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The University of Minnesota Extension swine team works to bring University research to producers, processors, and consumers to improve the performance, health and welfare of pigs while enhancing economic, environmental and social sustainability of pork production.

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Features

What pork producers need to know about FDA's antibiotic changes

Learn more about FDA's new regulation addressing on-farm antibiotic use that will take effect January 1, 2017. More. There are also pages specifically for over-the-counter to Rx and over-the-counter to VFD.

Heat stress in swine: Impact on production

Pigs are much more sensitive to heat than other animals because they lack the ability to sweat. More.

Are there differences in survival among different swine corona viruses in feed and feed ingredients?

After the 2013 outbreaks of PEDV in the United States, some evidence suggested that PEDV can be transmitted via contaminated feed and feed ingredients. More

Need to know for Common Swine Industry Audit

Learn about the Common Swine Industry Audit (CSIA) highlights and audit process. More

The role of dietary fiber in diets for growing and finishing pigs

Feed ingredients with high concentration of dietary fiber, such as distillers dried grains with solubles, are widely available and a price competitive source of energy and nutrients for swine feeding programs. More

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