Pelleting swine feed increases theits temperature, of the feed which has made people worry about causing the Maillard reaction and, thus, making the amino acids less digestible. Several studies in the past have evaluated the pelleting process and have shown that this reaction is not likely to occur, but what if more reducing sugars weare added? In this episode, I talk withto Dr. Kara Dunmire about her searchwork searching for an answer to that question by testing the availability of amino acids in swine diets fed with high levels of reducing sugars and free amino acids.

Dr. Kara Dunmire is originally from Pennsylvania, where she got her B.S. from Penn State. She then transferred to Texas A&M University, where she earned her M.S. in Sswine nNutrition. In 2018, she began her Ph.D. research at the Feed Science Department of Kansas State University’s Feed Science Department with focusing on ingredient quality and amino acid digestibility. She receivedgraduated with her Ph.D.degree in 2022, and has recently begun working at Purina as a Process R&D Scientist.

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