Las enzimas son esenciales para la vida y cumplen una variedad de funciones, en la industria de alimento balanceado son especialmente importantes gracias a su capacidad de descomponer los nutrientes. Las enzimas son catalizadores naturales que aceleran la velocidad de la mayoría de las reacciones químicas que tienen lugar dentro de las células. Las enzimas generalmente aparecen en forma de estructuras secundarias o terciarias (es decir, tridimensionales). En algunos casos, múltiples unidades terciarias se unen para aumentar la especificidad y/o permitir un control regulador detallado de la reacción catalítica. Esta estructura única puede verse afectada negativamente por las condiciones ambientales, como las variaciones de temperatura y pH, impidiendo que la enzima sea completamente efectiva.

Las enzimas juegan un papel clave en el proceso digestivo del animal. Aunque las enzimas digestivas son producidas por el propio animal, o por organismos microbianos naturales en el sistema digestivo del animal, por muchos años los productores también han utilizado enzimas exógenas o comerciales para promover la utilización de nutrientes y un mejor beneficio de la alimentación animal. Utilizando las aves como ejemplo, los substratos y las enzimas en el alimento generalmente se puede considerar de tres maneras:

1. Enzimas endógenas/producidas naturalmente en el tracto digestivo para la liberación in situ de nutrientes de componentes del alimento, tales como almidones, proteínas y lípidos.
2. Enzimas exógenas no nativas del sistema digestivo del animal que actúan sobre sustratos recalcitrantes que no se digieren fácilmente pero que podrían utilizarse como nutrientes, como es el caso de la glucosa en la celulosa.
3. Enzimas exógenas no producidas por el sistema digestivo del animal que pueden actuar sobre sustratos difíciles de digerir, o donde existan factores antinutricionales, debido a compuestos como β-glucanos, xilanos y fitato.

El desempeño y la rentabilidad son generalmente las principales razones para la inclusión de las enzimas en el alimento balanceado, ya que el resultado directo de una mejor digestión del alimento es la mayor disponibilidad de nutrientes como fósforo, carbohidratos y aminoácidos y, por lo tanto, también el aumento en la energía disponible. Sin embargo, las enzimas también permiten el uso de una gama más amplia de ingredientes, ofreciendo flexibilidad en la formulación de la dieta mediante el uso de fuentes no convencionales o materias primas alternativas.

La búsqueda de fuentes alternativas ha sido el resultado de la demanda creciente de maíz y trigo, lo cual además ha aumentado su valor, lo que ha llevado a los productores de la industria a buscar alimentos alternativos para reducir los costos. Sin embargo, muchas veces las fuentes de alimentos no convencionales no son fáciles de digerir, ya que el animal puede carecer de las enzimas digestivas endógenas necesarias y, por lo tanto, se obtendrá menos nutrición del alimento. El uso de enzimas exógenas para promover la digestibilidad de la alimentación aumenta el valor nutricional de estas fuentes no convencionales.

En los últimos 20 años, el uso de enzimas exógenas en el sector de nutrición animal ha crecido y se ha desarrollado dramáticamente. Se estima que el mercado mundial de enzimas para el sector de alimentación animal supera los USD 1000 millones y se espera que crezca otro ocho por ciento en los próximos cinco años. La fitasa posee actualmente la mayor cuota de mercado; sin embargo, el uso de proteasas y enzimas NSP, como la xilanasa, se ha acelerado hasta tal punto que ahora se incluyen en más del 57% de las dietas para monogástricos. La industria avícola ha sido el mayor usuario de enzimas alimentarias, seguida por las industrias porcina y acuícola.

Ravindran (2013) y Barletta (2011) señalaron que la investigación inicial que estudiaba las enzimas en las dietas avícolas ya se estaba llevando a cabo en la década de 1920. La evolución de continuó durante los años 50 y 60, cuando se inició el uso de dietas de cebada y la investigación mostró que las enzimas mejoraron el desempeño de los animales. Durante los años 80 y 90, una mejor comprensión de los NSP en fibra y su impacto en el desempeño animal se convirtió en un foco de la investigación, además del aumento en el uso de xilanasa. A finales de los 90, el uso de fitasa se convirtió en una práctica estándar. Actualmente, en términos de penetración de la fitasa y carbohidrasa como la xilanasa, el sector de las enzimas para la alimentación animal es un mercado maduro. Los beneficios de proporcionar enzimas exógenas en el alimento incluyen la degradación de los factores antinutricionales, el uso de ingredientes alternativos de menor costo y una mejor conversión alimenticia y desempeño animal, pero para aprovechar al máximo la dieta de sus animales, es importante que elija la enzima adecuada para satisfacer sus necesidades.

Este artículo fue escrito por Kyle McKinney, director global de la plataforma de Manejo de Enzimas de Alltech, y publicado en su cuenta de LinkedIn.

Fibrozyme uses Alltech’s unique enzyme technology to unlock more of the nutrients in fibrous feeds. This means more energy can be extracted providing more energy for the animal thus improving feed conversion efficiency.

Energy BC is a nutrient dense protected fat that is designed to help promote body condition, fertility and overall cow performance.

Click the photo below to download a free Energy BC informational guide.

All-Lac is a natural concentrated probiotic which helps the animal establish a stable and healthier microflora in the gut during the first days of life and after antibiotic therapy. This makes it hard for bad bacteria to get a foothold.

Ahora el Laboratorio 37+ de Alltech puede analizar más de 50 micotoxinas

[DUNBOYNE, Irlanda] Las micotoxinas nuevas y emergentes pueden ahora ser analizadas por el Laboratorio 37+® de Alltech. En total, 5 nuevas micotoxinas han sido añadidas al cuadro de pruebas, lo que eleva el número total de micotoxinas detectables a 54. Esta nueva incorporación aumenta aún más la comprensión de la aparición de micotoxinas y el riesgo potencial para el desempeño de los animales.

Las micotoxinas emergentes hacen referencia a aquellas micotoxinas que no se analizan habitualmente ni están legislativamente reguladas. Sin embargo, las investigaciones han mostrado más evidencia de su creciente incidencia y potencial toxicidad en los animales. Entre las micotoxinas emergentes analizadas ahora por el Laboratorio 37+ de Alltech se incluyen la beauvericina; la moniliformina; las eniatinas A, A1, B y B1; la phomopsin A; y la alternariol. El ácido fusárico también figura en esta categoría de micotoxinas emergentes.

“La prueba de análisis de micotoxinas 37+ de Alltech es la piedra angular del programa de Manejo de Micotoxinas de la compañía”, señaló Nick Adams, director global de Manejo de Micotoxinas de Alltech. “Ahora analizamos 54 micotoxinas. Y con esta nueva capacidad analítica, Alltech está mejor preparada para comprender cómo los alimentos contaminados pueden afectar el desempeño y la salud de los animales”.

Debido a sus propiedades tóxicas, las micotoxinas son una preocupación para los productores de ganado, ya que pueden afectar la calidad del alimento, así como la salud y el desempeño de los animales. Como líder mundial en el manejo de micotoxinas, los resultados del análisis 37+ de Alltech proporcionan una imagen realista de la contaminación por micotoxinas en los ingredientes del alimento balanceado o en las raciones mixtas totales; lo que acelera el proceso de diagnóstico y propone una eliminación efectiva de las micotoxinas, ayudando así a avanzar hacia un plan de control de micotoxinas efectivo.

“Desde que incluimos estas micotoxinas a nuestras capacidades analíticas, ya hemos visto una alta frecuencia de muestras con estos contaminantes”, explicó el Dr. Patrick Ward, director del Laboratorio de Servicios Analíticos de Alltech en Irlanda. “A medida que analicemos más muestras y recopilemos más información, fortaleceremos nuestra comprensión sobre estas micotoxinas”.

Entre los laboratorios de servicios analíticos de micotoxinas 37+ de Alltech en Lexington (Kentucky) y Dunboyne (Irlanda), se han analizado más de 30,000 muestras, en cada una examinándose hasta más de 54 micotoxinas en la dieta del animal.

Para más información sobre el programa de Manejo de Micotoxinas de Alltech visitar: https://www2.knowmycotoxins.com/es

Over 50 mycotoxins can be tested for by the Alltech 37+ Laboratory

[DUNBOYNE, Ireland] New and emerging mycotoxins can now be analysed by the Alltech 37+^® Laboratory. In total, five new mycotoxins have been added to the testing panel, bringing the total number of detectable mycotoxins to 54. These new additions further increase the understanding of mycotoxin occurrence and the potential risk to animal performance.

Emerging mycotoxins refers to mycotoxins that are neither routinely analysed nor legislatively regulated. However, research has shown more evidence of their increasing incidence and potential toxicity to animals. The emerging mycotoxins analysed by Alltech 37+ include beauvericin; moniliformin; enniatins A, A1, B and B1; phomopsin A and alternariol. Fusaric acid also features in this emerging mycotoxin category.

“The Alltech 37+ mycotoxin analysis test is the cornerstone of the Alltech Mycotoxin Management program,” explained Nick Adams, global director, Mycotoxin Management, Alltech. “We now test for 54 mycotoxins. With this new analytical capability, Alltech is better equipped to understand how contaminated feedstuffs might impact animal performance and health.”

Due to their toxic properties, mycotoxins are a concern for livestock producers, as they can impact feed quality as well as animal health and performance. A world leader in mycotoxin management, Alltech’s 37+ test results provide a realistic picture of mycotoxin contamination in feed ingredients or total mixed rations, speeding up the process of diagnosis, and suggest effective remediation and help move toward an effective mycotoxin control plan.

“Since adding these mycotoxins to our analytical capabilities, we have already seen a high frequency of samples with these contaminants,” explained Dr. Patrick Ward, Ireland Analytical Services Laboratory manager, Alltech. “As we test more samples and accumulate more data, we will strengthen our understanding of these mycotoxins.”

Between Alltech’s 37+ mycotoxin analytical services laboratories in Lexington, Kentucky, and Dunboyne, Ireland, they have run over 30,000 samples, each searching for up to 54 mycotoxins in animal feed.

For more information on mycotoxin management, visit knowmycotoxins.com.

Originally from Ohio, Chloe Long received her bachelor’s degree in animal science from The Ohio State University in 2014, followed by a master’s degree in ruminant nutrition from the University of Illinois in 2016. At Masterfeeds, Long specializes in beef feedlot and cow/calf nutrition and product formulation. She currently resides with her husband, Ben, in Breslau, Ontario, Canada.

Com o intuito de auxiliar produtores a alcançarem melhores resultados, serão disponibilizadas informações sobre mercado, nutrição e manejo

Para que o setor de aquicultura continue crescendo, é importante que todos os envolvidos na cadeia de produção estejam preparados para manter os padrões de qualidade elevados. Somente no segmento de rações, por exemplo, houve um crescimento no volume de produção em mais de 12 vezes nos últimos 20 anos, atingindo a marca de 1,23 milhão de tonelada produzida em 2018. As informações são do Colégio Brasileiro de Nutrição Animal (CBNA).

Foot rot is defined as a contagious disease in cloven-hoofed mammals that causes inflammation of the foot and subsequent lameness (Blood and Radositis, 1989). Lameness in all sectors of the beef industry can lead to decreased performance. It is estimated that approximately 20% of lameness in all cattle — dairy and beef — is attributed to foot rot (Step, et al., 2016). However, in the beef industry alone, it is estimated that closer to 75% of all diagnosed lameness in cattle is attributed to foot rot (Currin et al., 2009). Cattle in the feedlot have been reported to have close to half a pound lower average daily gains while they are combating foot rot (Brazzle, 1993). Therefore, foot rot represents a significant economic loss to the industry due to decreased performance.

What causes foot rot?

Bacteria are responsible for the cause of foot rot. The main foot rot-causing bacteria in cattle is Fusobacterium necrophorum, a ubiquitous bacterium found in the environment. Researchers have isolated it on the surface of healthy feet, in the rumen and in the feces of beef cattle. Other bacteria that are present on healthy feet can increase the virulence of F. necrophorum and, therefore, increase the incidence of foot rot (Currin et al., 2009). It is not until there is an injury to the foot — caused by walking on rough surfaces or standing in wet, damp and/or muddy conditions, resulting in a weakening of the foot tissues — that the bacteria sets in and wreaks havoc on the foot. Another common cause of foot rot is when cattle quickly go from wet conditions to dry conditions. This can cause the skin to become chapped and cracked, giving F. necrophorum a chance to enter the tissues of the hoof. Mineral deficiencies in zinc, selenium and copper are also known causes of foot rot (NRC, 2017). Because foot rot can be caused by a ubiquitous bacterium, it is not considered contagious.

Symptoms of foot rot

Clinical foot rot will present with the following symptoms:

1. Extreme pain, leading to the sudden onset of lameness
2. Elevated body temperature
3. Bilateral swelling of the interdigital tissues, around the hairline and coronary band of the hoof. The swelling may lead to greater-than-normal separation of the claws
4. Necrotic lesions in the interdigital space, with a foul odor
5. Decreased feed intake

These symptoms can be similar to the symptoms of other foot issues that are common in beef cattle. For example, digital dermatitis, commonly referred to as hairy heel wart, is often mistaken for foot rot when cattle become lame (Step et al., 2016). However, digital dermatitis only affects the skin in the heel bulb area and up to the area of the dew-claw. Digital dermatitis also does not produce a foul odor, is more centralized and is contagious.

How to treat foot rot

Once the proper diagnosis is made, foot rot can be treated. Treatment for foot rot is most successful when completed early, toward the beginning of its onset. The most common method of treatment is via tetracycline antibiotics (Currin et al., 2016). It is crucial to consult a local veterinarian for recommendations about antibiotics and the proper dosage levels. Other common treatments include rubbing a sterilized rope or twine between the animal’s toes to remove the necrotic tissue, followed by applying a topical antimicrobial and simply keeping the foot clean and dry while antibiotic treatment is given.

There are practices that can help reduce the risk of foot rot in a herd. For example, if caused by wet and muddy conditions, ensure proper drainage and the sloping of pastures or barns, such that moisture doesn’t collect in locations where cattle often congregate. Additionally, smoothing rough areas and ensuring that pastures and pens are kept clear of sharp debris that can cause abrasions or scratches to the hooves can help keep foot rot at bay. Simply ensuring that cattle are fed proper levels of minerals has shown to reduce the incidence of foot rot. Zinc is known to be critical for maintaining the integrity of the skin and hoof (NRC, 2016); thus, zinc should be fed at proper levels — and even elevated levels, if foot rot is known to be a common issue (Kellems and Church, 2010). Organic complexes of zinc are commonly included in beef diets at normal levels. However, with the increased bioavailibity of zinc in its organic form, it is wise to ensure the proper zinc status of the herd to reduce the incidence of foot rot. Although iodine is not known to be a mineral involved directly in foot integrity, dietary EDDI, a common source of iodine used in mineral supplements and premixes, has shown to be beneficial in the prevention of foot rot.

Foot rot is a significant cause of lameness in beef cattle and can result in a major economic and production loss in some herds. Although foot rot-causing bacteria can be found everywhere and are sometimes unavoidable, quick treatment early on and practicing proper pasture and pen maintenance can help to reduce the chances of clinical foot rot in beef cattle. Also, making sure the zinc and iodine levels are properly maintained during all stages of production in forms such as EDDI and organic complexes such as Alltech’s Bioplex Zinc can maximize protection against foot rot.

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Com a utilização de soluções para equilíbrio nutricional, foi possível identificar também um maior arranque inicial, aumento de nós reprodutivos e vagens por plantas

O período de germinação é determinante para o sucesso na produtividade da soja. Para os produtores brasileiros que se preparam para esta etapa, é fundamental se atentar ao equilíbrio nutricional da planta. Afinal, esse é o momento que ela irá desenvolver suas raízes, influenciando no crescimento vegetativo e, mais tarde, na originação dos grãos. Soluções que auxiliem nesse sentido são essenciais para que a planta se torne mais forte frente aos estresses climáticos.

Um estudo realizado pela Alltech Crop Science, em Campo Verde (MT), identificou bons resultados com a utilização de extratos vegetais, aminoácidos e micronutrientes, que promovem o equilíbrio nutricional. A área trabalhada com as soluções Alltech obteve um maior arranque inicial, melhor uniformidade e um número superior de volume de raízes. Além disso, houve um aumento de nós reprodutivos e um acréscimo de 22,8% no número de vagens. Ao final da colheita, foi constatado ainda um incremento de 4 sacas por hectare (ha), representando um aumento de 4,7% na produtividade.

O engenheiro agrônomo Vinicius Abe, gerente técnico especializado em grãos da Alltech Crop Science, explica que com a planta alcançando um maior enraizamento, ela fica mais preparada para absorver nutrientes e se desenvolver. “Tudo está relacionado: se tenho um maior crescimento de raízes, ocasionado por um bom equilíbrio solo-planta, tenho um maior número de vagens, e, consequentemente, uma maior produção de grãos por hectare”, explica.

O especialista também orienta sobre a importância de ter uma área bem manejada e livre de compactação do solo, com uma semente de qualidade e com umidade adequada para plantar, tornando o solo um ambiente atrativo para o crescimento da planta. “Ou seja, o ideal é somente realizar o plantio com a combinação de todas essas condições: primeiro cuidando da química do solo, da compactação e do fornecimento de nutrientes e, por último, uma boa umidade para a semente germinar de maneira correta”, ressalta.

Tecnologias

Com o bom manejo nutricional e a utilização de tecnologias específicas para a etapa da germinação é possível maximizar a produtividade, melhorando o desempenho da soja. O Initiate Soy foi desenvolvido pela Alltech Crop Science justamente para esse período do plantio. A combinação de micronutrientes como o cobalto e o molibdênio, aminoácidos e extratos vegetais agem como precursores hormonais que melhoram o desempenho dos cultivos.

Sobre a Alltech Crop Science

A Alltech Crop Science, divisão agrícola da Alltech Inc., desenvolve soluções naturais para os desafios da agricultura nos principais mercados do mundo. Por meio de produtos com alto valor agregado e tecnologia exclusiva nas linhas de fertilizantes sólidos, nutrição, solo, proteção e performance, garante sustentabilidade e lucratividade ao produtor rural. A Alltech Crop Science do Brasil é formada pela maior fábrica de leveduras do mundo, localizada em São Pedro do Ivaí (PR), pela sede em Maringá (PR) e pela unidade em Uberlândia (MG).

Informações para a imprensa

Camila Castro | Centro de Comunicação
camilac@centrodecomunicacao.com.br
Tel.: (41) 3018.8062 | 99972.1904

Complementing his many and varied achievements over the course of an extremely successful career, Dr. Karl Dawson, chairman of Alltech’s scientific advisory board, has been inducted into the Animal and Food Sciences Hall of Fame in the Department of Animal and Food Sciences at the University of Kentucky.

The annual award, the highest that the department can bestow, recognizes someone who has made outstanding contributions to the department and to Kentucky animal agriculture.

A nomination letter submitted for Dr. Dawson highlights the achievements that merit this honor:

“Dr. Dawson is an individual who has spent most of his life dedicated to agriculture: living it, teaching it, researching it, improving it and making it more efficient,” the letter reads. “However, through both his careers in academia and industry, his greatest impact on agriculture in Kentucky and the world is likely the legion of agricultural scientists that he has mentored, developed and supported to continue advancing the future of agriculture.”

The late Dr. Pearse Lyons, founder of Alltech and Dr. Dawson’s friend of nearly 40 years, was also inducted into the hall of fame in 2011.

“I never dreamed I would get close to this recognition,” said Dr. Dawson. “I have seen many distinguished scientists inducted into the Animal and Food Sciences Hall of Fame over the years, and it is my great honor and privilege to be included among them. Any impact I’ve had is due to the tremendous people around me, and I look forward to continuing our important work.”

Dr. Dawson began his career in academia in 1979 in the Department of Animal and Food Sciences at the University of Kentucky. In 1999, he accepted a position as director of global research at Alltech, and from 2011 to 2019, he served as vice president and chief scientific officer at Alltech. Today, he continues to work with Alltech in a consulting role, and he is also an adjunct professor of nutritional microbiology in the Department of Animal and Food Sciences at the University of Kentucky.

As chief scientific officer at Alltech, Dr. Dawson directed all activities at the Alltech bioscience centers around the world, including the Alltech Center for Animal Nutrigenomics and Applied Animal Nutrition in Nicholasville. He also led scientific programs for the research team of more than 140 members, directed annual programs for graduate students around the world and headed the activities of Alltech’s more than 20 research alliances.

His lifetime research has focused on strategies for improving animal performance and health by altering microbial activities and digestive processes in the gastrointestinal tract. Of particular interest are strategies that use antimicrobials and substrate availability to beneficially alter microbial populations in the digestive tract. He championed Alltech’s nutrigenomics and epigenetics research, which have led to nutritional programming strategies that are being tested as alternatives to the use of growth promotants, changing the face of nutritional science in agriculture.

“Dr. Dawson’s strength as a researcher and teacher lies in his in-depth understanding of the many different aspects of animal agriculture, as opposed to the very focused area of expertise that most specialists have,” his nomination letter reads. “His excellent grasp of how the future of farming and agriculture is shifting and changing allowed him to focus his research in areas long before they were truly relevant, such as the need for proven alternatives for in-feed antibiotics.”

Indeed, the 122 research papers that Dr. Dawson has authored or co-authored have been cited more than 3,100 times to date; peers in his field are validating the quality of their own work by recognizing his work as a benchmark.

Dr. Dawson continues to have a true passion for education, teaching and science. At the University of Kentucky, he developed an individualized degree program in agricultural biotechnology and advised undergraduate students in the program.

At Alltech, he started an internship in his lab that offered competitive and valuable real-life educational experience to young students interested in science. Dr. Dawson was also involved in the Alltech Young Scientist competition and Alltech Innovation Competition.

“Most of the programs that Dr. Dawson has developed at Alltech over the years have had a strong education and student development component to it,” the nomination letter points out. “When one considers this, it is somewhat unique for an animal feed industry-based company. However, it serves as evidence of Dr. Dawson’s dedication toward furthering education in the field of agriculture.”

Dr. Dawson was integral in forming the alliances with Coldstream Research at the University of Kentucky, which focuses on poultry production research, and the Alltech-UK nutrigenomic alliance with the University of Kentucky College of Agriculture and the University of Kentucky Graduate Center for Nutritional Sciences. They have worked with Alltech to make the state of Kentucky a leader in the field of nutrigenomics by supporting a variety of research projects.

His passion for education, teaching and young people extended beyond his day-to-day job as well. Dr. Dawson sent members of his science team to area schools to showcase experiments and involved them in local science fairs. He is also always willing to participate in discussion panels, as the letter notes, “to help bridge the gap between what academic programs teach, and what the industries need.”

“Alltech’s research achievements in Kentucky and successful alliances with UK are a credit to Dr. Dawson’s dedication and vision,” said Dr. Mark Lyons, president and CEO of Alltech. “He has empowered the research of today and the breakthroughs of tomorrow by inspiring others in the field of animal science.”