Better Weaning Transition - Dr. Young Dal Jang
Автор: Swine Podcasts • by Wisenetix
Загружено: 2026-03-12
Просмотров: 772
Описание:
In this episode of The Swine Nutrition Blackbelt Podcast, Dr. Young Dal Jang, Assistant Professor of Non Ruminant Animal Nutrition at the University of Georgia, explains how early life nutrition and creep feeding influence weaning transition and lifetime performance. He discusses milk yield limits, diet complexity, soybean meal risks, and the role of probiotics in gut development and inflammation control. Listen now on all major platforms!
“Increasing weaning weight and supporting gut microbiota development at weaning helps piglets recover faster from stress and return to normal growth patterns.”
Meet the guest: Dr. Young Dal Jang / youngdal-jang is an Assistant Professor of Non Ruminant Animal Nutrition at the University of Georgia. He earned his PhD in Animal Nutrition and Biochemistry from Seoul National University and has extensive research experience in young pig and sow nutrition. His work focuses on early life nutrition, creep feeding, and post weaning performance.
Click here to read the full research article: https://doi.org/10.17533/udea.rccp.e3...
Liked this one? Don’t stop now — Here’s what we think you’ll love!
https://www.wisenetix.com/blog?tag=th...
What you will learn:
(00:00) Highlight
(00:44) Introduction
(01:55) Early nutrition impact
(03:53) Creep feeding basics
(06:25) When creep works
(09:10) Diet complexity effects
(11:18) Soybean meal risks
(12:44) Closing thoughts
The Swine Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:
Kemin (https://www.kemin.com/na/en-us/market...)
Fortiva (https://fortivaimpact.com)
Essential Ag Solutions (https://essentialag.com/)
DietForge (https://dietforge.ai/)
𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.
Website: https://swinenutritionblackbelt.com/
Instagram: / swinecampus
LinkedIn: / swinecampus
Повторяем попытку...
Доступные форматы для скачивания:
Скачать видео
-
Информация по загрузке: