The unpredictable nature of the current environment — including the increasing prices of raw materials for aquaculture, the reduced availability of animal-based proteins, using fish meal for fish feed, disease risks and health pandemics — is an ongoing concern, and the industry will be impacted by all of these issues for years to come. It is time for us all, as an industry, to adopt new strategies and learn to co-exist with new norms. This will, no doubt, be a test for each stage of the food chain, but there are some long-term approaches that the industry can take to help increase our profitability and sustainability.  

The ultimate objective for producers

Without a doubt, the most important goals for producers in the aquaculture industry are to:

• Produce healthy fish in the most sustainable manner.
• Reduce the use of marine ingredients.
• Aim for increased growth.
• Reduce operational costs.

Attempting to improve weight gain and lower the feed conversion ratio (FCR) puts increased pressure on the digestive tract to function with the highest efficiency. Considering this, maintaining the health and welfare of fish and shrimp will still be critical for efficient production. Stress from the rigors of production, disease resistance, age and feed, combined with external factors — such as temperature, salinity and pH — can cause imbalances in the gut, potentially leading to disease.

Diets in the aquaculture industry have changed significantly over the last number of years and will continue to be modified and improved. From a sustainability perspective, there is an ever-growing need to reduce fish meal and fish oil in aquaculture feeds. Feed ultimately provides energy and nutrients to support the development of the species. Providing the correct balance of feed is crucial for protecting against foreign pathogens and is critical for the system to function optimally. Formulations must be highly digestible, and each ingredient must add value to and enrich the diet to impact performance. As feed ingredients are derived from several different sources, significant planning, research and development can lead to more sustainable, economical and responsible feed solutions. When considering any change to an existing diet, the nutritional requirements of the species must be met. Each aquatic species has a different set of nutritional requirements, and they can fluctuate depending on their stage in the lifecycle.

Aquafeed is comprised of a selection of natural feed ingredients, including:

• Essential amino acid sources
• Essential fatty acids
• Vitamins and minerals

Imbalances in the diet will lead to a lack of required nutrients, which will have a direct impact on the performance and welfare of farmed fish.

The gut is the key to success

To fully protect fish and shrimp for long-term success, protecting them right from the start is crucial. Their first point of interaction with outside world — the skin, gut and gills — play a vital role in protecting the animal against the environment and its internal physiology. The gut is a complex system of tissues and organs that play an essential role in all interactions related to these functions:

• Food digestion and absorption
• Metabolism
• Defense mechanisms
• Immune response

An unhealthy gut cannot defend itself. A healthy gut, on the other hand, can digest and absorb the maximum amount of nutrients, providing the most benefit for the farmer. 

Importance of maintaining and improving gut integrity

1. Choose the correct selection of ingredients to prevent gut inflammation.
2. Increase the growth of good bacteria.
3. Create a solid foundation for health and growth.

The use of mannan-oligosaccharides (MOS) in diets has been shown to improve gut performance. However, their function can be altered depending on the strain of yeast, the fermentation conditions and the processing methods.

Recent trials carried out with trout, carp, catfish, tilapia, seabass, sea bream, sole and salmon show the effectiveness of MOS in aquaculture species, promoting a healthy growth rate and improving intestinal morphology. The effects of different concentrations of dietary MOS in carp (Cyprinus carpio) included higher weight gains as well as improved FCR, productivity and immune parameters (Zhou and Li, 2004). Improvements in growth performance and reduced FCR and mortality have also been observed in MOS-treated juvenile common carp (Culjak et al., 2006) and rainbow trout (Staykov, 2007). Similar results have also been observed in European seabass (Torrecillas et al., 2006; Ramirez et al., 2016).

Bio-Mos® is a unique product derived from a selected strain of Saccharomyces cerevisiae yeast using a proprietary process developed by Alltech, Bio-Mos is incorporated into animal diets to support overall animal performance. Effective during all phases of growth, Bio-Mos is designed to feed the gastrointestinal tract, thereby maximizing performance and profitability. Bio-Mos has been shown to maintain gastrointestinal health and integrity, contributing to increased growth and lower FCR. It has also displayed an ability to increase the absorptive surface area supporting the immune system, and  stimulating the natural defenses and health status of the animal.

The inclusion of Bio-Mos in the diet improves gut morphology by increasing the microvilli density and length, leading to an enhanced absorptive surface. A report completed by Dimitroglou et al. (2007) demonstrated the effects on the gut morphology of several species. Similarly, in European seabass, an increased number of folds was noted, indicating a larger surface area for nutrient management (Torrecillas et al., 2015).

More and more fish farmers around the world are finding that including Bio-Mos and Actigen in their strategic feeding programs provides a successful and cost-effective solution to their animal health problems. Getting this aspect right as early as possible in the production cycle will ultimately benefit fish performance in later life.

Reducing costs will always be an important element in the viability of any farmed species; however, it is clear that the positive impact of solid gut health will affect production and performance and help mitigate the challenges faced by farmers worldwide. Providing fish with quality nutrients, backed by innovative technological solutions based on sound research and development, plays an important role in ensuring financial success.

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The egg industry is currently going through its fair share of challenges. With production outstripping consumption and prices being squeezed, producers are looking for more ways to improve the efficiency of their businesses.

To try to achieve this, many are looking into how they can:

• Improve eggshell quality.
• Increase the number of eggs laid, with regular discussions around a target of 500 eggs per bird.
• Lengthen the laying cycle.

With these objectives in mind, the role of layer gut health in production has never been more pertinent.

Egg production, for the laying hen, is a taxing process, considering the energy they use and the stress they endure. It is a biologically complex procedure, and to achieve the highest-quality eggs, the bird’s performance needs to be optimal. By trying to push the boundaries of a bird’s laying capability, we run the risk of compromising the quality of the end result.

If gut health in layers is not at its best, you will see the effects in the eggs they produce. In fact, gastrointestinal challenges are known to be connected to:

• Fragile shells.
• Dirty eggs.
• Short and less abundant laying cycles.

These are issues that will not only hurt your birds but, in the long term, hurt your profits, too.

By making gut health a priority, we can ensure that layers have the resources they need to produce successfully. On top of this, when we talk about pushing the boundaries in terms of what our birds can do, optimal gut health is the key to safely achieving these goals.

Eggshell essentials

When aiming to “improve eggshell quality,” it is essential to distinguish precisely what that means. Generally, a good-quality shell is one that does not crack easily and, as a result, will reduce the number of seconds. However, increasing shell thickness does not necessarily improve quality; it is the structure of the shell that is crucial.

Many enzymes and minerals are involved in the creation of the shell structure. Layers receive the required minerals through their diet, but these minerals must be readily bioavailable for them to be useful in the egg-creation process. The small intestine cannot absorb non-bioavailable minerals.

We also need to be wary of how much of a mineral is included in the diet formulation, as well as the interactions of that mineral once it is consumed. Calcium carbonate, for example, is crucial for eggshell formation, and it is often presumed that increasing the amount of calcium in the diet will automatically lead to more durable shells. However, there is a negligible balance to be considered. Calcium, when dissolved in the gastrointestinal system, can interact with other minerals, reducing their absorption. This, in turn, can have a direct impact on other structural components of the egg, diminishing quality.

With these factors in mind, the best method for ensuring optimum bioavailability is to use chelated minerals in the diet. They will have fewer reactions with other minerals, allowing the bird to absorb more of the mineral. By ensuring that layers are getting the most out of their feed, we give them the best chance to maintain a healthy gut and, as a result, produce high-quality eggs.

Laying healthier and longer

The laying hen can naturally continue to produce eggs for many years, but her peak production will naturally decline with age. Genetic advances in recent years have allowed birds to produce nearly one egg per day, from week 18 to week 75. In some cases, however, the push for large eggs — which come at end-of-lay — has extended this period to 80+ weeks.

Lengthening the egg-laying period puts more stress on the bird, as she must create a metabolically rich egg while also maintaining her body weight and dealing with any additional challenges from the environment that may impact the immune system. It is worth noting that if the energy requirements of the bird are not being met, at a certain point, her body will shut down the reproductive system that was producing the eggs in favor of supporting her body weight and providing energy for vital bodily systems.

Healthy gut, healthy lay

Between 50–80% of the immune system functions in some way through the gut. Many factors can trigger the immune system, such as:

• Mycotoxins.
• New diets.
• High levels of potentially pathogenic bacteria, known as dysbacteriosis.

The immune response in the gut generally takes the form of inflammation, which produces additional mucous layers. Added mucous creates an extra barrier for the minerals to pass through before being absorbed. This means that if an inflammatory response is underway, it is unlikely that the bird will receive its full mineral requirement, impacting eggshell structure and, therefore, strength and quality.

Maintaining and promoting gut health in flocks:

• Increases villi height.
• Reduces villi-crypt ratio.
• Improves tight junctions between cells.

Villi with improved height will have an enhanced surface area and, therefore, can absorb more nutrients to sustain the hen for longer lay cycles. Improving tight junctions will prevent bacteria from becoming translocated into the bloodstream, which can lead to a multitude of problems — including, in the worst cases, diseases like colisepticemia.

The addition of Actigen®, a unique bioactive product derived from the Saccharomyces cervisiae yeast strain, in layer feed can help to optimize gut health. Actigen works to normalize and promote diverse gut bacteria. This helps with the maintenance of the bird’s gastrointestinal integrity and stability, which, in turn, supports its immune defense and gut health.

Getting the balance right

In a natural setting, the microbiome — the microbial population in the gut — is developed from the mother as the chick is raised in the nest. Our modern systems mean that this does not happen, so the creation and maintenance of the microbiome should be considered when determining management practices. Keeping the microbiome balanced will go a long way to improving layer gut health and egg production.

Many producers have been successful in improving gut health and the microbiome via the implementation of Alltech’s Seed, Feed, Weed program to manage the composition of the intestinal microbial community. This involves accelerating the evolution of the microbial community to a steady state and then maintaining the status quo. The Seed, Feed, Weed program achieves this by:

• Seeding the gut with favorable organisms.
• Feeding these favorable organisms.
• Weeding out the unfavorable organisms.

By helping to maintain the microbiome balance, this program works to improve shell quality and enable a healthier, longer lay.

Producers in the egg industry are desperately seeking out ways to help their birds continue to lay more in the safest way possible. Quality food will help layers produce quality eggs — but this is only effective if the bird is able to absorb the beneficial nutrients that come from it in the first place. Improving the gut health of birds in lay will enable them to absorb a higher proportion of their feed. This will not only aid the overall wellbeing of the layer but will also give them the foundations to successfully and safely produce better eggs for a longer period of time.

I want to learn more about poultry nutrition. 

One of the primary goals of all livestock producers is to keep their herds healthy. Unfortunately, however, illness is often unavoidable — and some very easily transmitted but deadly ailments can be traced back to one source: Clostridium.

What is Clostridium, and how do you know when it is causing problems in your herd?

Clostridia are gram-positive, anaerobic, spore-forming bacteria that are often found in the soil and manure or in feedstuffs that have been contaminated.

“It’s around us all the time, everywhere,” said Dr. Luke Miller, a veterinary elite dairy advisor at Alltech. “Because it’s a spore former, soil contamination caused by clostridia can last through the winter. It can last in the desert, during heat stress, cold stress — all that stuff has very little effect on clostridia.”

Unlike many other disease-causing bacteria, clostridia are not contagious or passed from animal to animal.  

“There’s pretty much two ways you’re going to get a Clostridium infection,” said Luke. “You’re going to get it through either ingesting contaminated food or through a cut, an open wound or something like that. There’s always some insult that has to occur for a clostridial infection to flourish.”

It is possible for an animal to ingest clostridia and not be affected, as spores can lay dormant in the intestine. Clostridia become pathogenic when something about the animal’s diet, habitat or body changes — if the animal eats too much starch or carbohydrates, for example, or experiences a tissue injury, either internal (e.g., liver abscesses) or external (e.g., cuts or gashes). These issues — namely, a decrease in or lack of oxygen within the tissue — create favorable conditions for the proliferation of this bacteria.

Homing in on Clostridium perfringens

There are numerous types of clostridial bacteria, but cattle producers should be specifically concerned about Clostridium perfringens, which can have a major impact on an animal’s gut health — especially young animals, including calves that are less than 2 months old, because they have not yet developed a fully functioning rumen or a complete gut flora.

C. perfringens lives on starches and sugars, which explains why it proliferates when cattle start eating more carbohydrates. It can also spread when the animal experiences stress or is dealing with another condition that affects the gut, such as diarrhea. When elevated levels of the toxins released by C. perfringens enter the bloodstream — including alpha toxin, which is highly virulent — animals can experience inflammation, shock, cardiac arrest and even death.

What are the symptoms of clostridial disease in cattle?

Clostridium can lead to gut distress in cattle — especially when they are specifically dealing with C. perfringens, which can lead to symptoms and issues that include:

• Enterotoxemia (also known as purple gut; when toxins from bacteria that are usually found in the intestine enter the bloodstream)
• Severe diarrhea/stomach upset
• Abdominal pain
• Bloat
• Decreased appetite/intestinal movement
• Abomasum distention
• Leaky gut
• Bubbles in the manure
• Hemorrhagic bowel syndrome (HBS)
• Stalled calves
• ADR (“ain’t doin’ right”) — general malaise, etc.
• Blindness
• Sudden death

How can clostridial infections be prevented or defeated?

While it can be difficult to treat enteric diseases in cattle, including infections caused by C. perfringens, it is not impossible. Learn more about the various ways you can protect your animals against dangerous clostridia below.

1. Work with your vet to implement a vaccine protocol

Consult with your veterinarian about creating a proper vaccination program for your herd, as vaccines can help protect against some of the most common clostridial diseases in cattle, including enterotoxemia, blackleg, redwater and tetanus.

“There are many kinds and brands of vaccines for Clostridium,” said Miller. “Meet with your veterinarian to decide a proper vaccination protocol that addresses your operation’s needs and takes into account your regional pathogen load and issues.”

Miller also recommends being as proactive as possible about making sure your other cattle don’t contract clostridia once it has been identified in a member of the herd. After all, while clostridia can’t be transmitted from animal to animal, if the entire herd is eating the same contaminated feed or is walking on contaminated soil, more instances of infection are likely to crop up.  

2. Help the gut microbiome flourish by feeding probiotics

As defined by the National Institutes of Health (NIH), probiotics are live microorganisms that can provide health benefits by helping digest food, destroying disease-causing cells and producing vitamins. Some of the microorganisms contained in probiotics are similar to — or even the same as — microorganisms that live naturally in the bodies of humans and animals. As such, probiotics help “complement the gut biome,” in Miller’s words, making it more robust and bolstering its ability to fight off colonization by detrimental bacteria like C. perfringens.

“You can get colonization with good bacteria every day with probiotics, and they simply out-eat the competition for nutrients,” said Miller. “When they eat more starch, the Clostridium won’t be able to. They’re keeping the pH where they like it, not where the Clostridium likes it.”

3. Keep the gut healthy with products like Select BAC™

While the methods mentioned above can help protect against clostridial diseases in cattle, some intestinal issues caused by C. perfringens are not addressed by vaccines and/or probiotics. Select BAC™, a new product offering from Alltech, serves as a great nutritional solution for helping solve the problems created by Clostridium. This complete gut health pack includes both enzymes and probiotics, which play a pivotal role in maintaining the health of the gut.

“We’re throwing in the whole kitchen sink of what science thinks is good for the gut in Select BAC,” Miller said. “We’re helping you heal your herd’s gut.”

Clostridium is nearly impossible to avoid, and the effects it can have on cattle herds are difficult to grasp. Fortunately, a variety of Clostridium perfringens treatments and methods of prevention are available, including establishing a vaccination program and feeding probiotics and enzymes. Hopefully, by utilizing these techniques, producers can begin to feel more at ease about the health of their herds.

References

“Clostridial disease.” MSD Animal Health, http://www.msd-animal-health.ie/diseases/cattle/clostridial-disease/information.aspx.

“Clostridium perfringens infections in baby calves.” Drovers, 26 March 2013, www.drovers.com/article/clostridium-perfringens-infections-baby-calves.

Thomas, Heather Smith. “Calving Tips: How to Prevent Acute Gut Infection in Beef Calves.” Beef Magazine, 22 March 2013, www.beefmagazine.com/calving/calving-tips-how-prevent-acute-gut-infection-beef-calves.

Thomas, Heather Smith. “Clostridial Infections in Calves.” Angus Journal, 26 April 2017, www.angus.org/Media/News/FullArticle.aspx?asTitle=Clostridial-Infections-in-Calves&aiId=786.

I would like more information about Clostridium in cattle.

With the numerous health and environmental challenges disrupting the pig industry at present, the summer heat is one seasonal condition that pig farmers cannot afford to let stifle their profitability. Heat stress can take a serious toll on pig performance, especially in breeding herds and finisher pigs. Heat and wide fluctuations in temperature are often immensely stressful for the animals, resulting in diminished performance, health problems and, eventually, economic losses for the farmer.

Why are pigs so sensitive to heat stress?

Pigs are extremely sensitive to changes in temperature because they do not have functional sweat glands and, therefore, do not have a way of efficiently cooling themselves. In addition, pigs have relatively small lungs for their body size, making it difficult for them to remove excess internal heat.

“Even during the hottest time of the day, pigs are still producing additional body heat from eating and moving around the barn,” said Russell Gilliam, U.S. swine business leader for Alltech. “Since pigs have few sweat glands, cooling off by perspiration is not much of an option. Respiratory rates begin to increase at around 70° Fahrenheit, and with high humidity, it becomes difficult for pigs to find relief from the heat on their own.”

Temperature fluctuations that continue from the summer into the fall season produce additional challenges. Wide variations in temperature between night and day can compound the stress that the animals already experienced as a result of increased temperatures.

What are the symptoms of heat stress in pigs?

One of the negative effects of heat stress is reduced feed intake. When pigs eat less, they convert less feed into muscle, thus reducing average daily gain (ADG) and potentially increasing their days to market. In turn, this can also lead to a heightened risk of health challenges and, ultimately, additional costs for producers.

Other symptoms include:

• Increased respiratory rate (panting)
• Excessive water intake and increasing loss of electrolytes
• Reduced activity
• Lying stretched on the floor, often separated from others

6 management strategies to reduce heat stress in pigs

Although stress cannot be completely avoided, the goal should be to minimize it as much as possible. Below are some quick tips for reducing heat stress and its negative effects:

1. Control the temperature, and make sure the temperature only shifts a few degrees in the barn.
2. Ensure that each pig has enough space and ventilation.
3. Coincide feeding times with the cooler parts of the day (e.g., earlier or later in the day).
4. Provide pigs with unlimited access to fresh and cool drinking water.
5. Move and transport work pigs early, keep them in groups and let them set the pace. Spend time with them prior to the move to ease their stress.
6. Tailor their diets to include technologies that will support them during stress.

Balancing temperature, ventilation and humidity

When pigs are kept at temperatures above their comfort zone, feed intake is sure to decrease, as are daily gains. In modern swine barns, pigs are at a greater risk of experiencing heat stress than cold stress. Ensure that all fans, sprinklers, cool cells and other cooling equipment are adequately maintained so that they will function properly during the hot summer months.

In addition, make sure that your barn is properly ventilated to provide pigs with an optimal environment. Even if the thermostat reading falls within the pigs’ comfort zone, what they are actually experiencing may still be stressful.

Effective temperature is a concept similar to wind chill and heat index. For example, 60°F is a favorable temperature for a 125-pound pig. However, 60°F combined with a high air speed (e.g., 100 feet per minute) would be cold and, consequently, the pig would be forced to divert energy away from growth to maintaining its body temperature. Chart 1 shows how wind speed affects temperature.

Chart 1: Effects of wind speed on temperature

The temperature within the barn needs to be adequately adjusted to account for the additional heat production from the growing pig. For every 60–80 pounds of gain, the pig will produce an additional 200 Btu of heat every hour, so the cubic feet per minute (CFM) must be properly adjusted to account for the increasing heat production.

Chart 2: Recommended ventilation rates, CFM per pig

Effects of humidity

Humidity is also an important indicator of proper ventilation. During warmer months, when the outside temperature exceeds the set point, increasing ventilation rates will not decrease humidity in the barn because warm air has a higher water-holding capacity than cooler air. Pigs can develop heat stress at much lower temperatures when the humidity is high, so humidity, along with temperature, needs to be carefully regulated in the barn. It is recommended to operate at a relative humidity of 65% or less, as this level of humidity will decrease condensation and wet floors in the barn.

Tailoring diets to support stress

Data has shown that offering pigs a combination of organic acids, electrolytes, enzymes and probiotics, such as those included in Acid-Pak 4-Way®, can support young animals during times of stress. Organic acids promote probiotic growth in the gut, and enzymes can help enhance intake and digestibility. Electrolytes keep the animal hydrated, especially in times of heat stress.

Addressing heat stress and being prepared for its effects can have a major impact on the performance and overall value of your pigs when you take them to market. It can also help reduce the cost of added days on feed and additional health costs. In times of stress, pigs can be more susceptible to disease and health challenges. It is essential that your pigs’ nutrition is bolstered by technologies that build their natural immunity.

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Increasing global demand for eggs is creating the need for improved persistency in laying and stability in egg quality. In turn, the laying cycle of commercial flocks can be extended to 90–100 weeks.

Egg production is consumer led. With estimations that the global population will reach 10 billion by 2050, there is increased pressure on producers to increase the quality and quantity of protein.  Since 1990, the global egg production volume has increased by over 100%. Additionally, consumers are also looking for a larger table egg. These changing requirements put pressure on farmers and integrators to meet demand. Consequently, metabolic pressure on the birds to fulfill needs, putting a strain on laying persistence, eggshell quality and gut health.

Gut health is the foundation for healthier, longer lay

The layer sector is moving towards longer laying cycles with birds set to be laying up to 500 eggs in a laying cycle of 100 weeks. This extended laying cycle in poultry – from 75 weeks to 100 week – now means that the birds outlive their vaccination programs.

Aging birds may face increased disease risks with longer periods of no vaccination. At the same time, there is pressure on poultry producers to reduce the use of antibiotics. The reduction in antimicrobial use means there would be vaccinations during the rearing period, but this would place tremendous pressure on the immune system.

The development of a rich and diverse microbiota has to be in balance with an efficient defense of the gut mucosa. A holistic approach to the choice of in-feed eubiotic additives and feed composition will positively influence the intestinal microbial community to improve the bird’s immune system.

Gut health is key to improving laying rate

Pullets undergo fast physical development before the laying period (0–16 weeks). There are four stages of this development:

Meanwhile, the interactions between the gut and commensal microbes have proved to play crucial roles in preventing pathogen colonization, enhancing hosts' metabolism of nutrients, improving the digestion of indigestible polysaccharides and promoting the development of gastrointestinal mucosal immune system, which indicates that the alteration of the intestinal microbiota could be involved in the regulation of organ development at different periods.

It is important that pullets receive an appropriate diet throughout the rearing phase to establish a healthy gut from the beginning so that they have the correct body composition to sustain egg production beyond 90 weeks.

African swine fever (ASF) is a highly contagious and deadly disease that affects domestic and wild pigs regardless of age and sex. ASF cannot be spread to humans and other non-swine animals and livestock and is not a threat to human health. However, humans can carry the virus on their clothing, shoes and equipment and can spread the disease unknowingly.

Historically endemic to African countries, ASF has been spreading rapidly throughout Asia and parts of Europe through 2018 and 2019. What are the symptoms of ASF, what can we do to prevent the disease, and are there any treatment options?

Signs and symptoms of ASF

• High fever (40.5–42oC)
• Sudden loss of appetite
• Hemorrhages on skin and internal organs, particularly lymph nodes
• Diarrhea, vomiting (sometimes with bloody discharge)
• Abortion
• Depression
• Coughing
• Difficulty breathing
• Sudden death
• High death loss

While these symptoms are similar to classical swine fever (CSF), ASF is caused by a unique virus that is distinct from CSF. Unusually high mortality rates among pigs of all ages can be a strong indicator of ASF. However, the only way to know for sure which virus pigs might be infected with is through laboratory testing. If you notice any of the symptoms mentioned above in your herd, contact a vet as soon as you can to ensure that the correct quarantine and treatment are completed. This could help limit the damage on your farm.

Tips to prevent ASF from entering your farm

It is possible to keep ASF out of the farm, even in countries where ASF is endemic. Here are nine prevention measures you can take to avoid ASF.

​

1. Implementation of strict importation measures for animal products:

Ensure that neither infected live pigs nor pork products are introduced into areas free of ASF. ASF-positive countries can have their animal exportations restricted or prohibited as a result of the detection of infected meat. Check infected regions before importing products that could potentially be contaminated.

2. Proper disposal of all food waste from aircrafts or ships coming from infected countries.

Furthermore, no human food waste should be fed to pigs.

3. Efficient sterilization and disposal of garbage: Avoid swill feeding (i.e., garbage feeding).

Feeding of catering waste is a high-risk practice; if the food waste is contaminated with ASF, it can infect a healthy herd. Do not expose food waste that wild swine species could access. Carcasses, discarded parts from slaughtered pigs and food waste should be disposed of appropriately. 

4. Rapid slaughtering of all pigs, infected or not (stamping out):

Recovered or surviving animals are virus carriers for life. Therefore, to avoid spreading the disease to other pigs and to prevent relapse, it is safer to slaughter both infected and potentially infected pigs. Stamping out tends to be a short-term method to eradicate the disease. Nevertheless, it is generally the most cost-effective method that allows farms to be free from ASF in the shortest time.

5. Strict on-farm biosecurity:

Keep viruses and bacteria out by complying with biosecurity rules, including proper disinfection of clothing and boots, as well as not bringing pork products that have not been properly heat-treated onto a farm. Farms should maintain dedicated footwear and clothing that stay on the farm.

6. Controlled animal and human movements:

Pigs should be sourced from trusted and certified suppliers. Vehicles, equipment and people are also fomites of ASF. Ensure that anyone who enters the farm has not been in contact with any other pigs over the past 48 hours. Farm visitors who have been in countries that are ASF-positive need at least five days of downtime before entering the farm. Vehicles and equipment should be properly cleaned and disinfected before entering the premises. As secretions and excretions from sick or dead animals are a source of ASF, carcass-hauling trucks are high-risk and should not enter the farm.

7. Disease surveillance and monitoring:

This is especially important when transporting live pigs and pork products. In addition, pig farms should maintain a strict health monitoring program. All sick or dead pigs should be inspected and examined for ASF. To detect ASF early, pigs slaughtered for own-home consumption should be inspected by an official veterinarian. Regarding staff training, holding regular prevention lectures and strengthening quality assessments as well as the daily records of feed ingredients is advised.

8. Efficient and early detection of the virus through laboratory tests:

Notify a vet immediately upon spotting signs of ASF, and get the pigs tested.

9. Strict quarantine protocol:

Strict quarantine measures should be applied in both ASF-free zones and infected zones to prevent the entry of the disease and/or to keep ASF from spreading further.

Treatments for ASF

• Currently, there are no treatments or vaccinations available for this animal disease.
• Preventative and cautionary measures can be taken to protect animal health.
• Contact between sick and healthy animals can transmit ASF. Therefore, infected animals must be isolated and culled immediately upon confirmation of ASF.

Did you know?

• North America and the Oceania region remain the only areas that have never had reported cases of ASF.
• ASF poses no risk to human health. Humans cannot get infected by ASF.
• ASF infects domestic and wild pigs, as well as a variety of soft-bodied ticks.
• Wild boars and warthogs can be carriers of ASF. Make sure they don’t come in contact with domestic pigs.
• Frozen meat from infected pigs can harbor the virus for up to six months.
• The ASF virus has been estimated to survive for up to 15 days in feces and five days in urine at 21°C.
• It takes 30 minutes of cooking at 70oC to deactivate ASF in meat products and 30 minutes at 60°C for serum and body fluids.
• Curing or smoking pork products does not destroy the virus.
• ASF can be transferred via feed (Niederwerder, et al., 2019). It is important to work with trusted suppliers and vendors to verify ingredient sources and determine what their biosecurity and quality programs entail.

The importance of feed safety and a favorable health status

Studies have shown that feed can be a carrier of certain harmful pathogens (Dee, et al., 2018). As an added layer of protection, put safeguards in place and utilize feed intervention technologies, such as acidifiers, to support the integrity and quality of your feed.

Acidifiers are known to have beneficial properties that “control bacterial growth in feed, […] inhibiting growth of pathogenic microbes” (Jacela, et al., 2009).

Products such as Guardicate™* have been shown to be effective for promoting feed safety and can be used as an important component of your farm’s greater biosecurity program. Over almost four years of research, Guardicate has shown its effectiveness as an acidifier, as it addresses feed quality concerns by helping maintain a favorable feed environment.

Together with other solutions, like Sel-Plex®, Bioplex® and Actigen®, Alltech’s nutritional technologies provide peace of mind that you are safe from the risks that could negatively impact your production while promoting a positive health status for your animals.

Improper mineral supply can have major consequences for the health and productivity of your herd. Improved mineral status has been shown to have a positive effect on immune function. The Alltech Mineral Management program focuses on feeding organic minerals such as Sel-Plex and Bioplex, which are better absorbed and utilized by the animal and, thus, can meet their nutrient needs for optimal health.

Gut health and the microbiome also play a key role in maintaining the overall health status of the pig. Actigen is able to support immune function, gut microbial health and gut function and development, promoting overall animal health and performance.

*Guardicate is only available in select countries.

References:

Dee, S. A., Bauermann, F. V., Niederwerder, M. C., Singrey, A., Clement, T., de Lima, M., & Petrovan, V. (2018). Survival of viral pathogens in animal feed ingredients under transboundary shipping models. PloS one, 13(3), e0194509. https://doi.org/10.1371/journal.pone.0194509

Jacela, J.Y., DeRouchey, J.M., Tokach, M.D., et al. Feed additives for swine: Fact sheets – acidifiers and antibiotics. J Swine Health Prod. 2009;17(5):270–275. https://www.aasv.org/shap/issues/v17n5/v17n5p270.pdf

Niederwerder, M. C., Stoian, A., Rowland, R., Dritz, S. S., Petrovan, V., Constance, L. A....Hefley, T. J. (2019). Infectious Dose of African Swine Fever Virus When Consumed Naturally in Liquid or Feed. Emerging Infectious Diseases, 25(5), 891-897. https://dx.doi.org/10.3201/eid2505.181495

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Transportation stress is an unavoidable factor for any beef operation. Treating transportation stress in cattle is a challenge, however, the negative health effects incurred by transporting animals can be limited by implementing a number of good management practices. These key steps are simple and can be easily adopted by your operation today.

Step 1: Identify your specific risk-factors

Some common factors that will increase the effects of transportation stress in calves include animal cramming, excessive trailer movement, heat stress, dehydration, introduction to new pathogens and inadequate receiving protocols. Even though this list may seem long and broad in focus, there are simple steps you can take to drastically decrease each of these risk-factors.

Step 2: Incorporate Beef Quality Assurance certifications

Once animals are loaded onto a trailer, it is paramount that the truck driver is intentional about how the animals are treated in order to reduce stress. Ensuring that the driver has a Beef Quality Assurance: Transportation Program certification can provide peace of mind that the animals will be handled adequately. Through these programs, drivers learn to avoid common pitfalls like fast starts/stops/turns, become aware of cold and hot temperature concerns, and focus on cattle handling during loading and unloading. Avoiding these stressful behaviors improves your chances of receiving healthy cattle.

Step 3: Develop a receiving protocol

The risk of transportation stress does not end when the animal is received. While you have less control over managing stress during transport, the risks still remain in the hands of feedlot personnel. The solution starts with implementing a proper receiving protocol that is based on low-stress handling. The calmer and quieter the employees are, the calmer and quieter the animals will be. This can be accomplished by avoiding hot-shot use, not yelling around animals and removing loud equipment (e.g., hydraulic pumps) from the chute area. A Beef Quality Assurance: Stockmanship Program is also available for employees and is highly valuable for training proposes.

Step 4: Pay attention to what you cannot see: Internal health

While you can limit external stressors such as noises, excessive movement and stressful animal experiences, an often-forgotten risk factor is the internal heath of the animal. The stress of transportation and the introduction to a new environment, new feedstuff and new pathogens will often result in some level of digestive distress. A decrease in feed intake, feed conversion and weight gain may be observed, and the culprit is almost always due to an immune response in the animal’s digestive tract. The digestive system is very complex and can be damaged easily when health is neglected. The cause of this damage can range from temperature changes to new feedstuffs — even to new bacterial populations. Most of these stressors are unavoidable due to the nature of the uncontrollable environment, and thus, preventative measures must be taken.

Step 5: Rely on supplements during the transition period

At Alltech, we are passionate about improving animal health through digestive and immune protection, correction and optimization. In our beef division, we focus heavily on reducing animal stress to improve overall growth and health, which simultaneously improves your bottom line. This is demonstrated in Select TC, our feedlot product, which aims to relieve digestive stress during the arrival of a newly introduced animal. The gut has a major impact on the rest of the animal, but because we are unable to see it, we often overlook this factor when considering an animal’s potential. When a gut becomes agitated and inflamed from poor feed quality, new bacteria or stress, you will see animal performance suffer greatly. This decrease in performance is due to the level of energy the immune system requires to fight off pathogens, heal the damaged tissues and produce an overall immune response. Utilizing a supplement to help the immune system protect the animal and negate the effects of the pathogens can help the animal transition into a feedlot more effectively. A more effective transition will, in turn, allow cattle to consume more feed and gain more weight without wasting energy on immune functions, increasing your profitability.

Select TC is a well-rounded receiving-period supplement with benefits ranging from gut-cell health support to decreasing the repercussions of bacteria and mold in the animal’s body. This product can be fed in many different forms and at various dosage levels depending on your specific operation.

Protect your herd from these common pitfalls, which can lead to low-performing animals. Contact your local Alltech salesperson or beef@alltech.com to learn more about what Select TC can do to help limit your fallout from transportation stress and get your cattle on feed faster.

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Bovine respiratory disease (BRD) is the number-one cause of feedlot cattle death in North America and represents more than 70% of all feedlot death and sickness. BRD is the single-largest source of morbidity and mortality in feedlots, causing an estimated $2–3 billion in losses annually (Fulton 2009; Irsik 2006). So how do you treat BRD?

First, you need to know that the phrase “treating BRD profitably” is nearly an oxymoron. Once an animal gets BRD — or shipping fever, as it’s sometimes called — four separate economic factors are negatively impacted: treatment costs increase, productivity decreases, labor costs increase and the likelihood of a BRD re-treat, chronic re-treats and/or death increases as well. Especially in a tight beef cattle market, relying on being able to treat BRD while staying profitable is practically impossible.

What is BRD and how do you spot it?

BRD is the general term for any disease of the upper respiratory tracts (e.g., bronchitis, rhinitis, tracheitis) or lower respiratory tracts (e.g., pneumonia). It is known as a “disease complex,” stemming from three factors usually working in combination: stress, a viral infection and a bacterial infection. BRD normally impacts cattle in the first four weeks after weaning, and it can be fatal.

Symptoms of BRD:

• Droopy ears
• Fever
• Lethargic behavior 
• Lack of appetite (going “off-feed”)
• Rapid, shallow breathing
• Coughing
• Bloody or excessive nasal discharge

Four strategies for beating BRD in your feed yard

A common cliché in sports is that “the best defense is a good offense.” The same principle applies to BRD. The best way for you to defend against having to treat for BRD is to have a proactive, offensive-line strategy that prevents BRD in your receiving program. Here are four things you should do to prevent BRD:

1. Reduce stress at all costs

Investing a bit more to ensure the receiving health of your cattle will pay big dividends when it comes to BRD. Remember: cattle have just endured a long, strenuous trip to your yard, so doing everything you can to reduce their stress upon arrival is critical. This begins with providing a good, clean environment with as little overcrowding and dust as possible. Pay special attention if and when adverse weather occurs (e.g., excess heat, cold, rain, etc.) and adjust accordingly to accommodate them. Be sure to provide sufficient bedding as well so the animals can get some much-needed rest. The initial process of co-mingling can introduce countless diseases, even beyond BRD, so giving cattle to have a clean place to rest will allow them to both settle down and fight off any health challenges.

Additionally, having your team trained in low-stress handling practices will help keep cattle calm when they arrive. This means limiting the amount of yelling, excessive noise and the use of electric prods to keep stress to a minimum.

2. Provide good nutrition early and often

There are three keys to preventing BRD via nutrition. Though often overlooked, the first and most important key when cattle are arriving to the feedyard is getting them to drink water. Water is a critical first nutrient. After a long, stressful trip, getting cattle clean water as quickly as possible will help them acclimate and address any dehydration they could have experienced during transportation. The second key to preventing BRD is providing highly palatable, nutrient-dense feed. Especially during the first four to five days, getting cattle to eat much of anything may be a challenge. A good choice to include in your ration would be either a wet or dry distillers grain (depending on what is available in your region). Distillers grains are high in protein, very palatable and are generally cost-effective for a start-up ration.

Sometimes, the smallest ingredients can have the biggest impact on your cattle’s health. Providing the right micronutrients to maximize health and performance is the third and final nutritional key to preventing BRD. Establishing good gut health and mineral status proactively are paramount when attempting to stop BRD before it starts. Feed additive products from Alltech, such as Bio-Mos, can help drive gut health, and Alltech’s Bioplex and Sel-Plex support maximum trace mineral status. Both of these products are backed by peer-reviewed scientific research and have been used by producers as a part of their comprehensive BRD programs.

3. Establish a vaccination program with a vet you trust

Step one in this process may be developing a relationship built on trust with your vet. This goes beyond just “knowing” your vet to actually having full confidence that the vaccinations you are providing will set your animals up for success. A skilled local veterinarian is your best ally to make sure that the vaccines are working most effectively to fight BRD outbreaks. Furthermore, vaccination histories should play an important role in where you source your cattle. For example, finding animals who have been vaccinated as many as 45 days pre-weaning and again before shipping will help boost your ability to prevent BRD in the feed yard.

4. Use your tools wisely: Good pen riders and technology

Remember, cattle are animals of prey — meaning that they will do everything they can not to appear sick or wounded. A skilled pen rider with a keen eye is still your best preventative tool against BRD. Not every case of BRD can be prevented, but putting an end to it before it becomes critical can make all the difference. There can be as much as a three-to-five-day gap between when an animal begins to experience the symptoms of BRD and when those symptoms can be visibly detected. This makes early identification all the more important for a pen rider. The longer BRD goes undetected, the more “catching up” an animal will need to do once treated. That means lost money for your yard. As such, checking animals multiple times a day is good, profitable prevention against BRD.

New technologies continue to aid in the preventative fight against BRD. Many of these technologies still need further development before being profitably introduced, but progress is being made. Early detection swabs, drones, smart ear tags, facial recognition cameras, sensor-based hydronic shoots and much more will help reduce the labor needed to effectively manage cattle and improve overall animal welfare.

Again, your best defense against BRD is a good offense. By putting these preventative strategies in place, you are giving your cattle the best chance to be healthy and profitable. Your ability to combat the number-one feedlot disease can and will make a big difference for your operation today.

References

Fulton, R.W. 2009. Bovine respiratory disease research (1983–2009). Cambridge University Press 2009 Animal Health Research Reviews 10(2); 131–139.

Irsik, M., M. Langemeier, T. Schroeder, M. Spire, J. D. Roder. 2006. Estimating the Effects of Animal Health on the Performance of Feedlot Cattle. The Bovine Practitioner, 40(2); 65-74.

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Diarrhea in pigs has always been a challenge for the swine industry. When combined with a move to a new facility, the stress of weaning can often trigger an enteric challenge in the nursery. When considering the causes of diarrhea in piglets and newly weaned pigs, focus on these three areas: sanitation, pathogen control and proper nutrition.

1. Sanitation

Freshly weaned pigs have just experienced an incredibly stressful change, and that stress can be highly detrimental for their already immature immune systems. On top of this, any maternal antibodies that were conveyed to the pig from the sow will be waning within the first two weeks of placement, thereby elevating their risk from any exposure to environmental pathogens. Effective power-washing must be completed between every group entering the facility — especially if previous groups have faced a challenge. De-greasers and/or hot water will be a great help at eliminating any biofilm on floor and feeder surfaces, which cold water alone may not be able to remove. A post-washing inspection is also helpful, as spaces in the floor, under the lip of the feeder or underneath water bowls are commonly missed — and these areas can all harbor enough pathogens to make a weaned pig sick.

Once the pens have been sufficiently cleaned, it is important to also select a disinfectant that will effectively eliminate the pathogens present in the facility. There are several product options on the market, all of which have their pros and cons. Select one based on its coverage, the time needed to take effect and its ease of application. For example, some disinfectants must be fully dry to achieve their maximum effect, while others work directly on or shortly after contact. Some disinfectants even have residual action after they have fully dried. It is important to ensure that you are using the correct dosage for the product to complete proper disinfection. The Center for Food Security and Public Health at Iowa State University is a great resource for obtaining a better understanding of disinfectants.

Water lines are often a frequently overlooked area of the barn in need of proper sanitation. It is a good practice to evaluate the water quality in the facility. Oftentimes, water lines are full of biofilm that harbors bacteria that can be carried from group to group, meaning that a newly weaned pig’s first drink could be full of stagnant water potentially laden with bacteria. A good practice is to purge the lines with a chlorination or peroxide product between groups — but keep in mind that this could break sediment free within the lines and potentially cause plugging. There are also safe options that can be completed when an active group is present, allowing for continual flushing of the lines while the pigs are consuming water.

2. Pathogen control

Of course, other equipment in the facility could also be responsible for the presence of pathogens. To avoid tracking in pathogens from the outside world, boots should be thoroughly cleaned and disinfected before workers enter the rooms of newly weaned pigs. Gruel feeders and bowls should also be thoroughly cleaned and disinfected between groups. Mats are a great way to start pigs on solid feed, but if the mats are aging and fraying significantly, they can be difficult to disinfect effectively, making them a haven for disease. Feed carts, scoops, coveralls, hoses and even hats are examples of other items that could potentially harbor disease. Wooden surfaces are almost impossible to disinfect sufficiently and should be painted with latex paint to seal off any potential hiding spots for bacteria and coccidia.

Next, make sure you have a full understanding of the pathogens present in the facility that are contributing to the presence of diarrhea. There are three main categories of gut bugs: bacterial, viral and parasitic.

Parasitic organisms can include coccidia, roundworms and whipworms. Coccidia are an uncommon cause of disease in weaned pigs, and sanitation of both the source farm and destination farms should be evaluated if this is a primary challenge. Round- and whipworm infections take some time to develop in a group and are very rare in newly weaned pigs. A proper deworming protocol will need to be put in place if these are identified as the source of the challenge.

Some examples of viral pathogens that can cause diarrhea in weaned pigs include porcine epidemic diarrhea (PED), transmissible gastroenteritis (TGE), rotavirus types A, B and C, and even porcine respiratory and reproductive syndrome (PRRS). Viral infections cannot be treated with antibiotics, so therapies are commonly aimed at keeping pigs hydrated and encouraging them to eat despite their abdominal discomfort. Prevention techniques include improving immunity in the sow to reduce shedding of the virus during lactation and the use of dry disinfectants over scouring groups to reduce chilling and lower environmental virus exposure.

Antibiotics can be used for infections that are bacterial in nature. Some common bacterial causes of diarrhea in newly weaned pigs are E. coli, Salmonella and, occasionally, Clostridium perfringens or C. difficile. Ileitis and Brachyspira infections in recently weaned pigs are very uncommon but are possible in saturated environments. If a bacterial agent is suspected to be the cause, then a sample should be collected and cultured by a veterinarian, followed by a sensitivity test to understand what antibiotics are effective against the pathogen. It is a good practice to repeat this periodically, especially in unresponsive situations, to make sure no changes have taken place within the barn or herd. Antibiotics should always be used according to the instructions of the prescribing veterinarian in order to ensure that the treatment is effective both currently and in the future. If an infection is not responsive to treatment, then the cause should be re-evaluated to make sure there is not another factor complicating the challenge. Of course, an ounce of prevention is worth a pound of cure, so good sanitation and biosecurity practices are paramount to preventing the exposure of pathogens to young pigs. 

3. Proper nutrition

A young pig has very specific nutritional needs, and if we expect too much of them, they will often fail. A big challenge with starting pigs is making sure that they all have access to the proper diet stage. In large facilities that can take weeks to fill, the amount of starter ration that the first pigs get is often much different than the amount allowed for the last pigs. Of course, bins and feed lines should be emptied between groups, as a pig’s last diet is not fit to be the first feed a recently weaned pig will eat. Finally, animals that are not eating in the pen — either because they are sick or just slow learners — will have looser stools because of their decreased solid feed intake. These animals should be placed in a separate hospital or special-needs pen so they can receive more intensive care to get back to a full feed intake.

There are many factors to consider when evaluating the cause and treatment of diarrhea in a group of recently weaned pigs. Be careful not to fall into the trap of missing all of the influencing factors; otherwise, a small challenge could quickly become a crisis. Ask questions, make sure the environment is correct for the pigs’ group size and weight, get your veterinarian and nutritionist involved, and make sure to record your successes and failures as you go. With patience and understanding, even the biggest challenges can be overcome!

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Weaning piglets effectively is critical for farmers to ensure they are healthy and productive. Pigs that do not transition well from milk to a solid diet have their gut health compromised and become susceptible to disease challenges. Ernie Hansen, manager of swine nutrition and technical services at Hubbard Feeds, sits down with Tom Martin to explain the strategies producers can implement to support a successful transition and improve long-term pig production. 

The following is an edited transcript of Tom Martin's interview with Ernie Hansen, manager of swine nutrition and technical services at Hubbard Feeds. Click below to hear the full audio:

Tom:              This is Tom Martin, and I'm here with Ernie Hansen, manager of swine nutrition and technical services at Hubbard Feeds. He joins us to talk about transitioning piglets at weaning from milk to solid food. Thanks for being with us, Ernie.

Ernie:             All right, thank you.

Tom:              What are some of the problems that producers face when they begin weaning piglets from milk and moving them to a solid diet?

Ernie:             Well, helping pigs make a smooth transition at weaning has always been a high priority for pig farmers. Today's high-producing genetics have been selected to wean 30-plus pigs per sow per year and to produce pigs that will reach a market weight at or in excess of 300 pounds, and to do this quickly and efficiently. This performance level and, even more importantly, the way these pigs start on feed is drastically different than pigs from ten years ago.

                        Couple these factors with the known stressors of weaning — weaning age, the physical separation from the mother sow, commingling, transportation, the environment difference, and the traditional milk-to-solid-food transition — and that's a stark reminder that there is no substitute for good animal husbandry for the first week post-weaning. The old adage is certainly as true now as it ever was: "A pig never gets over a good or bad start."

Tom:              What are some of the outcomes seen in a piglet that does not transition well post-wean?

Ernie:             Health is a big factor at this stage of life for the piglet. If pigs aren't eating well, gut health is compromised, and this can affect their overall health and make them susceptible to disease challenges. This requires farm workers to spend more time treating pigs, and depending on how severe the challenge is, there may be an increase in mortality and morbidity as well.

                        We use the term "all-value pigs." This is a reference to the pigs that reached the targeted market weight on time with minimal health challenges. These all-value pigs represent the highest returns for farmers and the greatest opportunity for increased profitability.

Tom:              So, what is the importance of feed intake? What does the producer need to be thinking about as piglets are making this transition?

Ernie:             To make it very simple, intake is everything at this stage of the pig's life. Healthy pigs are very efficient. That means every extra bite of feed is extra weight gain. It's the most efficient and cost-effective growth the pig will experience.

Tom:              Why is gut health critical at this particular phase in a pig's life?

Ernie:             You may not realize it, but the gut is the first line of defense for the young pig and is actually a large part of the immune system. It's a barrier that keeps out bacteria, and if it’s not functioning properly, those bacteria get into the pig's bloodstream and can spread, causing disease challenges for the pig. As more research is done on gut health and gut function, we're discovering that pigs don't always fully recover from the initial attacks on their system. While it may look like they recover and have good performance, research is showing they won't have gains as good as those pigs that didn’t experience the health challenges early in life.

Tom:              So, what steps or management techniques should producers and farmers take to make sure that pigs transition well post-wean?

Ernie:             We work closely with our customers in a couple of different areas to help pigs get started on feed. Frequency of feeding for the first week in the nursery is critical. The more times we can be in the barn feeding the pigs, the better they will start. In some cases, just walking through the barn and getting the pigs up will stimulate them to eat.

                        Secondly, identifying fallback pigs as early as possible — early intervention — helps transition those pigs to get them back on track. Use of a gruel or a highly fortified feed is essential to get the right nutrients into these young pigs.

Tom:              Some pigs are naturally inclined to not eat as well while they're transitioning from a liquid to solid diet, so it's important for producers to do what they can to motivate those pigs to eat more. How does Viligen® play a role in this key part of their transition from milk to solids?

Ernie:             Viligen is an intake stimulant. It's combined with certain nutrients and palatability factors that not only encourage them to eat — to eat more, to take that first bite of feed — but it also has gut health components that help support the gut in overcoming challenges that the environment brings to that pig. So, it causes them to eat more and then supports their health. A healthy pig that eats is going to grow faster and more efficiently throughout its entire life.

Tom:              Tell us about the feeding trials using Viligen that were conducted by Hubbard Feeds.

Ernie:             So, we started Viligen trials about nine months ago (Oct. 2017) after an Innovation Group meeting at Alltech. We did some simple trials and the pigs performed well above expectations. We had improvements in gains that were really quite remarkable. We redid the trial and we duplicated those improvements in gains.

                        In the second trial, we had a significantly higher degree of overall health challenges, and we're able to see that we had not only improvements in intake and gains, but that led to improvements in overall health. We treated fewer pigs for health issues, we pulled fewer pigs out of the pens that weren't starting and we had fewer pigs die in the trial.

Tom:              How big of a role does formulation of feed play at this stage when the piglet is transitioning from milk to solids?

Ernie:             Diet formulation plays a critical role for these young pigs as they transition from the sow’s milk to dry starters. Diets are more complex to supply the nutrients that will promote good gut health, which is important for nutrient absorption and utilization. High-quality ingredients are key to the digestibility of the young pig and also reduce the chance of adverse interactions with other ingredients.

                        Finally, ingredients that promote intake are an important technology to include in the nursery diet. People often think of flavors in milk products to encourage intake, but we're excited about Viligen, which our research has shown to improve intake and health in these young pigs. Viligen — which is a blend of fatty acids, prebiotic components and mineral nutrients — helps condition the gut mucosa, which helps get ready for rapid growth because of the improved feed intake.

Tom:              Ernie Hansen, manager of swine nutrition and technical services at Hubbard Feeds, joining us from Mankato, Minnesota. Thank you for being with us, Ernie.

Ernie:             Thank you much.      

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