Increasing feed efficiency and meat quality in pigs: where should we begin?

A successful swine operation is not only determined by who has the best quality pigs, but rather by who can achieve the highest profit per pig while also having the lowest input cost. In today’s talk, Dr. Bob Kemp discusses his research and methods to try and improve meat quality in pigs while also trying to maintain low input costs.

What you will learn:

1. Latest updates in genetic improvement

2. Achieving both low production costs & high meat quality

3. Carcass and meat quality program

4. Passing genotypes from the nucleus down to a commercial level 

5. Global swine production in 10 years

Meet the guest: Dr. Bob Kemp received his Ph.D.from the University of Guelph back in 1985. Since then, he has worked in the livestock genetics area in various positions at the University of Wisconsin-Madison as an Assistant Professor and at the Ontario Ministry of Agriculture as a Geneticist. Twenty-seven years ago, Dr. Kemp joined Genesus and has managed swine genetic programs ever since. Today he holds the position of Vice President of Research and Development and Genetic Programs at Genesus.