Category Archives: Swine
Registration Now Open for 2021-2022 SowBridge Educational Series
COLLEGE STATION, Texas — SowBridge, the distance educational series for those who work with sows, boars and piglets, and with genetic and reproductive issues, begins its next program year in February 2021, and registration is now underway. This opportunity pairs electronically provided materials with live presentations via teleconference. Suggestions from past participants help with planning the next year’s topics and speakers, and maintain the program’s value, according to Jeff Wiegert, Texas A&M University animal science assistant professor and AgriLife Extension swine specialist. “Each year we ask participants for… Read More →
D’Souza awarded inaugural Cactus Feeders scholarship and internship
The Texas A&M University Department of Animal Science is proud to recognize Genevieve D’Souza as the inaugural recipient of the 2020 Cactus Feeders Scholarship. As a recipient of this newly formed award, D’Souza will have the opportunity to complete an internship with Cactus Feeders. The department is excited about the possibilities that this new partnership with Cactus Feeders presents. “Receiving the Cactus Feeders Scholarship is a great honor and an outstanding opportunity for me. The internship will supplement my education and training from Dr. Tedeschi by exposing me to… Read More →
Is a bacon shortage coming?
By Adam Russell What you need to know about the reports of a looming 2020 bacon shortage Amid popular reports of a possible bacon shortage, many consumers wonder what the future holds for their favorite cut of pork. The future of U.S. bacon supplies isn’t clear enough for consumers to panic about a potential shortage in 2020, according to a Texas A&M AgriLife Extension Service economist. David Anderson, Ph.D., AgriLife Extension economist, College Station, quoted Taylor Swift in saying we “need to calm down” when talking about numerous reports regarding a bacon… Read More →
Backstory fodder for future
By Kevin Schulz Jeff Wiegert doesn’t want to be the poster child for where swine specialists can originate, but he does feel that his backstory has some merit in being shared. He is just a couple months into a new position at Texas A&M University as an assistant professor and swine Extension specialist, after completing his doctorate this spring at North Carolina State University under the guidance and mentorship of Mark Knauer. Wiegert’s path to being a swine specialist began in the Midwest, but not with hogs. “I… Read More →
African Swine Fever outbreak could devastate US swine herd
By Joe Paschal African Swine Fever (ASF as it is commonly referred to) has been in the news recently as a result of an outbreak in China. It is a major health threat to swine production in many countries, but fortunately it is not in the United States. ASF is a highly contagious viral disease that causes death in domestic and wild pigs of all ages. Symptoms include high fever, decreased appetite and weakness, red, blotchy skin or skin lesions; diarrhea and vomiting; and coughing and difficulty in… Read More →
Meat Perspectives: Demystifying soft bellies
By Jeff Savell and Kerri Gehring Quality is a point of discussion, and sometimes debate, in the pork industry. Like beauty, quality sometimes lies in the eyes of the beholder and may differ between the producer, processor and consumer. Quality of lean typically relates to muscle color, texture/firmness, marbling, pH, overall functionality, tenderness and flavor. Attributes that are associated with fat quality frequently include color, texture, firmness, oxidative stability, odor and flavor. Both lean and fat quality are important to the success of the pork industry. Fat quality… Read More →
State makes top 10 in various agricultural areas
BY JOE PASCHAL Recently I was asked to participate in an educational program initiated by Texas A&M AgriLife Extension called “Path to the Plate.” The purpose is to educate our consumers about agricultural products – fibers, grains, vegetables and animal proteins, about where their food comes from and how it is produced. It might seem that most folks should already know where their food comes from but unfortunately most do not. Not only do they not know where it comes from, they have no idea of the value… Read More →