Meet Mikayla Spinler, our latest addition to Farm Journal’s PORK’s Up & Coming Leaders feature. We are showcasing some of the fresh, new voices of the pork industry who combine innovative thought and work ethic with scientific savvy and a passion to make a difference.
Age: 24
Education: Bachelor’s degree, Iowa State University; M.S. degree at Kansas State University; pursuing Ph.D. at Kansas State University
Hometown: Morristown, MN
Q. How did you become interested in pursuing a career in the swine industry?
A. Growing up on my family’s farm in southern Minnesota, I have had a passion for agriculture as long as I can remember. This led to me Iowa State to pursue a degree in animal science. While at Iowa State, I took the undergraduate swine science course. This was my first exposure to commercial swine production. I then accepted a Christensen Farms production internship where I gained hands-on experience in gestation, farrowing, nursery and finishing. After this internship, I knew I wanted to pursue a career in the swine industry.
Q. How have internships provided you with direction?
A. My first internship was at Ag Partners Coop where I served as a crop scout. This taught me important communication skills. I was a production intern at Christensen Farms where I learned about sow farms and nursery and finishing sites. From this internship, I gained a lot of hands-on experience in the swine industry. My final undergraduate internship was working on the Improving Pig Survivability grant, a collaborative effort between Iowa State University, Kansas State University and Purdue University, to decrease mortality in the swine industry. It exposed me to research opportunities in a variety of areas in the swine industry and helped me make valuable connections that led me to graduate school.
Q. Describe any undergraduate research experiences you’ve had.
A. I worked as an undergraduate research assistant for Dr. Lance Baumgard’s lab group at Iowa State, working on dairy cattle and swine nutrition trials. This was my first exposure to research and sparked my interest in grad school. During my senior year, I worked as an undergraduate research assistant in Dr. Nick Gabler’s lab group. I gained exposure to swine nutrition trials in the nursery and finisher phase.
Q. Describe any other swine-related experiences you’ve had as a young person.
A. Growing up, I was heavily involved in 4-H and FFA. Through these experiences, I had the opportunity to show a variety of livestock, including swine.
Q. Tell us about your current research.
A. My first study looked at the use of a feed flavor in sow lactation and its effects on sow feed intake, body condition changes and piglet growth. I followed a group of piglets into the nursery and looked at a similar flavor profile in the nursery diet. This study focused on ways to increase sow feed intake and get piglets off to a good start in the nursery. Sow feed intake is extremely important during lactation for both sow and litter performance. The second study I conducted looked at increasing the Trp:Lys ratio in diets with DDGS or a DDGS withdrawal strategy on growth performance, carcass fat iodine value, and economics of grow-finish pigs. I am currently conducting research looking at precision feeding sows during lactation to target a specific lysine intake per day to decrease feed cost and nutrient excretion.
Q. What is your generation’s greatest challenge?
A. Finding ways to meet consumers preferences on how pigs are raised. Today’s consumers are more curious about where their food comes from and how it was produced. It is the job of the swine industry to find new and innovative ways to meet consumer demands, while still maintaining a high quality, safely produced pork product and keeping animal welfare at the forefront of everything we do. This is a challenge that I am excited to take on!
Read More:
How Does Boar Nutrition Impact Semen Production?
Channel Your Sow’s Superpower to Improve Pig Livability
Can Genetic Selection Lower Incidence of Uterine Prolapse in Pigs?
