Gary L. Allee Appreciation Club
As of July 2011, the Allee Appreciation Club was fully funded, but this club continues to garner donations.This fund was formed to recognize the contribution of Dr. Allee to non-ruminant nutrition and to the American Society of Animal Science. The committee involved in fundraising in conjunction with Gary have decided to use dollars generated by the Appreciation Club to support a nonruminant nutrition symposia on the Monday of Midwest. The first Gary L. Allee Symposium will be held at the 2012 Midwest ADSA-ASAS Sectional Meeting in Des Moines, IA.
Gary L. Allee received his BS and MS degrees from the University of Missouri and his PhD from the University of Illinois. His career began at Kansas State University, where he was promoted to professor in 1981. In 1987, he accepted the chair position at the University of Missouri and currently holds the position of professor of swine nutrition. He has served on the editorial board and the NRC Swine Nutrition Subcommittee and as vice president, president, and director of the Midwest ASAS. Allee is nationally and internationally recognized for his pioneering contributions to improving nutrition and management in the swine industry. Allee’s service and scientific contributions have affected almost every pig producer in the United States and most of the world.
Value of club as of 3/31/2013: $61,318
2013 Symposium:
Fat quality -what does it mean to the packer and can we effectively measure it?
Jerry Cannon, Hormel Foods
Factors To Consider When Doing Fat Quality Research – Perspectives Of A Meat Scientist.
Scott Carr, Elanco Animal Health
Economic implications of achieving fat quality specifications. Dennis Dipietre, Knowledge Ventures
Pork fat quality: Implications for international product specifications and determining its economic value. Eric Sheiss, Indiana Packers Corporation
What Factors Need To Be Considered When Doing Fat Quality Research-Perspective Of A Nutritionist. Mike Tokach, Kansas State University
2012 Symposium:
Science shaping an industry: Past, present, future.
G. L. Allee*, University of Missouri, Columbia.
Vitamin D deficiency in pigs—Fad, fiction, and facts. T. D. Crenshaw* and L. A. Rortvedt, University of Wisconsin, Madison.
China swine production: A personal observation. G. R. Stoner*, CP Group–China Operations, Beijing, P. R. China.
Using science and a system-based approach to innovate a modern swine production business. B. A. Peterson*, The Maschhoffs, Carlyle, IL.
Read about the 2012 Gary Allee Symposium