Alltech, a global leader in animal health and nutrition, has appointed Tara McCarthy as its global vice president of environmental, social and corporate governance (ESG). McCarthy will support the advancement of Alltech’s vision of Working Together for a Planet of Plenty™, which underscores the ability of the agri-food sector to provide enough nutritious food for all while revitalizing local communities and replenishing the Earth’s natural resources.

“Agriculture is the sector most integral to planetary health, from its role in the nourishment and well-being of humans and animals, to the capabilities it has to not only safeguard but benefit our Earth’s environment,” said Dr. Mark Lyons, president and CEO of Alltech. “We have well-founded optimism about the future of agri-food and our planet, yet it is a moment for bold action and collective courage. Tara’s strategic approach, relationship focus and vast experience within the agri-food sector will add firepower to the advancement of our Planet of Plenty vision. In addition to furthering the alignment of our vision throughout our business, Tara will be working closely with our customers and partners on the environmental and social issues that we believe businesses within agriculture and food can positively impact.”

Prior to joining Alltech in June, McCarthy had served as the chief executive officer of Bord Bia, the Irish Food Board, since 2017. Her 25 years’ experience in the food industry also includes serving as chief executive officer for Bord Iascaigh Mhara (BIM), Ireland's seafood development agency.

McCarthy is passionate about the opportunities that can be found within sustainably produced food and has worked across the supply chain to develop insights and industry partnerships. She has led numerous capability initiatives and developmental support programs for students, early career executives and entrepreneurs within the food industry for more than a decade, forming successful partnerships both nationally and internationally. In 2019, McCarthy co-founded Agdif, an industry initiative championing diversity in the Irish food industry. She has also represented Ireland’s food industry globally, speaking on Origin Green, Ireland’s unique national sustainability program. In 2021, McCarthy led the establishment of the Origin Green Global Council.

“Our world is changing, and the role that agriculture can play in the future is, in many ways and places, being reset,” said McCarthy. “I am delighted to have the opportunity to join Alltech in this new role at this pivotal time. It has never been more important to build networks across the supply chain, to start new conversations and to understand different perspectives. Supported by the ambition of Alltech’s Planet of Plenty vision and their global reach, I look forward to supporting and working alongside Alltech colleagues and customers.”

McCarthy received a bachelor’s degree in commerce from National University of Ireland, Galway (UCG) and a master’s degree in business studies with an emphasis on marketing from the University College Dublin (UCD) Michael Smurfit Graduate Business School. She is an affiliate of the IMD Business School in Switzerland. McCarthy has been recognized with several awards, including UCG Alumna of the Year for Business and Commerce in 2017; a Fellow of the Marketing Institute of Ireland, as well as Ireland’s Top 25 Most Powerful Women Public Sector Leaders Award in 2018; and UCD Smurfit School Alumna of the Year in 2019.

The newly established role of global vice president of environmental, social and corporate governance (ESG) represents another exciting milestone in Alltech’s longstanding mission to develop sustainable solutions for agriculture. In the early 1980s, Dr. Pearse Lyons, the late founder of Alltech, established the ACE Principle, which guided the company’s efforts toward providing nutritional solutions that promote the health and well-being of animals, consumers and the environment. In 2019, Dr. Mark Lyons, Pearse’s son, carried that principle forward with the announcement of his vision for Working Together for a Planet of Plenty^TM.

The World Health Organization has identified antimicrobial resistance (AMR) as a global public health threat, but what does that mean for consumers and producers? Dr. Richard Murphy, research director of the Alltech European Bioscience Center, joins the Ag Future podcast to discuss antibiotic-free production and the link between pathogen control and control of AMR.

The following is an edited transcript of the Ag Future podcast episode with Dr. Richard Murphy hosted by Tom Martin. Click below to hear the full audio or listen to the episode on Apple Podcasts, Spotify or Google Podcasts.

Tom:            Welcome to Ag Future, presented by Alltech. Join us from the 2022 Alltech ONE Conference as we explore our opportunities within agri-food, business and beyond.

                     Dr. Richard Murphy is the research director at Alltech's European Bioscience Centre in Dunboyne, Ireland. His research work has included the production of enzymes of industrial importance as well as the physical chemical characterization of organic trace elements and minerals, in addition to microbial fermentation technologies.

                     I'm Tom Martin, and Dr. Murphy joins us for an Alltech Ag Future podcast to talk about the long-term effects of antibiotic use in poultry and improving our understanding of antimicrobial resistance, or AMR. Welcome, Dr. Murphy.

Richard:        Thank you very much, Tom. It's a pleasure to be with you again.

Tom:            The World Health Organization has identified antimicrobial resistance as a global public health threat annually claiming at least 23,000 lives here in the U.S. alone. Where are we in our understanding of these pathogens and how to get them under control?

Richard:        That's a great question to kick off, and I think it's one that we could have a very, very long discussion on. I just want to, I guess, bring it back towards the animal production side of things — poultry production, livestock production. I think what we’ve found over the last number of years, when we look at all the available data that's there, (is that) antimicrobial resistance is a persistent problem. The agriculture industry has made great strides in moving towards reductions in antibiotic usage, restricting their usage even further. But when you look at the year-on-year data, even though the usage of antimicrobials and antibiotics has decreased, we tend not to see a similar decrease in the prevalence of resistance among pathogens that would have human resonance — E. coli, Salmonella, Campylobacter.

                     I typically refer to resistance as being a persistent problem, and it's a challenge for the industry. As we move towards reducing our antibiotic usage or moving towards antibiotic-free or no-antibiotic-ever production systems, we still have to be mindful that there is a persistent issue and there is a persistent problem with resistance among pathogens that can cause foodborne illness. So, the challenge for producers, for poultry and livestock producers, is: How do we control pathogens and, at the same time, control antimicrobial resistance? I think that's the key, is that rather than focusing solely on antimicrobial resistance, we need to focus on the pathogens, because of the high-level prevalence of antimicrobial resistance that's present in those pathogens.

                     I guess the group in Dunboyne that I work with and have the pleasure of working with, we're really focused on trying to understand the link between pathogen control and control of antimicrobial resistance. That's really the key area for us at the moment, is the concept of controlling pathogens and having the added benefit of controlling antimicrobial resistance — or at least reducing the issue of antimicrobial resistance.

Tom:            Okay. Before we move into pathogens, I wanted to pick up on something you said. It has to do with public perception. I wonder if public perception of this problem has caught up with the science, because it sounds to me like there have been some strides made, some improvements made.

Richard:        There have been, but I don't think the general public is aware of the level and the extent of the issue. It's not just in the livestock and poultry production industries; this is across the board. You will find antimicrobial resistance in fruits, in vegetables, in soil, in water. This is a global issue, and it's not just linked to a single area like agriculture, like animal agriculture, for instance. It's everywhere. Certainly, I don't think that the public are aware of the extent of the problem, the extent of the issues. That's the key challenge, I think, is we don't want to scare the public. We certainly don't want to give them the fear that the food that they're consuming is absolutely full of antimicrobial-resistant pathogens. But at the same time, it is an issue. It is a problem that does need to be controlled.

                     There are many different bodies worldwide which are involved in ensuring food safety and ensuring that the food that we consume — whether it's meat, milk or eggs or even vegetable produce, for instance — ensuring that those products are safe. That's, I guess, a good message to give people, is that we know, in the industry, (that) it's a problem, but that there are great efforts made globally to control this issue and to try and understand this issue to a greater extent.

Tom:            Okay. Let's talk pathogens. Which ones are showing the strongest and the highest resistance to antibiotics?

Richard:        I guess, if we were to look at the big three — and we could call them the trifecta: E. coli, Salmonella and Campylobacter — they would be the biggest issues, I think, globally. There are others, like listeria, for instance. C. difficile would be an issue as well, but I think the biggest problems are among E. coli, Salmonella and Campylobacter.

Tom:            In 2020, there was a paper showing the extent of AMR in the Canadian broiler industry. Can you give us some details of those findings?

Richard:        Yes. This was a really nice paper, and it focused solely on the Canadian broiler industry. I think it will be remiss of me not to say now quite clearly that this isn't just a Canadian problem. This is a global problem. This just surveyed the Canadian industry.

Tom:            It just happened to be Canada.

Richard:        It just happened to be Canada. Among E. coli, greater than 80% of the E. coli isolates that the researchers looked at were resistant to at least one antimicrobial. Among Salmonella, it was — more than 60% were resistant to at least one antimicrobial. So, this gives you the idea or this gives you some indications of the scale of the problem. These were just looking at generic E. coli and Salmonella isolates in broiler products and broiler meat products in the Canadian industry. It's the same worldwide, unfortunately, Tom.

Tom:            In fact, that research, as I understand it, did a comparison in generic E. coli isolates with those in broiler meats in Denmark, Germany, Hungary and Slovenia. Among those, Denmark had the lowest level of resistance. What is Denmark doing right?

Richard:        I guess you would have to look at differences between antibiotic usage and differences between antibiotic control mechanisms that are in place in each of these jurisdictions. It may well be, as well, that there's — I guess you'd have to look at trying to compare like for like, and whether that was a fair comparison is something else to think of. But certainly, in Denmark, they have been at the forefront of trying to monitor and trying to control and reduce the usage of antimicrobials. Perhaps there are significant differences between usage patterns in Denmark and usage patterns in Canada, for instance, or in some of the other jurisdictions of the other countries.

Tom:            Do high levels of antimicrobial resistance carry over from the animal to retail poultry meat?

Richard:        Yes, there are studies which would show that you will have carryover of resistance from the live animals through to retail products, certainly. That's probably the most concerning area for us, is: What's the extent of carryover and what's the exposure risk, if you like, from finished products?

Tom:            How is the profile of pathogens in the industry changing, and what's being done to get that under control?

Richard:        Again, this is something that I've become quite interested in, Tom. You can quite easily access Food Safety and Inspection Service data from the U.S. Here, they publish quarterly figures for domestic chicken, for turkeys, for pork and for beef. You can look at the Salmonella serotypes that have been identified by the FSIS. What I've done is I've just taken a quick snapshot. From 2016 to 2021, it's actually of interest in that there are a couple of challenges, I think, for the industry, is that not only are there a wide range of serotypes; we're not just limited to one, two or three serotypes in that five- or six-year period. There were quite a number of Salmonella serotypes identified by the FSIS, some at very low levels and some at more abundant and more prevalent levels.

                     Among the core group, what's really of interest is that between 2016 and 2021, there has been a shift, if you like, in the serotype prevalence and serotype abundance. For instance, Salmonella enteritidis and Salmonella typhimurium have become less prevalent, whereas we see a big increase in Salmonella infantis in that five- to six-year period. For producers, that's a challenge, because you're now dealing with not only multiple serotypes, multiple serogroups of Salmonella, but you've also got temporal changes. You've also got changes in the serotype prevalence. So, whatever strategy you're using to control or restrict Salmonella prevalence and Salmonella abundance, it needs to be broad-spectrum. It needs to be able to deal with multiple serotypes and changing serotypes over time as well.

Tom:            Can these resistant strains be made more sensitive to antibiotics? And even if they are, what about the public's perception and pushback against antibiotics?

Richard:        Again, a great question. We've done quite a bit of work on this. I guess, if I just briefly give you an overview of what we've looked at, Tom, firstly, our main interest lies in the concept of the microbiome and how we can utilize the gut microflora as a way in which we can control pathogens in an innate fashion. If you can expand the richness and the diversity of the gut microflora, that enables the GI tract to self-police. You tend to get what's known as colonization resistance. You get greater resistance to pathogen colonization of the GI tract. We found in multiple studies across multiple species that we can affect changes. We can bring about increases in species richness (and) in gut microflora diversity with the use of mannan-based prebiotics — mannan-rich fraction, for instance.

                     At the same time, what we know is that when you enable an increase in diversity and when you enable colonization resistance to take place, you tend to reduce or restrict pathogen prevalence within the GI tract. So straight off, just by working at a nutritional level, you can begin to restrict the prevalence of E. coli (and) Salmonella. We found with Campylobacter, C. difficile and even Listeria that the innate properties of the gut microbiome actually means that you can begin to restrict many pathogens that have food safety implications. We've also done some additional work which looks at screening, if you like, E. coli and Salmonella isolates when we have mannan-rich fraction present in the diet and looking at the prevalence of resistance among E. coli and enterococci as well. What we have found is that when you bring about changes in the microbiome and when you bring about those population shifts that I've just mentioned, you actually restrict the extent of antimicrobial resistance, certainly amongst E. coli and certainly among enterococci. At the same time, we've focused on the prebiotic properties of mannan-rich fraction. Basically, what we're looking at here is what changes we can make in the metabolic profile or the metabolism of the bacteria, and we've used E. coli as a model organism for this.

                     What we found with these MRF prebiotics is that they change the metabolism behavior of the bacteria. The bacteria becomes more energized, but as it becomes more energized, it produces more toxic products. It produces more reactive oxygen species internally in the bacteria. Now, the bacteria is dealing with increased reactive oxygen species as a basic function of its own metabolic behavior. But at the same time, if you have antibiotics present, those antibiotics will also stimulate reactive oxygen species. It's a double whammy. What we've actually found, certainly, among E. coli is that in the presence of MRF-based prebiotics, metabolic function is changed, and that metabolic function actually increases the sensitivity of the bacteria to antibiotics.

Tom:            This is fascinating.

Richard:        I'm actually really, really passionate and really excited about this, because this is probably the first time that any group has described what you would refer to as an adjunctive impact on the antibiotic function. Now, we have a mechanism whereby antibiotics become more efficient. If you're in a situation where, for animal welfare reasons or poultry welfare reasons, you need to use antibiotics, but if you're using mannan-based prebiotics at the same time, you actually make those antibiotics more effective. That means that the likelihood, perhaps, of developing further issues with antimicrobial resistance are somewhat lessened.

                     That, to me, is an area that we will be doing a lot more work on, but I think that has very important implications for pathogen control in the long term. In many ways, we've got two key areas to focus on. One, we're working with the microbiome, so mannan-based prebiotics will increase the diversity of the gut microflora, and that makes the GI tract more resistant to pathogen colonization. But at the same time, we now have an inherent capability of these preparations that actually enhance the metabolism. They increase metabolic function in the pathogen, and that makes them more susceptible to antibiotics. So, it's a really, really good approach, I think, to control and restrict antimicrobial resistance.

Tom:            Is MRF becoming more prevalent in animal diets?

Richard:        Worldwide, we do see great usage. There are a couple of key things to think about with MRF. I would describe MRF as being like a second-generation mannan-based prebiotic. The first generation of those would have been generic, mass-type products, so these would have been rather crude, mannan-containing fractions that are isolated from the outer cell wall of Saccharomyces yeast. The groups within Alltech worked on trying to understand the more active principle or more active component from mass-based prebiotics, and that led to the development or the isolation of the second-generation mannan-rich fraction. I think what sets MRF apart from mass-based products is the relatively high proportion of certain mannan groups that are present within them — so α-(1,3) and α-(1,6) mannan-linked polysaccharides were enriched in MRF-based preparations. That's really the key to their success, Tom.

Tom:            I'm listening, and I'm thinking how interesting and fun it might be to invite Dr. Murphy in my kitchen while we're preparing a meal, a poultry meal, and have you tell us what kind of precautions we need to be taking. You're observing it as a scientist who understands this. What precautions do consumers need to consider when they're preparing poultry for a meal?

Richard:        (It’s) quite simple: Always cook your chicken properly. You really need to apply heat. You really need to cook it properly. That's the simple message, Tom, that consumers can take from this. If you cook your meat properly, it's perfectly safe.

Tom:            This is a totally off-the-wall question, but I wonder: Does brining poultry meat have any effect on pathogens?

Richard:        It will do, but it depends on the level and extent of brining that you do. You will still need to cook that brined meat properly. Brining is a popular way of controlling pathogens. Salt obviously does have an impact on pathogens, but you do need to cook that meat properly.

Tom:            When you get back to work, what's on your desk? What's happening right now in this world?

Richard:        We've actually got quite a number of manuscripts (and) some papers in preparation. We do have one other key strand of research in this area on the AMR site that we're planning — basically, to look at longer-term, multi-cycle studies in poultry to try and understand the benefits that we have with regard to reducing the presence and prevalence of resistant organisms in a facility with time. That, to me, is an exciting area. We've done some initial work on multi-cycle studies and shown that we have consistent impacts on not just microbiome diversity, but we also get increased microbiome uniformity.

                     That's an interesting area for us to explore, because if we can increase our uniformity of the gut microbiome, then that will have production benefits. Your production process, potentially, would be more standardized. That's something that we're looking at. But certainly, on the AMR side, it's trying to understand the long-term benefits in reducing the prevalence of AMR with continuous use of MRF-based prebiotics in production systems.

Tom:            All right. That's Dr. Richard Murphy, research director at Alltech's European Bioscience Centre in Dunboyne, Ireland. Thank you for joining us.

Richard:        Thank you very much, Tom.

Tom:            For the Alltech Ag Future podcast, I'm Tom Martin. Thank you for joining us. Be sure to subscribe to Ag Future wherever you listen to podcasts.

[DUNBOYNE, Ireland] – Alltech has released data from a new meta-analysis, published in Poultry Science, that demonstrates the impacts of mycotoxins on broiler productivity and the positive effect of yeast cell wall extract (YCWE, Mycosorb®, Alltech, Inc., KY) supplementation during a mycotoxin challenge on the performance, livability and environmental sustainability of broiler production. The first study of its kind in boiler production, the meta-analysis consists of 25 studies carried out across 11 countries with a total of 10,307 birds.

The meta-analysis measured the impact of mycotoxins on the performance and efficiency of birds in regard to body weight gain (BWG), feed intake (FI), feed conversion ratio (FCR), European poultry efficiency factor (EPEF) and the impact of mycotoxins on bird mortality, and the effect of feeding Mycosorb on these parameters when provided during a mycotoxin challenge. The carbon footprint of mycotoxins on broiler production with and without Mycosorb inclusion was also estimated.

"Consumption of mycotoxin-contaminated feed by animals can result in reduced farm productivity and profitability due to decreased animal performance and efficiency, increased mortality and greater carbon emissions,” said Dr. Alexandra Weaver, global technical support for the Alltech® Mycotoxin Management team. “However, this meta-analysis confirms that Mycosorb is an effective solution for minimizing mycotoxin effects on broiler performance and health, as well as contributing to lowering the carbon emissions of production."

The significant (p <0.05) impact of mycotoxins on bird performance and efficiency included:

• Lower total BWG in birds consuming mycotoxins compared to the control (-217.20 grams, average finishing period of 35.5 days)
• Higher FCR in birds consuming mycotoxins compared to the control (+0.12)
• Lower total FI in birds consuming mycotoxins compared to the control (-264.44 grams)
• Reduced EPEF compared to the control (-59.36)
• Higher mortality in birds consuming mycotoxins compared to the control (+2.07%)

When included during a mycotoxin challenge, Mycosorb significantly (p <0.05):

• Increased total BWG compared to the mycotoxin diet (+65.48 grams, average finishing period of 35.5 days)
• Lowered FCR compared to the mycotoxin diet (-0.05)
• Increased total FI compared to the mycotoxin diet (+99.39 grams)
• Increased EPEF compared to the mycotoxin diet (+16.81)
• Lowered mortality rates compared to birds consuming a mycotoxin diet (-1.74%) Mycosorb fed birds had mortality rates that did not differ from the unchallenged control birds.

Comparing environmental metrics with and without Mycosorb inclusion

A simulated lifecycle assessment applied to a 100,000-bird broiler operation highlighted how Mycosorb can ameliorate the increases in carbon footprint caused by mycotoxins. Compared to the mycotoxin diet, the inclusion of Mycosorb during a mycotoxin challenge resulted in:

• More saleable birds (+1,740)
• Increase in liveweight produced (+11.1 metric tons)
• Decreased emissions per bird (-0.12 kg CO2-eq/bird)
• Decreased emissions per kg liveweight (LW) (-0.10 kg CO2-eq/kg LW)
• Decreased emissions per kg carcass (-0.14 kg CO2-eq/kg carcass)

Across 100,000 birds, this is a total decrease of 25.41 metric tons CO2-eq, which equates to 30 fewer transatlantic round-trip flights or the annual usage of 17 cars in the UK.

“Testing of grains and feeds continues to highlight the ever-present threat of mycotoxins in animal diets globally, and as this study demonstrates, it is not only impacting animal health and performance but the environmental sustainability of animal production also,” said Nick Adams, global director of the Alltech Mycotoxin Management program. “As the agricultural industry seeks to make advances in reducing its carbon footprint, it is evident that feed additives that improve the productivity of livestock operations are one of the tools that can contribute to achieving these targets.”

This meta-analysis reaffirms that Mycosorb contributes to an increase in total protein output, improvement of profitability and reduction of the carbon footprint of broiler production under mycotoxin challenged conditions. For more information on Mycosorb and the meta-analysis data, visit www.knowmycotoxins.com/mycotoxin-mitigation/mycosorb-a/.

“Organic chicken,” “free-range chicken” and “antibiotic-free chicken” are now popular terms in the food supply chain. As consumers become more conscious about their health and animal welfare, the poultry industry has been working hard to address their concerns.

There has been a particularly strong drive for antibiotic-free (ABF) chicken. As a result, producers, retailers and restaurants have started to offer ABF choices. Governments have also created stricter regulations to prevent the misuse or overuse of antibiotics in animal feed.

Why has there been such a strong adjustment from various stakeholders globally around this issue? It all started with consumer concern about antibiotic resistance.

Antibiotic resistance is predicted to kill more people than cancer by 2050. This blog post reveals how reducing antibiotic usage in agriculture is being demanded by consumers, required by governments and led by big brands to help prevent this global health threat.

For poultry producers, ensuring good animal gut health is important for preventing the disease challenges that come with antibiotic reduction on the farm.

The push for antibiotic-free chicken has come from consumers due to health concerns.

The majority of antibiotic resistance has resulted from human misuse and the overuse or abuse of antibiotics. However, the public is worried about antibiotic use in agriculture for several reasons:

• Antibiotics used in farming have also been used in human medicine.
• Animals can pass resistance to humans through live contact and/or environmental contamination.
• Meat, milk and eggs from contaminated animals (for example, poultry meat that contains antibiotic-resistant E. coli) can pass resistance to humans.

Why is antibiotic resistance scary?

Let’s rewind to 1945, when Sir Alexander Fleming won a Nobel Prize for his discovery of penicillin. In his acceptance speech, he warned even then that bacteria could become resistant to drugs. That means that some bacteria meant to be killed by antibiotics can adapt, survive and replicate. Sometimes, they pass this characteristic to other bacteria present in the gut. Antimicrobial resistance (AMR) is dangerous because it makes treatments fail when people or animals get sick.

Fast-forward nearly 80 years and AMR is one of the biggest threats in global health, food security and development today, according to World Health Organization (WHO). In 2019, almost 1.3 million deaths directly resulted from illnesses caused by drug-resistant bugs, according to a report released by the Lancet, a medical journal, on January 20, 2022. The large-scale use of antibiotics could lead to the death of up to 10 million people by 2050, meaning that one life will be taken every three seconds. In other words, superbugs could be a bigger killer than cancer, as projected in the chart below.

These alarming statistics reveal an urgent need for sweeping global changes to tackle antibiotic resistance on every front, from the healthcare industry to the agriculture sector.

Governments have introduced policies to prevent antibiotic resistance from agriculture.

Farmers began putting antibiotics in chicken feed in the 1950s after observing lower mortalities and faster body weight gain associated with their use. While the 1950s and the 1960s were the golden era of antibiotic discoveries, progress slowed down in the following decades, and new antibiotics are not currently being discovered. Meanwhile, bugs have evolved to resist many of the antibiotics available to both humans and animals. Consequently, regulatory boards have become stricter about antibiotics in animal feed.

Currently, the main uses of antibiotics in poultry productions are to treat disease, prevent disease or promote growth. The first use must exclude medically important antibiotics for humans in many countries now. The second and third uses are being increasingly restricted, as shown in the timeline below.

Denmark is a pioneer in this area and has established creative ways of following up on regulations. For example, Denmark’s government introduced a card system to name and shame drug abusers. This is done by listing the top veterinarians and farms by drug usage, then visiting those farms to ask why they are using so much.

With other countries following suit and creating their own rules, the focus on reducing antibiotic use in feed continues to grow globally.

Many producers, retailers and restaurant chains have developed ABF food products and menu items to respond to consumer demand.

The table below illustrates some examples from the U.S.

A holistic approach to ensuring poultry performance and producer profitability with a reduced reliance on antibiotics.

Many producers have been successful in making the transition to antibiotic-free production or antibiotic reduction, despite the inevitable challenges. To prevent disease in poultry and promote growth for broiler chicken, it is important to make both the outside and internal environments as beneficial and comfortable as possible for the animal.

For the outside environment, it is helpful to have a nutritionist evaluate any environmental factors, such as drinking water and air quality. Biosecurity, farm management and vaccination programs also play an important role in keeping the flock safe. 

The internal environment is related to gut health, which is directly linked to immunity and growth performance. A complete gut health program like Seed, Feed, Weed (SFW) aids in reducing antibiotic usage in poultry by:

1. Seeding the gut-favorable organisms (i.e., probiotics)
2. Feeding them and maintaining a proper environment in which they can survive
3. Weeding out the unfavorable organisms before they colonize the intestinal tract

This helps prevent pathogenic bacteria from binding to the epithelium and works to maintain microbial diversity, which improves the animal’s natural defenses.

In conclusion, with alarming predictions on what antibiotic resistance could do to people’s health and livelihood, the poultry industry is taking steps to reduce antibiotic use in animal feed. Many companies and farms have successfully switched to antibiotic-free production or antibiotic reduction in recent years. This shows that alternatives to antibiotics are available to help producers maintain their businesses. Additionally, a sustainable poultry production can also help companies reach a new market and gain a competitive advantage.

I want to learn more about poultry nutrition.

During the 38^th annual Alltech ONE Conference (ONE) in Lexington, Kentucky, Alltech was pleased to host 65 journalists from approximately 20 countries. Another 213 were in attendance virtually, representing nearly 35 countries. In a presentation on Monday, several awards were presented to honor a few of those international agricultural journalists for their excellence and leadership in sharing the stories of agriculture.

“Compelling, fact-based communication has never been more important for society, and that holds especially true for agriculture,” said Dr. Mark Lyons, president and CEO of Alltech. “No other business sector is as integral to planetary health. The stories of agriculture production, industry innovations and sustainability efforts must not only be told, but told well, which underscores the importance of the work of agricultural media.”

In partnership with the International Federation of Agricultural Journalists (IFAJ), Alltech is pleased to announce Lindi Botha of South Africa as the recipient of the 2022 IFAJ–Alltech International Award for Leadership in Agricultural Journalism. This recognition honors Alltech’s late founder, Dr. Pearse Lyons, who was a passionate storyteller with a great respect for agricultural journalists.

Botha is an agricultural journalist and communications specialist and serves as the deputy chairperson of Agricultural Writers South Africa. She has an unrelenting passion for agriculture and for writing stories that serve to enhance the sector and arm farmers with the knowledge they need to succeed in these times of political, climatic and economic uncertainty. The fast pace at which the agricultural landscape is changing necessitates an increased awareness to ensure that journalists are up to date with the latest trends and technology, and Botha prides herself on effectively and timeously communicating these advancements to farmers. A core focus of her work is communicating success stories within agriculture and ensuring that the sector is seen as a positive contributor to social change and economic upliftment.

Alltech is also proud to partner with the Latin American and Caribbean Network of Agricultural Communicators (Red CALC). The ninth annual Innovation and Quality Awards in Agricultural Journalism were presented to Sofia Neumann of Chile and Nicolás Gómez Bernal of Ecuador.

Neumann’s winning article, entitled “5 Chilean innovations that will impact the agricultural industry,” was published in Chile’s Financial Journal and addressed the impact of the adoption of research and development in the fruit sector of Chile.  Neumann highlights how the country has positioned itself as the main fruit exporter in the Southern Hemisphere with advances in areas such as breeding technologies, the automation of labor and fruit processing. Today’s biggest challenge is the transfer of knowledge to medium and smallholder farmers.

Gómez Bernal’s award-winning report, “RAZA 4 joins Latin American countries in defense of their plantations,” published in the newspaper El Productor de Ecuador, focuses on the banana industry as the first export area of many Latin American countries. However, the new Fusarium fungus, known as Tropical Race 4, could directly affect this sector. As such, different regional agencies and governments have begun taking proactive steps to help prevent the spread of this plague.

The IFAJ–Alltech International Award for Leadership in Agricultural Journalism and the Red CALC Innovation and Quality Award in Agricultural Journalism align with Alltech's vision of Working Together for a Planet of Plenty^TM, in which a world of abundance is made possible through the adoption of new technologies, better farm management practices and human ingenuity within agriculture. Alltech is proud to partner with these organizations and to support the mentorship and education of these communicators, who connect agriculture to a global audience and share the stories of agriculture through balanced, independent, evidence-based information.

“IFAJ and Red CALC share our commitment to supporting journalists who give a voice to the farmers and producers, the innovators and change-makers, and the scientists and scholars all working toward a Planet of Plenty,” said Lyons. “On behalf of Alltech, I congratulate Lindi Botha, Sofia Neumann and Nicolás Gómez Bernal as the well-deserving recipients of these awards.”

For more information about the IFAJ–Alltech International Award for Leadership in Agricultural Journalism or the Red CALC awards, contact press@alltech.com.

-Ends-

Contact: press@alltech.com

Jenn Norrie

Communications Manager, North America and Europe

jnorrie@alltech.com; (403) 863-8547

Video download: https://bcove.video/3kM8Sct

Image download: https://photos.alltech.com/pf.tlx/w2dw2cXwdGbR5

Image caption: Lindi Botha of South Africa is the recipient of the 2022 IFAJ–Alltech International Award for Leadership in Agricultural Journalism.

Image download: https://photos.alltech.com/pf.tlx/5wM5I2v5oabsc

Image caption: Steve Werblow (left), vice-president of the International Federation of Agricultural Journalists, accepted the 2022 IFAJ–Alltech International Award for Leadership in Agricultural Journalism on behalf of Lindi Botha of South Africa from Dr. Mark Lyons (right), president and CEO of Alltech at the 2022 Alltech ONE Conference.

Image download: https://photos.alltech.com/pf.tlx/2W2yDd2yI4jf6

Image caption: Sofia Neumann of Chile was recognized by Alltech and the Latin American and Caribbean Network of Agricultural Communicators (Red CALC) with an Innovation and Quality Award in Agricultural Journalism.

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Image caption: Nicolás Gómez Bernal of Ecuador was recognized by Alltech and the Latin American and Caribbean Network of Agricultural Communicators (Red CALC) with an Innovation and Quality Award in Agricultural Journalism.

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Image caption: Dr. Mark Lyons (left), president and CEO of Alltech, presented the Latin American and Caribbean Network of Agricultural Communicators (Red CALC) Innovation and Quality Awards in Agricultural Journalism to Sofia Neumann (right) of Chile and Marlene Bernal Munoz (middle), accepting on behalf of Nicolás Gómez Bernal of Ecuador, at the 2022 Alltech ONE Conference.

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Image Caption: Alltech is proud to partner with the International Federation of Agricultural Journalists (IFAJ) to recognize excellence and leadership by young journalists with the IFAJ–Alltech International Award for Leadership in Agricultural Journalism.

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Image Caption: Alltech is pleased to partner with the Network of Agricultural Communicators of Latin America and the Caribbean (Red CALC) to recognize the winners of the Innovation and Quality Award in Agricultural Journalism.

About Alltech:

Founded in 1980 by Irish entrepreneur and scientist Dr. Pearse Lyons, Alltech delivers smarter, more sustainable solutions for agriculture. Our products improve the health and performance of plants and animals, resulting in better nutrition for consumers and a decreased environmental impact.

We are a global leader in the animal health industry, producing specialty ingredients, premix supplements, feed and complete feed. Strengthened by more than 40 years of scientific research, we carry forward a legacy of innovation and a unique culture that views challenges through an entrepreneurial lens.

Our more than 5,000 talented team members worldwide share our vision for a Planet of Plenty™. We believe agriculture has the greatest potential to shape the future of our planet, but it will take all of us working together, led by science, technology and a shared will to make a difference.

Alltech is a private, family-owned company, which allows us to adapt quickly to our customers’ needs and maintain focus on advanced innovation. Headquartered just outside of Lexington, Kentucky, USA, Alltech has a strong presence in all regions of the world. For more information, visit alltech.com, or join the conversation on Facebook, Twitter and LinkedIn.

Reports of avian influenza (or bird flu) are currently resurfacing around the world. Cases of H5N1 HPAI have been confirmed in many countries and various regions of Asia, Europe and North America, affecting both the commercial and wild bird populations. Thus far, more than 31 million birds have been culled this year in an effort to try to prevent the further spread of the current avian influenza (AI) virus outbreak.

In this article, you will learn more about the signs and symptoms of AI, some best practices to help prevent the spread of AI, and several recommended actions to take and resources to turn to if your flock tests positive for avian influenza.

Signs and symptoms of avian influenza in poultry

Avian influenza is a disease caused by influenza type-A viruses, which can infect both wild and domestic birds. Several factors can contribute to the spread of AI, such as migratory bird flight patterns, international trade and human-wild bird points of cross-contact. AI is more commonly detected in colder regions due to the resilience of the virus in low to freezing temperatures.

There are two clinical types of influenza virus in poultry: highly pathogenic (HP) and low-pathogenic (LP). The HP strains of bird flu can spread rapidly among poultry flocks and may cause multi-organ failure and sudden high mortality levels. The LP strains of bird flu form as asymptomatic infections, respiratory disease and/or drops in production.

Symptoms indicating the presence of avian flu in birds include:

• Sudden death without any warning signs
• Purple discoloration of the wattles, comb and legs
• Swollen head, eyelids, comb, wattles and hocks
• Soft-shelled or misshapen eggs
• Decreased egg production
• Lack of energy, appetite and coordination
• Diarrhea
• Nasal discharge
• Coughing or sneezing
• Ruffled feathers

How to help prevent avian influenza in poultry

Avian influenza viruses spread through direct contact with infected birds or through contaminated feed, water, equipment and clothing. Therefore, biosecurity is the first and most important method of prevention at the farm level.

For poultry producers to prevent the introduction of the virus to their flock, they are advised to:

1. Reduce wildlife attractants:

• Remove standing water:
  • Grade your property to avoid the pooling of water.
  • Avoid walking or moving equipment near standing water used by wildlife.
• Reduce food sources:
  • Do not feed wildlife.
  • Locate your feeding structures on a clean pad.
  • Have quick clean-ups for the feed storage area.
  • Mow frequently and remove fallen fruits.
• Cover waste:
  • Do not pile used litter near barns.
  • Close dumpsters properly.
  • Keep carcasses covered.

2. Prevent wildlife access: 

Install exclusionary netting, screens and perch deterrents, like repellent gel or bird spikes.

3. Add wildlife deterrents: 

Move and replace scare devices frequently.

4. Keep birds away from areas frequented by wildfowl: 

Keep your birds indoors during high-risk times. If they cannot go indoors, make sure wild birds cannot access their feed and water sources.

5. Cover your run: 

Protect housed birds that may be able to have contact with wild birds, such as smallholding flocks in outdoor runs.

6. Maintain control over the access of people and equipment to poultry houses: 

If infected wild birds are in the area, reduce the movement of people, vehicles or equipment to and from areas where poultry are kept. Change your clothes before and after contact with your flock, and ensure that any visitors do the same.

7. Maintain sanitation of the property, poultry houses, equipment, vehicles and footwear: 

Disinfect regularly. For commercial poultry owners, clean and disinfect your housing at the end of a production cycle. Wash your hands thoroughly before and after contact with birds.

8. Avoid the introduction of birds of unknown disease status into the flock: 

Only acquire birds from sources that can verify that they are disease-free. Then, quarantine new birds for two weeks in separate quarters to ensure that they are healthy.

9. Report illnesses and bird deaths: 

Contact a vet if you have any concerns. Taking action quickly will help protect other flocks in the area if the disease is confirmed.

10. Appropriately dispose of manure and dead poultry:

Follow local guidelines regarding depopulation and disposal methods.

11. Maintain surveillance: 

At a minimum, follow local regulations regarding breeder flock monitoring and testing protocols.

Best practices to help prevent the spread of AI

Treatment with antiviral compounds is not approved or recommended for AI. It is best to have a monitoring system in place and to implement biosecurity measures as prevention against this virus.

Each country has a specific AI protocol in place, but in general, the policy is to humanely and safely cull the affected flock and enhance the biosecurity measures of the operation.

When formulating a culling policy, the World Organization for Animal Health (OIE) recommends:

• The humane destruction of all infected and exposed animals.
• The appropriate disposal of carcasses and all animal products.
• Surveillance and tracing of potentially infected or exposed poultry.
• Strict quarantine and controls on the movement of poultry and any at-risk vehicles.
• The thorough decontamination of the infected premises. 
• A period of at least 21 days before restocking.
• Following all local and national guidelines.

Vaccination can be a powerful tool to support eradication programs if used in conjunction with other control methods. Using emergency vaccinations to decrease the transmission rate could provide an alternative to preemptive culling, reducing the susceptibility of healthy flocks at risk of contracting the virus.

According to the USDA Animal and Plant Health Inspection Service (APHIS), the typical steps to take when concerned with a potential avian influenza outbreak are:

Find: Detect, report and confirm the disease.

It is important to monitor each flock closely when an AI outbreak is present in the surrounding area. If signs of AI are detected, it is important to notify the USDA or your state veterinarian immediately. The USDA will then test samples to confirm if there is a positive case of AI and will provide more information regarding the specific strain and follow-up protocols.

Respond: Quarantine, depopulate, compensate and dispose.

If a location has tested positive for avian influenza, only authorized workers are allowed in and out of the facility. All movements of birds, poultry products and equipment are restricted to avoid cross-contamination between flocks. The birds are usually depopulated within 24 to 48 hours of testing positive and are disposed of shortly thereafter.

Recover: Clean, test and restock.

When the houses are empty, you must thoroughly clean and disinfect them, along with any equipment and other potentially affected areas. The house must then stay empty for an extended period of time, which varies depending on the species of bird. The USDA collects samples and tests to ensure that the AI virus has been eliminated, and a period of vacancy is required before new birds can be placed.

Did you know?

• Although avian influenza A viruses do not typically infect people, rare cases of human infection with these viruses have been reported after unprotected contact with infected birds or surfaces contaminated with avian influenza viruses (CDC, 2017). 
• H5N1 is a highly pathogenic avian influenza (HPAI) virus. It can be deadly for poultry and humans. The first human case occurred in 1997. Since November 2003, H5N1 has killed more than 50% of the people who have been infected with it (WHO, 2020).
• H7N9 bird flu is rated by the Influenza Risk Assessment Tool as having the greatest potential to cause a pandemic, as well as potentially posing the most significant risk to severely impact public health if it were to achieve sustained human-to-human transmission.
• Humans are usually infected through close contact with infected birds. Birds shed the influenza virus in their saliva, feces and mucous. Therefore, contact with bird droppings is also a possible transmission route.

References and Resources

USDA Avian Influenza Guidance Documents, USDA APHIS | Avian Influenza Guidance Documents

Centers for Disease Control and Prevention (2017), Avian Influenza A Virus Infections in Humans

USDA 2022 Confirmations of Highly Pathogenic Avian Influenza in Commercial and Backyard Flocks, https://www.aphis.usda.gov/aphis/ourfocus/animalhealth/animal-disease-information/avian/avian-influenza/hpai-2022

World Organization for Animal Health, Avian Influenza: OIE: World Organization for Animal Health

Watt Global Media, Breaking down U.S. avian flu cases by flock type | WATTPoultry (wattagnet.com)

Food and Agriculture Organization of the United Nations, https://www.fao.org/avianflu/en/qanda.html

I would like a FREE avian influenza poster

[Ciudad de Serdán, Mexico] – On April 5, Alltech took steps to advance its leadership in sustainability through the company’s first global renewable energy project, a photovoltaic solar energy system, located in its production plant in Serdán, Mexico. The plant also presented its new source of compressed natural gas, which will help to considerably mitigate its environmental impact.

During the event, which was attended by local authorities, industry representatives and Alltech’s president and CEO, Dr. Mark Lyons, it was highlighted that this new energy system — designed by the company Iberdrola — will cover 46% of the Alltech Serdán plant’s energy needs. This will result in an energy savings of 22% in the first year, and an annual reduction of 20% of its CO₂-eq emissions (665 fewer tons of CO₂-eq emissions).

 “Alltech strives to have a positive impact in the 350 global communities in which we live and work, and our team in Serdán has long been exemplary in this regard,” said Dr. Mark Lyons. “Today, they have taken a tremendous step forward in advancing our efforts to reduce the environmental impact of our operations.

“The milestone completion of these energy projects was also a celebration of this team’s long-standing spirit of ‘making a difference.’ The products produced at this facility are at the core of our Planet of Plenty™ vision, which aims to improve animal welfare and feed efficiency, while ensuring nutrition for all and reducing environmental impact. For example, the Serdán team is committed to replanting yucca plants — three for each one harvested in the production of our De-Odorase® product — and they consistently put the community at the forefront of their endeavors. This facility and our local team members are truly a testament to our vision of Working Together for a Planet of Plenty™.”

Alltech Serdán also inaugurated a new system for the use of compressed natural gas, a more environmentally friendly fuel, which will further contribute to a reduction in its environmental impact. Designed with the company Enepres, this new energy source, unlike liquified petroleum gas, emits 30% less carbon dioxide (CO₂) and 65% less carbon monoxide (CO). The result is an annual reduction of 17% of its CO₂-eq emissions (570 fewer tons of CO₂-eq).

"These projects readily demonstrate Alltech's interest in investing significantly in energy efficiency and renewable energy," said Paul Kilgallen, Alltech Serdán plant manager. "The initiatives support our efforts to offer sustainable solutions that optimize the productivity of livestock producers, and at the same time, uphold the social responsibility we have as a business and as an industry."

Alltech Serdán’s new energy system and transition to natural compressed gas are also representative of Alltech’s efforts to achieve its emission reduction goals by 2030, deliver on its commitment to several UN Sustainable Development Goals, and achieve its vision of a Planet of Plenty™.

The Alltech ONE Conference (ONE) will feature tracks that will uncover the challenges and opportunities in agriculture, business, health and wellness, and professional development. Now in its 38^th year, Alltech’s global agri-food conference continues to be an invaluable resource, uniting thought leaders and changemakers in an exploration of the power of science, sustainability and storytelling. This annual flagship event will be held May 22–24, both in person in Lexington, Kentucky, and virtually on a first-class platform, with live-streaming keynote and select on-demand track presentations available to ensure accessibility to everyone, everywhere.

Many topics* are slated for discussion at ONE, including:    

Aqua

• Holistic Gut Health: The Latest Improvements in Fish Nutrition
• Inside Out: Developing Healthy Skin, Guts and Gills
• Wave of the Future: Exciting New Developments in Aqua-Tech
• Aqua Investors: The Big Bad Wolves — or Our Rescuers?
• Aqua On Top: Building on Aquaculture's Unfair (Sustainable) Advantage

Beef

• Beef and Global Food Security: Resource-Use Efficiency for Protein Production
• Looking Ahead: Consumer Trends and Beef Production Systems
• Beef x Dairy: A Growing Link in the Supply Chain
• Beef and Global Food Security: Resource-Use Efficiency for Protein Production
• Better Connection: Why This Telecommunications Company Invests in Beef
• Better Beef: Exploring the Need for Innovation in the Beef Industry
• A New Day for Beef: Turning Sustainability Challenges Into Opportunities
• A Blueprint for Success: Getting Team Buy-In for New Products
• Organic Trace Minerals and Their Impact on Fetal Programming

Crop Science

• Little Bugs, Big Impact: Soil Microbes and Fertility
• Planting the Seed: Growing Through Strategic Partnerships
• The Growing Field of Crop Science: Performance, Sustainability and Innovation
• Bridging the Gap: Merging Conventional and Biological Innovations to Drive Crop Productivity
• Soil Biological Analysis: A Simple Tool for On-Farm Soil Health Assessments

Dairy

• Dairy Market Trends: Making Predictions During a Pandemic
• Dairy Gone Digital: Sustainability and On-Farm Technologies
• Planning for Success: Animal and Human Welfare on Dairy Operations
• Crème de la Crème: Large Herd Management in the Desert
• Predictions and Positioning for the Next 10 Years
• Chewing the Cud: Transparency and Communication in the Dairy Industry
• Sharing the Plate: Exploring Byproduct Utilization
• Bringing Data to Sustainability: Alltech E-CO₂
• Lessons Learned: Sustainability Goals for the Dairy Industry
• Transition to a Successful Lactation Cycle

Equine

• Exceptional Equines: All About Regenerative Medicine for Horses
• Taking Flight: Finding a Niche in the Horse Business
• Forage Quality: How Is It Measured, and Why Is It Important for Your Horse?
• Recipe for Success: How Mrs. Pastures Became the Top Horse Treat in America
• Achieving Greatness: Olympic Dreams — and A Lot of Hard Work
• Start 'Em Young: Building the Equine Bone Matrix
• Not Just a One-Trick Pony: 10 Great Social Media Strategies
• The Significance of Selenium: Exploring A Decade of Research

Pet

• The Golden Years: Strategies for Senior Pet Health
• Your Pet and You: Pet and Human Crossover Trends and Insights
• Brain Power: Supporting Our Pets' Cognitive Health at All Life Stages
• The Truth About Pet Food Mergers and Acquisitions: Revelations from an Industry Insider
• Planet-Friendly Pets: Sustainability Hot Topics in the Pet Industry

Pig

• The Zinc Oxide Ban: Nutritional Ramifications and Global Implications
• Caring for Disease-Challenged Pigs: Can Changing Nutrient Sources Affect Their Performance?
• The Buzz About Xylanase: Is It Here to Stay?
• Transformational Trends: How Can the Swine Industry Meet Consumers' Demands?
• Pork Producer Panel: The Challenges and Long-Term Effects of COVID-19
• Long Live the Sow: Protecting Your Herd
• Sustainability in Pork Production: The New Normal
• Developing a Productive Gilt: How Nutrition Affects Lactation
• Sow Mortality: Addressing an Industry-Wide Issue
• Smart Farms: Integrating AI and IoT Into Commercial Pig Operations

Poultry

• Protection Through Immunity: A Holistic Approach to Poultry Production
• Leveling Up: Improving Sustainability at Each Stage of Poultry Production
• Knowing Poultry Consumers and Delivering What They Want
• Antibiotic Resistance: A Hidden Problem for Poultry Production
• We're All in This Together: How COVID-19 Impacted the Poultry Industry
• Poultry Innovations: Where Are We Now, and Where Are We Going?
• Driving Demands: Shifting the Focus to Poultry Welfare
• Efficient, Sustainable Performance: The Impact of Organic Trace Minerals
• Balancing Animal Welfare and Sustainability: A Global Panel Discussion
• Understanding Coccidiosis: A Proactive Approach to a Major Poultry Challenge

Business

• The Power of Why: Aligning Business With Purpose
• Price Pressure: Doing Business During a Pandemic
• Business as (Un)usual: Embracing New Models
• From the Great Resignation to the Great Re-Engagement
• From Soil to Slainté: Making Irish Whiskey
• Echoes of War: The Global Impact of Conflict
• Making Moves: Turning a Vision Into Reality
• Partnering for Success: Why Business is Better Together

Health and Wellness

• The Science of Happiness: How to Make it Work for You
• Eating for Health and the Planet: A Guide to a Sustainable Diet
• Managing Stress and Overcoming Burnout: How to Live With Intention and Purpose
• It's Not Just Your Genes: Understanding the Equation That Drives Your Health
• Migraines and the Diet: The Myths vs. the Facts
• The Promise of Health Through Agriculture

Neurogastronomy

• Neurogastronomy: A Road to Global Health and a Planet of Plenty
• The Neuroscience of Flavor and Flavor Manipulation
• Extraordinary Eating: Enhancing Food Health and Flavor Through Neurogastronomy
• Food, Farming and You: What Neurogastronomy Can Teach Us About the World
• How We Eat is Who We Are: Gastronomy as a Shared Destiny

Stay Curious

• Redefining Resilience: Know Your Achilles Heel
• Crossed Wires: Culture and Communication
• Pitch With a Purpose: Innovation Driven by Compassion
• If I Can: Limitless Potential In Practice
• Pulling Up a Chair: Inclusion as a Key to Success
• Safety First: The Non-Negotiable of Psychological Security
• Do Things, Tell People: The Power of Personal Branding and Social Media Storytelling
• The Power of Purpose
• Meaningful Career Connections
• XYZ: Leading the Alphabet Soup of Generations
• Winning Body Language for a Successful Career

*Topics are subject to change. Some track topics are virtual or in-person only. Check the agenda for details.  

In addition to the many track topics, ONE attendees will be inspired by keynote speakers who have unleashed the power of innovation and courageous leadership to make a positive impact, including:

• Mick Ebeling, founder and CEO of Not Impossible Labs and author of “Not Impossible: The Art and Joy of Doing What Couldn’t Be Done,” will take the ONE mainstage in person, and his presentation will also be live-streamed for those joining virtually.
• Paul Polman, presenting virtually at ONE, has been described by the Financial Times as “a standout CEO of the past decade”. While serving as the CEO of Unilever, he stopped reporting quarterly earnings to focus on a long-term strategy that would successfully double revenues while reducing the company’s environmental impact by half.   
• Heather White, author, founder and CEO of “OneGreenThing,” will present on the mainstage at ONE, and her presentation will also be live-streamed for those joining virtually. She brings two decades of environmental advocacy work and national nonprofit leadership to life with her joyful and practical book, "One Green Thing: Discover Your Hidden Power to Help Save the Planet".
• Dr. Mark Lyons, president and CEO of Alltech, will welcome all ONE attendees, both in-person and virtually. Based on Alltech’s belief that agriculture has the greatest potential to shape our world’s future, he launched the company’s vision of Working Together for a Planet of Plenty™ in 2019. He has called for collaboration to improve nutrition, human and animal well-being, and the replenishment of natural resources.
• Nikki Putnam Badding, will present in-person and virtually during ONE about the crucial importance of making nutrition accessible to all. As a registered dietitian nutritionist, she brings human health expertise to her role as managing director and chief dietitian of Acutia, Inc., an Alltech company.

• Dr. Karl Dawson, scientific advisor with Alltech, will join the keynote lineup in person and virtually to discuss how animal agriculture can be part of the solution to improving sustainability.

As the Alltech ONE Conference returns live to Lexington, Kentucky, after being a virtual-only event for the past two years, it will also feature a weekend of fun-filled activities for all. For more details about the ONE Weekend activities and tours, visit one.alltech.com/one-weekend.

Registration for the Alltech ONE Conference is open at one.alltech.com. Join the conversation across social media with #AlltechONE.

[DUNBOYNE, Ireland] – Alltech has released data from a new meta-analysis, published in Poultry Science, that demonstrates that dietary supplementation with Bio-Mos® at 1.0 kilogram per ton improved the production performance of laying hens and reduced their carbon footprint, therefore enhancing the sustainability credentials of egg production. Additionally, the results of feeding Bio-Mos included increased hen day production (by 1.76%), a decreased feed efficiency rate (by 26.64 grams of feed per kilogram of eggs produced).  Enhanced protein output was also observed, as the egg mass increased by 0.95 grams per day per hen and produced an overall better-quality egg, as the eggshell thickness increased by 0.05 millimeters. Overall, the study shows that profitability increased from feeding Bio-Mos to laying hens.

“A strong focus on optimizing the gut health of birds is crucial to enable egg producers to navigate the increasing production challenges threatening their birds' productivity and bottom line,” said Dr. Saheed Salami, research fellow at Alltech. “This meta-analysis has confirmed that Bio-Mos is an effective nutritional solution for improving gut health and egg production efficiency while contributing positively to the sustainability performance of egg production.”

Feed and total emission intensities were used as metrics for quantifying the environmental performance of feeding Bio-Mos. The simulated lifecycle assessment revealed that supplementing Bio-Mos decreased the feed and total emission intensities of egg production by
-1.3% and -1.5%, respectively. The environmental benefits associated with the study are equivalent to a reduction of 890 tons of CO2-equivalent for 62 weeks of egg production from a flock of one million birds. This carbon emission savings is equivalent to 583 fewer cars on the road, 1,035 intercontinental return flights and 600 houses’ use of electricity.

The sustainability benefits of Bio-Mos, as illustrated by the meta-analysis, include:

• Improved animal production efficiency and increased edible protein output
• Reduced food loss
• Improved welfare through improvements in gut health
• Reduced arable land use and other agricultural inputs for feed crop production
• Increased profitability and economic livelihood for animal producers
• Reduced carbon footprint of egg production

“Sustainability is growing in importance, and in my mind, it is the new non-negotiable, in just the same way that food safety and welfare are non-negotiable,” said Dr. Jules Taylor-Pickard, global director of gut health management at Alltech. “This novel meta-analysis demonstrates that sustainability can improve productivity in a profitable manner — helping to ensure a better outlook for future generations.”

Bio-Mos is a unique product derived from a select strain of Saccharomyces cerevisiae yeast using a proprietary process developed by Alltech and is incorporated into birds’ diets to support their overall performance. Effective during all phases of growth, Bio-Mos is designed to feed the gastrointestinal tract, thereby maximizing performance and profitability. It has had a market presence for more than 20 years and is supported by over 734 trials and 114 peer-reviewed publications. These meta-analysis studies reaffirm that feeding Bio-Mos offers unique production performance, economic and environmental benefits to laying hen productions while positively impacting the food supply chain and supporting a Planet of Plenty™.

For more information on Bio-Mos and this meta-analysis data, visit alltech.com/bio-mos.

In fewer than 100 days, the Alltech ONE Conference (ONE) will return to Lexington, Kentucky, for a collaborative exploration of the challenges and opportunities in the agri-food industry and beyond. Alltech, a global leader in animal health and nutrition, announced that their 38th annual flagship event will be held May 22-24 both in person and virtually on a first-class platform, with live-streaming and on-demand presentations available to ensure accessibility to everyone, everywhere.

Reflecting the most relevant topics impacting the agri-food industry, the key themes of the discussions held at ONE will include science, sustainability and storytelling.  

“The opportunities are abundant for the global agri-food sector to shape the future of our planet,” said Dr. Mark Lyons, president and CEO of Alltech. “We can deliver nutrition for all, while fuelling economic vitality and replenishing our Earth’s resources. The potential for impact is profound, but it requires a higher level of commitment and collaboration from every one of us. ONE is much more than a gathering; it is an invitation to step forward and share in a vision of promise for our ONE planet.”

ONE attendees will derive inspiration from keynote speakers who have unleashed the power of innovation and courageous leadership for positive impact.

Mick Ebeling, founder and CEO of Not Impossible Labs and author of “Not Impossible: The Art and Joy of Doing What Couldn’t Be Done,” will take the ONE mainstage in person, and his presentation will also be live-streamed for those joining virtually.

Ebeling was recently named by Fortune Magazine as one of the Top 50 World’s Greatest Leaders. He is a recipient of the Muhammad Ali Humanitarian of the Year Award and is listed as one of the world’s most influential creative people by The Creativity 50s. Ebeling has sparked a movement of pragmatic, inspirational innovation, and as a career producer and filmmaker, he harvests the power of technology and storytelling to change the world.

Presenting virtually is Paul Polman, who has been described by the Financial Times as “a standout CEO of the past decade”. As CEO of Unilever (2009-2019), he stopped reporting quarterly earnings to focus on a long-term strategy that would successfully double revenues while reducing the company’s environmental impact by half.   

Prior to joining Unilever, Polman served as CFO and vice president for the Americas at Nestlé and as president for Western Europe at Procter & Gamble. He was a member of the UN Secretary General’s High-Level Panel, which developed the Sustainable Development Goals and which he continues to champion, working with global organizations to push the 2030 development agenda.  

Paul’s new book, “Net Positive,” is a call to arms to courageous business leaders, outlining how to build net-positive companies that profit by fixing the world’s problems rather than creating them. He serves as the chair of IMAGINE — a social venture dedicated to systems change — and of the Saïd Business School. He is vice-chair of the UN Global Compact and is a B Team leader and honorary chair of the International Chamber of Commerce, which he led for two years.  

While the world-class keynote speakers at ONE will offer universally valuable insights, the subject- and species-specific tracks will explore emerging opportunities in aquaculture, beef, crop science, dairy, pig, poultry, equine, health and wellness, business, and brewing and distilling. Confirmed speakers are currently listed on the ONE website, with more to be added.   

Virtual attendees of ONE will have access to live-streamed keynotes and pre-recorded track presentations that can be viewed on-demand. For in-person attendees, the ONE experience will extend into beautiful downtown Lexington, Kentucky, with special events, dinners and tours.   

To learn more about the Alltech ONE Conference, including how to register, visit one.alltech.com. Join the conversation across social media with #AlltechONE.

Since 1985, Alltech’s annual conference has drawn leaders, innovators and changemakers within agri-food to Lexington, Kentucky. In 2020, Alltech reimagined the event in a virtual format to ensure that its ideas and inspiration could reach everyone, everywhere. Last year, the virtual event drew more than 10,000 people, including over 400 media, from 101 countries.