Designing Feeding Programs for Natural and Organic Pork Production
By Jerry Shurson and Mark Whitney (Department of Animal Science, University of Minnesota, St. Paul, MN), Lee Johnston (West Central Research and Outreach Center, Morris, MN), Bob Koehler and Robert Hadad (Southwest Research and Outreach Center, Lamberton, MN) and Dean Koehler (Vita Plus Corporation, Shakopee, MN).
1 August 2013
2 minute read
By: Contents
- Introduction
- What Ingredients Are Allowed in Organic Diets?
- Documentation and Records
- Challenges in Feeding Organically Raised Pigs
- Suggested Diets
- Forages in Swine Diets
- Pasture Systems
- Literature Cited
- Additional Resources
This document was prepared in 2002 and reviewed in 2008.
August 2013
