This is a guest post from Ryan Goodman.  He blogs at Agriculture Proud.

Big ideas. We know the future of food systems, demand and supply continues to grow and evolve, but what are the tools that will get us there? Who are the people who will lead us there? What are the disruptive ideas that will fuel those ideas? Sometimes it takes a REBEL to be a LEADER.

During Alltech’s 2015 international symposium – REBELation, the theme was exploring how to be a leader, bring disruptive ideas to the table and taking advantage or opportunities to move us forward through innovation. Sometimes this innovative leadership is disruptive, but it often brings about fantastic results that make change.

REBELation brought forward a variety of leaders and innovators who all had unique experiences to share. Some of whom I don’t 100% agree with their business practices, which I’ll share more about later, yet they definitely provide great examples for taking advantage of opportunities for disruptive innovation that makes change.

If you’ve ever met Alltech’s Founder, Dr. Pearse Lyons, or even heard him speak, you’ll identify him as a man with passion for what he does. He is an innovative businessman, forward thinker, challenger and a rebel. You never know what to expect he’ll say, sometimes you’ll wonder where he’s going with a point, yet his words often challenge you to think. I’ve attended several of Alltech’s meetings in the past, with trips to Lexington and France, and there’s always something new to take home.

During this year’s REBELation Opening Session, Dr. Lyons left us with a few words of advice that set the tone for our meetings ahead.

Don’t oversleep on your dreams. To be leaders, we must combine urgency and innovation to stay ahead of the curve.

Rebels innovate and are constantly seeking new products and ideas. In order to innovative and creative, you have to fall in love with doing things differently.

What’s your goal? How do you achieve it? Avoid energy vampires. Make sure your dream has purpose and passion. Don’t die with your music still in you, Do what makes your heart sing.

Dr. Lyons goes on to describe qualities of a rebel to include provocateur, firebrand, instigator, motivator, revolutionary. A leader of this type must remain calm and be kind, have a vision but at the same time, be demanding. Qualities which most definitely describe the actions of General Colin Powell, who spoke to the crowd.

I’ve never been one to follow many politics or our country’s war efforts closely, but most would definitely recognize General Powell from his time serving our country and working closely with international leaders. He is a man who has been recognized for his leadership and ability to lead his teams on several occasions, which definitely translated to some great advice as he shared his experiences with us.

A leader must…

• Be confident and have a sense of purpose. This translates to your team’s trust in your abilities.
• Understand what is expected of the leader. Leaders have to understand and convey this to those following.
• Inspire people. People who are inspired are self-motivated.
• Have optimism and confidence.
• Be relevant in today’s world, which often means keeping pace.
• Recognize performance when a job is done well.
• Know how to identify problems and fix them.
• Build bonds of trust in their organization.
• Look at opportunities in the future and know how to deal with risks when they arrive.
• Be selfless, not selfish.
• Execute the plan.

How does this apply to agriculture? As Dr. Pearse Lyons shared with the AgWired team in reference to awarding General Colin Powell with the Alltech Medal of Excellence award, “What is the number one thing missing from agriculture and business today? Leadership, and when I think of leadership, General Powell comes first to mind. He is decisive, courageous and a ‘force multiplier of perpetual optimism.”

Read more on Ryan's blog, Agriculture Proud.

Find out more about Ryan here.

Something all poultry businesses have in common is that feed costs represent the biggest portion of production expenses. Integrators therefore spend a large part of their time looking at ways to cut dollars and cents out of their feed costs. In fact, the average million birds per week complex will save an estimated $313,500 per year by reducing feed costs by just $1 per ton. What many don’t know is that a lot of the wasted money is the result of undigested feed.

Many studies have found a direct relationship between feed efficiency (FE), and overall poultry health, performance, uniformity and quality. This is because FE impacts the microbial balance in the gastrointestinal tract (GIT) of poultry. Proper FE has been shown to reduce the amount of undigested energy available to pathogenic bacteria in the lower gut. Further, enzymes that help break down indigestible feedstuffs have also been shown to have a prebiotic effect by producing oligosaccharides in the upper part of the GIT. Collectively these two health benefits can potentially save integrators money by improving the health and performance of their flocks.

The Agristats^® report for March 2015 reveals how even minor performance changes can have a major impact in poultry operations:

(Applicable to a 1 million birds per week complex)

1. Parent Breeding:
   • Change of 1% in rate of lay represents $173,000/year
   • Change of 1 chick produced/hen/year represents $265,000/year
2. Hatching:
   • Change of 1% in hatchability represents $33,000/year
   • Change of 1 cent/chick cost represents $543,000/year
3. Broiler Growing:
   • Change of 1% in mortality represents $241,000/year
   • Change of 0.25% in condemnation represents $267,000/year

Getting the most from your feed

Alltech^® True Check^™ is an example of an in vitro digestion system developed to evaluate diets and impacts of feed technology in monogastric animals. Utilizing samples of feed, Alltech True Check mimics the real-life conditions of the animal’s digestive system.

Alltech True Check has the ability to screen diets or individual feed components with and without feed technologies more rapidly and economically than costly animal trials.  After digestion is simulated, nutrient availability and digestibility values are obtained that can help integrators see potential cost savings. Ask your Alltech representative about True Check and unlock the hidden potential in your poultry feed.

“True Check is a game changer since it allows us to graphically show our clients how effective their feed is at releasing digestible nutrients,” said Paulo Rigolin, Alltech poultry director.

With dozens of ways to cook them, eggs have a language all of their own.

Eggs Benedict – An English muffin topped with ham or bacon, a poached egg and hollandaise sauce.

Hard Boiled – An egg cooked in boiling water with the shell intact. Hard boiled eggs are cooked through until both the whites and yolk have completely set.

Omelet (Omelette) – Uncooked whole eggs that have been beaten and then cooked quickly in a frying pan. Omelets are then folded in half over fillings like cheese, vegetables and meat.

Over Easy – A fried egg that is flipped once and cooked yolk side down only long enough to create a film over the top of the yolk, leaving the center of the yolk liquid.

Over Hard – A fried egg that is flipped and cooked yolk side down until the yolk has completely cooked through.

Poached – Eggs that have been cracked into a pot of hot liquid for cooking. The liquid is usually water or broth, but can be any sauce. The is cooked until the white has mostly set, but the yolk remains soft.

Scrambled – Uncooked whole eggs are beaten together and then cooked in a skillet. The beaten egg mixture is gently moved around the skillet as it sets to create a soft, curdled texture.

Shirred – Eggs that have been baked in a ramekin, usually with butter or cream, until the whites have set but the yolk is still mostly liquid.

Soft Boiled – An egg cooked in boiling water with the shell intact. Soft-boiled eggs are cooked until the whites are set but the yolk is still liquid.

Sunny Side Up – A fried egg that is not flipped or cooked yolk side down. The whites cook until completely or partially set while the yolk remains liquid.

White eggs vs. Brown eggs

Identical in nutrient value, the only real difference between the two is the breed of hen they come from. White shelled eggs are typically produced by hens with white feathers, while brown shelled eggs are typically from hens with brown feathers.

Conventional

Eggs laid by hens living in cages with access to feed, water, and security. The cages serve as nesting space and can enhance production efficiency. In this type of hen house, the birds are more readily protected from the elements, disease and natural and unnatural predators.

Organic

To produce eggs that can be labeled as ‘organic’, hens are fed rations with ingredients that were grown without most conventional pesticides, fungicides, herbicides or commercial fertilizers. The United States Department of Agriculture (USDA) has specific rules to define organic production and prohibits the use of the term organic on packaging of any food product not produced in accordance with its rule. According to USDA, the organic label does not indicate that the product has safety, quality or nutritional attributes that are any higher than conventionally raised product.

Vegetarian Diet

Hens are fed a special feed containing ingredients of plant origin only. The nutrient content of these eggs is the same as that of conventional eggs.

Omega-3-Enriched

Many farmers believe specialty eggs, particularly omega-3 enriched eggs, will be the next big thing in the functional food market, but not all omega-3’s are created equal. There are three major omega-3 fatty acids with distinct health benefits: docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and alpha-linolenic acid (ALA).

ALA is often promoted as omega-3 in foods, largely due to its low cost and abundant availability fed  to layers as linseed. While this serves as an energy source, its relative inability to be converted to DHA means the animal and consumer receive minimal health benefits.

EPA is a long-chain omega-3 that is important for cardiovascular function and inflammation reduction. EPA found in eggs is typically sourced from fish oil and fish meal fed to the hens.

DHA is vital in human diets, playing an important role during pregnancy and early infant development. In children, DHA is linked to improved learning outcomes and behavior. In adults, DHA has been associated with lower rate of cardiovascular disease and improved cognitive health. DHA in eggs can be found alongside EPA sourced from fish products, but can also be supplied by algae that are naturally high in DHA. Omega-3-enriched eggs laid by hens fed an algae-enriched diet produce eggs that are suitable for an ovo-vegetarian diet.

Vitamin- or Mineral-Enriched

These eggs are from hens fed a nutritionally-enhanced diet with higher levels of certain nutrients (eg. selenium, vitamin E, folate, lutein, vitamin B-6, vitamin B-12). As a result, these eggs contain higher amounts of select nutrients.

Free-Range

Eggs produced by hens that have access to the outdoors in accordance with weather, environmental or state standards. In addition to consuming a diet of grains, these hens may forage for wild plants and insects and are sometimes called ‘pasture-fed’ hens. They are provided floor space, nesting space and perches.

Cage-Free

Eggs laid by hens at indoor floor operations, sometimes called ‘free-roaming’. The hens may walk freely in a building, room or open area, usually in a barn or poultry house, and have unlimited access to fresh food and water, while some may also forage for food if they are allowed outdoors. Cage-free systems vary and include barn-raised and free-range hens, both of which have shelter that helps protect against predators. Both types are produced under common handling and care practices, which provide floor space, nest space and perches.

Natural

Under USDA regulations, a “natural” product has no artificial ingredients, coloring ingredients, or chemical preservatives, and is minimally processed, just enough to get it ready to be cooked.

No Hormones Added

No artificial or added hormones are used in the production of any poultry in the United States. Regulations of the Food & Drug Administration (FDA) prohibit the use of such hormones. Therefore, any brand of eggs can be labeled “raised without hormones”, however, any package of eggs with that type of label must also have a statement that no hormones are used in the production of any poultry.

“Raised without Antibiotics” or “Antibiotic-Free”

“Raised without antibiotics” on a carton of eggs indicates that during the period while hens are laying eggs, there was no use of products classified as antibiotics for animal health maintenance, disease prevention or treatment of disease. Flocks producing certified organic eggs must be antibiotic-free by regulation. Flocks producing conventional eggs may use FDA-approved antibiotics and must comply with FDA levels of use and other restrictions. FDA regulations assure that antibiotic residues do not occur in the egg itself.

Enriched Colony

A production system that contains adequate environmental enrichments to provide perch space, dust bathing or a scratch area(s), and nest space to allow the layers to exhibit inherent behavior. Enriched colony systems are American Humane Certified.

Sources: United States Poultry and Egg Association, American Egg Board

I want to learn more about poultry nutrition. 

They say it takes a community to raise a child – which is true – but an agricultural community enriches its children in a special way. Growing up in such a community taught me that nothing comes for free, how to work hard and never give up (even if you are having a bad day). Caring for livestock taught me responsibility and compassion at a very young age. But, most importantly the farmers that I called my neighbours taught me passion and always encouraged me to pursue what I love. In my opinion, there is no job that can rival that of farming because of the amount of work farmers do and how much they love it. Farmers are the heart and soul of their communities and the amount that they contribute to society cannot be overlooked.

My favorite farmer happens to be my boyfriend, a 10^th generation egg, dairy and poultry farmer in Nova Scotia, Canada. We went to high school together but did not really know each other and then university took us down separate paths. Because farmers taught me to pursue my passion and they lit a fire in me to pursue a future in agriculture. I decided to write my political science honors thesis on an agricultural policy issue, and as an advocate for farmer’s rights in government I reached out to the community for input on my project. That’s how David and I started seeing each other. As a young farmer planning on taking over his family’s farm from his father and uncle, he is keen on agricultural policy issues in order to secure his future. After seeing the passion he has for his job and exploring the realm of farm politics I have decided to pursue a Master of Public Administration in order to work in agricultural policy.

David did a four-year business degree with a major in finance and realized that he could not imagine a future away from his farm. He is currently 23 and working full time with his uncle and father on their farm – Cornwallis Farms. This farm is particularly fascinating as Deacon John Newcombe established it in 1761 and the same land that was farmed then is still farmed to this day. I might be biased, but David is my favorite farmer because his passion inspires me. The fact that he was so keen to help me because he cared about the fate of the industry showed that farmer’s are willing to fight for their spot in society. He views farming as a lifestyle, as it is much bigger than just a job to him. It is tradition, culture, pride and what he loves. 

Every Thursday morning while I am at school I wake up to pictures taken at 3AM of the cows in the parlor, or the calves being fed. David never complains either – he loves showing off his land and animals and educating anyone who cares to listen. I can only wish that someday I have a job that I enjoy as much as he does, especially at such a young age. He’s an advocate for his industry, he is an active member of the local farm safety board, he attends young farmers conferences, and he is a member of the local fire department among other things. Like the farmers I grew up with, he takes time and goes out of his way to help anyone. This is why, of all the farmers I know, David is my favorite.

Brianna is competing in Alltech’s Favorite Farmer Contest. The photo with the most likes on our Facebook page will win a trip to the Alltech REBELation in Lexington, KY. It’s an opportunity to meet farmers and other agriculture people from all over the world.

Vote for Brianna by liking the photo here.

My Favourite Farmer has to be my 85 year-old father-in-law Martin Noone, who has dedicated his whole life to his family and his farm. The interest and dedication he shows his livestock is truly admirable and he looks after them just like family.

In telling us all about the past he has embraced the future too and is not afraid to fork out for new technology if it helps the farm be more safe and efficient. His education of his grandchildren in the proper ways of the farm is inspiring. He grows his own vegetables and potatoes and always uses fresh horse dung on his spent rhubarb.

He is a farmer who I have never seen agitated on his farm. He always seems to be in control and is willing to give any situation the right amount of time in order to get the right outcome. I have been with him many late nites during Lambing season and helping him pull a calf and the empathy and understanding he shows his stock is unique.

Martin is a small west of Ireland farmer from Cong whose farm is a credit to him and a safe place for his grand children to learn the proper ways of farming. Martin is very conscious of what he puts into his farm and the impact it might have on the farm or the local environment. He is a great neighbour and is always there if you need him. Martin and his wife Mary never took holidays until recently because they were too afraid to leave the farm.

Robert is competing in Alltech’s Favorite Farmer Contest. The photo with the most likes on our Facebook page will win a trip to the Alltech REBELation in Lexington, KY. It’s an opportunity to meet farmers and other agriculture people from all over the world.

Vote for Robert by liking the photo here.

Alltech has just released the results of its fourth annual global feed survey. The highly anticipated report provides a glimpse into the animal feed industry and allows us to compare output across countries, regions and species. Compiling the data is no small task. Wherever possible we collect information from local feed associations, but in many areas our global sales team works with individual feed mills to obtain the numbers.

In 2014 we saw more feed mills producing more animal feed than in past years. The estimated worth of the feed industry is now $460 billion with global production of 980 million metric tons. That's a 2 percent increase over 2013. 

A number of factors affected output, including: slow markets, shifting raw feed material costs, fluctuating governance over import/export standards and animal diseases such as PEDv in pigs and bird flu in poultry. However, the top 10 producing countries remained the same: China, the United States, Brazil, Mexico, India, Spain, Russia, Japan, Germany and France. 

To learn more, please download the survey below. You are also welcome to watch a recorded webinar with analysis and interpretation of the results by the feed survey’s director, Aidan Connolly.

Download Survey [+]

Watch Recorded Webinar [+]

Download Presentation Slides [+]

While avian influenza has created a buzz again in the media, coccidiosis and necrotic enteritis are two diseases that plague poultry operations daily. These infections, caused by harmful microorganisms in the gut, can leave poultry integrators with high treatment costs and losses in production. When it comes to maintaining a healthy flock, it’s the good bacteria and gut health that can make or break a successful poultry operation.

This is the approach Alltech has taken with their new Gut Health Management program, which uses the Seed, Feed, and Weed approach to support animal performance by promoting good bacteria, building natural defenses and maximizing growth and efficiency. Seed, Feed and Weed introduces the proper microorganisms, maintains a proper environment for them to survive and weeds the unfavorable organisms before they colonize the intestinal tract. When paired with effective biosecurity measures, this tactic allows the animals to have the best chance for optimal productive performance, even without antibiotic growth promoters.

From hatch to finish, the Alltech Gut Health Management program incorporates different nutritional technologies, analytical services and technical support to help prevent and treat the main gut health issues affecting integrators today.

“With the right intestinal ecology, the villi will flourish and nutrient absorption will be maximized, which in turn will lead to maximized growth and performance,” said Paulo Rigolin, global poultry director for Alltech. “This program supports the company’s commitment to partner with integrators to make sure their flocks are performing at their maximum potential.”

To learn more about Alltech Gut Health Management, contact your local Alltech representative.

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!