In this episode of The Swine Nutrition Blackbelt Podcast, Dr. Diego Lopez from Kansas State University explores the nutritional potential of a cheese coproduct in swine diets. He explains its amino acid digestibility, fat content, and fiber contribution, along with practical considerations such as cost and formulation accuracy. Discover how this ingredient may support pig performance and nutrition strategies. Listen now on all major platforms!

"The cheese coproduct we used in our study is mainly cheese and soybean meal, which ensures great amino acid digestibility."

Meet the guest: Dr. Diego Lopez, Assistant Professor of Feed Science at Kansas State University, focuses on feed technology and quality with an emphasis on swine nutrition. Originally from Colombia, he earned his B.S. in Animal Science at the National University of Colombia, an M.S. in Swine Nutrition at the University of Illinois, and a Ph.D. in Feed Science at Kansas State University. 

Click here to read the full research article!

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What you will learn: 

• (00:00) Highlight
• (01:03) Introduction
• (02:37) Cheese coproduct
• (03:53) Digestibility and energy
• (04:38) Inclusion levels
• (05:38) Cost considerations
• (06:17) Practical challenges
• (08:31) Closing thoughts

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