How does heat stress impact pigs?

Pigs are more sensitive to hot weather than other livestock animals and can easily be negatively impacted by heat. Heat stress can begin in sows, boars and finishing pigs in temperatures as low as 70°F. Pigs do not have functional sweat glands and, therefore, do not have a way of efficiently cooling themselves. Pigs also have relatively small lungs for their body size, making it difficult for them to remove excess internal heat through respiration.

Heat stress can take a serious toll on pig performance, especially in breeding herds and finishing pigs. Wide fluctuations in temperature are often immensely stressful, resulting in reduced performance, health problems and economic loss. Pigs exhibit heat stress in many ways, and the impact can be seen in both the short and long term.

Preventing heat stress in pigs

• Control the temperature. This is especially important during early and late summer, as wide variations between temperatures in the day and the night can compound the stress that the animals are experiencing. Avoid temperature shifts of more than a few degrees. Monitoring controllers and using sensors and temperature probes is essential to ensure that all systems are operating as expected, especially during periods of high heat.
• Increase ventilation and ensure adequate space. Since pigs can generate an enormous amount of heat, focus on practices that produce less heat. Ensure that each pig has enough space and ventilation. Keep pigs’ movements minimal, and do not disturb the animals during peak temperatures. Check all fans, inlets and soffits to ensure that they are clean and running properly. Worn-out fans, bearings or wiring can have dramatic consequences.
• Use sprinklers, cool cells and fans. Even if you have cooling equipment, ensure that it is set up correctly and is functioning properly.
• Feed during cooler hours. Time feedings to coincide with the cooler parts of the day, such as early mornings and later evenings.
• Focus on water quality and access. It is very important to make sure that pigs have unlimited access to fresh and cool drinking water, as drinking levels can also have a major effect on feed intake. Evaluating pressure and taking water samples at the beginning and end of the water lines can help confirm that the water is of the best quality possible.
• Monitor your pigs. Even if you think it might not feel overly warm, pigs can still be affected by the additional heat they create. Watch for signs that your pigs are overheating, such as faster breathing, fluctuations in feed and water intake levels, reduced activity and lying stretched on the floor (often separated from others).
• Move and transport work pigs early. Keep them in groups and let them set the pace. Spend time with them prior to the move to ease their stress. Keep movements minimal, and do not disturb the animals during the times of day when peak temperatures occur.
• Tailor diets to include technologies that will support them during stressful periods. Data has shown that offering pigs a combination product that includes organic acids, electrolytes, enzymes and probiotics can support young animals during times of stress. Organic acids support probiotic growth in the gut, and enzymes can help to enhance intake and digestibility.

What are mycotoxins?

Mycotoxins are harmful, naturally occurring substances produced by molds and fungi. These fungi commonly grow on feedstuffs and tend to multiply during adverse weather conditions. More than 500 mycotoxins have been identified to date, and this number is steadily increasing. Mycotoxins are invisible, stable and toxic chemical compounds. They are common in the farm environment, surviving in multiple places and on many different types of feed sources.

Mycotoxin risk to pigs

Pigs are extremely sensitive to mycotoxins. Both the type and concentration of mycotoxin(s) the in feed, as well as the age and phase of production of the pig, will determine the degree to which the animal is affected. Young pigs and breeding sows/boars are generally the most adversely affected by mycotoxins, but it is important to note that grow-finish pigs can also be adversely affected by these harmful substances.

Even at low levels in feed, mycotoxin contamination reduces pig performance, affects health status and can contribute to increased mortality rates. In addition, irreversible tissue damage can occur, which can compromise performance long after mycotoxins have been removed from the feed.

Signs of mycotoxin contamination in pigs

The signs may vary depending on the specific type of mycotoxin, the dose ingested and the period of exposure, but they can include:

• Immunosuppression
• Diarrhea
• Reduced pig performance
• Decreased or poor feed intake
• Weight loss
• Damaged gut integrity
• Liver damage
• Abortions
• Stillborn piglets/mummies
• Increased mortality

The range of mycotoxins commonly impacting pigs

Many mycotoxins cause significant health and performance challenges in pigs. These include aflatoxin, ochratoxin, deoxynivalenol, zearalenone, fumonisins, ergot and T-2 toxins. Some of the most severe symptoms develop following exposure to Aspergillus (and Penicillium), Fusarium spp. and Claviceps toxins.

Mycotoxins rarely occur in isolation. It is not uncommon to find multiple mycotoxins in finished feed, which can lead to synergistic activity and, ultimately, to an additive negative effect on the health and productivity of the animal.

For more information on specific types of mycotoxins and related complications, visit knowmycotoxins.com.

Preventing and managing mycotoxins in pigs

Reducing exposure to these harmful substances is key. Detection, prevention and mitigation are critical for an effective mycotoxin management strategy.

Regular analysis of feedstuffs can help uncover potential hidden threats from mycotoxins. It is worth noting that a highly contaminated sample does not mean that the entire crop is bad. Similarly, a “clean” sample does not guarantee that all of your feed is mycotoxin-free. Proper mycotoxin management is essential in order to avoid unpredictable losses and maintain herd performance.

The Alltech 37+® mycotoxin analysis test can help to provide a realistic picture of feed contaminants, which can speed up diagnosis, determine effective remediation and help producers form a more effective mycotoxin control plan.

Is the rising cost of pig production having an impact on your bottom line?

As margins grow ever-tighter, producers are focused on lowering the cost of pig production. Feed costs play a significant role, but some on-farm factors can increase expenses in a less obvious way.

Causes of the increasing cost of pig production

If you find that your production costs are higher than what would be optimal for you, consider evaluating the following potential causes:

• Pig water consumption and quality: Could the water that your pigs are drinking have a detrimental effect on their performance and productivity, thereby increasing your production costs? Water quality and consumption are directly correlated with feed intake because pigs that don’t drink enough water won’t consume enough feed. Pigs tend to drink around 10% of their body weight per day, or roughly two times the amount of feed consumed.
   
• Feed quality and feed efficiency: Are the ingredients in your pig feed compromising growth and performance on your operation? Feed quality is vital, as it plays a significant role in intake and digestibility. With feed costs representing up to 70% of total production costs, ensuring optimum feed quality and maximum feed efficiency should be a top priority for all producers.
   
• Sow mortality: Are your sows getting the nutrition they need for optimum health and performance? There has been an industry-wide increase in sow production, but despite this increase, many nutrient levels have stayed the same. Genetics are progressing at such a fast pace that nutrition can’t keep up, and sow feed intake patterns have changed.
   
• Piglet quality: Are your sows producing poor-quality litters (pigs)? Modern hyper-prolific sows produce larger litters, but as litter size increases, piglet birth weight often decreases and litter variability increases.
   
• Pre-wean mortality: Low birth weight is a major predisposing factor for increased pre-weaning mortality, and lower weaning weights often result in slower growth and lower yielding carcasses.

5 tips to help reduce pig production costs

1. Increase pig water consumption and quality:

• Remember to check your water lines for biofilm buildup and implement a program that monitors and maintains proper levels of these five water quality indicators:
  • Total bacterial count
  • pH
  • Hardness
  • Total dissolved solids
  • Nitrates and nitrites

2. Support feed quality and feed efficiency

• Evaluate average daily feed intake and weight gains, as these can reveal poor performance in a group of pigs.
• Re-evaluate the nutritional needs of your pigs if their average daily feed intake and weight gains are not up to par.
• Poor performance can also indicate other problems, such as mycotoxin contamination — especially for feed refusals — or poor digestibility characteristics of the feed ingredients used.
• Understand the factors that affect feed quality and implement a quality assurance program that will help to ensure that the best-possible nutrition is delivered to your pigs.

3. Reduce sow mortality

• Focus on matching a sow’s feed intake with the level of nutrients needed for her genetic profile.
• Deliver those essential nutrients in the most available form, so they are better absorbed and easily digestible.

4. Increase piglet quality

• Remember that improving piglet quality starts with the sow.
• Ensure that your sows are getting proper nutrition during gestation, farrowing and lactation.

5. Reduce pre-weaning mortality

• Keep in mind that the piglet is entirely reliant on the sow until weaning.
• Make sure that the sow’s nutrition program is allowing her to produce high-quality colostrum and milk so that she may transfer vital nutrients to her litter.

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. 

Pevne veríme, že poľnohospodárstvo má najväčší potenciál na formovanie budúcnosti našej planéty.

Inšpiruje nás veľká výzva, ktorú nám svet postavil - vyrábať dostatok bezpečných a výživných potravín pre všetkých, starať sa o svoje zvieratá a udržiavať svoju pôdu, vzduch a vodu pre ďalšie generácie. Naše prírodné zdroje môžu byť obmedzené, ale ľudská vynaliezavosť je nekonečná.

Planet of Plenty je poslaním:

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Planéta hojnosti je víziou sľubu, možnosti a pozitivity pre budúcnosť. Sme presvedčení, že svet hojnosti je dosiahnuteľný, ale bude potrebné, aby sme všetci spolupracovali.

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In the dairy industry, successfully implementing solutions that “kill two birds with one stone” requires innovation and usable data. Finding ways to reduce the carbon footprint on dairy cattle operations while also maintaining high milk production is just that kind of situation.

It is important to understand that dairy production is on a continuous path of growth. Some insightful data provided by the IFCN shows that global milk production is projected to increase by 35% between 2017 and 2030. This level of growth is promising for the industry but will also present many challenges and raise questions about our ability to provide more with fewer resources while adopting practices that are environmentally sound. To top everything off, all of this must be achieved while also continuing to increase transparency for consumers about how their milk is produced.

The main question is: Can we reduce the carbon footprint of milk while also improving our production and profitability?

Greenhouse gases have been a trending topic among consumers for several years, and this topic is now resonating more with dairy farmers across the world, as new regulations and initiatives are being presented. To achieve reduced emissions, we must look at ways to optimize production — including via nutritional solutions, which will play a very big role as we go forward.

Dairy producers can utilize nutritional solutions as tools for reducing methane emissions from dairy cows, but technologies that offer environmental benefits cannot compromise on animal performance, as doing so would mean requiring more animals to meet the growing demand for food. However, before looking to implement any of these solutions, dairy producers will need to measure their carbon footprint.

TOOL ONE: Alltech E-CO₂

To successfully reduce our greenhouse gas emissions, we must first know where these emissions come from. Analytical services, such as Alltech E-CO₂, identify and quantify these hotspots through accredited environmental assessments. Over the past 10 years and more than 10,000 assessments, Alltech E-CO₂ has found that the two largest sources of emissions on dairy farms are enteric emissions (i.e., methane from the rumen) and feed use. Together, these two sources contribute more than 60% of all emissions on dairy operations. These sources relate to rumen health and an animal’s ability to best maximize the feed it is being fed. By ensuring the production of a healthy and productive cow, we are helping operations improve their production efficiency while also enabling energy to be utilized for milk production and regular body maintenance, rather than being wasted by fighting health challenges. This type of information is critical for identifying targeted solutions that will enhance our methane mitigation strategies.

To successfully reduce a farm’s carbon footprint, we must look beyond one gas in one area and consider the balance of emissions across the entire farm. A lifecycle observation is one way of doing that, and it’s all about identifying opportunities to reduce waste and improve farm efficiency, which will translate to more money for the producer.

Learn more about Alltech E-CO₂ here.

Read on to learn more about two nutritional solutions that work to target the areas where there is room for improvement, as identified by Alltech E-CO₂.

TOOL TWO: Optigen^®

Optigen is a feed ingredient backed by years of robust research data that works to support production efficiency and sustainability. Optigen, a concentrated source of non-protein nitrogen, releases nitrogen into the rumen in a slow-release form. This provides a sustained release of ammonia in the rumen in sync with fermented carbohydrate digestion, thus allowing for efficient microbial protein synthesis in the rumen.  

In order to gather clear evidence that shows how we can use feed strategies to reduce our carbon footprint, the FAO developed a standard guideline for the environmental performance of feed additives in the livestock supply chain. These standards recommend the use of data from meta-analyses and life cycle analyses. Meta-analyses make it possible to combine data from years of multiple studies to arrive at an evidence-based conclusion by using comprehensive statistical procedures. Life-cycle analyses allow us to quantify the greenhouse gas emissions along the entire supply chain or in the production cycle of a particular product. Combining these two approaches demonstrates how feeding technologies can contribute to the reduction of greenhouse gas emissions and/or better sustainability credentials.

Included here is an example of a meta-analysis of Optigen. The data from this meta-analysis indicate that, over the course of around two decades, research has shown that using Optigen is associated with a 23% reduction, on average, of plant protein sources in the diet. Soybean meal, specifically, can be reduced by about 21%, and an increase in feed efficiency of around 3% has also been documented. Additionally, diets that include Optigen and use reduced amounts of plant protein sources have been shown to improve nitrogen utilization efficiency by 4%, leading to a 14% reduction in the total carbon footprint of the diets of animals used in milk production.

 Read the full meta-analysis here.

TOOL 3: Yea-Sacc^®

There are some products on the market — like yeast cultures — that can help improve production efficiency while also reducing the carbon footprint of an operation. Yea-Sacc is a yeast culture based on the Saccharomyces cerevisiae strain of yeast. Yea-Sacc modifies rumen activity by supporting a consistent improvement in the growth and activity of lactic acid-utilizing bacteria, which helps stabilize the rumen pH. At the same time, it also works to improve the digestion and utilization of nutrients. Thanks to these types of improvements, cows can absorb more nutrients for higher milk production.

Utilizing a meta-analysis approach once again, a collection of 31 studies has shown that feeding Yea-Sacc to dairy cows can lead to an increased milk yield of 1 kg/head/day, on average, and can reduce the carbon footprint and nitrogen emission intensity by around 3% and 5.4%, respectively. These numbers demonstrate that it is possible for milk production efficiency to increase and for the carbon footprint and nitrogen excretion intensity to decrease simultaneously.

Explore the additional benefits of Yea-Sacc here.

At the beginning of this blog, we posed a question: Can we reduce the carbon footprint of milk while also improving our production and profitability? With proven tools like the ones outlined here, the answer to that question is yes: It is possible to reduce the carbon footprint of dairy production and to improve our economic returns and performance at the same time. Based on the data compiled in various meta-analyses, it is clear that there are feeding solutions on the market that farmers can use to reduce their emissions and increase their productivity and profitability in conjunction with nutritional strategies that will help improve production efficiency in dairy systems.

At the heart of Alltech is an entrepreneurial journey.

In the 1970s, our founder, Dr. Pearse Lyons, immigrated to the United States with a dream: to sustain our planet and all things living on it. As an Irish scientist, he saw an opportunity to apply his yeast fermentation expertise to animal nutrition challenges, and his dream became a reality when he founded Alltech in 1980 with just $10,000.

Today, a global team of more than 6,000 people around the world shares this vision of sustaining and nourishing the world’s plants, animals and people.

We deliver on this vision by improving plant, feed and food quality through nutrition and scientific innovation, particularly yeast-based technology. Our team is fully committed to helping plants and animals achieve their full potential while supporting producers in greater efficiency, profitability and sustainability.

Starting with the soil

We provide natural-based products and solutions to agronomic and horticultural challenges facing producers across the globe, addressing the production of citrus, silage and everything in between.At Alltech Crop Science, growth is natural with us.

Our goal is to seamlessly bridge the gap between science and sustainability. By sharing our expertise, providing constant technical support and exploring the intricacies of each region we serve, we are not only pursuing greater productivity, profitability and sustainability for every crop — we are working alongside producers and agronomists to build the future of agriculture.

Focusing on the feed…

Through our innovative study of nutrigenomics, our nutritional technologies help animals maximize the nutrients in their feed for optimal well-being and performance.

We work with producers across the globe to address the animal nutrition issues most important to them, including:

• Feed efficiency
• Antibiotic-free production
• Food enrichment
• Management of mycotoxins
• Gut health
• Protein
• Enzymes
• Minerals

...and the farm

Alltech’s support goes beyond nutrition. We partner with producers to increase their efficiency, productivity and profitability through analytical services, including:

• Alltech IFM to analyze the feed ration
• Alltech 37+ to quantify mycotoxin risk
• Alltech E-CO₂ to assess on-farm efficiency and sustainability

Food

We bring traceability, quality and improved nutrition to the table.

As a family company, we understand the consumer’s desire to ensure that their family’s meals are as safe and nutritious as possible. From our innovative use of organic minerals to our work in crop science, we focus on improving nutrient value throughout the food chain.

Our guiding principle

In all of these endeavors, we are guided by our ACE principle, our promise that in doing business we have a positive impact on the Animal, Consumer and Environment.

Alltech Canada’s journey began in 1988 with the opening of our first office in Guelph, Ontario. Over the years, we have expanded our footprint to better serve farmers and agribusinesses across the country. Today, our team operates from four key locations: Guelph, Ontario; Winnipeg, Manitoba, Calgary, Alberta, and St-Hyacinthe, Quebec.

We are proud to partner with the Canadian agriculture industry from coast to coast, delivering local expertise, world-class technical support, and cutting-edge nutritional innovations. Our dedicated team members, located across Canada, work tirelessly to help you maximize efficiency, enhance sustainability, and drive profitability in your operations.

At Alltech Canada, our commitment to advancing agriculture remains at the heart of everything we do, empowering producers to succeed today and build a stronger tomorrow.

Why the Alltech^® In Vitro Fermentation Model?

The Alltech^®In Vitro Fermentation Model (IFM) is a support tool for nutritionists to evaluate and troubleshoot rations in order to maximize feed efficiency and reduce ever-rising feed costs. 

Nutritionists rely on nutritional models and chemical feed characteristics to formulate diets. However, this information is static and does not provide a complete evaluation of nutrient availability. Alltech IFM is a dynamic diagnostic tool that measures the digestion of feed in the rumen in real time. This allows us to get a comprehensive view of feed digestion as opposed to a snapshot from a single point in time.    

What is Alltech IFM?

Alltech IFM simulates rumen fermentation to evaluate the energy and protein availability of feeds. This technique is based on measuring gas production from microbial digestion as a proxy for real-time digestion. Since we continuously measure gas production, we are able to separate the energy contribution of feed ingredients by the rate of digestion. We can describe how much and at what rate carbohydrates from quickly degrading sources (e.g., starches and sugars) and slowly degrading sources (e.g., fiber) are contributing to the balance of the ration. We also measure microbial biomass to indicate protein availability and protein-to-energy balance in the ration. Alltech IFM analysis also includes a basic wet chemistry to provide a complete picture of the feed sample.

How does it work?

Feed samples are incubated using rumen fluid and a buffer system to mimic natural rumen fermentation in the animal. As digestion progresses, volumes of fermentation gases, such as methane and carbon dioxide, are continuously monitored using an automated system.

• Alltech IFM measures gas production, taking into account all nutrients fermented (solubles and insolubles). Total gas production is separated into quickly and slowly fermenting carbohydrates using mathematical equations.
• Estimates of rates of degradation of the different carbohydrate fractions provide additional information on the nutritive value of the feed.
• Measurement of fermentation byproducts includes:

• Yield of microbial biomass (i.e., source of metabolizable protein to the animal).
• Volatile fatty acid profile (i.e., source of energy to the animal).
• Total gas production.
• In vitro dry matter digestibility.

Alltech IFM applications:

• Nutritional tool to optimize ruminal function, ruminal starch availability and fiber digestion in the rumen, and protein balance.
• Single test provides more accurate, informed recommendations to optimize feed in a relatively short period of time and at low cost.
• Troubleshoot potential problems and develop supplementation strategies to optimize feed efficiency and profitability, which are tailored to the customer’s feeding programs.
• Estimates of gas production can help identify total mixed rations that are less efficient and that produce excessive gas per unit of dry matter digested.  Ingredient and chemical composition are evaluated in conjunction with gas pool sizes to identify sources of potential problems.

Frequently asked questions:

• What types of samples do you recommend submitting?
  • We focus on total mixed rations in order to characterize what the animal is eating. The individual ingredients included in a total mixed ration will have associative effects on the digestion of the ration as a whole that cannot be determined based on individual analysis. However, analyzing individual ingredients can be useful in the case of forages, especially corn silage and hay. Alltech IFM results will give you the information to evaluate the forage quality, for example, if you need to choose between multiple bunkers of corn silage or decide whether to buy a lot of hay.
• What is the effect of particle size on Alltech IFM results?
  • On receipt of the feed sample in the lab, we dry and grind the sample to prepare it for analysis. This provides us with a consistent sample. It also removes the effect of particle size from the results. However, we test the potential digestibility of the nutrients in the ration and can determine if digestibility issues are a function of chemical or physical form. If the ration is potentially digestible based on Alltech IFM results but you are seeing undigested feed in feces, reducing the particle size of the feed may be the solution. If the potential digestibility of the ration is low due to the chemical makeup of the ration (e.g., due to resistant starch), particle size is likely not the culprit and feed additives such as enzymes or live yeast may provide the solution.
• How will the source of rumen fluid affect Alltech IFM results?
  • We obtain rumen fluid from a fistulated lactating Holstein that is fed a high-producing lactation ration (corn silage, corn grain, soybean meal). While this cow has a different microbial population that your customers’ cows, the results obtained will be applicable to any herd. We maintain standard operating procedures and do quality control for every Alltech IFM test we conduct. The reference ranges we have developed in our lab allow us to compare rations and make recommendations based on relative comparisons that will be applicable across rations.
• Can samples be frozen?
  • If you cannot ship samples right away, you can store them in the refrigerator or freezer. 
• How much sample should be sent?
  • Collect enough total mixed ration sample to fill a 1-gallon plastic bag (about 2 pounds per 1 kilogram).