Add to ORKGEC 59-203 contains information about managing practices and space allotments for larger finishing pigs. It includes information on cleaning pens, controlling mange and lice, providing clean and dry bedding, allotting space, watering, feeding, and removing waste
The economic impact of removing the heaviest pigs (topping) before marketing a finishing group and t...
The cost of producing pork varies considerably from farm to farm. This is true even on neighboring f...
Two trials, using a total of 240, crossbred, finishing pigs were conducted to evaluate 7, 9, and 11 ...
EC 59-203 contains information about managing practices and space allotments for larger finishing p...
Extension Circular 71-227: A management guide for growing-finishing swine in confinement; pork produ...
EC 59-202 contains the proper nutrition requirements for finishing pigs in order to gain rapid weigh...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
Extension Circular 222 Revised 1923 discusses sanitation in connection with pig raising
Citation: Flohr, J. R., Tokach, M. D., DeRouchey, J. M., Woodworth, J. C., Goodband, R. D., & Dritz,...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
For a number of years, the recommended space allowance for pigs has been 4 square feet and 8 square ...
Space allowances of 6, 8, 10, and 12 ft2 were evaluated for pigs fed from 120 to 250 lb. The managem...
Citation: Flohr, J. R., Woodworth, J. C., Tokach, M. D., Dritz, S. S., DeRouchey, J. M., Goodband, R...
This publication provides guidance on the management of swine during gestation, farrowing to weaning...
This publication highlights some of the major swine management techniques producers should periodica...
The economic impact of removing the heaviest pigs (topping) before marketing a finishing group and t...
The cost of producing pork varies considerably from farm to farm. This is true even on neighboring f...
Two trials, using a total of 240, crossbred, finishing pigs were conducted to evaluate 7, 9, and 11 ...
EC 59-203 contains information about managing practices and space allotments for larger finishing p...
Extension Circular 71-227: A management guide for growing-finishing swine in confinement; pork produ...
EC 59-202 contains the proper nutrition requirements for finishing pigs in order to gain rapid weigh...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
Extension Circular 222 Revised 1923 discusses sanitation in connection with pig raising
Citation: Flohr, J. R., Tokach, M. D., DeRouchey, J. M., Woodworth, J. C., Goodband, R. D., & Dritz,...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
For a number of years, the recommended space allowance for pigs has been 4 square feet and 8 square ...
Space allowances of 6, 8, 10, and 12 ft2 were evaluated for pigs fed from 120 to 250 lb. The managem...
Citation: Flohr, J. R., Woodworth, J. C., Tokach, M. D., Dritz, S. S., DeRouchey, J. M., Goodband, R...
This publication provides guidance on the management of swine during gestation, farrowing to weaning...
This publication highlights some of the major swine management techniques producers should periodica...
The economic impact of removing the heaviest pigs (topping) before marketing a finishing group and t...
The cost of producing pork varies considerably from farm to farm. This is true even on neighboring f...
Two trials, using a total of 240, crossbred, finishing pigs were conducted to evaluate 7, 9, and 11 ...