featured podcast Antibiotic alternatives for livestock management

Piglets
Photo by AFS

Antibiotic alternatives can promote growth, boost the immune system, and prevent intestinal diseases, thus improving gut health and function in poultry and swine. In this podcast, Drs. Martin Nyachoti and Chengbo Yang discuss with Amy Johnston the results of research they and others have conducted at the Department of Animal Science, University of Manitoba on various antibiotic alternatives. Although those in-feed antibiotic alternatives can help maintain a healthy gut in poultry and swine, the role of good nutritional strategies, and health and husbandry management practices are also discussed.

Amy Johnston is a provincial poultry specialist with the Manitoba Agriculture and Resource Development. Dr. Chengbo Yang, Associate Professor, Department of Animal Science, Faculty of Agricultural and Food Sciences. Dr Martin Nyachoti, Professor and Head of the Department of Animal Science, Faculty of Agricultural and Food Sciences, University of Manitoba.

 

Podcast Library Increasing consumption of pulses through optimal storage, milling and processing

The key to maximizing nutritional value

Scanning electron microscope image of straight grade roller milled yellow peas.
Photo by C. Sivakumar and J. Paliwal

The prairies are seeing more and more pulse production as demand for environmentally sustainable plant-based foods grows. Even so, Dr. Jitendra Paliwal says pulses can be one of the most underrated crops – they are a quality protein source, highly nutritious, and require fewer resources to produce than other sources of protein. But did you know that what happens between the field and the store shelf has a lot do with quality? Listen in to learn how his research program is maximizing the benefits of pulses, including how cancer detection technologies are revolutionizing bulk storage.

 

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Dietary Gluten Avoidance in Canada

Gluten Free Bread
Photo by Shutterstock
Photo by Shutterstock

Gluten, a protein found in wheat, rye and other grains, appears in many food products on grocery store shelves and restaurant menus. In this podcast, Dr. Natalie Riediger and her guests discuss their research using the 2015 Canadian Community Health Survey dietary data as they explore as dietary gluten avoidance in Canada, including who is avoiding gluten and what their dietary patterns are.

Natalie Riediger is an Assistant Professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba. Christa Dubesky is the President of the Manitoba Chapter of the Canadian Celiac Association. Anne Waugh is an MSc student in the Department of Food and Human Nutritional Sciences and Research Assistant working with Dr. Riediger.

 

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Attracting wild bees and other beneficial insects to farmland

Bumblebee (Bombus griseocollis) atop a yellow flower set against a blue sky
Photo by Jason Gibbs

Dr. Yvonne Lawley and Dr. Jason Gibbs are testing different on-farm approaches to provide habitat for wild bees and insects that benefit crops as part of a healthy agro-ecosystem. In this podcast we learn about their latest research, plus the many differences between wild bees and honey bees. For starters, Manitoba is home to more than 360 species of wild bees!

Jason Gibbs is an assistant professor in entomology at the University of Manitoba. His research includes pollinator ecology and diversity in agricultural landscapes and native bee conservation. Yvonne Lawley is an assistant professor at the University of Manitoba specializing in corn and soybean agronomy, cover crops and cropping systems design research.

 

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Canola's bright future

Breeding research aims to add 'high quality protein' to the list of nutritional benefits

Field of canola in full bloom, set against a cloudy prairie sky.
Photo by Rob Duncan

Canada is a powerhouse when it comes to farming and food production. Research in canola is creating excitement that this crop may have the ability to enter into the plant protein market for human consumption, adding to its excellent reputation as a healthy cooking oil. In this podcast, Dr. Rob Duncan describes current research to further improve Canada's most valuable crop. He also delves into plant breeding terminology, shedding light on the different approaches for improving desirable plant attributes.

Rob Duncan is an associate professor at the University of Manitoba focusing on improving canola and rapeseed cultivars in Western Canada.

 

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The role of cattle in the environment

More complex than the simple "Cattle = GHG" sound bite

Cows and calves grazing on an open landscape.
Photo by Emma Mcgeough

In this podcast Dr. Kim Ominski explores the impact of cattle and the environment. She presents an equation where impacts of GHG as well as benefits such as biodiversity and carbon sequestration are considered. What cattle eat, how they affect the environment, and the research being done to further improve the sustainability of livestock production systems in Canada are covered.

Kim Ominski is a professor at the University of Manitoba and Director of the National Centre for Livestock and the Environment. Her multi-disciplinary research program focuses on strategies for improving the long term sustainability of beef cattle production systems.

 

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Microorganisms in our food and in our bodies

Tips to nurture the good and destroy the bad

E.coli bacteria in a petri dish growth medium
Photo by Claudia Narvaez

The unseen world of microbiology is hard to navigate. Dr. Claudia Narvaez explains the role of microbiology in food safety and the importance of understanding germs and bacteria to ensure safety and true cleanliness. Topics span your microbiome, the cleanliness of your counter top, and the biofilm that bacteria can produce to resist your typical clean up.

Claudia Narvaez is an associate professor in Food and Human Nutritional Sciences at the University of Manitoba. Her research includes the development of suitable interventions to reduce the presence of pathogenic organisms in the food continuum.

 

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Protein food choices

Plant and animal sources explained

Plate of meats, fish and legumes.

Manitoba is a leader in protein production. In this podcast, Dr. James House discusses ways in which we are improving our understanding of how the body utilizes protein, and how we can best move forward with sustainable ways to produce and process high quality protein from plants and animals.

Jim House is a professor and head of the Department of Food and Human Nutritional Sciences at the University of Manitoba. His research team within the Protein Quality Laboratory is examining factors that influence the amino acid composition and digestibility of plant- and animal-based proteins for the human diet. Current research is exploring the effects of environmental factors, crop genetics, and food processing factors on protein quality to assist in the development of innovative and healthy protein foods.

 

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Is strip till a fit for your farm?

On-farm research is providing the answer

Tilled field under a blue sky.
Photo by Yvonne Lawley
Strip Tillage targets soil disturbance in bands or zones to warm and dry soil where row-crops will be planted. This leaves the corn residue (right) and soybean residue (left) intact to conserve soil and water in between the strips.

Strip till is an option for farmers wanting to reduce tillage with row crops like corn, soybeans and edible beans. Dr. Yvonne Lawley and John Heard discuss what they are learning about strip till benefits and optimal agronomic practices by working directly with Manitoba farmers.

Yvonne Lawley (@YvonneLawley_UM) is an assistant professor at the University of Manitoba in agronomy and cropping systems design. John Heard (@SoilSafariJohn) is the provincial soil fertility extension specialist with the Government of Manitoba. Both Yvonne and John work closely with farmers, agronomists and other researchers to identify and promote beneficial agronomic practices.

 

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Needle-free vaccination systems for cattle

Proven effective by research

Three black cows in a pen.
Photo by Argenis Rodas-Gonzalez

In this producer-focused podcast, Dr. Kim Ominski talks about the use of needle-free injection systems for cattle based on her research with colleagues.

Kim Ominski is a professor at the University of Manitoba and Director of the National Centre for Livestock and the Environment. Her research focuses on strategies for improving the long term sustainability of beef cattle production systems.

 

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PODCASTS WITH OUR COMMUNITY How to add more plant-based proteins to your meals

Plant-based proteins aren't just for vegans or vegetarians, they're a tasty, healthy option for everyone to enjoy. Join us as we chat with Getty Stewart, Professional Home Economist, to learn tips and ideas for where to find plant based proteins and how to add more of them to our weekly meals.

 

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Canada's Verified Beef Production Plus Program

Sustainable practices validated by research at its core

The Verified Beef Production Plus Program - VBP+ for short - is a voluntary, industry-led, market driven initiative. VBP+ validates sustainable beef production practices that are based on research findings from across the country, including the University of Manitoba. In this podcast, Betty Green, Manitoba's VBP+ coordinator, describes the program and shares her own personal story as a Manitoba farmer.

 

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Tips for small-scale poultry farmers

To keep their flocks healthy and disease free

Not every farm has to be a big business, but every farm needs to ensure the safety of their animals. Our guest for this podcast, provincial poultry specialist Amy Johnston, discusses strategies that small and hobby farms can put into practice to promote and improve animal health and welfare.

 

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Antimicrobial use in Canadian livestock

Regulation changes and new alternatives emerging from research

This podcast looks at the use of antibiotics and antimicrobial resistance in livestock production. Our guest, provincial poultry specialist Amy Johnston discusses recent changes in regulations as well as some research advancements in antibiotic alternatives to ensure livestock health and food safety.

 

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Manitoba's Food Development Centre

Where food innovations take shape

Do you know where innovative new food products and new food ingredients get their start? Our guest is Robin Young, Chief Operating Officer of the Food Development Centre. She shares how FDC is bringing together scientists and entrepreneurs to drive innovation and fuel our economy. The FDC is a trusted source of new food products and new food ingredients, and continued food testing to ensure quality foods make their way to market.

 

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