Meet Katelyn Gaffield, 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: 26
Education: Bachelor’s and master’s degrees, University of Illinois; pursuing Ph.D. at Kansas State University
Hometown: Sheldon, Illinois
Q. How did you become interested in pursuing a career in the swine industry?
A. As an undergrad, I was interested in veterinary school and entered college with little ag experience. However, I quickly became involved in food animal research which included working at the University of Illinois Meat Science Lab. Quickly my focus changed from veterinary school to graduate school. Although I began with a primary focus on pork research, my interest has grown to encompass the entire swine industry.
Q. How have internships provided you with direction?
A. I have completed summer internships with Co-Alliance as a field scout, Smithfield Foods as a sow farm intern, and Cargill as a Food Safety and Quality Assurance intern in a ready-to-eat facility.
Q. Describe any undergraduate research experiences you’ve had.
A. I was an undergraduate research assistant in the Dairy Focus Lab and the Meat Science Lab at the University of Illinois. Additionally, I had the opportunity to conduct and publish an undergraduate research project my senior year focused on evaluating the changes in the composition of pork chops during cooking. I also had opportunities to conduct small-scale research projects during my internships.
Q. Tell us about your current research.
A. I have researched in-feed acidifiers in nursery and finishing diets. Our results have shown improved growth in both nursery and finishing pigs; however, benefits were more consistent during the nursery period. Additionally, I developed a phosphorus release curve for a novel phytase source to aid nutritionists in diet formulation. Furthermore, I conducted a trial investigating increasing standardized ileal digestible lysine of Duroc-sired pigs to further build on data to optimize growth and economics of finishing pigs. In addition to my research, I developed a grant proposal for the United Soybean Board Research Challenge. The proposal focused on evaluating the use of gums and soapstocks in swine diets. This grant was awarded funding in February of 2023 and will be the focus of my research throughout the remainder of my PhD. Through my work so far, I hope to contribute to the swine industry by providing applied research that nutritionists and producers can use to optimize efficient diet formulation.
Q. What is your generation’s greatest challenge?
A. I think the greatest challenge for my generation going into the swine industry today is going to be adaptability. Many changes are happening within the swine industry including the continual adaptation of growing technology, moving towards greater sustainability, and the reduction of zinc oxide use in the future. Not only is it a challenge for our generation, but also a great opportunity to be able to help the industry best implement new strategies while continuing to advocate for swine production.
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