Meet the cow’s amino acid requirements

In order to reach maximum milk production potential, cows need not only a sufficient amount of protein but a protein that provides the proper amino acid balance.  Amino acids are the building blocks of protein, and the quality of a protein is determined by its balance in term of essential amino acids.  Not all protein sources are created equal. 

A cow’s protein and amino acid requirements can be met by a protein source with an amino acid composition that closely matches the composition of what the cow is producing, such as milk protein and muscle.  By focusing on the amino acid composition of the protein supply to the cow, we can efficiently meet the cow’s protein requirements without overfeeding protein while meeting the correct amino acid balance.

Feed the rumen

Ruminants derive protein from two sources: microbial protein synthesized in the rumen and escape protein provided in feedstuffs.  Microbial protein provides 50 - 60 percent of the protein supply to the typical dairy cow.  Bacteria and protozoa in the rumen ferment carbohydrates and protein supplied from the ration into more bacteria and protozoa that will provide protein to the cow.  Microbial protein is a very high quality protein in that the amino acid composition matches that of milk protein. 

Feed the cow

For high producing dairy cows, microbial protein alone will not provide a sufficient protein supply.  A feed source of protein is required to meet a high-producing cow’s protein requirements.  This protein must escape degradation in the rumen and will directly provide protein to the cow.  The amino acid profile of escape protein sources is critical to how well that protein can positively affect milk production and efficiency.

New technology to provide optimal amino acid supply    

A study conducted at South Dakota State University by Dr. Javier Sabbia et al. (2012)1 demonstrated the importance of proper protein nutrition as well as the application of a product designed to meet the cow’s requirements for amino acids.  DEMP (DEMP®, a yeast-derived microbial protein produced by Alltech, Inc.) is a source of high quality protein with an amino acid prodile that closely matches that of reference protein sources such as milk protein and microbial protein. The product is partially digested by the microbes in the rumen and supplies essential peptides (small proteins) and free amino acids that may maximize microbial protein synthesis.  In addition, the portion of DEMP that escapes the rumen supplies the cow with a high quality protein directly from feed.  Research showed that DEMP supports the protein supply to the cow by increasing microbial protein production and by supplying a feed source of high quality amino acids.

DEMP vs. soybean meal      

To examine the implications of a protein source on lactating dairy cows, Sabbia and colleagues replaced varying portions of soybean meal with DEMP.  Plant proteins such as soybean and canola meal and distillers grains comprise most of the protein fed to ruminants in the United States.  By replacing equal amounts of soybean meal with DEMP at 0, 300, 600, and 900 grams per cow per day, the researchers were able to compare how well DEMP versus soybean meal met the amino acid requirements for a lactating cow. 

The cows were fed a typical Midwestern lactating TMR primarily composed of corn silage, alfalfa hay, ground corn and soybean meal.  The researchers found that milk production increased by replacing a portion of soybean meal with DEMP at varying rates.  The rations containing 300 and 600 grams of DEMP resulted in the most milk, 92 pounds compared to 87 pounds for the control (standardized to 4 percent fat and 3.2 percent protein).  Milk fat content increased by 0.09 to 0.13 percent with the inclusion of DEMP. 

In addition to measuring performance parameters, the researchers at SDSU took measurements to determine the effect of treatment on rumen function, using both ruminally canulated cows as well as an in vitro procedure in the lab.  Rations including DEMP resulted in lower rumen ammonia and branched-chain VFA concentrations.  Both of these parameters indicate protein degradation in the rumen; lower values for the DEMP ration indicate degradation of feed protein was lower.

 Together these variables indicate that DEMP is less degradable in the rumen than soybean meal and will provide more high quality escape protein from feed to the cow.  Using an in vitro procedure developed to simulate rumen fermentation in the lab, researchers observed that true dry matter digestibility increased by 1.4 to 2.7 percentage units when DEMP replaced soybean meal.  This observation supports the second hypothesis on DEMP’s method of action: improving rumen efficiency thereby improving feed digestion and microbial protein flow. 

Feed a complete protein

Improving protein supply to the cow by increasing the flow of high quality microbial protein from the rumen and providing a feed source of high quality protein can allow for increased milk production, as observed in the high producing cows used in the South Dakota State study.  The benefits of replacing common sources of plant protein with a high quality protein include increased milk production, higher efficiency of protein utilization, and the potential to feed lower protein rations.

• Microbial protein and DEMP have similar amino acid profile
• Microbial protein and DEMP closely match the amino acid profile of milk protein
• Soybean meal and other plant proteins do not match the amino acid profile of milk protein as well, indicating that soybean meal does not meet the animal’s requirements for amino acids

The full article can be accessed at journalofdairyscience.org.

1Sabbia, J.A., K.F. Kalscheur, A.D. Garcia, A.M. Gehman, and J.M. Tricarico.  2012.  Soybean meal substitution with a yeast-derived microbial protein source in dairy cow diets.  J. Dairy Sci.  95:5888-5900.

Amanda Gehman1, Javier Sabbia2,3, Ken Kalscheur2, Alvaro Garcia2, and Juan Tricarico4
1Alltech, Inc., Nicholasville, KY
2South Dakota State University, Brookings, SD
3Biotech Uruguay, Montevideo, Uruguay
4Innovaton Center for U.S. Dairy, Rosemont, IL

I want to learn more about nutrition for my dairy.

How different are eggs, really?

You can choose eggs based on color, eggs based on size, enriched eggs, and eggs from hens raised in a variety different production systems. Price, of course, may be the most basic difference, and it’s linked to all of your other choices.

Today is World Egg Day, celebrated on the second Friday of every October. It's a day to celebrate egg farmers and promote the incredible edible egg. To celebrate, let’s discuss the large array of choices on the market. Eggs are a ubiquitous source of delicious protein for people around the world, but many people aren’t sure of the differences between the types of eggs that are available.

So really, how are all these eggs different? Let’s break down the list.

Color

There is no nutritional difference between a white and brown egg of the same size. So pick whichever your heart desires.

Size

This is pretty self-explanatory. Eggs are usually labeled as medium, large, extra large or jumbo. Differences in egg size are largely due the age of the hen, though sometimes it is related to the strain or breed as well.

Enriched eggs

Enriched eggs have a higher than normal content of a particular nutrient. For example, hens that consume more Omega-3 will produce eggs with higher levels of Omega-3.

Enriched foods must follow specific guidelines. According to the FDA, “A food that is labeled as ‘enriched’ with a nutrient must contain at least 10 percent more of the Daily Value of that nutrient than a food of the same type that is not enriched.”

Different production systems

First, there are conventionally raised hens. This traditional way of raising hens has been going on since the 1950s. Hens are raised in cages, with five to eight birds per cage. This system has been used for many years, and farmers excel at taking care of their hens under this production system.

Cage-free eggs are also common. These hens are still raised indoors, but not in cages. Another familiar label on the market is free-range. These hens are raised in a big barn with 24-hour access to the outdoors, as long as the weather permits.

Finally, there are organic eggs. These hens are raised just liked free-range hens; but their feed is different. Organically raised hens have a strict set of rules on their diet set by the USDA.

Who ever would have guessed that there is so much to know about eggs? If you’d like to learn more about eggs, you can check the USDA’s site or the American Egg Board site.  You can learn more about Alltech’s work with egg farmers here.

Now that you have a better idea of the choices out there, you can buy some eggs and celebrate World Egg Day! Countries across the world will be celebrating that delicious wholesome protein source we call an egg. So let’s get together and boil, scramble, or poach your favorite eggs!

There is no substitute for face to face interaction. Some of the best interaction at Global 500 takes place on our farm tours, which are scheduled before and after the sessions. Dairy and beef farmers from all over the world had the chance Monday and Tuesday to visit some of Ireland’s most progressive farms. Tours are also scheduled for Friday and Saturday. Over the next several weeks we will be posting interviews from the Irish host farmers and farmers from all over the world who went on the tours.

In the meantime we have some great photos from the tours on our Dairy Heroes Facebook page and we will be adding more photos over the next couple of days.

Here are highlights from some of the farms that we visited. Thanks to Farm Tours Ireland for coordinating them for us.

Dairy Farms

Pat Callan, Philipstown, Co. Louth
This farm milks 160 Montbeliarde cows and the annual herd average is 8,000 litres. The herd is split, calving between autumn and spring. A large emphasis is placed on detailed grazing management and all forage is produced on the farm in the form of grass and maize silages.

Michael McDonnell, Termonfeckin, Co. Louth
The herd produces an average of 10,000 litres annually and is split between autumn and spring calving. High quality grass silage and maize silage are an essential part of the farm strategy to achieve high performance.

Bingham Farm, Co. Antrim
The Binghams milk 500 high-yielding Holstein cows. They produce quality grass silage as the main forage source and achieve excellent yields from their forage inputs. Recent investment in housing and milking facilities has resulted in production benefits.

Beef Farms

Tara Farms Ltd., Dunboyne, Co. Meath
Tara Farms is a large-scale feedlot finishing approximately 1,500 animals annually. There is a mixture of bulls and heifers, all produced for the Italian market, a premium market for Irish beef producers. Excellent weight gains and high levels of efficiency are achieved on this farm.

Moyvalley Meat Farm, Co. Meath
Moyvalley Meat Farm is integrated with Moyvalley Meats and finishes approximately 2,000 steers and heifers throughout the winter period. Quality grass silage is produced on the farm.

Brian McCabe, Co. Louth
This farm is a small feedlot, finishing 600-700 animals annually, which are mainly heifers for the Italian market. Mr. McCabe produces grass and maize silage and feeds them together with large volumes of homegrown wheat and barley. The unit achieves impressive weight gains and high quality carcasses.

Joseph O’Reilly, Co. Louth
This farm has 110 crossbred cows which are split between calving in autumn and spring. All animals are finished on farm. Mr. O’Reilly has a preference for using Limousin as the terminal sire. All forages produced on the farm are of the highest quality.

Functional foods have become a hot topic in the food industry due to the push for healthier food products on supermarket shelves. According to the Academy of Nutrition and Dietetics, a functional food is defined as “A food that provides additional health benefits that may reduce disease risk and/or promote good health.” In short, functional foods provide added value to the consumer – more health benefits in each bite. Alltech has focused its research efforts on creating a new generation of functional foods like meat, eggs and milk naturally-enriched with DHA omega-3 fatty acids using algae.  

DHA, short for docosahexaenoic acid, is a long-chain fatty acid which is found in the tissues of salmon, mackerel and other fish. It is the only kind of omega-3 that’s efficiently absorbed and taken directly into the cell membranes, and is an essential nutrient that helps support brain, eye and heart health. 

Why is a balance of omega-6-to-omega-3 fatty acids so essential?

Although omega-6 (found in nuts, seeds, poultry, eggs and refined vegetable oils) and omega-3 (found in fish like salmon, mackerel and other fish oil supplements) are both classified as essential polyunsaturated fatty acids, they have opposite effects on the body. Omega-6 tends to promote inflammation, necessary in immune response, whereas omega-3 decreases inflammation, an important function in chronic disease prevention. While omega-6 fatty acids are an important part of a balanced diet to promote the immune system, an overabundance of them can contribute to an unhealthy dietary imbalance. That’s why it’s necessary for consumers to ensure they’re consuming a proper amount of omega-3 to balance the omega-6 often consumed in snack foods like cookies, crackers, desserts and fast food. However, Becky Timmons, global technical director of Alltech Algae, notes that fish and fish oil may no longer be the best source of DHA omega-3.

“Awareness is growing among American consumers on the importance of omega-3 fatty acids,” Timmons said. “They are learning that DHA is essential to their health, but do they know where to find it? Fatty fish, like salmon, is the main source of DHA in our diets, but the amount of DHA found in farmed fish has decreased due to the shift in raw materials used in aquaculture diets. There are no content guarantees on fish, so are we actually getting the nutrients in our food that we pay for? By feeding animals a natural diet rich in DHA and producing meat, eggs and milk enriched with DHA, we can shift the omega-6-to-omega-3 ratio towards disease prevention levels through consumption of whole, natural foods instead of supplements or artificially-fortified foods.”

Is producing DHA-enriched foods safe? How does it work?

The process to producing DHA-enriched foods is simple. When dairy cows eat animal feed enriched with DHA from Alltech’s Algae Solutions, that DHA is naturally incorporated into the milk that they produce. The nutritional benefit of this DHA-enriched milk is then passed along to the consumers who drink it. Similarly, when chickens are fed a DHA-enriched diet, the DHA is passed along to consumers via the eggs or meat that these animals produce, providing additional nutrition to the consumer in each bite. The same holds true for both cattle and swine, and the beef and pork they produce. Imagine grilling chicken at your next barbeque that could help your neighbor decrease her risk of heart disease1 or making a milkshake for your child that may assist in decreasing the inflammation that causes his eczema2. DHA-enriched functional foods make this possible, and can be consumed in a tasty and convenient delivery system – the foods we already enjoy eating.

How can you learn more?

Becky Timmons will be a featured speaker during The Algae Opportunity session at the 30th Annual Alltech International Symposium, “What If?”, as well as at Health and Wellness Through the Food Chain, a special seminar taking place Saturday, May 17, leading into Symposium.

The Algae Opportunity session will highlight algae as the future of pharmaceuticals and its role in bio-remediation, while exploring these topics:

• Opportunities from pharmaceutical to carbon sequestration
• Fish oil shortage
• The essential need for DHA
• Where algae can take us in the future
• Links between On-Farm Performance, Diet and DHA

(1)    Breslow JL. N-3 Fatty acids and cardiovascular disease. Am J Clin Nutr 2006;83:1477S–82S.

Koch, C, Dölle, S, Metzger, M, Rasche, C, Jungclas, H, Rühl, R, Renz, H, and Worm, M. Docosahexaenoic acid (DHA) supplementation in atopic eczema: a randomized, double-blind, controlled trial. British Journal of Dermatology. 2008;DOI: 10.1111/j.1365-2133.2007.08430.x

Alltech’s solid state fermentation facility in Serdan, Mexico isn’t reinventing the wheel. But it does have the wheel rolling faster than it has rolled before.

The facility produces two main products: Allzyme SSF and De-Odorase. It’s a state-of-the-art production facility with about 200 employees that produces several thousand tons of Allzyme SSF every year. It’s one of the largest facilities of its kind in the world.

Alltech's solid state fermentation facility in Mexico, which produces Allzyme SSF, is one of the largest and most advanced facilities of its kind in the world.

“Where Alltech rules the market is through the technology we’ve put into this,” said Kyle McKinney, an applications research scientist for Alltech.

Unlike the more common submerged liquid fermentation (SmF), solid state fermentation (SSF) occurs when a filamentous fungi is grown on a solid culture. The process begins by growing the fungal organism in liquid fermentation tanks. It is then mixed with a sterile solid substrate to achieve a desired moisture level.

The mixture is placed in trays that are moved to fermentation chambers. These chambers are large, highly-controlled environments that are monitored for temperature, humidity, air flow and other factors. The facility in Serdan has eight fermentation chambers, and each is about the size of a basketball court. Once the product is ready, it’s then dried and blended before being packaged and shipped for our customers.

“Alltech Serdan has the ability to produce product with a broad spectrum of enzyme activities, liquid fermentation does not have this capability,” said Paul Kilgallen, Plant Manager for Alltech. “By using solid state fermentation we can produce the enzymes much more economically, which is very advantageous to us and the customer.”

SSF isn’t new technology - the same process has been used in the making of soy sauce and saké for centuries, among other things. Alltech’s application of the process for the animal industry is what sets it apart. McKinney said the facility in Serdan is the most advanced of its kind in the world. The process is monitored closely to prevent contamination and maximize growth, resulting in a high-quality product trusted by farmers.

“The fact that we could grow a fungal organism and produce enzymes in a controlled environment wasn’t anything new,” McKinney said. “It was about finding how to do it in a commercial environment.”

SSF is more efficient than SmF at breaking down the nutrients in feed, which is what makes Allzyme SSF so valuable. It helps improve the digestibility of feed, improving feed efficiency and reducing waste. Farmers can save money on feed costs, traditionally one of their biggest expenses, by using less feed or by using alternative feeds. Reduced waste also means less impact on the environment.

Alltech Serdan also produces a wide range of De-Odorase products. The De-Odorase facility is in the midst of an expansion that should double production capacity.

The Serdan facility itself also puts an emphasis on sustainability and being environmentally friendly. It’s located in a dry region of Mexico about 120 miles southeast of Mexico City. The water that is used at the facility is reused and recycled.

Kilgallen said there are also 60,000-70,000 yucca seedlings at the facility, used for replanting in the surrounding regions. About 15 years later, the plants are harvested and transported to Serdan where the yucca logs are used to produce De-Odorase products. Phase one of a new De-Odorase production facility was completed on site earlier this year, and it should be operational midway through 2014. The new facility could more than double production capacity.

Alltech has had a presence in Serdan for 20 years, and the SSF facility has seen significant growth in that time. Kilgallen said they prefer to use local supplies and labor whenever possible, maintaining a strong place within a small community. Production now rolls around the clock as the facility continues to grow.

“I believe in the not too distant future Alltech Serdan will have to increase its solid substrate fermentation capacity by building more culture chambers,” Kilgallen said. “The plant is getting close to its capacity and the demand for Allzyme SSF is ever increasing.”

For more information on Allzyme SSF, click here. If you’d like to know more about the process of solid state fermentation, click here.

Norman neighs hello to Denmark as he was very excited to learn everything about its history! The more countries Norman visited the more of a history buff he has become, so after hearing that Denmark is famous for having an artistic heritage he was very excited to look around. Norman visited Copenhagen which had so many beautiful areas! Down by the Nyhavn harbor every house was a different color, mimicking a rainbow. Only a very short distance away was the Little Mermaid Statue, Norman thought that it was an exquisite piece of artwork, and he gave it his hoof of approval.

Norman then went to meet with the Alltech Denmark team, who brought him along to a tradeshow in Fredericia. Norman listened very hard all day and learnt a lot about the Alltech Weaner Advantage and the Mycotoxin Management Programme. Norman wanted to learn as much about Alltech’s solutions as he could, so that he would be able to share his knowledge with all the farmers and animals he met whilst on his travels to the Alltech FEI World Equestrian Games™ 2014 in Normandy. Whilst at the event Norman noticed that Danish people are very inquisitive, everyone was eagerly asking him about the logos on his clothes. Norman was a brilliant mascot and told them about the Games and all of the exciting events that they could expect to see such as dressage, endurance and Norman’s favorite, show jumping.

While working hard at the tradeshow Norman got to sample some traditional Danish cuisine. He ate about 20 warm sausage rolls, followed by about four or five cinnamon buns. Feeling very full, Norman trotted back to Copenhagen to spend some time on Europe’s longest shopping street. Norman wanted to pick up a few gifts to post back to his parents; he bought them a small statue of the Little Mermaid, some traditional Danish hats and two nice pairs of Danish shoes. Happy that he had purchased everything he needed, Norman was ready to go to his next country.

October may be the month of candy, costumes, and trick-or-treating, but it is also the month of pork. October is National Pork Month in the US. Traditionally, this was the time of the year when pigs were to be marketed. Now we use this time of the year to thank producers for everything they do for the agriculture industry.

Pork is the most consumed meat globally, so pork producers play a major role in helping us feed the world. Each market hog represents about 371 servings of pork. That makes for hundreds of meals that feed families from the US all the way to China, and plenty of places in between.

As the global population continues to grow, pork producers will play an even more important role in the future. As this demand increases, pork producers continue to grow the industry and enhance their production methods. This is one of the many reasons why the ham sandwich continues to reign as king of the sandwiches served at home.

So this month, make sure to thank your pork-producing friends and family for all of their hard work!

When you think about Africa from a business perspective, do you think about its famine, political and social instability, or do you see a land of opportunity? Africa has seen incomes grow by three percent in just 10 years and The Economist magazine coined the phrase, ‘Africa rising,’ to reflect that eight out of the world's 10 fastest-growing economies are in Africa. In fact, both the World Bank and United Nations have recently issued reports pointing out that scaling up agriculture and agribusiness is the next frontier in Africa’s revitalization, and the fastest way to address rural poverty and hunger.

The 2014 Global Feed Tonnage Survey we released in January, which assesses the compound feed production of 130 countries each year, reported that Africa is the fastest-growing feed producing continent for the second time in a row, reaching 31 million tons of feed produced in 2013. Additionally, according to the findings, Africa’s chicken and broiler market is only a mere five years away from being the size and scope of that in Thailand or Brazil – two of the world’s top countries for poultry production.

Moreover, Africa has an abundance of three things that are critical to successful agriculture: sunshine, rain and land, at a time when these are in short supply elsewhere. Agribusinesses can invest in Africa to bring new technologies and techniques to the region while also profiting from the region’s rich aquaculture and land mass potential. It’s important to acknowledge the obstacles that Africa faces when it comes to logistics, storage and infrastructure (the “GLIMPSE” factors) but it’s more important to see the opportunity that exists if we can overcome these challenges.

In terms of landmass, Africa is capable of housing China, the United States, Russia, and Western Europe within its borders. As home to one of the world’s fastest-growing economies in terms of GDP, it should become a $1 trillion food market by 2030. Such a dramatic change would not only transform Africa from being largely dependent on food imports, to becoming a potential food exporter. More importantly, it will increase the availability of affordable food and significantly decrease widespread hunger.

I invite you to come and be a part of Alltech’s 30th Annual International Symposium as we embrace the future of agriculture together, and take a hard look inside the business opportunities that lie within Africa and the markets it impacts. My colleagues and I will outline the agricultural revolution occurring in Africa and the big issues it faces, where to invest and what to invest in, and present case studies on those businesses who have succeeded so far in the underutilized terrain.

Furthermore, we will open by honoring the father of the Green Revolution, and one of agriculture’s greatest advocates, Dr. Norman Borlaug, with Alltech’s 2014 Medal of Excellence. We will present the posthumous award to Borlaugh’s granddaughter, Julie Borlaugh Larson, in honor of his agricultural innovations that saved more than a billion people worldwide from starvation.  She will open our Africa session, which promises to be a tremendous event -- meant to inspire, inform and spur ambition and motivation into the future of agriculture.

Today Africa is home to five of the ten fastest growing economies in the world. By 2050, it will be home to a quarter of the world’s population. With a land mass more than 3 times larger than that of China, it contains roughly 60 percent of the world’s uncultivated arable land! Rich resource potential coupled with an emerging consumer class.

Dr. Damien McLoughlin, Dean of the Michael Smurfit Graduate Business School, University College Dublin, encouraged participants at Alltech’s 30th Annual International Symposium to seriously consider business development opportunities in Africa, and he shared important lessons for success:

1. Pathfinder firms are already conducting business in Africa. Dr. McLouglin shared the success stories of the VP Group in Kenya, Zambeef in Zambia, the agricultural giant Olam, and the world’s largest premium spirits company, Diageo.
2. He emphasized the importance of building your knowledgebase before investing, managing the problem of too much opportunity, and of thinking first about routes to markets in a land with little or no retail infrastructure.
3. He underscored the importance of tailoring innovation to meet the needs and desires of the African consumer, who are known to already like many western brands.
4. Lastly he described what he called a “war for talent” and discussed the importance of developing local talent to build management teams and the necessity for stakeholder engagement.

Consider Zambeef Products PLC. Incorporated in 1994, Zambeef and its subsidiaries now represent one of the largest, integrated agribusinesses in Zambia and as such are involved in the production, processing, distribution, and retailing of beef, chicken, pork, milk, dairy products, eggs, edible oils, stock feed, flour and bread. Zambeef’s core strategy has been to offer consumers the most accessible and affordable quality protein by expanding retail and wholesale distribution to increase regional market penetration. Zambeef has achieved its success by pursuing a vertically integrated business model that provides a strong foundation of growth through margin capture, securing supply chains, and reducing risk and earning volatility.

According to Dr. McLoughlin, “It is not too late for new investors to get involved in Africa.” He contends that the private sector has the power, in cooperation with nongovernmental organization, government agencies, and universities, to tackle tough developmental challenges now.

Thirty brilliant young minds from eight Kentucky universities came together today at the second annual Alltech Innovation Competition at Bluegrass Community & Technical College in Lexington, Kentucky to present their business ideas for creating jobs in the Commonwealth and improving the food and agribusiness industries.

If you’ve ever watched ABC’s “Shark Tank,” you know the stakes are high for the competitors – impress the judges, and earn the chance to make your business dream come true. With $20,000 from Alltech in total cash prizes at stake, students prepared intently for months leading up to the competition to develop innovative ideas and deliver comprehensive, awe-inspiring business plans in their presentations to wow judges and potential Kentucky investors who could ultimately fund their projects.

Last year, the grand prize of $10,000 – the same amount of money that Dr. Pearse Lyons initially invested to found Alltech in 1980 -- went to the University of Kentucky team for their idea for reclaiming mountaintops with switchgrass for fuel.

But were they able to maintain their dominion at the top?

This year’s results may evoke comments on the long-established state-wide basketball rivalry, as the school’s fierce rival, U of L, took home the top title with Trifecta Cooking Equipment’s patented FuturFry deep fryer. The patented technology will help restaurant operators save 40 percent on annual cooking oil costs by extending the life of cooking oil, and increasing energy efficiency. 

When presenting the $10,000 check to the team, Dr. Pearse Lyons said, “It wasn’t oil or using less energy that caught mine and the judges’ attention. It was the possibility that this innovation has to improve food production all around the world.”  

Congratulations to the winning team. We look forward to seeing the results of your implementation and wish you continued success. Kudos also to the runner-up for the grand prize, Morehead State University, who presented Omega-3 enriched pork from The Better Pork Company.  

And don’t fret UK fans, the University of Kentucky still took home the “Alltech Choice Award,” recognizing their excellence in innovation for their business, Arymza Technologies, which produces enzymes that assist in the processing of starch.

As Dr. Lyons stated in his closing remarks, because of the winning team’s success, and the success of the teams from all eight universities that presented today, the state of Kentucky is the true winner. Today, our great state came away with eight incredible innovative ideas from eight universities from across the Commonwealth, and now it’s integral that we keep these bright young students in our state to ensure innovation in Kentucky will continue to race forward. For more information on the Alltech Innovation Competition, visit http://www.alltech.com/education/university/alltech-innovation-competition.

To see more photos from the event see the album on Alltech's Facebook page.

[Dunboyne, Ireland.] – Global animal health and nutrition company Alltech is delighted to announce the 2014 winner of the Alltech Innovation Competition hosted at its European headquarters, Dunboyne, Co. Meath. Waterford Institute of Technology student John Kennedy was awarded the overall prize for his outstanding competition entry - Field Buddy. The concept android app, Field Buddy, will allow farmers to avail of GPS technology when fertilising their fields. A total of six universities battled for the prize fund of €4,000 while runners-up each received a cheque for €1,000. Waterford Institute of Technology’s winning entry showcased a concept that has the potential to improve costs and efficiencies on farm while encouraging sustainable environmental practices.

Facilitated by Professor Damien McLoughlin, UCD Michael Smurfit Graduate Business School, the competition celebrates business and entrepreneurship, and challenges the creative minds of university students. Teams from University College Dublin, Dublin City University, Dublin Institute of Technology, Trinity College Dublin, Waterford Institute of Technology and University of Limerick each presented forward thinking business plans on their innovative ideas in the areas of agriculture, distilling, human health and long term environmental sustainability.

The competition was opened by Dr. Aofe Lyons, director of education initiatives at Alltech and judged by Frank Mulrennan, CEO of Celtic Media Group, Constantin Gurdgiev, economist and lecturer at Trinity College Dublin and Declan Coyle, one of Ireland’s most internationally experienced leadership and development consultants.

“These young people are a reflection of the talent and potential that Ireland has to offer” said Dr. Aoife Lyons. “Alltech are known for working with our customers to identify problems and providing natural solutions. This year’s competition entrants displayed real insight, talent and knowledge. By combining academic expertise with innovation each group had a potentially viable product to bring to market”.

The concepts presented by the university finalists were as follows:

University College Dublin – Crateless – a revolutionary pig farrow

Dublin City University – Twist & Go – an innovative new baby bottle concept

Dublin Institute of Technology – Canu Cover – a waterproof & biodegradable cover for cannulas

Trinity College Dublin – Down to Earth - environmental sustainability lectures for children

University of Limerick – Yeats Vodka - an Irish super premium vodka

Waterford Institute of Technology – Field Buddy – an android app for GPS spraying of fertiliser

Alltech continues to work with Irish universities to ensure the development of talented and educated Irish agri-business graduates. Last year’s winners, AgTeCH4 from the University of Limerick, won the overall prize with their personal gas detector, a device designed to detect poisonous gasses released from slurry on farms. AgTeCH4 are currently developing their company through University College Cork's Graduate Business Innovation Programme 2014, IGNITE. AgTeCH4 is hoping to launch their product on the market later this year and is currently undertaking research for the development of future devices.

Alltechov službeni partnerski program predstavlja strateško partnerstvo s vodećim kompanijama iz raznih dijelova svijeta s području hranidbe i zdravlja životinja, te posebno hranidbe konja. To je ekskluzivni prodajno-marketinški program povezan s Alltech FEI World Equestrian Games™ 2014 in Normandy. Službenim partnerima diljem svijeta omogućuje tržišno diferenciranje njihove hrane za konje koja sadrži Alltech Equine Advantage, te im ustupa pravo da koriste oznaku branda Alltech Official Partner, povezanog s Igrama. Program pruža Alltechovim službenim partnerima priliku da svoje klijente potaknu i pomognu im da se uključe u ovaj uzbudljivi svjetski događaj, Alltech FEI World Equestrian Games™ 2014 in Normandy.

Ovo partnerstvo pruža Kušić Prometu d.o.o. cijeli niz mogućnosti uključujući ekskluzivna marketinška prava. Pored ostalog, otvara se mogućnost provođenja marketinških i promotivnih kampanja vezanih uz hranidbu konja kojima bi se korisnike u Hrvatskoj i izvan nje potaklo na sudjelovanje na Alltech FEI World Equestrian Games™ 2014 in Normandy.

Tijekom proglašenja, g. Drago Kušić, vlasnik Kušić Prometa d.o.o., izjavio je: “Kušić Promet d.o.o.  ponosan je što je postao hrvatski službeni partner Alltech FEI World Equestrian Games™ 2014 in Normandy. Veseli nas nastavak naše bliske suradnje s kompanijom Alltech i uključenje Alltech Equine Advantage u našu hranu, nutritivna istraživanja i razvoj proizvoda, kao i nove zanimljive marketinške kampanje za naše kupce.

Komentirajući potpisivanje, Ivica Matanić, direktor Alltecha za Hrvatsku  rekao je: “Izuzetno smo zadovoljni što je Kušić Promet d.o.o. postao hrvatski službeni partner Alltech FEI World Equestrian Games™ 2014 in Normandy. Radujemo se našoj budućoj suradnji.”

Alltech’s True Check simulates over 7,200 hours of pig digestion

With new NIR (Near Infrared Spectrometer) capabilities, Alltech’s True CheckTM in vitro screening has replicated more than 7,200 hours of pig digestion. After a pig snacks on a bite of feed, it takes roughly 24 hours for it to make its way through their digestive system. Why would we be replicating this in the lab? Because each bite of feed that isn’t digested, is less profit for the producer.

Feed costs have been dropping over the past year, but that doesn’t mean that it still isn’t costly for producers. It takes roughly 700 pounds (lbs.) of feed to get a pig to the market weight of 290 lbs. It takes approximately 2.6 lbs of feed for each pound of live weight gain, so if a producer has 1,000 pigs, that means up to 700,000 lbs. of feed is required. Thus it is important for the producer to make sure that each bite of feed gets digested efficiently.

True Check is a unique tool developed by Alltech to help producers see how effective their feed is at providing nutrients for digestion. Utilizing samples of feed, True Check uses a system that mimics real life conditions of the pig’s digestive system. After simulation, samples are compared to show the energy and nutrient release, giving producers the results they can expect from their pigs’ diet. The new NIR capabilities can provide an analysis of each component (protein, gross energy, phosphorus) on a separate model allowing the producer to evaluate the diet’s performance with and without Alltech’s solutions for feed efficiency.

Learn more about True Check or Alltech’s solutions for feed efficiency by contacting your local Alltech representative at Alltech.com.

On April 14, 2015, The Alltech European Headquarters in Dunboyne, Ireland will host the third Alltech Innovation Competition. Six teams from some of Ireland’s top universities will go head to head with plans to boost the innovation and economic potential of the food and agricultural industry in Ireland.

The Alltech Innovation Competition celebrates business and entrepreneurship, and challenges the creative minds of undergraduate and graduate students. Participating teams prepare forward-thinking business plans on innovative ideas in food and agribusiness that will improve economies, create jobs, elevate efficiencies and foster sustainable practices. €9000 in prize funds are on the line, with the first place team receiving €4000 to inject into a potential business start up; this is the approximate amount with which Dr. Pease Lyons built Alltech, 35 years ago in Kentucky, now a company with more than $1 billion in sales annually.

Last year’s winner was a sole entrant from WIT, John Kennedy who presented an innovative android app “Field Buddy” which would track the amount of fertilizer used in their field using a GPS system. The app would provide economical benefit to the farmer and have a positive environmental impact as it will reduce fertilizer waste.

The participating universities for the 2015 competition include:

• University College Dublin
• Trinity College Dublin
• Dublin Institute of Technology
• Dublin City University
• University of Limerick
• National University of Ireland Maynooth

For more information please visit www.alltech.com/education and our Facebook page www.facebook.com/alltecheducation or join the conversation on Twitter @Alltech.