It could be argued that few more iconic or beloved brands than Mrs. Pastures® Cookies for Horses exist in today’s horse industry. With their highly recognizable, red-lidded jars, they evoke a sense of nostalgia for many of us, leading to memories of days gone by, when we would cheerfully feed them to the horses that helped us learn and grow.

Devoted fans have included some of horse racing’s best-known champions, such as Hall of Famers California Chrome — who is still receiving regular Mrs. Pastures shipments at his home in Japan — and Old Friends Farm resident “Mr. Personality,” Lava Man. Mrs. Pastures cookie crumbs are even sent to 1997 Kentucky Derby and Preakness Stakes winner Silver Charm, who has trouble chewing the standard cookies.

In October 2023, Mrs. Pastures built on this success when it proudly launched its first-ever addition to the product line, the sweet potato-infused Super Cookie™. Several more exciting new recipes are in the works.

How it all began

Mrs. Pastures Cookies for Horses was the 1986 brainchild of 66-year-old California horsewoman Patricia Burge, who wanted to create a wholesome treat for her daughter Maggie’s exceedingly picky horse, Poncho.

People are often curious about how the name of the company came to be. As the story goes, Mrs. Burge’s husband tried one of the horse cookies and remarked, “Well, it ain’t Mrs. Fields,” to which she replied, “No, it’s Mrs. Pastures!” The name stuck.

The all-natural ingredients of Mrs. Burge’s original cookie recipe remain unchanged, including apples, oats, cane molasses, rolled barley, water, and wheat middlings (a beneficial byproduct of the wheat milling process).

A legacy of love

Patricia Burge officially started the Mrs. Pastures business in her home kitchen and, at that time, never dreamed of it becoming the success it has. Her daughter, Maggie Carroll, officially took over business operations when her mother passed away in 2016 at the age of 96.

Five years later, Alltech acquired the business. Mrs. Carroll served as a close advisor in the first year following acquisition, helping to ensure that customers could continue to count on the high quality and great taste for which the treats are known.

A recipe for success

The original wholesome, home-kitchen-developed recipe, paired with Alltech’s industry knowledge and global reach, has already proven to be a winning combination — positioning Mrs. Pastures to meet the equine industry’s ever-evolving needs. The original recipe is now available not only in those red-lidded jars but in everything from 8-ounce pouches to 50-pound tubs.

With the new Super Cookie, Mrs. Pastures is giving health-conscious horse owners a superfood-filled treat option. Made with the same time-tested process as the original cookie, the Super Cookie is primarily made up of sweet potatoes, turmeric and kelp, with no molasses or other added sugars.

Nourishing the bond

Mrs. Pastures has an enduring commitment to nourishing the bond between horses and their humans — a tradition Alltech is proud to help the business carry on. The treats often serve as a healthful, positive reinforcement-based horse training incentive, helping to develop better ground manners, improve trailer loading and reward good behavior under-saddle.

To learn more or to find a retailer near you, visit mrspastures.com.

Like humans, dogs, pigs and many other species, horses are monogastrics, meaning they have only one simple, single-chambered stomach. However, unlike most of their fellow monogastrics, horses are non-emetic, meaning they lack the ability to vomit.

With digestive systems designed as a one-way street, if horses overeat, have excess gas, or consume something harmful, they have no way to rid themselves of the discomfort other than through defecation or — in severe cases — surgical intervention.

As such, it’s important to familiarize yourself with the symptoms of colic in horses, in addition to the different types and potential causes, so that you can do what you can to prevent this all-too-common condition from causing potentially serious harm.

Signs of colic in horses

• Frequently looking and/or nipping at their side(s)
• Pawing at the ground with a front foot
• Kicking at their belly with their hind legs
• Repeatedly lying down and standing back up and/or rolling
• Obvious abdominal distension/bloating
• Little to no passage of manure, or passing manure that is unusually small or dry
• Lack of interest in eating and/or drinking
• Heart rate over 45–50 beats per minute (normal adult horses should have a heart rate of 28–44 beats per minute)
• Long capillary refill time (normal is one to two seconds) and/or abnormal mucous membrane appearance (pink to pale pink is considered normal; gums should also be shiny and wet in a healthy, well-hydrated horse)
• Elevated respiratory rate (a normal respiratory rate for an adult horse at rest is 10–24 breaths per minute)
• Increased rectal temperature (a normal rectal temperature for an adult horse at rest is 99–101.5°F)
• Profuse sweating, which is often induced by suffering from intense pain
• Appearing depressed or unusually lethargic

Types of digestive colic in horses

• Spasmodic colic: This is considered both the mildest and most common form of colic. Often linked to stress or sudden feed changes, spasmodic colic takes place when normal internal movement within the gut (known as peristalsis) is interrupted. Horses typically exhibit periods of severe pain, followed by periods where they appear more comfortable.
• Gas colic: This type of colic is typically characterized by mild abdominal pain, stemming from excessive gas buildup. This can be caused by a dietary change, low forage consumption, lush spring grass intake, parasitic load or deworming. Horses suffering from gas colic will often exhibit excessive flatulence and may seek relief by holding a strained stretch, as if needing to urinate. Fortunately, this type of colic is typically resolved either on its own or with minimal veterinary intervention.
• Impaction colic: Impaction refers to an obstruction of the GI tract. This can happen when forage, sand or some type of foreign material gets lodged in the colon and prevents the horse from properly passing manure. Dehydration can also play a significant role in contributing to impaction colic. Horses suffering from impaction typically begin to show their discomfort through decreased appetite, decreased manure production, and/or the passage of dry, hard manure, with signs of distress escalating as time goes on.
• Displacement colic: Displacement occurs when the large colon moves to an unusual location; this can be caused by gas buildup inside of the gut that makes the intestines buoyant and thereby subject to movement. The pelvic flexure — an area where the colon narrows and makes a sharp turn — is a common site for displacement. This is a very serious form of colic, and surgery is usually required to save the horse’s life.
• Strangulation colic: Also referred to as torsion or a twisted gut, this is likely the most dangerous form of equine colic, as it can block blood flow and result in tissue death. Horses suffering from strangulation colic are often in acute pain and are extremely restless. This is a lethal type of colic; surgery should be conducted as soon as possible.

Common causes of colic in horses

• Stall confinement: It’s commonly known that horses kept for prolonged periods in stalls are more likely to colic than horses kept on pasture. The ability to freely walk around and continuously graze keeps the gut moving, which helps to keep colic at bay. Try to give your horses at least a few hours of turnout each day.
• Meal feeding: Horses were designed to continuously consume large quantities of forage, but modern horses are commonly meal-fed, and all this waiting between meals can seriously slow down a horse’s digestion. The installation of a slow hay feeder can help to provide around-the-clock access to necessary forage.
• High parasitic load: All horses have internal parasites/worms. A low parasitic load will generally have little to no effect on horse health, but a high one can lead to colic. It is important to conduct a fecal exam in both the spring and fall to determine fecal egg count prior to deworming. This can help you determine a proper deworming schedule and make appropriate dewormer choices.
• Dehydration: Horses are very sensitive to the temperature of their drinking water. If it’s too cold or too hot, they won’t drink much. To ensure adequate consumption of at least 10–12 gallons/day for a mature 1,000-pound horse, 45–65°F is considered ideal. The proffered water should also be kept clean and fresh. Adding electrolytes or even plain salt to the horse’s diet can also help to encourage water intake.
• Abrupt feeding changes: A sudden change in a horse’s diet is a leading cause of potentially debilitating ailments like colic and laminitis. Any change in a horse’s diet should be introduced gradually, over the course of 2–4 weeks.
• Stress: Does stress ever make your stomach hurt? The same goes for horses, whose common stressors include transportation, stabling and/or environmental changes, intensive training, and increased stall confinement. Of course, these stressors can sometimes be hard to avoid, but you should do your best to keep stress to a minimum, especially for horses who have a history of suffering from colic.

What to do if your horse colics

If you think your horse may have colic, contact your veterinarian immediately. Typically, the earlier you can act, the better your horse’s chance of recovery.

While waiting for the vet to arrive, you should:

• Monitor your horse’s vital signs, including heart rate and rectal temperature, every 15–20 minutes.
• Remove any potential access to hay, grass, grain and/or water.
• If your vet advises, you may administer Banamine (flunixin meglumine) paste, which is essential for any equine first aid kit.
• Keep your horse moving at a comfortable walk, unless it is simply too painful for them.
• Do your best to keep your horse calm and comfortable.

Dealing with issues like colic is certainly one of the downsides to horse ownership, but being prepared and well informed can make a world of difference. Adding a supplement like Lifeforce™ Digestion may also be an advisable form of prevention, as it is designed with yeast, probiotics and natural enzymes to support the ideal balance of beneficial gut bacteria.

On-site ice cream shop helps Chaney’s Dairy connect with the community

It all started in 1940, when Carl Chaney’s father started milking two Jersey dairy cows by hand on his family farm in Bowling Green, Kentucky, establishing the foundation of Chaney’s Dairy. The Chaney family has been embracing innovation and change to ensure the continued success of their operation ever since.

Carl’s family is still milking Jersey cows today, nearly 80 years later., However, Carl’s ancestors might be surprised to see some of the changes, including the thousands of people who flock to the farm now to get a tasty treat at Chaney’s Dairy Barn, which first opened in 2003.

Despite low milk prices in the early 2000s, Carl and his wife, Debra, saw an opportunity for diversification and took a risk by opening the Dairy Barn, an on-site ice cream shop. That risk has been reaping rewards for nearly 20 years, and Chaney’s Dairy Barn currently goes through 1,200 gallons of ice cream a week.

The Chaneys are humbled by the support from the community and the burgeoning interest in what once seemed like a crazy idea — and yet, the popularity of the Dairy Barn is not especially surprising.

“Ice cream makes our world go round,” Carl says.

Tours give visitors a peek at life on the dairy farm

The Chaneys’ farm has more to offer than just ice cream. Visitors can take self-guided tours of the dairy barn, where they can watch and learn about how cows get milked.

“They get to see what real agriculture is all about,” says Carl.

In 2019, 15,000 people walked through Chaneys’ dairy barn. Carl and his family see this as a critical component to educating the average person about the dairy industry and food production in general, as many people no longer have a direct connection to agriculture.

“It is always about education and making the connection,” says Carl. “Connecting with the consumer is what we’re continually trying to do.” The success of the Chaneys’ dairy operation is especially notable when considered in the context of the dairy industry at large. In 2001, Kentucky was home to 2,900 dairy farms — but by February 2022, that number had dwindled to 398. The Chaneys, however, continue to break the mold. In 2016, they installed their first Lely A4 robotic milking system, and they subsequently founded the J.R. Chaney Bottling Co. in 2017. Now, Chaney’s is processing its own milk, which is sold in multiple locations throughout Kentucky.

Reaching the next generation of dairy shoppers

The Chaneys are especially excited about the availability of their milk because there has been a dramatic change in the way people consume dairy in recent years. While the consumption of some dairy products, like cheese and butter, is currently on the rise, the way people drink milk has transformed.

“We are losing ‘long’ milk drinkers because of the change in young children’s habits,” says Elizabeth Lunsford, Carl’s daughter and the fifth generation of her family to work on the dairy farm. “Some of that is based on changes in school milk and quality and the introduction of so many alternative beverages.”

Elizabeth and Carl have both seen children who say they don’t like milk light up at the first taste of milk from Chaney’s Dairy.

“Cow comfort and milk quality are our specialty,” Carl says.

The Chaney family intends to continue introducing quality dairy products to people who visit their farm and, in the process, play a role in building demand for dairy in the next generation of shoppers.

Being successful in the dairy business requires resilience, and the Chaney family’s dairy operation is thriving thanks to their willingness to embrace change. They continue to find new ways to connect people with agriculture, whether that’s by hosting movie nights with films projected on the side of the barn or welcoming thousands of students in school groups every year. When it comes down to it, though, the Chaneys contribute their continued success to the stars of the show: their cows, who they value above all else — and it shows.

“We truly do have some of the happiest cows in the state of Kentucky,” says Carl.

Want to visit Chaney’s Dairy Barn? Check them out here: Home | Chaney's Dairy Barn (chaneysdairybarn.com)

“Organic chicken,” “free-range chicken” and “antibiotic-free chicken” are now popular terms in the food supply chain. As consumers become more conscious about their health and animal welfare, the poultry industry has been working hard to address their concerns.

There has been a particularly strong drive for antibiotic-free (ABF) chicken. As a result, producers, retailers and restaurants have started to offer ABF choices. Governments have also created stricter regulations to prevent the misuse or overuse of antibiotics in animal feed.

Why has there been such a strong adjustment from various stakeholders globally around this issue? It all started with consumer concern about antibiotic resistance.

Antibiotic resistance is predicted to kill more people than cancer by 2050. This blog post reveals how reducing antibiotic usage in agriculture is being demanded by consumers, required by governments and led by big brands to help prevent this global health threat.

For poultry producers, ensuring good animal gut health is important for preventing the disease challenges that come with antibiotic reduction on the farm.

The push for antibiotic-free chicken has come from consumers due to health concerns.

The majority of antibiotic resistance has resulted from human misuse and the overuse or abuse of antibiotics. However, the public is worried about antibiotic use in agriculture for several reasons:

• Antibiotics used in farming have also been used in human medicine.
• Animals can pass resistance to humans through live contact and/or environmental contamination.
• Meat, milk and eggs from contaminated animals (for example, poultry meat that contains antibiotic-resistant E. coli) can pass resistance to humans.

Why is antibiotic resistance scary?

Let’s rewind to 1945, when Sir Alexander Fleming won a Nobel Prize for his discovery of penicillin. In his acceptance speech, he warned even then that bacteria could become resistant to drugs. That means that some bacteria meant to be killed by antibiotics can adapt, survive and replicate. Sometimes, they pass this characteristic to other bacteria present in the gut. Antimicrobial resistance (AMR) is dangerous because it makes treatments fail when people or animals get sick.

Fast-forward nearly 80 years and AMR is one of the biggest threats in global health, food security and development today, according to World Health Organization (WHO). In 2019, almost 1.3 million deaths directly resulted from illnesses caused by drug-resistant bugs, according to a report released by the Lancet, a medical journal, on January 20, 2022. The large-scale use of antibiotics could lead to the death of up to 10 million people by 2050, meaning that one life will be taken every three seconds. In other words, superbugs could be a bigger killer than cancer, as projected in the chart below.

These alarming statistics reveal an urgent need for sweeping global changes to tackle antibiotic resistance on every front, from the healthcare industry to the agriculture sector.

Governments have introduced policies to prevent antibiotic resistance from agriculture.

Farmers began putting antibiotics in chicken feed in the 1950s after observing lower mortalities and faster body weight gain associated with their use. While the 1950s and the 1960s were the golden era of antibiotic discoveries, progress slowed down in the following decades, and new antibiotics are not currently being discovered. Meanwhile, bugs have evolved to resist many of the antibiotics available to both humans and animals. Consequently, regulatory boards have become stricter about antibiotics in animal feed.

Currently, the main uses of antibiotics in poultry productions are to treat disease, prevent disease or promote growth. The first use must exclude medically important antibiotics for humans in many countries now. The second and third uses are being increasingly restricted, as shown in the timeline below.

Denmark is a pioneer in this area and has established creative ways of following up on regulations. For example, Denmark’s government introduced a card system to name and shame drug abusers. This is done by listing the top veterinarians and farms by drug usage, then visiting those farms to ask why they are using so much.

With other countries following suit and creating their own rules, the focus on reducing antibiotic use in feed continues to grow globally.

Many producers, retailers and restaurant chains have developed ABF food products and menu items to respond to consumer demand.

The table below illustrates some examples from the U.S.

A holistic approach to ensuring poultry performance and producer profitability with a reduced reliance on antibiotics.

Many producers have been successful in making the transition to antibiotic-free production or antibiotic reduction, despite the inevitable challenges. To prevent disease in poultry and promote growth for broiler chicken, it is important to make both the outside and internal environments as beneficial and comfortable as possible for the animal.

For the outside environment, it is helpful to have a nutritionist evaluate any environmental factors, such as drinking water and air quality. Biosecurity, farm management and vaccination programs also play an important role in keeping the flock safe. 

The internal environment is related to gut health, which is directly linked to immunity and growth performance. A complete gut health program like Seed, Feed, Weed (SFW) aids in reducing antibiotic usage in poultry by:

1. Seeding the gut-favorable organisms (i.e., probiotics)
2. Feeding them and maintaining a proper environment in which they can survive
3. Weeding out the unfavorable organisms before they colonize the intestinal tract

This helps prevent pathogenic bacteria from binding to the epithelium and works to maintain microbial diversity, which improves the animal’s natural defenses.

In conclusion, with alarming predictions on what antibiotic resistance could do to people’s health and livelihood, the poultry industry is taking steps to reduce antibiotic use in animal feed. Many companies and farms have successfully switched to antibiotic-free production or antibiotic reduction in recent years. This shows that alternatives to antibiotics are available to help producers maintain their businesses. Additionally, a sustainable poultry production can also help companies reach a new market and gain a competitive advantage.

I want to learn more about poultry nutrition.

Agriculture is facing increased challenges at the crossroad of environmental awareness, sustainability and profitability. Equipping farmers to better respond to these demands is the driving principle of Alltech Crop Science through the development of biological solutions that contribute to crop productivity and protection while sustainably increasing farmers’ profitability.

The threat of ongoing climate change, along with the ever-increasing extreme weather events seen around the world, creates uncertainty and instability in crop production. Decades of poor farming practices and high levels of pollution have led to soil depletion, resulting in the loss of approximately one-third of the world’s arable land. This scenario raises alarm bells for potential devastating consequences as the global demand for food soars, threatening food security and bringing sustainable agriculture to the forefront of everyone's minds.

The great challenge facing us for the immediate future is to provide enough healthy, accessible and nutritious food for an ever-growing world population. Farmers and the food industry in general are being asked to increase food production by 70% by the year 2050.

At the same time, the most recent environmental policies and regulations are oriented toward a reduction in and limitation of synthetic fertilizers, active substances and other solutions commonly used in crop production to stimulate yields and protect plants.

The excessive use of chemical products increasingly affects soil health and nutrient availability and leads to soil degradation, the release of greenhouse gases generated by nitrous oxide, a risk of the chemical pollution of soils by nitrates and the contamination of aquifers.

Several new regulatory, governmental, social and environmental requirements imply an evolution and innovation for the agricultural sector, and it is urgent that producers adopt new solutions that revitalize our soils, lead us to the responsible management of this crucial resource and assist in securing more sustainable crop production.

Biotechnological solutions are gaining ground as an alternative to meet both current and future agricultural demands and are becoming a tool in sustainable agriculture.

Bio-solutions drivers

1. Demographic growth. The need to feed more people with fewer and better-managed resources.

2. Climate change. Equipping crops to withstand increasing extreme weather conditions.

3. Crop nutrition. Sustainably improving crop nourishment and yields.

4. Sustainability. Partnering environment stewardship with profitability.

5. Soil preservation. Supporting the soil’s ecosystem balance and nutrient availability.

Biologicals: What are we talking about?

“Biological” is a buzzword encompassing a wide range of microscopic infinite potentialities fitting into three major groups: plant growth regulators, beneficial microorganisms, and biostimulants. From their roots to the tips of their leaves, plants are surrounded by virtually billions of these tiny species, whether they be bacteria, viruses, protozoa or fungi.

Agricultural biologicals are one of the fastest-growing segments in agricultural inputs. The global biostimulants market alone was valued at $2.5 billion in 2019 and is expected to reach $5.35 billion in 2027, with the backdrop of an estimated $10 billion biologicals market by 2025. Biosolutions research, development and application span from seed treatment and soil and plant health to post-harvest and shelf life.

Biofertilizer and biostimulant products are being used on a vast diversity of crops throughout the world, from fruits to vegetables and tree nuts, as well as row and field crops. Their use can strengthen plants, making them resistant to stress factors such as extreme temperatures (heat or cold) and water scarcity, and can boost their development and productivity.

Biological products can incorporate conventional crop treatments — complementing and even enhancing the use of chemical crop protection products — in integrated pest management (IPM) programs or can be used in a full organic agriculture-oriented program.

These biotechnology solutions help farmers reduce their fertilizer inputs and nutrient losses without reducing their soil fertility and protect the soil from physical and biological degradation. Biological products favour the fixation of atmospheric nitrogen or the solubilization of phosphorus and other nutrients in the soil, increasing their availability and uptake by plants. Microbial populations have always been a part of farming, but they’ve long been overlooked as a result of decades of poor agricultural practices. Restoring soil biology is a game-changer, bringing biologicals to the forefront of agriculture in the very near future.

Alltech Crop Science (ACS) has a long-standing history of developing crop biologicals and bringing these sustainable alternatives to the market, helping farmers increase their productivity while addressing their concerns about profitability and sustainability.

A new crop revolution is on the move

“Produce more with less” is somewhat of a catchphrase, but it translates in full to the shift in farmers’ mindsets taking place in light of the different pressures to which agricultural production are being subject.

The growing trend of sustainable agriculture, low residue levels, and support of worldwide legislation are the primary drivers leading the sector's growth.

The use of biological solutions enables farmers to stay ahead of demands for the market’s environmental sustainability, responding to the pressing demands for quality, wholesome, zero-residue crops, aligning their search for sustainable yields with environmental concerns and global climate goals.

The benefit comes from maximizing the use of natural resources such as water, light, the edaphic environment, and the genetic potential of crops, among other factors.

Key benefits of biologicals use:

• Reduces the use of chemical inputs, lowering the environmental impact of crop production
• Optimizes crop productivity and quality, promoting food security
• Enhances plant resilience and response to biotic and abiotic stresses
• Promotes soil microbiological balance, favoring the soil

Research and innovation bring farmers the solutions to respond to these great challenges, combining sustainability with profitability, respecting our common natural resources, caring for our animals and preserving the land, air and water to leave a planet full of potential for future generations.

I want to learn more.

Reports of avian influenza (or bird flu) are currently resurfacing around the world. Cases of H5N1 HPAI have been confirmed in many countries and various regions of Asia, Europe and North America, affecting both the commercial and wild bird populations. Thus far, more than 31 million birds have been culled this year in an effort to try to prevent the further spread of the current avian influenza (AI) virus outbreak.

In this article, you will learn more about the signs and symptoms of AI, some best practices to help prevent the spread of AI, and several recommended actions to take and resources to turn to if your flock tests positive for avian influenza.

Signs and symptoms of avian influenza in poultry

Avian influenza is a disease caused by influenza type-A viruses, which can infect both wild and domestic birds. Several factors can contribute to the spread of AI, such as migratory bird flight patterns, international trade and human-wild bird points of cross-contact. AI is more commonly detected in colder regions due to the resilience of the virus in low to freezing temperatures.

There are two clinical types of influenza virus in poultry: highly pathogenic (HP) and low-pathogenic (LP). The HP strains of bird flu can spread rapidly among poultry flocks and may cause multi-organ failure and sudden high mortality levels. The LP strains of bird flu form as asymptomatic infections, respiratory disease and/or drops in production.

Symptoms indicating the presence of avian flu in birds include:

• Sudden death without any warning signs
• Purple discoloration of the wattles, comb and legs
• Swollen head, eyelids, comb, wattles and hocks
• Soft-shelled or misshapen eggs
• Decreased egg production
• Lack of energy, appetite and coordination
• Diarrhea
• Nasal discharge
• Coughing or sneezing
• Ruffled feathers

How to help prevent avian influenza in poultry

Avian influenza viruses spread through direct contact with infected birds or through contaminated feed, water, equipment and clothing. Therefore, biosecurity is the first and most important method of prevention at the farm level.

For poultry producers to prevent the introduction of the virus to their flock, they are advised to:

1. Reduce wildlife attractants:

• Remove standing water:
  • Grade your property to avoid the pooling of water.
  • Avoid walking or moving equipment near standing water used by wildlife.
• Reduce food sources:
  • Do not feed wildlife.
  • Locate your feeding structures on a clean pad.
  • Have quick clean-ups for the feed storage area.
  • Mow frequently and remove fallen fruits.
• Cover waste:
  • Do not pile used litter near barns.
  • Close dumpsters properly.
  • Keep carcasses covered.

2. Prevent wildlife access: 

Install exclusionary netting, screens and perch deterrents, like repellent gel or bird spikes.

3. Add wildlife deterrents: 

Move and replace scare devices frequently.

4. Keep birds away from areas frequented by wildfowl: 

Keep your birds indoors during high-risk times. If they cannot go indoors, make sure wild birds cannot access their feed and water sources.

5. Cover your run: 

Protect housed birds that may be able to have contact with wild birds, such as smallholding flocks in outdoor runs.

6. Maintain control over the access of people and equipment to poultry houses: 

If infected wild birds are in the area, reduce the movement of people, vehicles or equipment to and from areas where poultry are kept. Change your clothes before and after contact with your flock, and ensure that any visitors do the same.

7. Maintain sanitation of the property, poultry houses, equipment, vehicles and footwear: 

Disinfect regularly. For commercial poultry owners, clean and disinfect your housing at the end of a production cycle. Wash your hands thoroughly before and after contact with birds.

8. Avoid the introduction of birds of unknown disease status into the flock: 

Only acquire birds from sources that can verify that they are disease-free. Then, quarantine new birds for two weeks in separate quarters to ensure that they are healthy.

9. Report illnesses and bird deaths: 

Contact a vet if you have any concerns. Taking action quickly will help protect other flocks in the area if the disease is confirmed.

10. Appropriately dispose of manure and dead poultry:

Follow local guidelines regarding depopulation and disposal methods.

11. Maintain surveillance: 

At a minimum, follow local regulations regarding breeder flock monitoring and testing protocols.

Best practices to help prevent the spread of AI

Treatment with antiviral compounds is not approved or recommended for AI. It is best to have a monitoring system in place and to implement biosecurity measures as prevention against this virus.

Each country has a specific AI protocol in place, but in general, the policy is to humanely and safely cull the affected flock and enhance the biosecurity measures of the operation.

When formulating a culling policy, the World Organization for Animal Health (OIE) recommends:

• The humane destruction of all infected and exposed animals.
• The appropriate disposal of carcasses and all animal products.
• Surveillance and tracing of potentially infected or exposed poultry.
• Strict quarantine and controls on the movement of poultry and any at-risk vehicles.
• The thorough decontamination of the infected premises. 
• A period of at least 21 days before restocking.
• Following all local and national guidelines.

Vaccination can be a powerful tool to support eradication programs if used in conjunction with other control methods. Using emergency vaccinations to decrease the transmission rate could provide an alternative to preemptive culling, reducing the susceptibility of healthy flocks at risk of contracting the virus.

According to the USDA Animal and Plant Health Inspection Service (APHIS), the typical steps to take when concerned with a potential avian influenza outbreak are:

Find: Detect, report and confirm the disease.

It is important to monitor each flock closely when an AI outbreak is present in the surrounding area. If signs of AI are detected, it is important to notify the USDA or your state veterinarian immediately. The USDA will then test samples to confirm if there is a positive case of AI and will provide more information regarding the specific strain and follow-up protocols.

Respond: Quarantine, depopulate, compensate and dispose.

If a location has tested positive for avian influenza, only authorized workers are allowed in and out of the facility. All movements of birds, poultry products and equipment are restricted to avoid cross-contamination between flocks. The birds are usually depopulated within 24 to 48 hours of testing positive and are disposed of shortly thereafter.

Recover: Clean, test and restock.

When the houses are empty, you must thoroughly clean and disinfect them, along with any equipment and other potentially affected areas. The house must then stay empty for an extended period of time, which varies depending on the species of bird. The USDA collects samples and tests to ensure that the AI virus has been eliminated, and a period of vacancy is required before new birds can be placed.

Did you know?

• Although avian influenza A viruses do not typically infect people, rare cases of human infection with these viruses have been reported after unprotected contact with infected birds or surfaces contaminated with avian influenza viruses (CDC, 2017). 
• H5N1 is a highly pathogenic avian influenza (HPAI) virus. It can be deadly for poultry and humans. The first human case occurred in 1997. Since November 2003, H5N1 has killed more than 50% of the people who have been infected with it (WHO, 2020).
• H7N9 bird flu is rated by the Influenza Risk Assessment Tool as having the greatest potential to cause a pandemic, as well as potentially posing the most significant risk to severely impact public health if it were to achieve sustained human-to-human transmission.
• Humans are usually infected through close contact with infected birds. Birds shed the influenza virus in their saliva, feces and mucous. Therefore, contact with bird droppings is also a possible transmission route.

References and Resources

USDA Avian Influenza Guidance Documents, USDA APHIS | Avian Influenza Guidance Documents

Centers for Disease Control and Prevention (2017), Avian Influenza A Virus Infections in Humans

USDA 2022 Confirmations of Highly Pathogenic Avian Influenza in Commercial and Backyard Flocks, https://www.aphis.usda.gov/aphis/ourfocus/animalhealth/animal-disease-information/avian/avian-influenza/hpai-2022

World Organization for Animal Health, Avian Influenza: OIE: World Organization for Animal Health

Watt Global Media, Breaking down U.S. avian flu cases by flock type | WATTPoultry (wattagnet.com)

Food and Agriculture Organization of the United Nations, https://www.fao.org/avianflu/en/qanda.html

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Colder weather has begun to lay its annual claim on the land, and horses, especially those who live outdoors 24/7, are experiencing changing nutritional needs. Despite what many of us may think, and unlike their human counterparts, horses fare better in decreasing temperatures. In fact, our equine friends are most comfortable at temperatures between 18–59° Fahrenheit, depending on their winter coat, body condition and wind and/or moisture presence.

However, depending on the horse, the cold winter months may prescribe a need for dietary changes or supplementation not otherwise required in warmer weather. Hard keepers, senior horses and those with poor dentition, especially, can struggle to maintain a healthy body weight, while others may suffer from decreased thirst. All of these can equate to big problems for horse owners. Luckily, some seemingly minor nutritional changes can be beneficial for feeding horses in the winter, helping maintain weight, increase hydration and improve overall health.

Success starts with adequate roughage for horses

A mature horse at maintenance will consume 2–2.5% of their body weight in feed (both hay and grain) each day. At a minimum, horses must consume 1% of their body weight per day in good-quality forage to maintain a healthy gastrointestinal tract.

Some quick math will put this in a real-life perspective. The average 1,000-pound adult horse, on a day of normal weather conditions, will eat:

• Between 20–25 pounds of total feed
• A minimum of 10 pounds of hay/pasture (1.5–2% is preferred)

If you are feeding a diet that is solely forage, then you will need to estimate how much pasture your horse receives and how much additional hay you need to supply. Keep in mind that these ratios are likely to change in the winter when the ground is covered with snow, mud or other moisture, which is one reason why you may end up feeding more hay in the winter.

Additionally, increased energy will be spent to stay warm during the winter. Horses are better able to control body heat if suitable roughage is provided. The horse’s hindgut is a big fermentation center due to millions of bacteria, fungi and yeasts that reside there. As these good gut microbes ferment hay, they create heat as a side effect. This is just one reason why it is critical to promote gut health in horses.

Keep in mind that a horse’s need for heat (and therefore extra calories) will vary with the individual, depending on their:

• Age
• Breed
• Size
• Body condition
• Hair coat (has the horse been clipped?)
• Access to shelter
• Overall health status
• Geography and acclimation to cold weather

Observing your horse individually as the temperature drops is the best way to determine their needs. It is a good idea to consistently body condition score your horse throughout the winter and put your hands on the six key areas as winter coats can easily hide weight changes.

Also, remember: The horse has evolved over many centuries with much better systems (including a long winter coat) to keep warm than humans. Do not judge your horse’s circumstances or needs based on how you personally feel about the winter cold.

The lower critical temperature in horses

The lower critical temperature (LCT) is the temperature below which a horse requires additional energy to keep warm. In general, the estimated LCT is 41° Fahrenheit for horses with a summer coat and 18° Fahrenheit for horses with a winter coat.

The rule of thumb is that for each degree drop below the LCT, your horse requires a 1% increase in energy.

For example, if the temperature dropped to 0° Fahrenheit, a horse with a winter coat would require an 18% increase in feed. While some of this increase could come from grain concentrates, forage is the preferred source of increased energy due to its core-warming side effects that will help raise body temperature.

Improving water intake

The air temperature is not the only thing you need to consider. Drinking water should ideally fall between 45–65° Fahrenheit. If the water is too cold, intake will decrease, thereby reducing water and lubrication in the gut and, in turn, increasing the risk of cold-weather colic. As a reference, mature horses weighing 1,000 pounds require a minimum of 10–12 gallons of water daily to serve just their basic physiological needs.

To help encourage drinking in cold temperatures:

• Consider purchasing a water trough heater or de-icer to keep drinking water at preferred temperatures
• Add salt or an electrolyte mix to your horse’s diet. Electrolytes are not just for hot weather but are involved in thousands of body functions to keep your horse healthy throughout the year 

Summary

In the wild, horses can move continuously, forage for food and water sources, and utilize thick, wooly coats and the warmth of the herd to survive in the winter months. Domesticated horses do not always have the same options. They are limited to the space, pasture mates and food we provide, and their hair coats often do not stand up to the elements, possibly requiring blanketing and/or appropriate shelter. It is our responsibility to ensure that their cold-weather needs are being adequately met to keep horses healthy and happy through every season.

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From June 2022, a zinc oxide ban, prohibiting the use of therapeutic doses of zinc oxide (ZnO) in animal feeds to control post-weaning diarrhea in piglets will come into effect in the European Union (EU). Although ZnO can still be used as a feed additive after this date, it will only be allowed at the maximum permitted dose rate of 150 ppm total dietary zinc. Before we discuss why all EU pig producers need to be ready to rear their pigs without pharmacological levels of ZnO by 2022, it is important to understand why the use of high levels of ZnO in swine nutritional diets has increased dramatically across the globe in recent years.  

Where it all began

At weaning, piglets are subject to a multitude of stress factors over a very short period that contribute to gastrointestinal tract and immune system disturbances. These factors can be:

1. Nutritional: Abrupt dietary change from sow milk to a dry, pelleted, predominantly vegetable-based diet formulation.

2. Environmental: Moving to new nursery accommodation with different housing conditions.

3. Health-based: Loss of passive immunity from the sow.

4. Physiological: Abrupt maternal separation, being handled and transported and mixing with unfamiliar pigs from other litters.

Because the pigs are under such stress, the early post-weaning period is typically characterized by poor growth performance (e.g., reduced feed intake) and increased susceptibility to post-weaning diarrhea.

Traditionally, pig producers relied heavily on antibiotic growth promoters in pre-starter and starter feeds to control pathogenic infections (mainly caused by enterotoxigenic E. coli) and improve pig growth performance in the first few weeks after weaning. This was common practice until various governmental bodies banned the use of antibiotics as growth promoters, such as the European Parliament in 2003, due to growing concerns over increasing levels of antimicrobial resistance (AMR). The continual spread of AMR has dangerous consequences for not only animal but also human health.

Following this ban, pig producers had to seek alternatives to maintain optimal gut health and to reduce this post-weaning performance drop. As a result, the use of high levels of ZnO in piglet feeds (2,000 ppm or higher) became more widespread and was seen as common practice in the swine industry. It was shown to be an effective and relatively inexpensive tool for preventing and controlling post-weaning diarrhea, with subsequent improvements in piglet growth performance, feed intake and digestion. Although the precise mode of action of ZnO against post-weaning diarrhea in weaned piglets is not yet fully understood, it is believed to be related to a significant improvement in both intestinal morphology (i.e., improved structure and function) and nutrient digestion and absorption. 

Why ban pharmacological levels of ZnO?

Though there are several benefits of using ZnO in piglet feeds (preventing post-weaning diarrhea, maintaining health and performance, etc.), recent reports have highlighted its environmental impact, and we became aware of its contribution to the spread of AMR. It is, therefore, not surprising that regulations around its use are changing and why the EU decided to ban the use of pharmacological levels of ZnO in June 2022. However, it is not all bad news for the European pig industry, as there are several potential benefits to the upcoming ban on ZnO. Some of these benefits are:  

1. Reduced environmental pollution

As previously mentioned, there are environmental concerns over the continued use of high levels of ZnO. This is primarily because zinc accumulates in soil after zinc-rich pig manure is applied to the land as an organic fertilizer. These high levels of zinc in the soil and surface water are deemed an environmental pollutant and health risk and may also impact the absorption of other trace elements, such as iron.

2. Preventing antimicrobial resistance

Recent studies and reports have demonstrated ZnO’s contribution to the increase of AMR, as high levels of ZnO may increase the proportion of multi-drug-resistant E. coli in the intestines of piglets.

3. Avoiding zinc toxicity

Zinc remains a heavy metal and is, therefore, toxic to many living organisms, including pigs. Studies show that prolonged use of pharmacological levels of ZnO may negatively affect piglet health and performance, as demonstrated by a marked decrease in feed intake. 

4. Preventing nutritional interactions

High levels of ZnO can have a negative effect on phytase activity (an enzyme that is included in piglet feeds to enhance digestion), whereby the phosphorous cannot be released from phytase due to the formation of a complex of zinc with P-phytate. When ZnO is removed from piglet feeds, it should have a positive effect on phytase efficiency.

5. Avoiding changes to gut microbial composition

The use of pharmacological doses of ZnO may also cause changes to the gut microbial composition of piglets during the early post-weaning period by suppressing the growth of beneficial bacteria, such as Lactobacilli. Such changes may negatively affect intestinal development and health in young piglets.

What is in store for pig-producing countries outside the EU?

Canada: Until recently, ZnO was typically included in piglet feeds at 2,500–5,000 ppm in Canada. However, Canada is now in the midst of imposing similar restrictions to that of the EU, which will see the level of ZnO allowed in piglet feeds reduced down to nutritional levels of 350 ppm.

China: The use of high levels of ZnO also came under scrutiny in China, and, as a result, China has drastically reduced its level of authorized dietary zinc supplementation, going from 2,250 ppm to 1,600 ppm in 2018.

United States and some Asian countries: It is very likely that the United States and some Asian countries will also implement similar restrictions on the use of pharmacological levels of ZnO in piglet diets in the near future. Although there are no restrictions currently in place in these regions, it is vital that swine producers avoid over use and start the process of working towards ZnO alternatives so that they are prepared when a ban inevitably comes into effect.

Until recently, ZnO represented one of the vital nutritional strategies for preventing and controlling diarrhea in young piglets and the associated detrimental post-weaning ‘growth check.’ However, increasing concerns over environmental pollution and contributions to the spread of AMR have led to an EU ban on the use of high levels of ZnO in piglet diets. Adopting a holistic strategy that encompasses optimal nutrition, management, biosecurity, health and welfare practices will be key to ensuring that pigs can thrive and survive in a post-ZnO era.     

Learn how the Alltech Seed, Feed, Weed solution can help you remove ZnO from your piglet diets, and start the conversation about how you can begin transitioning to ZnO-free piglet production by contacting the Alltech Gut Health Management team today.

This is part 1 of a 3-part series

*References available upon request

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

Antibiotic-free poultry production has been a hot topic in recent years. Many countries have banned the use of antibiotics in animal feed as growth promoters due to concerns about antimicrobial resistance. In other countries, antibiotics that are medically important for humans have been voluntarily or regulated to be removed or significantly reduced in poultry production. There are also places where veterinarians prescribe antibiotics, and sick poultry can still be treated if a veterinarian deems it necessary.

With the reduced use of antibiotics in poultry production, many countries have decided to allow the use of chemical and ionophore anticoccidials to help offset some of the common challenges that arise in poultry production. Chemical and ionophore anticoccidials help manage a common and costly parasitic disease in poultry, coccidiosis.

Some restaurants and retailers have chosen to only use antibiotic-free poultry (e.g., “raised without antibiotics,” “no antibiotics ever,” etc.), in which no antibiotics can be used during poultry production.

Whether antibiotics are reduced or eliminated in poultry production, producers who manage poultry in these systems share the major goals of:

1. Ensuring good intestinal health in poultry to optimize growth performance as well as prevent poultry diseases, such as necrotic enteritis and coccidia.

2. Producing safe, healthy food for the growing global population.

How are antibiotics used in global poultry production?

The three main programs regarding antibiotic use in global poultry production are:

1. “No antibiotics ever” or “raised without antibiotics”: Poultry that has never been fed any antibiotics (including ionophore anticoccidials). Products from these systems are clearly labeled to differentiate them from other production systems.

2. Reduced antibiotic use: Allows antibiotics not used in human medicine (e.g., chemical and ionophore anticoccidials), excluding medically important antibiotics. This type of production may label the meat in some countries, while it may be the standard production system in others. 

3. Antibiotics used as growth promoters (AGP): Some countries still use antibiotics at lower levels with the intent to support poultry growth. However, if producers from these countries are exporting to markets with reduced antibiotic use/“no antibiotics ever” production policies, then they must meet those specific criteria.

Why is antibiotic-free poultry production becoming increasingly popular?

Consumer concerns about antibiotic resistance:

Decades after the invention of penicillin by Sir Alexander Fleming in 1928, antimicrobials came into wide use in the global poultry industry in the 1940s to treat parasitic diseases and specific bacterial infections, as well as to improve growth and efficiency.

According to World Health Organization (WHO), antibiotic resistance occurs naturally, but misuse of antibiotics in humans and animals accelerates the process.

Antimicrobial resistance can impact both animals as well as humans. Antimicrobial resistance (to anticoccidials and antibiotics) can be found in the poultry flock and create issues when managing or treating an illness within the flock. There is still a debate as to whether antibiotic resistance in agriculture or companion animals strongly influences antibiotic resistance in humans. 

There is an acknowledgment that human medicine is the primary driver of antibiotic-resistant infections in humans. However, “no antibiotics ever” poultry production in many developed countries has become increasingly popular due to a consumer perception that antibiotic-free produced poultry is superior to conventionally raised poultry, even if that poultry is raised with reduced antibiotic use.

Recent regulations to ensure human safety:

From a regulatory standpoint, many countries across the globe have introduced policies regarding AGP due to antimicrobial resistance concerns.

Some countries brought in overall regulatory change for all poultry production practices; several have made some regulatory changes, while in other countries, the industry voluntarily made changes. Some retailers and restaurant chains around the globe have chosen to produce or purchase poultry meat raised with reduced or no use of antibiotics. Overall, these examples show that the poultry industry continues to do what is needed to meet consumer demands. 

What are common challenges of antibiotic-reduced or antibiotic-free poultry production?

Common challenges that poultry producers face when switching to antibiotic-free are poor gut health, reduced bird immunity and a decrease in growth performance.

1. Gut health

One of the producers’ top concerns about not using AGP is leaving the birds more susceptible to gut health issues. A healthy gut is more than just the absence of clinical diseases; it is about sustainably producing birds to reach their full genetic potential.

Below is an infographic of a healthy gut that efficiently absorbs nutrients (top image) compared to an unhealthy gut (bottom two images).

2. Poultry immunity and growth performance

Another challenge when considering switching from traditional to antibiotic-free poultry production is poultry diseases, especially enteric diseases such as coccidiosis and necrotic enteritis (NE), caused by species of Eimeria and Clostridium perfringens, respectively. Consideration must also go to viral challenges, which may lead to secondary bacterial issues that take advantage of the weakened immune system. 

In addition to disease, overall poultry health, growth and immune function can be negatively impacted by other stressors, such as feed, water, environmental and behavioral. These stressors, if significant, can themselves create issues. But problems can also develop if there are many small stressors, especially if these are combined with a low, moderate, or high disease challenge.

Depending on the challenge levels, the bird’s natural immunity will not be enough to manage the threat. Because of this, it is always better to work on a preventative rather than reactive basis. Prevention must be a holistic approach that considers feed, water, environment and bird management, as well as an implementable feed additive program. Typically, in antibiotic-reduced or antibiotic-free poultry production programs, a combination of non-antibiotic additives are included in the feed or water as alternatives to antibiotics.

Examples of alternatives to antibiotics: non-antibiotic feed additives

• Probiotics (“direct-fed microbials,” “viable microbial products”): Live microbial supplements with defined microorganisms that beneficially affect the host by improving its intestinal microbial balance.  
• Enzymes: Substances produced by a living organism that help convert a less digestible component of feed (e.g., sugar, fiber, protein) into a more easily absorbed form for animals to utilize.
• Prebiotics: “A selectively fermented ingredient that results in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health” (ISAPP, 2008). 
• Yeasts: There are 1,500 different yeast species, with a few being used as agriculture feed additives. Saccharomyces cerevisiae can be used in many different forms, including a whole live yeast, the outer yeast cell wall, the inner yeast cell wall and the yeast extract.
• Mannan Rich Fraction (MRF): A second-generation form derived from nutrigenomics analysis of Saccharomyces cerevisiae mannan oligosaccharides. Research has demonstrated that MRF can support immune defense, gut microbial health, gut function and development.
• Organic acids: Acids with weak acidic properties that do not separate completely in the presence of water. Some examples of organic acids are citric acid, short-chain fatty acids (e.g., acetic, butyric acid) and medium-chain fatty acids (e.g., lauric, caproic acid). Each type of organic acid has unique properties and can be used for different purposes in poultry production.
• Inorganic acids: Mineral acids that contain no carbon atoms and break down completely in the presence of water (e.g., phosphoric acid). Often used to make the pH of water or feed more acidic quickly.
• Phytobiotics: Plant compounds and extracts from herbs and spices with multiple benefits, including antimicrobial, anticoccidial and immune support.
• Postbiotics: Soluble, non-viable metabolites produced by a bacterial or probiotic metabolic process that can reduce the gut pH, prohibit opportunistic pathogen proliferation and enhance host health (Aguilar-Toalá et al., 2018).

How can producers address the challenges of antibiotic-reduced or antibiotic-free poultry production?

Reducing antibiotic use with the Seed, Feed, Weed concept

Imagine sowing seeds of crops you want to grow, fertilizing the crops for optimal growth and weeding out other plants that may prevent your crop from growing optimally.

Applying this concept to poultry, the Alltech Seed, Feed, Weed (SFW) program aids in reducing antibiotic usage by:

• Seeding the gut with favorable organisms for improved performance in young poultry. It is crucial to first seed the intestine with the correct bacteria as soon as possible after hatch.
• Feeding a favorable environment to provide a competitive advantage to favorable bacteria, which are tolerant to acidic environments, unlike most pathogens. Once a beneficial microflora community and intestinal ecology are established, the villi will flourish. The healthier the villi a bird has, the more efficiently nutrients are absorbed, which leads to a better feed conversion rate.
• Weeding out unfavorable bacteria by selective exclusion. The gut can also contain harmful pathogenic microbes, which can damage the villi. It is necessary to weed them out before they can attach to the gut lining and replicate enough to cause disease. 

While antibiotics still have a crucial role in disease outbreak incidences, effective gut health management using the SFW program has been shown to reduce the need for antibiotic use in many commercial flocks, as well as enhance performance across several measures. Ultimately, the SFW program helps ensure poultry producers achieve more efficient, profitable and sustainable production.

As some producers have demonstrated, focusing on gut health is the foundation for performance and profitability in poultry production.

Paired with effective biosecurity, bird, water and farm management, the Alltech SFW solution helps producers get one step further on the path of improved performance and reduced antibiotic use.

References are available upon request.

I want to learn more about poultry nutrition. 

In the dairy industry, successfully implementing solutions that “kill two birds with one stone” requires innovation and usable data. Finding ways to reduce the carbon footprint on dairy cattle operations while also maintaining high milk production is just that kind of situation.

It is important to understand that dairy production is on a continuous path of growth. Some insightful data provided by the IFCN shows that global milk production is projected to increase by 35% between 2017 and 2030. This level of growth is promising for the industry but will also present many challenges and raise questions about our ability to provide more with fewer resources while adopting practices that are environmentally sound. To top everything off, all of this must be achieved while also continuing to increase transparency for consumers about how their milk is produced.

The main question is: Can we reduce the carbon footprint of milk while also improving our production and profitability?

Greenhouse gases have been a trending topic among consumers for several years, and this topic is now resonating more with dairy farmers across the world, as new regulations and initiatives are being presented. To achieve reduced emissions, we must look at ways to optimize production — including via nutritional solutions, which will play a very big role as we go forward.

Dairy producers can utilize nutritional solutions as tools for reducing methane emissions from dairy cows, but technologies that offer environmental benefits cannot compromise on animal performance, as doing so would mean requiring more animals to meet the growing demand for food. However, before looking to implement any of these solutions, dairy producers will need to measure their carbon footprint.

TOOL ONE: Alltech E-CO₂

To successfully reduce our greenhouse gas emissions, we must first know where these emissions come from. Analytical services, such as Alltech E-CO₂, identify and quantify these hotspots through accredited environmental assessments. Over the past 10 years and more than 10,000 assessments, Alltech E-CO₂ has found that the two largest sources of emissions on dairy farms are enteric emissions (i.e., methane from the rumen) and feed use. Together, these two sources contribute more than 60% of all emissions on dairy operations. These sources relate to rumen health and an animal’s ability to best maximize the feed it is being fed. By ensuring the production of a healthy and productive cow, we are helping operations improve their production efficiency while also enabling energy to be utilized for milk production and regular body maintenance, rather than being wasted by fighting health challenges. This type of information is critical for identifying targeted solutions that will enhance our methane mitigation strategies.

To successfully reduce a farm’s carbon footprint, we must look beyond one gas in one area and consider the balance of emissions across the entire farm. A lifecycle observation is one way of doing that, and it’s all about identifying opportunities to reduce waste and improve farm efficiency, which will translate to more money for the producer.

Learn more about Alltech E-CO₂ here.

Read on to learn more about two nutritional solutions that work to target the areas where there is room for improvement, as identified by Alltech E-CO₂.

TOOL TWO: Optigen^®

Optigen is a feed ingredient backed by years of robust research data that works to support production efficiency and sustainability. Optigen, a concentrated source of non-protein nitrogen, releases nitrogen into the rumen in a slow-release form. This provides a sustained release of ammonia in the rumen in sync with fermented carbohydrate digestion, thus allowing for efficient microbial protein synthesis in the rumen.  

In order to gather clear evidence that shows how we can use feed strategies to reduce our carbon footprint, the FAO developed a standard guideline for the environmental performance of feed additives in the livestock supply chain. These standards recommend the use of data from meta-analyses and life cycle analyses. Meta-analyses make it possible to combine data from years of multiple studies to arrive at an evidence-based conclusion by using comprehensive statistical procedures. Life-cycle analyses allow us to quantify the greenhouse gas emissions along the entire supply chain or in the production cycle of a particular product. Combining these two approaches demonstrates how feeding technologies can contribute to the reduction of greenhouse gas emissions and/or better sustainability credentials.

Included here is an example of a meta-analysis of Optigen. The data from this meta-analysis indicate that, over the course of around two decades, research has shown that using Optigen is associated with a 23% reduction, on average, of plant protein sources in the diet. Soybean meal, specifically, can be reduced by about 21%, and an increase in feed efficiency of around 3% has also been documented. Additionally, diets that include Optigen and use reduced amounts of plant protein sources have been shown to improve nitrogen utilization efficiency by 4%, leading to a 14% reduction in the total carbon footprint of the diets of animals used in milk production.

 Read the full meta-analysis here.

TOOL 3: Yea-Sacc^®

There are some products on the market — like yeast cultures — that can help improve production efficiency while also reducing the carbon footprint of an operation. Yea-Sacc is a yeast culture based on the Saccharomyces cerevisiae strain of yeast. Yea-Sacc modifies rumen activity by supporting a consistent improvement in the growth and activity of lactic acid-utilizing bacteria, which helps stabilize the rumen pH. At the same time, it also works to improve the digestion and utilization of nutrients. Thanks to these types of improvements, cows can absorb more nutrients for higher milk production.

Utilizing a meta-analysis approach once again, a collection of 31 studies has shown that feeding Yea-Sacc to dairy cows can lead to an increased milk yield of 1 kg/head/day, on average, and can reduce the carbon footprint and nitrogen emission intensity by around 3% and 5.4%, respectively. These numbers demonstrate that it is possible for milk production efficiency to increase and for the carbon footprint and nitrogen excretion intensity to decrease simultaneously.

Explore the additional benefits of Yea-Sacc here.

At the beginning of this blog, we posed a question: Can we reduce the carbon footprint of milk while also improving our production and profitability? With proven tools like the ones outlined here, the answer to that question is yes: It is possible to reduce the carbon footprint of dairy production and to improve our economic returns and performance at the same time. Based on the data compiled in various meta-analyses, it is clear that there are feeding solutions on the market that farmers can use to reduce their emissions and increase their productivity and profitability in conjunction with nutritional strategies that will help improve production efficiency in dairy systems.

I want to learn more about nutrition for my dairy.