The efficient use of feed ingredients is essential for reducing nutrient losses and environmental impacts in pig production. Laboratory simulations can support this effort by providing cost-effective tools for predicting the nutritional value of feed ingredients prior to in vivo testing. This study evaluated the digestibility of two corn ingredients intended for commercial pig diets, with a focus on protein availability, using both in vivo and in vitro approaches. Ten Prestice Black-Pied pigs were fed two types of corn, one of which was processed by flaking and short-term steam treatment. The chemical composition did not show significant differences between samples, except for moisture content. In vivo results indicated similar crude protein digestibility (75.9-77.5%) for both corn types. Due to variability in animal and farm conditions, in vivo data showed considerable deviation (up to 30%). In vitro digestion using porcine pepsin revealed comparable proteolysis patterns, with a significant difference between samples during 100-150 min of incubation. The results demonstrate that small processing-related changes may not be detectable via standard composition and digestibility analysis, but can be identified by in vitro digestibility kinetics analysis, supporting more accurate algorithm for evaluating feed ingredients.