Although it is a fairly new practice, shrimp farming in Brazil shows great potential in both internal and external markets. Currently, the cultivated area of ​​shrimp nurseries in Brazil is 25,000 hectares, but this could eventually expand by 1 million hectares, according to the Brazilian Shrimp Farmers Association (ABCCAM).

To maintain their high levels of productivity, producers are betting on natural supplementation as an alternative to improving and preserving their animals’ health, as well as to combat factors like toxicity and adsorption of harmful pathogenic bacteria. Other essential aspects that can affect animal comfort and productivity and that shrimp farmers should consider include water quality control, transparency, dissolved oxygen, nitrogen compounds, alkalinity, hardness and more.

“Despite its great potential, the shrimp farming sector in Brazil still struggles with some challenges that hinder its growth,” said Fabio Rodrigues, aquaculture sales coordinator for Alltech Brazil. “Among some of the main obstacles we can name are problems like white spot syndrome.”

According to Rodrigues, this disease drastically reduces production and is one reason why, despite its great potential, the Brazilian shrimp industry is currently only capable of serving its domestic market. The virus that causes this disease can destroy organ cells in the shrimp digestive and respiratory systems.

In this scenario, the use of select additives can optimize the shrimp’s reproductive cycle, allowing for better productivity.

“These solutions can provide better immunity and anti-inflammatory effects and a better shell quality,” said Rodrigues. “Other solutions for shrimp farms include utilizing enriched products based on fermented meal for fertilization, supplementation or as a complement to the diet.”

The solution

Alltech offers solutions for the feed industry and for shrimp producers that optimize the nutrition of crustaceans and help achieve a more efficient production. One example is Aquate, which supports shrimp development and reflects a more attractive cost-benefit to the producer. 

I want to learn more about aquaculture solutions.

1. Bedding

Winter temperatures bring additional challenges and considerations to the table for dairy producers. As temperatures drop, calves’ energy requirements increase. Calves under 21 days of age require more energy when temperatures fall below 60° Fahrenheit and also require 30 percent more energy simply for maintenance when temperatures fall below 30° F.

Bedding is a good source of insulation; as such, to reduce heat loss, keep calves dry and well-bedded. Dry straw bedding up to their knees provides good insulation and reduces their chance of contracting respiratory disease. In addition, clean, dry calf jackets can increase the internal temperature of a calf by up to 25° F.

2. Feeding

Feeding calves three times a day will help stabilize the rumen pH while simultaneously adding more energy during cold temperatures. Additionally, provide free-choice warm water right after feeding to get the calves drinking water before they lie down. Remember, warm water freezes faster than cold water.

3. Water

Speaking of water, dairy cows must drink water or they will not eat. Since water is a key ingredient in making milk, be sure that the waterers are clean and not frozen. Cows prefer plate cooler water because it is warmer than well water. With a thermometer, check waterers with heaters to determine if elements are working properly. An ideal water temperature is between 40–65° F.

4. Ventilation – Prevent drafts

Dairy cows will do quite well in cold temperatures, provided they are dry and protected from wind and drafts. Cows can tolerate temperatures as low as -20° F if wind speeds are below five miles per hour. On the other hand, high winds of 35 miles per hour and temperatures above 15° F can cause problems for dairy cows.

With cold weather, it is important to prevent drafts; cows need a dry, draft-free resting place. Patch holes in curtains, minimize gaps at the ends of curtains and seal around doors where wind can blow through. In stall barns, proper maintenance of barn wall fans is key to good ventilation. Adjust and replace belts and keep shutters and other parts clean and lubricated. Fresh air inlets must allow air into the barn to replace “old air.” Regardless of the type of barn, it is important to have ample amounts of dry bedding. Keep the back of the stall groomed or scraped. If walkways become frozen and slippery, put down lime to allow for better traction.

5. Prevent frostbite

Another critical area to consider when it comes to mature cows is whether they are exiting the parlor into wind chill conditions that can lead to frostbite and frozen teats. It is very important that teats are dry when leaving the parlor during cold weather. Dairy scientists suggest that, in severely cold weather, even the film of milk should be dried before cows leave the parlor. Instead of skipping the post-dip, it is better to post-dip the teats and allow 30 seconds of contact time before wiping the teats dry. Use germicidal dips that contain 5–12 percent multi-skin conditioners to reduce chapping or cracking of teat skin. Avoid washing teats with water in cold weather.

 6. Mastitis – Dry teats and singe udders

Finally, in cold weather — or during the summer — reducing the places that organic matter can stick to a cow is critical to managing somatic cell count and mastitis. To prevent this from happening, singeing udders just prior to calving, at dry-off and during lactation, when the hair is visibly long, is suggested. Following this standard operating procedure (SOP) reduces the sediment load in the milk filter, makes it easier to prep cows and reduces the risk of environmental mastitis. This procedure can be done in head-locks or in the close-up area — but not in the parlor, if all possible.

I want to learn more about on-farm support for my dairy.

The agricultural sector in Portugal was, until recently, still highly traditional, with few technological advances implemented. This has changed over the last few years, however, with the adoption of and investment in new technologies across a variety of areas, including irrigation, soil mobilization, pest and disease control and fertilization.

One of the most significant changes dealt with the types of crops being grown by these Portuguese farmers, who began to look beyond Portugal and focus on cultivating products that could be more competitive on a European scale, including fruits and vegetables. Their farming practices have also been progressively updated to make sure that they fit in with European regulations. A greater emphasis has been placed on sustainable practices with decreased residues to ensure that the crops are marketable in areas beyond Portugal.

These updated farming practices have led to an increase in productivity and competitiveness, as well as a more efficient use of resources. Over the past 20 years, 3.2 million acres — almost a third of the agricultural area under cultivation in Portugal — had been neglected, but now, there is a greater productivity of the cultivated area and a new entrepreneurial spirit driven by a new generation of farmers.   

A generation of farmers that was raised on a family farm is also becoming more prevalent, and with this influx of fresh eyes also comes the implementation of crop diversification. A farm where, previously, only corn was cultivated, for instance, may now also grow tomatoes, sunflowers, carrots and other crops.    

Rejuvenating the agricultural fabric of Portugal was imperative, since more than half of farmers in the country are older than 65. With the embrace of new technologies to meet market demands, Portuguese agriculture today is more innovative, professional, productive and customer-oriented. 

In 2015, Portugal ranked 41^st for exports in the global agri-food industry. The main products the country exported included olive oils, tomatoes and wines. Portugal’s agricultural exports go to 153 countries, with Spain, Brazil, France, Italy and Angola as its biggest external markets. Fresh fruit accounted for 40 percent of the value of those exports, with special emphasis on small fruits, oranges and Rocha pears, which were the best performers in 2016. 

However, the country is also heavily dependent on cereals and oilseeds, whose import volume accounted for 42.4 percent of the total agricultural imports during 2006–2010. While Portugal is not yet seen as competitive in dryland cereal farming, the national production of irrigated grain — particularly maize — has been on the rise.

The sector must continue to strengthen its exports and its presence in foreign markets, affirming the quality that sets its produce apart. Portuguese agricultural products are attractive to countries and customers looking for products from southern Europe, thanks to the mild and differentiated climate that the Atlantic Ocean provides. Portugal has a reputation for food safety and is recognized as a region whose products feature appealing colors, flavors and aromas.   

To learn more about international agronomic practices and how you can implement updated technology in your operation, visit www.alltech.com/cropscience and sign up for our Top Crop newsletter today. 

I want to learn more about agronomic practices.

Have you ever looked at a feed tag or bag and wondered what all the information meant — and whether it was even necessary? 

By law, commercial feeds must have certain information listed on the tag or bag. A typical feed tag will list product name, a guaranteed analysis, ingredient list, the name and address of the manufacturer or distributor, feeding directions and net weight.

The ways in which information is listed can vary either because of individual state laws or manufacturer preference.  For instance, ingredients may be listed individually or by using collective terms. While some manufacturers list ingredients by order of inclusion rate, from greatest to least, this is not a requirement. Additionally, individual state laws govern whether certain nutrients can be included in the guaranteed analysis.

A general understanding of the information contained on feed tags can help when choosing a feed.

What exactly is a guaranteed analysis?

Two feeds may have the same or similar guaranteed analyses, but the actual feeds may be very different. The guaranteed analysis simply tells the guaranteed concentration of nutrients (protein, fat, fiber, minerals, etc.) in the feed. When a sample of the feed is tested, the level of nutrients must not be less than the minimum guarantee or more than the maximum guarantee. The guaranteed analysis does NOT, however, reveal anything specific about those ingredients, either their quantity or quality. Thus, two feeds may have the same guaranteed analysis but contain different ingredients.

Buzzword nutrients

Even when a nutrient is included in the guaranteed analysis, that nutrient may not necessarily be nutritionally significant or beneficial to the horse. A common example is biotin, a B-vitamin known to help improve hoof quality. Research has shown that 20 milligrams of biotin are needed per day to benefit the hoof of an average-sized riding horse (i.e., ~1200 pounds). Some feeds list biotin in the guaranteed analysis at a concentration of or around 0.40 milligrams per pound. At this concentration, the horse would have to consume 50 pounds of this feed per day, every day, to obtain the requisite 20 milligrams of biotin. This feeding rate is unrealistic — but some feeds may contain the same or similar concentrations of biotin and not list it in the guaranteed analysis. Thus, consumer beware: make sure listed nutrients are sufficiently concentrated enough to actually benefit the horse.

Ingredients: Are you getting what you pay for?

Ingredients may be listed individually by specific name (e.g., oats, corn, barley) or by collective terms for the grouping of the ingredient (e.g., grain products). Collective terms may be used when trying to keep a formula or portion of the formula confidential due to the uniqueness of the product or ingredients. Other reasons for using collective terms include shortening the ingredient list or when least cost formulating. Least cost formulating — which occurs with both collective and individual ingredient lists — happens when the ingredients in the feed change with fluctuating ingredient costs. Oftentimes, having less interest in the quality of the ingredients goes hand-in-hand with the philosophy of least cost formulating.

Ingredient quality

Regulations do not permit information regarding the grade — that is, the quality — of the ingredients to be placed on the tag, which is important to consider when selecting feeds. For instance, two feeds may have the same ingredient list, but one may use a much higher grade of grain. A higher-quality grain means less contamination and, often, increased nutrient availability.

Besides individual grain quality, some grains are simply better for horses than others. For instance, oats are typically the grain of choice for horse feeds because they are relatively high in fiber and are not as prone to harmful molds and mycotoxins as other grains, such as corn. The fiber content of oats is helpful in reducing the risk of digestive upset and founder. Additionally, oat starch is more efficiently utilized by the horse when compared to other grains typically fed to horses.

Summary

Interpreting feed tags can be quite difficult; what is listed on the tag reveals very little about what is inside the bag, ingredient- or quality-wise. Asking questions and researching grain quality and ingredients are the best tools for finding and feeding a superior-quality feed. 

When selecting feeds for horses, some important questions to ask include:

• Does the horse need the nutrients listed?
• Are the nutrients concentrated at a level beneficial to the horse?
• Is the formula fixed, or does it fluctuate with ingredient prices?
• Are the grains utilized the best available for horses? What quality of grain is being used?
• What is my cost per head per day for feeding? Could I reduce the cost per day and also have a healthier horse by feeding a higher-quality feed?

I want to learn more about equine nutrition.

The key to protecting a farm from ASF is to have a very high level of external biosecurity. External biosecurity includes herd protection measures that are implemented to reduce the risk of introduction of disease-causing organisms into a farm. The highest risk of introduction of ASF in the farm is through the introduction of live pigs onto a farm; this always presents a risk, and it is very important to source the animals from trusted suppliers and use the highest level of cleaning and disinfection of transports. ASF can also spread on vehicles, equipment and people. Ensure that workers and visitors to the farms have not been in contact with any other pigs prior to entering the farm for 48 hours and that dedicated clothing is used on the farm. Carcass-hauling trucks are high-risk for spreading diseases and should never enter into the farm. ASF in large commercial farms in Russia and Lithuania has been explained by those farms lacking compliance with the biosecurity rules, such as improper disinfection of clothing and boots, or contaminated food brought onto the premises. Contaminated pig meat products have caused several outbreaks on farms, and therefore, no food made from pig meat that has not been properly heat-treated (salami, cured sausages, cold-smoked meats) should be brought onto a farm, and human food waste should not be given to the pigs.

How long does ASF survive, in hot or cold conditions?

ASF is relatively tough and can survive in the environment and in pig carcasses for a long time. ASF virus survival has been estimated in feces and urine up to eight and 15 days, respectively, and five days at 21° Celsius (Davies et al., 2015). Survival times in the environment [of] up to 18 months have been reported. Meat must be heated to at least 70° Celsius for 30 minutes to inactivate ASF virus, and 30 minutes at 60° Celsius for serum and body fluids. Curing and smoking pork products does not destroy the virus.

Is ASF airborne?

The virus is not considered a major airborne virus. The half-life of ASF in the air was, on average, 14 to 19 minutes, as analyzed by PCR, and virus titration respectively (De Carvalho et al., Vet Microbiol 2013, 165:243-51). It can be found in the rooms where infected pigs are present, but airborne transmission is unlikely between farms.

Can we do more to control transmission via wild boar populations?

 If the wild boar population becomes infected with ASF, then it is very difficult to control and eradicate the disease. It is very important to not throw any food waste into nature because there are real risks that wild boar can become infected through food waste. It is possible that the current outbreak of ASF in wild boar in the Belgian Ardennes has been due to food waste originating from Eastern Europe. It is very important that there is a good compensation for farmers in the case of ASF outbreaks, so that farmers do not hide outbreaks and discard carcasses in nature, where wild boars can be infected. A large wild boar population increases the risk that infection will spread in the population, and therefore, it is important to keep the wild boar population in control through hunting. The hunting community should have good information and rules to collect wild boar carcasses and notify authorities about any dead pigs seen in nature. A very high external biosecurity — with good, complete fences around the pig farm to prevent wild boars from entering — is very important. Domestic pig farms may want to reduce the risk of wild boar transmission by using extra electric fencing around the farm. (Guinat et al., Veterinary Record (2016) 178, 262-267) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4819659/pdf/vetrec-2016-103593.pdf

What ingredients are at highest risk for ASF transmission?

We still know relatively little about factors that are important for ASF transmission through contaminated feed. The highest-risk feed ingredients are those pig meat-derived products, or offal. ASF can persist for months in pork meat, fat and skin, and in different types of pork products, such as sausages and salami. Epidemiological studies in the Baltic countries have suggested that fresh grass and seeds potentially contaminated by secretions from infectious wild boars are possible sources of infection for backyard farms.

There are currently studies evaluating the potential for ASF to be transmitted via other feed ingredients (Dee et al. 2018, PLoS ONE 13(3): e0194509.) One study simulated a 30-day feed transport condition for various pig pathogens. ASF virus can survive well without a feed matrix and, therefore, we cannot exclude the possibility that various feed ingredients or combinations thereof can be potentially infectious. The feedstuffs studied that showed risk for virus survival included porcine-based ingredients, soybean meal, soy oil cake, DDGS, lysine hydrochloride, choline chloride, vitamin D, pork sausage casings and dog and cat food.

https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0194509

What dose of ASF is needed in feed to cause infectivity in an animal?

Studies indicate that the infectious route via ingestion is higher than via inhalation. The infectious dose of ASF via the oro-nasal route was estimated to be 10 HAD50 (Gallardo et al., 2013). Since pigs can excrete high levels of ASF in feces, urine and saliva, even a small amount of infective material could lead to transmission. Up to 109 HAD50/ml could be detected in blood and up to 105 HAD50/ml in saliva, urine or feces. Fecal samples may remain infective for five days at room temperature and have been found positive even after 11 days when kept at room temperature in the dark. (Davies et al., 2017, Transboundary and Emerging Diseases 64:425-431)

Compared to porcine epidemic diarrhea virus (PEDV), why is ASF such a concern for pig health and welfare?

ASF is a haemorrhagic fever of domestic pigs that usually causes very high mortality within a short time after infection. There are no treatments or vaccines available for ASF, and all pigs that are not clinically affected on a farm will be culled immediately when it has been diagnosed. ASF is list A disease of the World Organization for Animal Health (OIE) and, as such, is governed by trade regulations and restrictions. ASF in a country or region leads to serious restrictions on pig movement, and trade restrictions. In farms that have been diagnosed with ASF, it leads to slaughter and destruction of all pigs. PEDV is a production disease that mainly affects younger pigs, and there are vaccines available to reduce the impact of that disease. PEDV in a country or region does not result in the same huge financial impact on the pig industry. PEDV is not an OIE-listed disease, and there are currently no trade restrictions pertaining to PEDV in Europe and USA.

Can I analyze feed or ingredients for ASF?

There are ASF real-time PCR kits for testing animals for ASF. However, there are no good methodologies for testing feed on a commercial basis.

Should we stop importing or using all ingredients from China and other regions affected?

The OIE and the World Trade Organization (WTO) have set up rules regarding the trade of animal products in relation to these type-A epizootic diseases. The OIE and WTO rules should be respected and are deemed enough to protect countries from spread of disease. There is legislation governing trade and regionalization of countries regarding these diseases. Safe trade in meat and meat products around the world is built on the understanding that government veterinary authorities in the country of origin inspect and certify products in accordance with the requirements of the country of destination. It is recommended to take precautions according to what is recommended by the national veterinary authorities. Contact your national veterinary authority for information regarding trade and precautions.

Should we stop porcine-to-porcine feeding?

Feeding unheated swill can present a risk for ASF if the swill contains pig meat from countries or regions where ASF is present. Swill feeding is regulated by national legislation. If the national legislation allows swill feeding, then it is very important to assure that the swill is thoroughly heated to avoid any risks of transmission of the virus through swill. Countries have, for decades, controlled international garbage, including food waste from ships, airlines and international conveyances. These controls require all international garbage to be disposed of appropriately and not to be used as animal feed. Remember that a small thing — such as bringing back salami from an infected region and throwing the kitchen waste to the pigs — may be enough to trigger an outbreak. Contact your local veterinary authorities to obtain further information regarding the current legislation and recommendations for swill feeding.  

How long should I quarantine high-risk ingredients from ASF- positive countries?

At this time, a specific timeframe cannot be recommended, as there are numerous factors that impact the survival of the virus in various environments. There is currently research on risk-mitigation solutions, including potential feed additive risk-reduction products; a reliable test for bulk feed shipments; potential holding time, to allow any viruses present to degrade before processing; minimum infectious doses of ASF from feed materials; HACCP-like approaches; and blockchain, to verify feed safety from the point of origin through delivery. Models indicate that ASF can survive conditions equivalent to trans-ocean shipping and distribution. The best guarantees for ASF risk reduction can be obtained by ensuring that the supplier of the product has implemented high biosecurity measures, traceability and/or SOP to protect ingredients against ASF.

With all the uncertainty surrounding them, what can swine producers and feed mills do to prevent ASF?

The highest level of biosecurity is critical to prevent the introduction of ASF into pig farms and to introduce potentially contaminated feed into feed mills. Feed mills and farms should ensure that the supplier of the products/pigs has implemented a high degree of biosecurity, traceability, documentation and third-party certification, to ensure that the risk of ASF contamination is as small as possible. All traffic onto the premises needs to be strictly controlled. Truck disinfection, live animal transport cleaning and disinfection, [and] dedicated roads for feed introduction and all other traffic should be strictly controlled. Reduce contacts with other pig producers, and always have farm-specific clothing and boots that never go outside of the farm. Ensure that workers understand the importance of all biosecurity measures and the importance of segregating the inside of the unit from the outside.

I want to learn more about how to protect my herd.

Oftentimes, we first hear about amino acids in high school biology class and, then, rarely give them another thought. We forget the important roles that amino acids have in our lives and in the lifecycle of the foods we eat.

Amino acids are often referred to as the building blocks of proteins. These organic molecules link with one another to form long polypeptide chains, which, in turn, form the various proteins that are present in all living organisms. They are also the precursors of several substances that regulate plant metabolism, such as plant hormones, coenzymes and cell wall polymers, as well as others. In order to grow and develop, plants need to synthesize a continuous supply of protein-forming amino acids. 

Separated into L-amino acids and D-amino acids based on whether their spatial configuration bears to the left or right, only L-amino acids are found in biological activity. These types of amino acids participate in plant metabolism in different ways, from aiding in the metabolism of nitrogen to transporting minerals to various parts of the plants. Even after delivering their minerals, the amino acids themselves are useful to plants and are known to offset external stresses, including those associated with common herbicides and environmental factors.

Amino acids can also serve as organic complexing agents, delivering micronutrients in a highly bioavailable, environmentally friendly form. Minerals complexed with amino acids can bypass the leaf’s surface and be rapidly absorbed. These molecules remain intact as they travel through the leaf barrier with minimal interference. From there, they may either be absorbed and used by the leaf cells or travel on to the phloem, typically to new leaves, flowers, fruit and other fast-growing parts of the plant. 

I want to learn more about amino acids and how they affect my crops.

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

There are three new primary threats to the beef industry:

1. Lab-grown meat

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

2. Environmentalism

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

3. Other meats

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

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

So how to respond?

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

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

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

1. Sensors

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

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

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

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

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

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

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

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

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

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

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

2. Drones

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

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

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

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

3. Robots

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

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

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

4. 3D Printing

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

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

5. Blockchain

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

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

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

6. Artificial Intelligence (AI)

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

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

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

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

7. Augmented Reality (AR)

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

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

8. Virtual Reality (VR)

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

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

The Internet of Things (IOT)

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

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

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

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

The nutrigenomics piece

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

The cost/benefit conundrum

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1. Break open your piggy bank:

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

2. The same, but also different:

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

3. No guarantees:

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

4. Just because you can…:

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

5. The bigger picture:

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

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

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

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