Dr. David Rosero: Fat Quality in Swine Diets

Spotlight quote: “Growing ranges of oxidized fat in swine diets lowered the effectivity of feed utilization, elevated mortality, and led to extra pigs being categorised as culls, lowering the variety of full-value pigs getting into the ending barns.”

Meet the visitor: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State College. His analysis program focuses on conducting utilized analysis on swine vitamin and the sensible software of good farming. He beforehand served because the technical officer for The Hanor Firm, overseeing vitamin, analysis, and innovation efforts.