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Pig Nutrition / Livestock Feed Manufacturing
USSEC Soybean Meal Japan Swine Training course participants inspect the field at Bob Haselwood’s soybean farm near Berryton, Kansas.
on October 6, 2014

Specialized swine nutrition and feed manufacturing course held

Kansas State University’s IGP Institute hosts individuals from Japan for a swine feed course

Nine participants from Japan traveled to IGP Institute on Sept. 22-25, 2014 for the U.S. Soybean Export Council (USSEC) Soybean Meal Japan Swine Training. The course was designed to teach nutritional components and requirements and feed manufacturing for swine through lectures, workshops, guest speakers and field trips.

“The partnership with USSEC helps those who import U.S. soybean meal to better understand its nutritional benefits and how to use it to improve their operations,” said Carlos Campabadal, IGP specialist in feed manufacturing and grain storage, and course manager.

Course participants were invited and sponsored by USSEC to increase their knowledge in the swine nutrition and feed manufacturing fields. Students were able to learn and understand amino acid concepts, the importance of using soybean meal, nutritional differences between feedstuffs and feed production in swine diets.

“This course is important in helping those in the Japanese swine industry to become more

efficient in their operations by improving nutrition and feed manufacturing,” Campabadal said.

The course included field trips where participants toured the Kansas Soybean Commission in Topeka, Kansas; Bob Haselwood’s soybean farm in Berryton, Kansas; the Triumph Packing Plant in St. Joseph, Missouri; and Midwest Ag Services in Seneca, Kansas.

Course participant Satoshi Hayashi is a company veterinarian at Hayashi Farm in Japan and said the course helped him link the biosecurity program to swine feed diets.

“I work in the health control and so I’ve been thinking more about the feed diet,” Hayashi said. “I’m interested in U.S. feed and soybeans. This course has a lot of good information.”

Kansas State University faculty members Charles Stark, Cassandra Jones, Jason Woodworth and Bob Goodband spoke to the participants about different aspects of swine nutrition.
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