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USDA unveils upgraded organic livestock standards

In a significant move, the USDA has rolled out its Organic Livestock and Poultry Standards (OLPS) final rule, ensuring an enhanced welfare standard for organic animals. 

Tom Vilsack stated this rule would create a more transparent and competitive organic livestock market. It is a response to overwhelming feedback, with the USDA having received 40,000+ comments from the public. 

Here's what the OLPS covers: 

  • Outdoor Requirements: Organic poultry must have specific outdoor space, primarily comprising 75% soil. 

  • Animal Comfort: Livestock shelters are designed to promote natural behaviors and ensure comfort. 

  • Stocking Rules: Defined guidelines for poultry stocking both indoors and outdoors. 

  • Health Measures: Emphasis on prevention. All necessary health interventions must be undertaken, even if it affects the organic tag. 

  • Alterations & Euthanasia: Strict rules on physical changes to animals, with the focus on reducing pain. Euthanasia remains a final measure. 

  • Transit and Slaughter: Regulations set for long-duration transport, emphasizing seasonal appropriateness. 

The introduction of OLPS is a game-changer. It not only ensures fairness in the organic market but also builds upon consumer trust in the USDA organic seal.

Recognizing the willingness of consumers to pay a premium for organic products, this initiative assures them their values align with organic practices. This initiative reinforces the stature of USDA-certified organic products in both the domestic and international markets. 

Source : wisconsinagconnection

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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.