The Swine Nutrition Blackbelt Podcast - Dr. Diego Lopez: Cheese Coproduct in Swine Nutrition | Ep. 193
Oct 16, 2025In this episode of The Swine Nutrition Blackbelt Podcast, Dr. Diego Lopez from Kansas State University explores the nutritional potential of a cheese coproduct in swine diets. He explains its amino acid digestibility, fat content, and fiber contribution, along with practical considerations such as cost and formulation accuracy. Discover how this ingredient may support pig performance and nutrition strategies. Listen now on all major platforms!
What you'll learn:
- Cheese coproduct
- Amino acid digestibility
- Energy contribution
- Inclusion levels
- Practical considerations
Meet the guest:
Dr. Diego Lopez, Assistant Professor of Feed Science at Kansas State University, focuses on feed technology and quality with an emphasis on swine nutrition. Originally from Colombia, he earned his B.S. in Animal Science at the National University of Colombia, an M.S. in Swine Nutrition at the University of Illinois, and a Ph.D. in Feed Science at Kansas State University.
Learn more about his research on innovative feed ingredients on The Swine Nutrition Blackbelt Podcast with Dr. Lopez, available now on all major platforms.
Connect with our guest on Social Media: LinkedIn
Click here to read the full research article!
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