Katelyn Gaffield: Soy Byproducts in Swine Nutrition | Ep. 97

In the dynamic swine nutrition sector, investigating alternative feed ingredients such as soy byproducts is essential. These sustainable alternatives provide both economic and environmental advantages, improving feed efficacy while minimizing expenses. Grasping their nutritional significance and influence is crucial for propelling the swine industry forward. In this episode, Katelyn Gaffield, a PhD candidate at Kansas State University, examines the role of soy byproducts in pig diets, shedding light on the use of soap stocks and soybean gums and their potential benefits.

Meet the guest: Katelyn Gaffield, a University of Illinois alumni with a Bachelor's in Animal Science and Industry, is a dedicated researcher with extensive experience in meat and dairy science. She excelled as an Undergraduate Research Assistant at the University of Illinois Meat Science Laboratory, where she gained valuable insights into meat processing and quality. Katelyn's diverse internships, including roles at Cargill and Smithfield Hog Production, have honed her skills in food safety, animal health, and farm management, making her a versatile asset in the field of animal science.

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