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

Potential sources of bacterial contamination include: 

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

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

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

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

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

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

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

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

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

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

Cleaning and personal hygiene for your safety 

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

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

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

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

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

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

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

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

Can gut health improve efficiency on poultry farms? John Cooper, Alltech poultry technical manager for the U.K., explains the science behind gut health and the benefits that come with being proactive in addressing on-farm concerns.

The following is an edited transcript of Kara Keeton’s interview with John Cooper. Click below to hear the full audio.

Kara:              I'm here today with John Cooper, the Alltech poultry technical manager for the United Kingdom. Thank you for joining me today.

John:              Thank you for having me.

Kara:              John, have you always been interested in poultry production?

John:              Yeah. I actually started off when I was 15, just working on breeder farms through spread and feed, and went my way up to managing the different types of the integration — so broilers, layers, rearing birds and even hatchers, as well — so I’ve kind of grown up with the industry, I suppose.

Kara:              You've been with Alltech five years now, correct?

John:              Correct, yeah.

Kara:              What has your experience been like in working with Alltech and the research and challenges you’ve faced in the industry?

John:              The research side, I've actually found really interesting, because we've done quite a lot of that in the U.K. as well, so the information that we get is relevant. From the point of view of how I’ve found it, the whole industry really shifted, I suppose, with the onset of reducing antibiotic use and things like that, so it kind of came towards what Alltech was about, whereas I think, beforehand, it was not really something people had to do. Now, with the industry changing, we're very much in the right space, and we have the information, the data and the products to support what we're trying to do.

Kara:              And what you're trying to do with your research and, especially, with Alltech products is to look at ways to reduce antibiotic use within the industry, so tell me a little bit about how you have been working on research projects in that avenue.

John:              Okay, so, really, what we've been doing is looking at how our products interact with the microbiome — for instance, how it improves the structure of the villi, all these things that really contribute to the processes of poultry production, how we're basically going to get the biggest bang for our customers' buck, really. Also, when you're thinking of gut health, it's, first, limiting, so it's really about how you can improve gut health to achieve the performance that the birds are actually supposed to do.

Kara:              Gut health is always an interesting topic to me. What exactly is gut health, and how can you improve it with some of the research developments?

John:              Gut health is looking at how the microbiota, the feed — how the bird can basically use what you're providing it as tools so as not to have to use medication. By improving gut health, the birds, then, can withstand the challenges that they get from everyday processes. So, really, gut health is like the engine; you put good oil in it, you service it often and it all works properly. That's where we come in, by showing and using research to, really, I suppose, put a focus on — you can actually see the developments and what changes.

                        We've done a lot of work on the microbiota, seeing how the microflora play a big part in what happens with the chicken or any other animal that we work with. We can see the shift in the diversity and how that's important to achieving gut health. I try and explain it to my customers as simply as possible, because it's quite a tough subject to talk about. I would say it's like, in the U.K., we have the House of Commons. So, you have all these seats that are empty, and then you put the right people in those seats, you fill those seats, and then things that want to invade — like campylobacter, E. coli, all these things — those things then can't invade because you've already got a set presence there, so it kind of really does reduce the challenge when they get these coming on.

Kara:              I've heard the terms “postbiotics” and “probiotics”. Can you explain this to me and tell me how they impact gut health?

John:              Postbiotics are a byproduct of the fermentation of when we use prebiotics and they feed the probiotics. Probiotics are something that you're trying to give the animal a dose of, that either could be from the mom, I suppose, in a way, or even a beneficial bacteria. Like I mentioned about filling the seats in the House of Commons, you're trying to fill those seats as fast as possible, and then, the prebiotics are really there to improve the level of the bacteria that are not the good guys, that you're not wanting, so that'll remove them but also to promote the good guys, by doing that. I suppose, in a way, postbiotics is looking at what the byproducts are — so things like organic acids, enzymes, all these things that are beneficial to the bird. It helps with reducing E. coli coming from the alkaline living area, where it wants to be, and not actually getting into the more acidic area, which you're trying to keep them out of, so we find that organic acids work really well.

Kara:              Now, I read about the “seed, feed, weed” strategy. Explain that to me. I think it's a very interesting approach.

John:              Okay. Really, it's a concept that was developed by Dr. Steve Collett at the University of Georgia.

                        What you do is you're seeding the gut dam with the right commensal bacteria; then you're feeding that with organic acids, basically, so you can actually promote the good guys and also stop the bad guys from invading, as I mentioned, by keeping the area at a lower-acid pH level. Then, also, the weed part is weeding out the bad guys, the unwanted, and promoting the good guys. That's the concept, pretty much. It's a nice, simplified way of doing things, but what I find from working with customers is, whether we put one part together and then we add the other part so you could do the whole program, it's not something that happens overnight. It really is a whole different way of managing a farm. It's a different way of thinking in terms of — there are so many little bits. You've got to be more proactive than reactive.

                        Also, the biggest benefits come three to five flocks afterwards, because you're not just changing the microbiota of the chicken. You're not just working on that area; you're also seeing this happen on the farm. So, you go from an antibiotic background, where your bacteria could be high levels, even though, in the U.K., we clean out and disinfect. The profile doesn’t change; we lower the dose, but the profile doesn’t change, so it's how, then, we can make sure that what the bird first comes into contact with when it gets placed on the farm is actually more beneficial than what it's going to get from a more beneficial bacteria — so, something that we get that's more useful to them. So, you're shifting from an antibiotic to a more probiotic background, and that's where you start seeing that three-to-five flocks being really important to understand, where, once you hit that, there is a bigger benefit that comes after. Of course, good breeds good, so the more little pooping machines you have running down, spreading the better bacteria and promoting that, then everything works really well.

Kara:              So, when you are taking a more proactive approach to addressing concerns on the farm, this also has to have an impact on the bottom line for the farmers. What are the farmers seeing when they transition to this more proactive approach, instead of leaning and depending on antibiotics?

John:              As I mentioned, it's the evolution of the whole farm. Well, not just the farm, but the sheds as well. Really, being proactive, I suppose it's bringing the management style back to the manager that manages the farm, looks at the signs. There's a lot of technology out there, but you still can't get away from — you can't beat what the bird tells you. They tell you when it's too hot, too cold, or something is not right, so it's really stockmanship. You can't really put a price on that, and I think that's where “seed, feed, weed” really does bring it back to the stockman, to work with the animals and, I suppose, use the tools that are available and use them as best as possible to get the best results.

Kara:              How do you see the development of a proactive approach, a sustainable approach, impacting poultry production down the road five to ten years? Do you see this as being a progressive approach that more and more farmers are adapting?

John:              I think everybody is doing something similar to a “seed, feed, weed” approach. Sometimes, they're not doing it how we would do it, but that's the whole point of it; it's a concept that gives you an idea of how to do something better and different. So, really, I think, as we understand what happens and what changes, I think it really does open your eyes, and then, you're able to actually see right, like, “I understand this is what's happening,” and it kind of makes sense in your head. It's just a different way of reacting to things, rather than picking up the phone and calling the vet. That's a cost as well, so it's kind of how you take things into your own hands and manage what's happening on your farm. I think, going forward, I think it's only going to become more and more important with the more information and research different companies are putting out there, whether it be Alltech or someone else. I think it's all very relevant, and the more we know, then the more we can actually say, “Well, this is what's actually interacting with our animals in a certain way,” and we’ll know how we can correct that.

Kara:              Okay. Thank you so much for joining me today, John. This is John Cooper, Alltech poultry technical manager for the United Kingdom.

I would like to learn more about gut health for my poultry farm.

Maria K. Arendt awarded at the Poultry Science Association annual meeting for paper on immunotherapy in broiler chickens

[LEXINGTON, Ky.] Alltech recently continued its commitment to student research and agricultural innovation by presenting the 36th Alltech Student Research Manuscript Award to Maria K. Arendt, who recently received her Ph.D. from the University of Wisconsin–Madison. This award is given to a student who is the senior author of an outstanding research manuscript published in Poultry Science or The Journal of Applied Poultry Research; only students who have been awarded Certificates of Excellence at an annual Poultry Science Association (PSA) meeting for their research presentations are considered.

Arendt received the award during the 108th annual PSA meeting, held in Montreal, Quebec, on July 15–18. Arendt’s winning paper, entitled “Oral antibody to IL-10 Receptor 2, but not IL-10 Receptor 1, as an effective Eimeria spp. immunotherapy in broiler chickens,” was published in January 2019. Co-authors of the manuscript included Dr. Laura Knoll and Dr. Mark E. Cook.

"Alltech is proud to support students and the advancements they are making in the poultry industry, as innovation is the core of our business," said Dr. Kayla Price, poultry technical manager for Alltech Canada.

Arendt received a bachelor’s degree in animal science from Iowa State University and is a graduate of the Midwest Poultry Consortium Center of Excellence (MPCCOE) program, during which she completed an internship at Gold ‘N Plump. She worked with Dr. Mark E. Cook while studying for a master’s degree in science in comparative biomedical sciences, which she received in August 2015, and she graduated from the University of Wisconsin School of Veterinary Medicine in May 2017. While in veterinary school, Arendt had the opportunity to extern with industry leaders like Cobb-Vantress, Ceva, Mountaire Farms and HyLine, as well as at the University of Georgia Poultry Diagnostic and Research Center. 

Arendt completed her doctoral studies in comparative biomedical sciences at the University of Wisconsin–Madison in May 2019. For her Ph.D. dissertation, Arendt studied a novel anti-coccidial immunotherapy. Her work scrutinized the finding that, during oral antibody administration to either interleukin 10 or its receptor, IL-10 R2, chickens mounted an adequate immune response to Eimeria while minimizing its negative effects on bodyweight gain.

While completing her graduate studies, Arendt mentored numerous undergraduate student researchers and co-taught a class on avian health for the MPCCOE. She received the 2017 Merck Animal Health/Poultry Science Association Foundation Poultry Research Fellowship, as well as Certificates of Excellence for her abstract presentations at the annual PSA meetings in both 2017 and 2018. Arendt will continue her poultry science career as a technical services manager at BV Science.

Alltech has sponsored the Alltech Student Research Manuscript Award since 2000, recognizing young leaders in scientific innovation for their commitment to publishing and sharing their work in the poultry sector.

-Ends-

Contact: press@alltech.com

Jenn Norrie

Communications Manager, North America

jnorrie@alltech.com; +1-403-863-8547

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

https://photos.alltech.com/pf.tlx/ndXnZEnd5AKg

Dr. Maria K. Arendt, Ph.D. (left) from the University of Wisconsin–Madison, received the 2019 Alltech Student Research Manuscript Award from Dr. Kayla Price, poultry technical manager for Alltech Canada (right), during the 108th annual Poultry Science Association meeting in Montreal, Quebec.

About Alltech:

Founded in 1980 by Irish entrepreneur and scientist Dr. Pearse Lyons, Alltech is a cutting-edge technology company in a traditional industry, agriculture. Our products improve the health and nutrition of plants and animals, resulting in more nutritious products for people as well as less impact on the environment. 

With expertise in yeast fermentation, solid state fermentation and the sciences of nutrigenomics and metabolomics, Alltech is a leading producer of yeast additives, organic trace minerals, feed ingredients, premix and feed.

Together, with our more than 5,000 talented team members worldwide, we believe in “Working Together for a Planet of Plenty™.” With the adoption of new technologies, the adaptation of better farm management practices and the ingenuity inherent in the human spirit, we believe a world of abundance could be ours.

Alltech is a private, family-owned company, which allows us to adapt quickly to our customers’ needs and 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.                

[LEXINGTON, Ky.] – Alltech, a global leader in the production of minerals that benefit the growth, reproductive performance and health of modern livestock, is pleased to announce that Laura Shadwick has joined the company as the North America poultry mineral manager.

“With Laura’s experience in the North American poultry industry, she will be an excellent addition to the global Alltech Mineral Management team,” said Steve Elliott, global director of the Alltech Mineral Management program.

Prior to joining Alltech, Shadwick spent 12 years with Nutra Blend in the area of procurement. In this role, she was responsible for purchasing and overseeing the purchase of 2,500 micro-ingredient SKUs. She was also involved in assisting with the Customer Rewards Trip and their marketing programs. Shadwick has also worked with other respected agriculture companies, serving as a poultry key account manager at Biomin and as a marketing associate at Moark, a role that allowed her to call directly on grocery stores.

Shadwick received a bachelor’s degree in business administration from Pittsburg State University and a master’s degree in business administration from DeVry University. She resides in Neosho, Missouri, with her husband, Heath, and four children. She is involved in many of her children’s activities, as well as with local charitable causes.

Shadwick can be reached at 417-437-6580 and laura.shadwick@alltech.com.  

-Ends-

Contact:

Jenn Norrie

Communications Manager, North America

jnorrie@alltech.com; +1-403-863-8547

Photo Caption (download by copying this link into your browser ):

Laura Shadwick has joined Alltech as the North America poultry mineral manager.

About Alltech:

Founded in 1980 by Irish entrepreneur and scientist Dr. Pearse Lyons, Alltech is a cutting-edge technology company in a traditional industry, agriculture. Our products improve the health and nutrition of plants and animals, resulting in more nutritious products for people as well as less impact on the environment. 

With expertise in yeast fermentation, solid state fermentation and the sciences of nutrigenomics and metabolomics, Alltech is a leading producer of yeast additives, organic trace minerals, feed ingredients, premix and feed.

Together, with our more than 5,000 talented team members worldwide, we believe in “Working Together for a Planet of Plenty™.” With the adoption of new technologies, the adaptation of better farm management practices and the ingenuity inherent in the human spirit, we believe a world of abundance could be ours.

Alltech is a private, family-owned company, which allows us to adapt quickly to our customers’ needs and 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.                

With a mortality rate of up to 30 percent, blackhead disease can be detrimental to the flock and to poultry producers. Dr. Robert Beckstead's team at North Carolina State University is researching on the disease on a molecular level. Are there alternative treatments and preventatives to consider? Dr. Beckstead shares why producers may reconsider their feeding strategy in the future.

The following is an edited transcript of Kara Keeton's interview with Dr. Robert Beckstead. Click below to hear the full audio:

Kara:              I'm here today with Robert Beckstead, associate professor of poultry science at North Carolina State University. Thank you for joining me today.

Robert:           It's a pleasure to be here.

Kara:              Now, I understand that your area of specialty is molecular diagnostics of poultry. Tell me a little bit more about that field.

Robert:           Molecular biology is really just looking at DNA, RNA or protein and, then, it's using those markers or biological molecules to be able to diagnose diseases. For instance, each species has a very specific genetic makeup, and so, we can use that to detect those species.

Kara:              So, you're able to look at major concerns and health issues facing the poultry industry?

Robert:           We use these as part of our toolkit to be able to study parasites, as well as other pathogens — sometimes, just knowing whether the organism is there, then you can correlate that with the diseases that you see.

Kara:              What are some of the biggest diseases facing the poultry industry today?

Robert:           Some of the biggest diseases facing the poultry industry would be viral diseases that cause problems with the health of the bird, but most people are concerned with bacterial diseases that also have a human health implication. My lab studies “the ugly stepsister,” which are the parasites that are associated with diseases in poultry, and although those parasites don’t cause diseases in humans, they can cause a huge financial risk to the poultry industry.

Kara:              And one of these diseases that I have read that's a major concern these days is blackhead disease. What exactly is that disease and how does it impact the bird?

Robert:           Blackhead disease — or histomoniasis — is caused by a single-cell, anaerobic protozoan parasite called Histomonas meleagridis. In chickens, it can cause up to 30% mortality and increased morbidity, especially in layers or breeders, where it can cause reduced egg production, as well as decrease in the first lay. In turkeys, though, it's quite catastrophic; turkey flocks with an outbreak of histomoniasis can lose 100% of the birds.

Kara:              Which is devastating to a farmer, of course.

Robert:           Yes, it is, and part of the problem that goes along with it is that all the treatments and preventatives for this disease have been taken off the market. So, in reality, when a turkey flock breaks out with blackhead disease, all that the grower and company can do is wait to see how many birds are going to die.

Kara:              Your research has been to study this disease and possible alternatives to treating it. Is that correct?

Robert:           That is correct.

Kara:              What have you discovered in your research?

Robert:           Our research focuses on probably four different areas: First is looking at the genetics of the bird. We've started screens to look for subpopulations of turkeys that may be resistant to the disease, and so, the idea is that maybe we can breed a healthier bird, and that bird will then be resistant to the organism.

The second area that we've looked at is looking for alternative treatments. There's a lot of what you would call “complementary” and “alternative” medicine out there — products that companies are producing to increase the health of the bird or that may have antiprotozoal activity. Our lab is set up to screen a number of these products to be able to see whether or not they can improve the outcome for birds that have been infected with this parasite.

Kara:              What is the success rate found with these screenings?

Robert:           The success rate for molecules or complementary medicine is zero in the bird. What we've noticed when we started to screen a lot of these molecules is that actually looking at how molecules affect the disease isn't just a matter of whether or not they get rid of the parasite. The research in my lab has begun to focus on how the organism is transmitted bird-to-bird. What we've identified is that birds that are healthy have a tendency to block the transmission of the disease. So, even though the organism may get into a flock, if birds aren't flushing or birds don’t have other enteric problems or gut health problems, then, actually, the transmission of the disease is slow, and you will have fewer birds that will die from the disease.

                        That's changed, in a way, how we are starting to look at products, whereas before, we looked at products to say, "Is this antiprotozoal?" Now, we look at products and say, "Okay. What is this actually doing to the overall health of the bird, and can we measure that in terms of its ability to block that transmission of the parasite?"

Kara:              This is where feed and nutrition really come in to play a role in this whole research and development of alternative ways to address this disease.

Robert:           That is correct. Really, it's opening up the doors to be able to look at alternative products and ask the question of whether or not they are improving the health of the bird. At the same time, what we've noticed is that other pathogens can also cause the bird to be ill and that, then, sets the bird up for transmission of the disease. So, if we find a product that improves the health of the bird because it reduces some of the bacterial load that's associated with the bacterial pathogens, that actually can have a positive effect on the disease that we're studying — blackhead disease — because a healthier bird isn't going to have less transmission of the disease.

Kara:              Are there any technological advances that you're able to use in your research that have really helped move this forward as you're studying bird health and gut health?

Robert:           The disease that I study begins in the ceca. The ceca is a pouch that's part of the intestinal system, where fermentation occurs in the bird. In most cases, nutritionists or scientists or growers really don’t care about the ceca because it doesn’t play a role in feed conversion as much. It doesn’t play a role much in weight gain and it's at the end of the digestive tract. The problem is that's where Histomonas resides. Salmonella, E. coli, campylobacter — all these organisms are living in the ceca and, in a sense, we're not as worried about it.

                        The new technology that we're pushing — and, also, that my lab is working on — is: How do we encapsulate some of these products, which, as we've shown in an in-vitro system, can have antiprotozoal or antimicrobial activity and get them to the ceca? So, in order for them to not be digested, absorbed, changed in some way through the microbial community, we need to deliver them to the ceca so that they can have that activity in the location where it's needed.

Kara:              Where do you hope to see the research develop in the next few years and developing ways to address these problems and maybe move towards new solutions for these diseases?

Robert:           I'll give you this as a caveat because I'm a parasitologist, but I really think that, as we begin to lose more of the drugs and treatments that we currently have, we're going to have to actually develop new strategies, and those strategies are really going to be a focus on bird health. Currently — and this is a broad stroke — diets are designed based on feed conversion ratio and how much it's going to make the bird gain weight. That's how we make our money and that's how we keep our product cheap or affordable, but, in the future, we may have to start to design diets primarily on health and then, secondarily, look at, “How does this affect feed conversion? How does this affect weight gain in the bird?” That actually opens up a large research area to say, “How is it that we test a product to determine whether or not it actually is improving the health of the bird or is causing problems?”

                        I'll give you an example: We've tested some essential oils and, at lower levels, we see some good effects in terms of the health of the bird — but if we increase those levels, it causes some damage to the gut, and now, the bird begins to flush, and now, we start to see increased transmission rates of blackhead disease. So where, on one condition, that product may actually be useful, but where more product may actually cause a problem for the bird — and so, we need to be able to look at each product as we would if we were trying to get FDA regulation and actually really understand how that product is helping the bird and in what condition.

Kara:              It looks like you still have a long road ahead as you continue to explore other avenues for addressing these issues with the reduction in antibiotics and drugs in the industry, but I think you're making some progress with some of the developments.

Robert:           Yeah. I'm excited for the research moving forward. I think it is going to, in a sense, in the future, revolutionize how we grow chickens and actually make ourselves better — both for the chicken itself but also better for the consumer and better for the environment.

                        I also think some of the research is occurring now because, in the poultry industry — well, in animal agriculture — we're being forced to find alternatives, but these alternatives in the future will actually make it back into human medicine. And so, the stuff that we're learning right now, in terms of understanding how we can treat a bird without using antibiotics, maybe, in the future, will help us understand how we can treat a human without the use of antibiotics and be able to reduce antibiotic use across the board, not just in animal agriculture.

Kara:              That sounds wonderful. Thank you for joining me today, Dr. Beckstead, and I hope you enjoy your day.

Robert:           Thank you.

Kara:              That was Dr. Robert Beckstead, associate professor for poultry science at North Carolina State University.

I would like to learn more about supporting the health and productivity of my flock!

The following is an edited transcript of Tom Martin's interview with Dr. Kyle McKinney. Click below to hear the full interview. 

Tom:              The food industry has a four-quadrillion-dollar problem. You heard that right. This number represents the losses due to unused or misused nutrients in animals. With hundreds of thousands of acres being dedicated to farmland each year, agriculture is an important force that is continually shaping our world. But could a new enzyme begin to unlock this four-quadrillion-dollar opportunity? Is this the real key to creating a Planet of Plenty™?

                       As the global director of Alltech's Alternative Raw Materials and Feed Efficiency platform, Dr. Kyle McKinney is focused on feed efficiency. He earned a Ph.D. in agricultural biotechnology, focusing on the development of microbial fermentation systems to produce complex enzymes that improve feed and nutrition. Dr. McKinney joins us to talk about new opportunities for food and our future. Thanks for joining us, Kyle.

Kyle:              Thank you very much.

Tom:             Before we talk about the future, where are we today? Where is the state-of-the-art in feed efficiency right now?

Kyle:              When we talk about this opportunity, we consider the future of food and feeding the population. This whole concept and idea comes from the fact that, over the next 20 to 30 years, we're going to add two to three billion more people to the population. People say, during that timeframe over the next 30 years, we will have to produce more food in 30 years than we produced in the history of mankind.

                       When we read about the future of food, we see the positives and we see the challenges, the opportunities and some downright scary aspects, such as not having enough calories — not having enough food. So, we look at this as an opportunity — an opportunity to utilize technology, specifically an enzyme, to help the animal digest more available nutrients from our fields. I don't look at the doom and gloom. I believe that we will have plenty of food, and I believe that, when we look at our feedstuffs and you look at how much we lose in terms of nutrients and calories now when we're feeding our animals, it's an enormous opportunity — a four-quadrillion-dollar opportunity.

Tom:             We're tossing around some enormous numbers here. I mentioned that number: quadrillion. For perspective's sake, that's 1,000-trillion dollars. If you place one quadrillion British pound coins on top of each other, they reach beyond our solar system. That's how much we're talking about. We're talking about four quadrillion dollars in losses due to unused or misused feed in animals. So, the scope and the proportion of this is beyond imagination. When we hear about unused or misused feed, what does that mean, and how does this happen?

Kyle:               If you put some context behind that number, we produce about 3 billion tons of grains per year. Much of that goes into feedstuffs to feed our animals. The problem is that we lose about 25 percent, on average, of the available nutrients because of fibrous components in the feeds. I use the terminology of a bird nest that traps nutrients and the animal can't digest.

                        So, when we look at and consider 3 billion tons of feed, of grain, and we consider the 25-percent losses, and you look at the calorie levels of all those grains, that's really where we get to in terms of this four quadrillion, which is an enormous number to even consider.

Tom:              It is, it is. We hear that there's a new enzyme that could transform this problem into something of an opportunity. What is the new enzyme and how was it identified?

Kyle:               Our focus has always been on getting the most out of our diets. To do that, you have to consider that there are lots of components in a diet that trap nutrients — lots of variations of fiber, if we want to go that simple. To break all those fibrous components down, we believe it takes many enzymes.

                        We focused on a technology called solid state fermentation. Solid state fermentation is an ancient technology. What we are able to do is utilize a non-GMO organism, a fungus. We grow that fungus on a high-fiber feedstuff, and it produces a whole host of natural enzymes that are designed to break down grains and feedstuffs because we start with that.

                        So, our approach is utilizing solid state fermentation to produce an enzyme complex, many enzymes, to work on the many fiber substrates that we have in a diet. We don't focus on just one or two. We're focusing on a dozen or more of these substrates that are trapping nutrients. We can break those down. We see the most benefit in terms of nutrient availability for the animal.

Tom:              And is this technology being applied?

Kyle:               This technology is being applied. We've been pioneers in this solid state fermentation system. We have a facility in Serdan, Mexico, that produces for Alltech globally. We do research in terms of looking at how we can improve that system. We do research looking at new microorganisms that may give us even better enzyme complexes to focus on and get more and more out of the diet. That's the challenge the industry has, and that's the challenge we pose for ourselves: how do we continue improving the efficiency of those diets? Which means, as we feed more animals to feed the growing public, we've got more grain sources, because we're getting more efficient. That's one way we're approaching this Planet of Plenty^TM concept, using this solid state fermentation enzyme technology.

Tom:              And in this application, you're actually seeing those results.

Kyle:               Absolutely. We see it with our enzyme system. For example, we can improve the digestibility of this grain feedstuff 7 to 8 percent. So, if you take 7 to 8 percent of the amount of calories that we're losing in all of our grains in feedstuff, it's an enormous number. It's going to allow us to feed more animals in the future.

Tom:              I know that you spent some time working for Alltech in Costa Rica on a project focused on using the Alltech Crop Science portfolio to control disease and reduce chemical applications. It also allows your team to set up a fermentation lab to evaluate more sustainable microbial solutions for disease control. How has the knowledge gained from that work informed what you're doing now?

Kyle:               The tie between those two projects is simply our expertise in fermentation, in microbial fermentation. We learned a lot about producing microorganisms in our systems in Costa Rica that we were able to take to our facilities in Kentucky and our facilities in Mexico and others and be more efficient in how we produce our products. So, the tie there was simply the fact that we went to Costa Rica, we set up a fermentation system, we're very successful in utilizing this type of technology to reduce chemical input. What we gained is knowledge of how to become more efficient in our production models that allowed us to move to different locations that we have production locations in globally.

Tom:              Earlier, you referenced population growth in the world. I'm wondering how this new enzyme will factor in supporting a Planet of Plenty.

Kyle:               If you look at the numbers, in 2050, there's an expectation that we will require 70 percent more meat, more food — and that's something around 500 million tons more meat in 2050 than we're producing today. That's something around 1 billion more tons of milk than we're producing today.

                        In the last 60 years, we haven't had additional acres of land growing grains, so we've accomplished amazing feats in agriculture; with less land, we produced more meat. Moving into the next 30 years, who knows how much more additional land we'll free up for grain production to produce more protein? This SSF enzyme technology and enzyme complex is going to be critical for the simple fact that we don't know that we'll have more acres of land. We probably will find it somewhere. But we've got to get more efficient because we do know one thing: we're going to have to produce more meat and protein to feed the population.

Tom:              Kyle, what else are you keeping an eye on in terms of alternative raw materials? In a traditional industry like farming, why is it important to look for new ways of doing things?

Kyle:               The hot topics in alternative materials right now are insect proteins. In Kentucky, it's hemp. [Kentucky is] the number one hemp-producing state in the United States. How is that going to play into how we're feeding animals in the future is a key question, and it's our duty to keep an eye on and understand how some of these alternative materials will play a role as we feed animals. At the moment, we're still very traditional corn and soy. But the new technologies, specifically in terms of insect protein and insect meals, are going to be probably the fastest-growing segment in the next five to ten years.

Tom:              That's fascinating. I've been wondering if Alltech had an interest in hemp because it's so popular in Kentucky (where Alltech is headquartered) and it grows all over the state. Is there actual activity in this area?

Kyle:               Our activity began with Alltech Crop Science looking at some of our technologies for improving efficiency. That is a project that's ongoing. But in terms of animal feed and animal nutrition, our researchers are digging into how hemp will play a role. Right now, it's not going into diets, but we have to keep an eye on this and see how that changes and see how it fits into feeding strategies.

Tom:              Getting back to insects — also fascinating, and there certainly are plenty of them. But are there particular species that are of interest?

Kyle:               The number-one insect used right now is called the black soldier fly. Picking the right insect is all in determining the growth rate of the insect — how much protein is in that fly meal. So, black soldier fly is the number-one insect producer at the moment.

Tom:              What would you say are the trends that you're keeping your eye on right now?

Kyle:               I think the trends that we're looking at in Alltech really revolve around technology and agriculture. How are we getting more efficient in monitoring animals, feeding animals, observing the nutritional needs of the animals, and what new technologies are going to allow us to do that? So, I think we, internally, have some programs where we're looking at innovation for sensors, for example. But it all gets back to us focusing on how we are improving the nutritional component of that animal and improving profits for our farmers and our growers.

Tom:              Dr. Kyle McKinney, Alltech's Alternative Raw Materials and Feed Efficiency platform global director. Thank you so much for joining us.

Kyle:               Thank you.

Dr. Kyle McKinney spoke at ONE: The Alltech Ideas Conference (ONE). Click here to learn about ONE and how you can access innovation on demand. 

Click here for more information about the Alltech Enzyme Management Program.

ONE: The Alltech Ideas Conference (#ONE19) has some big name keynote speakers but the biggest is Dr. Mark Lyons, President and CEO, Alltech. I spoke with Mark to get a preview of this year’s conference. I’ve been attending this annual event since 2007 and it has continued to grow with an expectation of a record attendance this year according to him.

Click here to read the full AgWired article.

The devastating flooding in the Midwest has led not only to human loss but has also destroyed infrastructure, homes and farm buildings — not to mention the additional financial loss due to flooded grain facilities. The images of ruptured grain bins and flooded grain show only a portion of the destruction caused by this disastrous event.

Grain that has been subjected to flood damage is considered contaminated for food and feed use. Grain that was stored in the same facility but did not come in contact with floodwaters can be utilized as normal, but precautions should be taken. Grain from the upper portion of the bin must be removed from the side or the top; due to potential contamination, it cannot be removed through the bottom of the bin. Make sure the electricity is disconnected, as there will be a greater risk of potential shorts and damaged electric motors. Once removed, grain can be handled in various ways, including flat storing and bins.

Flat-stored corn should be closely monitored for temperature and moisture, as moist grain can sometimes flare up in “hot spots” and warm temperatures. When the temperature inside the grain pile reaches 150° F, the grain begins to compost, so it should be mixed or stirred. If the temperature reaches 170° F, the grain may begin to smolder and has the potential to catch fire. Monitor pile temperatures with deep probes or by driving pointed pipes into the pile, followed by lowering in a thermometer. Since this grain could be subjected to rainfall, it is important to continue monitoring it until the grain can be moved or covered.

Grain that is moved to bins will also need to be monitored. Aim for the recommended grain moisture level of 14 percent moisture for storage. Some producers utilize standard natural air bin drying systems with perforated floors and high-capacity fans. Supplemental heat can also help speed up drying time, but take caution not to raise the air temperature more than 10°–15°F.

Along with moisture, grain must also be monitored for mold and mycotoxins. Molds may or may not be visible and, as such, the grain should be analyzed. Mold can produce mycotoxins that impair animal performance and health while also reducing the grain’s nutritional value by lowering its energy level. Propionic acid can help control and maintain mold levels in stored grains, but application rates will vary based on the grain’s moisture level and the percent of propionic acid used in the product.

If it has not been contaminated by floodwaters, grain from flood-damaged facilities can be salvaged and properly removed, monitored for health and moisture in a new storage facility, and analyzed for mold and mycotoxins.

The recent flooding speaks to a larger concern for grain producers in the Midwest, where some areas experienced the wettest 12 months (April 2018 to April 2019) in 127 years. Overall, corn planting in the United States is 6 percent behind the five-year average — but some Midwestern states are even further behind than that. Of the top 18 corn-producing states, five had not begun planting by April 21. Topsoil moisture is at a 29 percent surplus for the entire U.S., with subsoil at a 26 percent surplus. A wet, delayed spring planting can put crops in jeopardy of pollinating and maturing in a more challenging environment. These trials could also subject the plant to mold and mycotoxin infestation.

Visit knowmycotoxins.com for more information on mycotoxin risks and solutions, such as the Alltech 37+® mycotoxin analysis test.

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Vitamins are essential micronutrients required in all poultry diets, with each vitamin playing a critical role in the bird’s overall health and performance. As such, it is important to manage low-inclusion premixes to conserve vitamin stability and maintain efficacy.

Vitamin class and quality

All vitamins are crucial for normal biological function. Vitamins fall into two classes: fat-soluble and water-soluble. Fat-soluble vitamins (including vitamins A, D, E and K) are absorbed and stored in fatty tissues of the body. These fat-soluble vitamins are critical for vision, mucous tissue integrity, immunity and blood coagulation, as well as calcium and phosphorus metabolism. Alternatively, water-soluble vitamins (including vitamins C, B-complex and choline) are not stored within the body. Water-soluble vitamins metabolize carbohydrates, proteins and fats, and they also contribute to the integrity of skin and ligaments, bone calcification and hormone synthesis.

Several physical and chemical factors — including exposure to oxygen, pressure, friction, temperature, humidity, light, pH and redox reactions — can decrease vitamin stability, which will negatively affect bird performance. Pelleting, for example, involves friction, pressure, heat and humidity, which can expose vitamins to adverse chemical environments and compromise the vitamin’s stability. Choline chloride is particularly harsh for vitamins because of its hygroscopic and alkaline properties, so separate choline chloride from vitamin premixes whenever possible.

Maintaining an awareness of the storage conditions and of the overall product composition is important. The ideal conditions will be different for each vitamin. For example, vitamins B1 and B6 are more stable in acidic environments, whereas pantothenic and folic acids are more stable in alkaline environments. Vitamin B12 is sensitive to several environmental factors, including strong acids, alkali conditions and light. Providing vitamin premixes with ideal conditions but storing them alongside trace minerals can also compromise their stability. Copper, zinc and iron are the most reactive toward vitamins, while manganese and selenium tend to be the least reactive trace minerals. The form of the trace mineral can also influence its reactivity toward vitamins; sulfates and carbonates are the most reactive, while oxides and chelated trace mineral forms are the least reactive. Therefore, formulating vitamin premixes in combination with chelated trace minerals will aid in prolonging vitamin stability.

Proper management techniques are critical for maintaining vitamin potency and stability. If possible, store trace minerals and vitamins separately in the initial manufacturing facilities. When combining vitamins and trace minerals in premixes, consider utilizing chelated trace minerals. Additionally, reduce the overall storage time of premixes as well as complete feed. Ensure the use of proper storage containers that minimize light and oxygen penetration. Climate-controlled storage will also reduce the risk of exposing vitamins to high environmental temperatures and humidity. Implementing these management strategies can help to ensure that we are feeding optimal-quality vitamins, which will only serve to enhance overall bird health and performance.

I'm interested in learning more about poultry nutrition.

Alltech continues its commitment to improving the health and performance of animals and protecting the environment through scientific innovation

[DUNBOYNE, Ireland] – Alltech’s flagship brand, Yea-Sacc®, has been validated by the Carbon Trust to reduce cattle methane emissions and nitrogen excretion rates. Yea-Sacc is the only yeast culture designed for use in ruminant diets that has been awarded this certificate. The Carbon Trust, a global organization that provides independent advice to businesses, governments and institutions on reducing carbon emissions, formed an opinion based on evidence from public research and on-farm trials demonstrating the efficacy of Yea-Sacc in ruminant diets.

The Carbon Trust’s findings on Yea-Sacc highlighted that reduced emissions do not need to come at the expense of improved animal performance; Yea-Sacc was shown to increase milk yield, milk fat and protein content, and nitrogen uptake via improved ruminal bacteria.

“This recognition from the Carbon Trust is another hugely exciting milestone for Yea-Sacc, the product that put Alltech on the map in the early 1980s,” said Matthew Smith, Alltech vice president.

In dairy and beef animals, methane is an indicator of waste not only for the animal, but also in terms of farm profitability. Increasing animal efficiency helps the animal retain more of that potential energy. This allows for both more environmentally sustainable production as well as increased profitability for the farm.

“For many years, Alltech has been working with farmers to help them determine exactly where their operations fit into the emissions picture and to reduce their carbon footprint,” continued Smith. “The Carbon Trust certification is a significant development for Alltech and for our customers, who are equally as committed to reducing farming’s impact on the environment.”

Alltech continues to enhance its portfolio of solutions to reduce greenhouse gas emissions on farms as it contributes toward sustaining and nourishing the world’s plants, animals and people. Additional announcements will be shared at the Alltech European Technical Summit held in Dublin, Ireland, from March 13–15, 2019, and at ONE: The Alltech Ideas Conference from May 19–21, 2019, in Lexington, Kentucky, USA.

-Ends-

Contact: Maria Daly

• Communications Manager, Europe
• mdaly@alltech.com; +353 86 466 9554

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.

About the Carbon Trust:

Established in 2001, the Carbon Trust works with businesses, governments and institutions around the world, helping them contribute to, and benefit from, a more sustainable future through carbon reduction, resource efficiency strategies and commercializing low-carbon businesses, systems and technologies.

The Carbon Trust:

* Works with corporates and governments, helping them to align their strategies with climate science and meet the goals of the Paris Agreement.

* Provides expert advice and assurance, giving investors and financial institutions the confidence that green finance will have genuinely green outcomes.

* Supports the development of low-carbon technologies and solutions, building the foundations for the energy system of the future.

Headquartered in London, England, the Carbon Trust has a global team of over 30 nationalities based across five continents. For more information, visit; www.carbontrust.com.