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USDA: Livestock Production Has Shifted to More Specialized Farms Over Time

Livestock production has become increasingly specialized, relying less on homegrown and more on purchased feed. 
 
Since fully specialized farms have no cropland to absorb manure as fertilizer, they must move their manure off the farm. 
 
In 2015, 37 percent of all livestock were produced on farms that had no crop production, up from 22 percent in 1996. 
 
Specialization grew in each major livestock commodity during this period. 
 
In 2015, nearly 53 of all poultry production occurred on farms that raised no crops, up from 44 percent in 1996. 
 
Poultry manure is lighter than other manure and easier to transport, making it cheaper for a contract poultry operation to dispose of all its manure off the farm and reducing the incentive to grow crops on farm. 
 
Specialization increased substantially in hog production, where 31 percent of production occurred on farms with no crops in 2015, up from 14 percent in 1996. 
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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.