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Improving Pig Livability is an ongoing project encompassing research, education, and extension efforts with the goal of reducing overall mortality in the U.S. commercial swine industry. The project is funded by the National Pork Board and the Foundation for Food and Agriculture Research (FFAR).

Our interdisciplinary team includes faculty and staff from Iowa State University and Kansas State University, working across animal science, veterinary medicine, economics, and microbiology. We identify factors contributing to swine mortality and develop strategies to maximize pig livability from pre-weaning through post-weaning stages.