Alltech’s 37+^™ mycotoxin analysis program has run more than 5,200 tests, each searching for over 37 mycotoxins in animal feed. In many cases, these mycotoxins can individually harm the animal when consumed, but many tests showed a combination of these toxins, which can cause harm to not only the animals but the overall performance and profitability of the farm. Of the thousands of tests run, 99.68 percent of samples contained at least one mycotoxin.

You could say that mycotoxins are a consistent opponent. On average, every feed sample contained 7.3 mycotoxins. Mycotoxins have been shown to reduce feed intake, damage gut integrity and cause poor fertility. Each of these issues can be a major cost to producers, so identifying and addressing these hidden challenges is very important.

With the 37+ program, mycotoxins can’t remain hidden for long. Alltech’s Mycotoxin Management program places high value on quality, efficiency, traceability, food safety and the environment. This program is designed to reduce risk and improve safety while ensuring that mycotoxins do not limit livestock performance and profitability.

Learn more about 37+ or Alltech’s solutions for mycotoxins by visiting us at alltech.com or contacting your local Alltech representative.

Omega-3 fatty acids are one of the most popular topics in health and nutrition today, and for good reason – this family of essential fatty acids provides a host of health benefits. Three fatty acids make up the omega-3 family: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Each of these omega-3 fatty acids is considered essential, meaning that they cannot be synthesized by the human body. However, not all omega-3 fatty acids are created equal. DHA is the most important of the omega-3 fatty acids, and is primarily responsible for the benefits commonly associated with omega-3 foods and supplements.

A common misconception is that our body’s need for DHA can be met by consuming flaxseed, nuts and other ALA sources, which our bodies would then convert to DHA. Yet studies have shown that ALA supplements are unable to raise blood DHA levels¹. Humans do have limited ability to convert dietary ALA to EPA and crucial DHA, however the efficiency of the conversion is very low (less than 1 percent)², and dietary intake of EPA and especially DHA is necessary to maintain sufficient amounts in the body.

DHA is essential for proper human development and health. Unfortunately, many diets are deficient in this vital nutrient. Alltech’s Algae Opportunity is working to mitigate this nutrient deficiency with naturally DHA-enriched functional foods by simply returning DHA-rich microalgae back into the diets of animals that produce meat, milk and eggs. By incorporating algae in the diets of livestock, both the animal and the consumer receive the expansive health benefits of DHA, improving health from feed to food.

1. Brenna JT, Salem N, Sinclair AJ, Cunnane SC. α-Linolenic acid supplementation and conversion to n-3 long-chain polyunsaturated fatty acids in humans. PLEFA. 2009 Feb-Mar; 80(2-3):85-91.
2. Simopoulos AP. The importance of the ratio of omega-6/omega-3 essential fatty acids. Bio Pharm. 2002; 56(8):365-79.

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Jumping

For the ‘Final 4’ in Jumping, the four best placed competitors must jump the course with each of the four horses qualified for the final, starting with his/her own horse. Riders have the opportunity to school each of the horses for three minutes over two obstacles at a maximum height of 1.30m. Riders can change the saddle but the horse must remain in its own bridle, bit and boots. The rider with the lowest total penalties over all of the rounds of the final will be declared World Champion! In the event of equal penalties for first, second and/or third place there will be a jump-off against the clock over the same course but each competitor gets to ride their own horse.

Dressage

Classical dressage first came to prominence during the Renaissance as it was developed for the Cavalry. There is even some evidence that some of the manoeuvres used in dressage were developed by the ancient Greeks.

Eventing

The 1956 Olympic Games were held in Melbourne. However, due to Australia’s strict laws, horses entering the country would have had to endure a lengthy quarantine. As a result, the equestrian events were held in Stockholm, Sweden!

Although Eventing became an Olympic sport in 1912 only male military officers were allowed to compete. It wasn’t until 1964 in Tokyo that the first woman took part in an Eventing competition.

Driving

Driving is the oldest competitive equestrian sport. Evidence suggests that horses were driven long before they were ridden. The discovery of the Sintashta chariot burials in the southern Urals show driving dates all the way back to 2000BC.

Para-Dressage

In the 1952 Olympic Games before Para-dressage was an official discipline itself, Danish rider Lisa Hartel, who was paralysed from the knees down, won a silver medal in Dressage!

Endurance

Organised endurance riding as a formal sport began in 1955, when Wendell Robie and a group of equestrians rode from the Lake Tahoe area across the Sierra Nevada Range to Auburn, in under 24 hours. They followed the historic Western States Trail. This ride soon became known as the Tevis Cup and it remains one of the most difficult of any 100-mile rides in the world because of the severe terrain, high altitude and high temperatures.

Vaulting

The youngest competitor at the Alltech FEI World Equestrian Games^™ 2014 in Normandy is 8-year-old vaulter, Ksenia Ermolaeva from Russia.

Reining

 Reining is often described as the western form of dressage. It originated from the herding of cattle in Mexico and south-western states like Texas and California. The horses needed to be able to move in certain ways for the rider to remain in control of the cattle, movements not unlike those performed in dressage.

When you hear the word audit you automatically think of revenue or taxation auditors, but did you know that Alltech runs farm audits to help improve the efficiency, profitability and sustainability of your farm?

Alltech believes the key to unlocking greater profitability in a sustainable fashion is by increasing efficiency of production. This is the driving principle behind the Alltech E=P+S programme. Alltech can predict the probable outcome in economic value and also highlight the expected reduction in carbon emission from the added efficiencies projected. The programme helps to predict and monitor the benefits on-farm, as well as clearly demonstrating the advantages through Alltech’s unique “What if?” tool.

It’s simple, according to Kevin Dardis, global dairy marketing manager, “farmers look to the opportunities that abound in dairy and beef production, Alltech is uniquely positioned to help resolve inefficiencies and boost profitability in a more sustainable way.”

So how does it work? Alltech’s E=P+S programme is comprised of a number of components which when taken together provide farmers with a complete audit and recommendation package for any farm unit.

The first component is silage production and quality. This is combined with advice on feed formulation and mineral specifications. Then our technicians audit the management of the herd using the Alltech programme. And we carry out manure sieving to help identify the amount of undigested feed passing through the rumen in a wasteful manner.

“As farmers look to the opportunities that abound in dairy and beef production, Alltech is uniquely positioned to help resolve inefficiencies and boost profitability in a more sustainable way,” says Kevin.

Our technicians are fully trained in feed formulation using Plurimix, a dedicated formulations program. Plurimix models the existing diet and allows for a comparison of the potential benefits of alternative diets. All diets can be compared nutritionally, by cost and by carbon output of the herd’s diet. This information can then be transferred, along with the basic operating performance indicators of the farm, into the unique Alltech “What if?“ tool. Calculations indicate the degree of cost benefit from the resolved inefficiencies to the farmer with the added bonus of reduced herd carbon footprint, which is great news for the consumer who is more concerned than ever with how their food is produced.

All of these components are pulled together into a comprehensive recommendation for diet, mineral specification, alternative protein sources and if required, mycotoxin control. Following implementation, the results and performance are regularly monitored by technicians to ensure the predicted improvements are achieved or bettered. Sounds simple right? If you are interested in seeing if Alltech can help you today contact your local Alltech representative.

Norman neighed hello to the Dominican Republic and was excited to learn more about its history and culture. Norman recalled that during Christopher Columbus’ second voyage in 1493, Columbus returned to the Dominican Republic bringing oranges, limes, citron, olive and walnut trees, wheat, rice, cinnamon, cloves, peaches, apricots, sheep, goats, cattle, pigs and of course horses!

Settlers used these horses in farming, gold mining and mercantile enterprises. Their descendents are today’s Paso Fino, a clever and planned mix of several Spanish breeds. It is the oldest native breed in the Western Hemisphere. Paso Fino translates as “fine step” in English. Its premier characteristics are a smooth and even gate and it’s known for its hardiness and natural presence. Norman noted how remarkably versatile the Paso Fino horse is. He was hoping to meet some Paso Fino horses on his journey but first he had to meet with Carolina Orizondo, a competitor in this year’s Alltech FEI World Equestrian Games™ 2014 in Normandy.

Norman meets with an Alltech FEI World Equestrian Games™ 2014 in Normandy competitor

Norman was delighted to hear that Carolina Orizondo discovered her passion for horses when she was only five years old. Carolina told Norman that she has spent her whole life surrounded by both the equestrian and farming world. Her father introduced reining as a discipline in the Dominican Republic, where he trained his daughters in the sport. One of Carolina’s sisters participated in the World Equestrian Games some years back and that encouraged her to compete this year. The national qualifying rounds were among 12 horse riders and Faunty Garrido and Carolina Orizondo were selected to compete at this year’s Games in Normandy.

Before leaving, Carolina brought Norman to meet some Paso Fino horses in a nearby stable. Here Norman swapped tips on health and nutrition. The Paso Fino horses told Norman he must eat well and get plenty of rest during his journey around the world.

As Norman left the Dominican Republic he already looked forward to catching up with Carolina at the Games and he thought of all the other competitors he would meet on his global trot. 

As the Arctic blast wreaks havoc across many parts of the United States, regions are seeing record low temperatures and record highs of weather-related stress on livestock. Plummeting winter temperatures are making many dairy operations reconsider their winter survival tactics and preparation for disease challenges that can come with the change of the seasons.

One challenge that can often show up in dairy herds during this time is winter dysentery. Occurring from early fall through late spring, winter dysentery is characterized by the sudden onset of diarrhea and can affect 15 percent or more of the herd.  Fresh blood in the feces may be present, as well as, dehydration, loss in body condition, respiratory issues like coughing and nasal discharge, and a varying decline in milk production of 10 percent or greater, are also noted.  Winter dysentery has a high rate of morbidity, but a low rate of mortality.  Twenty to 50 percent of animals in the herd will exhibit clinical symptoms within the first few days and the rest of the herd within a week to 10 days.

The causative agent in winter dysentery is still unclear.  However, Bovine coronavirus (BCV) has been cultured from the feces of affected animals, which is also a culprit in bouts of diarrhea and respiratory disease in young calves.  Additionally, elevated BCV titers have been measured in afflicted herds. Ingestion of contaminated feed or water is the most common route of infection.  Viral particles in the respiratory secretions of affected animals can also exacerbate transmission. 

Clinical symptoms of winter dysentery typically subside within two weeks of onset.  However, the time to recover the loss in body condition and milk production can take months.  Thus, financial ramifications of an outbreak of winter dysentery can be severe.  Recovered animals appear to be immune from the disease from one to five years, but carrier animals can be a source of repeated outbreaks.

The first step in managing the disease is to stop the cycle. It is also recommended to caution access to outside visitors during an outbreak of winter dysentery.  Controlling the movement patterns of cattle and people on the farm can be beneficial, as well as having farm employees working with cattle change out of soiled clothes and sanitize boots as often as necessary for their particular job. Eliminating manure contamination in water, feed, feed bunks, and feeding equipment is also critical in avoiding transmission of this virus.

Besides management practices, producers may also want to consider their nutritional programs in assisting the herd to get through an outbreak with less stress. Alternative non-antimicrobial products such as direct-fed microbials and/or mannan oligosaccharides (Bio-Mos®) have shown some benefits in improving the animal’s balance of intestinal bacteria (International Dairy Topics Vol. 4 No. 3, 2005).Direct-fed microbials and mannan oligosaccharides can help to maintain healthy immune systems in dairy and efficient nutrient transfer from cow to calf. Palatable feed and fresh water should be available at all times, and in severely affected cattle, fluid therapy should be administered.  Currently, there are no vaccines for BCV.

In most cases, affected cattle recover spontaneously. However, measures such as proper hygiene, constant awareness, quarantining of new animals, and certified testing remain important and should continue to be used on the farm to help in preventing and treating potential outbreaks.

How different are eggs, really?

You can choose eggs based on color, eggs based on size, enriched eggs, and eggs from hens raised in a variety different production systems. Price, of course, may be the most basic difference, and it’s linked to all of your other choices.

Today is World Egg Day, celebrated on the second Friday of every October. It's a day to celebrate egg farmers and promote the incredible edible egg. To celebrate, let’s discuss the large array of choices on the market. Eggs are a ubiquitous source of delicious protein for people around the world, but many people aren’t sure of the differences between the types of eggs that are available.

So really, how are all these eggs different? Let’s break down the list.

Color

There is no nutritional difference between a white and brown egg of the same size. So pick whichever your heart desires.

Size

This is pretty self-explanatory. Eggs are usually labeled as medium, large, extra large or jumbo. Differences in egg size are largely due the age of the hen, though sometimes it is related to the strain or breed as well.

Enriched eggs

Enriched eggs have a higher than normal content of a particular nutrient. For example, hens that consume more Omega-3 will produce eggs with higher levels of Omega-3.

Enriched foods must follow specific guidelines. According to the FDA, “A food that is labeled as ‘enriched’ with a nutrient must contain at least 10 percent more of the Daily Value of that nutrient than a food of the same type that is not enriched.”

Different production systems

First, there are conventionally raised hens. This traditional way of raising hens has been going on since the 1950s. Hens are raised in cages, with five to eight birds per cage. This system has been used for many years, and farmers excel at taking care of their hens under this production system.

Cage-free eggs are also common. These hens are still raised indoors, but not in cages. Another familiar label on the market is free-range. These hens are raised in a big barn with 24-hour access to the outdoors, as long as the weather permits.

Finally, there are organic eggs. These hens are raised just liked free-range hens; but their feed is different. Organically raised hens have a strict set of rules on their diet set by the USDA.

Who ever would have guessed that there is so much to know about eggs? If you’d like to learn more about eggs, you can check the USDA’s site or the American Egg Board site.  You can learn more about Alltech’s work with egg farmers here.

Now that you have a better idea of the choices out there, you can buy some eggs and celebrate World Egg Day! Countries across the world will be celebrating that delicious wholesome protein source we call an egg. So let’s get together and boil, scramble, or poach your favorite eggs!

Alltech’s solid state fermentation facility in Serdan, Mexico isn’t reinventing the wheel. But it does have the wheel rolling faster than it has rolled before.

The facility produces two main products: Allzyme SSF and De-Odorase. It’s a state-of-the-art production facility with about 200 employees that produces several thousand tons of Allzyme SSF every year. It’s one of the largest facilities of its kind in the world.

Alltech's solid state fermentation facility in Mexico, which produces Allzyme SSF, is one of the largest and most advanced facilities of its kind in the world.

“Where Alltech rules the market is through the technology we’ve put into this,” said Kyle McKinney, an applications research scientist for Alltech.

Unlike the more common submerged liquid fermentation (SmF), solid state fermentation (SSF) occurs when a filamentous fungi is grown on a solid culture. The process begins by growing the fungal organism in liquid fermentation tanks. It is then mixed with a sterile solid substrate to achieve a desired moisture level.

The mixture is placed in trays that are moved to fermentation chambers. These chambers are large, highly-controlled environments that are monitored for temperature, humidity, air flow and other factors. The facility in Serdan has eight fermentation chambers, and each is about the size of a basketball court. Once the product is ready, it’s then dried and blended before being packaged and shipped for our customers.

“Alltech Serdan has the ability to produce product with a broad spectrum of enzyme activities, liquid fermentation does not have this capability,” said Paul Kilgallen, Plant Manager for Alltech. “By using solid state fermentation we can produce the enzymes much more economically, which is very advantageous to us and the customer.”

SSF isn’t new technology - the same process has been used in the making of soy sauce and saké for centuries, among other things. Alltech’s application of the process for the animal industry is what sets it apart. McKinney said the facility in Serdan is the most advanced of its kind in the world. The process is monitored closely to prevent contamination and maximize growth, resulting in a high-quality product trusted by farmers.

“The fact that we could grow a fungal organism and produce enzymes in a controlled environment wasn’t anything new,” McKinney said. “It was about finding how to do it in a commercial environment.”

SSF is more efficient than SmF at breaking down the nutrients in feed, which is what makes Allzyme SSF so valuable. It helps improve the digestibility of feed, improving feed efficiency and reducing waste. Farmers can save money on feed costs, traditionally one of their biggest expenses, by using less feed or by using alternative feeds. Reduced waste also means less impact on the environment.

Alltech Serdan also produces a wide range of De-Odorase products. The De-Odorase facility is in the midst of an expansion that should double production capacity.

The Serdan facility itself also puts an emphasis on sustainability and being environmentally friendly. It’s located in a dry region of Mexico about 120 miles southeast of Mexico City. The water that is used at the facility is reused and recycled.

Kilgallen said there are also 60,000-70,000 yucca seedlings at the facility, used for replanting in the surrounding regions. About 15 years later, the plants are harvested and transported to Serdan where the yucca logs are used to produce De-Odorase products. Phase one of a new De-Odorase production facility was completed on site earlier this year, and it should be operational midway through 2014. The new facility could more than double production capacity.

Alltech has had a presence in Serdan for 20 years, and the SSF facility has seen significant growth in that time. Kilgallen said they prefer to use local supplies and labor whenever possible, maintaining a strong place within a small community. Production now rolls around the clock as the facility continues to grow.

“I believe in the not too distant future Alltech Serdan will have to increase its solid substrate fermentation capacity by building more culture chambers,” Kilgallen said. “The plant is getting close to its capacity and the demand for Allzyme SSF is ever increasing.”

For more information on Allzyme SSF, click here. If you’d like to know more about the process of solid state fermentation, click here.