"The Role of Fat Quality in Pork Processing" symposium will take place Jan. 19 in West Des Moines, Iowa. The symposium runs from 8 a.m. to 5 p.m. at the Sheraton West Des Moines Hotel and is sponsored by the pork checkoff.

Presentation topics and speakers include:

  • What is fat quality, is IV the right measure? Sampling for fat quality, by Dana Hansen, North Carolina State University.
  • Pig nutrition impacts on fat quality and Status of DDGs, gluten, other unique products that might impact fat quality, by  Jerry Shurson, University of Minnesota.
  • Non-nutrition impacts on fat quality, by Mickey LaTour, Purdue University.
  • Interventions for fat quality, by Bryon Wiegand, University of Missouri.
  • Diet evaluation and formulation program from USPCE, by David Meisinger, U.S. Pork Center of Excellence.
  • Model complete diet formulations against fat quality, by Kevin Touchette, Cargill Animal Nutrition.
  • Model-complete diet formulations against fat quality, by Wayne Cast, Value-Added Science and Technologies.
  • Packers and Processors perspectives (including export considerations), by Panel including representatives of Seaboard, Smithfield, Cargill, Hormel and Kraft

Registration and more information.