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"𝘞𝘦 𝘮𝘶𝘴𝘵 𝘪𝘮𝘱𝘳𝘰𝘷𝘦 𝘰𝘶𝘳 𝘮𝘢𝘳𝘬𝘦𝘵𝘪𝘯𝘨 𝘴𝘵𝘳𝘢𝘵𝘦𝘨𝘪𝘦𝘴 𝘵𝘰 𝘮𝘪𝘯𝘪𝘮𝘪𝘻𝘦 𝘸𝘦𝘪𝘨𝘩𝘵 𝘷𝘢𝘳𝘪𝘢𝘵𝘪𝘰𝘯 𝘪𝘯 𝘵𝘩𝘦 𝘱𝘢𝘤𝘬𝘪𝘯𝘨 𝘱𝘭𝘢𝘯𝘵𝘴." - 𝗗𝗿. 𝗠𝗮𝘁𝘁 𝗥𝗶𝘁𝘁𝗲𝗿

𝗪𝗵𝗮𝘁 𝘆𝗼𝘂 𝘄𝗶𝗹𝗹 𝗹𝗲𝗮𝗿𝗻:

1. Why body weight variation is a concern
2. Money and managing variation
3. Factors that influence body weight variation
4. Expected level of variation within a population
5. Variation as the pig gets older
6. Variation in a late finishing barn
7. How to mitigate variation
8. Post-weaning body weight coefficient of variation
9. Recommendations for setting up a barn
10. Impact of diseases
11. Thoughts on growth rate

𝗠𝗲𝗲𝘁 𝘁𝗵𝗲 𝗴𝘂𝗲𝘀𝘁s: Dr. DeRouchey graduated with his bachelor's in Animal Science from South Dakota State University and his M.S. and Ph.D. in Swine Nutrition from Kansas State University. He is currently a full professor at the Kansas State University and has a 50% Extension and 50% Research appointment.

Dr. Ritter works closely with Provimi's nutrition teams, marketing personnel, sales force, support, and staff to deliver best-in-class nutritional solutions and services to the customers. He graduated with his B.S. and M.S. in Animal Science from Michigan State University and his Ph.D. in Animal Sciences from the University of Illinois. He's currently Director, Nutrition and Technical Services at Provimi.

Andres Tolosa was born and raised in Duitama, Colombia, a small city where agriculture is the main source of income. His passion for animal sciences started in high school when he began working with his uncle, who raises poultry. He has a B.S. from the National University of Colombia in Animal Sciences, M.S. from the University of Illinois, and is currently a Ph.D. Candidate at Kansas State University, focusing on the impact of nutrition on swine production performance under commercial conditions.