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Chicken Wings Dominate Super Bowl Menus

Every year, Chicken Farmers of Canada gets asked the same question: Will there be enough chicken wings in Canada for the Super Bowl? The answer – is yes. In fact, Canadians will consume 75 million wings during the game this year!
 
Last year, a survey conducted by Leger for Chicken Farmers of Canada concluded that chicken is Canada’s favourite meat. Not much has changed, and chicken wings remain at the top of the list when it comes to Super Bowl food.
 
“There will be no wing shortage,” said Benoît Fontaine, Chair of Chicken Farmers of Canada. “Whether you’re a fan of either team, there’s no debate about Canada’s favorite Super Bowl food.”
 
Wings have grown in popularity since they are said to have been born in 1964 at the Anchor Bar in Buffalo, New York, when co-owner Teressa Bellissimo cooked leftover wings in hot sauce as a late-night snack for her son and his friends. They were an instant hit and millions get eaten each year during the big game.
 
Canadians want Canadian chicken, so for this year’s game, consumers are encouraged to ask for the Raised by a Canadian Farmer logo at their favourite retailer or restaurant, and buy the wings that are raised with care, quality and freshness in mind. “Canadian chicken farmers are proud to raise the chicken Canadians trust,” says Fontaine, “And we’re raising our chickens to the highest standards: yours.”
 
So, get your favourite Canadian wings, safe in the knowledge that there are plenty to go around. Enjoy the game!
Source : CFC

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Dr. David Rosero: Fat Quality in Swine Diets

Video: Dr. David Rosero: Fat Quality in Swine Diets

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.