This week’s third episode of this month’s special mini-series focused on niche production, we are focusing on the importance of protein in swine nutrition. This week, we hear from Dr. Laura Greiner, director of the Iowa Pork Industry Center and an associate professor of animal science at Iowa State University. Dr. Greiner shares insights from her research, discusses the reasons behind variations in protein levels and breaks down key nutritional concepts, acknowledging that swine nutrition can sometimes be confusing for producers.