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Alltech Annual International Symposium


THE WORLD’S FAVORITE MEAT: PORK

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Monday, May 21

1:00-1:05

Introduction
Chairs: Jules Taylor-Pickard, Paul Groenewegen and Russell Gilliam

1:05-1:25

The new National Research Council: How does it impact pork production? Is it relevant today?
Hans Stein, University of Illinois, USA

1:30-1:50

Oxidative stress, health and efficiency: The antioxidant bottom line
Frank Dunshea, University of Melbourne, Australia

1:55-2:15

10, 18, 21 or 28 days? Revisiting the weaning age debate. Optimize for the piglet or the sow?
Mike Varley, the Pig Technology Company, UK

2:20-2:50

Break

2:55-3:15

New advances in feeding the hyperprolific sow: Meeting the needs for 35 weaned pigs per year
Alfonso Campos Sotta, Agroservice Consultants, Chile

3:20-3:40

Controlling mycotoxins in swine feed: Impact on growth and health
Sung Woo Kim, North Carolina State University, USA

3:45-4:05

The 37+ test for mycotoxins: Evaluating and avoiding the hidden threats to animals and consumers
Alexandros Yiannikouris, Alltech Inc., USA

6:00 Buses leave for Kentucky Night

Tuesday, May 22

8:30-8:35

Introduction
Chairs: Jules Taylor-Pickard, Paul Groenewegen and Russell Gilliam

8:35-8:55

Optimal feed efficiency: The key for successful pork production?
Bart Borg, Murphy-Brown, LLC., USA

9:00-9:20

It remains a global dilemma: The challenge of tackling PRRS
François Madec, AFSSA, France

9:25-9:45

Mind the gap: Is nutrition keeping pace with genetics? Is performance reflecting animal potential?
Wallace Henry, Rektify Ltd., Ireland

9:50-10:20

Break

10:25-10:45

Genetics and genomics, now epigenetics: What is the next thing coming to improve pig productivity?
Noel H. Williams, PIC North America, USA

10:50-11:10

Programmed Nutrition: Improving enterprise productivity while enhancing pork quality
William Close, Close Consultancy, UK

11:15-11:35

Zinc: From nutrition to pharmaco-nutrient: What do pigs really need?
Gretchen Hill, Michigan State University, USA

11:35-12:00

Questions & Answers: Wrap up
A brief discussion with the speakers

12:00-1:25 Break for lunch