Dr. Ferdinando Almeida is a recent graduate from the Stein Monogastric Nutrition Lab. In this podcast, he presents the results of three experiments conducted to determine the effects of heat damage on concentrations of nutrients and amino acid digestibility in canola, sunflower, and cottonseed meals. Almeida also discusses ways to predict the digestibility of lysine in these ingredients if they have been damaged by excessive heat processing. Adapted from a presentation at the 2013 ASAS Midwestern Section meeting, Des Moines, IA, March 11-13.