Dr. Lee Johnston: Hybrid Rye in Organic Pork | Ep. 135

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. Lee Johnston, a professor of animal science at the University of Minnesota, explores the challenges and opportunities in organic pork production. He shares his research on integrating hybrid rye into organic pig diets, highlighting its potential to reduce feed costs while maintaining animal performance. Don't miss it—listen now on all major platforms.

"We replaced half the corn with hybrid rye in our pig diets, and we couldn’t see any significant differences in pig performance."

Meet the guest:

Dr. Lee Johnston, a professor of animal science at the University of Minnesota, brings over 35 years of expertise in swine nutrition and management. With a Ph.D. from Michigan State, an M.S. from Texas Tech, and a Bachelor's from Penn State, his research spans energy and protein nutrition of sows, feedstuff evaluation, and nutrition/environment interactions.

Connect with our guest on Social Media: LinkedIn

Click here to read the full research article!

Timestamps: 

• (00:00) Introduction 
• (01:04) Organic pork production 
• (02:44) Organic farming challenges 
• (04:15) Hybrid rye feed solution
• (05:48) Organic certification criteria
• (08:45) Hybrid rye research
• (10:44) Closing thoughts

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