The true cost of least-cost formulation

The improved understanding of soybean meal has some nutritionists considering factors outside of the normal formulation process for a particular ingredient. Dr. Bart Borg and Dr. David Rosero share information about the value of soybean meal and why nutritionists and producers should perhaps take a detour from the traditional formulation approach to one that ensures pig performance differences are considered in the final diet choice.

Related Resources

Speakers

Dr. David Rosero

Assistant Professor; Iowa State University

David Rosero 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, with special emphasis on generating new knowledge and developing technologies that increase sustainability, improve animal survivability, and maximize lifetime productivity.

Dr. Bart Borg

Vice President of Feed and Nutrition; Passel Farms

Bart Borg leads the feed manufacturing and nutrition team supporting Passel Farms production. He received his degrees from Iowa State University (B.S.) in 1982 and South Dakota State University in 1988 (M.S. and Ph.D.). Bart manages a family farming business in northern Iowa that includes 16,000 contract finishing spaces along with a few row crop acres.

Sarah Muirhead

Managing Director and Editor; Feedstuffs

Sarah Muirhead is managing director of the Farm Progress Livestock Group, which brings together BEEF magazine, National Hog Farmer and Feedstuffs. She has more than 40 years of editorial and communication experience in the feed industry and animal agriculture. Sarah grew up directly involved in her family’s seed and pork production operation.

This program is brought to you by U.S. Soy.

Fully funded by the Soy Checkoff.