Alltech® Café Citadelle

Le Café Citadelle d'Alltech® est une "tasse d'espoir" pour Haïti. Après le tremblement de terre dévastateur de 2010 en Haïti, le fondateur d'Alltech, le Dr Pearse Lyons, a voulu y créer une entreprise durable avec un joyau local : le café Arabica du pays, 100 % cultivé en montagne, biologique et Fair Trade Certified™. Nous commercialisons et vendons ces grains de café sous le nom de Café Citadelle, et les utilisons pour la fabrication de notre Kentucky Bourbon Barrel Stout®. Tous les bénéfices des ventes de Café Citadelle retournent directement en Haïti, où ils sont réinvestis dans deux écoles primaires du nord du pays.

Lexington Brewing & Distilling Co.

En 1999, alors que l'ancienne Lexington Brewing Company du centre-ville de Lexington était sur le point de fermer ses portes, le Dr Pearse Lyons l'a achetée et a ressuscité la tradition de brassage et de distillation de Lexington qui remonte à 1794. Aujourd'hui, la Lexington Brewing & Distilling Co. produit des bières et des spiritueux primés, dont son produit phare, la Kentucky Bourbon Barrel Ale®. C'est également l'un des rares sites au monde à abriter à la fois des opérations de distillation et de brassage. En 2012, l'entreprise a intégré la célèbre expérience Kentucky Bourbon Trail® en ouvrant la Town Branch Distillery, qui accueille chaque année 45 000 visiteurs du monde entier.

Distillerie Pearse Lyons à St. James

Une riche histoire familiale, une passion personnelle pour le brassage et la distillation et un esprit d'entreprise ont conduit à la création de l'une des nouvelles expériences de Dublin en matière de whisky irlandais, la Pearse Lyons Distillery at St. James.

Fondée par le Dr Pearse et Mme Deirdre Lyons, la distillerie est en train de refaire son histoire. Pearse Lyons est issu de cinq générations de tonneliers, qui ont fourni des tonneaux à de nombreuses distilleries de Dublin. Il est titulaire d'un doctorat en fermentation des levures et a été le premier Irlandais à obtenir un diplôme officiel en brassage et distillation de la British School of Malting and Brewing. Pendant ses études universitaires, il a fait un stage dans les brasseries Guinness et Harp Lager et a ensuite travaillé comme biochimiste pour Irish Distillers.

Conformément à la nature de la distillerie Pearse Lyons, les visites sont de petite taille afin que les visiteurs puissent profiter d'une expérience plus personnelle. Les visites sont animées par une équipe de guides conteurs sympathiques qui intriguent les visiteurs avec les récits envoûtants de ce site historique remontant au 12e siècle.

As adaptações às alterações no ambiente são um desafio constante para as plantas durante o seu ciclo, e são também uma preocupação crescente para os agricultores na condução dos cultivos. Dependendo da intensidade, as alterações ambientais podem impor às plantas os chamados estresses abióticos, como os causados pelo déficit hídrico, ou pelo aumento da salinidade na solução do solo, ou ainda por alterações nas temperaturas e intensidades luminosas, podendo afetar o crescimento, desenvolvimento e reduzir da produção da lavoura.

Uma das consequências metabólicas dos estresses abióticos é o acúmulo excessivo de espécies reativas de oxigênio (EROs), que são responsáveis pelo estresse oxidativo, com danos consideráveis às células por meio da peroxidação dos componentes lipídicos das membranas e destruição de sua estrutura, podendo resultar na degradação dos cloroplastos e consequente sintoma de clorose mesmo após o alívio das condições de estresse.

As plantas desenvolveram diferentes estratégias para reduzir os efeitos adversos das condições de estresses abióticos, com várias delas  conectadas ao metabolismo dos aminoácidos.

Os aminoácidos têm propriedades ópticas, apresentando as formas L e D, capazes de desviar a luz polarizada para a esquerda (L-levógiro) e para a direita (D-Dextrógiro), sendo os L-aminoácidos considerados biologicamente ativos.

Os aminoácidos L-glutamina e L-glutamato produzidos a partir do nitrogênio inorgânico, de acordo com as necessidades metabólicas da planta, podem ser convertidos a aminoácidos como a L-prolina, que se acumula nas células em resposta ao estresse oxidativo.

Dos aminoácidos envolvidos nas respostas aos estresses, a L-prolina pode atuar como um osmólito, soluto que contribui no ajustamento osmótico para manter a turgescência das células em condição de déficit hídrico ou aumento da salinidade, ao atenuar o estresse oxidativo, contribuindo para a manutenção da estabilidade e integridade das membranas e proteínas, devido ao seu efeito antioxidante.

Altas temperaturas ou a alta luminosidade podem desorganizar a etapa de oxidação fotoquímica da água na fotossíntese, tendo como consequência a formação e o acúmulo de EROs, que podem causar a degradação dos cloroplastos. Como resposta, os mecanismos de defesa antioxidante das plantas são estimulados, aumentando a atividade de enzimas (superóxido dismutase, catalase e peroxidase) que degradam EROs, processo dependente  de L-aminoácidos.

Naturalmente ocorre o acúmulo de L- aminoácidos livres em resposta aos estresses abióticos, e quando aplicados nas plantas, esses aminoácidos podem ser absorvidos pelas raízes e folhas e podem contribuir na adaptação às alterações do ambiente.

Os L-aminoácidos livres bioativos, que aplicados às plantas participam de processos metabólicos, costumam ocorrer pela hidrólise de fontes ricas em proteínas ou por processos fermentativos. Dependendo do processo de hidrólise, especialmente se for ácida ou básica e com elevação da temperatura, há o risco da degradação de aminoácidos e da conversão de aminoácidos livres da forma L para a D (racemização), biologicamente inativa.

Os processos fermentativos para a obtenção de L-aminoácidos livres com microrganismos, como a levedura Saccharomyces cerevisiae, usados para converter os açúcares, o nitrogênio  e outros nutrientes em um substrato, produzem exclusivamente L-aminoácidos (sem racemização), que podem  contribuir na mitigação dos estresses abióticos.

Deseja conferir outras reportagens especiais? Preencha o formulário abaixo para fazer download das edições mais recentes da Revista Em Folha

Los fertilizantes químicos han demostrado ser muy útiles para potenciar la producción en cultivos y explotaciones agrarias. Sin embargo, el empleo de estos productos supone un perjuicio para el medioambiente y, puede afectar a la salud de las personas. Es lo que conocemos como "la huella de carbono".

Por eso es importante el uso de otros productos, como los biofertilizantes de la gama CONTRIBUTE^®, que mantienen el respeto por el entorno, contribuyendo en el desarrollo de la estrategia “Farm to Fork” de la Comisión Europea. Este sistema busca disminuir el exceso de nutrientes en el medio ambiente, que repercuten negativamente en la biodiversidad y en el clima, mediante la reducción del 20% en el uso de fertilizantes de origen mineral y orgánico para 2030, y reducir en un 50% las pérdidas de nutrientes, sin alterar fertilidad del suelo.

La salud del suelo

Un suelo de cultivo sano está compuesto por macro y micronutrientes, y por flora bacteriana. El proceso de nutrición del suelo, es un sistema complejo.

No es fácil entender cómo impactan los fertilizantes artificiales en la agricultura, puesto que aún hay mucho que investigar sobre la química del suelo. Conocer las implicaciones de la huella de carbono en cultivos, nos ayudará a explicar la relación entre la salud del suelo y la utilización de estos químicos.  

¿Cómo afecta la huella de carbono en la agricultura sostenible?

La huella de carbono hace referencia al deterioro de la capa de ozono, causado por las emisiones de gases de efecto invernadero, dentro del sector agrícola.

Dado que el abastecimiento de agua y comida se ven afectados directamente, es crucial que trabajemos en idear soluciones para conseguir un modelo de agricultura sostenible y respetuoso con el medio ambiente.

La producción de bienes agrícolas contribuye, por lo tanto, de manera significativa a la expansión de la huella de carbono. Debemos conocer con exactitud la cantidad de emisiones que produce un determinado cultivo y así tomar las medidas pertinentes para reducirlas, empezando por un sistema de fertilización sostenible.

Efectos negativos de los agroquímicos

Los químicos agrícolas pueden afectar seriamente al pH de la tierra y a su fertilidad. Tratar de reestablecerlos es costoso y complicado. Al mismo tiempo, nuestra salud y la de los animales también podría verse afectada.

Para reducir la huella de carbono y la contaminación del agua, resulta imprescindible seguir al detalle los consejos de utilización de los productos agrícolas establecidas por los fabricantes.

Otra alternativa sostenible para reducir la huella de carbono es la agricultura de conservación. El objetivo de este modelo es reducir la emisión de GEI en las instalaciones agrícolas.

Está basado en tres factores básicos:

   1. La instalación de una cubierta vegetal permanente.

   2. La rotación de especies de cultivo.

   3. La aplicación de sustancias que alteren mínimamente el suelo.

Este modelo pretende obtener la máxima productividad, con el menor impacto posible en el entorno.

Fertilizantes naturales para reducir la huella de carbono en cultivos

A diferencia del carácter nocivo de los pesticidas y los químicos, los fertilizantes naturales tienen propiedades regeneradoras y contienen los nutrientes necesarios para que la vegetación pueda crecer sana y desarrollar mayor inmunidad.

Como agricultores individuales, comenzar a aplicar técnicas innovadoras y responsables de fertilización supone un gran paso hacia la conservación y el cuidado del medio en que vivimos, sin olvidar el grado de producción efectiva en los cultivos.

A través del asesoramiento de Planet of Plenty™, los agricultores pueden medir la huella de carbono de sus explotaciones, y utilizar las tecnologías, productos y soluciones indicados para reducir el impacto de su actividad en el medio ambiente. Con ello, consiguen, además, mayor sostenibilidad y rentabilidad.

Si quieres conocer más a fondo los productos de la gama CONTRIBUTE^® de Alltech, y reducir tu huella de carbono, pincha aquí.

Si prefieres ampliar información sobre la fertilización del suelo de una forma sostenible, te recomendamos la entrada del blog sobre microorganismos, que son grandes aliados de la sostenibilidad agrícola.

Identifying the truth about antibiotic use in farm animals can be difficult, with myriad points of view, opinions and even misinformation available online at the click of a button. We spoke with various poultry specialists about antibiotic-free production in poultry, feed additives in poultry nutrition and flock health to help us clarify the facts. Here is what they think about a few of the most frequently asked questions.

1. Is it possible to raise animals completely antibiotic-free?

Yes, it is possible to raise animals completely antibiotic-free in the poultry industry. However, when an animal is sick and requires an antibiotic, we must do what is necessary to keep animals, humans and our food system safe.

According to Dr. Richard Murphy, research director at the Alltech European Bioscience Centre in Dunboyne, Ireland, while the use of antibiotics in agriculture cannot and should not completely stop due to significant animal welfare implications, this needs to be done judiciously. He says that the industry should look at completely removing antibiotic growth promoters (AGP), and many countries have already introduced policies regarding AGP due to antimicrobial resistance concerns.

Dr. Kayla Price, poultry technical manager for Alltech Canada, also agrees that the judicious use and reduction of antibiotics in poultry production is here to stay.

“I think it is really important when we are starting to look at general bird health that we make sure we are taking on a holistic approach,” she explained. “Specifically, we really have to think of the intestinal system from hatch to finish.”

Price highlights that there is no one silver bullet solution for removing antibiotics; nutrition and biosecurity are both crucial to ensure success.

Dr. Dulmelis Sandu, poultry veterinarian for Alltech US, states that as stewards to the animals that we grow for food production, it is necessary to ensure that there are options available to support what is best for the animals at each stage of production — some of which may require antibiotic support or intervention.

“It is our responsibility as an industry to provide the right management and best rearing practices to avoid, or at least reduce, the amounts of antibiotics used in animals,” said Sandu. “This is mainly due to the potential implications related to animal welfare, the economic impact related to the expense of antibiotic usage and the overall enhancement of animal health .”

There are many approaches to reduce or eliminate the use of antibiotics from poultry production. A preventative approach, such as using a feed additive program, can help reduce the challenges faced when antibiotics are not used and aid long-term flock health and wellness.

2. Does animal consumption of antibiotics affect human resistance?

According to the National Academy of Medicine, “antibiotic usage in livestock results in the direct spread of antibiotic-resistant bacteria to humans.” Specifically, antibiotic resistance can transfer between bacteria, and these bacteria can move between people, animals and the environment. Even though removing antibiotics from animal production will not stop resistance when considering human misuse of antibiotics, our responsibility is to reduce this risk as much as possible. Regardless of the extent to which animal consumption is connected, we need to focus on strategies that minimize the overall risk of resistance.

Antibiotic resistance has the potential to become one of the greatest challenges of our generation due to the ever-increasing rise in bacterial strains that are progressively less sensitive to existing treatments. A drawback to the use of antibiotics is their non-specific effects on the gut microbiome. In fact, their use can lead to an overall gut microfloral diversity reduction, allowing for the continued proliferation of resistant species. This can have negative impacts on both flock health and performance. One strategy includes using nutritional supplements such as mannan-rich fractions (MRF) to rehabilitate microfloral diversity. This approach will have significant practical value in commercial production and also beneficially impact consumer health and well-being.

3. Could an animal be treated with antibiotics for illness and still go to market?

Yes, even on farms and ranches where they focus on raising animals without antibiotics, if an animal is sick and needs antibiotic treatment, it is separated from the herd and can continue to go through traditional markets. However, a withdrawal period would be required to ensure that no traces of the antibiotic remain in the poultry meat/egg products. In meat production, an animal that has been treated with antibiotics is not put back with the same herd or labeled as raised without antibiotics.

In conclusion, antibiotics can assist in maintaining overall animal production, performance and productivity. In countries that banned antibiotics as a growth promoter in production systems, other alternatives must be explored to meet the population’s growing demand for food. Increased biosecurity and enhanced nutrition are two areas that require attention. Nutrition is critical to ensure the animal’s health and productivity. To protect our animals and our food supply, every producer’s operation will need to place a strong emphasis on providing nutrition that strengthens gut health and immunity.

 Antibiotic-free poultry production has been a hot topic in recent years. Many countries have banned the use of antibiotics in animal feed as growth promoters due to concerns about antimicrobial resistance. In other countries, antibiotics that are medically important for humans have been voluntarily or regulated to be removed or significantly reduced in poultry production. There are also places where veterinarians prescribe antibiotics, and sick poultry can still be treated if a veterinarian deems it necessary.

With the reduced use of antibiotics in poultry production, many countries have decided to allow the use of chemical and ionophore anticoccidials to help offset some of the common challenges that arise in poultry production. Chemical and ionophore anticoccidials help manage a common and costly parasitic disease in poultry, coccidiosis.

Some restaurants and retailers have chosen to only use antibiotic-free poultry (e.g., “raised without antibiotics,” “no antibiotics ever,” etc.), in which no antibiotics can be used during poultry production.

Whether antibiotics are reduced or eliminated in poultry production, producers who manage poultry in these systems share the major goals of:

1. Ensuring good intestinal health in poultry to optimize growth performance as well as prevent poultry diseases, such as necrotic enteritis and coccidia.

2. Producing safe, healthy food for the growing global population.

How are antibiotics used in global poultry production?

The three main programs regarding antibiotic use in global poultry production are:

1. “No antibiotics ever” or “raised without antibiotics”: Poultry that has never been fed any antibiotics (including ionophore anticoccidials). Products from these systems are clearly labeled to differentiate them from other production systems.

2. Reduced antibiotic use: Allows antibiotics not used in human medicine (e.g., chemical and ionophore anticoccidials), excluding medically important antibiotics. This type of production may label the meat in some countries, while it may be the standard production system in others. 

3. Antibiotics used as growth promoters (AGP): Some countries still use antibiotics at lower levels with the intent to support poultry growth. However, if producers from these countries are exporting to markets with reduced antibiotic use/“no antibiotics ever” production policies, then they must meet those specific criteria.

Why is antibiotic-free poultry production becoming increasingly popular?

Consumer concerns about antibiotic resistance:

Decades after the invention of penicillin by Sir Alexander Fleming in 1928, antimicrobials came into wide use in the global poultry industry in the 1940s to treat parasitic diseases and specific bacterial infections, as well as to improve growth and efficiency.

According to World Health Organization (WHO), antibiotic resistance occurs naturally, but misuse of antibiotics in humans and animals accelerates the process.

Antimicrobial resistance can impact both animals as well as humans. Antimicrobial resistance (to anticoccidials and antibiotics) can be found in the poultry flock and create issues when managing or treating an illness within the flock. There is still a debate as to whether antibiotic resistance in agriculture or companion animals strongly influences antibiotic resistance in humans. 

There is an acknowledgment that human medicine is the primary driver of antibiotic-resistant infections in humans. However, “no antibiotics ever” poultry production in many developed countries has become increasingly popular due to a consumer perception that antibiotic-free produced poultry is superior to conventionally raised poultry, even if that poultry is raised with reduced antibiotic use.

Recent regulations to ensure human safety:

From a regulatory standpoint, many countries across the globe have introduced policies regarding AGP due to antimicrobial resistance concerns.

Some countries brought in overall regulatory change for all poultry production practices; several have made some regulatory changes, while in other countries, the industry voluntarily made changes. Some retailers and restaurant chains around the globe have chosen to produce or purchase poultry meat raised with reduced or no use of antibiotics. Overall, these examples show that the poultry industry continues to do what is needed to meet consumer demands. 

What are common challenges of antibiotic-reduced or antibiotic-free poultry production?

Common challenges that poultry producers face when switching to antibiotic-free are poor gut health, reduced bird immunity and a decrease in growth performance.

1. Gut health

One of the producers’ top concerns about not using AGP is leaving the birds more susceptible to gut health issues. A healthy gut is more than just the absence of clinical diseases; it is about sustainably producing birds to reach their full genetic potential.

Below is an infographic of a healthy gut that efficiently absorbs nutrients (top image) compared to an unhealthy gut (bottom two images).

2. Poultry immunity and growth performance

Another challenge when considering switching from traditional to antibiotic-free poultry production is poultry diseases, especially enteric diseases such as coccidiosis and necrotic enteritis (NE), caused by species of Eimeria and Clostridium perfringens, respectively. Consideration must also go to viral challenges, which may lead to secondary bacterial issues that take advantage of the weakened immune system. 

In addition to disease, overall poultry health, growth and immune function can be negatively impacted by other stressors, such as feed, water, environmental and behavioral. These stressors, if significant, can themselves create issues. But problems can also develop if there are many small stressors, especially if these are combined with a low, moderate, or high disease challenge.

Depending on the challenge levels, the bird’s natural immunity will not be enough to manage the threat. Because of this, it is always better to work on a preventative rather than reactive basis. Prevention must be a holistic approach that considers feed, water, environment and bird management, as well as an implementable feed additive program. Typically, in antibiotic-reduced or antibiotic-free poultry production programs, a combination of non-antibiotic additives are included in the feed or water as alternatives to antibiotics.

Examples of alternatives to antibiotics: non-antibiotic feed additives

• Probiotics (“direct-fed microbials,” “viable microbial products”): Live microbial supplements with defined microorganisms that beneficially affect the host by improving its intestinal microbial balance.  
• Enzymes: Substances produced by a living organism that help convert a less digestible component of feed (e.g., sugar, fiber, protein) into a more easily absorbed form for animals to utilize.
• Prebiotics: “A selectively fermented ingredient that results in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health” (ISAPP, 2008). 
• Yeasts: There are 1,500 different yeast species, with a few being used as agriculture feed additives. Saccharomyces cerevisiae can be used in many different forms, including a whole live yeast, the outer yeast cell wall, the inner yeast cell wall and the yeast extract.
• Mannan Rich Fraction (MRF): A second-generation form derived from nutrigenomics analysis of Saccharomyces cerevisiae mannan oligosaccharides. Research has demonstrated that MRF can support immune defense, gut microbial health, gut function and development.
• Organic acids: Acids with weak acidic properties that do not separate completely in the presence of water. Some examples of organic acids are citric acid, short-chain fatty acids (e.g., acetic, butyric acid) and medium-chain fatty acids (e.g., lauric, caproic acid). Each type of organic acid has unique properties and can be used for different purposes in poultry production.
• Inorganic acids: Mineral acids that contain no carbon atoms and break down completely in the presence of water (e.g., phosphoric acid). Often used to make the pH of water or feed more acidic quickly.
• Phytobiotics: Plant compounds and extracts from herbs and spices with multiple benefits, including antimicrobial, anticoccidial and immune support.
• Postbiotics: Soluble, non-viable metabolites produced by a bacterial or probiotic metabolic process that can reduce the gut pH, prohibit opportunistic pathogen proliferation and enhance host health (Aguilar-Toalá et al., 2018).

How can producers address the challenges of antibiotic-reduced or antibiotic-free poultry production?

Reducing antibiotic use with the Seed, Feed, Weed concept

Imagine sowing seeds of crops you want to grow, fertilizing the crops for optimal growth and weeding out other plants that may prevent your crop from growing optimally.

Applying this concept to poultry, the Alltech Seed, Feed, Weed (SFW) program aids in reducing antibiotic usage by:

• Seeding the gut with favorable organisms for improved performance in young poultry. It is crucial to first seed the intestine with the correct bacteria as soon as possible after hatch.
• Feeding a favorable environment to provide a competitive advantage to favorable bacteria, which are tolerant to acidic environments, unlike most pathogens. Once a beneficial microflora community and intestinal ecology are established, the villi will flourish. The healthier the villi a bird has, the more efficiently nutrients are absorbed, which leads to a better feed conversion rate.
• Weeding out unfavorable bacteria by selective exclusion. The gut can also contain harmful pathogenic microbes, which can damage the villi. It is necessary to weed them out before they can attach to the gut lining and replicate enough to cause disease. 

While antibiotics still have a crucial role in disease outbreak incidences, effective gut health management using the SFW program has been shown to reduce the need for antibiotic use in many commercial flocks, as well as enhance performance across several measures. Ultimately, the SFW program helps ensure poultry producers achieve more efficient, profitable and sustainable production.

As some producers have demonstrated, focusing on gut health is the foundation for performance and profitability in poultry production.

Paired with effective biosecurity, bird, water and farm management, the Alltech SFW solution helps producers get one step further on the path of improved performance and reduced antibiotic use.

References are available upon request.

Antibiotic-free poultry production has been a hot topic in recent years. Many countries have banned the use of antibiotics in animal feed as growth promoters due to concerns about antimicrobial resistance. In other countries, antibiotics that are medically important for humans have been voluntarily or regulated to be removed or significantly reduced in poultry production. There are also places where veterinarians prescribe antibiotics, and sick poultry can still be treated if a veterinarian deems it necessary.

With the reduced use of antibiotics in poultry production, many countries have decided to allow the use of chemical and ionophore anticoccidials to help offset some of the common challenges that arise in poultry production. Chemical and ionophore anticoccidials help manage a common and costly parasitic disease in poultry, coccidiosis.

Some restaurants and retailers have chosen to only use antibiotic-free poultry (e.g., “raised without antibiotics,” “no antibiotics ever,” etc.), in which no antibiotics can be used during poultry production.

Whether antibiotics are reduced or eliminated in poultry production, producers who manage poultry in these systems share the major goals of:

1. Ensuring good intestinal health in poultry to optimize growth performance as well as prevent poultry diseases, such as necrotic enteritis and coccidia.

2. Producing safe, healthy food for the growing global population.

How are antibiotics used in global poultry production?

The three main programs regarding antibiotic use in global poultry production are:

1. “No antibiotics ever” or “raised without antibiotics”: Poultry that has never been fed any antibiotics (including ionophore anticoccidials). Products from these systems are clearly labeled to differentiate them from other production systems.

2. Reduced antibiotic use: Allows antibiotics not used in human medicine (e.g., chemical and ionophore anticoccidials), excluding medically important antibiotics. This type of production may label the meat in some countries, while it may be the standard production system in others. 

3. Antibiotics used as growth promoters (AGP): Some countries still use antibiotics at lower levels with the intent to support poultry growth. However, if producers from these countries are exporting to markets with reduced antibiotic use/“no antibiotics ever” production policies, then they must meet those specific criteria.

Why is antibiotic-free poultry production becoming increasingly popular?

Consumer concerns about antibiotic resistance:

Decades after the invention of penicillin by Sir Alexander Fleming in 1928, antimicrobials came into wide use in the global poultry industry in the 1940s to treat parasitic diseases and specific bacterial infections, as well as to improve growth and efficiency.

According to World Health Organization (WHO), antibiotic resistance occurs naturally, but misuse of antibiotics in humans and animals accelerates the process.

Antimicrobial resistance can impact both animals as well as humans. Antimicrobial resistance (to anticoccidials and antibiotics) can be found in the poultry flock and create issues when managing or treating an illness within the flock. There is still a debate as to whether antibiotic resistance in agriculture or companion animals strongly influences antibiotic resistance in humans. 

There is an acknowledgment that human medicine is the primary driver of antibiotic-resistant infections in humans. However, “no antibiotics ever” poultry production in many developed countries has become increasingly popular due to a consumer perception that antibiotic-free produced poultry is superior to conventionally raised poultry, even if that poultry is raised with reduced antibiotic use.

Recent regulations to ensure human safety:

From a regulatory standpoint, many countries across the globe have introduced policies regarding AGP due to antimicrobial resistance concerns.

Some countries brought in overall regulatory change for all poultry production practices; several have made some regulatory changes, while in other countries, the industry voluntarily made changes. Some retailers and restaurant chains around the globe have chosen to produce or purchase poultry meat raised with reduced or no use of antibiotics. Overall, these examples show that the poultry industry continues to do what is needed to meet consumer demands. 

What are common challenges of antibiotic-reduced or antibiotic-free poultry production?

Common challenges that poultry producers face when switching to antibiotic-free are poor gut health, reduced bird immunity and a decrease in growth performance.

1. Gut health

One of the producers’ top concerns about not using AGP is leaving the birds more susceptible to gut health issues. A healthy gut is more than just the absence of clinical diseases; it is about sustainably producing birds to reach their full genetic potential.

Below is an infographic of a healthy gut that efficiently absorbs nutrients (top image) compared to an unhealthy gut (bottom two images).

2. Poultry immunity and growth performance

Another challenge when considering switching from traditional to antibiotic-free poultry production is poultry diseases, especially enteric diseases such as coccidiosis and necrotic enteritis (NE), caused by species of Eimeria and Clostridium perfringens, respectively. Consideration must also go to viral challenges, which may lead to secondary bacterial issues that take advantage of the weakened immune system. 

In addition to disease, overall poultry health, growth and immune function can be negatively impacted by other stressors, such as feed, water, environmental and behavioral. These stressors, if significant, can themselves create issues. But problems can also develop if there are many small stressors, especially if these are combined with a low, moderate, or high disease challenge.

Depending on the challenge levels, the bird’s natural immunity will not be enough to manage the threat. Because of this, it is always better to work on a preventative rather than reactive basis. Prevention must be a holistic approach that considers feed, water, environment and bird management, as well as an implementable feed additive program. Typically, in antibiotic-reduced or antibiotic-free poultry production programs, a combination of non-antibiotic additives are included in the feed or water as alternatives to antibiotics.

Examples of alternatives to antibiotics: non-antibiotic feed additives

• Probiotics (“direct-fed microbials,” “viable microbial products”): Live microbial supplements with defined microorganisms that beneficially affect the host by improving its intestinal microbial balance.  
• Enzymes: Substances produced by a living organism that help convert a less digestible component of feed (e.g., sugar, fiber, protein) into a more easily absorbed form for animals to utilize.
• Prebiotics: “A selectively fermented ingredient that results in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health” (ISAPP, 2008). 
• Yeasts: There are 1,500 different yeast species, with a few being used as agriculture feed additives. Saccharomyces cerevisiae can be used in many different forms, including a whole live yeast, the outer yeast cell wall, the inner yeast cell wall and the yeast extract.
• Mannan Rich Fraction (MRF): A second-generation form derived from nutrigenomics analysis of Saccharomyces cerevisiae mannan oligosaccharides. Research has demonstrated that MRF can support immune defense, gut microbial health, gut function and development.
• Organic acids: Acids with weak acidic properties that do not separate completely in the presence of water. Some examples of organic acids are citric acid, short-chain fatty acids (e.g., acetic, butyric acid) and medium-chain fatty acids (e.g., lauric, caproic acid). Each type of organic acid has unique properties and can be used for different purposes in poultry production.
• Inorganic acids: Mineral acids that contain no carbon atoms and break down completely in the presence of water (e.g., phosphoric acid). Often used to make the pH of water or feed more acidic quickly.
• Phytobiotics: Plant compounds and extracts from herbs and spices with multiple benefits, including antimicrobial, anticoccidial and immune support.
• Postbiotics: Soluble, non-viable metabolites produced by a bacterial or probiotic metabolic process that can reduce the gut pH, prohibit opportunistic pathogen proliferation and enhance host health (Aguilar-Toalá et al., 2018).

How can producers address the challenges of antibiotic-reduced or antibiotic-free poultry production?

Reducing antibiotic use with the Seed, Feed, Weed concept

Imagine sowing seeds of crops you want to grow, fertilizing the crops for optimal growth and weeding out other plants that may prevent your crop from growing optimally.

Applying this concept to poultry, the Alltech Seed, Feed, Weed (SFW) program aids in reducing antibiotic usage by:

• Seeding the gut with favorable organisms for improved performance in young poultry. It is crucial to first seed the intestine with the correct bacteria as soon as possible after hatch.
• Feeding a favorable environment to provide a competitive advantage to favorable bacteria, which are tolerant to acidic environments, unlike most pathogens. Once a beneficial microflora community and intestinal ecology are established, the villi will flourish. The healthier the villi a bird has, the more efficiently nutrients are absorbed, which leads to a better feed conversion rate.
• Weeding out unfavorable bacteria by selective exclusion. The gut can also contain harmful pathogenic microbes, which can damage the villi. It is necessary to weed them out before they can attach to the gut lining and replicate enough to cause disease. 

While antibiotics still have a crucial role in disease outbreak incidences, effective gut health management using the SFW program has been shown to reduce the need for antibiotic use in many commercial flocks, as well as enhance performance across several measures. Ultimately, the SFW program helps ensure poultry producers achieve more efficient, profitable and sustainable production.

As some producers have demonstrated, focusing on gut health is the foundation for performance and profitability in poultry production.

Paired with effective biosecurity, bird, water and farm management, the Alltech SFW solution helps producers get one step further on the path of improved performance and reduced antibiotic use.

References are available upon request.

I want to learn more about poultry nutrition. 

Identifying the truth about antibiotic use in farm animals can be difficult, with myriad points of view, opinions and even misinformation available online at the click of a button. We spoke with various poultry specialists about antibiotic-free production in poultry, feed additives in poultry nutrition and flock health to help us clarify the facts. Here is what they think about a few of the most frequently asked questions.

1. Is it possible to raise animals completely antibiotic-free?

Yes, it is possible to raise animals completely antibiotic-free in the poultry industry. However, when an animal is sick and requires an antibiotic, we must do what is necessary to keep animals, humans and our food system safe.

According to Dr. Richard Murphy, research director at the Alltech European Bioscience Centre in Dunboyne, Ireland, while the use of antibiotics in agriculture cannot and should not completely stop due to significant animal welfare implications, this needs to be done judiciously. He says that the industry should look at completely removing antibiotic growth promoters (AGP), and many countries have already introduced policies regarding AGP due to antimicrobial resistance concerns.

Dr. Kayla Price, poultry technical manager for Alltech Canada, also agrees that the judicious use and reduction of antibiotics in poultry production is here to stay.

“I think it is really important when we are starting to look at general bird health that we make sure we are taking on a holistic approach,” she explained. “Specifically, we really have to think of the intestinal system from hatch to finish.”

Price highlights that there is no one silver bullet solution for removing antibiotics; nutrition and biosecurity are both crucial to ensure success.

Dr. Dulmelis Sandu, poultry veterinarian for Alltech US, states that as stewards to the animals that we grow for food production, it is necessary to ensure that there are options available to support what is best for the animals at each stage of production — some of which may require antibiotic support or intervention.

“It is our responsibility as an industry to provide the right management and best rearing practices to avoid, or at least reduce, the amounts of antibiotics used in animals,” said Sandu. “This is mainly due to the potential implications related to animal welfare, the economic impact related to the expense of antibiotic usage and the overall enhancement of animal health .”

There are many approaches to reduce or eliminate the use of antibiotics from poultry production. A preventative approach, such as using a feed additive program, can help reduce the challenges faced when antibiotics are not used and aid long-term flock health and wellness.

2. Does animal consumption of antibiotics affect human resistance?

According to the National Academy of Medicine, “antibiotic usage in livestock results in the direct spread of antibiotic-resistant bacteria to humans.” Specifically, antibiotic resistance can transfer between bacteria, and these bacteria can move between people, animals and the environment. Even though removing antibiotics from animal production will not stop resistance when considering human misuse of antibiotics, our responsibility is to reduce this risk as much as possible. Regardless of the extent to which animal consumption is connected, we need to focus on strategies that minimize the overall risk of resistance.

Antibiotic resistance has the potential to become one of the greatest challenges of our generation due to the ever-increasing rise in bacterial strains that are progressively less sensitive to existing treatments. A drawback to the use of antibiotics is their non-specific effects on the gut microbiome. In fact, their use can lead to an overall gut microfloral diversity reduction, allowing for the continued proliferation of resistant species. This can have negative impacts on both flock health and performance. One strategy includes using nutritional supplements such as mannan-rich fractions (MRF) to rehabilitate microfloral diversity. This approach will have significant practical value in commercial production and also beneficially impact consumer health and well-being.

3. Could an animal be treated with antibiotics for illness and still go to market?

Yes, even on farms and ranches where they focus on raising animals without antibiotics, if an animal is sick and needs antibiotic treatment, it is separated from the herd and can continue to go through traditional markets. However, a withdrawal period would be required to ensure that no traces of the antibiotic remain in the poultry meat/egg products. In meat production, an animal that has been treated with antibiotics is not put back with the same herd or labeled as raised without antibiotics.

In conclusion, antibiotics can assist in maintaining overall animal production, performance and productivity. In countries that banned antibiotics as a growth promoter in production systems, other alternatives must be explored to meet the population’s growing demand for food. Increased biosecurity and enhanced nutrition are two areas that require attention. Nutrition is critical to ensure the animal’s health and productivity. To protect our animals and our food supply, every producer’s operation will need to place a strong emphasis on providing nutrition that strengthens gut health and immunity.

I want to learn more about poultry nutrition.

The MechFiber270+ six paddle diet feeder is ideal for the medium sized operator. It can feed over 854mm (33.5″) feed barriers and can be easily adapted for rear feed out in narrower feed passages. Designed with the animals’ specific nutritional needs in mind, the MechFiber 270+’s gentle paddle mixing action produces a consistent ration while maintaining the all-important MechFiber structure.

Machines can be built to individual order and dimensions customised for a variety of farm set-ups. A rear feed-out can be fitted to the MechFiber270+.

Angled Paddles

The angled castellated paddles sweep along the mixing chamber floor and through the belly knives at just 7-8 rpm lifting the material to the top before it falls, creating a gentle, non-destructive tumbling action. This guarantees thorough end-to-end mixing of all ingredients, with the correct ration structure, promoting high intakes and performance.

Ease of Maintenance

The MechFiber270+ is specifically designed to be easily maintained on-farm. This ensures that the machine can work hard day in, day out. There are just two chains in the entire machine and both have load capacities far higher than technically required. This simple, functional drive train design means there is no complicated gearbox to go wrong. Bearings, six in all, are mounted externally so they can easily be serviced.

Variable Feed Control and Feed-Out Height

For feed-out, the variable feed control (VFC) or guillotine door opens downward. The paddles push the mixed ration onto the full-length auger resulting in consistent and even feed-out. The VFC door allows you to adjust the rate of discharge. It can be closed during feed-out allowing for the addition of extra feed ingredients to simplify feeding.

Automatic Oiler

An automatic oiling system can be fitted and is operated by the hydraulic rams opening and closing the guillotine door. This delivers ‘pulses’ of oil to the drive chains, lubricating them to the optimum levels for safety and improved chain life.

Other key benefits include:

• Fresh new look with specially moulded black pin seal matt finish front covers.
• Rear ladder made of sleek tubular steel – user-friendly, collapsible and less prone to damage.
• Mixing chamber containing 6-paddle reel with new style paddle castellations ­– improved mix quality, less horsepower required, less machine wear.
• The paddles gently lift & tumble the added materials across the blades ensuring feedstuff is cut to an optimal length without destroying the quality of the fibre. This is to create a mix with the correct chop length & structure for optimum rumen health – improved herd health and productivity.
• Option to add lights over feed-out door and increase the length of the feed-out door – easy to see when ambient lighting is low and quicker feed-out.
• 4th Generation KEENAN Controller, feed management App and InTouch platform for full oversight of the mixing process and all farm data – see ingredient list and order, monitor costs, refusals etc.
• Option of key telematics on Controller – oil sensors, chain tension sensor etc. – helps to maintain machine in good working order

KEENAN provide precision TMR mixer technology to optimally mix and prepare feed for maximum animal performance.

Handcrafted in Ireland, KEENAN offer a comprehensive product portfolio, which extends from horizontal paddle mixers to self-propelled, industrial mixing and orbital for added farmer convenience.

With cutting-edge designs the KEENAN machine range is engineered to help the modern livestock farmer manage a farm efficiently.

For more than 35 years, KEENAN diet feeders have been delivering superior results on -farm, helping you to increase feed efficiency; producing more milk and beef from less feed.

Get it right — every time. 

Using a gentle mixing action to produce a consistent, thoroughly mixed feed, KEENAN MechFiber mixers are unique for the proven nutritional benefits they deliver.  

Combined with InTouch nutrition support, you can rest assured that your animals will receive the correct ration every day, delivering significant improvements in herd health and animal performance. 

Achieve more from your feed. 

Discover how you can achieve up to 16 percent more milk per kilogram of feed. 

Independent trials have consistently shown that the KEENAN mix retains the fibre structure to stimulate rumination, allowing for greater absorption of energy, maximised feed conversion efficiency and, ultimately, maximum herd performance. 

Spend more time on the things that matter. 

Backed by years of independent research, the KEENAN ration has been shown to deliver increased herd performance and reduced herd health issues, giving you more time to spend on the things that matter, safe in the knowledge your herd is being looked after. 

Don’t leave their health to chance. 

Are metabolic issues causing unnecessary challenges in your herd? 

The KEENAN mix is proven to significantly reduce herd health issues such as milk fever, ketosis and retained membranes, not to mention a reduction in assisted calving by up to 53 percent. 

Easily measure, monitor and manage feed efficiency. 

Discover a unique nutritional solution that works for every farm. 

Leveraging the latest in innovative feeding technologies, KEENAN and Alltech have the power to deliver a unique suite of nutritional expertise on-farm, enabling farmers to overcome production challenges in the most sustainable and profitable way. 

Farming is changing; we are, too. 

At KEENAN, we understand that farming is constantly changing. 

As a company, we continue to innovate to meet the changing needs of modern agriculture, ensuring that you have the required feeding solutions to effectively manage your herd’s performance. 

KEENAN are your trusted partner in animal nutrition. With our team of on-farm feeding specialists, you can be sure that you are getting the most proactive nutritional support to ensure that your animals reach their full performance potential.

Find out how KEENAN can help drive success on your farm. Follow us on Facebook, Twitter, LinkedIn and Instagram.  

The Result is in the Mix