Research swine, regenerative cell therapy, allograft, animal research, disease free pigs, revascularization
The breeding sows that are the source of swine for Midwest Research Swine are classified as a High Health Status Herd™. Midwest Research Swine’s animals are raised inside environmentally-controlled facilities to reduce the prevalence of infectious diseases without compromising the animals’ developmental vigor. This type of herd health is sought after by companies who are developing medical technologies using porcine tissue and organs in revascularization processes, regenerative cell and tissue therapy, xenograft and allograft procedures. This is the strategy under which Midwest Research Swine’s animals are raised and managed. Genetic ManagementThe pigs produced by Midwest Research Swine are a mix of American Yorkshire-Landrace-Duroc.
The integrity of the herd genetics is confirmed by controlling genetics at conception. Midwest Research Swine maintains herds of prolific crossbred American Yorkshire-Landrace females that bred to Duroc boars or semen. Disease-free pigsThe animals offered by Midwest Research Swine are U.S.D.A. validated Brucellosis-free and qualified Pseudorabies negative. Additional ServicesMidwest Research Swine offers consulting on nutrition, health management and animal care.
We will work closely with individual investigators to meet their special research requirements. Satisfaction GuaranteeMidwest Research Swine ships laboratory animals in accordance with the specifications of each purchase order. If, after delivery and immediate inspection, you determine that the animals do not conform to your specifications and are unacceptable, please notify Midwest Research Swine within 72 hours.
Pigs Used for Food
Considered by animal behaviorists to be smarter than dogs, pigs are clever animals who are also friendly, loyal, and intelligent. They are naturally very clean and avoid soiling their living areas. When they are not confined on factory farms, pigs spend hours playing, lying in the sun, and exploring their surroundings with their powerful sense of smell. On modern farms, these outgoing, sensitive animals spend their entire lives in cramped, filthy warehouses under the constant stress of intense confinement and are denied everything that is natural and important to them. Mother pigs spend most of their miserable lives in tiny gestation and farrowing crates so small that they can’t even turn around.
They are impregnated again and again until their bodies give out and are then sent to slaughter. The young pigs then spend their short lives in cramped, crowded pens on slabs of filthy concrete. When the time comes for slaughter, pigs are forced onto transport trucks that often travel for many miles through all weather extremes. Many pigs die from heat exhaustion in the summer or arrive frozen to the inside of the truck in the winter. According to industry reports, more than 1 million pigs die in transport each year, and at least 40,000 sustain injuries by the time they arrive at the slaughterhouse.
Because of improper stunning methods, many pigs are still conscious when they are dumped into tanks of scalding-hot water, which is intended to remove their hair and soften their skin. Order PETA’s free vegan starter kit, which contains great tips and free recipes to help you make the transition to animal-friendly eating.
Lard: The New Health Food?
To my generation, the phrase deep fried in pure lard is shorthand for morbid obesity. Born in the ’60s and raised in New England, I had consumed as much lard as a resident of Mecca. The one-pound brick of lard in my corner bodega was hydrogenated, as was the 40-ounce tub my favorite butcher carries, along with nearly all the commercial lard available in this country. Hydrogenation can make liquid fats solid at room temperature and gives lard extra stability so it won’t go rancid as quickly. Good lard starts with good pork fat, and plenty of it.
One had lived in Central America, the other in Poland-yet neither had ever tasted homemade lard. Sixteen hush puppies later, I had about two cups of lard left. From my experience with bacon grease and some memorably fatty Flying Pigs Farm loin roasts, I had the idea that anything fried in lard would take on a sweet, rich, porky essence. We’d thought lard would encase and entomb food-maybe because at room temperature it looks like face cream-but it is a fat of rare finesse. All my kitchen slipups didn’t stop me from recognizing that lard is the most elegant fat I’ve ever met.
Even the absence of pork flavor, which at first struck me as a flaw, only made lard seem more delicate and refined. We might not cook with it every night-natural lard is expensive and deep-fried foods are often loaded with calories, no matter which fat you use.
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