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

I would like a FREE Feed Safety Guide.

The following is an edited transcript of Tom Martin's interview with Dr. Kayla Price, poultry technical manager for Alltech Canada. Click below to hear the full interview:

After you read or hear this interview, you may never look at an egg quite the same way again. Dr. Kayla Price is poultry technical manager for Alltech Canada. Price joined Tom Martin from Ontario, Canada, to talk about eggshell quality and why it matters.

Tom:                          For this discussion, we're focusing on the outside of the egg. Let's first go to the basic question: What is eggshell quality? What does that mean?

Kayla:                         I think eggshell quality means different things to different people. And when we focus on the outside of the egg specifically, we’re looking at things like eggshell thickness, what is the eggshell strength, how difficult or how easy is it to actually break that egg. And then, what does that egg look like in terms of dirty spots on it, or anything else to that effect. The external quality is very different than the internal quality. But, for this podcast, we're just focusing on the outside of the egg.

Tom:                          And do the uses of eggs vary according to how they are graded?

Kayla:                         Absolutely. If you look at the grading system — and it's only a little bit different where I'm from in the Canadian grading system versus in the U.S. or even globally — there are some basic commonalities. We’re looking at eggs of different sizes, which can go from small to large, extra-large or jumbo. Most of what you see that comes to the table is going to be that larger size, whereas the other sizes may be beneficial in terms of eggs that come in cartons, so they're already cracked, versus the eggs that would be table eggs. You also have lower-graded eggs that may have a small crack on them or a small dirt spot, but the inside is still usable.

Tom:                          Are there specific strategies for developing quality shells of different sizes?

Kayla:                         In general, the hen is always going to be laying the same part of the egg, whether that egg is small, large or extra-large. So, when we talk about eggshell quality, we’re really talking about it in general. We really want that hen to be getting the nutrients and the management that she needs in order to build the shell of that egg.

                                    That being said, with the hen, she's laying the same amount of shell components whether she's young and laying a small egg or whether she's older and laying a larger egg. So, in that bird that is older or toward the extra-large, that same amount of shell component is going to cover a different amount of space versus that same amount of shell component on a small egg. But again, we can use the same management techniques regardless of the size of that egg, because you're trying to avoid those under-grade eggs, which are your dirty eggs or your cracked eggs, regardless of the size.

Tom:                          Okay. Now, if I’m going after a premium quality egg, what are the essentials that I need to take into consideration?

Kayla:                         When I start thinking of the word “premium,” I'm really looking for an egg that is going to have a good, hard shell to it, so it will not break easily. It won't break when it’s at the farm, when it’s moving to the processing plant and, ultimately, it won’t break when it's in the carton before we break that egg to put in the skillet. We’re looking for that outside eggshell quality just as much as that internal quality, like making sure that the yolk looks good and the egg white looks good.

                                    In terms of the essentials, there are a couple of things to consider. You can start looking at the nutrition of the bird — what goes into making that eggshell just as much as the internal component — and you also have to start thinking about management: the health of that bird, how old is that bird and what needs to be changed depending on the age, the environment and, to a small extent, the genetics. The things that we can change would certainly be nutrition management, health and environment.

Tom:                          At what point in bird's life cycle should producers start thinking about egg development and eggshell quality?

Kayla:                         I think that's a really interesting question because when people start thinking about eggshell quality, the first thing that comes to mind is when the hen actually starts laying that egg, which is about halfway through her full lifespan. If you only start looking at eggshell quality halfway through, then you’re really only capturing half the potential. I think it's really important to start having that conversation when that poulet or hen starts to be placed in her housing system and continue all the way through the growing phase, before she reaches the age of maturity to be producing an egg and then also continuing it through. The idea being that you're setting up the bird for proper body confirmation and skeletal development, which are going to have an impact on the eggshell quality — shell thickness, —  just as much as they impact the size of the egg and how well the bird can lay that egg. So, again, I think it's important to start thinking about things from the very start, as opposed to when that hen starts laying that egg.

Tom:                          Why should calcium receive particular attention?

Kayla:                         Calcium is something that people always go to when they start thinking about eggshells because many people know the eggshell has a good amount of calcium within it. So, this is the first thing that people start thinking about. It is incredibly important because the eggshell itself is about 95 percent calcium carbonate. One of the main components of calcium carbonate is calcium. So, this is something that certainly needs particular attention.

Tom:                          Is the size of the calcium particle important?

Kayla:                         Yes, it is. This is something that people in the industry are taking more notice of. It’s important to talk about the different sizes. So, you can go from a fine calcium particle size to a medium calcium particle size to a coarse calcium particle size.

                                    What’s important is, you have to think of the fine calcium size as giving that quick shot of calcium. The bird can absorb it quite quickly because they don't need to break it down at all. But, if you start moving toward the coarse calcium, this one is good because it takes more time for that bird to break down the calcium and a longer amount of time for that bird to absorb the calcium. This is important as the bird goes into nighttime and starts really putting that calcium onto the shell or laying down that shell, because when it’s nighttime, she’s not eating. This slow release or slow breakdown of coarse calcium really helps out during this time.

                                    It’s not that you only need one or only the other — you need a good combination of both. This changes as the bird gets older. As the bird gets older, you’re tending toward going more and more coarse but still having a certain amount of fine particle size in there. It’s really about knowing your ratios, and that's where the nutritionist can help in terms of how to deal with the fine-to-coarse calcium ratio.

Tom:                          What other nutrition elements such as minerals can impact eggshell quality, and how?

Kayla:                         In terms of other nutrition elements, I think it's important to start thinking about what they are. As I said before, when people think of eggs, they often think of calcium in terms of the actual eggshell, but there are other components to it.

                                    In the eggshell itself, you have an inner as well as an outer shell membrane. That outer shell membrane is the calcium carbonate, and the inner shell membrane is made of many other components. You want to make sure that you're building strength, not just in your outer shell membrane, but also in that inner shell membrane. This is really where other nutritional elements come into play — like minerals, which have a very important role in building that eggshell, somewhat in terms of the outer, but also somewhat in terms of the inner shell membrane.

                                    For example, minerals like copper, which helps a little bit in collagen formation in terms of that eggshell membrane. Similarly, minerals like manganese and zinc, each sort of playing their own different role. Then you can look to minerals like selenium, which supports the reproductive tract itself.

                                    So, these elements, and components like that carbonate component of calcium carbonate, or all other elements that are important for the actual eggshell quality, have very different roles to play within the whole system itself.

Tom:                          How is eggshell quality impacted by gut health? Is there a direct relationship?

Kayla:                         It's more of an indirect relationship. I always say that the bird is ultimately a gut with lots of things attached to it. That can be applied to any bird that we want to talk about because, ultimately, what we're putting into the bird and having that bird eat, we want it to be able to translate into the performance factors as well as health factors.

                                    In this case, with the laying hen, a hen that is going to provide us our table eggs, we want our feed ultimately to translate into table eggs, or more table eggs, at the end of the day. So, if we have a gut that is healthy and that is acting the way we want it to, it means this gut is able to absorb nutrients and translate those nutrients as well as absorb things like calcium, like minerals and, ultimately, translate that so it can be used within that reproductive tract or other places within the body. So, direct, perhaps not, but certainly indirect, and there is a role between them.

Tom:                          What are some of the more common problems being encountered today by egg producers that they're trying to work around or work through?

Kayla:                         There are always many different kinds of problems, and new problems evolve as we keep raising these birds. But I think the one specifically related to the egg itself at the moment would be — that isn’t related to viral issues, which are certainly happening in the industry and are very important and I wouldn't want to ignore — but relating specifically to the egg, would be looking at things like deep cracks in the eggs, especially as people start either thinking or moving toward, or are already using, these alternative housing systems. You want to make sure you have a nice strong egg that is not going to be easily cracked by other things happening within the system just as much as you want to make sure you have a good internal eggshell quality, and you want to make sure that you are able to maintain that food safety aspect so that you're able to provide safe food or safe eggs, ultimately, for the public that is consuming those eggs. So, those would be common problems encountered by egg producers. And, again, the biggest one being those downgraded eggs, which would be your cracks, which would be your dirty eggs.

Tom:                          What does it mean to support the good guys in relation to eggshell quality?

Kayla:                         I think it's a very interesting phrase, “supporting the good guys.” It relates back to this indirect relationship between gut health and eggshell quality. So, ultimately, with gut health, we want to make sure we're maintaining a healthy and well-balanced gut, meaning that in the gut, there can be good microbes or good bacteria. There can be bad bacteria or bad microbes, or those that are potentially bad. Those that are potentially bad are opportunistic. Given the right environment, they will become bad or they will become a problem.

                                    When we relate back to gut health, we want to make sure we have this balance between our good guys, our potentially bad guys and our bad guys. In order to help with gut health and, ultimately, help with how that gut is able to digest and absorb nutrients and then translate this within the body to help with the egg and the eggshell, we want to make sure that we're supporting those beneficial bacteria — or supporting the good guys. The end goal is to maintain good gut health.

Tom:                          How do you manage and sustain that balance?

Kayla:                         There are a couple different factors. It's never just one thing that's going to solve the problem. Everyone always looks for that silver bullet, but when it comes to animals and to biology, a silver bullet is almost an impossible goal. You want to make sure that there is a good combination of management practices. We want to make sure that we're using the best practices in managing the birds, just as much as biosecurity on the farm — which is incredibly important as we start thinking about other viral or bacterial problems that can potentially impact these birds — and the type of nutrition that these birds are receiving.

                                    We want to make sure that they are receiving the best nutrition possible with the best ingredients possible. We want to make sure that those ingredients are free from contaminants like mycotoxins and use minerals in their best possible form that are most available and well-absorbed by the bird. This would be things like organic trace minerals versus what is very commonly used as inorganic trace minerals.

                                 And then also making sure when we talk about management, we want to make sure that there's proper water quality. At the end of the day, we just want to make sure we have a good combination program within the diet and the nutrition, a good feed additive program, to help with that just as much as a good management program and good biosecurity.

Tom:                          Dr. Price, when we began the conversation, I said we were going to focus on the outside of the egg, but I'm wondering, does the internal quality of an egg in some way impact the quality of its shell?

Kayla:                         That’s an interesting question because we're still talking about the egg itself. But when we talk about the internal quality of the egg, we're really talking about aspects like the yolk color, what the yolk looks like or how high that yolk is, just as much as what the egg white looks like and how that egg white spreads. So, in terms of if the internal eggshell quality is going to have a direct effect on how easily or if the shell cracks, possibly not. I think this is more of an indirect relationship where if you're focusing on a good quality internally and externally, ultimately, you're going to have a good-quality egg overall. That’s really the target: making sure we have a good-quality egg that is safe for consumers.

Tom:                          Are there some programs for enhancing eggshell quality that you recommend?

Kayla:                         I think this goes back to that combination program. Again, it's important to look at not only management, biosecurity and nutrition, but also the feed additive program.

                                 We touched a little bit on organic trace minerals and making sure that you're using organic trace minerals that are bioavailable to the bird, supporting good absorption and using other additive components that can help in terms of supporting those good guys or supporting the beneficial bacteria within the gut.

                                    This can mean using components like mannan-enriched fractions, which help selectively remove bad bacteria and allow room for good bacteria to thrive. There are plenty of other feed additive components that can be built into a program to make sure that you have a comprehensive program on the feed additive side. That can be combined with a full program on the nutrition side and with management and biosecurity.

Tom:                          Are there any emerging trends in poultry out there that you're watching that have captured your interest and attention?

Kayla:                         Yes. There are always some new and interesting things. Unfortunately, sometimes it relates to viruses. I think something to watch in the layer world — people have been talking about this virus — is false layer syndrome. We are certainly watching how this can be handled. This is one of many emerging things, along with making sure that we have the right biosecurity to avoid any other possible avian influenza outbreaks, which we haven't seen at all lately. Hopefully, we will not see any in the future. And, of course, making sure that we do what we can to achieve fewer cracks and dirty eggs.

                                 So, there are a couple of different things to watch out for. Another one is the constant concern about food safety and making sure that we're producing safe food for our consumers and being transparent in showing that we’re producing safe food for our consumers. 

                                    Those are a couple of different things that really grab my attention and I will continue to follow.

Tom:                          Dr. Kayla Price is poultry technical manager for Alltech Canada.  And thank you so much for joining us.

The following is an edited transcript of Tom Martin's interview with Dr. Anna Catharina Berge, veterinarian and owner of Berge Veterinary Consulting. Click below to hear the full interview:

Dr. Anna Catharina Berge, owner of Berge Veterinary Consulting BVBA, is a veterinarian with extensive knowledge and skills combining real-life animal husbandry with epidemiological perspectives of animal and public health challenges. Berge joins Tom Martin from Vosselaar, Belgium, to discuss the use of, and alternatives to, antibiotics in pig production.

Tom:                          Let’s begin with pig production. Is antimicrobial use in pig production a real threat?

Catharina:                 All antimicrobial use has the potential to increase antimicrobial resistance in bacteria. Antimicrobials are really vital to humans and animals to protect against bacteria that can cause disease or death. Antimicrobial resistance is threatening the efficacy of these valuable drugs to treat bacterial disease. Even the World Health Organization (WHO) stated in 2014 that the antimicrobial resistance situation is so serious that we are entering a post-antibiotic era in which common infections and minor injuries can kill. This is far from being an apocalyptic fantasy — it’s a very real possibility for the 21^st century. This is not just some journalists writing up some fearful scenario. This was the WHO. So, it is a real threat.

                                 Microbial resistance in pig production is usually a consequence of decades of antibiotic use for disease prophylaxis or growth promotion. The antibiotics administered are not completely absorbed by the animals. If you’re giving an antibiotic to an animal, 30 to 90 percent of those antibiotics are actually excreted through the urine or feces. The antibiotics can reach the source through medical waste, improper drugs or even from dust from pens in barns. These antibiotic residues can also impact the environment and disturb the delicate ecological balance.

                                 Antibiotic-resistant bacteria may also spread into a virus through other mechanisms. Antibiotic-resistant bacteria may also spread to humans through food or through the environment. These antibiotic-resistant bacteria don't just disappear if we stop using antibiotics. They tend to linger. They’re easily created, but they don't tend to disappear quickly. Therefore, we need to do everything to not increase this pool of resistant disease that can spread between different types of bacteria. These resistant diseases can spread from bacteria that are not dangerous and just hanging around in our dust to those bacteria that are really causing disease and even death. If that resistant disease finds bacteria that cause death, then we have a bacterial disease that can’t be treated, and we may die from it. So, resistance is dangerous.

                                 Antibiotic resistance is also an increasing challenge on many pig farms because producers are noticing that good old antibiotics are not working any longer because bacteria become resistant to them. So, they use newer and newer antibiotics. And this newer antibiotic is what the WHO now calls critical antibiotics, those that we want to maintain to treat humans against dangerous disease, so we’re building up resistance to all of these newer antibiotics. The problem is, there are really no new antibiotics created today. The pharmaceutical industry has stopped investing in the research and development of new antibiotic drugs, so we're running out of good drugs to treat bacteria.

Tom:                          You have noted that herd-level immunity, individual pig gut health, systemic immunity, nutritional status, stress levels, and environmental conditions all interact. Why is it important to understand these interactions?

Catharina:                 No animal, organ or cell works in isolation. They all work closely together and, hopefully, in harmony. They all influence each other. So, a pig, furthermore, is living within a very complex production system where you have various factors that can influence its health and productivity. So, unless you take the whole system into account and evaluate this whole system, you don't really know the cost of a disease or why the pig is not doing well. You may think the cause is something other than disease, but it’s really the disease as a consequence of the production system.

                                    Our production systems have not been optimized for what the pig needs and what we want from the pig. We are trying to adapt the pig to our production systems instead of adapting our systems to the pig. This is creating a problem, and one of the solutions has been to medicate with antibiotics.

Tom:                          What challenges do antibiotics pose to the gut health of pigs and livestock?

Catharina:                 Antibiotics can prevent bacteria from reproducing or destroy bacteria. These antibiotics don't differentiate between bacteria that are good for the body and those that are potentially harmful. Some antibiotics work on different threats to the bacteria and some can work against a lot of bacteria types. Others work against just a few.

                                 Many of these antibiotics are used in the feed in pig production for extended periods of time. They have what we call a broad spectrum. They work against a lot of different bacteria. An example of such is tetracycline. These antibiotics can modify the gut flora and reduce diversity of the bacteria in the gut. Therefore, many good bacteria that are helping in many different ways are killed. Some harmful bacterial also are killed, but when the good gut flora is destroyed, then the pathogenic, harmful bacteria have a bigger chance to reproduce and attack the intestinal lining, maybe even invade the body and cause disease. It’s really essential to create a good microbial flora in the pig, and these antibiotics can actually work against them in that way.

Tom:                          Globally, farmers are now showing that it is possible to reduce antimicrobial use without sacrificing performance in health. A key focus has been placed on gut health. Why is gut and intestinal health in pigs so important?

Catharina:                 It’s key to a healthy animal. The gut is responsible for the digestion and absorption of nutrients that are necessary for the whole body to function properly. Through the food ingested, the pig gets energy — macronutrients and micronutrients — to fuel and support the functions of every single cell in the body. So, if the gut is not working, then the pig’s overall health will suffer.

                                  It’s in the gut that the immune system encounters many potential pathogens that are harmful bacteria. These need to be stopped before they start destroying the intestinal linings or invade the body. In the gut, we have the most immune cells of the whole body. This immunity has high requirements for energy and nutrients and must be in top shape for protecting the pig. If you don't have good gut health, then the immune system doesn't have enough energy to do good work.

                                 A healthy gut, furthermore, has a microflora of bacteria that participates in the digestion of many nutrients. These healthy gut microflora also prevent pathogens from growing and invading intestinal cells. This microflora shows a high level of diversity, and every bacteria species influence each other. So, the healthy gut microflora is also critical to a healthy gut.

Tom:                          What do you think will be the best measures to reduce antibiotic use?

Catharina:                 I like the holistic approach. The best measure to decrease antibiotic use is to optimize the production system and nutrition to better meet the pig’s basic needs.

                                 A first step is to create awareness of the consequences of our antibiotic medicating system and motivate people to change. It’s important for producers to understand that reductions in antibiotic use can be made without compromising the health of the animal or their productivity. But it requires an evaluation of the whole production system and nutrition to identify the weaknesses in every single system because every single system we enter is different.

                                 The easiest part to change is nutrition for the pig and making sure that it’s correct for every single stage of its life and that the pig is not exposed to high levels of bacteria or mycotoxins in the feed and the water. Thereafter, we are starting to look at management changes and housing changes to meet the physiological needs of the animals and protect them from disease from inside and outside the unit. That’s also called “biosecurity,” and that's very important. Thereafter, we need to start looking at how we can boost immunity so that the pig is then able to meet all the challenges.

Tom:                          Among the farms you are working with, what percentage of reduction do you think is realistically achievable?

Catharina:                 I would say most farmers across the world are still using a lot of antibiotics prophylactically to prevent disease, or they use it for growth promotion. And I believe that all of that use can stop. There, again, there has to be a motivation of the producer to change. But, in general, if we go onto a farm, a realistic goal we usually can see without too much of a challenge is a 50 percent reduction in antimicrobial use already within the first year.

Tom:                          What are the components that should be included in any antibiotic reduction program?

Catharina:                 There was a philosopher in 1850 that said if you don't record it, you can’t improve it. So, you have to have an antibiotic use registration system and you have to evaluate it. It’s not enough just to jot down a few notes in a book somewhere. You have to evaluate. Then you have to set targets. You have to ask, “How can I achieve this reduction with those targets?” You need to look at the appropriate nutrition for every single stage of production. All the pigs, based upon where they are and how old they are, have different needs. You need to have appropriate nutrition. You also have to have very good, quality feeds — low microbial levels and low mycotoxin levels. Then you need to look at the management level. How are you moving the pigs around the system? Are you weaning them too young? Are you stressing them at different phases by mixing litters, and so on? So, management systems are very important.

                                 Housing systems need to be evaluated. Many times, we have pigs in old systems where it’s really not optimized for holding them, and we may need to consider rebuilding on a long-term scale.

                                 A very important part is biosecurity. Biosecurity is what we call “disease protection.” You need to protect the animals from disease that is found inside the uterus. That’s called “internal biosecurity.” You also need to protect the pigs from diseases that are not on the farm currently, but could be introduced by animals, vehicles and people. That’s called “external biosecurity,” and that's very important.

                                  You also need to be able to correctly diagnose and treat the clinical diseases in the best way. People don’t always understand what they're seeing and how it should be best treated.

                                 And of course, we have the alternatives to antibiotics that are valuable tools to support health and productivity. We have products that can support microflora in the gut and optimize the strength of the gut lining such as Bio-Mos® and Actigen®.

                                 We have alternatives to boost immunity. Vaccines, for example, are vital to protect the pigs against many diseases. Organic minerals are important to boost the immune system and help the immune system work optimally. So, all of those components are appropriate and are very important to consider in a program.

Tom:                          You have suggested that the goal to reduce antibiotic use should be rephrased to a goal to produce healthy production systems. How do producers look at this challenge as an opportunity instead of a threat?

Catharina:                 Well, I think for that exact reason: Health is not a threat. It’s something we all strive for, whether in our bodies, a healthy business, healthy ecosystem or healthy planet. And producers are realizing more and more that diseases are costly. Furthermore, there is no joy in working with sick animals. Honestly, I have yet to meet a pig producer that tells me that he or she wants to use antibiotics. It’s rather that they believe it's necessary to prevent disease. When we start showing that we can remove the antibiotics without suffering productivity losses or increased diseases, then they start seeing the possibility of moving toward a more sustainable production.

Tom:                          Can you expand on the practical measures a pig operation could implement to develop a healthy production system?

Catharina:                 I would recommend any pig producer that wants to develop a healthy production system seek out a team of experts: consultants, nutritionists and veterinarians who can evaluate the whole system. That is what we call a “whole herd audit.” This audit usually takes at least a day. Based upon this initial audit, there will be various points to address, whether in housing, management, nutrition or disease treatment. You start setting up the concrete plan of what major issues to address and what targets to achieve.

                                  Everyone involved in production, as well as nutritionists and veterinarians, needs to be involved in an antimicrobial reduction plan. Once you’ve set up this plan and you start implementing, it's really important that you have a very good follow-up. Therefore, you should have regular audits to monitor the progress, create accountability for effort and set up new achievable targets as necessary. Alltech has actually developed such a holistic antimicrobial reduction audit.

Tom:                          What is the future of antibiotic use in the pig industry?

Catharina:                 I hope that the pig industry will move toward reducing antibiotics very quickly so that the consumers are not forcing them to completely ban all antibiotics. The future of antibiotic use, as I see it, is that antibiotics will be available for individual treatment of sick pigs or serve a metaphylactic use in the exceptional cases. But all prophylaxis or regular continual use such as growth promotion is stopped.

Tom:                          In the past couple of years, we've seen some significant increases in the presence of mycotoxins in haylage, barlage and silage. Why are mycotoxins important to consider when we're talking about antibiotic reduction?

Catharina:                 Mycotoxins are produced in various unfavorable conditions. As you mentioned, we see them more and more emergent in all our feed sources. They’re very toxic compounds, and they can impact both immunity and health. There are various types of mycotoxins present in most feeds in various levels. We have seen in audits of many pig producers that an underlying reason for poor health and productivity is a high level of mycotoxin exposure.

Tom:                          What kind of effects do mycotoxins have on pigs?

Catharina:                 That is one of the problems — that people don't realize that they have a mycotoxin challenge in their production because the signs are very subtle and diffused. There are various symptoms that the producer does not recognize. Some of these symptoms are, for example, poor feed efficiency, suboptimal growth, digestive distress, various disease problems and poor reproductive performance. Mycotoxins have strong immune suppressors, and that’s one of the reasons why we see more and more disease and why the pigs are susceptible to disease.

                                 All of these mycotoxins — there are many — have different modes of action. But there’s seldom just one mycotoxin present in the feed. There’s usually multiple. When they’re working together, sometimes they can have an additive effect, but sometimes they will have a multiplicative effect. The gut and immune system are first to encounter the mycotoxins once ingested. We have talked about the importance of gut health and antimicrobial reduction audits and programs. It’s essential to address this risk as an aspect of the reduction program. We have always seen in our antimicrobial reduction audits that when we go in and address these mycotoxin challenges and feed through the inclusion of a good broad-spectrum mycotoxin binder such as Mycosorb®, then we see improved productivity.

Tom:                          What consumer demands are driving significant changes in the industry?

Catharina:                 Consumers have high demands on the industry. Today’s consumers want food from animals from a sustainable, animal-friendly system. They also want food from animals that have not been medicated with antibiotics. We have seen that consumers are actually willing to pay a higher price for meat produced without antibiotics.

                                  Animal welfare is another area that has a very high importance for consumers. Measures such as tail docking and castration are increasingly questioned. Since these interventions are often coupled with an antibiotic injection, systems where castration and tail docking are not necessary will have reduced antimicrobial use. Tail docking has been performed to reduce the incidence of tail biting in group-housed pigs. If the animal environment is improved, it is possible to rear pigs with their tails intact. That is the case in Sweden, where tail docking is banned.

                                  An improved group housing system will reduce antimicrobial use in growing pigs. Another area is the group housing for gestating sows, so they don’t stand locked up in small crates all their life. This is also highly desirable by consumers. This also optimizes the health and strength of these sows, and they can rear healthier piglets. The animal welfare requests of consumers contribute to healthy animals that do not need antibiotics. 

Tom:                          Dr. Cat Berge of Berge Veterinary Consulting BVBA in Vosselaar, Belgium. Thank you so much for joining us.

Have a question or comment?

The brooding period is a critical time of development for many systems within a bird, and it occurs from the time of placement — even beforehand as the farm prepares for the new flock — to around two weeks of life for the young chicken (chick) or turkey (poult).

Getting the flock off to the right start during brooding can help to positively impact health and performance throughout the flock’s life. There are five areas that must be monitored carefully during the brooding period:

1. Regulation of body temperature

Chicks and poults are unable to regulate their internal body temperature during the first four to six days post-hatch (poults: 39.4–40°C or 103–104°F; chicks: 40–41°C or 104–106°F).

While environmental temperature control is important for the entire flock, it is particularly critical during brooding, as it is important to not overheat nor overcool birds, which can greatly impact performance. Management guidelines for the breed will include the appropriate temperatures for the flock, and these temperatures may differ depending on whether the flock is from younger or older breeder hens. The producer must also consider the temperature of the floor and litter so that the entire environment, and not just the air, is at the correct temperature. 

2. Skeletal and muscle system

During their first week of life, poults and chicks gain around four times their original body weight. This significant increase in weight suggests rapid growth of the bird. A large part of this growth is aided by the first feeding phases given to the bird, which focus on nutrients to help with growth, as opposed to the end of the flock, when nutrients are focused on body maintenance. Nutrients such as protein, calcium, phosphorus and various minerals are required to help with this growth. Using minerals that are more bioavailable to the bird (e.g., Bioplex^® and Sel-Plex^®) and highly digestible proteins (e.g., NuPro^®) can optimize growth during this time and the life of the flock.  

3. Immune system

Some breeder hen antibodies are passed on to the offspring through the yolk. These maternal antibodies help to protect the chick/poult during their first two to three weeks of age. However, these maternal antibodies do not complete the immune system of the young bird. Immune organs and immune tissue start developing in the embryo and the hatched bird. Additionally, active immunity is developing in the young bird from in ovo to the field through vaccinations and exposure to pathogens. If there is any stress on the bird, the immune system can be suppressed, negatively impacting health and performance. Depending on the situation, supporting the immune system during this period with various feed additives, such as Actigen^®, Natustat^®, Bioplex and Sel-Plex, can be beneficial to encourage the building of natural defenses.

4. Gastrointestinal system

The gastrointestinal tract has many purposes, including barrier and immune function for disease protection, as well as the breakdown, digestion and absorption of feed and water that can be translated into production parameters. The small intestine is the main area where most of the feed is digested and absorbed. To efficiently absorb feed, there must be a large surface area in the intestinal tract. Increased villi numbers and villi height help to increase the surface area for absorption. The small intestine has rapid development from 17 days of incubation to about 10 days post-placement. During this critical time, the bird’s ability to efficiently digest and absorb nutrients, in addition to mounting strong disease defenses, is developed.

5. Microbiome

Different areas of the bird have different microbiomes, such as the skin and intestinal tract. The intestinal tract microbiome is a part of the barrier function of the intestine. The stability of the microbiome involves a balancing act between the beneficial and opportunistic microbes, the latter of which are disease-causing under stress. Within a few hours of hatching, the small intestine is colonized by different bacterial groups. As the bird ages, the intestinal microflora population changes from immature to mature, reaching a stable balance within two to three weeks in the small intestine and up to six weeks in the ceca. Supporting the early establishment of a beneficial microflora community will allow villi to flourish, absorption to be maximized and the presence of pathogenic bacteria to be minimized. The diet of the bird, including nutrients and feed additives (such as Actigen, All-Lac^® XCL and Acid-Pak 4-Way^® 2X), as well as the water the bird drinks, can have an impact on the intestinal microflora. The poultry barn, especially the litter, has its own microflora that is highly influenced by the gut microflora, and vice versa. It may take several flock cycles to positively change the populations and profile of the poultry barn microflora.

When the birds are first placed in the barn, it is critical that they gain immediate access to feed and water. Supplemental feed and water are generally used to allow for easy transition to the permanent feeding and water system.

Many factors must be taken into consideration to help the birds get off to the right start during brooding, including best management practices, with particular attention to biosecurity, nutrition and health status.  

Have a question or comment?

Are cattle producers ready for the impending U.S. Veterinary Feed Directive (VFD)?

More than 550 days ago, the U.S. Food and Drug Administration (FDA) announced its updated regulations for the VFD, and now, in just a few short days, the rules will go into effect. Some producers are now scrambling to get clarity on this critically important new directive.

Alltech has put together the latest information to separate fact from fiction and make sure everyone is ready to make the most of the upcoming changes. Let’s start from the beginning:

What’s the VFD, again?

The Veterinary Feed Directive, or VFD, will restrict the use of medically important antibiotics in animal feed. On Jan. 1, 2017, it will be illegal to use certain antibiotics without a veterinary prescription, and affected antibiotics will only be available to prevent, control or treat a specifically identified disease.

Functionally, it will work as follows:

• Feed companies and distributors must register with the FDA if distributing veterinary feed directive feeds.
• Veterinarians will be prescribing veterinary feed directive drugs and must have pre-existing veterinary-client-patient relationship (VCPR); more on that below.
• Veterinary feed directive prescriptions may be sent to distributors by veterinarians or by hard copy delivered by clients.
• Drug manufacturers will be allowed to assist veterinarians and feed companies with the processing.

Which drugs will be affected by the Veterinary Feed Directive?

A full list is available through the FDA website, but some of the most commonly affected drugs are listed below.

Remember, the list below shows the generic names and not brand names, so be sure to review the appropriate end products.

What worries have some producers expressed about the Veterinary Feed Directive?

The language around a “pre-existing veterinary-client-patient relationship” within the VFD can be confusing. To break that down, generally, this relationship for a producer requires:

• A veterinarian who is familiar with the producer’s operation.
• A veterinarian who will assume responsibility for making medical decisions on the animals involved.
• Medically timely visits to the premise.
• A producer who agrees to follow veterinary directions.
• A veterinarian who is available for follow-up as needed.

For additional insight, a complete list of VCPR criteria by state can be found here.

Dispelling Veterinary Feed Directive rumors: True and false facts

Information on the VFD can be found easily, but misinformation and incorrect rumors about what the VFD is can be just as common. As the start date approaches, what are the most common rumors that need to be dispelled?

Rumor: Feed-grade antibiotics are going away for good.

 That’s false. What is going away is the ability to use feed-grade antibiotics for growth promotion and other off-label uses.

Rumor: Injectable antibiotics will be banned.

That’s false. These will still be available over the counter as needed.

Rumor: The VFD will affect both small and large producers.

That’s true: Large or small, all producers who are found non-compliant will face a wide range of penalties ranging from fines to jail time.

Rumor: Water-soluble antibiotics are not affected.

That’s false. A prescription, not a VFD, will be necessary for medically important antibiotics used in drinking water.

What resources are available on the Veterinary Feed Directive?

Staying up-to-date on the latest information is key. Alltech highly recommends going straight to the source to get the most complete information. There are several comprehensive resources available online:

• The FDA website. Here you can find brochures outlining the requirements for producers, veterinarians and feed distributors, whether or not they manufacture feed.
• This FDA video gives an overview of the VFD.
• The Beef Cattle Institute at Kansas State University has created free modules on the VFD.
• In this webinar, Dr. Darrell Johnson from the University of Kentucky speaks in depth about the unique challenges faced by beef and dairy producers affected by the VFD.
• WATT and GlobalVetLink put together this great infographic.
• Your local agriculture extension office.

What comes next?

Alltech supports producers by promoting health and performance through nutritional feeding innovations. By bringing together over 35 years of research and practical application with state-of-the-art support tools, Alltech can provide technical expertise in the following management programs:

Preparing for the VFD might seem difficult, but with planning, producers can have a smooth transition and bring new value to their operation. To learn more, contact your local Alltech office.

The way producers use and purchase antibiotics has begun to change, with further regulations from the Veterinary Feed Directive (VFD) going into effect Jan. 1, 2017. What restrictions are being put into place? How will they affect producers? What do you need to know to be prepared? Dr. Darrell Johnson, director of regulatory services at the University of Kentucky, shared all you need to know in the webinar “What does the VFD mean for me?” Here, we look at some of the highlights.

Antibiotic usage has traditionally had four purposes: treatment, control, prevention of illness and low-level feeding to promote feed efficiency. Moving forward, feeding antibiotics for feed efficiency will be eliminated completely, and only on-label use of antibiotics will be allowed. Antibiotics for the first three reasons listed above will be allowed, but only with a veterinary feed directive if in feed or a prescription if in water. Injectables are not affected at this time.

The Centers for Disease Control and Prevention found in a 2013 report that half of prescriptions given to humans are unnecessary. This misuse contributes to growing antimicrobial resistance as bacteria become resistant to drugs to which they are exposed. Though it is uncertain what role antibiotic use in livestock production plays in the overall problem, the FDA is already taking preventive action regarding antibiotic use in livestock, targeting drugs that are medically important to humans.

Veterinarians will begin to play an even more critical role than before in the feeding of antibiotics through feed or water, since the status of many antibiotics will be changed from over-the-counter to prescription or veterinary feed directive only. The goal is to keep veterinarians involved in decision making about the feeding of these drugs, even though a veterinarian is not required for their administration.

Antibiotics affected by the U.S. Veterinary Feed Directive 

Starting Jan. 1, 2017, the following antibiotics will require a prescription:

7 key takeaways

• As of Jan. 1, 2017, claims for production and feed efficiency on veterinary feed directive medications will be eliminated.
• Sales of these drugs will require a veterinary feed directive if going into feed and a prescription if going into water.
• Feed companies and distributors will have to register with the FDA if distributing veterinary feed directive feeds.
• Veterinarians must prescribe the veterinary feed directive and retain the original copy, and both client and distributor must maintain a copy for two years.
• Veterinarians must have a valid veterinarian-client-patient relationship to write a veterinary feed directive prescription.
• Veterinary feed directive prescriptions may be sent to distributors by veterinarians or by hard copy delivered by clients.
• Manufacturers of the drugs will assist vets and feed companies with the paperwork.

Because of these changes, it’s more important than ever to learn about options and opportunities to help maintain health and growth in livestock.  Bio-Mos® and Actigen® are unique feed supplements of the yeast Saccharomyces cerevisiae, which benefits dairy cattle by fundamentally maintaining gut health and stability. To learn more about non-antibiotic options, contact your local Alltech office.

Click here to view the webinar.

For more information, visit:

University of Kentucky Division of Regulatory Services: www.rs.uky.edu

Feedstuffs: http://feedstuffs.com/vfd.aspx          

FDA Website: http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/ucm071807.htm   

Downloadable poster: http://www.rs.uky.edu/regulatory/feed/vfd/vfdnotice.pdf