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Low-Carb Diets Are Back, but for National Governments

2014-05-30 17:15:00| Climate Ark Climate Change & Global Warming Newsfeed

Bloomberg: Judging only by U.S. political debates about climate change, a reasonable person might conclude that the world was still stuck at square one when it comes to cutting carbon. The situation is nowhere near that dire. The world is stuck at square two. Around the globe, 39 nations either price carbon emissions, or are close to doing so. There are also 23 sub-national programs in state or provincial governments. Carbon markets are worth about $30 billion and pricing programs cover 12 percent of global...

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Pig Diets and PEDV

2014-05-15 16:14:00| National Hog Farmer

By: Bill Gnatzig Pork producers arent alone in feeling the impact of porcine epidemic diarrhea virus (PEDV); the feed industry is finding both its bottom line and its reputation tarnished, the latter perhaps unfairly. read more

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Clever Diets: Smart ingredients that change their structure could fight obesity

2014-02-11 16:56:00| Food Processing Technology

Scientists are developing ingredients that change their structure after ingestion to prolong satiation. Could this help the fight against obesity? Frances Marcellin speaks to the research team at the University of Birmingham.

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Take Time to Update Sow Diets

2013-11-15 20:30:00| National Hog Farmer

Source: American Society of Animal Science Correct gestation diets improve sow condition and save feed costs. Gestating sows have different nutritional requirements as they go through pregnancy, but all too often, pork producers dont make the necessary adjustments. So says Ron Ball, a retired professor from the University of Alberta, in an address at the Midwest Swine Nutrition Conference held recently in Indianapolis, IN. He presented research about the amino acid requirements during the different phases of gestation. read more

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Study to Aid Formulation of Diets for Weanling Pigs

2013-11-06 01:00:00| ThePigSite - Industry News

US - To aid in the formulation of diets containing fermented soybean meal, researchers at the University of Illinois have determined the digestibility of energy and amino acids in this ingredient.

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