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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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Dr. Jay Johnson: Bioenergetics of Heat Stress in Sows

Video: Dr. Jay Johnson: Bioenergetics of Heat Stress in Sows

The Swine Health Blackbelt Podcast, Dr. Jay Johnson from the University of Missouri explores the bioenergetics of heat stress in gestating sows and how it affects growth and fat deposition. He discusses energy partitioning, thermoregulation, and genetic strategies to improve thermal tolerance without compromising productivity. Listen now on all major platforms!

"Gestating sows under heat stress grow faster than those in thermoneutral conditions, with much of that growth going into backfat."

Meet the guest: Dr. Jay Johnson earned his Ph.D. from Iowa State University and is now an Associate Professor of Animal Welfare and Stress Physiology at the University of Missouri. His research focuses on heat stress, swine productivity, and practical welfare innovations through physiology and genomics.