4 Protein and Amino Acid Concepts and Use in Swine Nutrition: Gary Allee’s Contributions to the Swine Industry

Abstract

Abstract I was very fortunate to meet Gary Allee in 1984 when I began my M.S. degree at Kansas State University. I’ll remember Gary most in that he cared about people and truly wanted to serve humanity and make the world a better place through animal agriculture. He helped develop scholars, both nationally and internationally, that would be the future of our industry. Gary was proficient in seeking a solution to a problem and finding the experimental resources to explain it. Very early in his career, he helped verify the concept of a lysine:calorie ratio as a means of explaining the previously varied and inconsistent response to added fat in swine diets. Early research outlined the order of limiting amino acids in various feed ingredients. Gary’s research also focused on determining the nutritional value of protein sources for weanling pigs, such as dried whey, fish meal and dried skim milk that ultimately led to phase feeding strategies for early weaned pigs that are the backbone of our industry. Gary and his students determined lysine and other amino acid requirements for growing pigs and sows under field conditions. He helped elucidate the effects of low-protein, amino acid fortified diets under heat stress environments. As market weights increased, his research was instrumental in determining how to feed heavy weight pigs as well as those fed ractopamine. Gary grasped concepts and applied them into practical solutions in swine nutrition. He was a strong believer and leader in cooperative research among universities but also, at that time, a novel concept of university-industry partnerships. Those of us that can say they knew Gary Allee, are very fortunate and better because of it.