The June/July edition of Prairie Hog Country

Jun 19, 2023

The core section of the June/July edition of Prairie Hog Country was sent to press last week, it will be in hands of Canada Post tomorrow Thursday June 8th, at which time the on line updates will also be completed.

This issue is full of latest hog news and information. Starting of course the Olymel announcement recently. In addition coverage from recent Manitoba Pork AGM, research on tailoring pig genetics, successful ongoing renovations, new chair for Alberta Pork, Prop 12, number of farmers, new CLT training and so so much more.

A reminder it’s time to get out those phones and take pictures for the annual photo contest and a chance to be included in the 2024 Prairie Hog Country Calendar. Please email your high-resolution photos to hogcountry@shaw.ca. As I say every year, please only submit photos that are a positive reflection of our hog sector. Deadline to be entered into the photo contest is July 14th

Thanks to all who filled out and submitted the annual readership survey, complete results will be released in the August edition.

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.