Tall fescue (Lolium arundinaceum) is a cool season, perennial bunch grass native to Europe. Since its introduction in the early 1800s, it has spread widely throughout the southeastern and lower midwestern United States. Due in large part to its tolerance for heat and low-quality soils, and its adaptability to a wide range of conditions, tall fescue is now grown on more than 37 million acres of land in the U.S. (Thompson et al., 1993), and it is estimated that more than half of these fields are infected with the fungal endophyte Epichloë coenophiala (Jones et al., 2004). This endophyte provides positive characteristics to the plant, but the secondary metabolites (ergot alkaloids) produced by the endophyte have negative consequences to animals grazing on infected fescue.

The positives and negatives of fescue utilization

Symptoms of tall fescue toxicosis in cattle

The pathology of cattle consuming infected tall fescue can vary greatly depending on the weather and alkaloid concentration. The signs most readily apparent to producers include reduced feed intake (up to 50 percent) and weight gain, decreased milk production, reduced reproductive efficiency, tissue necrosis and a rough hair coat. Collectively, this range of conditions is known as “fescue toxicosis.” The decrease in productivity caused by fescue toxicosis has been estimated to cost U.S. beef producers more than $2 billion per year due to reduced growth, diminished reproductive efficiency and market discrimination because of unthrifty appearance (Kallenboch, 2015). 

Consumption of the ergot alkaloids in endophyte-infected tall fescue results in widespread vasoconstriction in cattle. This reduces the ability of the animal to dissipate heat, resulting in a variety of physiological symptoms, including increased respiration rate and elevated core temperature. This reduction in tolerance to heat leads to less time spent grazing and reduced weight gains, generally called “summer slump.” In colder months, the vasoconstriction from fescue can combine with natural vasoconstriction related to thermoregulation, resulting in tissue death in extremities such as ear tips, tails and feet, commonly known as “fescue foot.”

The vasoconstriction also reduces blood flow to the rumen, decreasing volatile fatty acidy (VFA) absorption. Consumption of ergot alkaloids also reduces passage rates of digesta from the rumen, likely by reducing rumen motility. These alterations work together to reduce nutrient availability, contributing to the reduced growth rate frequently observed in cattle grazing fescue. 

I would like more information on fescue and Alltech solutions for beef cattle.

Calcium is considered a macronutrient for the citrus crop because it is demanded in higher quantities for both structural and physiological functions of the plants. A calcium deficiency can result in leaf and fruit loss and cause cracking of the fruit peel, directly impacting the fruit’s market value for the producer. To ensure proper development, it is fundamental to be vigilant of the citrus plant’s calcium needs.

Marcos Revoredo, an Alltech Crop Science technical manager who specializes in fruits and vegetables, notes that, in addition to using calcium when performing soil management, it is important for the citrus grower to make foliar applications of the nutrient. 

“We know that calcium has a very low rate of translocation,” said Revoredo. “That is why when it is foliarly applied, whether during the vegetative, reproductive or fructification phases, we can maintain the necessary quantities for improved plant development.”

This practice has already been adopted by Miltom Boveloni, an orange grower in Mogi Mirim in the state of São Paulo, Brazil. According to the grower, when you’re looking for productivity, calcium is one nutrient that cannot be forgotten. 

“In citriculture, we use a lot of calcium, and we always need to make those corrections,” said Boveloni. “I have noticed greater plant development and fruit set, as well as an increase in production.”

Revoredo also notes that the macronutrient is a part of various plant structures, which makes it extremely important for foliar growth, pollination and fructification.

“Calcium is present in the cell wall of various plant tissues such as leaves, pollen tubes and even in the fruit. It is used in the formation of these structures,” said Revoredo. “It is important to maintain the necessary quantities for the leaves, stem, flowers and fruit to develop.”

Physiologically, calcium is linked to metabolism and aids in stress reduction for the plant. Because calcium favors constant photosynthetic activity, the leaf can generate more energy to sustain the flower and, consequently, the future fruit.     

I want to learn more about how my crop can benefit from foliar calcium application.

Mr. Satti Pandu Raju, a progressive fish farmer in Eluru, Andhra Pradesh, India, has been in the aquaculture business for over 20 years. Andhra Pradesh state is the largest producer of shrimp in India and one of the largest areas of shrimp farming in the world. Raju farms more than 80 hectares of fish culture. He started farming shrimp culture on 10 hectares two years ago after seeing a great opportunity for shrimp in the global market. Unfortunately, he lost all of his investment in shrimp culture on his first try.

This is the story of how he bounced back and turned a profit with his shrimp farm. 

The problem: 100 percent shrimp mortality due to elephant gill disease

Penaeus vannamei, also known as Pacific whiteleg shrimp, is an extensively cultured species along coastal India. Raju started farming Penaeus vannamei on 7 hectares — a single pond — in 2016.

At the beginning of the season last year, Raju lost approximately $60,000 due to elephant gill disease. His shrimp’s gill appearance resembled an elephant ear. Eventually, the shrimp mortality rate was 100 percent.

The shrimp’s gill appearance resembled an elephant ear due to elephant gill disease.

In the second season of the year, Raju restocked his farm with fresh shrimp seed. Within 10 days, he noticed the outbreak of elephant gill disease again. Many other farms in the surrounding areas had the same problem.

Strengthening the immune system to overcome shrimp health challenges

Raju discovered Alltech On-Farm solutions through an aqua dealer in Eluru who introduced him to Tausif Ahmed, an Alltech assistant business development manager. Ahmad recommended using Bioplex® as well as Sel-Plex® to support immune response in shrimp. To resolve other issues related to growth, gastrointestinal health, water quality, ammonia and sludge, he recommended a range of Alltech solutions.

The result

Within 15 days of proper technical guidance and good management practice, 80 percent of the shrimp recovered from the disease. By the end of the season, Raju harvested 30 tons of shrimp. Not only did Raju avoid a massive potential loss — he made $45,000 in profit.

 “The Alltech team gave me step-by-step technical guidance on how to make a profitable business,” said Raju. “Alltech solutions are world-class and amazing in performance. I highly recommend them.”

Currently, Raju is running his third crop of shrimp with Alltech On-Farm solutions and is anticipating another successful harvest.

I would like to learn more about aquaculture nutrition and best practices.

Achieving good bird, barn and gut health requires operational excellence and attention to detail. A combination of quality nutrition, veterinary guidance, and increased consideration of barn and bird management will help to ensure birds have the best possible chance to perform at their maximum potential.

The acronym “FLAWS” has commonly served as a reminder to check feed, light, litter, air, water, (bio)security, sanitation, space and staff. FLAWS actually serves as a detailed approach to best management practices, not only during brooding but throughout the life of the flock.

Some critical focus areas are as follows:

1. Biosecurity

Well-defined biosecurity practices throughout broiler production (pre-, during and post-placement) are crucial to successful poultry production.

Effective biosecurity can aid hygiene, vermin and insect control on-farm and help to limit disease transmission within and between barns.  

2. Downtime between flocks

Adequate downtime of at least 14 days with appropriate cleaning and disinfection measures between flock placements helps to reduce transmission of disease between flocks and allows time to prepare for the next flock.

3. Pre-placement preparation

Pre-placement preparation is needed before the new flock arrives to help prevent losses during brooding and the rest of grow out.

Checkpoints to keep in mind: heaters, floor temperature, temperature and relative humidity probes, ventilation, drinkers, feeders, etc.

4. Coccidiosis prevention

Coccidiosis is a disease caused by a microscopic intestinal parasite. This parasite can have an impact on intestinal integrity and may predispose birds to other intestinal problems. Maintaining intestinal integrity during this time through innovative technologies provided in the Alltech^® Gut Health Management program is critical in allowing birds to perform to their maximum levels despite gut health challenges.

5. Brooding management

With today’s improved genetic capabilities and the fast growth of birds, more time is being spent during the critical brooding phase. As a result, ensuring a good start in poultry production can have a significant impact on the future health and performance of the birds.

The brooding period is an important time for intestinal growth and the development of a balanced microflora.

6. Litter management

The litter in a poultry house acts as bedding for the birds. In addition to standing and resting on the bedding, birds will naturally peck at the litter. Litter condition and quality have an impact on broiler intestinal health and profitability, starting from when the chicks are placed all the way through production.

Wet litter presents a vicious cycle for intestinal health. Without proper management, even in patches, wet litter can serve as a breeding ground for potential pathogens and may be a starting point for intestinal stress that develops and leads to disease. As wet litter problems increase, ammonia levels in the barn rise, which can be potentially detrimental to bird health. It is much easier to prevent and manage litter moisture conditions before they start. 

Some factors to consider which may help prevent the development of wet litter: type of material, quality of litter, litter depth, water quality, drinker line management, lighting management, ventilation and temperature.

Litter that is too dry and dusty can be one of many indications that the birds may not be drinking enough. Too much dusty material may lead to respiratory problems.

7. Water management

Drinking water accounts for 70–80 percent of the bird’s daily drinking needs. Poultry will generally consume more water than feed. As a result, water is the most critical nutrient for poultry. An abundance of clean water will reduce challenges and maximize performance.

Factors to consider when thinking about water management include:

Quality, height, pressure, mineral content and accessibility

Cleanliness of drinker lines/regulators prior to flock placement and during production

Flushing water lines between flocks and during production

Elimination of biofilms and mineral buildup

Drinker equipment maintenance

8. Feed management

Birds must have easy access to feed. Proper feeder line height corresponding to the height of the birds helps to reduce feed wastage and mixing feed with litter, and it ensures that all birds have access to feed. Adequate feed access is also achieved by following the feed line manufacturer’s recommendations for the number of birds per feed pan or line of trough feeder.

Birds will naturally peck at litter but avoiding “out-of-feed” events helps to reduce the potential for birds to peck excessively at the litter. Simple measures like activating trigger feed pans and monitoring feed bin levels during barn checks can help to prevent such events.

Good feed quality that avoids contaminants like mycotoxins is important to ensure performance.

9. Stocking density

A higher stocking density of poultry in addition to crowded housing conditions has been shown to have a negative impact on performance, causing stress to both the birds and intestinal microbiota.

Lowering stocking density throughout the overall production of the birds may help to reduce challenges.

10. Environmental management

General environmental management of the barn includes many components, such as temperature, relative humidity, ventilation and lighting.

Understanding that these components work both separately and together can help to guide your management practices.

11. Monitoring during times of transition

Increasing the frequency at which barns are walked and examining the activity of the flock can help with early disease detection.

Daily monitoring of temperature, humidity and ventilation inside the barn as well as outside temperature is recommended.

Monitoring transition times can help with understanding what is happening in the barn (e.g., from day to night, when birds are placed, during half-house brooding, feed changes, etc.).

Monitoring feed and water consumption helps to monitor the flocks’ progress.

12. Keeping an eye on equipment

Walking the barns routinely will also help to ensure equipment remains in working order.

13. Mortality checks

Cull diseased birds as early as possible.

14. Flock health management

Work with your veterinarian to design a program customized for your flock’s health.

15. Communication and teamwork

Ensuring strong communication and coordination between all those involved in helping your farm run smoothly will ensure a stronger and more successful gut health management program for your birds.

This article originally appeared in Chicken Farmers of Canada's January 2018 issue on antimicrobial use strategy.

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A new type of cow’s milk is appearing in supermarkets across the globe: “A2 milk.” Supporters of A2 milk, including consumers who report they cannot drink cow’s milk without suffering digestive issues, indicate that A2 milk may be easier to digest than traditional cow’s milk.

What is A2, and how can it affect me?

Cow’s milk is a good source of protein, containing 8 grams of protein per 8-ounce glass. The primary proteins in milk are casein and whey, with casein accounting for about 80 percent of the total protein. There are different types of casein, with one of the three major casein proteins being beta-casein. A1 and A2 are two variants of beta-casein.

Depending on a cow’s genetic makeup, it can produce A1 beta-casein only, A1 and A2 beta-casein, or A2 beta-casein only. Commonly, unless otherwise labeled, both A1 and A2 are expressed in the traditional cow’s milk found on supermarket shelves. There are small variations between the two proteins — they’re nearly identical — and while there is no strong scientific research on the topic, there is anecdotal evidence to suggest milk containing only A2 beta-casein is easier for some people to digest.

When A1 protein is digested in the small intestine, it produces beta-casomorphin-7 (BCM-7), a peptide that has been linked to stomach discomfort and symptoms similar to those experienced by people with lactose intolerance. 

Experiencing stomach discomfort (symptoms such as gas, bloating and diarrhea) after consuming dairy products is often attributed to lactose intolerance. However, a few researchers now believe that it may be BCM-7, not lactose, that is producing these symptoms in some people.1-3

A2 milk

The a2 Milk Company was founded in 2000 in New Zealand, providing milk from cows that only produce the A2 protein. The a2 Milk Company tests the DNA of its cows using a strand of hair from the tail of each cow to ensure the animals produce milk that contains the A2 protein only. These cows are then segregated and milked separately. The milk is also tested after production to ensure it does not contain A1 protein. The company owns the patent to the method for identifying the A2 milk cows, meaning it’s the only brand that can sell milk with the A2 label.4

Should I choose A2 milk over traditional cow’s milk?

For consumers who do not experience any digestive issues with milk consumption, there is no evidence to suggest benefits in drinking A2 milk over traditional cow’s milk, which contains both the A1 and A2 proteins.

But, for consumers who report digestive discomfort when drinking traditional cow’s milk, it may be a suitable option to be able to enjoy milk and its health benefits without symptoms.

It is important to note that A2 milk still contains lactose and milk protein, so it is not an appropriate alternative for people with diagnosed lactose intolerance, galactosemia or a milk allergy.

References:

1. Nutrition Journal. 2016 Apr;15(35). Effects of milk containing only A2 beta casein versus milk containing both A1 and A2 beta casein proteins on gastrointestinal physiology, symptoms of discomfort, and cognitive behavior of people with self-reported intolerance to traditional cows' milk.  Jianqin, S., Leiming, X., Lu, X., Yelland, G. W., Ni, J., & Clarke, A. J.
2. Eur J Nutr. 2014 Jun;53(4):1039-49. Comparative evaluation of cow β-casein variants (A1/A2) consumption on Th2-mediated inflammatory response in mouse gut. Ul Haq MR1, Kapila R, Sharma R, Saliganti V, Kapila S.
3. Int J Food Sci Nutr. 2014 Sep;65(6):720-7. Dietary A1 β-casein affects gastrointestinal transit time, dipeptidyl peptidase-4 activity, and inflammatory status relative to A2 β-casein in Wistar rats. Barnett MP1, McNabb WC, Roy NC, Woodford KB, Clarke AJ.
4. https://thea2milkcompany.com/about-us/about-our-products/

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Today’s pigs have come a long way from those of even 20 years ago. A better understanding of genetics, nutrition and substantial research have all played a significant role in improved performance, reproduction and overall swine health. So, it begs the question: Have swine housing and management technologies kept pace with the modernization of today’s pig?

According to Steve Toft, Hubbard Feeds swine specialist, they have. We sat down with Steve at the 2018 World Pork Expo to collect his insights.

What’s new in housing, equipment, technology or swine management that’s leading to improved performance and animal comfort?

In wean-to-finish barns, there seems to be greater focus and a higher level of intensive care given in the first few weeks after arrival. Examples include:

• Brooders: These lamps are designed to increase comfort and growth rates in pigs by keeping them warm and reducing stress.

• Comfort mats: This addition can significantly reduce the number of pigs commonly lost during farrowing by keeping crates warm, dry, safe and clean.

• Gruel feeders: This type of feeder is commonly considered the fastest and best way to get problem fallback pigs eating and drinking properly after weaning.

• Nipple bars: This innovation provides an extra water source for pigs starting on wet/dry feeders. 

• Pulling pigs: Pigs that are falling behind in terms of weight or health are removed from their group and placed in the fallback pen, so they can receive more specialized care.

Multiple hand feedings are also being conducted several times per day in an effort to stimulate pigs and get them onto feed quickly. Drip valves with nozzles above the cup waterers are also helping to provide ample, cool and fresh water to pigs for the first few days after arrival.

Historically, ad-lib sow feeding — where, as the name implies, the sow can manage her own consumption — in lactation has been a successful tool for maximizing sow performance. Manufacturers are improving these feeders to make them easier to manage and utilizing sensors and electronic controls to monitor intake.

Farrowing crate flooring has also come a long way with cast iron and tribar. This modern flooring features larger, solid, flat surfaces (compared to woven wire), which provide better sow comfort.

LED lights have made a dramatic improvement to swine barn lighting in the last few years, saving electricity and providing a safe, well-lit environment for both pigs and herdsmen.

In addition, better transport trailers have been designed for pigs, which lowers stress while loading/unloading and during transport. They have improved ramps and doors, better airflow and floors for traction, are well-lit and have on-board cooling systems.

What management strategies are producers implementing to create the best environment for their pigs?

• Air filtration: Producers are investing in sow barn filtration technology, especially in moderately hog-dense areas. This has been helping to reduce the spread of disease.

• Ventilation: New control systems are available, which provide more information, are considered failsafe, and offer remote monitoring capabilities to ensure optimal environmental conditions.

  • There is also a trend of increasing ventilation rates when feeding high, lean, fast-growing genetics. Tunnel-ventilated barns are the most common type. These facilities utilize ceiling inlets and fans to create uniform air distribution to aid in cooling pigs down during warm weather.

These are just a few examples of the many ways that producers and industry experts are working to keep swine management practices up to date. Perhaps you found yourself nodding in agreement with the practices utilized on your farm or maybe you discovered some new ideas that might improve your operation. Animal husbandry is certainly fast-evolving and I expect this trend to continue for years to come.

Have a question or comment?

As temperatures get warmer, our thoughts quickly turn to spending time outside, walking barefoot on the grass and enjoying lazy days on lawn chairs, sipping lemonade. Those daydreams are always colored by perfectly green grass.

How can you bring those dreams of a lush lawn to life this year? We have four tips for invigorating your lawnscape, many of them taken directly from a page in agriculture’s book.

It all starts underground

Farmers know the importance of soil testing to ensure that the soil and plants are getting the right nutrients to help their crops. While this practice is not widespread in the home lawn area, running a soil test in early spring can be a great tool to create a strong basis for a healthier lawn. Knowing what type of soil is in your lawn will guide you to plant a type of grass that is hearty for your geographical location, alert you to possible watering concerns due to your soil type and notify you what nutrients may be lacking in your soil.   

You should also aerate your soil to allow for oxygen to circulate around roots and break up any compaction. The type of soil in your lawn will dictate how often you should aerate.  Clay soils should be aerated at least once a year because they are prone to compaction.  Sandier soils can be aerated less often. 

Nutrition, inside and out

Once you know what kind of nutrients should be supplemented and have planted the appropriate turf mix for your lawn, you can choose what kind of fertilizer to apply. A good place to start is usually an NPK fertilizer, which is made up of nitrogen to encourage growth, phosphorus to aid in expanding the root system and potassium for plant vigor, like Alltech Crop Science’s amino acid-based Nature’s Basics®. By providing the soil and grass with essential nutrients that improve organic matter, stimulate growth and promote a healthier, more balanced plant, a home user can experience results similar to what growers around the world see in their crops. 

Trimming the verge

To maintain grass health and decrease competition from weeds, the rule of thumb is to not mow more than one-third the length of your grass blade. Cutting the grass too short can weaken the root system and leave the grass more susceptible to stress from drought and increased temperatures. Shorter grass also exposes areas in the ground where seeds can easily take root and thrive. Taller grass, on the other hand, will have a deeper, more developed root system with wider and thicker blades that help shade the soil and minimize water evaporation during times of high temperature. 

Dressing for the weather

In the late fall, it’s time to prepare your lawn for falling temperatures and provide a good starting point for the following spring. Apply a top dressing, spreading it in a thin layer over your lawn and working some of the material into your aeration holes. This will help encourage the decomposition of thatch and help keep the area from drying out due to winter weather.

These four simple steps can go a long way in transforming your lawn from simply average to a lush landscape that you can enjoy long after the fireflies have gone for the year. 

I want to learn more about how I can improve the look and quality of my lawn and garden with Nature's Basics^®

Marieke Penterman will proudly tell you that she hails from the small town of Thorp, located in central Wisconsin. But upon speaking with her further, you’ll discover that she actually grew up on a 60-cow dairy farm in the Netherlands, the birthplace of Gouda cheese. When her husband, Rolf, also from the Netherlands, came to America to become a dairyman in May 2002, he and his brother started with 350 cows. Since then, the business has expanded to include 900 cows and a booming direct-to-consumer business, all of which started with a dream and a particular fondness for cheese.

A truly cheesy idea

In the years that followed her move to the cold Midwestern state, Marieke and Rolf grew both farm and family, and they are now parents to five children. Though she already had a great deal on her plate, Marieke wanted to utilize her skills and degree in dairy business but wasn’t sure how. Then, late one evening as she was contemplating opportunities, Marieke realized how much she missed authentic Dutch Gouda. After waking her husband with her idea and being told to wait until morning, Marieke set to work. She began her research and obtained a cheese license (required in the state of Wisconsin), then studied cheese crafting in Wisconsin and Holland. And in November of 2006, with an original recipe and a set of ideals, Marieke Gouda was born.

The business was practically an overnight success. Marieke won her first of many awards just four months after opening her doors. Since then, Marieke Gouda has grown to include a cheese store and gift shop — which sells specialty items from both Wisconsin and Holland — as well as a restaurant, aptly named Café Dutchess.

Located near a major Wisconsin highway, Penterman Farm and Marieke Gouda give visitors an opportunity to watch cheese being made on-site. The barn sits just a few hundred yards from the store. Raw milk is piped straight from the parlor bulk tank to the cheese floor. Guests can watch through observation windows as the milk is first turned into curds, then washed, drained, pressed, brined, coated and aged. The Marieke Gouda experience is both welcoming and educational. 

For the love of cheese

When it comes to cheese, Marieke feels there is a special kind of magic in the industry. Good food has a way of bringing people together, and that is something she is happy to encourage through distribution of her products. She truly enjoys the people she works with in her business — and throughout the rest of the industry. She relies on the support of fellow cheese-makers and cheesemongers (independent cheese salesmen) to learn, teach and share her passion. There is something delightful about Marieke Penterman, seen in her passion for the cheese she makes, the staff she works with, the industry she supports, the customers who enjoy her product and her love for the cows and farmer. When you walk into Marieke’s shop, there is a sense of welcome, home and comfort. The entire team is filled with excitement to share their delicious product and share the story of Marieke Gouda.  

When Marieke first thought of starting a creamery, she knew she didn’t want to fail. She believes there are two versions of failure: one is trying something and not succeeding long term, and the other — in her view — is not even trying. As the dairy industry continues to develop, it is important that people like Marieke continue to take risks to grow the dairy market and educate the public about the hard work that goes into the food we all consume daily.

For more about this impressive entrepreneur and her true farmstead cheese, visit mariekegouda.com.

I want to learn more about supporting nutrition in my dairy herd.

For Coppens International, which was welcomed into the Alltech family of companies on June 6, 2016, its 25th anniversary this month will be a celebration of past achievements as well as looking to the future. Now known as Alltech Coppens, we caught up with Patrick Charlton, CEO of Alltech Coppens, to find out more about this new development.

“It’s a very exciting time for me and the team here at Alltech Coppens,” notes Patrick. “The team welcomed me a little over two years ago, and I know more about fish these days than I thought I’d ever know!”

The company develops and produces a wide portfolio of specialist fish feed. Originally established 25 years ago as Coppens International, the company is recognized in particular for its high-quality starter feed for a broad range of fish species, including sturgeon, trout, catfish, eel, tilapia and carp. Exporting to more than 60 countries worldwide, Coppens International had been successful in its own right for many years, but as a relatively small operator, further growth and expansion was a challenge.

“Alltech provided the growth solution to Coppens International when we came together two years ago,” says Patrick. “Coppens offered Alltech a tremendous platform, and since 2016, we have been evolving the Alltech technologies within Coppens products to optimize the value of the feeds.

“In fact, I believe Alltech Coppens is the first feed nutrition company to replace all inorganic minerals thanks to our inclusion of Alltech’s Bioplex® range of chelated organic trace minerals into our feed,” he continues. “Our aim has always been to grow the Coppens business to become a part of Alltech’s global footprint and expand the brand by entering more markets and developing specialist feed for more fish species.”

This rebrand is a natural next step and one that aims to optimize on future growth opportunities, explains Patrick.

“Since the acquisition, our goal has been to establish Coppens International as the cornerstone of Alltech’s global aquaculture business. By becoming Alltech Coppens, we not only retain 25 years of history and reputation — we also move forward to ensure we are more relevant globally to our customers and the wider industry. Alltech Coppens is a solid platform on which we can grow our aqua nutrition business in the years to come.”

They say that if you stand still, you fail. That cannot be said of the team at Coppens.

“We have a very strong reputation in the market,” says Patrick. “This rebrand to Alltech Coppens is very much a natural progression. Since 2016, our teams have worked together, combining our respective specialist skills to deliver the very latest innovative aquaculture feeds directly to producers across the globe. This mission shall very much continue under the Alltech Coppens brand.”

Alltech Coppens reflects the company’s position as a global leader in nutritional solutions for aquaculture. The Alltech name strengthens relationships with global aquaculture customers. Alltech has invested heavily in Coppens during the past two years with the expansion of the Alltech Coppens Aqua Centre and the installation of a third extruder at the site. These investments were necessary not only to meet customer demands for more products and technology, but also to provide the team at Alltech Coppens increased production capacity. These investments have also allowed the team to expand into new markets such as Norway, the U.S., Bulgaria, Greece and Turkey as well as exciting collaboration work in Brazil.

“We have demonstrated our commitment to the aquaculture industry, and our customers can continue to expect further dedication now that we are Alltech Coppens,” says Patrick.

Headquartered in Helmond, the Netherlands, with a research center in Valkenswaard, the Netherlands, and production in Nettetal, Germany, this is indeed an exciting time for the Alltech Coppens team.

I would like to learn more about nutrition management strategies for aquaculture.

Cows exhibit heat stress in many ways, and the impact can be seen in both the short and long term. Understanding heat stress is critical for producers managing herds in warmer, more humid climates or farms located in areas that experience intense heat spells in summer. There are appropriate management practices to help herds avoid some of the heat and strategies that work with the animal to help a herd manage stress during the summer months.

Often the simplest solutions for heat stress are cheap, only requiring good herd management. Here are 10 heat stress management tips to help your herd stay cool.

1. Provide shade. 

Cows will experience lower respiration rates, decreased body temperature and less aggression when provided with adequate shade.

2. Clean water tanks. 

Cows can drink 30–50 gallons of water on a normal day, but that number can double when cows experience heat stress. By providing fresh, clean water, cows will drink more and stay hydrated.

3. Feed during cooler hours. 

Cows don’t like to consume hot feed, and TMRs are prone to heating when left out. By unloading, mixing and feeding in the morning, cows can eat before the feed gets hot and ruminate during the warmer hours of the day.

4. Watch for inconsistent manure. 

Decreased rumen fermentation efficiency occurs when the cow is experiencing heat stress, leading to lost nutrient utilization. Reformulating the ration can help achieve optimum nutrition potential during phases when dry matter intake drops. 

5. Ensure access to feed. 

Depressed intake is common during heat stress periods. By providing feed at all times, cows will eat small amounts throughout the day to reduce thermal heating from large meals.

6. Use sprinklers, soakers and fans. 

Observe where the cows are congregating. Why are they there? Is a sprinkler out elsewhere in the barn? Are the fans providing air flow? Even if you have cooling equipment, ensure it is optimally located and functioning properly.

7. Reduce time in holding pens. 

The key issue with heat stress is that the environment is too warm to dissipate the heat coming from the cows. Keeping cows in close holding pens for prolonged periods of time reduces space and airflow. 

8. Don’t lock up during midday. 

Cows are smart and will move away from areas that are too hot, but only if they have the space to do so. By allowing them to move during the hottest time of the day, you allow them to move to cooler locations in the barn.

9. Feed more digestible high-quality forages. 

Since cows are prone to eat less when hot, efficiently accessing nutrients is essential to health and production. First cutting or fermented forages provide energy without requiring as much rumination as more fibrous feeds, reducing provisional heating.

10. Utilize a yeast culture additive. 

Yeast cultures have been found to stimulate the bacteria in the rumen responsible for both fiber digestion and acid removal. This will aid in improved fermentation efficiency and prevent acidosis, which can decrease body temperature.

A happy cow makes for a productive cow. Cow comfort is important year-round, but it’s a much bigger challenge in seasons of heat. Proper management of feed, water and shelter can help your herd stay comfortable and productive. Learn more about designing your barn for cow comfort year-round in Tom Lorenzen’s article “Designing dairy free stalls for cow comfort.”  

I want to learn more about improving efficiency in my dairy herd.