Swine it #108: Ingredient digestibility in swine nutrition: tools we can use to improve it - Dr. Pedro Urriola
Part of Series:
"๐๐ฉ๐ข๐ต๐ฆ๐ท๐ฆ๐ณ ๐บ๐ฐ๐ถ ๐ค๐ฉ๐ข๐ฏ๐จ๐ฆ ๐ช๐ฏ ๐ฑ๐ช๐จ ๐ฅ๐ช๐ฆ๐ต๐ด, ๐ฎ๐ข๐ฌ๐ฆ ๐ด๐ถ๐ณ๐ฆ ๐บ๐ฐ๐ถ ๐ค๐ข๐ฏ ๐ฎ๐ฆ๐ข๐ด๐ถ๐ณ๐ฆ ๐ต๐ฉ๐ฆ ๐ฐ๐ถ๐ต๐ค๐ฐ๐ฎ๐ฆ๐ด ๐บ๐ฐ๐ถ ๐ข๐ณ๐ฆ ๐ฆ๐น๐ฑ๐ฆ๐ค๐ต๐ช๐ฏ๐จ ๐ง๐ณ๐ฐ๐ฎ ๐ต๐ฉ๐ข๐ต." - ๐๐ฟ. ๐ฃ๐ฒ๐ฑ๐ฟ๐ผ ๐จ๐ฟ๐ฟ๐ถ๐ผ๐น๐ฎ
๐ช๐ต๐ฎ๐ ๐๐ผ๐ ๐๐ถ๐น๐น ๐น๐ฒ๐ฎ๐ฟ๐ป:
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
๐ ๐ฒ๐ฒ๐ ๐๐ต๐ฒ ๐ด๐๐ฒ๐๐: 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.