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Pig Articles

How to prepare for FSMA implementation in the U.S.

The Food Safety Modernization Act (FSMA) helps ensure food safety by focusing on preventing contamination rather than simply responding to it.

With litter rates increasing, it's even more important for the sow and piglets to receive the nutrition necessary for optimum sustainability and quality.

Paul Groenewegen: More pigs, more problems

The following is an edited transcript of Tom Martin’s interview with Paul Groenewegen, director of innovation and nutrition at Masterfeeds, Inc., an Alltech company.

Futuristic Fido: Tech that's reinventing the pet world

The first animals to be domesticated by humans were wolves, although the jury is still out on when exactly this occurred.

Michael Woolsey: China as the ultimate disruptor

Tom: We’re talking with Michael Woolsey, senior strategic manager for Alltech China. He oversees regulatory affairs and strategic initiatives in Alltech’s largest overseas market. Mr.

Farm Innovation Series: White Rock Farms of Peachland, North Carolina

Calf care is key to the profitability and longevity of a herd.

How can your sows get more from fewer minerals?

Traditionally, mineral supplementation has been achieved through the use of inorganic minerals. However, developing technologies have ushered in a new era in mineral nutrition.

Big data on the farm: Too much, too soon?

Big data is ready for the farm. But is the farm ready for big data?

Paul Groenewegen: Transforming nutrition through the food chain with algae

The following is an edited transcript of Luther Andal’s interview with Paul Groenewegen, director of innovation and nutrition at Masterfeeds, an Alltech company.

The diversity and balance of the pig's microbiome, or intestinal ecosystem, are critical to its health and performance, especially as antibiotics are reduced.

Growing from the gut: The impact of the pig’s microbiome

The diversity of a pig’s microbiome, or their gut’s “ecosystem”, varies along the different regions of the gastrointestinal tract, with some regions having less tolerable conditions and containing

What’s holding pork back from capitalizing on the antibiotic-free movement?

The antibiotic-free “other white meat”

Antibiotic-free is a hot topic these days, but have you noticed the discussions mainly center on poultry? What about pork, “the other white meat?”