Wheat coproducts vary in protein digestibility when fed to pigs

Research from the University of Illinois is helping to determine the quality of protein in wheat middlings and red dog, two coproducts of the wheat milling process that can be included in diets fed to pigs and other livestock.

New study offers good news for pork producers

What happens when meat scientists get their hands on nearly 8,000 commercially raised pigs? They spend a year running dozens of tests and crunching numbers to arrive at research-backed management recommendations for pork ...

Lighting type affects ground beef color

Ground beef is a very popular protein option at the grocery store. In fact, in terms of volume, 64% of total beef purchased is ground beef. When choosing a package of ground beef from the retail case, consumers rely heavily ...

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