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Grand Valley Fortifiers launches BioSure Boost

Grand Valley Fortifiers launches BioSure Boost

Swine producers can take advantage of a special offer until the end of November

By Farms.com

Hog producers can be sure their animals are receiving the latest in swine feed innovations, thanks to Grand Valley Fortifiers’ launch of BioSure Boost.

Product development included the expertise of an international organization and the latest reformulation recipes, according to David Ross, vice president and chief marketing officer with Grand Valley Fortifiers.

“(The product) has been reformulated within the last five months by the team at Primary Diets in (England),” Ross told Farms.com. “That’s five nutritionists who are dedicated just to nursery feeds, so there’s a ton of science going into this product.”

The product also adheres to Grand Valley’s promise on feed ingredients.

“We’ve continued our commitment to keep the plasma out,” Ross said. “This is a plasma-free starter feed and it’s been working fantastically.”

If producers incorporate this feed into their swine operations, BioSure Boost can help piglets as they transition away from their mothers, says Duane Firminger, a swine specialist with Grand Valley.

“With today’s sows being highly prolific, putting 12 to 15 pigs on the ground per litter, it’s very important that we get these pigs fed properly when they leave mom and go to the nursery,” he told Farms.com.

“We want to introduce this product at about day five and have them on that (feed) so they know how to eat when they leave mom about 20 days later.”

Grand Valley Fortifiers is holding a promotion to celebrate the launch of BioSure Boost.

Until Nov. 30, producers in eastern Canada who purchase two bags of BioSure Boost will receive a third bag and a creep feeder for free.


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In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.