North America

Alltech breaks ground on Dueling Barrels Brewing & Distilling Co. in Eastern Kentucky

Dr. Pearse Lyons, president and founder of Alltech, along with Deirdre Lyons, co-founder of Alltech and Director of Corporate Image and Project Management break ground with local leaders and contractors on Dueling Barrels Brewing & Distilling Co. in downtown Pikeville, in Eastern Kentucky on July 30, 2015.

[PIKEVILLE, Kentucky] – Eastern Kentucky is one step closer to having its first (legal) distillery and brewery, after Alltech broke ground today on Dueling Barrels Brewing & Distilling Co. in downtown Pikeville, Kentucky.

The combined brewery and distillery, expected to open in Spring 2017 at a cost of $13 million, will be uniquely Eastern Kentucky-inspired. It will feature its own range of beer and spirits that celebrate the area, including a legal moonshine and bourbon.

For over a year the design team has worked on a building that will embrace the rich history and culture of the region. The story of the Hatfields and McCoys, along with the region’s music heritage, will be part of the overall strategy.

“With Alltech’s global reach, it is expected that Dueling Barrels’ beer, whiskey and moonshine, all from Eastern Kentucky, will go to the global market by the end of next year,” said Dr. Pearse Lyons, president and founder of Alltech. “It is also our hope that Dueling Barrels will extend the Kentucky Bourbon Trail into Eastern Kentucky, bringing visitors, tourism dollars and international publicity with it. If Dueling Barrels is added to the Kentucky Bourbon Trail tour by the Kentucky Distillers’ Association, it would become the first and only stop east of Lexington.”

The distillery name was inspired by the notorious feuds between the Hatfields and McCoys, and is a double entendre with gun barrels and whiskey barrels. Dueling Barrels will feature tours of the brewery and distillery, beginning with a visit to a small theatre to view a video of what guests will experience. A tour of the distillery and brewhouse will follow, where the process will be explained in depth, and then will end with a visit to the tasting room where the products can be sampled. 

The Dueling Barrels building is being designed to be pleasing to both the front (Main Street) and the back (Second Street) in Pikeville and to tie in with the local architecture. Kentucky craftsmen are currently making copper pot stills which will proudly sit facing Hambley Boulevard and can be viewed from the street. Artisan stone masons from Rockcastle County, Kentucky will complete interior and exterior Kentucky fieldstone work. Hambley Boulevard will be fronted with the Kentucky fieldstone, whereas the Second Street side is designed to fit in with the current streetscape and will feature three separate shop fronts with unique designs.

A careful demolition of the former downtown property on the site started in early 2015 to make room for the new building. Brewing and distilling equipment is currently being constructed. Dueling Barrels has also led to a commitment from local businessman Mitch Potter to develop an Irish-style brewpub restaurant next to the brewery and distillery.

Alltech is investing in Eastern Kentucky because Alltech’s founders Pearse and Deirdre Lyons have an affinity for Eastern Kentucky, thanks to the region’s similarities with their native Ireland. They believe that by acting as a catalyst, others will follow suit as they bring new business to the area.

The new Dueling Barrels site is part of a continued global expansion of the Alltech Beverage Division.The beverage division began with a single brewery in downtown Lexington, Kentucky, and 10 years later the addition of a distillery, Town Branch, was completed. As demand has increased for the company’s products, additional capacity with storage and bottling lines has been added at a second Lexington site on Angliana Avenue five minutes from the original brewery. Larger brewhouses are to be installed at both Lexington sites by year’s end.

Overseas, Alltech acquired two breweries in Ireland and the U.K. earlier this month as part of an acquisition that will help the company broaden its reach. 

Alltech to present student research award, trace mineral symposium and four posters at the PSA annual meeting

[LEXINGTON, Ky.] – When the Poultry Science Association (PSA) hosts their 104th annual meeting in Louisville, Kentucky, July 27-30, Alltech will be sponsoring and chairing a symposium, “Changing Insight into the Role of Trace Minerals,” as well as presenting its annual Alltech Student Research Manuscript Award and four research posters.

The 32nd Alltech Student Research Manuscript Award is bestowed upon a student who is the senior author of an outstanding research manuscript in Poultry Science or The Journal of Applied Poultry Research. Alltech has sponsored the award since 2000, recognizing young leaders in scientific innovation for their commitment to publishing and sharing the work within the poultry sector.

The meeting is also significant for Alltech because it will be hosted by the University of Kentucky (UK), with whom Alltech has a long history of research collaboration. In 2012, UK became Alltech’s first formal partner in a global research alliance program that has now grown to 23 partners globally. Alltech’s relationship with the University of Kentucky, however, dates even further back and includes a poultry-specific research partnership that was forged in 2004. The UK Poultry Research facility enables Alltech and UK to conduct joint trials with broilers, egg-type pullets and laying hens, specifically studying microorganisms, alternative strategies to antibiotic growth promoters and nutrient digestibility and bioavailability. The Alltech-University of Kentucky Nutrition Research Alliance has resulted in seven theses, four book chapters, 21 peer-reviewed journal articles and 120 scientific abstracts. Research at UK also provided data for the FDA’s approval of organic selenium in the diets of poultry.

Alltech’s continued commitment and partnership with academia to discover innovative strategies and applicable on-farm data for poultry producers worldwide will be highlighted in the following presentations at the 2015 PSA:

  • Monday, July 27 — Student Competition: Metabolism and Nutrition: Nutrition I
    11:15 a.m.
    Use of sorghum and field peas to replace corn and soybean meal in diets for heritage chicken breeds

    Tatijana Fisher*1, Anthony Pescatore1, Jacquie Jacob1, Austin Cantor1, Mike Ford1 and Tuoying Ao2, 1University of Kentucky, Lexington, KY,2Alltech Inc, Nicholasville, KY
  • Thursday, July 30 — “Changing Insight into the Role of Trace Minerals” symposium presented and chaired by Alltech
    8:00 a.m.
    The many faces of trace mineral nutrition: Looking backward, looking forward

    P. Ferket, North Carolina State University, Raleigh, NC

    8:30 a.m.
    Setting new standards for trace mineral nutrition - differentiating sources based on ability to meet requirements

    H. Rostagno, Federal University of Vicosa, Vicosa, MG, Brazil

    9:00 a.m.
    Poultry genetics from a nutritional perspective: How do trace minerals affect gene expression?

    C. Ashwell, North Carolina State University, Raleigh, NC

    9:30 a.m.
    Focusing on meat quality and consumer acceptance: Dietary mineral form and control of oxidation

    F. Rutz, Federal University of Pelotas, Pelotas, RS, Brazil

    10:30 a.m.
    Nutrient-mineral interactions: Understanding effects of minerals on key enzyme functions - in the feed and in physiology

    T. Applegate, Purdue University, West Lafayette, IN

    11:00 a.m.
    Defining appropriate mineral supplementation and management: New ways to describe the nutritional vales and potential detrimental effects of dietary minerals
    K. Dawson, Alltech Inc., Nicholasville, KY
  • Thursday, July 30Pathology
    1:45 p.m.
    Comparison of the performance of coccidia vaccinated broiler chickens fed either Natustat
    ® or Natustat® NS
    Greg Mathis*1, Brett Lumpkins1, Ted Sefton2, and WD King2, 1Southern Poultry Research Inc, Athens, GA, 2Alltech Inc, Nicholasville, KY
  • Posters — Available for viewing Monday afternoon through Thursday morning. Location: Ballroom AB.

Poster #






Metabolism and Nutrition: Enzymes

Does pelleting Allzyme SSF® feed affect broiler growth response?

R. A. Renema1, D. R. Korver*1, J. Saunders-Blades1, P. Klita2, P. Groenewegen3, and A. E. Sefton3

1University of Alberta, Edmonton, AB, Canada, 2Hi-Pro Feeds, Sherwood Pk., AB, Canada, 3Alltech Inc, Guelph, ON, Canada


Metabolism and Nutrition: Feed Additives

Microalgae supplementation in broiler diets enriches docosahexaenoic acid content of meat and improves bone strength

Tuoying Ao*, Lizza M. Macalintal, Marquisha A. Paul, Anthony J. Pescatore, Austin A. Cantor, Phyllis Glenney, Mike J. Ford, and Karl A. Dawson

Alltech-University of Kentucky Nutrition Research Alliance, Lexington, KY.


Metabolism and Nutrition: Feed Additives

Effect of EconomasE® compared with other antioxidants on broiler breeder production, egg, embryo, chick quality, and early broiler growth traits

R. A. Renema1, A. Pishnamazi1, R. Samuel*2, and A. E. Sefton3

1University of Alberta, Edmonton, AB, Canada, 2Alltech Inc, Nicholasville, KY, 3Alltech Inc, Guelph, ON, Canada.


Physiology, Endocrinology, and Reproduction

Effects of dietary All-G-Rich® and EconomasE® on semen quality of broiler breeder roosters

Lizza M. Macalintal*, Tuoying Ao, Anthony J. Pescatore, Austin H. Cantor, Mike J. Ford, William D. King, and Karl A. Dawson

Alltech-University of Kentucky Nutrition Research Alliance, Lexington, KY 


Alltech features 15 research abstracts at 2015 JAM

[LEXINGTON, Ky.] –   Global animal health and nutrition leader Alltech will showcase 15 abstracts at the Joint Annual Meeting (JAM) of the American Dairy Science Association (ADSA) and the American Society of Animal Science (ASAS) in Orlando, Florida, from July 12-16.

“This year’s abstracts highlight Alltech’s continued commitment and partnership with academia to find innovative strategies and applicable on-farm data,” said Dr. Karl Dawson, vice president and chief scientific officer at Alltech. “Through scientific exploration on industry issues, Alltech Research aims to addresses real production needs and implement new technologies along with systems and services to achieve sustainable profitability for our customers. We look forward to sharing this information at JAM.”

Research posters to be presented at this year’s meeting:

  • Transcriptional profiles of adipose tissue from finishing beef steers fed diets supplemented with Aspergillus oryzae  K. Brennan*, D. Graugnard, A. Smith, T. Fisher and L. Spangler, Alltech, Nicholasville, KY


  • Supplementation with a DHA-rich microalgae alters muscle gene expression profiles in finishing beef heifers K. Brennan*1, D. Graugnard1, A. Smith1, J. Drouillard2, and K. Jacques1, Alltech, Nicholasville, KY,  2Kansas State University, Manhattan, KS


  • The effects of nitrate or live yeast culture on methane mitigation in a continuous culture system  C. Massie*1, B. Wenner1, A. Gehman2, Z. Yu1, K. Wrighton1 and J. Firkins1, 1The Ohio State University, Columbus, Ohio, 2Alltech, Nicholasville, KY


  • Ruminal and production effects of supplementing high and low forage dairy rations with a live yeast culture M. Weatherly*1, A. Gehman2, A. Lisembee2, J. Clark1, L. Ball2, and J. Bewley 1, 1University of Kentucky, Lexington, KY, 2Alltech, Nicholasville, KY


  • Effect of supplemental level of Optigen on the milk performance and plasma biochemical indices of dairy goat W. Hui1, X. Neil2, and  L. Jun*1, 1Alltech-NWAFU Animal Science Research Alliance, Northwest A&F University, Yangling, Shaanxi, China, 2Alltech China, Chaoyang District, Beijing, China


  • Characterization of novel polymers for alkaloid adsorption M.B. Kudupoje*12, E.S. Vanzant1, A. Yiannikouris2, K.A. Dawson2, and K.R. McLeod2 , 1Alltech-University of Kentucky Nutrition Research Alliance, Lexington, KY 2 Alltech Center for Nutrigenomics and Applied Animal Nutrition, Nicholasville, KY


  • Muscle gene expression patterns in finishing steers supplemented with dietary Amaize (Aspergillus oryzae extract) D. Graugnard *1, K. Brennan1, A. Smith1, S. Moisa2, and J. Loor2, 1 Alltech Center for Nutrigenomics and Applied Animal Nutrition, Nicholasville, KY, 2Department of Animal Sciences, University of Illinois, Urbana, IL


  • Total replacement with organic minerals regulates endometrial gene expression patterns that improve reproductive performance status in dairy heifers D. Graugnard*, A. Smith, S. Andrieu, and K. Brennan, 1Alltech Center for Nutrigenomics and Applied Animal Nutrition, Nicholasville, KY


  • Effects of feeding slow-release NPN and microbial fermentation extracts on ruminal pH, ammonia and volatile fatty acids F. Diaz-Royon*1, A. Garcia1, K. Kalscheur2, and K. Mjoun3,1 Dairy Science Department, South Dakota State University, Brookings, SD 2U.S. Dairy Forage Research Center, USDA-ARS, Madison, WI, 3Alltech, Brookings, SD


  • Microalgae meal affects heifer performance and plasma fatty acids J. Axman*1, C. Van Bibber-Krueger1, C. Weiss1, C. Alvarado-Gillis1, J. Thieszen1, K. Phelps1, J. Gonzalez1, K. Jacques2 and J. Drouillard1, 1Kansas State University, Manhattan, KS, 2Alltech, Nicholasville, KY


  • Effects of supplementing slow-release urea in combination with steam-flaked corn or high-moisture corn on ruminal fermentation and lactational performance of dairy cows  B.M. Tye*1, K. Neal1, S.Y. Yang1, J.S. Eun.1, A.J. Young1, and K. Mjoun2. 1Department of Animal, Dairy and Veterinary Sciences, Utah State University, Logan, UT, 2Alltech, Brookings, SD


  • Feeding microalgae meal (Schizochytrium limacinum CCAP 4087/2) to finishing cattle I: Effects on visceral and subcutaneous adipocyte size and Longissimus lumborum muscle fiber characteristics K.Phelps*1, J. Gonzalez1, D. Burnett1, C. Alvarado-Gilis1, M. Vaughn1, C. Weiss1, C. Van Bibber-Krueger1, J. Axman1, J. Thieszen1, K. Jacques2 and J. Drouillard1, 1Kansas State University, Manhattan, KS, 2Alltech, Nicholasville, KY


  • Feeding microalgae meal (Schizochytrium limacinum CCAP 4087/2) to finishing cattle II: Effects on Longissimus lumborum fatty acid profile and meat quality K. Phelps*1, J. Gonzalez1, C. Alvarado-Gilis1, D. Burnett1 , M. Vaughn1, S. Ebarb1, C. Weiss1, C. Van Bibber-Krueger1, J. Axman1,  K. Jacques2 and J. Drouillard1, 1Kansas State University, Manhattan, KS, 2Alltech, Nicholasville, KY


  • Effects of feeding algae rich in docosahexaenoic acid (DHA) on lactation and reproductive performance of dairy cows  L. Sinedino*1, T. Fabris1, C. Narciso2, L. Lucena1 , P. Honda1, G. Maia1, M. Boland3, C. Staples1, W. Thatcher1,  and J. Santos1, 1University of Florida, Gainesville, FL, 2Sequoia Veterinary Services, Tulare, CA, 3Alltech, Nicholasville, KY


  • Effects of dietary mannan oligosaccharide supplementation on performance and immune response of sows and their offspring  X.D. Duan1, D.W. Chen1, P. Zheng1, G. Tian1, J.P. Wang1, X.B. Mao1, J. Yu1, J. He1, B. Li1, Z.Q. Huang1, Z.G. Ao2 and B. Yu*1, 1Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan, China, 2Alltech Biological Product (China) Co. Ltd, Beijing, China

Alltech offers virtual pass to ideas for transforming business, ag and food and beverage

Ninety-four recorded presentations from the 2015 Alltech Rebelation international conference are now available on the Alltech Idea Lab at

[LEXINGTON, Ky.] – In late May, more than 3,000 people from 68 countries journeyed to Lexington, Kentucky, USA for the Alltech REBELation, a conference exploring innovation, inspiration and world-changing ideas. Keynote speakers including General Colin Powell, former Procter & Gamble global marketing officer Jim Stengel; futurethink CEO Lisa Bodell; and University of Kentucky men’s basketball coach John Calipari were joined by experts from Google, McDonald’s, Whole Foods, JBS, The HANOR Company, Buffalo Wild Wings, Dogfish Head Craft Brewery, Maker’s Mark and more to discuss strategies for transforming business, agriculture, food and beverage, and life.

Great ideas, however, should not be limited to the confines of a conference. To spark a further “REBELation,” recorded presentations from the Alltech REBELation are now available online through the Alltech Idea Lab. Free to media and registered attendees of the Alltech REBELation, those who missed the event are also able to access the multimedia content by purchasing a $195 virtual pass.

The virtual pass to the Alltech REBELation on the Alltech Idea Lab includes the following presentations:

  • Excerpts from “Leadership Lessons,” General Colin Powell, U.S. Army Retired, former United States Secretary of State
  • Excerpts from “Conscious Capitalism,” Walter Robb, co-CEO of Whole Foods
  • “Digital Biology: Life is the New Black,” Raymond McCauley, biotechnology & bioinformatics chairperson, Singularity University
  • “The True Cost of Food Waste,” Dan Glickman, former U.S. Secretary of Agriculture; former congressman (D-KS); senior fellow at the Bipartisan Policy Center
  • “From Dream to Achievement,” John Calipari, head coach of the University of Kentucky Wildcats
  • “Kill the Company,” Lisa Bodell, innovation expert, founder and CEO of futurethink and author, Kill the Company
  • “What’s Your REBELation?,” Dr. Pearse Lyons, president and founder of Alltech
  • “Aha! How to Build a Brand in 2015 and Beyond,” Jim Stengel, former global marketing officer, Procter & Gamble, and author, Grow: How Ideals Power Growth and Profit at the World's Greatest Companies
  • Excerpts from “It’s Your Ship,” Mike Abrashoff, former U.S. Navy commander and author, It's Your Ship
  • “Trends in Global Beef Production,” Aidan Connolly, chief innovation officer at Alltech
  • “Listening Across Generations,” Dr. Aoife Lyons, director of educational initiatives at Alltech
  • “Future of Food: The Collaborative,” Dr. Mark Lyons, global vice president and head of Greater China at Alltech
  • “What’s Your Risk?,” Dr. Pearse Lyons, president and founder of Alltech


  • “What if Minerals Could Do More with Less?,” Steve Elliott, global director of the Mineral Division at Alltech
  • “How to Survive in a Changing Global Industry,” Dale Moore, founder and general manager at Cattleman’s Choice Feedyard, Inc.
  • “The Impact of Globalization on the Beef Industry,” Jerry O’Callaghan, investor relations officer at JBS
  • “Antibiotic-Free Beef Production: Myth, Dream or Fact,” Dr. Karl Dawson, vice president and chief scientific officer at Alltech
  • “Marketing Beef to the Consumer through Restaurants,” Bruce Drake, operating owner at Bluegrass Hospitality Group
  • “Sustainability is the New Normal,” Bob Langert, editor at large at Green Biz Group; retired McDonald’s vice president of sustainability
  • “A ‘Holistic’ Review of Farm Performance,” Andrew Wynne, business general manager at Alltech E-CO2


  • “Making our Mark on the Bourbon Industry,” Bill Samuels, Jr., chairman emeritus at Maker’s Mark Distillery
  • “Riding the Craft Beer Wave,” Greg Koch, CEO and co-founder of Stone Brewing Co.
  • “The Voice of Craft Distilling,” Bill Owens, founder and president of American Distilling Institute
  • “Never Underestimate the Quiet Ones,” Dr. Pearse Lyons, president and founder of Alltech
  • “Love Thy Partner,” George Fisher, founder and president of Cavalier Distributing
  • “When Craft Beer Came to Chengdu,” Dr. Mark Lyons, global vice president and head of Greater China at Alltech
  • “Enjoy Every Sandwich,” Sam Calagione, founder & president of Dogfish Head Craft Brewery
  • “Where Art Meets Science,” Dr. Inge Russell, editor of Journal of the Institute of Brewing, and Mark Phipps, technical director for operations at Alltech Lexington Brewing and Distilling Co.


  • “Creating Agri-preneurs,” David Hunt, co-founder of Agrilarity Limited
  • “Hemp and Tobacco’s Ebola Connection,” Dr. Karl Dawson, vice president and chief scientific officer at Alltech
  • “Microbes at Work: Nature’s Organic Original Internet,” Dr. Steven Borst, Alltech Crop Science compliance manager
  • “Feeding for Profit,” Steve Elliott, global director of the Equine and Mineral Divisions at Alltech
  • “The Brazilian Market: Farming and Livestock Integration,” Robert Bosco, Director of Latin America at Alltech Crop Science
  • “The Hutterite Movement,” Ron Friesen, co-founder at EMF Nutrition
  • “Pay Dirt,” Robbie Walker, global general manager at Alltech Crop Science
  • “In High Spirits,” Duane Kristensen, vice president of operations and general manager for Chief Ethanol Fuels, Inc.


  • “Cow Signals,” Dr. Bert van Niejenhuis, master trainer at CowSignals
  • “Understanding the Benefits of Low Carbon Dairying,” Andrew Wynne, business general manager of Alltech E-CO2
  • “Milk: The Perfect Vehicle for DHA Delivery?,” Nikki Putnam, registered dietitian nutritionist at Alltech
  • “Looking to the Industry Rebels,” Jack Corless, global dairy consultant at Rumsol
  • “Cows: Four-Legged Machines That Can Eat 100 lbs. of Dry Matter a Day,” Dr. Mike Hutjens, professor emeritus at University of Illinois
  • “Wisconsin Blueprint: Dairy Capital of the World,” Bob Block, Nutrition Service Company
  • “Fairlife Believes in Better,” Steve Jones, CEO at fairlife, LLC
  • “Feeding and Managing Dairy Heifers in 2015,” Dr. Jud Heinrichs, professor at Penn State University
  • “The Chinese Dairy Farming Institute: New Frontiers in Collaboration,” Dr. Meredith Niles, post-doctoral research fellow, Sustainability Science Program at Harvard University


  • “Digital Disruption: The Third Industrial Revolution,” Matt Long, architect at Microsoft Corp.
  • “Digital Business is Driving Big Change,” Phil Baughn, executive partner at Gartner
  • “Your Interactive Rebel World – The Changing Faces of Digital Signage,” Joseph Contreras, director of product and solutions marketing at Toshiba
  • “Bridging the Gap Between Logical and Creative Mindsets,” Brad Lovell, chief information officer at Keeneland; Billy Frey, chief marketing officer at Rural Media Group (RFD-TV); Damien McLoughlin, Anthony C. Cunningham professor of marketing and associate dean at UCD Michael Smurfit Graduate Business School
  • “The Smart Approach to Digital Chaos,” John Herlihy, former vice president of sales & operations and managing director at Google Ireland
  • “The Internet of Things: Get Plugged In,” John Osborne, chairman of the ZigBee Alliance; general manager of research and development at The Kroger Co.
  • “Sony, Sands and the Banks: Cyberwar Comes Home,” Stewart Baker, former Assistant Secretary of the Department of Homeland Security; general counsel of the National Security Agency


  • “Taste and Tradition,” Giacomo Beretta, strategic growth consultant of Ferrarini USA; founder of FooBiz Solutions, LLC
  • “How Two Sisters Feed the World,” Philip Wilkinson, executive director of 2 Sisters Food Group
  • “What are We Eating Tonight?,” Sylvia Lovely, media advisor and co-owner of Azur Food Group; co-host of Food News and Chews
  • “Eataly: A New Approach,” Andrea Capitani, regional director of Alltech Italy and Alltech Slovenia
  • “The Registered Dietitian,” Nikki Putnam, registered dietitian nutritionist at Alltech
  • “Negative Social Media, Positive Response,” David Wescott, principal of Wescott Strategic Communications, LLC
  • “The Microbiome Frontier,” Dr. Ronan Power, vice president of Alltech Life Sciences
  • “Trends in Pet Food Production,” Randolph Wilson, director of process engineering at Gray Construction
  • “Innovations in Food Production,” Damien McLoughlin, Anthony C. Cunningham professor of marketing and associate dean at UCD Michael Smurfit Graduate Business School


  • “Imagination is More Powerful than Knowledge,” Damien McLoughlin, Anthony C. Cunningham professor of marketing and associate dean at UCD Michael Smurfit Graduate Business School
  • “The Power of Purpose,” Carol Cone, CEO of ON PURPOSE
  • “A Head for Business,” Dr. Shane O’Mara, professor of experimental brain research and director of Trinity College Institute of Neuroscience at Trinity College
  • Panel Discussion: The Changing Face of Media
  • “Bourbon Tourism: The Tale of the Trail,” Eric Gregory, president of Kentucky Distillers’ Association
  • “Pick up Some Milk, Will You?,” Mary Shelman, director of Harvard Business School’s Agribusiness Program
  • “From Social Media Crisis to Business Opportunity,” Peter Kerr, president of Kerr Communications
  • “The Art of Planned Abandonment,” Peter Gandolfo, director of business development at Drucker Institute
  • “A Sponsorship REBELation,” Catherine Keogh, vice president and chief marketing officer at Alltech


  • “Genetics: What’s Next?,” Dr. Dean Boyd, technical director at The HANOR Company
  • “Global Meat Supply and Demand in the Coming Decade,” Osler Desouzart, president of OD Consulting, Market Planning & Strategy
  • “Big Data,” Brent Frederick, director of nutrition, research and commercial sows at Christensen Family Farms
  • “Danish Pig Production: Where to Next?,” Hans Aarestrup, CEO of the Association of Danish Pig Producers
  • “A Rebel in the Pork Industry,” Doug Clemens, CEO of Clemens Family Corporation
  • “Pork: The Other White Meat?,” Mick Sloyan, director of BPEX and deputy chief executive of the Agriculture and Horticulture Development Board
  • “PEDv: What Now?,” Dr. Jim Pettigrew, professor at University of Illinois
  • “Genetic Revolution and the Sleeping Giant,” Jerry Thompson, chief operating officer at Genus Asia


  • “Antibiotics: The Cost,” Dr. Stephen Collett, clinical associate professor at the Poultry Diagnostic and Research Center at University of Georgia
  • “Does Nutrition Hold the Key to Overcoming the Meat Quality Issue?,” Dr. Fernando Rutz, professor of physiology and monogastric nutrition at Universidade Federal de Pelotas
  • “The Chicken Wing: From Leftover to the Life of the Party,” Brian Coan, vice president of enterprise supply chain at Buffalo Wild Wings
  • “20 by 2020: Using Competition to Increase Demand,” Gary Cooper, chief operating officer at Cooper Farms
  • “Poultry Past, Present and Future,” Philip Wilkinson, executive director at 2 Sisters Food Group
  • “Sustainability is the New Normal,” Bob Langert, editor at large at Green Biz Group; retired McDonald’s vice president of sustainability
  • “Global Meat Supply and Demand in the Coming Decade,” Osler Desouzart, president of OD Consulting, Market Planning & Strategy
  • “Innovation: More Powerful than Knowledge,” Dr. Peter Ferket, WNR distinguished professor of poultry science, nutrition and biotechnology at North Carolina State University

Virtual passes can be purchased at Registered attendees of the event will receive their free access information via email.

To be part of this thought-provoking, life-changing conference next year, mark your calendar for The Alltech Ideas Conference, May 22-25, 2016, in Lexington, Kentucky, USA. For highlights of this year’s Alltech REBELation conference, visit

Alltech REBELation kicks off with Medal of Excellence award to Gen. Colin Powell

Nearly 3,000 people from 63 countries are in attendance at the Alltech REBELation, which is being held in the famed Rupp Arena in downtown Lexington, Ky., USA. It is Alltech’s 31st annual symposium.

[LEXINGTON, Ky.] – Former U.S. Secretary of State Colin Powell addressed a packed audience Monday in Rupp Arena at the opening session of the Alltech REBELation, an international conference exploring innovation, inspiration and world-changing ideas that continues through Wednesday.

It was the first time the event’s plenary sessions were held in the famed Rupp Arena, a venue large enough to accommodate the nearly 3,000 attendees from 63 countries.

In the spirit of the company’s 31st annual conference, Alltech president and founder Dr. Pearse Lyons introduced Powell as “America’s favorite rebel.” Celebrated for his steady hand at the helm of the ship of state, Powell is high on the list of most admired leaders in the United States in the past 20 years, said Lyons.

“Be a rebel like Gen. Powell. That’s what you’re here for,” Lyons told the crowd, inviting them to “do things differently,” a fundamental to both leadership and innovation.

A four-star general who served four U.S. presidents in various roles, including national security advisor, chairman of the Joint Chiefs of Staff and the United States’ 65th secretary of state, Powell shared his insights on leadership with attendees.

Powell underscored that “leaders need to set a purpose. The best leaders convey purpose to everyone in their organization.” He said he often advises young people to “be a success every day; give your best every day. That will bring you satisfaction.”

Posing the question “How do you know you’re a good leader?” Powell responded: “If your troops follow you, even if only out of curiosity.” Noting that he never once voiced the military cliché, “That’s an order!” Powell added, “You constantly have to work on building bonds of trust within the organization.”

The military maxim “Make sure you take care of the troops” translates in the business realm, said Powell. “Make sure you are giving your people everything they need to get the job done.”

As Lyons observed, “The number one thing missing from agriculture and business today is leadership. And when I think of leadership, General Powell comes first to mind. He is decisive, courageous and a force multiplier of perpetual optimism. For inspirational leadership, we need not look any further than General Powell, and, for this reason, he is the ideal recipient of our 2015 Medal of Excellence.”

The Medal of Excellence is Alltech’s highest distinction, awarded annually to someone of great achievement and character. Previous honorees include scientists such as Dr. Eugenia Wang for her pioneering work in microRNA and agricultural leaders such as Norman Borlaug, the “father of the Green Revolution.”

REBELation’s all-star line-up includes more than 110 speakers such as Jim Stengel, former global marketing officer for Procter & Gamble, who also spoke Monday. Tuesday’s speakers will be Walter Robb, co-CEO of Whole Foods Market, and Raymond McCauley, chair of the biotech track at Singularity University, a Silicon Valley think tank.

REBELation wraps up Wednesday with an address by University of Kentucky head basketball coach John Calipari, who will receive the Alltech Humanitarian Award.

Clips from Powell and Stengel’s presentations, along with a host of media resources, are available at Follow the conversation on Twitter with #REBELation.

The Dayton Beer Company wins Alltech Commonwealth Cup with a golden strong ale at the Alltech Craft Brews & Food Fest

John Wiley of The Dayton Beer Company accepted the Alltech Commonwealth Cup on Saturday, May 16 on behalf of brewer Pete Hilgeman of The Dayton Beer Company. The brewery’s “Batch 100” golden strong ale took the top prize. Winners were chosen by an expert panel of judges based on blind judging of appearance, aroma, flavor, body, style and quality.

[LEXINGTON, Ky.] – It’s a huge day for the owner of The Dayton Beer Company – not only is he getting married at his new brewery today, but his “Batch 100” golden strong ale was also chosen from over 350 beers to win the Alltech Commonwealth Cup. The competition is the only professional beer competition in Kentucky and boasted 350 beers from 20 countries and five continents competing for the title.

The top award was announced at the Alltech Craft Brews and Food Fest Saturday in Lexington, an event that in its second year, drew 51 national and local craft breweries to nearly 50,000 square feet in Heritage Hall, double the size of last year’s space. 180 brews were sampled by thirsty patrons, with special tappings every 15 minutes that kept the excitement level high. Kentucky craft distillers from across the state were pouring samples, for those looking for a bourbon, rye, brandy or even absinthe fix. Food vendors dispensed samples and meals as many patrons stayed and socialized, and debated which brew or cider to sample next from breweries across the country as local bands played onstage.

Batch 100 from The Dayton Beer Company of Dayton, Ohio, is a Belgian-style ale filtered and tank conditioned and made with candy sugar. The judges noted its subtle malty sweetness, pleasant dry finish, high carbonation, and nice hop quality. The small brewery is headed by Pete Hilgeman, the groom getting married today. Brewery representative John Wiley travelled from Dayton, Ohio to accept the award.  The brewery won eight medals last year in the competition, and won another five this year. The brewery is “proud to be the first true microbrewery in the Dayton area in over 50 years and describes its beer as “hand-crafted with no automation in small batches.”

Other entrants received gold, silver and bronze medals for quality brews. Lexington’s Blue Stallion Brewing Co. won four silver medals and five bronzes. Country Boy Brewing Co. of Lexington was awarded one silver medal and two bronzes. The brewery winner last year, Zip’s Brewhouse of Hungary, also picked up several medals for its brews.

Winners were chosen by an expert panel of judges based on blind judging of appearance, aroma, flavor, body, style and quality.

Join the conversation on Twitter about the Alltech Craft Brews & Food Fest using @alltechbrews and the hashtag #AlltechBrews, or on Facebook at

Don’t let the summer heat spoil your herd’s milking potential

[LEXINGTON, Ky.] – With milk prices on a downward slope this spring, it’s more important than ever not to dump money down the drain this summer.

Keeping cattle healthy and protected from the threat of mastitis can be extremely difficult, especially during the summer months.  Heat, humidity and other factors can make managing the potential for pathogenic bacteria even more difficult. Poor practices that might be tolerated during cooler parts of the year hold minimal to no forgiveness during the warmer months.

Roger Scaletti, one of Alltech’s dairy experts in milk quality, provides five areas that can keep dairy herds on the right path for peak productivity and assist in preventing instances of mastitis:

  1. Parlor routine can be very often overlooked, as simply getting cows milked two to three times a day can be a feat in itself.  Wearing gloves, making sure there is adequate predip coverage and keeping in mind the contact time of predip before it is wiped off can have a significant impact.  Milking clean, dry teats is the name of the game, and all employees should be working toward that common goal.
  2. The environment cattle are housed in can also be a factor that can play a role in poor milk quality.  Are cows housed in a mastitis infection yard, or are they in a well ventilated, dry area, with minimal contact to some of the key mastitis-causing bacteria? 
  3. When purchasing cattle, what kind of screening takes place before allowing these animals into your herd?  Assessing milk culture and production records, as well as quarantining the animals before allowing them the ability to infect your entire herd, can help to minimize instances of introducing a new infection to your herd. 
  4. Teat end health is critical when it comes to avoiding mastitis causing bacteria.  Milking equipment should be serviced routinely, as equipment not performing properly can cause teat end problems.  Using a five- point scoring system can help to analyze the condition of teat ends, as well as ensuring that the bacteria-blocking keratin plug is able to fulfill its responsibilities.  Teat ends should maintain a smooth structure, avoiding any lesions or fraying, as these rough surfaces can more easily allow bacteria to enter the gland.
  5. Nutrition and the use of organic trace minerals can also play a key role in milk quality and a huge part in managing infections before they even occur.  Manganese and zinc have shown to help herds maintain a low somatic cell and bacteria count. Copper supplementation is effective in reducing the severity of an already commenced infection and returning the animal more quickly to normal. Organic selenium acts on a cellular level increasing the defense efficiency of immune cells even in non-immunocompromised animals, positively impacting ongoing infections and helping to prevent new ones. Recent field research shows that producers can feed substantially lower amounts of organic trace minerals than the inorganic alternative and get a similar, if not better, performance in dairy cows.

This year, Alltech has continued their Milk Quality and Udder Health workshop series across North America, with recent stops held in New York and Vermont as well as at Alltech’s Alexandria mineral plant in Ontario, Canada. The workshop includes informative presentations, guided plant tours and an udder dissection demonstration as well as the latest information on technologies to improve herd health, milk production and quality while reducing environmental impact. The workshops have also been held in Latin America and Europe.

For more information on the Alltech Mineral Management program or to get more information on the workshops, please contact

Alltech Craft Brews & Food Fest this Saturday to feature 180 craft brews, craft distillers and food vendors

Alltech is hosting the second annual Alltech Craft Brews and Food Fest at the Lexington Convention Center in downtown Lexington, Ky. on Saturday, May 16 from 12 p.m. to 8 p.m. The region’s largest craft beer and food festival will give attendees the opportunity to sample 180 beers brewed by 51 breweries from across the United States. Tickets can be purchased online for $30 until Friday, May 15 at midnight, EDT. Tickets can be purchased at the door for $35.

[LEXINGTON, Ky.] – Grab your sampling glass and get ready – 180 beers brewed by 51 breweries from across the nation will be on tap at the Alltech Craft Brews and Food Fest this Saturday, May 16, from 12 p.m. to 8 p.m. in the Lexington Center’s Heritage Hall. The beerfest is one of the largest in the region and is even doubling its floor space this year, boasting local food, craft distillers, live entertainment and sensory sessions. The Alltech Craft Brews & Food Fest will serve as one of the culminating events for the third Annual Lexington Craft Beer Week May 9-17, a celebration of Lexington’s craft beer culture.

The day will kick off early for go-getters with the inaugural Horse Capital Marathon and Half-Marathon, the only marathon in the state of Kentucky. Alltech just signed on as the title sponsor of the race, which starts at Fasig-Tipton thoroughbred auction firm in Lexington and winds its way through horse country. It is the first full sanctioned marathon in Lexington since 1980 and a Boston Marathon qualifying event. Kentucky Ale® brews will be served at the finish line.

The fun continues at the Alltech Craft Brews & Food Fest downtown, with a total of 52 special tappings occurring every 15 minutes from each brewery for specialty and collaboration brews, including brews such as Country Boy Brewing’s Warehouse Experiment 3, Sweetwater Brewing Company’s 18th Anniversary Cork and Cage Belgian Tripel, and a barrel-aged collaboration between Dogfish Head Brewing Co. and Alltech Lexington Brewing & Distilling Co. A full list of special tappings is available at

Rare brews, including some not yet distributed in Kentucky, like Tampa’s Cigar City Brewing and Cigar City Cider & Mead, will also be on tap – including the company’s highly regarded Jai Alai IPA and Cowboy Dan’s Holiday Extravaganza, a cider that tastes like caramel apples.

Alltech Lexington Brewing & Distilling Co. will feature multiple rare brews from the brewers’ warehouse including a limited edition Kentucky Kölsch aged in apple brandy barrels; Kentucky Blue Ale, a Belgian ale accented with blueberries; and Kentucky Honey Barrel Brown Ale, a popular past winter seasonal. The brewery’s new summer seasonal, Kentucky Old Fashioned Barrel Ale, modeled after an Old Fashioned bourbon cocktail, will also be on tap.

For the first time, the festival will also include craft distillers from across Kentucky, including Limestone Branch Distillery, Lebanon; Barrel House Distillery, Lexington; Copper and Kings, Louisville; Willett Distillery,  Bardstown; The Gentleman Distillery, Paris; and Town Branch Distillery, Lexington. Distillers will offer spirits samples for tasting.

Onsite food vendors offering samples and meals for purchase include Claw Daddy’s, The Village Idiot, Enoteca, JDI, Noodles & Co., The Cheezy Mac, Dupree Catering, Popcorn Paradise, COVAP Ham and The Sweet Spot.

Keeping the environment lively throughout the day will be a range of live music from The Bohannons, Willie Eames, Patrick McNeese Band, Josh Nolan, and The Marble Creek Rangers.

The recipient of the Alltech Commonwealth Cup, will be announced at the festival, and staff from the Alltech Brewing & Distilling Academy will be onsite offering sensory sessions. The Alltech Commonwealth Cup, now in its second year, is the only professional craft beer competition in Kentucky and is open to both local and global entrants.

The Alltech Craft Brews & Food Fest serves as a kickoff for the Alltech REBELation, an international event exploring innovation, inspiration and world-changing ideas in Lexington, Ky., USA, from May 17-20. The conference features a Brewing and Distilling symposium, which begins on May 18 and will feature Sam Calagione of Dogfish Head Brewery, Greg Koch of Stone Brewing Co. and Bill Samuels, Jr. of Maker’s Mark. Registration is open to the public and available at

Brewfest tickets can be purchased online for $30 until Friday, May 15 at midnight, EDT or can be purchased at the door for $35. All tickets include 20 beer samples, three food samples, a commemorative glass and free entertainment.  Designated driver tickets without beer sampling privileges will be available online and at the door for $10. Attendees must be 21 to enter.

Join the conversation on Twitter about the Alltech Craft Brews & Food Fest using @alltechbrews and the hashtag #AlltechBrews, or on Facebook at

2015 Alltech mycotoxin storage analysis: The only constant is change

According to Alltech’s recent storage myctoxin analysis, the Risk Equivalent Quantity (REQ) for mycotoxins in corn silage decreased from September through December; however REQ has steadily increased since February and could be due to oxygen exposure and face management.

[LEXINGTON, Ky.] –  Dairy and beef producers should keep a watchful eye over the remaining 2014 crop in their bins as both corn silage and total mixed rations (TMR) are now trending at high risk for mycotoxin contamination, according to Alltech’s recent storage analysis.

“Producers often ask how this is possible once the forage has been fermented. Mycotoxins are produced by soil-born molds and these not only infest the plant but are also brought into the storage facility with the harvested crop,” said Dr. Max Hawkins, a nutritionist with Alltech’s Mycotoxin Management Team. “Just as in the field, if the environmental factors are in place for the molds to flourish, they will; and if crops are stressed, they can produce a mycotoxin. Factors that affect mycotoxin production in fermented forages are plant stress prior to harvest, packing density, moisture, oxygen exposure and face management.”

Through Alltech’s Analytical Services Laboratory, the company’s 37+® mycotoxin analysis program evaluates the change in mycotoxin numbers and levels over time from harvest throughout storage. By analyzing the number and levels of mycotoxins present, the program can provide a Risk Equivalent Quantity (REQ) of the increase in risk from harvest to feed out.

The REQ for harvest through December was reported at 244, a high risk for dairy cows. According to Hawkins, the main mycotoxins present during testing were Type B Trichothecenes and Fusaric Acid and together these can have a synergistic effect, impacting dry matter intake, milk production, gut health and immune response.

Through Alltech’s recent storage analysis, the average 2015 sample has an REQ at 146, keeping the risk level at high alert. Type B Trichothecenes is still the main culprit; however the analysis showed less Fusaric Acid present than the earlier test.

“When looking at the timeline for the REQ for corn silage you can see a definite decrease from September through December but then a distinct increase from December to present,” Hawkins said. “It appears that once the corn silage was opened up in the bins for feeding, REQ has steadily increased. This could be due to oxygen exposure and face management, but the REQ is over high risk and should be closely monitored moving forward.”

The average TMR samples from September 2014 through April 2015 were at moderate risk but the trend since February 2015 has demonstrated a much higher REQ risk to cow health and performance. Beef TMR REQ has especially been trending higher in recent months.

Hawkins said both TMR and corn silage toxin trends are consistent with past analyses. Corn silage is at a particular high level alert, due to rising levels of Type B and A Trichothecenes and Fusaric Acid. These mycotoxins warrant monitoring as corn silage is exposed to more elements over time. TMR REQ is also expected to continue to rise, due in major part to corn silage inclusion.

“As I have been telling our customers, the only constant is change. During the spring and summer, stored fermented forages and high moisture grains are susceptible to dry matter and nutrient loss,” Hawkins said. “These factors can contribute to decreased feed efficiency, performance and profitability.”

Five ways to keep your pigs from sizzling this summer

[LEXINGTON, Ky.] – The heat is almost on. If the Old Farmer’s Almanac maintains its 80 percent accuracy rating, summer 2015 will be hot and dry. What can pig producers do now to prepare their barn?

Heat can cause significant stress for pigs, often causing agitation and affecting their eating habits. When pigs eat less, they convert less feed into muscle thus reducing their average daily gain, increasing their days to market and ultimately putting a damper on the producer’s pocket book. Stress also opens doors to many other possibilities such as health challenges.

“You have to take into account the heat outside in addition to the heat that the pigs are producing from eating and moving around in the barn. Respiratory rates begin to increase around 70 degrees Fahrenheit, and with high humidity, it becomes difficult for pigs to find relief from the heat on their own,” said Russell Gilliam, U.S. swine business manager for Alltech.

Pigs cannot cool themselves off as well as other animals, thus making it more important to ensure their environment is as comfortable as possible. Gilliam suggests five key management areas for beating the heat this summer:  

  1. Control the temperature. This is especially important in early and late summer as wide variations between night and day temperatures can compound stress levels that the animals are experiencing. Avoid temperature shifts of a few degrees or more. Monitoring equipment such as computers, sensors and thermometers are essential.
  2. Increase ventilation and ensure adequate space. Since pigs can generate large amounts of heat, focus on practices that produce less. Ensure each pig has enough space and ventilation. Keep motion minimal and do not disturb the animals during peak temperature times of the day. Check all fans and vents to ensure they are clean and running properly. A worn-out fan, bearings or wiring can have dramatic consequences in the summer.
  3. Focus on water quality and access. It is very important to make sure pigs have unlimited access to fresh and cool drinking water, as drinking levels can also have an effect on feed intake. Taking water samples at the beginning and end of the water lines can help confirm water is the best quality possible.
  4. Power your nutrition program. Data has shown that offering pigs a combination of organic acids, electrolytes, enzymes and probiotics can support young animals during times of stress. Organic acids support probiotic growth in the gut and enzymes can help enhance intake and digestibility. Electrolytes make sure the animal stays hydrated, especially in times of heat stress. Combination technologies work quickly by lowering the pH of the water. Depending on the type of water and the target level for pH, these technologies can work on their own or with a combination of other ingredients to help optimize the gut environment.

    In a related study, Alltech’s Acid-Pak 4-Way 2X® was administered through drinking water for the entire nursery period as part of Alltech’s Gut Health Management program (FRIO, A.J.L., YU, E., AND R. SANTOS; 2009). In terms of overall performance, the investigators found the combination of acidifiers maintained optimum conditions for the pigs to maintain electrolyte balance and pH levels.
  5. Monitor your pigs. Even if you think it might not be too hot, pigs can still be affected by the additional heat they are creating. Watch for signs that your pigs are overheating: faster breathing, fluctuations in feed and water intake levels, reduced activity and lying stretched on the floor, often separated from others.

“Being prepared for heat stress challenges can lead to healthier animals and healthier profits. Addressing the summer challenges that arise as quickly as possible can have a major impact on the overall value of your pigs when you take them to market,” Gilliam said. “To keep your animals prepared, it is essential you keep their nutrition equipped with technologies that build their natural immunity.”

For more information on protecting pigs this summer from the heat, visit the Alltech booth #217 at the 2015 World Pork Expo.