SPRINGFIELD, Ill. — What happens when you raise finishing pigs to more than traditional weights? Join the National Pork Board and National Hog Farmer at 1 p.m. CDT on Aug. 15 for a one-hour webinar to get some answers.
Participants will hear from five speakers from the pork industry and academia on the recent findings of the Pork Checkoff-funded research project “Projecting changes in pig growth, pork quality, eating experience, and muscle physiology due to increasing live and carcass weights.”
Laura Bachmeier, director of pork safety and quality at the National Pork Board, will highlight the reason this research is important to pork producers. You will also hear from experts from the University of Illinois and Kansas State University.
Register here for this informative webinar.
— Illinois Pork Producers Association