Consequences of genetic improvements and nutrient quality on production performance in swine
Conference Report
Achieving high performance and superior meat quality with preferably low investment – and here, we speak about feed costs, which account for up to 70% of the total costs – is a considerable challenge for pig producers. The following will focus on the effects of genetic enhancements and nutrient quality on overall pig performance.
Effect of body weight and gender on protein deposition
Based on Schothorst Feed Research recommendations for tailoring nutritional strategies to enhance feed efficiency and overall productivity, the following facts must be considered:
Castrates, boars, and gilts have significantly different nutritional requirements due to variations in growth rates, body composition, and hormonal influences. For instance, testosterone significantly impacts muscle development and protein metabolism, increasing muscle mass in males. In contrast, ovarian hormones may inhibit muscle protein synthesis in females, contributing to differences in overall protein deposition. Boars, therefore, require higher protein levels to support muscle growth. Castrates typically have a higher FCR compared to gilts and boars due to higher feed intake. Split-sex feeding allows for diet adjustments to optimize growth rates and reduce feed costs per kilogram gained.
Different body weight ranges: because puberty is delayed in modern genetics, we can produce heavier pigs without compromising carcass quality. Given that a finisher pig with 80-120 kg bodyweight consumes about half of the total feed of that pig, Dr. Fledderus concluded that extra profit could be realized with an extra feed phase diet for heavy pigs. Implementing multiple finisher diets can help reduce feed costs by allowing for lower nutrient concentrations, such as reducing the net energy and standardized ileal digestible lysine in later phases, without compromising performance.
Decision-making according to feedstuff prices
Least cost formulation is commonly used by nutritionists to formulate feeds for the lowest costs possible while meeting all nutrient requirements and feedstuff restrictions at the actual market prices of feedstuffs. However, diet optimization is more complex. The real question is, “How do you formulate diets for the lowest cost per kilogram of body weight gain?” You must always consider your specific situation, as economic results vary greatly and depend mainly on the prices of pork and feed and pig growth performance (e.g., feed efficiency, slaughter weight, and lean percentage).
How can you optimize your feeding strategy? Reducing net energy (NE) value will result in more fiber entering the diet. This makes sense if fiber by-products are cheaper than cereals. In contrast, an increase in the NE value will increase the inclusion of high-quality proteins and synthetic amino acids. It will use more energy from fat and less from carbohydrates.
The effects of diet composition on meat quality and fat composition also need to be considered.
How can nutrition improve meat quality?
Nutritional strategies not only improve the sensory attributes of pork but also enhance its shelf life, ultimately leading to higher consumer satisfaction and better marketability. Some of the factors Dr Fledderus considered included:
Improving fat quality
The source of dietary fat significantly impacts the quality of pork fat. Saturated fats tend to produce firmer fat, while unsaturated fats can lead to softer, less stable fat deposits. Diets high in unsaturated fats are more prone to lipid oxidation, negatively affecting shelf life and overall meat quality. The deposition of polyunsaturated fatty acids is only from dietary fat. Saturated fats in pork, partly originates from dietary fat and are also synthesized de novo. So, the amount of polyunsaturated fatty acids in pork depends on the content and composition of dietary fat, which can negatively affect the shelf life and perception of pork meat.
The iodine value (IV) is a measure of the degree of unsaturation in fats. A higher IV indicates a higher proportion of unsaturated fatty acids, leading to softer fat. Pork fat with an IV lower than 70 is considered high quality, as it tends to be firmer and more desirable for processing.
As per the American Oil Chemists Society, IV is calculated as:
Dr. Fledderus concluded that the pigs’ nutritional requirements are dynamic and influenced by factors such as required meat and fat quality, heat stress, slaughter weight, and genetic developments. Tailoring diets based on gender and body weight is crucial for optimizing protein deposition. Accurate information is essential to formulate diets that achieve optimum economic results, not just the least cost.
Continuous monitoring of feedstuff prices and nutritional content allows for timely adjustments in diet formulations, ensuring that producers capitalize on cost-effective ingredients while maintaining nutritional quality.
EW Nutrition’s Swine Academy took place in Ho Chi Minh City and Bangkok in October 2024. Dr. Jan Fledderus, Product Manager and Consultant at the S&C team at Schothorst Feed Research, with a strong focus on continuously improving the price/quality ratio of the diets for a competitive pig sector and one of the founders of the Advanced Feed Package, was a reputable guest speaker in these events.
Recent advances in energy evaluation in pigs
Conference Report
During the recent EW Nutrition Swine Academies in Ho Chi Minh City and Bangkok, Dr. Jan Fledderus, Product Manager and Consultant at Schothorst Feed Research, discussed that much money is involved in a correct energy evaluation system. Net energy is 70% of feed costs, and feed is about 70% of total costs.” Therefore, an accurate energy evaluation system is important as it will give:
Flexibility to use different raw materials
Reduction of formulation costs
Best prediction of pig performance
Match the available dietary energy requirement of the feed to the pig’s requirement
Energy evaluation systems for pigs
The energy value of a raw material or complete feed can be expressed using different energy evaluation systems. Net energy (NE) in pigs refers to the amount of energy available for maintenance and production after accounting for energy losses during digestion, metabolism, and heat production. It is a crucial concept in swine nutrition as it provides a more accurate measure of the energy value of feed ingredients compared to other systems like digestible energy (DE) and metabolizable energy (ME). Diets formulated using NE are lower in crude protein than those using DE or ME because the heat lost during catabolism and excretion of excess nitrogen is considered in the NE system.
Effect of energy
Energy is derived from three nutrients: lipids (fats and oils), carbohydrates, and proteins. Using NE values instead of DE or ME values can lead to changes in ingredient ranking when formulating diets. For example:
Ingredients high in fat or starch may be undervalued in DE systems but receive appropriate recognition in NE evaluations.
Conversely, protein-rich or fibrous ingredients may be favored in DE systems.
Net energy (kcal/kg dry matter) is calculated as:
= 2,577 x digestible crude protein
+ 8,615 x digestible crude fat
+ 3,269 x ileal digestible starch
+ 2,959 x ileal digestible sugars
+ 2,291x fermentable carbohydrates
Factors affecting nutrient digestibility
This raises the obvious question, ‘What is the nutrient digestibility of your raw materials?’ Dr. Fledderus considered several factors that affect nutrient digestibility and, therefore, NE values, including
Age: as pigs grow, their digestive systems mature, leading to improved nutrient digestibility. Younger pigs typically have lower digestibility rates due to an underdeveloped gastrointestinal tract. Older pigs typically exhibit higher digestibility, especially for fibrous diets, as their digestive systems become more efficient at breaking down complex nutrients.
Physiological stage: the digestibility of diets can vary between pregnant and lactating sows. Digestibility is generally higher for gestating sows; lactating sows may have slightly lower digestibility due to higher feed intake. Also, lactating sows do not consume enough feed to meet their energy needs, leading to body tissue mobilization and weight loss.
Feed intake and number of meals per day: Increased feed intake and more frequent meals can enhance nutrient digestibility. Regular feeding helps maintain gut motility and reduces the risk of digestive disturbances. Studies indicate that pigs fed multiple smaller meals exhibit better nutrient absorption than those fed larger meals less frequently.
Use of antibiotics and feed additives: including exogenous enzymes and other additives can improve nutrient breakdown and overall digestibility of complex feed components, further influencing ingredient rankings within different energy evaluation systems. Antibiotics can lead to dysbiosis, negatively impacting overall gut health and digestion.
Feed processing: gelatinized starch is more easily broken down by digestive enzymes, resulting in higher and faster digestibility compared to raw or unprocessed starch. This increased digestibility leads to a greater proportion of energy being absorbed in the small intestine, contributing positively to the NE value of the feed. As the particle size of feed ingredients decreases, the NE increases. While smaller particles generally improve digestibility, excessively fine grinding can lead to adverse effects such as increased risk of gastric ulcers in pigs.
Intestinal health: a healthy gut is crucial for optimal nutrient absorption. Factors such as the presence of beneficial microbiota and the integrity of the intestinal barrier play significant roles in nutrient digestibility. Conditions like inflammation or dysbiosis can impair nutrient absorption and decrease overall performance.
NE system shows better the “true” energy of the diet
Dr. Fledderus concluded that the NE system offers a closer estimate of pigs’ “true” energy available for maintenance and production (growth, lactation, etc.). This leads to better ingredient rankings, reduced crude protein levels, which decreases nitrogen excretion, and enhanced nutrient utilization, contributing to more sustainable pig production practices. This aligns with increasing demands for environmentally responsible farming methods.
EW Nutrition’s Swine Academy took place in Ho Chi Minh City and Bangkok in October 2024. Dr. Jan Fledderus, Product Manager and Consultant at the S&C team at Schothorst Feed Research, one of the founders of the Advanced Feed Package and with a strong focus on continuously improving the price/quality ratio of the diets for a competitive pig sector, was a reputable guest speaker in these events.
Start right with your piglet nutrition
Conference Report
“A good start is half the battle” can be said if we talk about piglet rearing. For this promising start, piglets must eat solid feed as soon as possible to be prepared for weaning. Dr. Jan Fledderus, Product Manager and Consultant at the S&C team at Schothorst Feed Research, shows some nutritional measures that can be taken to keep piglets healthy and facilitate the critical phase of weaning.
Higher number of low-birth-weight pigs in larger litters
Litter size affects piglet quality. Larger litter sizes from hyperprolific sows often result in higher within-litter variation in birth weights. This variability can lead to a higher proportion of low-birth-weight piglets, which are more susceptible to health issues and have lower survival rates. Additionally, low birthweight pigs have an increased risk of mortality, and an improvement in birth weight from 1kg to 1.8 kg can result in 10 kg more body weight at slaughter.
Figure 1: Effect of litter size on birth weight distribution (Schothorst Feed Research Data were collected from 2011 to 2020, based on 114,984 piglets born alive from 7,952 litters).
Implementing management practices for low-birth-weight pigs, such as split suckling, can significantly enhance nutrient intake, support immune function, and ultimately contribute to better survival rates and overall health for these vulnerable piglets.
Weaning age determines intake of creep feed
Pigs that consume creep feed before weaning restart faster to eat, have a higher feed intake, and less diarrhea after weaning. For instance, in a field trial, pigs that consumed feed 10 days before weaning had a 62% incidence of diarrhea, whereas in pigs that consumed feed only 3 days pre-weaning, diarrhea incidence increased to 86%.
Figure 2: Influence of age on the percentage of pigs consuming creep feed
“As age is the most critical factor for a high percentage of pigs eating before weaning, there is a trend in the EU to increase the weaning age, where some farmers go to 35 days,” remarked Dr. Fledderus.
Furthermore, weaning age is positively correlated with weaning weight. Every day older at weaning improves post-weaning performance and reduces health problems.
Feed management
Creep feed for 7-10 days pre-weaning is essential, not to increase total feed intake, but to train the piglet to eat solid feed to avoid the ‘post-weaning dip.’ After about 15 days of age, piglets can consume more than is provided by milk alone. Dr. Fledderus strongly recommended creep feeding for at least one week before weaning. “Consuming feed before weaning will result in fewer problems with post-weaning diarrhea,” he said.
In addition to creep feeding, a transition diet, from 7 days pre- and 7 days post-weaning, is advised. The composition or form of the transition diet should not be changed.
The key objective of post-weaning diets is to achieve a pH of 2-3.5 in the distal stomach. Pepsin, the primary enzyme responsible for protein digestion, is activated at a pH of around 2.0. Its activity declines significantly at a pH above 3.5, which can lead to poor protein digestion and nutrient absorption.
Fiber as a functional ingredient
Fiber was previously considered a nutritional burden or diluent, but now it is regarded as a functional ingredient. Including dietary fiber, mainly inert fiber such as rice or wheat brans, can increase the retention time of the digesta in the stomach. This extended retention allows for more prolonged contact between digestive enzymes and nutrients, facilitating improved digestion and absorption of proteins and other nutrients. Not only is pH reduced, but because more proteins are hydrolyzed to peptides, there is less undigested protein as a substrate for the growth of pathogenic bacteria and the production of toxic metabolites in the hindgut.
“Size of fiber particles also matters,” said Dr. Fledderus. Coarse wheat bran particles (1,088 μm) have been shown to be more effective than finer particles (445 μm) in reducing E. coli levels in the gut. The larger particle size helps prevent E. coli from binding to the intestinal epithelium, allowing these bacteria to be excreted rather than colonizing the gut.
The understanding of dietary fiber’s role in pig nutrition has evolved, with recent findings indicating that fiber can actually increase feed intake in piglets, contrary to earlier beliefs that it might decrease intake. High-fiber diets often increase feed intake as pigs compensate for lower energy density. This can help maintain growth rates when formulated correctly.
EW Nutrition’s Swine Academy took place in Ho Chi Minh City and Bangkok in October 2024. Dr. Jan Fledderus, Product Manager and Consultant at the S&C team at Schothorst Feed Research, one of the founders of the Advanced Feed Package and with a strong focus on continuously improving the price/quality ratio of the diets for a competitive pig sector, was a reputable guest speaker in these events.
Nutritional strategies to maximize the health and productivity of sows
Conference Report
During lactation, the focus should be on maximizing milk production to promote litter growth while reducing weight loss of the sow, stated Dr. Jan Fledderus during the recent EW Nutrition Swine Academies in Ho Chi Minh City and Bangkok. A high body weight loss during lactation negatively affects the sow’s performance in the next cycle and impairs her longevity.
Milk production – ‘push’ or ‘pull’?
“Is a sow’s milk production driven by “push” – the sow is primarily responsible for milk production, or “pull” – suckling stimulates the sow to produce milk?” asked Dr. Jan Fledderus at the beginning of his presentation. The answer is that it is primarily a pull mechanism: piglets that suckle effectively and frequently can activate all compartments of the udder, leading to increased milk production. Therefore, the focus should be optimizing piglet suckling behavior (pull) to enhance milk production. This highlights the importance of piglet vitality and access to the udder in maximizing milk yield.”
Modern sows are lean
Modern sows have been genetically selected for increased growth rates and leanness, which alters their body composition. This makes traditional body condition scoring (BCS) methods, which rely on subjective visual assessment and palpation of backfat thickness, less effective. This may not accurately represent a sow’s true condition, especially in leaner breeds where muscle mass is more prominent than fat. Technology, such as ultrasound measurements of backfat and loin muscle depth, provide more accurate assessments of body condition and can help quantify metabolic reserves more effectively than visual scoring.
Due to their increased lean body mass, we must consider adjusted requirements for amino acids, energy, digestible phosphorus, and calcium. Their dietary crude protein and amino acid requirements have increased drastically.
Importance of high feed intake for milk production
Sows typically catabolize body fat and protein to meet the demands of milk production. Adequate feed intake helps reduce this catabolism, allowing sows to maintain body condition while supporting their piglets’ nutritional needs.
Feeding about 2.5kg on the day of farrowing ensures that sows receive adequate energy to support the farrowing process and subsequent milk production. Sows that are well-fed before farrowing tend to have shorter farrowing durations due to better energy availability during labor.
A short interval between the last feed and the onset of farrowing (3 hours) has been shown to significantly reduce the probability of both assisted farrowing and stillbirths without increasing the risk of constipation. To enhance total feed intake, feeding lactating sows at least three times a day is helpful.
Dr. Fledderus recommended a gradual increase in feed intake during lactation, then from day 12 of lactation to weaning, feeding 1% of sow’s bodyweight at farrowing + 0.5 kg/piglet. For example, for a 220kg sow with 12 piglets:
(220 kg x 0.01) + (12 x 0.5 kg) = 2.2 +6 = 8.2 kg total daily feed intake
Energy source – starch versus fat
The choice between starch and fat as an energy source in sow diets has substantial implications for body composition and milk production.
Starch digestion leads to glucose release, stimulating insulin secretion from the pancreas. Insulin is essential for glucose uptake and utilization by tissues. Enhanced insulin response can help manage body weight loss by promoting nutrient storage and reducing the mobilization of the sow’s body reserves.
Sows fed diets with a higher fat supplementation had an increased milk fat, which is crucial for the growth and development of piglets.
Table 1: Effect of energy source (starch vs. fat) on sows’ body composition and milk yield (Schothorst Feed Research)
The optimum temperature for lactating sows is 18oC. A meta-analysis concluded that each 1°C above the thermal comfort range (from 15° to 25°C) leads to a decrease in sows’ feed intake and milk production and weaning weight of piglets, as shown below.
Effect of heat stress on lactating sows (according to Ribeiro et. al., 2018 Based on 2,222 lactating sows, the duration of lactation was corrected to 21 days)
To mitigate the effects of heat stress, which reduces feed intake, it is beneficial to schedule feeding during cooler times of the day. This strategy helps maintain appetite and ensures that sows consume sufficient nutrients for milk production. Continuous access to cool, clean water can also enhance feed consumption.
Pigs produce much heat, which must be “excreted”. Increased respiratory rate (>50 breaths/minute) has been shown to be an efficient parameter for evaluating the intensity of heat stress in lactating sows.
When sows resort to panting as a mechanism to dissipate heat, this rapid breathing increases the loss of carbon dioxide, resulting in respiratory alkalosis. To prevent a rise in blood pH level, HCO3 is excreted via urine, and positively charged minerals (calcium, phosphorous, magnesium, and potassium) are needed to facilitate this excretion. However, these minerals are crucial for various physiological functions. As their loss can lead to deficiencies that affect overall health and productivity, this mineral loss must be compensated for.
Implications for management
Implementing effective nutritional strategies together with robust management practices is crucial for maximizing the health and productivity of sows. The priority is to stimulate the sow to eat more. This not only enhances milk production and litter growth but also supports the overall well-being of the sow. Regularly assessing sow performance metrics – such as body condition score, feed intake, and litter growth – can help identify areas for improvement in nutritional management.
EW Nutrition’s Swine Academy took place in Ho Chi Minh City and Bangkok in October 2024. Dr. Jan Fledderus, Product Manager and Consultant at the S&C team at Schothorst Feed Research, with a strong focus on continuously improving the price/quality ratio of the diets for a competitive pig sector and one of the founders of the Advanced Feed Package, was a reputable guest speaker in these events.
Dietary interventions for resilient poultry gut health in the AMR era
by Ajay Bhoyar, Global Technical Manager, EW Nutrition
Gut health is critical for profitable poultry production, as the gastrointestinal tract (GIT) plays a dual role in nutrient digestion and absorption while serving as a crucial defense against pathogens. A healthy gut enables efficient feed conversion, robust immune function, and resilience against diseases, reducing reliance on preventive and therapeutic antibiotics. Optimum gut health has become increasingly important in poultry production to combat antimicrobial resistance (AMR), a pressing global challenge threatening animal agriculture and public health.
AMR arises when bacteria develop antibiotic resistance, often due to overuse or misuse in human and animal settings. Predictive models suggest that by 2050, AMR could result in 10 million annual deaths and a 2.0%–3.5% reduction in global gross domestic production, amounting to economic losses between 60 and 100 trillion USD. In poultry, AMR compromises flock health, leading to higher mortality, reduced growth performance, and elevated treatment costs, directly impacting profitability. Additionally, resistant pathogens increase the risk of zoonotic disease transfer, posing serious food safety concerns.
Stricter regulations and rising consumer demand for antibiotic-free poultry products drive a shift toward sustainable, antibiotic-free production systems. However, A lack of understanding about strategies to replace AMU and their effectiveness under field conditions hampers change in farming practices (Afonso et al., 2024). Addressing AMR requires a holistic approach, encompassing enhanced biosecurity, innovative health-promoting strategies, and sustainable management practices. This paper explores practical dietary interventions to support poultry gut health while reducing dependency on antimicrobials, offering solutions for the long-term sustainability of poultry production.
Gut Mediated Immunity in Chickens
The gut is a critical component of the immune system, as it is the first line of defense against pathogens that enter the body through the digestive system. Chickens have a specialized immune system in the gut, known as gut-associated lymphoid tissue (GALT), which helps to identify and respond to potential pathogens. The GALT includes Peyer’s patches, clusters of immune cells in the gut wall, and the gut-associated lymphocytes (GALs) found throughout the gut. These immune cells recognize and respond to pathogens that enter the gut.
The gut-mediated immune response in chickens involves several mechanisms, including activating immune cells, producing antibodies, and releasing inflammatory mediators. GALT and GALs play a crucial role in this response by identifying and responding to pathogens and activating other immune cells to help fight off the infection.
The gut microbiome is a diverse community of microorganisms that live in the gut. These microorganisms can significantly impact the immune response. Certain beneficial bacteria, for example, can help stimulate the immune response and protect the gut from pathogens.
Overall, the gut microbiome, GALT, and GALs work together to create an environment hostile to pathogens while supporting the growth and health of beneficial microorganisms.
Key Factors Affecting Poultry Gut Health
The key factors affecting broiler gut health can be summarized as follows:
Early gut development: Gut-associated immunity responds to early feeding and dietary nutrients and is critical for protecting against exogenous organisms during the first week of life post-hatch.
Feed and Water Quality: The form, type, and quality of feed provided to broilers can significantly impact their gut health. Consistently available cool and hygienic drinking water is crucial for optimum production performance.
Stressors: Stressful conditions, such as high environmental temperatures or poor ventilation, can lead to an imbalance in the gut microbiome and an increased risk of disease.
Infections and medications: Exposure to pathogens or other harmful bacteria can disrupt the gut microbiome and lead to gut health issues. A robust immune system is important for maintaining gut health, as it helps to prevent the overgrowth of harmful bacteria and promote the growth of beneficial bacteria.
Biosecurity: Keeping the poultry environment clean and free of pathogens is crucial for maintaining gut health, as bacteria and other pathogens can quickly spread and disrupt the gut microbiome.
Management practices: Best practices, including proper litter management, can help maintain gut health and prevent gut-related issues.
Dietary Interventions for Optimum Gut Health
Gut health means the absence of gastrointestinal disease, the effective digestion and absorption of feed, and a normal and well-established microbiota (Bischoff, 2011). Various dietary measures can be taken to support the healthy functioning of the GIT and host defense. Water and feed safety and quality, feeding management, the form the feed is provided in (e.g., pellets), the composition of the diet, and the use of various feed additives are all tools that can be used to support health (Smits et al., 2021).
Various gut health-supporting feed additives, including organic acids, probiotics, prebiotics, phytochemicals/essential oils, etc., in combination or alone, have been explored as an alternative to antimicrobials in animal production. There were differences in the impacts of the strategies between and within species; this highlights the absence of a ‘one-size-fits-all’ solution. Nevertheless, some options seem more promising than others, as their impacts were consistently equivalent or positive when compared with animal performance using antimicrobials (Afonso et al., 2024). Including insoluble fibers, toxin binders, exogenous enzymes, and antioxidants in the feed formulations also play a crucial role in gut health optimization, which goes beyond their primary functions to combat AMR challenges.
Fig. 1: Multifactorial approach to gut health management in reduced antimicrobial use
Organic Acids
The digestive process extensively includes microbial fermentation, and as a result, organic acids are commonly produced by beneficial bacteria in the crop, intestines, and ceca (Huyghebaert et al., 2010). Organic acids’ inclusion in the poultry diet can improve growth performance due to improved gut health, increased endogenous digestive enzyme secretion and activity, and nutrient digestibility. Butyrate is highly bioactive in GIT. It increases the proliferation of enterocytes, promotes mucus secretion, and may have anti-inflammatory properties (Bedford and Gong, 2018; Canani et al., 2011; Hamer et al., 2008). These effects suggest that it supports mucosal barrier function. Butyrate is becoming a commonly used ingredient in diets to promote GIT health.
Including organic acids in the feed can decontaminate feed and potentially reduce enteric pathogens in poultry. Alternately, the formaldehyde treatment of feed is highly effective at a relatively low cost (Jones, 2011; Wales, Allen, and Davies, 2010).
Organic acids like formic and citric acid are also used in poultry drinking water to lower the microbial count by lowering the water’s pH and preventing/removing biofilms in the water lines. By ensuring feed and water hygiene, producers can minimize pathogen exposure, enhance bird health, and significantly reduce their reliance on antibiotics.
Probiotics, Postbiotics, Prebiotics and Synbiotics
Probiotics and prebiotics have drawn considerable attention to optimizing gut health in animal feeds. Probiotic supplementation could have the following effects: (1) modification of the intestinal microbiota, (2) stimulation of the immune system, (3) reduction in inflammatory reactions, (4) prevention of pathogen colonization, (5) enhancement of growth performance, (6) alteration of the ileal digestibility and total tract apparent digestibility coefficient, and (7) decrease in ammonia and urea excretion (Jha et al., 2020). Certain Lactobacilli or Enterococci species may be used with newly hatched or newborn animals; single or multi-strain starter cultures can be used to steer the initial microbiota in a desired direction (Liao and Nyachoti, 2017). Apart from using probiotics in feed and drinking water, probiotic preparations can be sprayed on day-old chicks in the hatchery or immediately after placement in the brooding house. This way, the probiotic strains/beneficial bacteria gain access to the gut at the earliest possible time (early seeding). Postbiotics are bioactive compounds produced by probiotics during fermentation, such as short-chain fatty acids, peptides, and bacterial cell wall components. Unlike live probiotics, postbiotics are stable, safer, and provide consistent health benefits.
Prebiotics like mannan-oligosaccharides (MOS), inulin, and its hydrolysate (fructo-oligosaccharides: FOS) play an important role in modulating intestinal microflora and potential immune response. Prebiotics reduce pathogen colonization in poultry and promote selective stimulation of beneficial bacterial species. Synbiotics are a combination of probiotics and prebiotics. This synergistic approach offers dual benefits by promoting the growth of beneficial bacteria and directly combating pathogens.
Dietary Fibers (DF)
The water-insoluble fibers are regarded as functional nutrients because of their ability to escape digestion and modulate nutrient digestion. A moderate level of insoluble fiber in poultry diets may increase chyme retention time in the upper part of the GIT, stimulating gizzard development and endogenous enzyme production, improving the digestibility of starch, lipids, and other dietary components (Mateos et al., 2012). The insoluble DF, when used in amounts between 3–5% in the diet, could have beneficial effects on intestinal development and nutrient digestibility.
Dietary fibers influence the development of the gizzard in poultry birds. A well-developed gizzard is a must for good gut health. Jiménez-Moreno & Mateos (2012) noted that coarse fiber particles are selectively retained in the gizzard, ensuring a complete grinding and a well-regulated feed flow. Secretion of digestive juices regulates GIT motility and feed intake. Including insoluble fibers in adequate amounts improves the gizzard function and stimulates HCl production in the proventriculus, thus helping control gut pathogens.
Toxin Risk Management
Mycotoxins may have a detrimental impact on the mucosal barrier function in animals (Akbari et al., 2017; Antonissen et al., 2015; Basso, Gomes and Bracarense, 2013; Pierron, Alassane-Kpembi and Oswald, 2016). Mycotoxins like Aflatoxin B1, Ochratoxin A, and deoxynivalenol (DON) not only suppress immune responses but also induce inflammation and even increase susceptibility to pathogens (Yuhang et al., 2023). To avoid intestinal health problems, poultry producers need to emphasize avoiding levels of mycotoxins in feedstuffs and rancid fats that exceed recommended limits (Murugesan et al., 2015; Grenier and Applegate, 2013).
Fusarium mycotoxin
Bacterial lipopolysaccharides (LPS), also known as endotoxins, are the main components of the outer membrane of all Gram-negative bacteria and are essential for their survival. In stress situations, the intestinal barrier function is impaired, allowing the passage of endotoxins into the bloodstream. When the immune system detects LPS, inflammation sets in and results in adverse changes in gut epithelial structure and functionality. Dietary Intervention to bind these endotoxins in the GIT can help mitigate the negative impact of LPS on animals. Given this, toxin risk management with an appropriate binding agent able to control both mycotoxins and endotoxins appears to be a promising strategy for reducing their adverse effects. Further, adding antioxidants and mycotoxin binders to feed can reduce the effects of mycotoxins and peroxides and is more necessary in ABF programs (Yegani and Korver, 2008).
Essential oils/Phytomolecules
Essential oils (EOs) are important aromatic components of herbs and spices and are used as natural alternatives for replacing antibiotic growth promoters (AGPs) in poultry feed. The beneficial effects of EOs include appetite stimulation, improvement of enzyme secretion related to food digestion, and immune response activation (Krishan and Narang, 2014)
Essential oils (EOs), raw extracts from plants (flowers, leaves, roots, fruit, etc.), are an unpurified mix of different phytomolecules. The raw extract from Oregano is a mix of various phytomolecules (Terpenoids) like carvacrol, thymol and p-cymene. Whereas the phytomolecules are active ingredients of essential oils or other plant materials. Phytomolecule is clearly defined as one active compound.
These botanicals have received increased attention as possible growth performance enhancers for animals in the last decade via their beneficial influence on lipid metabolism, and antimicrobial and antioxidant properties (Botsoglou et al., 2002), ability to stimulate digestion (Hernandez et al., 2004), immune enhancing activity, and anti-inflammatory potential (Acamovic and Brooker, 2005). Many studies have been reported on supplementing poultry diets with some essential oils that enhanced weight gain, improved carcass quality, and reduced mortality rates (Williams and Losa, 2001). The use of some specific EO blends has been shown to have efficacy towards reducing the colonization and proliferation of Clostridium perfringens and controlling coccidia infection and, consequently, may help to reduce necrotic enteritis (Guo et al., 2004; Mitsch et al., 2004; Oviedo-Rondón et al., 2005, 2006a, 2010).
Salmonella
Antimicrobial properties of phytomolecules hinder the growth of potential pathogens. Thymol, eugenol, and carvacrol are structurally similar and have been proven to exert synergistic or additive antimicrobial effects when combined at lower concentrations (Bassolé and Juliani, 2012). In in-vivo studies, essential oils used either individually or in combination have shown clear growth inhibition of Clostridium perfringens and E. coli in the hindgut and ameliorated intestinal lesions and weight loss than the challenged control birds (Jamroz et al., 2006; Jerzsele et al., 2012; Mitsch et al., 2004). One well-known mechanism of antibacterial activity is linked to their hydrophobicity, which disrupts the permeability of cell membranes and cell homeostasis with the consequence of loss of cellular components, influx of other substances, or even cell death (Brenes and Roura, 2010; Solórzano-Santos and Miranda-Novales, 2012; Windisch et al., 2008; O’Bryan et al., 2015).
Apart from use in feed, the liquid phytomolecules preparations for drinking water use can prove to be beneficial in preventing and controlling losses during challenging periods of bird’s life (feed change, handling, environmental stress, etc.). Liquid preparations can potentially reduce morbidity and mortality in poultry houses and thus the use of therapeutic antibiotics. Barrios et al. (2021) suggested that commercial blends of phytomolecule preparations may ameliorate the impact of Necrotic Enteritis on broilers. Further, they hypothesized that the effects of liquid preparation via drinking water were particularly important in improving overall mortality.
In modern, intensive poultry production, the imminent threat of resistant Eimeria looms large, posing a significant challenge to the sustainability of broiler operations. Eimeria spp., capable of developing resistance to traditional anticoccidial drugs, has become a pressing global issue for poultry operators. The resistance of Eimeria to traditional drugs, coupled with concerns over drug residue, has necessitated a shift towards natural, safe, and effective alternatives. It was found that if a drug to which the parasite has developed resistance is withdrawn from use for some time or combined with another effective drug, the sensitivity to that drug may return (Chapman, 1997).
Several phytogenic compounds, including saponins, tannins, essential oils, flavonoids, alkaloids, and lectins, have been the subject of rigorous study for their anticoccidial properties. Among these, saponins and tannins in specific plants have emerged as powerful tools in the fight against these resilient protozoa. Botanicals and natural identical compounds are well renowned for their antimicrobial and antiparasitic activity so that they can represent a valuable tool against Eimeria (Cobaxin-Cardenas, 2016). The mechanisms of action of these molecules include degradation of the cell wall, cytoplasm damage, ion loss with reduction of proton motive force, and induction of oxidative stress, which leads to inhibition of invasion and impairment of Eimeria spp. development (Abbas et al., 2012; Nazzaro et al., 2013). Natural anticoccidial products may provide a novel approach to controlling coccidiosis while meeting the urgent need for control due to the increasing emergence of drug-resistant parasite strains in commercial poultry production (Allen and Fetterer, 2002).
Role of Feed Enzymes Beyond Feed Cost Reduction
Feed enzymes have traditionally been associated with improving feed efficiency and reducing feed costs by enhancing nutrient digestibility. However, their role can extend well beyond economic benefits, profoundly impacting gut health and supporting reduced antimicrobial use in poultry production. Exogenous enzymes reduce microbial proliferation by reducing the undigestible components of feed, the viscosity of digesta, and the irritation to the gut mucosa that causes inflammation. Enzymes also generate metabolites that promote microbial diversity which help to maintain gut ecosystems that are more stable and more likely to inhibit pathogen proliferation (Bedford, 1995; Kiarie et al., 2013).
High dietary levels of non-starch polysaccharides (NSPs) can increase the viscosity of digesta. This leads to an increase in the retention time of the digesta, slows down the nutrient digestion and absorption rate, and may lead to an undesired increase in bacterial activity in the small intestine (Langhout et al., 2000; Smits et al., 1997). Further the mucosal barrier function may also be adversely affected. To solve this problem, exogenous enzymes, such as arabinoxylanase and/ or ß-glucanase, are included in feed to degrade viscous fibre structures (Bedford, 2000). The use of xylanase and ß-glucanase may also cause oligosaccharides and sugars to be released, of which certain, for example, arabinoxylan oligosaccharides, may have prebiotic properties (De Maesschalck et al., 2015; Niewold et al., 2012).
New generation xylanases coming from family GH-10 are known to effectively breakdown both soluble and insoluble arabinoxylans into a good mixture of smaller fractions of arabino-xylo-oligosaccharides (AXOS) and xylo-oligosaccharides (XOS), which exert a prebiotic effect in the GIT. Awati et.al. (2023) observed that a novel GH10 xylanase contributed to positive microbial shift and mitigated the anti-nutritional gut-damaging effects of higher fiber content in the feed. With a substantial understanding of the mode of action and technological development in enzyme technology, nutritionists can reliably consider new-generation xylanases for gut health optimization in their antibiotic reduction strategy.
Conclusions
The challenge of mitigating antimicrobial resistance (AMR) in poultry production necessitates a multidimensional approach, with gut health at its core. Dietary interventions, such as organic acids, probiotics, prebiotics, phytomolecules, toxin binders, and feed enzymes, promote gut resilience, enhance immune responses, and reduce reliance on antimicrobials. These strategies not only support the health and productivity of poultry but also address critical global issues of AMR and food safety.
While no single solution fits all circumstances, integrating these dietary tools with robust biosecurity measures, sound management practices, and continued research on species-specific and field-applicable strategies can pave the way for sustainable, antibiotic-free poultry production. The transition to such systems aligns with regulatory requirements and consumer expectations while contributing to global efforts against AMR.
Ultimately, embracing holistic and innovative dietary strategies ensures a resilient gastrointestinal environment, safeguarding poultry health and productivity while protecting public health and environmental sustainability for future generations.
References: The references can be made available upon request to the author.
Health management of nursery piglets through nutrition
Conference Report
An optimized gut function is essential for pigs’ overall health and performance. When managed correctly, gut health can significantly enhance growth, immunity, and productivity. However, if gut health is compromised, it can lead to lifetime negative impacts on a pig’s performance.
Early feed intake enhances GIT development
Dr. Edwards emphasized that good health and performance in the nursery are closely linked to maintaining feed intake, which is essential for developing stomach capacity and function. A larger stomach capacity increases the exposure to digestive enzymes and prolongs stomach dwell time.
Acid output takes time to develop and develops in response to substrate. It directly influences stomach pH and is closely related to pepsin output, which, on its part, influences protein digestibility and the risk of diarrhea.
Protein and immunity
Protein is a double-edged sword, warned Dr. Edwards:
Excess or undigested protein can create inflammation and oxidative stress in the body. This occurs when the metabolism of surplus protein leads to the production of reactive oxygen species (ROS), which can damage cells and tissues, further exacerbating inflammatory responses. Chronic inflammation may impair immune responses, making pigs more susceptible to infections and diseases.
On the other hand, a deficiency in amino acids can limit immune response. Amino acids do more than build muscle – they are critical for synthesizing antibodies and other immune-related proteins. Without adequate levels, pigs may struggle to mount effective immune responses, increasing their vulnerability to pathogens.
Table 1: Effects of amino acids on pig gut health and functions (Yang & Liao, 2019)
Metabolic fuel for rapidly dividing cells, including lymphocytes, enterocytes
maintains or enhances villus height/crypt depth
enhances microbial diversity
is utilized to synthesize GSH and protect against oxidative stress
stimulates both innate and adaptive immunity
Arginine
promotes intestinal healing and reverses intestinal dysfunction
has anti-inflammatory effects
Cysteine
is utilized to synthesize GSH (antioxidant)
utilized to synthesize taurine (antioxidant/cell membrane stabilizer)
utilized for mucin synthesis (physical protection)
Threonine
utilized for mucin synthesis
important component of immunoglobulins
enhances microbial diversity
Glycine
anti-inflammatory effects
utilized to synthesize GSH (antioxidant)
Methionine
acts as an antioxidant by protecting other proteins against oxidative damage
important for the proliferation of lymphocytes
Diets should be formulated to all ten essential amino acids (arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine) while ensuring a ratio of about 50:50 for essential amino acids to non-essential amino acids is optimal for nitrogen retention and utilization in pigs.
During immune challenges, the pig’s amino acid requirements, including methionine, cysteine, tryptophan, threonine, and glutamine, increase relative to lysine. Well-known examples are threonine, a key component of mucin (and immunoglobulins), supporting gut health and integrity during stress, and glutamine, a major energy source for rapidly dividing cells in the immune system.
Microbiome evolution and modulation
The microbiota of the pig evolves from birth up to about 20 weeks of age. The alpha diversity (the number of species) and species richness increase with age. The pig microbiome consists of both permanent members that establish stable populations throughout life and transient members that may fluctuate based on dietary changes or environmental factors.
Microbiome modulation through the diet
Diet can influence the rate and maturity of microbiota evolution. For instance, diets rich in fiber and specific carbohydrates can promote the growth of beneficial bacteria such as Lactobacillus and Bifidobacterium. In contrast, diets high in protein can increase potentially harmful bacteria if not appropriately balanced.
Understanding these dynamics is critical for optimizing nutrition strategies that support gut health and overall performance in pigs. Proper management of dietary components can lead to healthier microbiomes, enhancing nutrient absorption and immune responses throughout the pig’s life.
The following strategies accelerate the maturation of the microbiome, the gut, and the immune system:
Promoting and maintaining feed intake: consistent feed intake is crucial for microbial development. Early access to solid feed helps establish a diverse microbiome.
Raw material continuity: variability in feed composition can disrupt microbial communities, leading to dysbiosis. A step-wise approach to diet changes, with a broad range of ingredients at low inclusion levels, is recommended.
Regulating digest transit time: the rate at which digesta moves through the gastrointestinal tract affects nutrient absorption and microbial colonization. Strategies to optimize transit time, such as increasing particle size and incorporating insoluble fibers, can enhance nutrient digestibility and promote a healthy microbiome by allowing beneficial microbes to thrive.
Feeder access: adequate access to feeders encourages regular feeding behavior, supporting consistent nutrient intake and microbial activity. Frequent feeding can help maintain stable gut conditions conducive to microbial growth.
Inert fiber: helps maintain gut motility and provides substrates for beneficial bacteria, contributing to a balanced microbiome.
Minimizing stress: stress can negatively impact gut integrity and microbial balance, increasing susceptibility to infections and other health issues.
Limiting the use of antibiotics helps preserve the natural gut microbiota, which is essential for maintaining health and preventing disease. The use of antibiotics can lead to dysbiosis, making pigs more vulnerable to infections and impairing immune responses.
Limitations in the use of AGPs, Zn, and Cu require rethinking in pig nutrition
Reduced access to in-feed antibiotics and pharmacological levels of zinc and copper have exposed nutritional shortcomings for nursery pigs. Preventive strategies through nutrition, carefully designed diets, and optimal use of eubiotics and functional ingredients are the keys to getting pigs off to a healthy and efficient start.
Nursery nutrition programs should be designed for long-term gut health, efficiency, and functionality. The level of investment will depend on the weaning age/weight, health status, labor quality, etc., noted Dr. Edwards.
EW Nutrition’s Swine Academy took place in Ho Chi Minh City and Bangkok in October 2024. Dr. Megan Edwards, an Australian animal nutrition consultant with global research and praxis experience and a keen interest in immuno-nutrition and functional nutrients, was an esteemed guest speaker at this event.
BioStabil Plus improves grass silage quality and cattle profitability
by Dr. Vesna Jenkins, Global Product Manager, EW Animal Care
Making silage enables the farmer to store forage, providing a cost-effective feed when required. From silage making through to feeding out, however, the challenge is to ensure that valuable dry matter, energy and protein are not lost. Any losses would require supplementation from other sources at extra cost. In the case of protein, farmers would need to purchase additional soybean meal, for example, to maintain cow productivity.
Clostridia: The Main Villain
One of the greatest challenges to making good silage is the presence of Clostridia bacteria, which can negatively impact animal health, performance and profitability. These bacteria pose a health risk to both beef and dairy cattle and can negatively influence cheese quality through the late blowing defect.
During the ensiling process, Clostridia break down protein, reducing silage nutritional value, and produce butyric acid, which decreases silage palatability and affects feed intake. Clostridia can easily enter through soil contamination and thrive in forage with low dry matter, high buffering capacity, or lower levels of soluble carbohydrates and nitrate.
Negative impacts of Clostridia
Health risk to cattle
Reduced nutritional value of silage
Declined feed intake, leading to diminished productivity
Late blowing defect in cheese
Trial results
A recent scientific trial by the Swedish University of Agricultural Sciences (SLU) tested the effect ofBioStabil Plus silage inoculant on difficult to ensile grass-clover forage (28% DM) challenged with Clostridia. The research demonstrated a clear effect of BioStabil Plus on multiple parameters.
The application of BioStabil Plus to glass-clover forage resulted in:
Improved dry matter (DM) retention (Figure 1)
Enhanced protein preservation (Figure 2)
Both outcomes contribute to feed cost savings.
Figure 1. Significantly lower dry matter loss in grass-clover silage treated with BioStabil Plus (90 days past ensiling, P<0.001). Source: Swedish University of Agricultural Sciences and EW Nutrition.
Figure 2. Less ammonia-N with BioStabil Plus, significantly higher protein preservation (90 days past ensiling, P<0.001). Source: Swedish University of Agricultural Sciences and EW Nutrition.
Benefits of BioStabil Plus
Protection Against Nutrient Loss – BioStabil Plus protects against dry matter, energy, and protein losses in the fermentation period. It contains the rapid-growing lactic-acid-producing homofermentative strain L. plantarum DSM 19457, ensuring sufficient lactic acid production for a rapid pH drop in ensiled forage (Figure 3).
Figure 3. Lower pH in grass-clover silage challenged with Clostridia and treated with BioStabil Plus compared to Clostridia challenged forage without inoculant (90 days past ensiling, P<0.001). Source: Swedish University of Agricultural Sciences and EW Nutrition.
Reduction of Clostridial Load – BioStabil Plus reduces the Clostridial load as evidenced by significantly lower butyric acid production (Figure 4). Lower butyric acid content maintains silage palatability, feed intake, and avoids final dairy product quality issues.
Figure 4. Significantly lower butyric acid with BioStabil Plus showing minimal Clostridia presence (90 days past ensiling, P<0.001). Source: Swedish University of Agricultural Sciences and EW Nutrition.
Enhanced Aerobic Stability – BioStabil Plus contains heterofermentative strains L. buchneri DSM 19455 and L. brevis DSM 23231, producing an optimal level of acetic acid for enhanced aerobic stability during the feed-out phase. An EFSA scientific opinion on L. brevis DSM 23231 specifically outlines its ability to reduce Clostridia risk.
Producing high-quality, palatable, well-preserved silage ensures that the investment in silage making is not wasted. Most importantly, the preserved energy and protein maximize profitability through higher production of milk or meat and generate feed cost savings that support producers’ margins.
Contact your local EW Nutrition representative to access valuable resources and advice on all aspects of optimized silage management.
EU publishes Short-term Outlook for Agricultural Markets (Autumn 2024)
The EU’s Short-term Outlook for Agricultural Markets (Autumn 2024) reveals significant challenges in agriculture, with adverse weather, geopolitical instability, and fluctuating trade conditions impacting production. The report identifies declining cereal and oilseed outputs, particularly for soft wheat and maize. Meanwhile, milk production is expected to remain stable despite a shrinking cow herd, and the meat sector shows mixed trends, with poultry production rising but pigmeat and beef facing structural challenges.
EU’s Short-term Outlook for Autumn 2024 highlights the following key findings collectively shaping EU agricultural markets:
Weather conditions: Severe drought in Southern and Eastern Europe and excess rainfall in Northwestern regions have reduced cereal and oilseed yields.
Energy and input costs: Inflation is stabilizing but remains high, with elevated prices for inputs like fertilizers and energy.
Geopolitical tensions: The ongoing war in Ukraine and trade disputes are disrupting supply chains and impacting exports.
Global demand: While global agricultural demand is recovering, trade flows face disruptions due to regulatory changes and volatile market conditions.
Cereals
The EU cereal production in 2024/25 is projected at 260.9 million tons, approximately 7% below the 5-year average. This marks the lowest production in the past decade, driven by unfavorable weather conditions, including excessive rain in Northwestern Europe, which impacted planting, particularly for soft wheat, and drought in Southern and Eastern regions, severely affecting maize yields. Production of soft wheat and maize is expected to decline year-on-year by 9.5% and 4%, respectively. On the other hand, barley and durum wheat production are increasing by about 6% and 3%, respectively, compared to the previous year.
EU cereal exports are projected to decline by 22% year-on-year due to reduced production and quality issues. At the same time, domestic demand remains relatively stable, with animal feed consumption holding steady as livestock production stagnates. In terms of prices, cereal prices fell throughout 2024, pressuring farmers’ cash flow, which could hinder their ability to afford inputs such as fertilizers in the coming year.
Milk and Dairy Products
The EU milk market is expected to see relatively stable supply, despite a continuously shrinking cow herd. Milk yields have increased, compensating for the herd’s decline. Milk prices are forecast to stabilize after a period of volatility in the past few years, remaining above historical averages, and input costs for farmers, such as feed and energy, are showing signs of stabilizing, allowing for a potential improvement in farmer margins.
Despite the stability in milk supply, demand for dairy products continues to show mixed trends, influenced by shifts in consumer preferences and trade dynamics. The balance of milk supply and prices could provide an opportunity for dairy farmers to recover some profitability after several challenging years.
In the dairy products sector, cheese and butter continue to dominate EU production, with butter production projected to rise slightly in 2024, driven by stable milk supplies and strong domestic demand. The demand for butter in the global market remains relatively strong, although competition is rising.
Cheese production is also expected to remain stable, reflecting a balance between domestic and export markets. The cheese sector has seen steady growth over the years, supported by increasing consumer demand for premium and specialty cheeses. The demand for skimmed milk powder (SMP) and whole milk powder (WMP) is projected to remain subdued due to fluctuating global demand, particularly from key markets such as China, although some growth is expected in non-European markets.
Meat Products
The meat sector in the EU remains a mixed picture, with structural changes and external factors shaping production and trade in 2024.
Beef and Veal: Beef production continues to face structural decline due to a shrinking herd size, with the sector stabilizing but at lower levels of production. The demand for EU beef remains relatively high, and exports are increasing, but domestic production is likely to remain constrained by environmental and economic pressures. Additionally, the number of animals has been declining consistently, reflecting longer-term trends within the EU beef industry.
Pigmeat: The EU pigmeat sector is facing diverse challenges, with some countries recovering from production setbacks, while others struggle with ongoing disease outbreaks and economic issues. The overall EU pigmeat production is expected to decline slightly, and exports have become less competitive, particularly with reduced demand from key markets such as China. However, opportunities exist in other Asian countries, where EU exporters are gaining ground. Domestically, consumption is forecast to decrease slightly, reflecting shifting consumer preferences toward plant-based alternatives and poultry.
Poultry: Poultry production is expected to rise, driven by strong domestic demand and favorable export conditions. The EU poultry sector has shown resilience, with increasing production and exports, despite higher input costs. Poultry remains a preferred source of protein for consumers, especially as prices for other meats rise. The sector continues to grow in competitiveness on the international stage, with exports expected to increase in 2024 despite the challenges posed by higher EU prices.
Sheep and Goat Meat: Production of sheep and goat meat continues to decline due to the structural reduction of flocks across the EU. High EU prices have made sheep and goat meat less competitive on the global market, reducing export opportunities. Domestically, consumption remains stable but at lower levels than other meat types. The ongoing structural decline in the sector highlights long-term challenges related to animal health, productivity, and market competitiveness.
Volatility and challenges persist
The report highlights the ongoing challenges faced by the cereals, dairy, and meat sectors. Weather conditions and global trade dynamics are shaping the future of EU agriculture, with many sectors grappling with production declines and shifting market demands. Despite these challenges, opportunities exist for some areas of growth, particularly in dairy and poultry, where rising consumer demand and stable supply conditions offer optimism for the future.
The art of silage: A guide to maximizing quality and nutritional value
by Vesna Jenkins, Global Product Manager, Biomin BioStabil
Silage quality directly impacts animal health and farm profitability. This guide delves into the scientific principles and practical steps necessary to produce silage of the highest caliber.
Optimal Dry Matter
The journey to exceptional silage begins with harvesting at the ideal dry matter percentage. This critical timing ensures the preservation of yield and energy content. Striking the right balance is key; harvesting too early can lead to nutrient-poor silage, while too late can compromise the forage’s structural integrity. Aim for a dry matter content of 32-38% depending on forage type for optimal results.
Wilting Wisdom
When wilting is part of the process (e.g. grass, clover or alfalfa silage), efficiency is paramount. Achieving the desired dry matter in just a few hours help to prevent spoilage and retain the forage’s nutritional value. It’s a delicate dance between removing excess moisture and maintaining the feed’s quality.
Ensiling Excellence
Post-harvest, the clock is ticking. Compacting and sealing the forage within 24 to 48 hours is vital to create an anaerobic environment. This step is crucial to ensure anaerobic conditions for optimal fermentation. Pack the silage in thin layers with heavy enough machinery such as dual wheeled heavy tractors to achieve optimal dry matter density of around 250 kg per cubic meter. Pay special attention to the edges for even compaction. Once filled, seal the clamp with high quality overlapping sheets ensuring the edges are weighted down to prevent air ingress.
Rapid Acidification
The role of silage inoculants cannot be overstated. The proven science of the silage inoculant Biomin® BioStabil accelerates the pH drop, locking in dry matter, energy, and protein. This rapid acidification is a defense mechanism against pathogenic bacteria and mycotoxin producing fungi, ensuring the silage remains safe and nutritious.
Feed-Out Finesse
Proper management of the clamp face is crucial to prevent spoilage and ensure livestock health. Cut sufficient depth fromthe clamp face daily to prevent newly exposed silage near the face from having time to spoil. Maintain a smooth and clean silage face to minimize spoilage. Spilled debris on the ground can easily go moldy, presenting hazards for animals if fed out. Use the proven silage inoculant Biomin® BioStabil for longer aerobic stability in the silage and TMR.
Silage making is both a science and an art. By following these guidelines and choosing the right inoculant, farmers can secure the nutritional integrity of their forage.
Consult with an EW Nutrition representative to select the perfect BioStabil inoculant tailored to your forage type and conditions, and elevate your silage from good to great.
Mycotoxins pose a threat to the horse’s digestive system
Author: Judith Schmidt, Product Manager On Farm Solutions
Alarm in the gut! Horses have a susceptible digestive system that can quickly become unbalanced. Intestinal disorders in horses are usually associated with colic. Many factors can be responsible for intestinal issues. Have you ever thought about mycotoxins? What can horse owners do to support their horse´s gut health?
The equine stomach is not robust at all. Depending on their age and use, more than half of all horses suffer from stomach pain. Their digestive system is very sensitive and very different from that of other mammals: Horses cannot vomit and often suffer from severe abdominal pain, diarrhea, or cramps if they overeat or ingest spoiled feed.
The horse´s digestive system is complex and sensitive
The horse´s stomach has a relatively small capacity of around twelve to fifteen liters. Depending on the feed’s consistency and composition, it remains in the stomach for around one to five hours before it is pressed through the stomach outlet (pylorus) into the small intestine. The horse´s entire intestine is about ten times its body length.
Figure 1: The horse’s digestive tract
The horse´s gastrointestinal tract is a complex network, reacting extremely sensitively to changes and, therefore, highly susceptible to disorders. It essentially consists of the head intestine (lips, oral cavity, teeth, and esophagus), stomach (blind pouch, fundus, and stomach outlet), small intestine (duodenum, jejunum, and ileum), and large intestine (caecum, colon and rectum). Each section plays a crucial role in the digestive process; any disruption can lead to health issues. Understanding this structure is key to maintaining a horse’s digestive health.
Digestive disorders can have various reasons
Intestinal problems in horses can stem from diverse causes, often a complex interplay of multiple factors. By understanding these causes more deeply, horse owners can be better equipped to prevent and manage these issues. In the following, we delve into several of these causes.
1. Too long time between the feedings
Usually, a feeding break should be at most four to six hours, as, in nature, a horse is busy eating for at least 18 hours a day. In contrast to humans, who produce stomach acid only after food intake, the horse’s stomach produces gastric acid around the clock. The continuous intake of roughage, intensive chewing, and high saliva production (a horse produces 5 to 10 L of saliva per day) is, therefore, essential to protect the stomach mucosa by neutralizing excess gastric acid.
A too-long time between feedings and, therefore, no saliva production leads to an accumulation of gastric acid in the stomach. Four hours without roughage can already cause inflammation of the mucosa and probably ulcers.
2. Excessive amounts of concentrated feed
Excessive amounts of concentrates such as wheat or rye, conditioned by less chewing activity, increase gastric acid and histamine production, and the stomach lining can be attacked. Also, in this case, the development of stomach ulcers is possible.
Furthermore, the possibly resulting hyperacidity of the organism can lead to malfunctions of the organs, the skin, and the hooves.
3. Stress
Stress can also lead to a higher production of gastric acid and, therefore, to gastric ulcers. The horse is a flight animal. When it is under stress, it prepares for the impending escape, and the muscles are preferably supplied with blood, resulting in a lower blood flow to the mucous membranes. Furthermore, the rising cortisone level reduces the hydrochloric acid-suppressing prostaglandin E. As a result, more stomach acid is produced, irritating the gastric mucosa.
Stress can be triggered, e.g., by transportation, competitions, training, a change of house, a new rider, unsuitable equipment, or poor posture.
4. Dental diseases
The teeth are essential for digestion. When feed is chewed, it is broken down and mixed with saliva. Chipped teeth cannot chew well, and the feed is not sufficiently salivated or crushed, which has a detrimental effect on digestion.
For this reason, an expert vet should check the horse´s teeth at least once a year.
5. Administration of painkillers/medication
As with humans, long-term medication administration can promote the formation of stomach ulcers. For this reason, it is essential to ensure that horses are fed a gentle diet on the stomach, especially when using oral pain therapy, and to add stomach protection if necessary.
6. Endotoxins
If pathogens such as E. coli or clostridia proliferate extremely or are killed by an antibiotic, endotoxins can be released. These toxins can cause transformation or inflammation of the gut mucosa. In drastic cases, whole areas of the mucosa can die off.
7. Mycotoxins – the hidden danger in horse feed
Mycotoxins in plants and horse feed are a common but often unnoticed danger to horses’ health. Mycotoxins are natural, secondary metabolites of molds that have a toxic effect on humans and animals and can trigger mycotoxicosis. Contaminated feed can severely affect the horse’s health and, in the worst case, lead to death.
Over 90 % of the world´s feed production is estimated to be contaminated with at least one mycotoxin (see also Global Mycotoxin Report 2023, EW Nutrition. The intake of mycotoxins via hay, grain, silage, or compound feed can hardly be avoided. Mycotoxins are an increasing problem for all horse owners. Scientific studies show that the mycotoxins DON and ZEA are most frequently found in horse feed and, therefore, are also frequently detected in sports horses’ urine and blood samples.
Due to the highly toxic metabolic products, feed contaminated with molds can lead to severe liver and kidney diseases in horses, affect fertility, trigger colic, and promote digestive issues (diarrhea and watery stools).
Mycotoxins Horses
Figure 2: Mycotoxins and their impact on horses
How to protect the horse from mycotoxins?
The first measure against the ingestion of mycotoxins is prevention. Correct pasture management and adequate barn and feed hygiene can contribute to preventing the ingestion of toxins.
However, despite the best prophylactic measures, it is impossible to prevent mycotoxin contamination of feed completely. As mycotoxins are not visible, analyzing the feed regarding mycotoxin contamination is recommended.
To protect your horse from mycotoxins, EW Nutrition developed MasterRisk, a tool for evaluating the risk of mycotoxins. Additionally, EW Nutrition has developed a complementary feed specifically for your horse´s needs in the form of granules. The sophisticated formulation of “Toxi-Pearls” is designed to bind mycotoxins and mitigate the adverse effects of mycotoxin contamination.
The pearls contain a mixture of mycotoxin binder, brewer’s yeast, and herbs:
The contained mycotoxin binder effectively controls the most important feed myco- and endotoxins. It additionally supports the liver and immune system and strengthens the intestinal barrier.
Brewer´s yeast supports the natural strength of the gastrointestinal tract. Due to its high natural content of beta-glucans and mannan-oligosaccharides (MOS), unique surface structure, and the associated high adsorption power, brewer´s yeast has a prebiotic effect on the intestinal microbiome.
The additional unique herbal mixture consists of the typical gastrointestinal herbs oregano, rosemary, aniseed, fennel, and cinnamon. The processed beetroot is a true all-rounder. Literature shows that it has an antioxidant effect and strengthens the immune system. It also promotes bile secretion and, therefore, supports fat digestion.
Conclusion
The horse’s digestive tract is highly sensitive and must be supported by all means. Besides failures in management, such as too long breaks between feedings or too high amounts of feed concentrate, mycotoxins present a high risk in horse nutrition. To prevent horses from intestinal issues, feed and stress management, dental care, and medication in the case of disease must be optimized. Particular attention should be paid to possible mycotoxin contamination. Effective toxin risk management, which consists of analysis, risk evaluation, and adequate toxin risk-managing products, should be implemented.
