Ames, Iowa — August 26, 2011
An international conference on feed efficiency in swine will bring experts from around the world to share their knowledge on this very timely and important topic in early November. Iowa State University (ISU) animal science professor John Patience is excited about this program that focuses nearly two full days specifically on feed efficiency. With the size and quality of the 2011 corn crop a growing concern, the timing of this conference could not be better.
Patience said the response to the conference from the swine feed and efficiency world has been positive beyond expectation, and encouraged people to book rooms at the Omaha Hilton as soon as possible to avoid disappointment.
“Our objective is to provide in a single forum the current state of the art on all aspects of feed efficiency in growing/finishing swine,” he said. “With more than a dozen diverse topics ranging from in-barn management to nutrition to genetic selection on the agenda, this is a unique opportunity.”
The conference, set for Nov. 8-9 at the Hilton Hotel/Qwest Center in Omaha, Neb., is the first major activity of a $5 million grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture (NIFA) coordinated by ISU and directed by Patience. He’s joined on the conference planning committee by ISU Iowa Pork Industry Center director John Mabry, and Kansas State University (KSU) swine specialists Joel DeRouchey and Mike Tokach.
To further enhance the quality and relevance of the conference, speakers have been selected from around the world, from ISU and KSU, and from the industry. The two-day agenda features 15 sessions presented by experts from five countries, including four U.S. states, with affiliations to a variety of private industry and educational institutions. With specific topics ranging from the influence of feed processing on feed efficiency to the role of dietary amino acids (or energy) on feed efficiency to the role of genetic selection on feed efficiency, the primary audience is those involved in the more technical aspects of pork production including pork producers, nutritionists, veterinarians and geneticists.