March 6, 2014
[LEXINGTON, Ky.] – Get your rocks glasses ready, spirits enthusiasts. Alltech Lexington Brewing and Distilling Company is launching its fourth spirit with Town Branch® Rye, a spicy, robust whiskey style that has regained popularity in recent years, even in Kentucky, where bourbon reigns supreme.
March 4, 2014
[BEIJING] – The last twenty years has brought unprecedented developments to Chinese agriculture, but it has also brought challenges that shook the whole food chain in recent years leading to an undermining of consumer confidence. Companies that dare to make changes while sticking to their core survive, and those that utilize the latest technologies have a bright future in the world’s largest swine, aqua and feed producing country.
February 28, 2014
A compelling passion for arts and education drives Alltech’s president and founder, Dr. Pearse Lyons, to carry forward the annual Alltech Vocal Scholarship Competition, Kentucky’s largest vocal event. Kentuckians are invited to the 9th Annual Alltech Vocal Scholarship Competition, to hear world-class singers compete for more than a half-million dollars in scholarships and prizes for the University of Kentucky School of Music. In honor of Alltech’s Irish heritage and St.
February 27, 2014
[LEXINGTON, Ky.] – Quality control and stringent biosecurity measures were once again reaffirmed as the only precautions swine producers can truly take against PEDv (Porcine Epidemic Diarrhea virus). After another recent outbreak of the virus, many industry members are now reassessing their feed ingredient sources and tightening the reins on the traceability of their overall management and nutrition programs.
February 26, 2014
[LEXINGTON, Ky.] – Selenium may be a key ingredient to producing healthier meat and lowering animal cholesterol levels according to researchers at the University of São Paulo (USP) in Brazil. The study aimed to determine the effects of canola oil as a fat source when combined with the antioxidants vitamin E and selenium, as well as determine the metabolic lipid oxidation and nutritional value of the beef. The result – a meat enriched with vitamin E and selenium with lower levels of cholesterol.