The Swine Nutrition Blackbelt Podcast - Dr. Brian Kerr: Evaluating Lipid Quality in Swine Diets | Ep. 241

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. Brian Kerr, Research Animal Scientist with the USDA Agricultural Research Service, explains how lipid quality influences swine nutrition. He addresses key factors such as fatty acid profiles, free fatty acids, oxidation, digestibility, and their effects on feed intake and pig performance. Practical quality control strategies can help producers evaluate fat sources and maintain nutritional value. Listen now on all major platforms!

Click here to read the full research articles:

• Aldehydes are key for assessing dietary lipid oxidation and subsequent effects on pig growth performance
• Effects of peroxidized soybean oil on growth and energy digestibility in broilers

What you'll learn:  

• Lipid quality factors
• Fatty acid digestibility
• Oxidation and feed intake
• Carcass quality protection
• Commercial quality control

Meet the guest:

Dr. Brian Kerr is a Research Animal Scientist with the USDA Agricultural Research Service. His work in swine and poultry nutrition examines lipid quality, fat digestibility, oxidation products, and the influence of feed ingredients on animal performance. Learn more from Dr. Brian Kerr on The Swine Nutrition Blackbelt Podcast, available on all major platforms. 

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