Swine Health - General Disease
Pork Checkoff Research
Research is at the heart of the National Pork Board’s mission and is funded by your Pork Checkoff dollars. Research is administered in all areas of pork production, processing, and human nutrition to develop a higher quality and more profitable product in the competitive meat protein market.
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Human Nutrition
Does Meal-based Enhancement of Protein Intake Augment Long-term Responses to Sarcopenic Obesity Reduction?
Capturing genetic potential for greater sow lifetime productivity.
These results confirm that, in a population of contemporary replacement gilts managed in a commercial farm environment, the protocol used to expose gilts to boar stimuli has a major impact on the efficiency of inducing a pubertal estrus (HNS) response.
Animal Science - Sow Lifetime Productivity
Capturing genetic potential for greater sow lifetime productivity
The results of this study indicate that birthweight, pre-weaning growth, and weaning weight of potential replacement gilts are aspects of the neonatal environment of replacement gilts that have a...
Animal Welfare
Capturing genetic potential for greater sow lifetime productivity
These findings indicate that poor survival to weaning, and lower gilt retention rates during development, are critical issues for low birth weight gilts and for gilts born to sows with a low ALBW_P....
Pre-Harvest Pork Safety
Determination of seroprevalence to Toxoplasma gondii in the U.S. National swine herd
Swine Health-PRRS
Use of Mobile Nanopore Sequencing to Detect and Genotype Porcine Reproductive and Respiratory Syndrome Virus
Porcine Reproductive and Respiratory Syndrome Virus continues to be a leading cause of disease and decreased production in the swine industry.
Public Health - Antibiotics & Resistance
Summary of Antibiotic Resistance Research
Swine Health-PRRS
What is the best oral fluid sampling strategy for PRRSV detection? A spatiotemporal approach.
Swine Health-PRRS
Targeted development of neutralizing monoclonal antibodies against PRRSV minor glycoproteins
Pork Quality
Effect of different fat sources and vitamin E status on antioxidant status, carcass characteristics, and meat quality of pigs grown to heavy slaughter weight
Human Nutrition
