Swine it #108: Ingredient digestibility in swine nutrition: tools we can use to improve it - Dr. Pedro Urriola

calendar icon 13 September 2021
clock icon 2 minute read

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"𝘞𝘩𝘢𝘵𝘦𝘷𝘦𝘳 𝘺𝘰𝘶 𝘤𝘩𝘢𝘯𝘨𝘦 𝘪𝘯 𝘱𝘪𝘨 𝘥𝘪𝘦𝘵𝘴, 𝘮𝘢𝘬𝘦 𝘴𝘶𝘳𝘦 𝘺𝘰𝘶 𝘤𝘢𝘯 𝘮𝘦𝘢𝘴𝘶𝘳𝘦 𝘵𝘩𝘦 𝘰𝘶𝘵𝘤𝘰𝘮𝘦𝘴 𝘺𝘰𝘶 𝘢𝘳𝘦 𝘦𝘹𝘱𝘦𝘤𝘵𝘪𝘯𝘨 𝘧𝘳𝘰𝘮 𝘵𝘩𝘢𝘵." - 𝗗𝗿. 𝗣𝗲𝗱𝗿𝗼 𝗨𝗿𝗿𝗶𝗼𝗹𝗮

𝗪𝗵𝗮𝘁 𝘆𝗼𝘂 𝘄𝗶𝗹𝗹 𝗹𝗲𝗮𝗿𝗻:

1. Alternative ingredients
2. Different phases of production
3. Finding the digestibility coefficient
4. Steps to improve digestibility
5. Enzymes
6. Response to different nutrient requirements

𝗠𝗲𝗲𝘁 𝘁𝗵𝗲 𝗴𝘂𝗲𝘀𝘁: As a Ph.D. student in Dr. Stein's lab at the University of Illinois, Pedro Urriola gained experience in research on swine nutrition. His graduate course work at Illinois focused on nutritional biochemistry, regulation of metabolism, microbial biochemistry, concepts in animal nutrition, nutrition of dietary fiber and essential fatty acids, regulation of food intake, and lactation biology. His professional goal, long term, is improvement of human well-being through research in Agriculture by understanding the regulation of nutrient metabolism of farm animals. Dr. Urriola is now a Research Associate Professor in the Department of Animal Sciences at the University of Minnesota, St. Paul.

Márcio Gonçalves

Founder of Swine it
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