Since man hunted and got a taste for the meat of the Auroch, later domesticated into the ancestors of modern cattle breeds, the market for beef has grown steadily. The last 10 years, however, have not been so kind, with plummeting beef consumption and higher prices. There is some light, as meat intense diets like paleo and keto have turned some consumers back to beef, but just at the moment when the cattle industry has become more consolidated, sophisticated and consumer-focused, it is ironically facing some of the greatest existential threats to its 10,000-year existence.

There are three new primary threats to the beef industry:

1. Lab-grown meat

Touted as sustainable and welfare-friendly or, conversely, dismissed as “fake meat,” the clear intent of growing meat in petri dishes is to displace the consumption of meat from beef cattle. Despite concerns about just how “friendly” the technology really is, meat producers — such as Cargill and Tyson — have invested in startups in this market.

2. Environmentalism

Environmentalists advocating for ““Meatless Mondays’ and other initiatives at the consumer level have been unremitting in their attacks on the meat industry. These action groups have sometimes used dubious data to support their contention that cattle — specifically, beef — use more water and more resources and emit more greenhouse gases than other protein options. Their relentless attack appears to be having an effect on red meat consumption in the U.S. and Europe.

3. Other meats

Chicken consumption continues to grow at 2 percent per year. Not only is it cheaply priced, neutral in flavor, easy to cook and unrestricted by religious constraints, it is also predicted to become the world’s favorite meat, taking the place of pork at number one. At the same time, fish has been positioned at the premium end of the market, touting human health benefits such as DHA and Omega-3. Both meats are stealing market share from beef.

The resulting trend from this triple threat is clear: beef consumption has stagnated for the last ten years and, despite projections for growth in markets like China, new ways of thinking will be required.

So how to respond?

Can we manage the individual animal to maximize performance? Cattle are still one of the most efficient means of converting grasses and fiber into food. Can we learn to preserve natural resources and invest in sustainable decisions that boost soil health? How can technology help us better manage pastures and forage production better?

What about the consumer? Can we improve the product — and, thereby, improve the experience — to create more consistent flavors, cooking and dining while also meeting their questions about welfare and the environment?

More than most other protein-producing industries, beef production needs an injection of new ideas and technologies. Smart precision farming requires digital technologies to develop better management practices, accuracy and methods. Using an eight-technology framework can help us understand the opportunities for improvement that the industry must embrace in order to rise to this triple threat.

1. Sensors

Through the use of sensors, cattle producers are capable of tracking virtually anything within their herd. They are expected to monitor an animal’s health and comfort, which can prove costly and time-consuming if done manually. With the implementation of wearable sensors, such as collar, ear or leg tags, ranchers are able to detect diseases and monitor everything more efficiently, from rumination to general animal health.

For example, several companies offer calving sensors that notify the farmer when a cow is expected to give birth. Moocall’s calving sensor does this by monitoring tail movement patterns triggered by labor contractions. When the tail movement patterns reach a certain level of intensity, the Moocall sensor sends a text message to the farmer’s cell phone. JMB North America offers a sensor that alerts farmers when a cow’s water breaks. Other calving sensor options include the AfiAct 11 Leg Tag, Cow Call, and Vel’Phone. This technology can greatly improve calf survivability and allows farmers to be more effective in their time and energy efficiency.

The University of Calgary is testing how accelerometers can be used to detect diseases within a beef cattle herd. The accelerometers are attached to the identification tags in the cow’s ears, because the movement in this area can show how much time is being spent eating, chewing cud, moving and resting. CowManager, a temperature sensor, also records movement related to eating, ruminating, walking and estrus activity. Similar sensors include TekVet, FeverTag Quantified Ag Allflex, and Precision Animal Solutions. These clips can measure changes in body temperature to help detect illness, reducing the chances of further infection to other cattle and significantly lowering costs while simultaneously increasing animal welfare.

Craig Carter, the director of the University of Kentucky’s Veterinarian Diagnostic Lab, has performed research on an algorithm that can differentiate healthy from sick cattle and will generate alerts when specific animals need to be treated. Micro Technologies AmerisourceBergen has partnered with the Geissler Corporation to market, install and service the Whisper* Digital Stethoscope, the first tool developed to score severity of bovine respiratory disease (BRD) in cattle.

Vital Herd’s e-pill sensor is ingested by the cow and sits in the rumen, where it collects data on body temperature, heart rate, respiration rate, pH levels and other parameters. Another rumen bolus sensor, Moow, can measure CO2 and NH3 concentration, temperature levels and pH balances for up to three years, and all data is sent to local or cloud storage. Other rumen acidosis sensors include eBolus and VetAsyst.

Heat detection in beef breeding can be crucial, and sensors like Heatime HR LD, Heatime Pro, Qwes HR-LD, RumiWatch, SenseTime Beef, and Cow Scout help to accurately identify the best insemination time. Each of these also watches changes in rumination patterns to try and catch potential health problems.

Locating specific animals has been made easy with CowView and Smartbow. These neck and ear sensors localize every cow in real time to easily find which ones need to be checked, inseminated, treated or moved.

The GrowSafe platform uses biometric sensors and data sources to continuously track and monitor sick and poorly performing animals. It also can measure an individual animal’s gain and current market value, which helps maximize profits.

Vence, a virtual fence system, can eliminate the cost of traditional fencing and make it simple to rotate cattle and keep them within specific boundaries through the use of a neck collar. Animals learn to avoid certain areas by receiving low voltage shocks or uncomfortable sounds.

ClicRTechnologies has also made strides in the beef industry by creating the ClicRweight system, which replaces the traditional gravity weighing system. This new scanning station system is placed where the animal would normally eat and can gather statistics quickly and accurately on each animal as it steps on to the scale without any human intervention, thereby reducing costs and allowing for better analysis.

On the consumer side, food safety is of growing concern. When the quality and freshness of hamburger meat is in question, it is often tossed out, simply because people don’t want to take the risk. Safe Food Scientific has developed a biometric sensor that allows consumers to know if the beef in their fridges is safe to eat. Different forms of bacteria in beef reproduce in different conditions; access to nutrients, water and temperature can all affect how and the rate at which bacteria grow. Beef-Fresh Check tabs use biosensors to detect bacterial contaminants and help consumers determine if meat is safe to eat.

2. Drones

These small aircraft are finding more uses in the cattle industry by allowing producers to easily manage feedlots and ranches. Farmers are using drones to check fence lines, spot holes or pockets that might need to be fixed and check water troughs and gates in remote locations through aerial images and video. Some models can run on their own after being flown through the route just one time, like the DJI Mavic Air, DJI Mavic Pro, and Phantom 4 Pro. After manually showing the drone where to fly, it will subsequently follow the same path for routine checks without extra assistance.

When measuring pastures, the traditional strategies include use plate meters, pasture probes and tow-behind devices, but cameras on drones are becoming capable of performing the same task. Ranchers can also estimate the amounts of feed on-farm, particularly where there are areas of different growth.

The wireless camera can assist with precision livestock by notifying a beef producer that a cow has calved or when locating a lost animal. Thermal cameras like the DJI Zenmuse XT can distinguish cows from other heat sources and spot animals underneath canopies or trees. Other popular drones used for scouting cattle include the Honeycomb Agdrone, DJI Matrice 100, DJI T600 Inspire 1, DJI Phantom 3 Advanced, eBee SQ drone and the Lancaster Hawkeye Mark 111.

Looking ahead, drones may eventually become advanced enough to be able to spray pest deterrents directly onto herds, instead of farmers needing to manually spray by hand. From a teaching perspective, drones can be used to instruct veterinary students and ranchers how to move livestock using low-stress handling techniques.

3. Robots

On a beef operation, robots can perform small, common tasks, such as daily feeding. Hanson Silo Company has partnered with Trioliet to manufacture just such a robotic feeding system. This self-automated robot will fill itself with feed and mix and deliver the food to animals in the barn. As long as the feed bins are kept full, the robot can run on its own and feed about 700 head of cattle up to 12 times a day. Additional feeding times are even better for the animal, since it ruminates better when eating more frequently. Other companies that produce automated feeding robots include Rovibec, KUHN System TKS, TKS Agri, Lucas G, Jeantil, Valmetal, Wasserbauer, Pellon, WIC System and Hetwin.

The Swagbot is a robot that can move groups of cattle, tow heavy trailers and navigate around ditches, waterways and other rugged terrain. The University of Australia is trying to teach this robot to identify sick or ill animals by fitting it with temperature and motion sensors.

One of the largest meat-packing plants in the world, JBS, has invested in Scott Technology, a New Zealand-based robotics firm. The meatpacking company is looking at ways to possibly incorporate automated machines as they attempt to turn a whole cow into certain cuts, like steaks and roasts. Even though these robots can use visual technology to cut into a carcass, a beef carcass requires the robot to feel instead of seeing — that is, it must be able to feel how deep a bone is to remove certain cuts of meat. This type of skilled cutting hasn’t been mastered by a robot yet, but investments are being made to meet this goal.

4. 3D Printing

A new world of food processing is becoming a reality with 3D printing, and a lot of research is being done by Meat and Livestock Australia (MLA). This technology allows for the opportunity to use low-value meat cuts to create new types of food. According to MLA, at least one-third of each carcass ends up as hamburger trimmings for fast food chains. This new technology would give typically lower valued meats, such as offal, a new avenue for consumption, thereby creating a new opportunity to increase value for each carcass. This could potentially put more money in the pockets of farmers and ranchers.

Where else are 3D printers making their way into consumer lives? Nursing homes! Because printed beef is easy to chew and swallow, Germany has incorporated 3D printers in 1,000 nursing homes and is considered more appetizing than the pureed food that was previously served.

5. Blockchain

Now, more than ever, consumers are demanding complete transparency when it comes to purchasing meat products. Lack of knowledge about origin and concern over foodborne illness has left 75 percent of consumers distrustful of food labels, according to a study by Label Insights. Blockchain could be used to restore consumer confidence through its ability to trace products along the entire supply chain, from the producer to feedlot, feedlot to processor, processor to wholesaler and wholesaler to retailer.

Grass Roots Farmers’ Cooperative were the first suppliers in the U.S. to use this technology. Their products now contain a QR code that can be scanned to see a “digital history” of where the beef came from and how the animals were raised. This information includes stories from the farmer and butcher who contributed to the final product now in stores. In China, InterAgri uses blockchain to allow consumers to trace the cow’s breed, when it was slaughtered and what bacteria testing it went through.

Wyoming beef producers have combined efforts to create BeefChain, which allows consumers to have pasture-to-table traceability. Each animal receives an RFID tag that is linked via blockchain, and the assigned number follows the animal throughout the production process. Consumers can help shape this service online by submitting areas of interest or specific questions they have about the process. The organization promises to send information and to adapt its service to meet future interest.

6. Artificial Intelligence (AI)

Livestock producers are now faced with the challenge of growing animals to conditions that match market and consumer specifications and timing. Even ranchers who have been working with cattle for generations can struggle to predict an animal’s yield potential prior to sale. However, AI technologies can be used to accurately predict an individual animal’s potential, as well as fat content, at any point in time by using cameras to analyze the herd.

Researchers at the University of Technology Sydney (UTS) have developed this technology by using off-the-shelf cameras on purebred Angus cattle farms. These cameras operate at 30 frames per second and can capture contours that reflect fat and muscle depth and size. That information is then converted to 3D images that are processed through artificial intelligence algorithms to provide an accurate condition score for each animal. Different shapes, such as muscling, are given a mathematical description and assigned a value, which can then be used to estimate a cow’s condition based on the 3D shape the machine “sees.” This type of technology allows farmers to see, at any given point, where each individual animal is in terms of maturity and can select animals with superior measured traits for breeding the next generation. When a rancher can make decisions based on high-quality, real-time information in low-stress environments, they will see better quality beef product — and results that match consumer preferences.

Cainthus has developed algorithms for facial recognition of dairy cows to monitor the cow’s activity. This technology is also being developed for beef cattle, to replace of tracking devices, and this software may eliminate the need for wearables altogether, particularly for animals raised indoors. Using cameras stationed throughout the feedlot, the software alerts farmers when their cows show early signs of lameness. Cainthus’ goal is to have “machine vision,” allowing AI to supplant many sensor systems.

Not only are ranchers trying to meet market specifications, they are also are constantly trying to manage their large herds effectively. Cattle Watch has developed a remote monitoring system by using AI, deep learning and mass data algorithms to monitor large cattle herds on a wide spectrum. This system can prevent animal theft through GPS satellite tracking and can use geofencing to stop animals from straying outside of the designated lot. It also has an automated animal-counting technology that can count large herds of cattle in a short amount of time and can also monitor the health of each individual cow.

7. Augmented Reality (AR)

The cattle industry is now attempting to mix the real world with the virtual world by using only a pair of glasses or a cell phone. AR displays a virtual image on top of what can be see naturally through the viewer (i.e. reality) in real time, allowing new insights to come to light. Farm VR has created a farming technology that projects images of 3D objects from architectural drawings. If ranchers are interested in buying cattle lots, they can use VR to project renderings of their future lot on top of the lot as it currently looks, allowing them to see what their new lot would look like before actually building it.

University classrooms are even using projected images to teach bovine anatomy. For instance, Harper Adams allows users to take a full look at an intact cow — including its skeleton, blood flow and the udder, in detail — by looking through the Bovine HoloLens. Students are then able to perform dissections of the udder, since they now know what to expect and can similarly walk their classmates through the process to help them learn the same procedure.

8. Virtual Reality (VR)

Virtual reality is fairly similar to augmented reality because it also is a 3D, computer-generated environment. When using a VR headset, these environments move as you move, and the images appear life-size to each individual. Saskatchewan Cattlemen’s Association is using virtual reality technology to demonstrate life on a farm to the public. People don’t have to physically be on the farm to hear and see from a producer how they take care of their animals and what the animals’ life cycles are, giving producers a new way to engage and educate their consumers. Not only does this address common misconceptions, it also allows consumers to directly relate to the farmer. LiveCorp also offers a similar opportunity for consumers to experience the transportation side of an animal’s life, as their technology takes the user visually from a quarantine facility to a loading vessel. These efforts have all been made with the intent of improving consumers’ understanding of how the production process works.

Pre-sale auction inspection is also set to enter the virtual reality realm, with Elders preparing to become one of the first livestock agencies to offer 360-degree selling to customers. (Check out the video.) Partnering with Tim Gentle has allowed Elders to record 360-degree picture and video experiences so that potential buyers can view animals at all possible angles. Viewers can move the environment in any direction desired when looking through the VR headset. Buyers can project auctions from any desktop or phone through the headset and view auctions in their own living room.

The Internet of Things (IOT)

All eight of these technologies have the capability to work together through the Internet of Things (IOT) — or “internet of cows,” as it has been called in this case. It is IOT that connects sensors, drones, robots and the like to computers and iPhones for data analysis and interpretation. Sensors — such as MOOnitor, a cattle monitoring system that measures and collects daily activity as well as estrus cycles — uses IOT to transfer data and keep real-time information at the fingertips of the farmer or rancher. Because the health of a beef cow directly affects the number of weaned calves each season, a technology such as this, with the ability to detect both sickness and estrus in cows, can improve calf yields, an important metric for beef producers. MOOnitor suggests that it can potentially increase a herd’s calving rate by 30 percent.

A similar IOT system, BovControl, uses a cow’s information — including its birth date, medication, vaccinations and weight — to determine when it is ready to be sold. Farmers can also track an animal’s temperature or location through an ear tag or smart collar.

AgriWebb is an app that can be used on your phone or tablet to track and keep up with all farm records, whether you are walking around your farm or are further from home. At any given time, a farmer has access to feed inventory, financial reports, grazing movements, task management options, individual animal data and biosecurity plans, allowing for better compliance with external certification and monitoring organizations.

KEENAN InTouch provides the farmer with constant herd performance advice and information by way of data collection and analysis. Through this system, a team of nutritionists is available to assist farmers with herd health management, ration formulation, weight gains/yield and costs, with the goal of helping improve cash flow. This technology allows producers to monitor and control all feed usage and waste, which helps control costs and feed budgets and can speed up finishing times for cattle.

The nutrigenomics piece

The last piece of the puzzle is nutrigenomics, the study of nutrition in the genome. It has been determined that, just like for humans, what a cow eats directly affects its microbiome and, therefore, its growth and productivity. Previously, it was believed that cattle should be fed minerals and supplements freely. But, at Alltech, we have seen that supplementing animals with specific levels of nutrients at specific times encourages the body to use those nutrients more efficiently. Those nutrients should come in the form of organic trace minerals and not just any mineral or supplement combination. A targeted nutritional approach such as EPNIX® should be implemented to truly get the most out of production cattle. 

The cost/benefit conundrum

These technologies can allow producers to maximize their management practices, increase productivity and efficiency and remain competitive. Interestingly, these benefits will also act as answers to prosumer concerns about such issues as animal welfare, environmental footprint and consistency of the final product.

Can beef farming become “smart”? By measuring feed and water intake in real time and comparing it with the productivity of the animal, we can gain new insights. We can only manage what we can measure, and as such, beef producers should embrace technology to take advantage of genomic advances and use data to access the potential that is unlocked with a better understanding of the animal genome. Big data says a lot, but individual data tells a whole other story.

Producers evaluating these eight technologies may struggle to identify which ones to use and how to invest for greatest return. Clearly, the prices for all of these vary, as will the benefits based on the particulars of a beef operation.

Generally, in beef, sensors are the most likely to offer clear and immediate cost benefits. Machine vision is the most exciting technology and promises a lot. Blockchain might eventually do this as well, but the technology is still being rolled out; augmented and virtual reality aren’t there yet either. The cost-benefits that producers need to evaluate are the fixed cost investment (what equipment is required) and, then, the variable cost (what ongoing costs are required to run the system). I always recommend that producers or farmers evaluate technology by scrutinizing one feature or benefit of particular value to their production and, subsequently, making their purchasing decision based on that one criteria. Traditionally, we look for a 3:1 return, but the transformative nature of these technologies might allow purchasing even at lower initial returns.

On a final note, if you ask ag-tech companies what question they fear most, they’ll tell you it is, “Please give me the name and phone number of a successful customer using your technology.” Tremendous technology is emerging within the beef industry, but some tech is further along the “tried-and-tested” path than others.

I want to learn more about technology for my beef cattle. 

Mycotoxins are often a hidden threat in feed, which can impact the performance and health of poultry. Mycotoxins are chemical secondary metabolites produced by molds as a reaction mechanism in response to an environmental stimulus. Molds may produce mycotoxins during the growing season, at harvest or during storage of feed materials post-harvest. It is common for feedstuffs to be contaminated with multiple mycotoxins, as one mold can produce several types of mycotoxins or multiple molds can produce mycotoxins in the same feedstuff. In fact, analysis conducted by the Alltech 37+® Analytical Laboratory shows that multi-mycotoxin contamination is present in 92.3 percent of 2017-2018 poultry feeds globally. As a result, the presence of mycotoxins is a major issue faced by the poultry industry worldwide.

Poultry that consume high levels of mycotoxins in feed may have obvious clinical signs of mycotoxicosis in relation to specific tissues, organs or performance. However, of more concern, often, is the long-term intake of lower levels of mycotoxins, as symptoms are not noticed daily but still add up to become a long-term problem. In this instance, it is important to watch the birds closely and look for a variety of specific and non-specific symptoms of mycotoxins.

A common sign of mycotoxin consumption by poultry at both lower and higher concentrations is the appearance of lesions, which start in the mouth and continue along the gastrointestinal tract. These lesions are often caused by trichothecene mycotoxins such as deoxynivalenol (DON) and T2/HT-2 toxins, which cause oxidative stress and damage to cells along the intestinal tract. These lesions — along with other side effects in the gastrointestinal tract, such as changes to mucus production, reduced villi length and impacts on gut-level immunity — can suppress health and performance and can also expose chickens to increased gut pathogen colonization. The presence of mycotoxins, such as DON and fumonisins, have been linked to increased colonization and severity of such pathogens as Salmonella, E. coli and Clostridium perfringens.

Considering the many effects that mycotoxin have on poultry health, performance changes are also likely. Research shows that growing birds may have reduced weight gain and poor feed efficiency, while layers and breeders may have reduced egg production, poor egg quality or decreased hatchability. Young birds will typically be more susceptible to the impacts of mycotoxins. Like so many nutritional and health factors, the impacts of mycotoxins on a young bird could alter the ability of the bird to attain its genetic capacity for performance.

Using the Alltech PROTECT™ Calculator and average risk in 2018 North American poultry feed as analyzed by Alltech 37+®, broilers may lose about 3.6 g/d in gain and have a 4.8 percent increase in feed conversion ratio. Likewise, layers may lose about 5.2 eggs over a 60-week egg-laying period. When mycotoxins impact performance, there is likely also a loss of profitability. Poultry producers should be aware of the costs of mycotoxins in order to better manage the risk.

Due to the characteristics of mycotoxins, laboratory analysis of a feedstuff or finished feed is the first step in understanding risk. There are a limited number of commercial laboratories in the world capable of analyzing multiple mycotoxins from one sample. The Alltech 37+® Analytical Laboratory, located in Kentucky, provides complete analysis for 50 different mycotoxins in a single sample and also considers the total mycotoxin challenge present in each sample, rather than just looking at the individual mycotoxins. As such, the results of the analysis more closely reflect commercial production and the challenges faced by producers. Since all species and lifecycles of birds are susceptible to mycotoxins to varying degrees, samples analyzed through the 37+® Program are also provided a Risk Equivalent Quantity (REQ), one number that calculates the cumulative effect of mycotoxins and the overall risk to the target animal group associated with the sample.

An understanding of mycotoxicosis in poultry is complicated by the occurrence of several mycotoxins together and their interactions in the animal, as well as their non-specific symptoms. It is clear that multiple mycotoxin contamination is an unavoidable risk — and is costly in today’s poultry production. It is important, then, to use the right economic assessment methods to evaluate the multiple contaminations and, then, to control mycotoxin risk in the feed mill and at the farm level.

I want to learn more about protecting my poultry operation from mycotoxins.

The following is an excerpt from an article by Solutions Deployment Team Manager Dr. Jules Taylor-Pickard on Pig Progress.

Times are long gone when supplying minerals to pigs was one-size-fits-all. Sows have different demands depending on their parity, size and litter size. Supplying the correct amounts will enhance sow performance — and will provide benefits for her piglets, too.

Minerals are important for maintaining the body and ensuring animal performance. In breeding sows, certain minerals are needed for successful conception and parturition. Chromium influences follicle-stimulating and luteinizing hormones and is also needed to produce insulin, which affects progesterone production. Both hormones are required for regulating ovulation and have a direct impact on fertility and litter numbers. Manganese is required for progesterone production, while iron and chromium are required for further hormone activity, which influences embryo survival during pregnancy. Uterine capacity, which dictates the number of piglets born, requires appropriate feeding levels of selenium, iron and chromium.

Breeding animals have higher mineral requirements, since they must produce ova that are robust enough to achieve conception, supply developing fetuses with minerals for correct development and, in the case of mammals, produce milk to suckle their young. As such, breeding sows can often be deficient in mineral intake, especially when tissue reserves are depleted.

Dr. Pickard further delves into the different roles minerals play in supporting optimum sow performance and the difference the right mineral can make to your sows and her piglets. To find out more, read the rest of Dr. Pickard’s article.

I want to learn more about nutrition for my pig herd.

Weaning piglets effectively is critical for farmers to ensure they are healthy and productive. Pigs that do not transition well from milk to a solid diet have their gut health compromised and become susceptible to disease challenges. Ernie Hansen, manager of swine nutrition and technical services at Hubbard Feeds, sits down with Tom Martin to explain the strategies producers can implement to support a successful transition and improve long-term pig production. 

The following is an edited transcript of Tom Martin's interview with Ernie Hansen, manager of swine nutrition and technical services at Hubbard Feeds. Click below to hear the full audio:

Tom:              This is Tom Martin, and I'm here with Ernie Hansen, manager of swine nutrition and technical services at Hubbard Feeds. He joins us to talk about transitioning piglets at weaning from milk to solid food. Thanks for being with us, Ernie.

Ernie:             All right, thank you.

Tom:              What are some of the problems that producers face when they begin weaning piglets from milk and moving them to a solid diet?

Ernie:             Well, helping pigs make a smooth transition at weaning has always been a high priority for pig farmers. Today's high-producing genetics have been selected to wean 30-plus pigs per sow per year and to produce pigs that will reach a market weight at or in excess of 300 pounds, and to do this quickly and efficiently. This performance level and, even more importantly, the way these pigs start on feed is drastically different than pigs from ten years ago.

                        Couple these factors with the known stressors of weaning — weaning age, the physical separation from the mother sow, commingling, transportation, the environment difference, and the traditional milk-to-solid-food transition — and that's a stark reminder that there is no substitute for good animal husbandry for the first week post-weaning. The old adage is certainly as true now as it ever was: "A pig never gets over a good or bad start."

Tom:              What are some of the outcomes seen in a piglet that does not transition well post-wean?

Ernie:             Health is a big factor at this stage of life for the piglet. If pigs aren't eating well, gut health is compromised, and this can affect their overall health and make them susceptible to disease challenges. This requires farm workers to spend more time treating pigs, and depending on how severe the challenge is, there may be an increase in mortality and morbidity as well.

                        We use the term "all-value pigs." This is a reference to the pigs that reached the targeted market weight on time with minimal health challenges. These all-value pigs represent the highest returns for farmers and the greatest opportunity for increased profitability.

Tom:              So, what is the importance of feed intake? What does the producer need to be thinking about as piglets are making this transition?

Ernie:             To make it very simple, intake is everything at this stage of the pig's life. Healthy pigs are very efficient. That means every extra bite of feed is extra weight gain. It's the most efficient and cost-effective growth the pig will experience.

Tom:              Why is gut health critical at this particular phase in a pig's life?

Ernie:             You may not realize it, but the gut is the first line of defense for the young pig and is actually a large part of the immune system. It's a barrier that keeps out bacteria, and if it’s not functioning properly, those bacteria get into the pig's bloodstream and can spread, causing disease challenges for the pig. As more research is done on gut health and gut function, we're discovering that pigs don't always fully recover from the initial attacks on their system. While it may look like they recover and have good performance, research is showing they won't have gains as good as those pigs that didn’t experience the health challenges early in life.

Tom:              So, what steps or management techniques should producers and farmers take to make sure that pigs transition well post-wean?

Ernie:             We work closely with our customers in a couple of different areas to help pigs get started on feed. Frequency of feeding for the first week in the nursery is critical. The more times we can be in the barn feeding the pigs, the better they will start. In some cases, just walking through the barn and getting the pigs up will stimulate them to eat.

                        Secondly, identifying fallback pigs as early as possible — early intervention — helps transition those pigs to get them back on track. Use of a gruel or a highly fortified feed is essential to get the right nutrients into these young pigs.

Tom:              Some pigs are naturally inclined to not eat as well while they're transitioning from a liquid to solid diet, so it's important for producers to do what they can to motivate those pigs to eat more. How does Viligen® play a role in this key part of their transition from milk to solids?

Ernie:             Viligen is an intake stimulant. It's combined with certain nutrients and palatability factors that not only encourage them to eat — to eat more, to take that first bite of feed — but it also has gut health components that help support the gut in overcoming challenges that the environment brings to that pig. So, it causes them to eat more and then supports their health. A healthy pig that eats is going to grow faster and more efficiently throughout its entire life.

Tom:              Tell us about the feeding trials using Viligen that were conducted by Hubbard Feeds.

Ernie:             So, we started Viligen trials about nine months ago (Oct. 2017) after an Innovation Group meeting at Alltech. We did some simple trials and the pigs performed well above expectations. We had improvements in gains that were really quite remarkable. We redid the trial and we duplicated those improvements in gains.

                        In the second trial, we had a significantly higher degree of overall health challenges, and we're able to see that we had not only improvements in intake and gains, but that led to improvements in overall health. We treated fewer pigs for health issues, we pulled fewer pigs out of the pens that weren't starting and we had fewer pigs die in the trial.

Tom:              How big of a role does formulation of feed play at this stage when the piglet is transitioning from milk to solids?

Ernie:             Diet formulation plays a critical role for these young pigs as they transition from the sow’s milk to dry starters. Diets are more complex to supply the nutrients that will promote good gut health, which is important for nutrient absorption and utilization. High-quality ingredients are key to the digestibility of the young pig and also reduce the chance of adverse interactions with other ingredients.

                        Finally, ingredients that promote intake are an important technology to include in the nursery diet. People often think of flavors in milk products to encourage intake, but we're excited about Viligen, which our research has shown to improve intake and health in these young pigs. Viligen — which is a blend of fatty acids, prebiotic components and mineral nutrients — helps condition the gut mucosa, which helps get ready for rapid growth because of the improved feed intake.

Tom:              Ernie Hansen, manager of swine nutrition and technical services at Hubbard Feeds, joining us from Mankato, Minnesota. Thank you for being with us, Ernie.

Ernie:             Thank you much.      

I want to learn more about supporting piglet health and feed intake during weaning. 

Farming is hard work, and most of the time, there is no one available to pick up the slack in a farm owner’s absence. This inability to get away creates challenges for these operations as they attempt to discover ways to stay competitive in a mostly commodity-driven business. If you’re reading this and nodding along in agreement, you are certainly not alone.

Alltech’s Chief Innovation Officer Aidan Connolly recently published a blog suggesting that growth in beef demand may be at risk. He recognized low-cost competing meats, environmental concerns and fake meats as a “triple threat” and discussed modern technologies that could potentially address these concerns. He went on to say, “What about the consumer? Can we improve the product — and, thereby, improve the experience — to create more consistent flavors, cooking and dining while also meeting their questions about welfare and the environment?” 

To some, these questions may seem perfectly straightforward, but to those who work day-in and day-out on their families’ operations, it may not be easy to consider the concerns of a consumer they don’t know. While that farm gate has maintained their herd, their traditions and their way of life, it may have also inadvertently kept farmers from becoming interested in who their customer ultimately is.

A 2015 article in the Journal of Extension by Gunn and Loy asked producers in Iowa what opportunities and challenges they recognized for the beef industry and the family businesses therein. They identified eight “mega issues”:

1. Land access
2. Farm transition
3. Production efficiency
4. Marketing
5. Genetics
6. Data management
7. Feedstuffs
8. Animal health

As someone who makes a living as both a cattle producer and beef nutrition consultant, it is very easy for me to agree with this list. However, if you take a second look, you will realize there is something missing: a direct recognition of consumer demand.

In Connolly’s article, he evaluates eight innovative technologies within the beef industry. Just like Gunn and Loy found to be true, Connolly speculates that, while the clear majority of these technologies help address production and labor efficiencies, they lack innovation when it comes to the consumer. In only two of the cases is the consumer even addressed: blockchain and 3D printing.

For beef nutrition providers, the farm gate creates a tremendous dilemma. The research conducted in Iowa paints a clear picture of what our beef-producing clients want — to keep their animals healthy and gaining efficiently, along with finding a way for their children to someday do the same. Making the sale means meeting one or more of these customer wants, limiting our ability to move to consumer-centric products that may or may not have an immediate economic return.

One very simple example of this is the palatability component, otherwise known as tenderness. Not only is tenderness relatively easy to identify post-harvest, but it also makes superior genetics readily identifiable. While we know the consumer values tenderness, the industry has never found a way to reward beef that excels in this characteristic.

Until there is a full understanding of the value of the consumers’ wants by producers, innovation will slow in areas that build demand for our end product. In addition to understanding this value for consumers, it must subsequently be monetized to create new opportunities for the producer.

I will admit that I am slow to accept these points myself. I can’t imagine why we would need to do anything different with beef; it is as perfect as my children in my eyes — but the world is constantly changing. Competition continues to mount and opportunities for young producers are becoming scarcer. However, despite this realization, creating that link to the consumer still seems elusive.

True opportunity lies in the hands of producers who are willing to make a dramatic change, betting on the future and potentially sacrificing short-term returns. It requires that they move beyond the farm gate, or at the very least that they be willing to let new ideas come through it. This is extraordinarily challenging, especially with over a century of tradition impacting decision-making in many cases.

Allowing ideas to flow in and out of the farm gate will be critical for the long-term future of the beef business — thus securing this way of life for future generations.

I would like to learn more about beef-related topics.

In the horse world, we often hear people refer to their “horse of a lifetime.” As the story goes, every horse person will own one at some point in their life, if they’re lucky enough. Some will be beloved trail companions or elite show champions, while others may have a successful winning edge on the racetrack. But all good things must come to an end, right? Not necessarily.

Cloning, the controversial practice that first came to our attention with the birth of Dolly, a female domestic sheep, in July of 1996, is making it possible to have a genetic replica of your favorite four-legged friend — be it a horse, dog or a whole host of other species. But it’ll cost you, and success isn’t necessarily ensured. Still, if you find yourself curious about the process, here are five things you should know:

1. Break open your piggy bank:

Producing a genetic twin of a horse can cost more than $150,000. That may sound like a lot of money to some, but horses are big business for others, and the opportunity to protect and multiply the genetics of superior animals makes cloning a valuable option for many owners and breeders.

2. The same, but also different:

While the DNA of the cloned horse will exactly match that of the donor, the genetics could be expressed differently than they were in the original animal. We often discuss gene expression as it applies to nutrigenomics research at Alltech. Despite all cells containing a complete genetic code, only a fraction of these genes are expressed — or “switched on” — depending on cell type, availability of nutrients, bioactive compounds and other stimuli.

3. No guarantees:

Just like two famous Michaels — Jordan and Phelps — weren’t born knowing how to dribble a basketball or swim, horses are also products of their environment. Sure, natural talent and ability are helpful, but nutrition, management, handling and training also play a vital role. Just because the original horse was a champion doesn’t mean the cloned horse will be, too.

4. Just because you can…:

Should you? Controversy still surrounds this process. Many don’t feel it’s right to mess with Mother Nature and risk future problems with genetic mutations or bottlenecks that may occur as a result of breeding a specific line. And some breed organizations, including the Jockey Club and the American Quarter Horse Association, oppose the process and will not accept cloned horses or their progeny into their registries.

5. The bigger picture:

Cloning has a wider value in animal reproduction, especially in the preservation of threatened species. Dr. Katrin Hinrichs, professor and Patsy Link Chair of mare reproductive studies at Texas A&M University, offers some insight: “The main justification I see for cloning is to preserve genetics, as in valuable geldings or in the case of rare or endangered species or breeds, so that you can expand the gene pool. You could use cells from animals that died decades ago (if the cells were recovered before or at death and frozen) that are under-represented in the population today.”¹

Still not convinced you’d want to take the leap and recreate your furry friend, even if money was no object? Neither am I. Nevertheless, whether you agree with the practice of cloning or find it entirely objectionable, I hope you’ve learned as much as I have from this brief glance.

¹ Evans, M. (2016). An inside look at equine cloning. Retrieved from https://www.horsejournals.com/horse-care/alternative-therapies/inside-look-equine-cloning.

I would like to keep up with advances in equine technology.

Dietary trace minerals like copper, zinc and manganese are nutrients critical to animal health, performance and welfare. Immunity, reproduction, growth and even meat and milk quality hinge on optimal trace mineral nutrition.

Everything we know about trace mineral nutrition, from inclusion levels to effects on performance, has come from studies using inorganic trace mineral salts. Trace mineral salts are made from a trace mineral loosely bound to a charged ion and have been the basis of trace mineral supplementation and research since the 1930s. Recent studies, however, are using a different form of trace mineral, and the results of those studies are challenging ideas once considered fundamental to livestock nutrition.

In the early 1990s, organic trace minerals were first developed to reflect the way trace minerals naturally occur in plants. These supplements have a protein-like or carbohydrate ring structure that attaches to the trace mineral at multiple sites. The protein or carbohydrate component serves as a protective, stable delivery system, increasing the likelihood of mineral absorption.

The last 20 years of research confirm that the difference between a mineral salt and a trace mineral bound to a stable organic ring are substantial. The evidence points to organics as a superior source of trace minerals, but beyond that, we see unprecedented effects in the animal when they receive optimally formulated minerals. Organic trace minerals are changing the way we look at livestock nutrition overall.

Below are seven major changes to nutritional dogma instigated by studies looking at organic trace minerals. While many nutritionists still cling to the low-priced, traditional inorganics, organic trace minerals are fostering a revolution in animal feeding.   

1. Not all trace mineral forms are created equal

Historically, inorganic trace minerals have been the primary form of mineral supplementation. Their inexpensive synthesis, however, produces a supplement that quickly dissociates and reacts within the feed and digestive tract.

Dr. Richard Murphy is a biochemist and research director in Dunboyne, Ireland, who has focused much of his work on characterizing, comparing and optimizing trace mineral supplements.

"When comparing mineral products — both inorganic and organic — the key differentiation point is to understand their stability through the GI tract," said Murphy. "Stability at the acidic pH found in the gastric environment is critical to ensuring maximal delivery of mineral to sites of mineral absorption in the intestine."

Dr. Murphy's work has repeatedly shown that organic trace minerals are far superior to traditional inorganic trace minerals in both stability and overall bioavailability. They are, in fact, so much more efficient that countless animal trials have shown that organic trace minerals can be fed at significantly lower levels than their inorganic counterpart without disrupting health and performance. 

Surprisingly, Dr. Murphy's research has also found that not all organic trace minerals are created equal.

"Ultimately, the type and position of the amino acids used in organic trace minerals are critical for stability," said Dr. Murphy.

Different brands of organic trace minerals use different amino acid and peptide strands, some with far weaker associations and lower stability than others.

Dr. Murphy and his research associates have developed a peptide-trace mineral configuration for use in organic trace minerals that provides optimal stability. It is, in fact, his work in differentiating organic and inorganic trace minerals that has laid the foundation for the six other breakthroughs in mineral nutrition.

2. Inorganics: Not required

The National Academies of Sciences, Engineering, and Medicine (NASEM) publishes livestock requirements for all essential nutrients, among which it lists inorganic trace minerals. New research, however, proves that, while trace minerals are essential, there is no absolute requirement for inorganic trace minerals. In fact, eliminating inorganics altogether and replacing them with organic trace minerals appears to enhance performance. 

In beef cattle, a total replacement of inorganic trace minerals with lower levels (60 percent) of organic trace minerals improved health and performance and generated a $50/head advantage (Holder et al., 2016). Total replacement with organic trace minerals in pigs improved average daily gain, increased slaughter weight by 2 kg and improved slaughter efficiency to generate a savings of $1.80 per pig.

Inorganics may prevent deficiency, but there are far more effective supplement options. Even operations feeding a combination of inorganic and organic trace minerals stand to benefit from converting to 100 percent organic trace minerals. The total replacement of inorganics offers the best results in achieving animal genetic potential.

3. Organic trace mineral bioavailability: using less to do more

Studies routinely feed organic trace minerals at levels 30-50 percent lower than inorganics because the superior delivery system of organics allows them to be more efficiently absorbed. Poultry scientists at the University of Kentucky asked, "Just how much more efficiently?"

In their study, broilers were fed organic trace minerals at levels 75 percent lower than commercial levels for inorganics. These birds reached a desirable market weight in the standard six-week period and showed no signs of deficiency or disease, even though they were fed only one-quarter the mineral ration of their inorganic-fed counterparts (Ao et al., 2009). These relative concentrations are below those traditionally recognized as needed for meeting the birds’ requirements.

Organic trace minerals are more effectively absorbed and deposited in the intended tissues, so small amounts can have a greater impact. The inefficiency of inorganics requires producers to significantly overfeed them. Organic trace minerals offer a way for producers to maximize resources. This research also gives us a clearer picture of what an animal's true trace mineral requirements might be.

4. Organic trace minerals contribute to significant improvements in animal health

Trace minerals have a lock-and-key effect on certain antioxidant enzymes that are critical to immune function. A sufficient supply of trace minerals can be described as the sustaining fuel of the immune system. Recent feeding trials and nutrigenomic studies showcase organic minerals taking on some of agriculture’s most costly diseases.

In feedlot cattle, a total replacement of inorganic trace minerals with lower levels of organic trace minerals (60 percent of commercial levels for inorganics) was able to reduce mortality by 57 percent and mortality due to bovine respiratory disease (BRD) by 69 percent. Even in the cattle contracting BRD, the number of retreats was significantly reduced with organic trace minerals (Holder et al., 2016). Too good to be true? A separate study conducted on a different continent confirmed the effects: organic trace mineral groups showed a 7.7 percent decrease in even the incidence of BRD (Sgoifo Rossi et al., 2018).

"BRD costs the U.S. beef industry upwards of $800 million and is the greatest concern and cause of loss at the feed yard,” said Dr. Vaughn Holder, lead beef researcher at Alltech. “Organic trace minerals provide a new reinforcement to the animals’ first line of defense and add tremendously to the producer’s peace of mind."

In poultry, necrotic enteritis (NE) brings devastating costs, approaching $6 billion annually with mortality rates of 1 percent per day. Organic trace minerals eliminated bird death due to NE, reducing mortality by 12 percent compared to inorganics (He et al., 2017; Bortoluzzi et al., 2017). Birds on organic trace minerals also showed significant positive changes to the expression of genes related to improved disease resistance.

From gene expression to disease markers and mortality, there is mounting evidence that the bioavailability of organic minerals better equips animals to take on and survive disease challenges.

5. Organic trace minerals lead to extended shelf life and improved meat quality

The impact of organic trace minerals spans the entire food chain, all the way to our own refrigerators. Animal nutrition directly affects meat quality, as feeding organic trace minerals results in meat that lasts longer and tastes juicier.

"Trace minerals are essential to antioxidant enzymes in the meat," said Dr. Rebecca Delles, an Alltech meat scientist. "By providing a trace mineral source that is more bioavailable, those antioxidants have a better mineral supply to sustain their activity."

Proving her point, beef from steers that were fed organic trace minerals showed increased antioxidant activity, which led to extended shelf life (Sgoifo Rossi et al., 2018). That same meat also showed increased water retention, which improves profitability and texture. Dr. Delles found that organic trace minerals had the same effect in pork loin and chicken breast, beneficially improving both sensory experience and the producer’s bottom line (Delles et al., 2014; Delles et al., 2016).

"The average amount of time it takes a consumer to recover from a bad meat purchase is three months,” said Dr. Delles. “If the appearance, flavor or texture is perceived as being low quality, it will be another three months before the customer reconsiders purchasing that meat product. In fresh pork, if only 5 percent of U.S. consumers have a bad meat experience, that could still bring a projected loss of 3 percent — or $181,938,556.80 — over the course of 12 weeks due to what might seem like 'just color or texture.'"

6. More efficient organic trace minerals decrease the environmental impact of livestock

Bioavailable organic trace minerals are the exclusive method of sustaining animal performance while simultaneously lowering environmental impact.

The instability of inorganic minerals makes them difficult for the animal to absorb. This often leads to overfeeding of trace minerals and, therefore, excretion of large quantities of minerals back into the environment. These excreted minerals alter what is known as a “mineral footprint” and contribute to soil and water contamination.

The improved bioavailability allowing lower inclusion rates of organic trace minerals has been found to directly reduce the mineral footprint of livestock.

A series of trials conducted by agriculture institutions across China in 2017 found that in swine, poultry and ruminants, organic trace minerals could be fed at substantially lower quantities than inorganics and yield the same performance — but return much lower mineral excretion. The same was not true for inorganics: while low levels of inorganics also reduced mineral excretion, they were detrimental to animal health and reduced performance (Guo et al., 2017; Ma et al., 2018; Qui et al., 2018).

"This type of research changes the way we study animal nutrition,” said Dr. Karl Dawson, ruminant microbiologist and chief scientific officer at Alltech. “These are the solutions we need to sustainably feed our growing populations — benefitting all stakeholders while decreasing the environmental impact of intensive animal production systems."

7. Optimal organic trace mineral nutrition improves herd health, reproduction and performance for multiple generations

Trace minerals have a multigenerational effect. Like other nutrients, trace minerals change gene expression, effectively turning genes on or off, up or down. Those changes in gene expression are heritable — meaning the effects of a mother's nutrition, good or bad, are passed on to her offspring before they even take their first bite of feed. This phenomenon, known as epigenetics, gives producers and nutritionists the power to use nutrition to build their future herd. 

Dairy scientists at Pennsylvania State University studied a herd over three generations and found that heifer calves experienced 10 fewer days of sickness and came into estrus 26 days sooner when their dams were fed organic trace minerals (Gelsinger et al., 2016; Pino et al., 2018). This was true even for heifer calves who didn't consume organic trace minerals themselves, confirming that the effect was solely due to maternal nutrition. Fewer days of sickness are correlated to increased milk production later in life and reaching reproductive maturity almost one month sooner, which is worth approximately $100/head in management costs and a 2-3 percent decrease in carbon footprint.

In beef cattle, calves born to cows fed organic trace minerals showed improved body weight through weaning and again at 205 days, regardless of their own diet (Price et al., 2017). Weaning is one of the most critical stress points in the beef life cycle — but organic trace minerals in utero allowed weaning and young calves to thrive despite their circumstances. While trace minerals can have an incredible impact on a single animal, results like these show potential for strategized feeding for the future herd.

The advent of precision feeding

From feed to fork, trace mineral source makes all the difference. Organic trace minerals provide livestock with an essential nutrient in an optimized form, and the effects of such precision reverberate throughout the entire food chain. With effects on animal health and welfare, producer livelihood, consumer preference and environmental protection, no stakeholder is overlooked. This is the advent of a revolution in precision feeding. Well-timed, optimally designed nutrients can reveal to us an animal's real requirements and allow them to achieve their true genetic potential, so that we can build better herds and feed a growing population.

Click here to learn more about solutions through the Alltech Mineral Management program. 

Citations

Holder, V. B., Jennings, J. S., Covey, T. L. (2016). Effect of total replacement of trace minerals with Bioplex® proteinated minerals on the health and performance of lightweight, high-risk feedlot cattle, Journal of Animal Science, 94 (5), 120

Taylor-Pickard, J., Nollet, L., and Geers, R. (2013). Performance, carcass characteristics and economic benefits of total replacement of inorganic minerals by organic forms in growing pig diets, J. Appl. Anim. Nutr. 2 (e3): 1-3

T Ao, JL Pierce, AJ Pescatore, AC Cantor, KA Dawson & MJ Ford. (2009). Effects of feeding reduced levels of organic minerals (Bioplex) on the development of white layer pullets, Poult. Sci. 88 (Suppl. 1), 197

Sgoifo Rossi, C.A., Ripamonti, G., and Compiani, R. (2018, May). Not all mineral supplements for beef cattle bring same results. Feedstuffs, 90 (5).

He, B., King, W., Graugnard, D., Dawson, K.A., Bortoluzzi, C., Applegate, T. (2017). Zinc source influences the gene expression of zinc transporters in the jejunum and cecal tonsils of broilers challenged with coccidia and Clostridium perfringens., Poultry Science Association Annual Meeting, Orlando, FL, USA, 17-23 July, 2017

Bortoluzzi, C., Lumpkins, B., Mathis, G., King, W.D., Graugnard, D., Dawson, K.A., Applegate, T. Comparative efficacy of dietary zinc sources for the mitigation of the impact of necrotic enteritis in coccidial challenged broiler chickens, Poultry Science Association Annual Meeting, Orlando, FL, USA, 17-23 July, 2017

Delles, R.M., Xiong, Y.L., True, A.D., Ao, T., Dawson, K.A. (2014) Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity, Poult. Sci. 93:1561-1570

Delles, R.M.,  Naylor, A., Kocher, A., Dawson, K.A., Samuel, R.S. (2016). Diets with organic trace minerals (Bioplex®) and yeast protein (NuPro®) improved the water-holding capacity of pork loin meat, Midwest Animal Science Meetings, March; J. Animal Sci. 94 (Supple. 2): 65

Guo, Y., Liu, B., Xiong, P., He, J., Gang, L., Xue, Y.,Koontz, A.F., Yu, D. (2017). Effect of Cu Provided As Bioplex® Cu or TBCC for Weaned Pigs, Growth Performance, Tissue Mineral Retention, and Fecal Mineral Excretion, ASAS-CSAS Annual Meeting, 17-20 July, Baltimore, MD, USA, 2017

LX Ma, JN He, CC Hou, JL Qiu, XT Lu, B Liu, G Lin, Y Xue, AF Koontz, DY Yu. (2018). Effect of compound organic trace minerals on growth performance, serum indices and micromineral excretion in fattening pigs, ASAS-CSAS Annual Meeting, 5-8 July, Vancouver, Canada

JL Qui, XT Lu, LX Ma, CC Hou, JN He, B Liu, G Lin, T Ao, DY Yu (2018). Effect of low dose complex organic trace minerals on productive performance, egg quality and fecal mineral excretion of laying hens, Poult. Sci. 97 (e-Suppl. 1): 202

Price, D.M., Arellano, K.K., Irsik, M., Rae, D.O., Yelich, J.V., Mjoun, K., Hersom, M.J., (2017) Professional Animal Scientist 33: 194–204

Gelsinger et al., 2016 Maternal and early life nutrition and calf health

Pino et al., 2017 Maternal and early life nutrition and offspring first lactation

Harvest time is here. During this busy time, remember to not only monitor what’s coming in from the field, but also to think about what could be happening in other regions from which you may be purchasing feed ingredients.

Molds and yeasts can grow very rapidly as the weather warms in the spring and in the heat of the early summer months. But what about the end of summer and early fall? The weather across North America was extremely variable this summer — from extremely hot temperatures to drought to floods, week after week. How do these weather patterns affect the crops, and what should you be looking for in your feed this fall?

It is commonly understood that drought-stressed fields do not yield well. Digestibility and overall quality will be poor from feed grown in drought-stressed areas. Can living organisms like molds grow during a drought? The answer is yes: many species of molds will still grow during a drought, or they become dormant and wait for the right growing environment to return. One example of a drought-tolerant mold is Aspergillus. Many times, Aspergillus molds will appear olive green to yellowish in color on infected plants. Aflatoxins come from the mold species Aspergillus flavus and Aspergillus parasiticus. Aflatoxins are carcinogenic and thrive in hot conditions. Aflatoxin B1 can convert into M1 and can be found in milk. If this toxin is found over a set limit, the milk must be discarded. When fed to livestock, aflatoxins cause liver damage, suppress the immune system and reduce protein synthesis.

What about areas under heavy rain?

Several molds are typically found during summers of heavy rain, including Fusarium, Penicillium, Mucor, Rhizopus, etc. Fusarium is commonly found in both normal growing conditions and during wetter months. Many times, this mold first appears white and will change to a reddish-pink color. Under stress, both in the field and during storage, this mold can form many mycotoxins, including the trichothecenes family (DON or Vomitoxin, T-2, etc.), fusaric acid, fumonisins, and zearalenones. Clinical signs that these are present include immune suppression, bowel hemorrhaging, reduced intakes, poor milk production, reduced weight gains, abortions, conception challenges, vasodilation and even mortality.

The Penicillium molds will typically show blue to greenish in color, or potentially white, depending on the host crop. Penicillium molds will typically infect feed during storage, but abnormal weather patterns — such as heavy rains or, sometimes, cooler temperatures — can cause more mold to form. Certain tillage practices can also influence mold growth. When stressed, Penicillium molds can form patulin, Penicillic acid and ochratoxin. Clinical signs that these are present include edema, rumen upsets, loose manure, bowel hemorrhaging and increased rates of mortality.

This is a minute sampling of the mycotoxin challenges that can exist during harvest in your fields. Remember: the commodities or other purchased feedstuffs that are shipped in by boat, train or truck may present their own mold and mycotoxin challenges. Check the origin of purchased feed to determine what stress or abnormal weather was experienced in that region. Your local dealers, nutritionists or Alltech representatives can put together information on mycotoxin results from other regions. If you want to be especially diligent in lessening mycotoxin challenges, an on-farm RAPIREAD® mycotoxin test or Alltech 37+® mycotoxin test will check your feeds for any concerns. Remember, more information on mycotoxins is always available online at knowmycotoxins.com.

I want to learn more about protecting my feed from mycotoxins.

The KEENAN “Green Machine” has made its way from Ireland to Northern India, with Gurpreet Singh Grewal being the first KEENAN machine owner in the area. Gurpreet has worked in the dairy business for the past eight years and is currently milking 105 Holstein dairy cows on his farm.

Gurpreet is the owner of HG Grewal Dairy farm in Chimna village, Jagroan Tehsil, in the state of Punjab — an area with a continuously growing dairy sector.

Jagroan Tehsil is one of the leading milk belts of Punjab and is home to most of the Progressive Dairy Farmers Association’s active farmers in the state. Milk is the main product from livestock in Punjab, accounting for nearly 80 percent of the total value of livestock output.

Punjab is considered one of the most progressive states for the dairy industry in India. Dairy farmers in this area are adopting the latest techniques and technology rapidly, and Gurpreet is among those early adopters. He bought a KEENAN ECO50 in December 2017 after attending an Alltech event, completing research and receiving recommendations from his brother. This is the first time Gurpreet has used a Total Mixed Ration (TMR) wagon.

The KEENAN machine in action at HG Grewal Dairy farm.

“I am very much satisfied with the KEENAN machine performance and its contribution to the overall profitability of the farm, as well as with Alltech solutions and technical support,” said Gurpreet. “I highly appreciate Alltech’s technical help in TMR formulations and Alltech In Vitro Fermentation Model (IFM) lab facilities for testing silage samples.”

Gurpreet is particularly pleased with:

• Gentle mixing of TMR — the cows do not separate the feed, so there is less feed waste
• Uniform mixing of TMR, which leads to no sign of Acidosis
• Uniform Body Conditioning Score
• Good processing and mixing of rye grass, which maintains the structure of the fodder
• Increase in milk production

Soon after Gurpreet started using the KEENAN machine, his farm attained peak milk production of 1,660 litres from 56 dairy cows, from December 2017 to January 2018. This was even without changing the TMR formulation.

HG Grewal Dairy farm currently uses the following Alltech products: Yea-Sacc®, Optigen® and Mycosorb A+®.

Please contact india@alltech.com with an questions.

I want to learn more about nutrition for my dairy herd.

By 2067, the per capita consumption of dairy is expected to increase from 87 kilograms (kg)/person to 119 kg (projections). Compounded by a growing population, the dairy industry will need to produce 600 billion kilograms more milk. This means today’s dairy cow will either need to double her production, or we will need to dramatically increase cow numbers! Over the last 25 years, we have increased milk production by 61 percent (about 2 percent per annum) — but can we continue to grow sustainably?

The difference between a high and low performing cow can be considerable. Milk production —  judged by weight — is influenced by genetics and nutrition, but also by inconsistency in mixing of feed, eating behaviors (such as sifting), other cows’ bullying, water quality (or lack thereof!) and environmental factors, such as heat. In ever larger and more intensive production environments, with fewer people wanting to work on farms, management is emerging as an even more significant challenge. In such a setting, dairy farming has focused on managing the average cow, not the individual.

A glaring gap for dairy farmers is data. Farms, especially large ones, don’t know how much an individual cow eats, how much she drinks, how much she moves, her body temperature, stress levels, sickness, etc. Even individual milk production isn’t always recorded in a consistent manner.

How can farmers manage cow comfort, select the best animals for breeding and retaining, judge true profitability, meet prosumer demands for animal welfare and sustainability and raise the bar in terms of milk production? Without precise, real-time, smart data, the task of managing individual cows is nearly impossible. But emerging digital technologies could fill that data gap.

Sensors

More than any other technological advancement, sensors can fill the data gap in dairy farming, particularly when animals are outside in a field. Before the use of technology, monitoring an individual cow’s health was difficult, time consuming and cost-intensive. However, the use of sensors and wearable technologies allows farmers to monitor individual cows. No longer do producers have to work from herd averages; they are now able to determine individual illness or lameness more effectively and react accordingly, quite possibly before milk production or the rest of the herd is affected.

Wearable sensors have proven valuable in managing a cow’s health, and there is no shortage of companies producing this type of technology. Leaders — such as SCR Dairy, which is assessed to have about 80 percent of the market share — produce all manner of wearables worn on a cow’s ears, neck, legs or tail. They can even be implanted subcutaneously or inside the rumen.

Sensors help monitor cow comfort and welfare. Cows need to rest for an average of 11 hours per day; any less than that affects blood flow to the udder and can negatively impact milk yield. Sensors can detect a lack of locomotion and alert producers when to circumvent these negative effects.

Sensors can be used to detect disease signals that are otherwise hard for farmers to notice, such as mastitis. AfiMilk, Agricam, Fullwood, DeLaval, Lely, LIC Automation, MastiLine and Wakaito all claim to detect mastitis in cows and provide producers with early opportunities to combat the issue.

Rumination is also vital to a cow’s production, and sensors designed to be located inside the rumen can monitor acidity levels through a digitally connected bolus. Companies that offer acid monitors — like Smartbow, which was a participant in the Pearse Lyons Accelerator — allow farmers to detect digestive problems, such as ruminal acidosis. 

Livestock Labs has created a tracking technology called EmbediVet, which is implanted underneath the cow’s skin using a local anesthetic. This tracker claims to be less bothersome than wearable sensors and more accurate in gathering data and monitoring behavior.Ingenera offers a line of various sensor products designed to measure cow conformation, weight, udder health and other body metrics.

Moocall, also a participant in the Pearse Lyons Accelerator, produces sensors that detect the heat cycle of the cow by evaluating her responsiveness to a teaser bull. His proximity and behavior can determine her receptivity and alert the farmer's smart device if she is in heat. Afimilk makes a pedometer for cows, alerting farmers of the best time for insemination on the basis that cows walk and move more as they come into estrus.

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Image courtesy of MooCall

Moocall also makes the Moocall Calving sensor, a wearable that attaches to the cow’s tail and monitors her contractions. Connected to the producer’s mobile phone, it sends an alert one hour before active calving, allowing farmers to minimize time spent checking pregnant cows and increase efficiency in time management.

Outside of wearables on cows, there are other examples of sensors in the dairy industry. The startup SomaDetect has developed a sensor that enables farmers to know what is in the milk they produce. Specifically, there is an in-line sensor that measures milk fat, protein, somatic cell counts, progesterone and antibiotic residues (not allowed for human consumption) at every milking. Danish company Foss Analytics has a similar business model, using sensors and NIR.

ENGS systems is implementing their free-flow technology through the Advanced Milk Meter. It collects data on the cow’s individual milk flow rate, quantity, temperature and electrical conductivity and transfers the data to a milk management program for farmers to use.

Artificial intelligence

Big data promises precision agriculture; however, if farmers can’t interpret the data and use it to take action, the data is useless. Artificial intelligence allows producers to analyze the data collected by sensors and other hardware technologies and can provide interpretations and solutions by mimicking human decision-making — potentially transforming how a dairy farm operates.

SCR Dairy is implementing cow, milk and herd intelligence through their sensors and artificial intelligence technologies. They offer sensors ranging from heat detection and calving to health monitoring sensors — including the SenseTime Solution sensor, which detects and charts a cow’s daily activities, such as ruminating, eating and walking patterns. When paired with artificial intelligence software, this sensor provides users with early, proactive solutions to problems. Along with the capability to record information about reproduction, health and nutrition, the sensor also provides farmers with solutions for each individual cow. 

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Image courtesy of Cainthus

Cainthus has developed algorithms for facial recognition software that can monitor a cow’s activity. There is no need for the cows to wear any sort of tracking device, and this software may eliminate the need for wearables all together, particularly for animals raised indoors. Using cameras stationed throughout the barn, the software alerts farmers when their cows show early signs of lameness. Cargill has a significant minority investment in Cainthus, capitalizing on the notion that this “machine vision” approach will allow AI to supplant many of the sensor systems. 

Developed by Connecterra, Ida, “The Intelligent Dairy Farmer’s Assistant,” is a cow neck tag that gathers activity data on cows, such as time spent eating, ruminating, idling, walking and lying down. Connecterra says it uses AI to interpret individual deviations in the cow’s behavior and provide alerts or recommendations to the farmer.

Drones

There are opportunities for drones in the dairy industry, but they often require additional technologies. Drones can be used to generally inspect the herd or fences or to aid in herding cows from fields to barns.

The inclusion of other technologies presents greater opportunities. Visual sensors have proven to be instrumental in surveying land and measuring pasture growth. PrecisionHawk is using drones to map, inspect and photograph pastures in order to detect growth. 

Algorithms enable drones to identify cows specifically and avoid confusing them with deer or similar animals. When combined with thermal imaging, the opportunities to locate and track cows increases dramatically, particularly in fields spotted with trees or dense foliage. Temperature detection would allow farmers to identify abnormal behavior in the cow, such as lameness, illness or calving. Drones may become more useful in these areas, particularly if battery life is prolonged and autonomous flying ability is improved.

Robots

Robotic milking machines are probably the most well-known application for robots in the dairy industry, increasing efficiencies and replacing expensive or unavailable labor. Lely’s Astronaut A5 and DeLaval’s Voluntary Milking System not only cut labor costs, they also allow cows to decide when they want to be milked. Robotic milkers (milkbots) clean the udders, identify the cow’s teats and milk automatically.

DeLaval offers other robotic milking technologies, such as the rotary platform, which allows farmers to maximize a herd’s milking performance while providing a comfortable and safe environment for both cows and operators. miRobot provides a milking system also designed for larger operations. Both companies offer multi-stall, automated milking operations to milk cows simultaneously, completing full parlors with only one operator. This new technology has allowed farmers to cut back on labor costs and achieve more milkings per day.

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Image courtesy of Lely

The Lely Grazeway system acts as a gateway to the pasture that only allows cows to graze after they have been milked. The cows step into the selection box, and the Lely Qwes cow-recognition system determines whether or not the cow can be let out to graze.

Before robots, cows were typically milked twice a day because of labor and time constraints. Now, cows can be milked three times a day or more, greatly increasing production and profits. In addition, while the cows are stationary for several minutes during milking, there is also an opportunity for medical and health assessments using transponders or sensors — which can not only analyze the speed, amount and quality of milk produced but also how much the cow has eaten, its heat cycle and more.

Another possible use for robots includes cleaning and sanitizing the barn, allowing for better biosecurity measures that will lead to healthier conditions for the cows. There might also be a place for robots in the calving process. While this might not be as useful for an outdoor herd, there is the potential for robotic assistance for cows kept indoors.

3D printing

There are multitudinous applications for 3D printing in the dairy industry. A primary application of 3D printing is for machine parts, which may be of particular interest to rural farmers, saving valuable time and even possibly money, depending on the part needed.

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Image courtesy of Perfect Day

In some ways, 3D printing is already challenging the dairy industry, through 3D-printed foods. Cheese is one of the easier foods to duplicate through 3D printing, due to its easily changeable state from solid to liquid. Studies suggest that printed cheese is less sticky, softer and has better meltability than non-printed cheese. The concept of printed food may not appeal to all consumers, though, so the challenge is to produce food that offers an advantage, such as lower cost, improved taste or better nutritional content.

Such is the case with “Perfect Day,” a startup company from San Francisco using 3D printing combined with gene sequencing to create a yeast fermentation product that looks and tastes like milk. The product is portrayed as a non-dairy alternative for vegans or dairy-intolerant individuals. 

Augmented reality

Augmented reality (AR) can be defined as the integration of digital information with the user’s environment in real time. A recent report stated that sales for augmented reality are expected to rise from $2.4 billion in 2018 to $48.2 billion in 2025.

Studies have found that AR can be used to make food more visually appealing or to effectively estimate proper serving sizes. Apple’s ARKit can also be used to provide consumers with nutritional knowledge, as this video demonstrates. Should this technology become more common, these applications could affect the dairy industry, as certain aspects of food products — both good and bad — would be more readily available to the consumer. 

Outside of the consumer focus, augmented reality can be used to allow producers an alternative way to monitor and evaluate cows. This video (skip to the 2:22 mark) demonstrates how AR can allow a farmer to immediately see stats relating to the farm through the use of goggles. Information relating to each individual cow is overlaid through the glasses into the farmer’s field of vision. He can see information on everything in the facility and even evaluate the quality of the milk.

Could this technology not also be used in the veterinary field for inspection and observation? Perhaps if combined with reliable sensor data, the vet could be able to deliver appropriate recommendations for disease management and reduce the need for direct farm call visits, thus lowering costs.

Virtual reality

Virtual reality (VR) is defined as a digital environment that can be interacted with in a seemingly real way through electronic equipment. Applications in the dairy industry vary from farm tours to veterinary training, with positive impacts on safety and efficiency. 

New Zealand dairy cooperative Fonterra and solutions company Beca have partnered to develop a virtual reality health and safety training technology that allows employees to navigate the manufacturing and distribution sites without actually setting foot on the physical site, thus reducing onboarding times. Fonterra employees learn to identify potential hazards and experience hazardous situations in a realistic simulated environment, enhancing learning experiences without the risk of being in harm’s way. This technology also reduces labor costs by replacing a number of hands-on health and safety training positions.

Virtual reality is being used to teach veterinary students about the reproductive and rectal tracts of the cow. Created by former vet Sarah Baillie, the Haptic Cow is a fiberglass model of the rear of a cow that combines virtual reality with robotics. The VR aspect is provided by a computer that allows students to visualize an object within the cow — virtually enabling them to practice fertility examinations, such as pregnancy detection, or determine reproductive concerns without putting them in a situation that could be dangerous for both the cow and the student.

DeLaval is creating virtual reality films of farms available in 360 degrees, allowing viewers to scroll from side to side to view the entirety of the dairy barn. The Hamra Farm in Sweden, for instance, showcases the innovative techniques they implement on their farm, such as robotic milking machines, robotic brushes, robotic cleaners and more, in their VR film. These "farm tours" will allow consumers to better understand where their dairy comes from. There is much discussion about animal welfare, and giving consumers an opportunity to experience firsthand how a dairy farm operates is an important component of influencing perception the industry.

Blockchain

It is well known that consumers are increasingly becoming interested in where their food comes from and how it is produced. Blockchain can connect all aspects of the supply chain from producer to consumer and allow for food traceability and safety. From an agriculture and food perspective, offering this type of information to consumers will become a competitive advantage and may not prove as challenging in dairy as in other areas of agriculture, such as beef, which exchanges ownership more frequently.

Internet of Things

Together these eight technologies are creating opportunities within the dairy industry for increased efficiencies, profitability and production. The connectivity of these technologies is made possible through the Internet of Things (IoT).

Agriwebb is a company using IoT for full farm recordkeeping, including field management, inventory, operations, grazing and even biosecurity. Stellapps in India leverages IoT to offer all manner of products, from general herd management to milk evaluation, payment processing and cold chain monitoring. Dell Technologies is also heavily involved in IoT applications and is working with dairy producer Chitale.

Cargill is working with SCiO (Consumer Physics) to create Reveal, an app designed to deliver content of feed within minutes. Previously, this type of technology was either time-intensive (waiting on lab results) or expensive (specialized equipment cost thousands of dollars). Using a micro spectrometer with NIR calibrations, Cargill and SCiO offer this simple service using producers' own devices, and results are available in a minute's time.

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IoT technology is how the KEENAN InTouch system is able to provide farmers with the nutritional information they need to ensure the best formulation possible. KEENAN’s feed mixers are designed to give uniformity to feed, allowing for improved digestion in the ruminant and creating rations that are both chemically and physically balanced. The cloud-based system enables producers to monitor feed waste and make necessary changes to improve efficiencies and decrease costs.

Using the data

In the past, farm management applications have allowed farmers to make strategic management decisions based on the collection of farm data. Inevitably once nutritional decisions are being made, sciences such as nutrigenomics and decisions about smart nutrition are critical to taking advantage of this enhanced data and management information systems. Nutrigenomics research has shown that specific nutrients and inclusion of enzymes can greatly impact milk yield.

Previously, collected data was generalized for an entire dairy farm. Through the use of sensors, AI and other technologies, farm management apps like FarmWizard can provide individual data for each cow, allowing farmers to improve precision and accuracy when making managerial decisions. 

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Dairying in 2067 won’t look anything like the dairy farming of the recent past, let alone the era when the first cow was domesticated. Changes are happening so fast that the connected farm is likely to be the norm within the next 10 years. By implementing the eight technologies described here, along with the interconnectivity of IoT, farmers will be able to capture and have direct access to individual cow data, both current and historical. This will enable farmers to bridge the data gap and improve dairy production through digitization. The winners will be those who embrace this disrupted digital dairy landscape.

I want to learn more about implementing new technologies on my dairy farm.