Updates From the World of Livestock & Poultry Research

LRIC Annual Meeting - mark your calendars
When: June 28th 2018                   
Where: Victoria Park East Golf Club, 1096 Victoria Rd. South
Registration opening soon

We've Moved! 
LRIC is now at 490 York Road, Building A Suite 204, Guelph ON N1E 6V1


U of Guelph gets new Alberta-Ontario Innovation Program funding
The provincial government is investing more than $800,000 in four University of Guelph researchers to support innovative research that includes improving nutrition and reducing methane emissions in dairy cattle, and value chain genomics.

Simpson family gift creates beef cattle research chair at University of Calgary
A $2 million donation to the University of Calgary by an Alberta ranching family will establish the Simpson Ranch Chair in Beef Health and Wellness. The inaugural chair, Dr. Edouard Timsit, will tackle issues facing Alberta's beef cattle industry including antimicrobial resistance, zoonotic diseases, and beef quality and safety.

  Making News

Genomics-based research funding program announced
Ontario Genomics, the Agricultural Adaptation Council and Genome Canada are teaming up to deliver funding under the new Ontario Regional Priorities Partnership Program (RP3). This regionally-focused program is an open funding competition for Proof-of-Concept stage projects that will deliver genomics-derived solutions for industry-identified challenges and opportunities in Ontario's agriculture and agri-food sector. Proposals are due in fall 2018.
Full Article

New Direction Research Program letters of intent due May 30
A funding program from the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) is accepting applications for research that simulates growth and competitiveness in Ontario's agri-food and agri-business sectors, and strengthens rural communities. Letters of intent for the New Direction Research Program are due May 30, 2018.

  LRIC Update
Calls for Poultry Proposals Currently Open

Details on open calls for research proposals are available online. Log into LRIC's research management system by clicking here

Note: Poultry Letters of Intents are accepted on-line year-round.  A response on a letter of intent can normally be expected within 6 - 8 weeks from submission.

Any questions can be directed to

Coming events 

May 29-31, 2018: Canadian Meat Council Annual Conference, Montreal QC   

June 19-21, 2018:  International Symposium on Beef Cattle Welfare and the UCVM Beef Cattle Conference, Calgary AB,

June 20-21, 2018:  Ontario P ork Congress, Stratford ON,

June 20-22, 2018: Milk Quality Meeting - Solutions to Emerging Milk Quality Issues, Guelph ON,
June 28, 2018: LRIC Annual General Meeting, Guelph ON,

Aug 14-16, 2018: Canadian Beef Industry Conference, London ON, 

Sep 11-13, 2018: Canada's Outdoor Farm Show , Woodstock ON,

Sep 18-22, 2018: International Plowing Match and Rural Expo, Pain Court ON,

Nov 1-2, 2018: Ontario Sheep Convention, Alliston ON,

Oct 15 - 19, 2018: World Dairy Summit, Daejon South Korea

Quick Links to Our Partners, Friends & Members


PigGen Canada

Research and Innovation Driving Livestock Sector Success
Research Snapshots 

Alternative and cultured proteins: Canadian meat-alternative innovation falls behind demand
More than half of Canadians are adding meat alternatives to their diet, according to new research, but food manufacturers aren't keeping pace with the development of meat-alternative options. Canadians mostly consumer meatless burgers and researchers say the Canadian market is ripe for innovation.

Alternative and cultured proteins: Grocery chain launching plant-based steak in UK stores
400 of Tesco's UK stores will soon be carrying a plant-based steak that has been created mostly from corn to taste like a combination of a filet and a sirloin. The manufacturer, Netherland-based Vivera, makes more than 40 different meat alternatives using wheat, soy, peas, corn, rice and vegetables.

Poultry: C. perfringens could harm consumers
Researchers at the University of Montreal investigated Clostridium perfringens in retail poultry meat and discovered it can survive processing and potentially harm consumers. If left unchecked, the bacterium in
broilers could become a more prevalent cause of food-borne illness in people. Most broiler producers already know the economic impact of necrotic enteritis caused by C. perfringens, particularly in birds raised without antibiotics.

Poultry: Cause of woody breast still unclear
Researchers are largely unsure of the cause of woody breast - a disease that impacts meat quality at processing - and are unable to make specific control recommendations. But U.S. researchers expect bird size and growth rate may be involved, and suggest anything that can support muscle health and prevent fast-growing birds from getting super muscled will be helpful in preventing the disease.

Swine: Danes using significantly fewer antibiotics
Antibiotic use in Danish pig production has been reduced by 25% in the past eight years. Danish researchers attribute much of the reduction to overall good animal health and the successful prevention of the development of infections and other illnesses.

Swine: Cinnamon oil reduces diarrhea
A collaborative research team from China, Canada and the U.S. has discovered that cinnamon oil appears to improve intestinal function in piglets, dropping diarrhea incidence by 37.5%. They evaluated the effect of a dietary supplement of the oil on growth performance and intestinal function.

Swine: Canola improving as palatable, protein substitute
Canola can be a cost-effective protein substitute. It's been used in swine diets for more than 40 years but there have been negative effects on pig performance related to palatability. A recent literature review includes techniques to improve the nutritive value of canola to overcome its limitations as a feedstuff for the swine industry.

Beef: Live yeast improved dry matter intake in bulls
Italian and French researchers examined the effects of adding yeast to a high-concentrate finishing diet for young bulls on their growth, slaughter performance, behaviour and rumen environment. Their results indicate the impact of live yeast on dry matter intake was most relevant in the first weeks of fattening, indicating the ability of yeast to help bulls better adapt to high concentrate diets, reducing the total number of fattening days.
Full Article

Sheep: Sunflower and peas are good protein alternatives
Nutritionists searching for alternatives to soybean meal in sheep diets can look to sunflower meal and peas as effective protein options. A recent study examined the effects of treating sunflower meal and pea meal with orthophosphoric acid on growth performance, concentrate intake and carcass yield and fatness in growing-fattening lambs.

Veal: Personalities impact performance
A new study of 56 dairy calves looked at how personality traits may be associated with feeding behaviour and performance. The researchers concluded that individual calf personality traits explain individual variability in the development of feeding behaviour, solid feed intake and weight gains, and behaviour responses to weaning.

Dairy: Evaluating the feed value of 'waste' ingredients
In the quest for nutritional feed ingredients for ruminants in developing countries, the feed value of three underused 'waste' foods were assessed. Bananas, date pits and mulberry leaves were evaluated for recommendations for use in ruminant diets.

Aquaculture: Promising new protein for fish
University of Idaho researchers have found promise in single cell proteins for the diet of farmed rainbow trout. The research addresses the move away from using fish meal in farmed fish operations to other protein sources that put less pressure on the environment. Studies show the single cell proteins - derived from yeast and bacteria - were suitable to supply a portion of protein for trout, depending on factors including how the protein was grown.
Whatever next?!? A look at the weird and wacky

Honey, could you print me off some breakfast?
South Korean researchers have built a platform that uses 3-D printing to create food microstructures that customize food texture and body absorption on a personal level. Researchers believe that one day, people could have cartridges with powdered versions of various ingredients to print and cook according to their needs or preferences.