Clizer Increases Understanding of Amino Acids in DDGS

( Provided by David Clizer )

Meet David Clizer, our latest addition to Farm Journal's PORK's Up & Coming Leaders feature. We are showcasing some of the fresh, new voices of the pork industry who combine innovative thought and work ethic with scientific savvy and a passion to make a difference. 

Age: 26
Education: Bachelor’s degree and master’s degree, University of Missouri; currently pursuing Ph.D. in swine nutrition at South Dakota State University 
Hometown: Parkville, Missouri

Q. How did you become interested in a career in the swine industry?
During my master’s, I had the opportunity to manage the University of Missouri poultry farm, where I managed research trials as well as taught students about poultry production. This experience provided me with a tremendous amount of information about poultry production, research, and most importantly how to be an influential leader. At the conclusion of my master ’s degree, I knew I wanted to continue my education in monogastric nutrition, but with a change from poultry. I have always had a fascination with swine, which stemmed from the classes I took during my undergraduate career, as I did not have the opportunity to participate in FFA or 4-H. 

Q. What other learning opportunities have you been involved in?
I have been entrusted with the responsibility of managing South Dakota State University’s 1,200-head commercial wean-to-finish swine research facility which has rapidly increased my knowledge of the swine industry. 

Q. Tell us about your current research.
My research has been focused on amino acids nutrition in diets that include dried distiller’s grains with solubles. With this research, I have had the opportunity to collaborate with Christensen Farms as well as other influential swine industry leaders in an effort to answer the questions regarding the utilization of dried distiller’s grains with solubles in swine diets. This research will allow for a greater understanding of how swine nutrient requirements could change due to the inclusion of dried distiller’s grains with solubles and allow for producers to make better economic decisions on how to feed their pigs. 

Q. What do you think will be the greatest challenge for your generation going into the swine industry today?
To me, the biggest challenge that our generation will face is consumer perception. In a world where information is readily available, there tends to be many misconceptions about the agricultural industry. Ample progress has been made in this area, however, it will be our job to continue to educate the public as well as be transparent with how their food gets from farm to plate. Our number one goal in the swine industry is to provide a safe and nutritious product for our consumers. I believe that this will continue to be the number one goal for our generation, and we will continue to improve in sharing how we accomplish this.  

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