Dr. David Rosero: Fat Quality in Swine Diets | 143

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

"Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest:

Dr. David Rosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.

Connect with our guest on Social Media: LinkedIn

Timestamps: 

• (00:00) Introduction 
• (01:23) Fat quality factors
• (02:47) Lipid oxidation explained
• (06:23) Consequences of oxidized fats
• (08:23) Preventing oxidation effects
• (09:47) Antioxidant applications
• (10:29) Closing thoughts

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