In this episode of The Swine it Podcast Show, Diego Huerta, a PhD student and Graduate Research Assistant at the University of Illinois, discusses his recent study on the effects of vitamin D and 25(OH)D3 supplementation in grow-finish pig diets. He explains how adjusting vitamin concentrations can influence bone health, lameness, and pork quality. Learn practical takeaways for improving pig performance and welfare. Listen now on all major platforms!

"We found that higher vitamin doses and 25(OH)D3 reduced the incidence of osteochondrosis-related lesions."

Meet the guest: Diego Huerta is a Graduate Research Assistant and PhD student in Animal Science at the University of Illinois at Urbana-Champaign, advised by Dr. Hans H. Stein. Holding degrees from UNAM, his work focuses on swine nutrition, welfare, and meat quality. 

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What you will learn:

• (00:00) Highlight
• (01:01) Introduction
• (03:17) Study purpose
• (09:34) Growth performance
• (10:17) Lesion reductions
• (16:26) Pork quality findings
• (18:51) Practical recommendations
• (22:08) Final three questions

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