In this episode of The Pet Food Science Podcast Show, Dr. Michelina Crosbie from the University of Guelph shares her research on amino acid bioavailability in pet food. She talks about her innovative work on methionine in peas and chicken meals, shedding light on how this important amino acid influences metabolic processes in dogs. Dr. Crosbie also covers the challenges of using extruded diets and gives us a glimpse into the future of nutritional research for companion animals. Don't miss out on this fascinating conversation, available on all major platforms!

"Bioavailability takes digestibility a step further, allowing us to quantify how much of an amino acid can actually be used in metabolic processes like protein synthesis."

Meet the guest: Dr. Michelina Crosbie is a Research Assistant in Equine Physiology at the University of Guelph, with expertise in animal nutrition and educational development. She holds a Ph.D. in Canine Nutrition and an M.Sc. in Swine Nutrition from the University of Guelph. In her role, she contributes to research on amino acid bioavailability in pet food ingredients and provides mentorship to graduate students.

What will you learn:

(00:00) Highlight
(01:15) Introduction
(04:15) Amino acid bioavailability
(07:15) Methionine & protein synthesis
(17:15) Extruded diets
(20:15) Bioavailability in pet food
(23:15) Future of bioavailability research
(25:17) Final Questions

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Dr. Michelina Crosbie: Amino Acid Bioavailability | Ep. 85