Dr. Kemp has worked as a geneticist for many years. Over the last decades, genetic selection has focused on fat reduction associated with feed intake. In this way, we had a drop in the production cost. However, the genetic focus has changed since consumers demand a higher meat quality that is usually associated with fat. Thus, geneticists are working on the selection based on feed efficiency and meat quality to keep the production costs as before. What are your thoughts about it? ------------- The Swine it Podcast Show is trusted and supported by innovative companies like: - EveryPig (http://www.everypig.com/swineit/) - Zinpro (https://zinpro.com/) - Gestal (http://jygatech.com/) - AB Vista (https://www.abvista.com/) - Adisseo (http://www.adisseo.com/) - Genesus (https://www.genesus.com/) - Evonik (https://animal-nutrition.evonik.com/en/species/swine/) Give us a Rating & Review - http://getpodcast.reviews/id/1460280128

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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