain the best talents in the industry.

The survey will run throughout March, and the results will be released in April. Those who provide their email address can request a copy of the results earlier than the release date.

The survey will only take two minutes to complete, and your responses will remain anonymous. If you are a swine live production professional in the US and Canada, participate in this comprehensive survey HERE.

Your participation will help gather data and provide information to help swine professionals negotiate competitive wages and make informed career decisions.

Source : Swine Web

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.