Grain serves as a major raw ingredient in the production of pork and poultry products worldwide. It is well-suited from an energy standpoint, for the relatively simple digestion system of swine and poultry. However, opportunities exist to improve the nutritional value of grain for swine and poultry, especially in the areas of nutrient availability and protein quality. Grain that more closely matches the dietary and physiological needs of animals should benefit producers and consumers.