Global aquaculture has come a long way since people first began fish farming. Over the years, improvements in management systems and aquaculture feed mean that we can now produce more food than ever before. However, with the demand for food fish rising alongside a growing global population, the future will see further changes in this industry. Here are some of the current main developments that will define the next steps in aquaculture’s legacy.

Increased application of recirculating aquaculture systems (RAS)

Recirculating aquaculture systems (RAS) are not a new topic. This farming method has been around since the 1980s and used intensively in the Atlantic salmon industry for many years. However, it has taken the rest of the aquaculture industry almost 20 years to embrace it.

There are several reasons why RAS is the future, but the primary reasons are:

• Sustainability
• Efficiency

To operate a successful RAS, feed must be optimized to increase palatability, reduce water pollution and allow both the system and the fish perform at their best. As RAS facilities are land-based operations, there is reduced pressure on pond/sea stocks. Also, advancements have been made to recycle existing water in these facilities, preventing a further drain on resources.

Further developments in this area have seen the development of RAS systems for shrimp, revolutionizing shrimp farming by allowing more controlled environments and easing long-term environmental challenges. Furthermore, we are seeing a shift in governmental legislation and movement from cage farming for environmental reasons, such as maintaining freshwater quality and protecting wild fish populations, including aquatic plants and animals. This implies a very strong future for RAS.

Removing fishmeal and fish oil from aquaculture feed

Feed, essentially, provides energy and nutrients to support the development of each species, but the fish has no preference regarding how the energy and nutrients are sourced. The percentage of fishmeal in aquatic diets has significantly reduced since 2000, and the move from fishmeal and fish oil for many fish species is not very far away. Plant proteins and other ingredients can replace the fishmeal component in fish food. However, they are majorly constrained by issues of low digestibility. Formulations must be highly digestible, and each ingredient must add value and enrichment to the diet to impact performance. Utilizing enzymes in aquafeed can help fish and shrimp digest feed better to support a healthy digestive system and help increase cost-efficiency.

Choosing a feed that is right for your farm means you could potentially:

• Use less feed
• Improve production
• Improve output
• Reduce environmental impact

Unfortunately, there is a hidden risk when increasing the quantity of plant-based raw materials on aquaculture farms. Mycotoxin contamination is known as a silent enemy for producers as it is visibly difficult to detect. Long-term ingestion of feed with low/acute or high exposure levels can be a reason for poor growth and unexplained mortalities on fish farms. Correct management at all relevant production points is crucial in handling this threat. Feed supplements can also help negate the effects of mycotoxins in the digestive tract and prevent them from being absorbed by the body.

Additionally, logistics are increasing at an alarming rate. This provides an opportunity to improve sustainable practices and become less dependent on imports. The quality team at Alltech Coppens has focused on sourcing quality local ingredients and adapting the formulations to suit these conditions and provide the most benefit to the fish.

Advancements in feed formulation, a significant move to net energy formulations

Feed production must be efficient and cost-effective for the producer. To produce a feed that can provide the fish with optimal energy levels for production, understanding the digestibility parameters of each raw material is crucial.

The gross energy is the total energy is available in the feed to the animal. When the animal digests feed, it uses digestible energy. Further energy will be lost due to metabolic processes, and what remains becomes net energy.

The fish can use net energy to grow and maintain its health status. Micronutrients are key to maximizing this growth, but their efficiency can vary. Recent research in the Alltech Coppens Aqua Centre has shown that metabolic energy losses can range from 30–40% if the feed is not correctly formulated, impacting the growth of the fish. Comparing the net energy of different types of feed, as well as considering palatability and sustainability, can help producers choose the best feed for performance.

A healthy gut is the key to success

Achieving optimal health status in fish is one of the main goals for aquaculturists. Disease and/or significant growth reduction will increase costs for the producer. Poor health status can account for some of the biggest losses in the fish farming industry.

At Alltech, we believe that a healthy gut is the key to success. A healthy gut can digest and absorb the maximum amount of nutrients. The intestinal microflora, gut morphology, immune system and nutrient uptake — plus how each of these elements interacts — all play a role in the health and performance of fish and shrimp. Animals in farmed environments also require essential nutrients to meet their basic nutritional needs. A fish’s skin, gut and gills are the primary points of interaction with external environmental factors that can impact its health. These organs must be protected, both internally and externally.

The more robust the animal, the less vulnerable it will be to stress throughout the production cycle, ensuring the highest levels of efficiency.

Potential stress factors to look out for include:

• The rigors of production
• Age
• Quality of the feed
• Temperature
• Salinity
• pH

Each of these can cause an imbalance in the gut, leading to increased disease susceptibility. The subsequent adverse effects on growth rates and immunity can then have negative financial impacts. Protecting their health will provide the most benefit to the farmer.

Sustainability

Providing food security for future generations requires careful management of our present environment. Sustainable aquaculture is the solution; the FAO announced that by 2030, 60% of food fish will come from aquaculture. The environment needs to be considered in every aspect of production. If we truly understand the needs of fish, quantify the different necessary micronutrients and analyze the composition of feces, we can better understand how to improve water quality.

Poor water quality leads to environmental impacts and economic losses that can be avoided by carefully selecting a balanced selection of supplements that support a healthy culture system and environments for the future. RAS environments and the move from marine-based ingredients, as discussed above, have made positive impacts, and all of these will provide access to sustainable marine protein sources for future generations.

I want to learn more about aquaculture nutrition.

According to the Centers for Disease Control and Prevention (CDC), Salmonella is the cause of an estimated 1 million food-borne illnesses in the United States every year, including 19,000 hospitalizations and more than 300 deaths. The most common symptoms of a Salmonella infection are diarrhea, fever and abdominal cramps. Serious Salmonella infections are more likely to manifest in those who are under 5 years old or are over 65 years old, or in those with weakened immune systems (e.g., diabetics or cancer patients). Although illness from Salmonella is often the result of improper food preparation or several other factors, poultry producers and backyard flock owners can help reduce consumer risk through good management practices.

Potential sources of bacterial contamination include: 

• Wild birds/pests (e.g., beetles, flies or rodents) 
• Water 
• Visitors 
• Hygiene 

In poultry production, there are eight key areas that must be given attention in order to reduce bad bacterial contamination on-farm and aid in the prevention of Salmonella.

1. Clean facilities and dedication to biosecurity:  Residual contamination from previous flocks is a common cause of Salmonella in birds. Cleaning areas that birds often touch (e.g., drinking and feed containers) or frequent (e.g., the coop) before the birds arrive and after they leave can help reduce the prevalence of Salmonella. Effective biosecurity and pest control are also key to avoiding contamination in the coop. 

2. Feed:  Contaminated grains and feed ingredients can increase the risk of Salmonella in the final feed. Use heat-pelleted feed, and source feed from mills that maintain stringent quality standards. 

3. Water management:  Water management is a crucial part of any Salmonella control program for poultry, since water can serve as a medium for the organism to spread from bird to bird. Chlorination, as well as the use of organic acids in drinking water, can help to reduce Salmonella levels in the flock. 

4. Dust:  Like water, dust can also foster the spread of Salmonella. Try to keep dust levels in and around the coop below 3 milligrams per cubic meter. 

5. Litter and manure management:  Poultry litter and manure with high moisture and pH levels allow Salmonella to thrive. Managing the moisture and pH of the litter and manure can be effective ways to prevent it from spreading. 

6. Managing gut flora: Establishing and maintaining proper gut flora soon after hatching is critical for mitigating Salmonella contamination. Programs that include the use of probiotics, organic acids, enzymes and yeast technologies have proven effective at maintaining optimal gut health. Several Alltech products that can support gut health — including Sel-Plex^®, Bioplex^®, Allzyme^® ;SSF, Bio-Mos^®, Yea-Sacc^® and Integral^® A+ — are incorporated into all Hubbard Premium Quality poultry feeds.

7. Coccidiosis: Intestinal challenges caused by poor gastrointestinal integrity can have a major impact on Salmonella levels in broilers. As such, strong coccidiosis management should be part of every Salmonella control program. 

8. Vaccination: Especially at the breeder level, the use of vaccines has the potential to reduce the prevalence of Salmonella among day-old chicks. You should only purchase chicks from a reputable source. While vaccines can be applied to backyard poultry, a poultry veterinarian should be consulted to design a suitable program for your birds. 

Cleaning and personal hygiene for your safety 

People can get sick from eating Salmonella-infected meat or eggs or by touching infected poultry or housing. Birds can carry Salmonella but show no symptoms or signs of illness. Fortunately, however, there are several factors that can boost protection: 

• Always wash your hands with soap and water (or use hand sanitizer) immediately after touching birds, their housing, eggs or meat. Require visitors to do the same. 
• Do not allow backyard poultry inside your home, especially where food or drink is prepared, served or stored. 
• Wear a specific pair of shoes when taking care of or visiting birds that you do not wear elsewhere. Leave this footwear outside and request that visitors to do the same. Rubber boots are a popular option. 
• Do not eat or drink where poultry live or roam. 
• Do not kiss or snuggle backyard poultry and then touch your face or mouth. 
• When cleaning the equipment or materials you use to raise or care for your birds, do so outdoors, not inside.
• Any individuals with potentially weakened immune systems should not touch the birds.
• Source young birds from government-inspected hatcheries or reputable sources that have a bird health plan.
• Maintain a clean coop and collect eggs often. 
• Clean dirty eggs with fine sandpaper, a brush or cloth — but DO NOT wash eggs with cold water, as this can pull Salmonella into the egg.
• Refrigerate eggs after collecting them and cook them thoroughly before serving.

To expand on the CDC statements regarding Salmonella in backyard flocks, many of these precautions should also be applied when going to a feed or retail store that offers baby chickens, turkeys and/or ducks for purchase. Many stores are now enclosing the birds in an effort to discourage handling, but it is still a good idea to wash and/or sanitize your hands prior to leaving the store.

Additionally, take extra precautions when cooking or handling raw chicken. Try to limit the exposure of raw chicken to temperatures above 40 degrees Fahrenheit (e.g., leaving raw chicken out on the kitchen counter). Always cook poultry thoroughly — use a meat thermometer to ensure that the proper temperature is met — and disinfect surfaces where meat was stored or prepared. The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius).
 

For more information, please refer to the following articles from the CDC:  

https://www.cdc.gov/features/salmonellapoultry/index.html 

https://www.cdc.gov/salmonella/backyardpoultry-05-19/index.html  

I want to learn more about poultry nutrition for my flock.

Seafood is rich in many of the essential nutrients that we must consume regularly to maintain a healthy life. In order for fish and shrimp to reach their full genetic and nutritional potential, it is important that they receive the right minerals. Organic trace minerals can not only positively impact animal health and performance, but producer profitability, the environment and the food on our dinner tables.

Health and performance

Organic trace minerals are more bioavailable than inorganic trace minerals, meaning that they are better absorbed, stored and utilized by the animal. A fish that is healthy and performing optimally leads to a stronger and more robust animal that is less vulnerable to stress throughout the entire production cycle.

The modern management of mineral nutrition can be accomplished with organic trace minerals at significantly lower levels than inorganic trace minerals while still improving fish performance and reducing mineral excretion into the environment. We call this innovation Total Replacement Technology™. Our highly bioavailable trace minerals Bioplex® and Sel-Plex® (zinc, manganese, copper, iron and cobalt*) play vital roles in supporting fish immunity, encouraging growth and supporting reproduction.

In research conducted with Trakia University and the fish farm Nomicom in Bulgaria, it was observed that Bioplex® provided a considerable increase in weight gain and a decrease in feed conversion ratio. These results indicate that the use of Bioplex minerals in fish feed formulations have a positive impact on feed efficiency, which results in higher profitability for the farmer.

Water quality

The importance of bioavailable minerals extends beyond animal health and performance and into the environment. If minerals are not properly utilized within the animal, they will be lost to the environment, negatively impacting the water quality on the farm. Recent trials have focused on the use of Alltech’s Aquate® premix, which contains Bioplex trace minerals, in fish feed diets. These minerals are chelated to organic molecules, which have been shown to interact less with each other in the digestive tract and are also less sensitive to the inhibitory action of other compounds because of their reduced solubility in water, therefore improving digestion. Because these minerals dissolve less in water than other types of minerals, it is easy to filter them out, keeping water fresh.

Tastier, more sustainable fish

Understanding how a fish responds to nutrition on the genetic level can increase animal health and welfare while also helping the animal to meet its full genetic potential. This results in more efficient production through nutritional programming for tastier, more nutritious fish. By producers bringing improved nutrition to the table, consumers reap the benefits of a functional food that bridges the gap between what is on their plate and their health.

Additionally, the Alltech® Mineral Management program and our Total Replacement Technology ensure that the mineral needs of all cultured aqua species are met in the most efficient manner. By utilizing precision nutrition to minimize waste, we can support producers in the challenge of feeding a growing world while preserving our resources for the next generation.

I want to learn more about aquaculture nutrition.

How do you prefer your salmon: wild-caught or farm-raised?

When that question came up in dinner conversations 20 years ago, the answer likely would have revealed skepticism about farmed fish.

In those days, the industry was new. Salmon farms were being accused of polluting the oceans. Some were found to be harboring and incubating disease, turning a blind eye to infected escapees, and wiping out forage fish, up to 7 pounds of which once went into each pound of farmed Atlantic salmon.

But those negatives did nothing to dampen a growing world population’s appetite for fish. Seventeen percent of the protein people eat already comes from the sea, and demand is set to rise by 40 percent by 2050, according to the Norwegian Seafood Council.

“The consumption of salmon has tripled over the past 15 years,” said Keith Filer, research coordinator for aquaculture at Alltech. “The increased consumption would not be possible by relying on wild-caught salmon. Farmed-raised salmon is the only option for supplying the increase in demand.”

Still, it’s not unusual to encounter lingering debate and a host of misperceptions over wild-caught versus farmed salmon. And in this era of the smart device with details about our foods accessible at our fingertips, there has been commensurate pressure from consumer and wildlife advocates to reform aquaculture.

“Salmon farmers did a funny thing,” wrote The Washington Post contributor Tamar Haspel. “They listened. The survival of the industry depended on farmers cleaning up their act, and so that’s what they started to do.”

That has included an effort to boost consumer confidence and demonstrate a commitment to the environment through independent, third-party certification.

“The best-regarded of the certification programs will require record keeping, disclosure and transparency so the public can know that the fish they choose has been secured with care,” said Contessa Kellogg-Winters, communications director at the Aquaculture Stewardship Council (ASC).

The ASC has developed certification based on industry standards that address the adverse impacts associated with aquaculture. Thousands of NGOs, scientists, academics, farmers and industry experts contributed to the process.

According to Kellogg-Winters, the ASC standards:

• Regulate where farms can be sited to protect vulnerable nature areas.
• Help protect the surrounding ecosystems and biodiversity.
• Preserve the quality of the water.
• Mandate strict criteria for resources use.
• Regulate feed practices and mandate that farms use more sustainable feed.
• Require best practices that combat the spread of illness and parasites between farmed fish and wild fish.
• Proactively prevent fish escapes.
• Reduce the use of pesticides and chemicals.
• Set stringent controls for the use of antibiotics.

These standards not only raise the bar on the quality of production, but also serve to combat misperceptions about farmed salmon. Here are some of the more persistent among them:

Myth: Farmed salmon are raised with growth hormones and antibiotics

“An important misperception that I have come across is the use of growth hormones and antibiotics in feeds for farmed salmon,” said Gijs Rutjes, technical sales support manager at the fish feed producer Alltech Coppens. “This is not true for the growth hormones. Antibiotics are only used as a last resort in salmon farming to cure a potentially dangerous bacterial disease but never to prevent diseases or to get performance benefit. Just like we would go to the doctor when we are seriously ill.”

Myth: Farmed fish are raised in dirty conditions and generate pollution

Concerns that fish are farmed in dirty water and crowded conditions linger. The industry, however, has developed a better understanding of regional capacity — the total number of farmed fish an area can support, according to the Monterey Bay Aquarium’s Seafood Watch. The result has been a decline in pollution as farms allow areas to recover before fish are replaced there.

Fish farmers “choose suitable sites for cage farming where the conditions and water quality are optimal,” said Rutjes. “They use feeds that keep the fish healthy and that ensure good growth. Nets are cleaned regularly to make sure sufficient water flow is there and to keep oxygen levels optimal. The salmon are kept at rather low densities, and they have spacious net cages that provide ample possibilities for natural behavior.”

Marine Harvest's salmon net cages in Norway.

For example, to prevent overcrowding, Norwegian law requires that salmon make up less than 2.5 percent of the pen’s volume. Each pen is made up of 97.5 percent water to allow for maximum comfort and a healthy growth cycle.

Salmon farms, he said, have been moving production to land-based recirculation aquaculture systems (RAS). These closed systems have no escapees, and the feces are collected and removed.

Salmon raised indoors at Marine Harvest in Norway.

Rutjes added that it’s in the fish farmer’s best interests to maintain a clean operation.

“A salmon farmer cares about his fish and knows the better he looks after them, the better the growth and flesh quality,” he explained.

Myth: Feed conversion rates are high and inefficient for farmed fish

Among lingering misconceptions is that a feed conversion rate of as much as 7 pounds of forage fish is needed to grow 1 pound of farmed salmon.

“The salmon industry has worked for many years to reduce the use of marine products in diets,” said Filer. “The feed conversion ratio for the industry has been reduced to as little as 1.6 to 1. The marine species that are used are not ones that are consumed by humans, and the major fish meal producers are much better at restricting the amount of fish harvested on a yearly basis.”

Alltech Coppens has yielded several new algae-based products that help reduce dependence on forage fish. These include the sustainable fish oil replacer ForPlus, an algae-derived fish oil substitute containing very high levels of DHA, which has been found to help reduce risk factors for heart diseases like high cholesterol and high blood pressure.

Myth: Farmed salmon are not an environmentally friendly choice

According to Kellogg-Winters, a side-by-side comparison of the resources and emissions it takes to produce salmon, chicken, pork, beef and lamb has shown salmon to be the most environmentally friendly of the group.

“Salmon convert more of what they are fed into consumable protein for the end user and require fewer resources for their feed,” she explained. “Pound for pound, salmon farming produces less waste — and requires fewer raw materials — to produce more of the food our growing global population needs.”

Myth: Farmed salmon’s pink hue is the result of artificial injections

A Lerøy Seafood Group employee fillets farmed salmon raised in Norway.

Another concern voiced by consumers is the notion that farmed salmon get their pink color from artificial injections. Kiara Vallier, a writer for the submersible vehicle manufacturer Deep Trekker, notes, “Both wild and farmed salmon get their pink color from a carotenoid antioxidant in their diet called astaxanthin, which is traditionally produced by algae that wild salmon consume. Generally, farmed salmon are fed a diet that contains a chemically synthesized astaxanthin, so they get their color from the same antioxidant as their wild counterparts.”

Myth: Wild salmon tastes better than farmed salmon

Meanwhile, at the dinner table, how does wild-caught salmon differ in taste and texture from the farmed variety? Which is best?

To find out, The Washington Post assembled a panel of noted Washington seafood chefs and a seafood wholesaler for a blind taste test. They included Scott Drewno, executive chef of The Source by Wolfgang Puck; chef-restaurateur Kaz Okochi (Kaz Sushi Bistro, Masa 14); chef-restaurateur Bob Kinkead (Ancora); Bonnie S. Benwick, Tim Carman and Jane Touzalin of The Washington Post; and John Rorapaugh, director of sustainable initiatives at ProFish.

The fish, in order of panel preference (rated 1–10, with 10 being the highest score):

1. Costco farmed Atlantic, frozen in 4 percent salt solution, from Norway; $6 per pound (7.6 out of 10)

2. Trader Joe’s farmed Atlantic, from Norway; $10.99 per pound (6.4)

3. Loch Duart farmed Atlantic, from Scotland; $15 to $18 per pound (6.1)

4. Verlasso farmed Atlantic, from Chile; $12 to $15 per pound (6)

5. Whole Foods farmed Atlantic salmon, from Scotland; $14.99 per pound (5.6)

6. ProFish wild king (netted), from Willapa Bay, Washington; $16 to $20 per pound (5.3)

7. AquaChile farmed Atlantic, from Chile; $12 to $15 per pound (4.9)

8. ProFish wild coho (trolled), from Alaska; $16 to $20 per pound (4.4)

9. ProFish wild king (trolled), from Willapa Bay, Washington; $16 to $20 per pound (4)

10. Costco wild coho, from Alaska; $10.99 per pound (3.9)

Much has changed, and for the better, since the early days of salmon farming.

“We have certainly seen improvements in the performance of the aquaculture sector over the years, and we expect even more to come as a greater number of farms understand the imperative of operating with great care for the environment and those who work on their farms,” noted Kellogg-Winters. “The farms that voluntarily commit to the ASC have to operate in a transparent manner: they must keep records, work well with the community and improve their environmental performance to meet the standard.”

You can stay current on salmon and other seafood by checking FishWatch, a National Oceanic and Atmospheric Administration (NOAA) website. The site profiles six salmon species: chum, coho, chinook, sockeye, pink and Atlantic (both wild and farmed).

Want to try your hand at whipping up a great salmon dinner? Listen to a segment of NPR’s “America’s Test Kitchen” on cooking wild versus farm-raised salmon.

Also, check out these salmon recipes from Norway.

I want to learn more about nutritional solutions for salmon.

[QINGDAO, China] – Experts from agricultural colleges and research institutions throughout China joined together to discuss agricultural and environmental challenges, including how to reduce waste and making farming operations more sustainable, at a recent Alltech China Research Alliance meeting, held in Qingdao.

Alltech China has built long-term cooperative research relationships with 10 well-known universities, research institutes and leading feed and food enterprises.

“The Alltech China Research Alliance is focused on building toward a green agriculture future in China,” said Dr. Mark Lyons, global vice president and head of Greater China for Alltech. “The roadmap to this future requires practical solutions, which will be developed through advanced scientific research and technology and the powerful partnership of these leading agricultural minds.”

Defa Li, professor at China Agricultural University and academician at the Chinese Academy of Engineering, and Kangsen Mai, professor at Ocean University of China and academician at the Chinese Academy of Engineering, along with more than 30 other professors from agricultural colleges and research institutions, attended and spoke at the meeting, sharing the results of their latest research.

“This meeting of the alliance explored how to reduce antibiotic residues in food, how to effectively use limited resources in the midst of population explosion, and how to reduce water and soil pollution,” said Karl Dawson, vice president and chief scientific officer at Alltech.

A new mycotoxin detection method

The Institute of Agriculture Quality Standards and Testing Technology for Agro-Products of the Chinese Academy of Agricultural Sciences (IQSTAP) has established a method for the simultaneous detection of 21 mycotoxins, or their metabolite residues, in the plasma of animals. These include toxins such as aflatoxin B1. This testing is expected to become the agricultural industry standard for the detection of mycotoxins in China.

Recently, Alltech and IQSTAP published an article entitled "Liquid Chromatography-Tandem Mass Spectrometry for Simultaneous Determination of 21 Kinds of Mycotoxins or Their Metabolites in Animal Plasma." Dr. Ruiguo Wang of IQSTAP, who introduced the study, says that it established a liquid chromatography-tandem mass spectrometry method that simultaneously detects animal plasma aflatoxin B1 and 21 other kinds of mycotoxins or their metabolite residue.

Existing mycotoxin detection methods have very complex sample treatment operations, and high detection costs make it generally difficult to do a variety of simultaneous determinations of mycotoxins. The QuEChERS method (Quick, Easy, Cheap, Effective, Rugged, Safe) is a fast, sample pre-treatment technology developed for agricultural products. It uses the interaction between adsorbent filler and the impurities in the matrix to adsorb impurities to achieve purification.

In this study, 21 samples of mycotoxins and their metabolites in animal plasma were developed by liquid chromatography-tandem mass spectrometry (ICP-MS) based on the QuEChERS principle. The method is simple, rapid, low-cost and accurate. It can be used for combined mycotoxin animal exposure assessment and mycotoxin toxicokinetic study. Wang said this method has been submitted to the Ministry of Agriculture of the People’s Republic of China for review and is expected to pass as a fungal detector by agriculture industry standards.

Functional ingredients for better pork quality

Another breakthrough came from collaboration between Alltech and Jiangnan University to improve food safety and quality. A Jiangnan University research project showed that the addition of rapeseed selenium in the diet can improve the quality of pork, increasing its water-holding capacity and tenderness. An article published based on Alltech and Jiangnan University’s study confirmed that the additions of flaxseed oil and sesame selenium to the diet can improve pork quality, reducing drip loss by 58–74 percent. The organic selenium diets increased muscular selenium content up to 54 percent. Flaxseed oil and selenium can be used to alter the fatty acid structure of pork, increase omega-3 fatty acids and reduce the proportion of omega-6/omega-3 fatty acids in meat, which can lower the risk of cardiovascular disease in consumers.

Minerals matter: How trace minerals can impact pollution

Improper sewage treatment and greenhouse gas emissions are leading to heavy pollution of water, soil and air, and some small-scale farms have been closed because of this pollution.

"This will require improved feed conversion, which will reduce damage to the environment without affecting the performance of the animal," said Li.

Inorganic trace minerals in feeds have contributed to this environmental pollution. Due to their low absorption rates, 80–90 percent of inorganic zinc and copper will generally be excreted by the animal, contaminating water and soil.

Organic trace minerals, however, are absorbed more readily. Alltech’s Total Replacement Technology™ is a groundbreaking approach to organic trace mineral nutrition. It features products such as Bioplex®, which includes copper, iron, zinc and manganese, and Sel-Plex®, which includes selenium. Compared to conventional inorganic minerals, these formulations are better absorbed, stored and utilized by the animal and are thus able to meet the higher nutrient needs of modern livestock for rapid growth, maximum reproductive performance and animal health. Additionally, because they are absorbed more readily, less is excreted into the environment.

Some Chinese feed companies are already using Alltech’s Total Replacement Technology. In addition to aiding in animal performance and health, many customers have noted it improves the smell of pig farms.

Antibiotic-free is a hot topic these days, but have you noticed the discussions mainly center on poultry? What about pork, “the other white meat?”

If pork intends to align itself with poultry in the minds and preferences of consumers, it’s time for the industry to pay heed to the consumer demand for protein produced without the use of antibiotics. Many areas around the world, including the European Union and the United States, are already legislating the judicious use of antibiotics, but some consumers have pushed even further for “no antibiotics ever.” While some consumers’ demands may emanate from misinformation, it doesn’t require a crystal ball to understand that change is at hand for traditional production.

According to a recent study by Feed International, 57 percent of respondents report more than half of their company’s production is antibiotic-free. The study was not specific to production animal species, but it’s clear that the antibiotic-free movement isn’t slowing. It’s coming down the pipeline fast, and pork producers would do well to prepare for their customers’ expectations.

It is probable that consumers will soon turn their eyes to pig production with the same scrutiny and expectations they have had for poultry.

Pork’s majority in stomach share

Pork has the greatest stomach share among meats in world consumption. The Alltech Global Feed Survey 2017demonstrated an 8 percent increase in feed for pork production in 2016, and that growth is expected to continue its rise, particularly as the population increases. In the U.S. alone, pork is projected to have a 3 percent growth, according to Rabobank’s 2016 fourth quarter report.

Despite its top position among meats and its growth, pork has not contended with the same level of consumer-driven scrutiny as the poultry industry, which has been pressured to remove antibiotics from production as much as is humanely possible.

The antibiotic-free pork pack leaders

In dealing with the demand for antibiotic-free poultry, some retailers and major restaurant chains have already anticipated the shift in attention to pork.

Here is a list of a few that have made their plans regarding future pork sourcing public:

Chipotle and Panera Bread: Both have made claims to commit to sourcing some of their meat from antibiotic-free livestock.

Subway: Intends to transition to antibiotic-free pork once it completes its chicken and turkey transitions. 2025 is the approximate date.

Walmart and BJ’s: Currently have some antibiotic-free pork meat available.

Whole Foods: Began offering antibiotic-free food products in 2010.

Chick-Fil-A: Aims to be “No antibiotics ever” by 2019, but their commitment has been specific to their chicken. Will the bacon and sausage be next?

As retailers begin to pull from the supply chain, we might see a domino effect toward wider adoption of antibiotic-free production within poultry.

Suppliers such as Country View Family Farms and Niman Ranch provide antibiotic-free pork according to strict standards. Last year, Tyson announced its Open Prairie Natural Pork produced by pigs raised without any added hormones or growth promoting substances, minimal processing, an all-vegetarian diet and no antibiotics ever. Earlier this year, Smithfield launched an antibiotic-free line of fresh pork products under its Pure Farms brand, which designates pork minimally processed with no antibiotics, steroids, hormones or artificial ingredients.  

Where else is the pork label turning “antibiotic-free?”

Antibiotic-free pork production is flourishing in Denmark, for example. In 1995, a program known as DANMAP was established by the Danish Ministry of Food, Agriculture and Fisheries and the Danish Ministry of Health for “surveillance of antimicrobial consumption and resistance in bacteria from animals, food and humans.”

For over 15 years, Danish farmers have only relied on antibiotics to treat illness in their herds. The program they follow allows for this therapeutic use and, when combined with other management techniques such as delayed weaning, it has shown to be just as effective as traditional production. Interestingly, according to an article in the New York Times, it would only cost U.S. farmers $4.50 per head to follow a Danish model.

What makes antibiotic-free pork more challenging for producers?

What’s holding pork back from capitalizing on the antibiotic-free movement?  First and foremost on producers’ minds is the risk of decreased profitability. Animals that do not receive antibiotics are more prone to sickness, and, of course, mortality. On several occasions, Dr. Rodger Main from the College of Veterinary Medicine at Iowa State University has cited a 2011 study in which the cost of producing an antibiotic-free pig was $11 per pig, increasing to more than $15 if one incorporates the overall risk that only 70 percent of the herd will survive production. This is significantly higher than the more recent New York Times estimate, but this range illustrates how exact production costs are highly variable and may vary daily based on feed costs.

Another worry is decrease in production weight. This adds to higher production costs and, together with the threat of mortality, can account for the pork industry’s slow adoption of antibiotic-free production, especially given that antibiotic growth promoters have proven their ability to increase animal size and weight.

Additionally, certification of antibiotic-free pork can be costly and time-consuming. Transitioning one’s herd from traditional use of antibiotics requires strategic planning and the implementation of counteractive measures to minimize the effect it can have on the operation’s bottom line.

What has made antibiotic-free poultry successful?

The poultry industry has been finding success in their transition to antibiotic-free production by following practices such as good husbandry, fewer birds in pens, feeding vegetarian diets, increasing downtime between harvesting flocks, etc.

Differences in pig production make implementation more challenging:

1. Pigs live longer, increasing the likelihood of an illness within their lifecycle.
2. There is less time to clean and disinfect between herds.
3. Weaning is particularly stressful for piglets and can impact their immune system.

However, there are some ways these issues can be addressed. There is evidence that pigs can not only be less susceptible to infectious risks, but may in fact thrive when certain natural feeding supplements are added to the diet.

For information on how Alltech can support your swine operation in reducing antibiotics or transitioning to antibiotic-free production, visit www.alltech.com/antibiotic-free or contact your local Alltech representative.

References

http://www.nationalhogfarmer.com/animal-health/us-pig-farmers-celebrate-progress-antibiotic-stewardship

http://www.nationalhogfarmer.com/animal-well-being/transitioning-antibiotic-free-pig-production-change-your-expectations

http://www.nationalhogfarmer.com/animal-well-being/4-factors-consider-when-raising-antibiotic-free-pigs

Little Pig Farm. “Swine Terminology.” 2017. http://littlepigfarm.com/swine-terminology/

Estabrook, Barry. April 3, 2015. “Denmark’s Drug-Free Pigs.” https://www.nytimes.com/2015/04/03/opinion/denmarks-drug-free-pigs.html?_r=0

Iowa State University. October 2002. “Minimizing the Use of Antibiotics in Pork Production.” https://www.ipic.iastate.edu/publications/ipic8.pdf

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