{"id":7629,"date":"2022-06-07T11:44:00","date_gmt":"2022-06-07T17:44:00","guid":{"rendered":"https:\/\/genus-develop.go-vip.co\/pic\/?post_type=resources&p=7629"},"modified":"2022-06-21T11:57:36","modified_gmt":"2022-06-21T17:57:36","slug":"the-squeal-130","status":"publish","type":"resources","link":"https:\/\/genus-develop.go-vip.co\/pic\/resources\/the-squeal-130\/","title":{"rendered":"Feed Cost, Part 3: How Nutritionists Look at Feed Costs \u2013 Episode 130"},"content":{"rendered":"\n

8-minute listen<\/em><\/p>\n\n\n\nhttps:\/\/thesqueal.libsyn.com\/website\/the-squeal-0092-quality-weaned-pig-part-3-management-husbandry-practices-and-general-health-issues<\/a>\n\n\n\n

<\/div>\n\n\n\n

Part III of III: High feed costs continue to be a hurdle for pork producers to manage. In this episode of The Squeal<\/em>, top nutrition experts Steve Kitts (First Choice Livestock LLC), Dr. Uislei Orlando (PIC Global Nutrition Programs Director), and Wayne Cast (PIC Nutritionist) share their insights on why feed costs are currently so high.<\/p>\n","protected":false},"excerpt":{"rendered":"

8-minute listen Part III of III: High feed costs continue to be a hurdle for pork producers to manage. In…<\/p>\n","protected":false},"featured_media":5032,"template":"","meta":{"_acf_changed":false,"jetpack_post_was_ever_published":false},"resource-category":[110,128],"acf":[],"yoast_head":"\nFeed Cost, Part 3: How Nutritionists Look at Feed Costs \u2013 Episode 130 - PIC North America DEV<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/genus-develop.go-vip.co\/pic\/resources\/the-squeal-130\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Feed Cost, Part 3: How Nutritionists Look at Feed Costs \u2013 Episode 130\" \/>\n<meta property=\"og:description\" content=\"8-minute listen Part III of III: High feed costs continue to be a hurdle for pork producers to manage. 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