Dairy producers cannot control the effect of low milk prices on the dairy economy, but they can control how farm resources are utilized to make their dairies more efficient. Properly managing these resources can help reduce the struggle brought on by the current markets.

For all producers, one of the most important resources is farm labor. While it may not be easy to find people willing to work long hours — especially long hours of performing the physically demanding task of milking cows — we should make every effort to attract and retain people to work on our dairies. Although this is not an easy task, with the right conditions and the right tools, employees will see the dairy industry as a unique place that supports and cares about them.

First, dairy producers and industry supporters must change their mindset about human resources and start dedicating time and effort to this area, regardless of the size of their dairies. This does not require a big investment, but it does require time and securing the right information about how to reduce the challenges around labor and the workforce. Attracting and retaining employees is not a new problem, but the current circumstances are different than before, mainly driven by immigration challenges and competition for labor with other industries.

The ability to attract and retain employees is not complex, but to be successful, one must take into consideration and embrace the basics of working with people. The following formula is a concept that empowers a good work environment and creates good company culture:

• R = Recruit using a structured system
• T = Train to educate and motivate
• R2 = Reinforce and review, investing in the future
• B = (Offer) benefits that are inclusive and beneficial for both parties

To create a positive culture on a dairy, the organizational basics must be in place, and there should also be a reset in the way employees are managed. R.E.S.E.T¹ the business to create the right organizational structure for reducing turnover and minimizing employee management frustrations.

RULES AND REGULATIONS

The EMPLOYEE HANDBOOK is the first and most important part of any hiring process. Don’t think of this as just another piece of paper for new employees to read and sign; instead, think of the handbook as an opportunity to share some of the most important information with a new employee, including the history of the farm and the farm culture and expectations. The handbook is also a way to show new employees how the dairy cares for the individuals who are part of making an operation successful. This is an opportunity for new employees and dairies to get to know one another — and also to realize that both the dairy owner and their employees share something in common: the desire to work to support a family.

EDUCATE AND INFORM

Now that the individual has been hired and knows his or her expectations, take this opportunity to train him or her correctly, and make sure that he or she understands the protocols and procedures in place. The best way to train new employees is by explaining the “why’s” and “how’s” behind any procedure, because they value this information. Take the time to invest in training and utilize the proper communication channels, such as training videos, educational posters, internal meetings, hands-on demonstrations or external training resources from individuals with experience in teaching and motivation.

SOCIAL AND CULTURAL ENGAGEMENT

Individuals like being part of a society that provides a culture of inclusion, and they also enjoy feeling and knowing that they are integral to that society. A culture can be defined in so many ways, and every business should define their own. Creating and maintaining a culture of respect, communication, safety and security, among other traits, should be important to each dairy in order to attract and retain employees. By not providing a clean environment for employees to eat in, for instance, or bathrooms that represent a culture of caring, the dairy may send a discouraging message to individuals looking for a place where they intend to remain employed long-term. In the same way that dairies invest in animal comfort and environment, it is also important to provide a safe, clean, inclusive and respectful environment for employees.

ECONOMIC INCENTIVES

Economic incentives are important, but they should be tailored based on clear goals and the reality of the economy of each dairy operation. Incentives, such as bonuses based on SCC, must be clear and clearly understood by employees, and every incentive should be given with meaningful intentions. Don’t just give a bonus; rather, explain the reason behind the bonus and make sure employees understand those goals. Celebrate success with them. Incentives need to be visible, accessible and achievable.

TOOLS PROVIDED

Always provide the right tools to achieve the assigned jobs. A common example of this guideline not being met is when employees are asked to perform a consistent milking routine in the parlor, although some of the milking units are not properly working — and perhaps haven’t been for some time. How can stalls be properly cleaned and groomed if barn technicians don’t have the right tools to perform this job? Always provide the necessary tools, not only for the purpose of getting the job done but also to earn respect from employees.

Finally, view your dairy as any other strategic business, for which human resources are highly important. Sell the dairy’s image to attract new employees and maintain a reliable workforce. Remember to INNOVATE, INCLUDE, INVEST and IMPLEMENT programs with employees in mind.

Click here to learn more about how the Alltech On-Farm Dairy Support team can support your dairy farm needs. 

Diarrhea in pigs has always been a challenge for the swine industry. When combined with a move to a new facility, the stress of weaning can often trigger an enteric challenge in the nursery. When considering the causes of diarrhea in piglets and newly weaned pigs, focus on these three areas: sanitation, pathogen control and proper nutrition.

1. Sanitation

Freshly weaned pigs have just experienced an incredibly stressful change, and that stress can be highly detrimental for their already immature immune systems. On top of this, any maternal antibodies that were conveyed to the pig from the sow will be waning within the first two weeks of placement, thereby elevating their risk from any exposure to environmental pathogens. Effective power-washing must be completed between every group entering the facility — especially if previous groups have faced a challenge. De-greasers and/or hot water will be a great help at eliminating any biofilm on floor and feeder surfaces, which cold water alone may not be able to remove. A post-washing inspection is also helpful, as spaces in the floor, under the lip of the feeder or underneath water bowls are commonly missed — and these areas can all harbor enough pathogens to make a weaned pig sick.

Once the pens have been sufficiently cleaned, it is important to also select a disinfectant that will effectively eliminate the pathogens present in the facility. There are several product options on the market, all of which have their pros and cons. Select one based on its coverage, the time needed to take effect and its ease of application. For example, some disinfectants must be fully dry to achieve their maximum effect, while others work directly on or shortly after contact. Some disinfectants even have residual action after they have fully dried. It is important to ensure that you are using the correct dosage for the product to complete proper disinfection. The Center for Food Security and Public Health at Iowa State University is a great resource for obtaining a better understanding of disinfectants.

Water lines are often a frequently overlooked area of the barn in need of proper sanitation. It is a good practice to evaluate the water quality in the facility. Oftentimes, water lines are full of biofilm that harbors bacteria that can be carried from group to group, meaning that a newly weaned pig’s first drink could be full of stagnant water potentially laden with bacteria. A good practice is to purge the lines with a chlorination or peroxide product between groups — but keep in mind that this could break sediment free within the lines and potentially cause plugging. There are also safe options that can be completed when an active group is present, allowing for continual flushing of the lines while the pigs are consuming water.

2. Pathogen control

Of course, other equipment in the facility could also be responsible for the presence of pathogens. To avoid tracking in pathogens from the outside world, boots should be thoroughly cleaned and disinfected before workers enter the rooms of newly weaned pigs. Gruel feeders and bowls should also be thoroughly cleaned and disinfected between groups. Mats are a great way to start pigs on solid feed, but if the mats are aging and fraying significantly, they can be difficult to disinfect effectively, making them a haven for disease. Feed carts, scoops, coveralls, hoses and even hats are examples of other items that could potentially harbor disease. Wooden surfaces are almost impossible to disinfect sufficiently and should be painted with latex paint to seal off any potential hiding spots for bacteria and coccidia.

Next, make sure you have a full understanding of the pathogens present in the facility that are contributing to the presence of diarrhea. There are three main categories of gut bugs: bacterial, viral and parasitic.

Parasitic organisms can include coccidia, roundworms and whipworms. Coccidia are an uncommon cause of disease in weaned pigs, and sanitation of both the source farm and destination farms should be evaluated if this is a primary challenge. Round- and whipworm infections take some time to develop in a group and are very rare in newly weaned pigs. A proper deworming protocol will need to be put in place if these are identified as the source of the challenge.

Some examples of viral pathogens that can cause diarrhea in weaned pigs include porcine epidemic diarrhea (PED), transmissible gastroenteritis (TGE), rotavirus types A, B and C, and even porcine respiratory and reproductive syndrome (PRRS). Viral infections cannot be treated with antibiotics, so therapies are commonly aimed at keeping pigs hydrated and encouraging them to eat despite their abdominal discomfort. Prevention techniques include improving immunity in the sow to reduce shedding of the virus during lactation and the use of dry disinfectants over scouring groups to reduce chilling and lower environmental virus exposure.

Antibiotics can be used for infections that are bacterial in nature. Some common bacterial causes of diarrhea in newly weaned pigs are E. coli, Salmonella and, occasionally, Clostridium perfringens or C. difficile. Ileitis and Brachyspira infections in recently weaned pigs are very uncommon but are possible in saturated environments. If a bacterial agent is suspected to be the cause, then a sample should be collected and cultured by a veterinarian, followed by a sensitivity test to understand what antibiotics are effective against the pathogen. It is a good practice to repeat this periodically, especially in unresponsive situations, to make sure no changes have taken place within the barn or herd. Antibiotics should always be used according to the instructions of the prescribing veterinarian in order to ensure that the treatment is effective both currently and in the future. If an infection is not responsive to treatment, then the cause should be re-evaluated to make sure there is not another factor complicating the challenge. Of course, an ounce of prevention is worth a pound of cure, so good sanitation and biosecurity practices are paramount to preventing the exposure of pathogens to young pigs. 

3. Proper nutrition

A young pig has very specific nutritional needs, and if we expect too much of them, they will often fail. A big challenge with starting pigs is making sure that they all have access to the proper diet stage. In large facilities that can take weeks to fill, the amount of starter ration that the first pigs get is often much different than the amount allowed for the last pigs. Of course, bins and feed lines should be emptied between groups, as a pig’s last diet is not fit to be the first feed a recently weaned pig will eat. Finally, animals that are not eating in the pen — either because they are sick or just slow learners — will have looser stools because of their decreased solid feed intake. These animals should be placed in a separate hospital or special-needs pen so they can receive more intensive care to get back to a full feed intake.

There are many factors to consider when evaluating the cause and treatment of diarrhea in a group of recently weaned pigs. Be careful not to fall into the trap of missing all of the influencing factors; otherwise, a small challenge could quickly become a crisis. Ask questions, make sure the environment is correct for the pigs’ group size and weight, get your veterinarian and nutritionist involved, and make sure to record your successes and failures as you go. With patience and understanding, even the biggest challenges can be overcome!

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Alltech appoints new chief scientific officer to lead global innovation efforts

Dr. Karl Dawson retires after two decades with Alltech

[LEXINGTON, Ky.] – ­Alltech has appointed a new chief scientific officer to advance innovative research to improve the health and nutrition of animals, plants and people. Dr. Ronan Power has assumed the role following the retirement of Dr. Karl Dawson on June 28.

Dr. Power joined the Alltech team in 1991 as the European director of research and has been closely involved in the development of Alltech’s product portfolio, including its organic selenium, Sel-Plex^®. He most recently served as the vice president of Alltech Life Sciences, a division dedicated to researching gut and brain health in humans. As chief scientific officer, Dr. Power will oversee more than 100 researchers worldwide, more than 20 research alliances spread over 12 countries, and four bioscience centers, located in the United States, China, the Netherlands and Ireland, where Dr. Richard Murphy leads the center’s activities.

“Recent acquisitions have broadened our ability to apply solutions to any point along the food supply chain and provide transformative innovation to customers,” said Dr. Mark Lyons, president and CEO of Alltech. “With Dr. Power at the helm of our research team, Alltech will advance into the next frontier, supporting producers as they overcome today’s challenges and work toward a Planet of Plenty^™.

Alltech’s key areas of scientific exploration include five divisions:

• Biological sciences research, led by Dr. Karina Horgan
• Chemistry and toxicology research, led by Dr. Alexandros Yiannikouris
• Life sciences research, which Dr. Ronan Power will continue to lead
• Monogastric research, led by Dr. Daniel Graugnard
• Ruminant research, led by Dr. Vaughn Holder

Dr. Power will focus on innovation, furthering the development of nutrition technology that supports the agriculture industry in sustainably feeding a rising global population.   

“Never before has the efficient use of our planet’s resources been more critical,” said Dr. Power. “Just as Alltech was founded on the ACE principle, which commits us to the benefit of animals, consumers and the environment, those elements will continue to guide our research. We will build upon the legacy of groundbreaking scientific discovery in the lab and in the field as we work toward a more sustainable future.”

Dr. Power says the speed at which technological advancements are occurring makes it difficult to determine the “next big thing,” but his team will prioritize the exploration of the biome and products that enhance energy metabolism in production animals.

“At this point in time, my feeling is that exploring the functions of the gut microbiome — and other biomes, including the reproductive tract — and developing products to modulate biome activity will be an active research mine for many years to come,” said Dr. Power.

Retiring after 20 years with Alltech, Dr. Dawson was introduced to the company in its early days as he developed a friendship with the late Dr. Pearse Lyons, founder of Alltech, in 1981. The two scientific visionaries remained in close contact during Dr. Dawson’s 20-year tenure as a professor of nutritional microbiology and director of the nutritional microbiology laboratory in the department of animal sciences at the University of Kentucky. He joined Alltech full time in 1999.

“Dr. Dawson has played a pivotal role in establishing and maintaining Alltech’s position at the forefront of scientific discovery, first collaborating with my father and later joining Alltech full-time,” said Dr. Mark Lyons.

In recent years, Dr. Dawson has provided leadership for nutrigenomics research initiatives, which have led to strategic programs that use epigenetic switches to more effectively control nutrient utilization and improve animal health. During Dr. Dawson’s time with the company, Alltech has fostered and supported the development of more than 200 graduate students at universities around the world. Dr. Dawson’s team has been responsible for revolutionizing many aspects of nutritional science, publishing more than 400 scientific papers and making over 600 presentations at international scientific meetings.

“It has been incredible to see the progression of nutrition technology over the last 40 years,” said Dr. Dawson. “I’m extremely proud of the changes we’ve made in how the industry thinks about the impact of nutrition. The next few years will catapult us into a new dawn in agriculture and technology, and I look forward to seeing Alltech continue to lead the way.”   

Dr. Dawson’s partnership with Alltech will continue into his retirement, as he will chair the company’s scientific advisory board and help guide its core research areas.

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Caption: Left to right: Dr. Ronan Power, Dr. Richard Murphy, Dr. Karl Dawson and Dr. Mark Lyons. Dr. Power has been named chief scientific officer at Alltech following Dr. Dawson’s retirement on June 28.

I came across a quote recently that struck me as very powerful. It said, “The solutions to some of our most complicated problems are often too simple to believe. We either don’t carry the courage to implement them or we doubt the power of simplicity.”

Chris Zook, best-selling author and advisory partner at global management consulting firm Bain & Company, joined us at ONE: The Alltech Ideas Conference (ONE19) to discuss the critical role of simplicity in business and the importance of embracing the founder’s mentality.

According to Zook, the Founder’s Mentality^® was created through the convergence of three factors:

1. The speed of change in the world, which can change business strategies and decisions in a plethora of ways. Interestingly, two-thirds of executives recently surveyed reported believing that their main competitor in five or six years will be a different company than the one they primarily compete against today.
2. Despite the widespread feeling that we are currently experiencing a period of high growth rates and low unemployment levels, in reality, only 9 percent of companies worldwide have achieved even a modest level of sustained and profitable growth over the last decade. While bursts of growth are common, sustaining growth is rare.
3. The results of five years of researching and studying thousands of companies showed that, right now, more than 80 percent of breakdowns in the marketplace (e.g., bad product launches, losing market share in key segments, failure to be as innovative as key competitors) can be traced back to pre-existing, internal conditions that, very likely, could have been easily remedied by the company itself.

The paradox of growth

Growth is a key factor to measuring the success of a business, but Zook pointed out that, ironically, “growth creates complexity, and complexity is the silent killer of profitable growth.” Along with co-contributor James Allen, Zook developed the concept of the founder’s mentality, which is based on the idea that companies can become global leaders without losing the principles that first led them to success.

It’s worth considering that successful companies are often considered revolutionary in their respective industries when they make their debuts. They are quick to adapt, make decisions and forge ahead. Their primary focus is their customers, and they deeply value simplicity. However, as many companies begin to grow and achieve scale, they lose sight of the core set of beliefs and values that originally helped them prosper, and this is generally when significant problems begin to arise. Zook and his colleagues’ research has shown that the majority of the handful of companies that have sustained 10 or more years of continued, profitable growth have either maintained or restored (as was the case with Starbucks) their founder’s mentality.

Success from the inside out

As Zook noted, “Strategic problems outside often reveal deeper challenges and the root causes of breakdown inside.” The Founder’s Mentality approach outlines three primary indicators of a business’ deep internal health and preparedness for the challenges of growth, with Zook stating that a company is 15 to 20 times more likely to be a top performer if they present and value these elements:

1. Front-line obsession: Every founder starts as an employee on the front line, as was true with our own Dr. Pearse Lyons. He was the first person in the office every morning, and he knew the company and the science behind our products better than anyone. He was Alltech’s first salesperson, and he never stopped thinking of himself as such. Many innovative ideas stem either from working directly with customers or through observations from front-line employees; it is exactly these employees, however, who often begin to feel the most alienated as companies grow. A company’s biggest advocates should be the people on the front line of the business.
2. A sense of insurgency: Many founders simply start with an innovative idea and a team of passionate people. Insurgency involves building for the long-term and establishing a mission that everyone in the company understands and finds inspirational. Unique capabilities are also instrumental. According to Zook, only 13 percent of American business employees report feeling very inspired in or by their workplace. Companies with a bigger percentage of employees who report feeling inspired are often well-rewarded, as motivated staff will generate far more energy and innovation for a company than their unmotivated counterparts.
3. The owner’s mindset: The founder is also typically the owner of the company and sees the business as their baby. As organizations grow, however, founders and their employees often begin to lose that sense of pride and ownership, which is critical because it translates into a willingness to take responsibility, rather than hiding from blame, which can happen often in large, bureaucratic organizations. The owner’s mindset involves a distaste for all types of politics that differ from the founders’, but which contaminate businesses. It also involves an obsession with speed — to act and make decisions with a sense of urgency. When organizations begin to neutralize these integral aspects, they become vulnerable to younger, more invested insurgents.

Four final thoughts

Zook concluded his presentation with the following recommendations:

1. Over-invest in your insurgency and what makes you unique and more than “just another company.” Create mini-founder experiences that allow you to empower and strengthen your workforce.
2. Use the Founder’s Mentality to assess the inner health of your company. Bake its elements into how you measure yourself.
3. Launch periodic assaults on excess complexity, which is the silent killer of profitable growth and employee energy.
4. Use micro-battles to create microcosms of the future. Accelerate the speed of focused innovation and scale across the organization.

He also shared the “Day 1” philosophy of Amazon founder and CEO Jeff Bezos as a prime example of how to maintain a founder’s mentality: “Day 2 is stasis. Followed by irrelevance. Followed by excruciating, painful decline. Followed by death. And that is why it is always Day 1.”

Bear Grylls has remarked that “life is an adventure that is best lived boldly.” As a former British Special Forces serviceman, a well-known TV adventurer, a survival expert and an accomplished author, Grylls is clearly embracing his own advice. He took the stage at ONE: The Alltech Ideas Conference (ONE19) to outline the four things that have forged him into the success he is today.

Accepting failure

Grylls noted that failure was likely the most important force behind his accomplishments, revealing that the first time he attempted to become a member of the elite Special Air Service (SAS), he failed and was sent back to his unit. At the time, he thought not making it meant he wasn’t fast enough, smart enough or simply good enough, but nevertheless, he decided to try again. Grylls remarked that he felt completely out of place among the huge, muscle-bound soldiers also attempting to join the special forces unit, and he began to worry he’d volunteered for something that was beyond his capabilities. He soon realized, however, that SAS selection was about both physical capacity and mental resilience and that, although he might be average in stature, he was mighty in spirit.

“My failures far outweigh my successes,” said Grylls. “The failed expeditions, projects and near-death moments still haunt me in the night sometimes.”

Grylls went on to say that it was actually these failures that eventually helped him to grow stronger, both inside and out: “There is no shortcut to avoid failure,” he said. “Failure is a doorway to success.”

Facing your fears

The second pillar Grylls addressed was fear, noting that “life is scary sometimes, and all of us face battles, even if (they’re just) battles of confidence and nerves.” He added that it’s a universal truth that life will test us, no matter who we are.

“Life doesn’t always just reward the brilliant or the talented,” he said. “Life doesn’t really care about the exam results or good looks or the letters after someone’s name. Life rewards the dogged, the determined — those who can walk toward their goals despite their fears.”

When it comes to facing fears, Grylls speaks from experience. In 1996, at the age of 21, his celebrity — and life as he knew it — was almost impeded when a skydiving adventure went terribly wrong. After jumping out of a plane with a few friends over Zimbabwe, his parachute became tangled and failed to inflate properly. Grylls desperately tried to remedy the problem by pulling on his steering toggles, but to no avail. He was descending so rapidly that, by the time he realized what terrible trouble he was in, he was too close to the ground to use his reserve chute. He ended up plunging toward the earth in a freefall, landing on his reserve parachute pack and breaking his back in three places.

Though his spinal cord was very nearly severed, it remained intact. He spent the next year as an invalid, undergoing grueling rehabilitation and enduring night terrors about falling and being out of control. Still, he remained unfailingly determined and, a mere 18 months later, Grylls accomplished a lifelong dream by becoming the youngest British person ever to reach the summit of Mount Everest.

“You might wonder if I’ve ever jumped again,” he said, “and the answer is: all of the time.”

While he admitted that he dreads jumping, Grylls also said that he knows that the answer to fear is to face it head-on.

“Life has repeatedly shown that, when we edge toward our fears, they often melt away,” he said. “I really struggle with rooms full of strangers. I think this is because I know I’m not actually as strong as people might expect, but that’s okay, because we all have our stuff — fears are just part of life, part of what makes us real and relatable.

“In life, those cracks we all have are really our stories; like wrinkles, each one is a story, an adventure,” Grylls continued. “The big moments in all of our lives really leave marks and, if I’m being honest, I’m completely covered in them.”

Finding the fire

When outlining how we can keep moving forward against the odds, Grylls said that it comes down to learning how to access our inner fire.

“You must first understand that no one is really brilliant or brave all of the time,” he argued, recalling an encouraging quote from one of his commanding officers in the military: “When not one ounce of you thinks you can, you’re the one that turns around and gives that little bit extra.”

According to Grylls, inner fire is simply a trigger to “give more when most people want to give up.”

“If you dig, you will find it,” he added. “The fire is always there. Sometimes in life, the fire gets a little hidden; in fact, sometimes it’s just a little ember — but it’s always there, and it can change everything.”

In the course of his trek up Mount Everest, Grylls said the mountain claimed four people’s lives; two died from exposure and the others fell to their demise. They’d been climbing for more than 55 days, in negative-40-degree temperatures, with the peak of the mountain looming above. Grylls was completely exhausted and felt that every step forward was followed by a backward slide. He was no longer sure he could reach the summit, and he admits there was a voice in his head that kept telling him, “You don’t belong here. Give up.” However, instead of slowly bowing to that voice as he was initially inclined to do, Grylls found his inner fire and kept going.

“This fire has been (my) most valuable weapon — not talent, not skills,” he said. “Know the power of unrelenting, unwavering resilience. The storms of life, ironically, make us strong. As with all dark nights, sometimes you’ve just got to hang in there, doggedly. The dawn will always come. The light will always win.”

Keeping the faith

While on Mount Everest, Grylls also found the voice of doubt in his head being silenced and drowned out by a stronger one, one that was difficult to describe but that said: “I’m with you. Lean on me. You can do this.” This was when he realized that faith in oneself and in others is the universal force of goodness.

“We all face our mountain,” said Grylls. “Everest really is just a state of mind.”

Achieving your dreams, Grylls continued, will mean embracing your failures along the way.

“I am no hero, and I’m no stranger to crippling doubt and fear, but I know the weapons that serve me best,” he said. “They come from within, not without.”

In closing, Grylls argued that the final element to success is about finding true wealth, which stems from being both grateful and kind.

“I’ve climbed mountains with men who have lost their legs in war, but yet, they still smile and are grateful — (they say) look at all we have and all we’ve done,” said Grylls, who added that we must seek humility and understand our place in the universe.

“Our real wealth is always going to be found in our relationships,” Grylls continued. “It’s about the simple things that keep us moving through the dark nights that we all face from time to time.”

Grylls’ final remarks served as a simple note of inspiration, “Remember: you are made amazing. Stand tall, and never give up.”

Winners of the international agriscience competition to be awarded at ONE: The Alltech Ideas Conference (ONE19)

[LEXINGTON, Ky.] – The global regional finalists have been selected for the 2019 Alltech Young Scientist (AYS) competition, the world’s largest agriscience competition for university students. Graduate students from colleges and universities around the world whose studies focus on agriculture and science will compete at the highest level for a chance to win US$10,000 and gain access to innovative scientists from around the world. Now in its 14th year, the competition has received entrants from a total of 120 universities and 40 countries.

The students will present their research to a panel of international judges and will also participate in leadership building, career mentorship and networking opportunities during the all-expenses-paid AYS Discovery Week, which will be held in conjunction with ONE: The Alltech Ideas Conference (ONE19), May 19–21 in Lexington, Kentucky.

The regional finalists for the AYS award and their paper topics are:

• Deeksha Shetty, University of Saskatchewan, Canada
  • “Role of the RpoE sigma factor and two-component Cpx systems, in biofilm formation of Salmonella enterica subspecies enterica serovar Enteritidis”
• Anouschka Middelkoop, Wageningen University, the Netherlands
  • “Lactational feed intake level of the sow and creep feed presentation strategy affect piglet performance”
• Renata Oselame Nobrega, Universidade Federal de Santa Catarina, Brazil
  • “Dietary supplementation of Aurantiochytrium sp. meal, a docosahexaenoic-acid source, promotes growth of Nile tilapia at suboptimal low temperature”
• Bing Liu, Jiangnan University, China
  • “Oxidative Stability and Quality Attributes of Muscle from Laying Hens Fed Organic Trace Minerals as Co-factors of Antioxidant Enzymes”

“For 14 years, Alltech has been honored to offer the next generation of agriculture science leaders the opportunity to participate in the Alltech Young Scientist competition and to present their research to an international audience,” said Dr. Karl Dawson, vice president and chief scientific officer at Alltech.

For more information about the Alltech Young Scientist competition, visit AlltechYoungScientist.com and stay connected through the Alltech Education Facebook page.

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Contact: press@alltech.com             

Jenn Norrie

Communications Manager, North America

jnorrie@alltech.com; 403-863-8547

Maria Daly

Communications Manager, Europe

mdaly@alltech.com; +353 86 466 9554

Photo caption: (copy link to browser to download image)

https://photos.alltech.com/pf.tlx/iLi2Yixd7BR3

Saheed Salami, representing the University of Catania in Italy, accepts the graduate award at the Alltech Young Scientist competition during ONE: The Alltech Ideas Conference 2018. The finalists for the 2019 competition have been announced, and the winner will be named at ONE19 in May.

Photo caption: https://photos.alltech.com/pf.tlx/BeBnABGuyNnV

Deeksha Shetty from the University of Saskatchewan in Canada has been selected as a regional finalist for the 2019 Alltech Young Scientist competition.

Photo caption: https://photos.alltech.com/pf.tlx/dYdD6du-Q.Kd

Anouschka Middelkoop from Wageningen University in the Netherlands has been selected as a regional finalist for the 2019 Alltech Young Scientist competition.

Photo caption: https://photos.alltech.com/pf.tlx/hAEhWUhqQPVL

Renata Oselame Nobrega from the Universidade Federal de Santa Catarina in Brazil has been selected as a regional finalist for the 2019 Alltech Young Scientist competition.

Photo caption: https://photos.alltech.com/pf.tlx/qRqmfqXgTQK

Bing Liu from Jiangnan University in China has been selected as a regional finalist for the 2019 Alltech Young Scientist competition.

About Alltech:

Founded in 1980 by Irish entrepreneur and scientist Dr. Pearse Lyons, Alltech discovers and delivers solutions for the sustainable nutrition of plants, animals and people. With expertise in yeast fermentation, solid state fermentation and the science of nutrigenomics, Alltech is a leading producer and processor of yeast additives, organic trace minerals, feed ingredients, premix and feed.

Our guiding ACE principle seeks to develop solutions that are safe for the Animal, Consumer and the Environment. Our more than 6,000 talented team members worldwide put this purpose to work every day for our customers.

Alltech is a family-owned company, which allows us to adapt quickly to emerging customer needs and to stay focused on advanced innovation. Headquartered just outside of Lexington, Kentucky, USA, Alltech has a strong presence in all regions of the world. For further information, visit www.alltech.com/news. Join us in conversation on Facebook, Twitter and LinkedIn.                

The Haitian cities of Ouanaminthe and Dondon have turned coffee production into an opportunity to establish a sustainable economy. Since 2010, the Sustainable Haiti Project — developed by these communities in collaboration with Alltech — has helped bolster urban infrastructure, decreased the school dropout rate and has generally improved the quality of life for this region’s citizens.  

Product export revenues from the Sustainable Haiti Project have, thus far, benefited 600 families in Dondon and helped enroll 800 children in two newly built schools.   This initiative was the brainchild of the late Alltech founder Dr. Pearse Lyons, who, following the earthquake that devastated the island nation in 2010, traveled to Haiti to help. During his visit, the Irish businessman realized that the capital city of Port-au-Prince was already home to many businesses and organizations — leading him to focus his efforts on other areas of the country.  

“Upon arriving in Dondon, he perceived the potential of the region,” said project coordinator Avelyne St. Hilaire. “He wanted to do a long-term project that could help people. The idea was to strengthen communities that are remote from Port-au-Prince in a sustainable way, so that children do not need to move to have a better future.”

The Sustainable Haiti Project helped improve the condition of the roads that led to local schools, which had previously been difficult to access, contributing to a high rate of dropout.

“Before, the children did not have the opportunity to study, because parents could not leave them in the schools,” St. Hilaire continued. “Today, they manage to go to their jobs and know that their children will be studying and receiving support.”

In addition to these efforts to enhance quality of life, the Sustainable Haiti Project also promotes sustainable coffee production. Coffee has historically been Haiti's main export, and, with Alltech’s support, producers in Dondon and Ouanaminthe have achieved higher crop yields — without damaging the environment.

“We have done our best to set up new planting practices, thinking about the quality of light and shade for grains and looking to control diseases in a natural way,” said Cedieu Joseph, president of the cooperative. “Today, we have a biological coffee, which benefits our exports.”

The coffee produced in Dondon is recognized as high-quality and stands out as Haiti’s only organic coffee product. Sitting at more than 243 meters above sea level, the geographic location of the local coffee production makes the grains softer and gives the beans a differentiated, unique flavor.

But thanks to the efforts of the Sustainable Haiti Project, this coffee is special for more than its flavor profile. "When people consume Café Citadelle, they are not only consuming a simple coffee,” said St. Hilaire. “They are helping people and changing their reality.”

Click here for more information on Alltech's philanthropic efforts.

The following is an edited transcript of Nicole Erwin's interview with Dr. Amy Coleman. Click below to hear the full audio: 

Nicole:           I'm talking with Dr. Amy Coleman, CEO and founder of Wellsmart and author of the book, “Discovering Your Own Doctor Within”. Dr. Coleman, thank you so much for joining us.

Amy:               Thank you, Nicole. It's great to be here.

Nicole:           You have such an interesting background, from serving as the first female commander of the U.S. Air Force Special Operations Clinic, to being selected as the primary physician for four-star generals, U.S. Embassies, Special Forces teams and even for NASA for space shuttle support. From being a fighter pilot and going with an instinct — what you call "flying with the feel" — to gut decisions in our everyday lives, your ethos seems to be all about listening to yourself and how the gut could be or should be the loudest voice. Can you tell me about the first time that your gut “spoke” to you and you listened?

Amy:               Oh, that is a great question, Nicole. I believe that's something that we inherit and grow into, actually. As children, we can be given examples of how to do this or how not to do that, and hopefully there's a path that allows us to find our way. I believe the biggest gut instinct came to me during 9/11. At that time, I was an intern after medical school, finishing up my internship year. My granddad, who was a sergeant major in the Marines, had always said, "Go into the Air Force. They'll pave your way to school." It was a great idea. He said, "They've got great technology, they treat women well, and wherever you go, you fly in style."

                        So, I said, "Why not?" When I went into medical school, they picked up the tab.

                        I had the opportunity to go through my residency before I started becoming an active duty doctor for the military. But when 9/11 happened, right after I had finished medical school and my internship year, I decided to defer my residency and just go immediately in to active duty. That actually allowed me a great benefit and opportunity to be a flight surgeon, which was really a good instinct, to go into that direction. It's made all the difference because, as a physician, I was able to really meet my patients where they are — boots on the ground, in their facilities, in their squadrons and where they work — and see their environment and really experience what they were experiencing. For the first time, I really learned teamwork in a way that never is taught in medical school. Even seeing doctors working together — that's not something that happens a lot of times.

                        So, in the military, I've really learned teamwork and how to see my patient as equal to myself and just as important as making the decisions in their own health as I was. So, yeah, listening to my gut in that made all the difference in how my style as a physician developed.

Nicole:           And your path.

Amy:               Yeah, exactly.

Nicole:           Admittedly, I'm a bit of a hypochondriac. I listen, probably, to too many things affecting me, both mentally and physically. How do you drown out the unnecessary bits of information and focus on what's really going on inside?

Amy:               Well, that's a super question, Nicole. A lot of people come to me and ask that. They have trouble sleeping because of that. They might start the day with one thought that's concerning to them, and by the end of the day, they have a snowball of thoughts just like it that just gather. We really have to kind of decide what track we want to take. The “monkey mind,” as I call it, makes us want to just turn over furniture and just be destructive, like a monkey in a room — just losing control. Those types of thoughts actually drive you to a way of being, which is a survival mode. That survival mode is driven by neurotransmitters that are really meant to tell you to run from a bear or dinosaur or whatever is threatening you; to live in that state is, really, chaos. So, if we choose to listen to those thoughts that just continuously multiply in our head, it drives us to those fight-or-flight states, which are exhausting to the mind and the body.

                        One of the things that I do is get out into nature. I find that nature resets you. “He,” “she” or whatever you want to call [nature] is an energy in and of itself that just kind of has a way of letting time stand still around you as you’re finding your focus in something that's beautiful and creating a sense of awe for yourself. When you do that, you are increasing the quality of your thoughts, just like the quality of food you eat or the quality of air you breathe is going to make you feel much better. Once you get in those states of awe and thankfulness and inspiration that nature can provide, then, oftentimes, you find yourself settling down in the thoughts that come with those types of inspired, “awe” moments. It's just a cut above all the rest. I prefer to live there. Actually, one of the disciplines of my journey through this life is really to just make that a discipline — to completely create those types of moments wherever I am. I call it my “walking meditation.”

Nicole:           I have heard you refer to a phenomenon called the “nocebo” effect. Can you explain what that is?

Amy:               Right. We are all familiar with the placebo effect, and that's when you're taking something that could just be a sugar pill, but you're feeling the effects of it as if it's something that's quite potent. That actually wraps around the understanding of the power of your beliefs. A lot of times, people and physicians alike consider the placebo effect something that is to be ignored, or it’s talked about around the water cooler as just an interesting effect, but it's much, much more than that. A person's belief system really runs their life, and a belief system actually fuels you to either become more relaxed in your day-to-day walk of your life or feel more threatened. So, you really do have to meet people where they are in their belief set. If someone is taking a pill they don't believe in or that they feel is going to cause them a bad effect, you really have to look at that constructed thought that's been created. A thought is a thing, and that mental construct can build within a person a resistance — resistance against taking what you're offering them. If you're building resistance in a person, it's like arm-wrestling them on an energetic level or a mental level. With that, every time they take the pill, they've got an increased risk of having the side effect side of those medicines, which aren't the helpful side effects but the ones that cause some kind of suffering. So, nocebo effect is when someone takes a pill and feels the opposite of it being helpful — they feel all of the negative side effects. A lot of times, that comes with an internal dialogue. They have a belief set that wasn't met by their physician and they felt like they were kind of pushed or something was pushed on them.

Nicole:           Communicating with co-workers, family and loved ones can be challenging. How does someone communicate effectively with their physician if they don't feel like they want to do what they're saying?

Amy:               Oh, that's such a great question, too. What I would say is, you always have to find the provider that matches your belief set in ways that allow you to be a team — a team working as a group, together. There are physicians out there who are looking to do that with patients, and a lot of times, it's [because] they’re more integrative, holistic, functional medicine-type physicians.

                        Unfortunately, the very structured nature of our clinic system in the current healthcare model doesn't allow physicians a lot of time with their patients to be able to sit and have these types of conversations in a meaningful way. So, your better option is to find a physician [who aligns with you] — even if you might have to find one that you either pay out-of-pocket or pay with a different kind of payment service.

                        There are lots of ideas out there and new technologies that are allowing physicians to charge on a monthly basis. Those are called direct primary care clinics. But they are out there. Physicians are out there, and patients really need to know that they have a choice. It’s like anything else; you have to look for the service model that you want to represent you. That includes your hairdresser. That includes your accountant. Sometimes, you have to go through a few of them before you find the right fit.

Nicole:           And just to back up a little bit, going back into the gut, how did you get interested in the microbiome field?

Amy:               When I was a child, I was very sick, and I had to take a lot of antibiotics from the time I was probably six months old to the time I was about four to five years old. I can't even remember a time when I really wasn't taking antibiotics. What happened to me, after being on so many medications early in my life, was I did find myself very weak. My doctor told my mom that I wasn't going to be physical, I wasn't going to be very active, not to expect a lot from me. Of course, there goes the challenge that's laid down. In that, I had to start redefining what made me feel good.

                        So, I started cooking for myself when I was 13, because I was really on an American diet; my mom was a working mother, so Hamburger Helper and Fruit Loops were her go-to so she could quickly feed me and get to work. In that day and age, things were supposedly fortified with vitamins — commercials would say how nutritious they were. We know better now. When we know better, we do better.

                        At 13 or 14 years old, I started eating foods that really made me feel good. I was steaming rice and vegetables and grilling lean meats and things like that. I found that I just felt so much better. Little did I know that I was changing my microbiome, which was supporting my immune system. Back then, we didn't even know the microbiome existed. The only thing we knew back then was that it helps you digest food and you have some bacteria down there. Now we know it's so much more important. So, I was really, I guess, following my gut even back then.

Nicole:           How did your mom respond to you cooking? Did you cook for her, too?

Amy:               Oh, yeah. I tried to cook for everybody, but unfortunately, the culture of eating is very much a social event that often is based on how you're raised. Sometimes, if you don't change your diet, I suppose, early enough in life, you pretty much get stuck in those ways.

                        It was an intriguing entertainment for them to watch me eat. My dad would always say, "Oh, if I ate what you were eating, I'd be hungry ten minutes later." I would tell them, "You can eat small meals throughout the day." It actually started the progression of me going down a fitness track that truly reformed my body into complete physical health.

Nicole:           How will a better understanding in the gut environment impact the wellness industry?

Amy:               The gut environment is something that we really need to understand. For the first time, we're actually starting to look at what we used to think [of] as an enemy and calling it friend — all the bacteria in the gut. There are so many of them that could harm us, and now we're starting to turn around and say, "Where is this ecosystem within us that we need to repair, just as we see outside of us these ecosystems that we need to repair?" What's happening outside is happening within us as well. I mean, look at the Great Barrier Reef and look at global warming. Well, within us is something similar, with the loss of the ecosystem of our gut.

                        The rebuilding of that, I believe, in the wellness industry is going to be about nourishing and teaching people to be good CEOs of every little cell in their body, and nurturing care is something that we really haven't learned. I think wellness industries are going to be well-served to teach the lesson of how to repair your ecology and how to be one with your ecosystem and how many ways we can relearn nurturing yourself. From that, I hope that we can nurture the environment when we learn how to nurture our self.

Nicole:           How receptive are people when they hear you make those connections? Is being able to test the microbiome significant in being able to show what's happening, and can you do that?

Amy:               This is the most phenomenal news for me — that I can help someone redirect their microbiome just like I did when I was 14 years old. I was doing it blindly, but the system that I use for patients actually guides them through a six-step process, where they test their gut flora every two-and-a-half weeks. With those results, we implement dietary changes and we implement ways of being that actually help your gut to be enriched. I'm able to see those results come back better and better.

                        So, really, you're teaching someone gardening. You're teaching someone how to do interior gardening. The way that we run around in this day and age, we don't have time for gardening, but the fact is that we carry our garden within us wherever we go, and whatever we eat either feeds it [or] denies it. If you're a gardener at heart, you just remember: you're always carrying around your garden within you.

Nicole:           What are some things that we can all do daily to improve the health of our microbiomes and take care of our garden?

Amy:               Oh, my goodness. So many things. The gut biome is enriched by you living the life you know you need to live. That means sleeping well, because the gut bacteria have to sleep, too. When people are pregnant, they say they're eating for two or they're sleeping for two. Well, you're sleeping or eating for 100 trillion. If you were going to look at the numbers, it's a good indicator and motivator as to how to take care of yourself.

                        You also need to eat foods that nourish the gut flora. The bacteria in your gut are doing so many things on a daily basis, from making neurotransmitters that your brain uses to making hormone-like mediators that your endocrine glands and systems use. There is not one part of your body that the gut microbiome does not reach. It is your motherboard. It is another brain, as a matter of fact. It has so many neurons in the area of your gut that it is a thinking system. The problem is, with eating wrong, unfortunately, we're losing a lot of our heritage species of the gut microbiome that we need to survive and to do the daily work.

                        When the microbiome does start to diminish or dwindle, it leads to inflammation issues in the body. We're wondering why we have so many autoimmune diseases now, why we're having so many diseases and chronic issues that never really plagued humanity before. I think a lot of it does reside in the gut.

Nicole:           I was always told that if you eat properly, you should be able to get all the nutrients that your body needs. But a lot of us have so many things going on with stress and work. So, if you can't find the time to get the food that you need, do you recommend supplements, or that's not an option and you need to make time?

Amy:               Well, supplements are an option. Also, staying away from things in the environment. A lot of things like antibiotics will completely clear out all of your good bacteria. It's absolutely proven, and it comes back over time. But just think about a child with chronic ear infections. They're going from one antibiotic to another. Over time, it takes longer and longer to get that gut microbiome back into a healthy level.

                        So, some of the things that you can do are to stay away from things that you know would hurt your gut, and that is, if you have the sniffles, don't go for the Z-Pack. A normal cold lasts five to ten days, and the average person does get a cold three to five times a year. It does start in your nose and usually ends up with a cough that's dry and then becomes productive. We actually need to start realizing that normal viruses and things like that don't need to be treated with antibiotics.

                        If you're looking for a supplement, some of the best things you can buy are the fibers. Fibers are prebiotics that feed bacteria — they've got flora, so it’s like you’re serving a T-bone steak down there. Some of those types of fibers are cold-resistant starches. You can get them online or you can [get] them from pretty much anywhere.

                        Inulin has a very good one. Inulin is a fiber made of the chicory root. It's not very digestible, but yet, the gut microbiome love it and it allows the gut microbiome to metabolize that and actually help the body. But getting fiber from food is always best, to be honest with you.

Nicole:           What would you say is happening in today's culture with understanding the gut and our microbiomes? And how accessible is treatment into some of these things that you just mentioned? Is it just a matter of going online?

Amy:               Well, there's so much information out there, and what I see right now is that “probiotics,” “prebiotics” and “microbiome” are becoming the buzzwords. With that, there are a lot of people who are just trying to make a lot of money. So what we need to realize is that this is a very new science and it is a quantum-level science of interconnections: How do the bacteria react to you? How do the bacteria react to each other? How do bacteria react to the food you eat? All of it is a commensal, huge operation of relationships. This is going to take years to unravel and get the wisdom of what all of those relationships are.

                        To think that we know more than we do right now is probably the biggest fault I see. We do have to realize that a lot of the studies are just in mice right now. So, as we are looking further into people as testing entities for the gut microbiome, then we'll know a lot more. But I would just say, “Buyer beware.” I also would say make sure, if you're going to educate yourself, educate yourself on platforms that are putting out microbiome information on YouTube. TedX has some good ones. Working physicians who are leading the drive are good resources because they are typically seeing patients every day and not necessarily selling you a prebiotic or probiotic to make their living.

Nicole:           Dr. Amy Coleman is CEO and founder of Wellsmart and is author of the book, “Discovering Your Own Doctor Within”. Thank you so much.

Amy:               Thank you so much.

Dr. Amy Coleman was a guest speaker at Health & Wellness breakout sessions during ONE: The Alltech Ideas Conference (ONE18). Click here to learn more about the next global ideas exchange. 

Since its inception in 2005, the Alltech Young Scientist (AYS) has had participation of over 60,000 students from more than 70 countries and has awarded $1 million in prizes. It is considered one of the world’s most prestigious agriscience competitions for university students and has discovered some of the best and brightest upcoming researchers from universities around the world. Applications are now open for the 2019 competition.

The Alltech Young Scientist competition began in 2005 as an expression of Dr. Pearse Lyons’ passion for curiosity and innovation within education. As a scientist, he understood the challenges of research and the excitement that comes with breakthroughs that could solve real problems. Through the Alltech Young Scientist competition, he hoped to create a closer connection between the classroom and the agricultural challenges occurring in the field and on the farm. Most importantly, he wanted to inspire and showcase the talents of university students who represent tomorrow’s solutions for our planet’s shared future.

New for 2019, the AYS competition is open exclusively to university graduate students (master’s degree and Ph.D.) and professor nominations are no longer required. Entrants will compete first within their home regions of North America, Latin America, Asia-Pacific or Europe/Africa. Then regional winners will be invited to attend an all-expenses-paid Alltech Young Scientist Discovery Week in Lexington, Kentucky, where they will compete in the global competition during ONE: The Alltech Ideas Conference (ONE19), which will be held May 19–21, 2019. The prizes include USD$10,000 for the global graduate winner.

“The Alltech Young Scientist competition provides a global stage for the next generation of agriculture scientists to present their research, further their education and interact with some of the best scientific and agribusiness minds of our time,” said Dr. Karl Dawson, vice president and chief scientific officer at Alltech. “We are proud to offer this once-in-a-lifetime experience in the hopes of highlighting and rewarding those striving to impact the agriculture industry through scientific research and innovation.”

Registration is currently open for the 2019 competition and will close on Jan. 31, 2019. Students may submit scientific papers on topics such as animal health and nutrition, crop science, agriculture analytical methods, food chain safety and traceability, human health and nutrition, and other agriscience-related sectors. Paper submission may be completed online through Jan. 31, 2019, and regional winners will be announced in April 2019.

Although the competition is for graduate students, AYS welcomes other budding scientists, from kindergarten and beyond, to engage with the program on Facebook and Instagram, where we feature special contests and other exciting content. For more information and to register for the Alltech Young Scientist competition, visit AlltechYoungScientist.com.

Each growing season can present its own unique challenges, from hot temperatures and drought to excess rainfall and flooding. Extreme weather conditions can not only reduce yield but also delay harvest, increase plant stress and lead to future issues for the crop, including molds and mycotoxins.  

Mycotoxins are a concern for livestock producers, as they influence feed quality and animal safety. They are produced by certain species of molds and can have toxic properties that impact animal health and performance. Harvest samples from across the U.S. are currently being submitted to the Alltech 37+® mycotoxin analytical services laboratory, and the analysis is showing high levels of mycotoxins, as in past years, of DON, fusaric acid and fumonisin, as well as HT-2 this year.  

“The extreme weather events that we’ve seen across the U.S. this year present different challenges, different types of molds and different types of mycotoxins,” said Dr. Max Hawkins, nutritionist with the Alltech® Mycotoxin Management team. “And we monitor those risks with our harvest analysis through the Alltech 37+® mycotoxin tests to evaluate risk to livestock health and performance.”  

Mycotoxins are seldom found in isolation, and when multiple mycotoxins are consumed, they may have additive, or even synergistic, interactions that increase the overall risk to performance and health. As a result, an animal may have a stronger response than what would be expected if it was only experiencing a single mycotoxin challenge. In 2017, 95 percent of samples submitted tested positive for at least five mycotoxins. 

Testing feedstuffs and finished feeds is important to understand the risk of mycotoxins, so Alltech is currently offering a free 37+® mycotoxin test to producers. Visit knowmycotoxins.com/freetest for more information.  

Alltech will host a United States Corn Silage Report webinar with Dr. Max Hawkins on Wednesday, Oct. 24, 2018, at 3:00 p.m. CST. Register for the webinar via this link.  

Hawkins and John Winchell, territory sales representative for Alltech, recently appeared on Rural America Live to speak about mycotoxin risks. Watch the video here. 

For more information on mycotoxin management, visit knowmycotoxins.com.