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3 min read

MOU Signed between Informa Markets & Department of Livestock Production (MARD)

Informa Markets & Department of Livestock Production (MARD) has signed a Memorandum of Understanding (MoU) for a Strategic long-term Partnership to prepare for the return of VIETSTOCK 2022 EXPO & FORUM

Vietnam, 4th March 2022, Informa Markets and Vietnam Department of Livestock Production – under Ministry of Agriculture & Rural Development (MARD) has enhanced their partnership and collaboration by signing an MOU for the mutual goals to promote Vietnam’s Livestock production sectors as well as sharping the industry with sustainable development strategy. The Department of Livestock Production (MARD) will perform their role as the Host and market consultant for VIETSTOCK 2022 Expo & Forum and its umbrella events.

VIETSTOCK 2022 is the leading trade show for Vietnam’s Premier International Feed, Livestock & Meat Industry. The event will be back from 12 – 14 October 2022, at Saigon Exhibition & Convention Center, Ho Chi Minh City, and will be celebrating its 10th years of anniversary this edition. VIETSTOCK 2022, held in conjunction with VIETFEED& VIETMEAT, is where industry professionals involved in the farm-to-fork value chain for livestock products to meet up and form a huge community from which to share and create new business opportunities, partnerships, ideas and solutions. The practical synergies of these 3 combined exhibitions provide a unique one-stop show to bring together all feed, livestock and meat sectors, representing the entire animal protein value chain from production to consumption.

In the international conference program that going alongside with VIETSTOCK 2022, the industry professionals will have the opportunity to update on the new market insights shared by the top invited industry experts. The Vietstock Awards will also be returning with new award categories to recognize the most outstanding contribution from the industry stakeholders in the effort of promoting Vietnam livestock sector.

VIETSTOCK 2022 EXPO & FORUM will welcome more than 350 leading international exhibitors and 1,000 trade visitors & delegates from the feed, livestock as well as meat sectors in Vietnam and throughout Indochina including Cambodia, Laos, Myanmar, Thailand and beyond. The show is expected to be the biggest Livestock, Feed & Meat event in Vietnam to restart the market.

For Exhibiting at the show, please contact our team:
Ms. Michelle – michelle.lu@informa.com | +84 909 567 633
Ms. Rita – rita.lau@informa.com | +60 16 206 9096

Show website: www.vietstock.org

About Informa Markets

Informa Markets creates platforms for industries and specialist markets to trade, innovate and grow. We provide marketplace participants around the globe with opportunities to engage, experience and do business through face-to-face exhibitions, targeted digital services and actionable data solutions. We connect buyers and sellers across more than a dozen global verticals, including Pharmaceuticals, Food, Medical Technology and Infrastructure. As the world’s leading market-making company, we bring a diverse range of specialist markets to life, unlocking opportunities and helping them to thrive 365 days of the year.

Please visit www.informamarkets.com

-HR Corner People Matter
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7 min read

Blame it on the blame game

Blaming others is contagious and it impacts the performance of the organization, curtails creativity. Blaming starts with people becoming defensive to protect their ego and not taking accountability for their mistakes. Leaders may need to lead by example, create a culture of safety and also start celebrating failures to promote learning.

I have often sat in management review meetings where I have witnessed heated arguments between various functions on why something went wrong. The exercise is to identify the “culprit” who “dropped the ball” instead of understanding what went wrong. When sales dipped, technical service team was blamed. When material did not reach customer on time, supply chain was blamed. When material was not shipped on time, Quality assurance function was blamed and when production did not happen as per schedule, HR function was blamed for not providing manpower resources. Unfortunately this blame game continues and extends beyond the meeting room.

There have been instances where blame game happens in front of customers which results in loss of confidence. If I had sounded very pessimistic, please do not worry as it is not just happening in our industry. It is prevalent abundantly. When there was a large oil spill, the investigations opened a can of worms as the top level executives of various institutions blamed each other.

What makes blaming dangerous is that it is contagious. One instance of blaming is enough for others to start and it spreads fast. It is a chain reaction that just needs one trigger and soon goes out of control. Employees often expect others to first stop blaming without realizing that they could do first and then expect others to stop.

What is the reason for employees to indulge in blame game?

Nathaniel Fast, in his study observed “The ‘germ’ that spreads is the goal of protecting one’s self-image. When people observe others protecting their egos, it spreads.” Ego, perception that their power/position/authority is threatened results in leaders behaving defensively instead of accepting the responsibility to fix the issue. This is when they start pointing fingers and the war begins

What does this blame game do an organization?

Studies suggest that leaders who blame others for mistakes learn less and perform worse compared to leaders who own their mistakes. Given below are some of the effects of blame culture according to Oxford review;

Higher employee turnover
Reduced job satisfaction resulting in lower employee engagement. This means, those who do not choose to leave, do not perform and bring down the organizational performance
Not willing to take any decision and just wait for instructions. They play it safe
Lack of innovation in processes and products as no one wants to try anything new

Often I have witnessed that this blame game causes lot of hurt, anger, sometimes rancour and contempt. In some cases leaders do not see eye to eye and then it flows to their team as well. If this blame game continues, we will witness formation of sub groups (cliques) within the organization resulting in cold war. Decision making is affected as the focus moves from solving the problem to balancing the rival factions. Groups are busy settling their scores without realizing that the organization suffers.

What can leaders do to save their organization from the blame game?

Set an example – Employees learn from their leaders and pick up the cues. Hence leaders have to lead by example. They should always focus on what went wrong and what can be done to fix that. Start asking employees “what happened, what do you think we could do to solve” instead of “who did it”
Create a psychological safety – Several times mistakes provide huge opportunity to learn and make improvements. The Founder of Honda, Soichiro Honda said “My biggest thrill is when I plan something and it fails. My mind is then filled with ideas on how I can improve it.” No wonder the organization that he built has seen such a success despite facing several setbacks. Create an environment where employees admit they made a mistake and focus on what is the learning from that mistake.
Promote accountability – Each employee is accountable for certain results and others depend on this. When employees hold themselves accountable for results, there is no room for blaming. This will also promote a culture of others helping someone who is facing adversity.
Celebrate failures – Promote a culture where failures are shared with a focus on what they have learnt from that event and what others could learn as well so that the organization avoids such a situation in future. There is no need for others to reinvent the wheel. Look for corrective and preventive actions and take up horizontal deployment.

I am reminded of a quote from Joseph Campbell which goes like this “Your life is the fruit of your own doing. You have no one to blame but yourself”. I can’t agree more.

About the author:

Mr. Pattabiraman Nagarajan is a HR professional, Consultant, trainer and an ICF certified coach. Has managed organization change and aligned HR practices to ensure business growth. He holds master degree in Social work and a PG diploma in Business management from IIM Trichy. He could be reached at npattabiraman@relyonus.in. Website: https://relyonus.in

Spotlight
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9 min read

Union Budget: Government Committed for growth of Poultry & Livestock Sector

The Government of India gives thrust on infrastructure development for poultry and livestock sector in the Union Budget (2022-23) and specialised schemes and funds to boost the poultry industry which plays a critical role in the Indian economy.

Author: Ricky Thaper- Treasurer,
Poultry Federation of India

Livestock sector is a critical sub-sector of agriculture in the Indian economy. According to the Economic Survey (2021-22) tabled in the parliament recently, the livestock sector consisting of dairy, eggs and meat, grew at a Compound Annual Growth Rate of (CAGR) of 8.15 %. As per the estimates of National Accounts Statistics, 2020, the contribution of the livestock sector in the total Gross Value Added (at constant prices) of agriculture and allied sectors grew from 24.32 % in 2014-15 to 29.35 % (2019-20). The livestock sector contributed 4.35 % of total GVA in 2019-20.

According to FAOSTAT data of 2020, India ranks third in egg production and sixth in meat production in the world. India’s egg production has increased from 78.48 billion in 2014-15 to 122.11 billion in 2020-21. The per capita availability of eggs is at 91 eggs per annum in 2020-21 (Provisional). Meat production in the country has increased from 6.69 million MT in 2014-15 to 8.80 million MT in 2020-21. According to Basic Animal Husbandry Statistics, 2020 states that India’s poultry meat production was 4.34 million MT, contributing almost 50% of the total meat production in 2019-20.

Allocation for Livestock sector in Union Budget (2022-23):

Keeping in mind the importance of livestock, Union Finance Minister Smt. Nirmala Sitaraman in the Union Budget (2022-23) has allocated Rs 6,407 crore for the Ministry of Fisheries, Animal Husbandry, and Dairying, which is an increase of 44 % from the 2021-22 allocation.

Commenting on the union budget (2022-23), Union Minister of Fisheries, Animal Husbandry, and Dairying, Shri Parshottam Rupala said that 95% of livestock farmers are concentrated in rural India, infrastructure development under the ‘Vibrant Villages Program” will play a significant role in enhancing market access for these poultry and livestock farmers. He stated that the reduction in alternate minimum tax for cooperatives from 18.5% to 15% as announced in the union budget (2022-23) is indeed a significant announcement that would provide a level playing field between cooperative societies and companies. The incentivizing digital banking, digital payments & fintech innovations as announced in the union budget will have a ripple effect in the poultry and livestock sector.

According to Shri Atul Chaturvedi, Secretary, Department of Animal Husbandry & Dairy (DAHD), said, “in the budget (2022-23), allocation for livestock has been increased by 40%, and central sector schemes have been increased by 48%, indicating the government’s commitment to the growth of poultry and dairy farmers.

Schemes which Poultry sector could take advantage:

To support the poultry and livestock sector, DAHD was implementing the Entrepreneurship Development and Employment Generation (EDEG), as a component of the National Livestock Mission (NLM). Poultry Venture Capital Fund was implemented as an activity under the EDEG. The salient features of realigned NLM scheme include employment generation, entrepreneurship development, increase in per animal productivity and thus targeting increased production of meat, eggs, milk and wool. The scheme also envisages increase in productivity development through breed improvement. The scheme also focuses on increasing availability of fodder and feed.

After union cabinet approval in June 2020, Animal Husbandry Infrastructure Development Fund (AHIDF) worth Rs 15,000 crore was established and implemented from 2020-21. AHIDF aims at incentivizing investments by individual entrepreneurs, private companies, Farmers Producers Organizations (FPOs) and companies for establishing meat processing and product diversification, infrastructure and Animal Feed Plant, Breed multiplication farms and Breed improvement technology and the dairy processing and product diversification infrastructure,.

Under AHIDF Rs. 13,500 crore would be the loan to be disbursed by the scheduled bank and Rs.1500 crore will be the end borrowers contribution. Out of these Rs.1623 crore will be provided as interest subvention of 3 per cent over a period of 10 years for repayment of loan during 2020-21 to 2030-31. Rs 750 crore will be credit guarantee to be managed by NABARD for which Rs.75 crore will be provided by the DAHD to NABARD for 10 years.

So far 206 projects with an estimated cost of Rs.2813 crore have been approved under AHIDF with a loan of Rs.2014 crore. Projects worth Rs.911 crore for setting up animal feed plants, Rs.227 crore for meat processing and Rs 874 crore for setting up of dairy processing plants have been approved. Establishment of animal feed plants also include activities such as bypass protein unit, total mixed ration block making unit, mineral mixture plant, animal feed testing laboratory and integrated poultry meat processing units.

The leading poultry industry players have welcomed the “pro-farmer friendly” announcements by Union Finance Minister Smt. Nirmala Setharaman and several schemes being implemented for the livestock sector as this will boost our agricultural economy and will accelerate benefits with other sectors connected to agriculture, poultry, farming, animal husbandry, food processing etc. Capital and technological infusion into these sectors will definitely help build a long-term vision to yield greater results in the coming years,”.

DAHD is implementing a scheme – Assistance to States for control of Animal Diseases (ASCAD) under the Livestock Health and Disease Control (LH&DC) scheme which covers the vaccination of economically important poultry diseases, including control and containment of emergent and exotic diseases. Under the LH&DC Scheme financial assistance is provided to the States for up gradation of Diagnostic Laboratories at the district level. In addition, there are six Regional Disease Diagnostic Laboratories for prompt and effective diagnosis of different Livestock and poultry Diseases.

According DAHD data, Rs.13.87 crore had been released to states and UTs under ASCAD for the FY 2020-21 and 2021-22 for control and containment of Avian Influenza including compensation to farmers whose birds have been culled, poultry eggs and Poultry feed has been destroyed.

The Central Poultry Development Organizations are carrying out Training programs to increase skill of entrepreneurs in the field of Poultry and Livestock. The Department is also assisting the State Government to impart training on Poultry, Sheep, Goat, Pig farming to enhance technical knowledge and entrepreneurship development.

Under this component, the establishment of a composite Poultry unit having parent farm, mother unit and Hatchery unit can be established. Further, to increase the Poultry production under NLM financial assistance is provided to States and Union Territories Governments for implementation of Rural Backyard Poultry Development and Innovative Poultry Productivity Project. These programs envisage the components which take care of the shelter, feed, medicine, equipment, litter etc. to improve the living conditions of the Poultry and Livestock.

Overall, the government has ensured that the livestock sector gets necessary financial help for ensuring sustainable growth of the sector.

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5 min read

‘FOOD FUTURISM’ Set As The Theme For Protein Day, Feb 2022

As India celebrates Protein Day on February 27th this year, Right To Protein invites everyone to understand the basics of food science, debunk myths around food security to achieve a protein-sufficient future.

Mumbai, January 31, 2022: Right to Protein, ahead of India’s third annual Protein Day celebration on 27th February, declares ‘Food Futurism’ as the theme for 2022 as it takes ahead its mission to drive food and especially protein sufficiency in the country through awareness, advocacy, and action. ‘Food Futurism’ as a conversation will bring together nutrition experts, food scientists, biologists, among others to help Indians better understand the basic science behind healthy nutrition and its role in food security and protein sufficiency.

The pandemic highlighted the need to “build back better” sustainably. The effects of global warming on agriculture, the inequality in access to food have further necessitated a paradigm shift in how we think about food. Emerging scientific innovations present us with a growing range of opportunities to transform our food and agriculture structures to fulfill the vision of a hunger-free India. Therefore, through this educative initiative, this year, Right to Protein will be initiating informed discussions and dialogues about the role of science and how methods such as genetically engineered foods can have in achieving food security. The discussions will address genuine concerns, misperceptions, and ‘GMO anxiety’ among other topics.

Supporting the effort, Varun Deshpande, Managing Director of Good Food Institute India (GFI India) says, “In the face of challenges like climate change and pandemics, India needs a more secure, sustainable, and just food system. Reimagining our protein supply is key to that future. Plant-based foods and other smart protein sources are a generational opportunity to align planetary health stewardship, public health resilience, and economic growth. But to bring delicious, sustainable protein onto plates across the country, we need to invest in science, develop talent, and bridge knowledge gaps. We are glad to support Food Futurism as the theme of Protein Day 2022 to achieve these goals in service of a better future.”

Dr. Suresh Itapu, Nutraceutical Expert, Director – NutriTech India, Human Nutrition Consultant – USSEC and Supporter of the Right To Protein initiative said “As with any stream of science, we’ve often looked at different nuances of ‘food science’ with skepticism mainly due to lack of knowledge leading to confusion, overblown fears, and myths. For instance, our concern about GMOs stems from a lack of awareness of how genes function – it is simply a production technique. I believe that Food Futurism as the theme for Protein Day 2022 will help address some of these apprehensions while enhancing our scientific understanding as we collectively deliver on our larger food security and sufficiency goals.”

Since the inception of India’s first Protein Day in 2020, Right To Protein is all set to complete a treble, where like-minded citizens, nutritionists, food industry experts, chefs, and brands will come together to raise awareness and take a step towards making India a protein sufficient country through food science.

About Right To Protein

Right To Protein is India’s first awareness initiative to educate citizens about the importance of adequate protein consumption for better nutrition, health, and wellbeing. #RightToProtein initiative aspires to build knowledge of different types of protein sources amongst Indians, especially plant protein, to meet larger nutritional goals. Right To Protein aims to develop an ecosystem of professionals to drive protein awareness and debunk myths and misconceptions about protein as a critical macro-nutrient for human health and of many protein foods sources. The ecosystem will aim to improve the production and consumption quality and consistency of both, plant, and animal proteins. Right To Protein is supported by several like-minded Indian and global individuals, academicians, professionals, and institutions. The initiative is open for those who would like to join and/or contribute in any capacity, including providing knowledge, technical support or as promotion partners. For more information, visit www.righttoprotein.com

Articles Feed & Storage
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16 min read

Water Activity as a Measure for Feed Quality Control: Part II

Food safety is one of the main buzz in the present time. As of now food safety was limited to only human and pet food with little concern of livestock feed. But with time now consumers are not only becoming more aware of the quality aspects of livestock rearing but also on the quality of inputs being fed to reared poultry & cattle. One important aspect of prepared feed quality is the stability of the final product.

Changes in physical, chemical or microbiological properties of feed can be considered loss of stability. Water activity (A_w) is one of several important parameters that affect stability of livestock feed. Water activity is a measure of the free moisture in a foodstuff. It is also defined as the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature.

The water activity scale extends from 0 (bone dry) to 1.0 (pure water) but most foods have a water activity level in the range of 0.2 for very dry foods to 0.99 for moist fresh foods.

Water activity need not to be confused with moisture content. Moisture content is the combination of free and bound moisture. Free moisture can be explained as water that is available to participate in physical, chemical and biological reactions.

Water activity plays a vital role in the microbial stability of ingredients and final livestock feeds. Bacteria, molds and yeast require water for growth; and every microorganism has a minimum water activity below, which it will not grow.

In the previous part, we discussed the Water Activity stability in terms of degradative reactions rates and microbial growth limits as a function of water activity along with different scenario of damages due to uncontrolled water activity. This is the concluding part of the article.

Storage of soymeal in bulk warehouse

Water activity may affect physical properties such as moisture migration, texture and etcetera.

Moisture migration occurs when there is a aw difference between components or with the surrounding environment as the system comes to an equilibrium. Undesirable textural changes can result from moisture migration in multicomponent product. Water migrates from region with high aw to region with low aw until an equilibrium of aw is achieved but the rate of migration depends on structure or diffusion process (o’Connor et al., 2017). Effect of moisture migration with humidity on aw can be illustrated in moisture sorption isotherm as shown in Figure 7. Figure 7 shows how aw changes as water is adsorbed into and desorbed from a product at equilibrium relative humidity and constant temperature. In practice, this moisture sorption isotherm maybe impractical to use as it is complex and unique for each product. Besides, the relationship between moisture content and water activity changes when temperature varies and also when there are any variations in material composition with a modifying effect.

Figure 7. A schematic representation of a sorption isotherm with a hysteresis between the adsorption and desorption isotherms (Airaksinen, 2005). — Figure 7. A schematic representation of a sorption isotherm with a hysteresis between the
adsorption and desorption isotherms (Airaksinen, 2005).

Water activity affects the biochemical reactions and physical properties of the product.
Uncontrolled a_w in soybean meal (SBM) storage can cause non-enzymatic browning reaction during processing and moisture migration in the storage. Due to moisture migration, it leads to caking of SBM in storage. Besides, water activity has the ability to influence both the rate and color of non-enzymatic browning reaction, which is also known as Maillard reaction. Maillard reaction (MR) is a biochemical reaction between reducing sugars and amino acids to form Maillard reaction products (MRP) and further progress to Advanced glycation end products (AGEs). MR takes place even at room temperature but at a slower rate. The rate of reaction increases when time and temperature increases, and at a humidity of 40-70%. MR is mostly responsible for the deterioration in protein quality, especially lysine is the most susceptible amino acid (Tanaka at al., 1977). SBM is very vulnerable to MR over storage in a hot and humid tropical condition. SBM has high percentage of lysine, arginine, cysteine and tryptophan which easily react with reducing sugars, resulting in MR and the degradation of amino acids (Ibáñez et al., 2020). Since SBM is widely used as a feed ingredient in feed formula, MR is an unavoidable issue in moist heat feed pelleting process. There are inconsistencies in performance of birds fed with mash and pelleted feed which is highly due to the quality of SBM (Araba and Dale, 1990). A good indicator to determine the degree of MR is the colour change in product. Generally, as water activity approaches 0.70, the rate of Maillard reaction increases. When aw is higher than 0.70, Maillard reaction slows down because the reactants are diluted by too much free water.

Figure 8. Picture on the Left shows caking issue in SBM stored in a flat warehouse. Picture on the Right shows the effect of different stages of Maillard reaction in SBM.

Shipment of corn gluten meal in containers

A trial was done to monitor the effects of moisture migration and aw in corn gluten meal (CGM) during shipment from USA to the Pacific Rims.

Moisture movement creates stickyness, caking, and mobility issue on mealy material as Figure 12 (Left). However, when aw is controlled, the corn gluten meal has a very different free-flowing characteristic as observed in Figure 12 (Right).

Figure 12. Picture on the Left shows caking in corn gluten meal whereas Right picture shows free flowing corn gluten meal.

What is worst is that aw has increased substantially with free moisture movement, and the material gets moldy upon reaching port. See Figure 13 (Left). The treated CGM prevents free moisture movement, and aw is hence controlled at a safe level maintaining freshness and the original quality at point of loading, shown in Figure 13 (Right)

Figure 13. Picture on the Left shows crusted top layer and mold in corn gluten meal whereas Right picture shows free-flowing corn gluten meal inside the container. — Figure 13. (Left) Crusted top layer and mold in corn gluten meal. (Right) picture shows free-flowing corn gluten meal inside the container.

Quality integrity of palm kernel pellets

This trial was done to investigate the complain of staleness of products from Malaysia shipped in container to Japan and Korea. 2 MT of fresh products from the same production batch was used with 1 MT Control PKE pellets was bagged and another treated 1 MT PKE pellets bagged. All the bags are stacked on pellets and stored at the hottest areas in production for 90 days to simulate a challenge.

After 90 days, the result was astonishing. Figure 13 shows clearly the difference between control and treatment. The control group (Figure 14 Left) look discoloured, with a stale appearance, and without the aroma of PKE. The treatment group (Figure 14 Right) has a very fresh appearance, maintaining its original quality, and still has a strong PKE smell.

This is another classic case of moisture movement and activated aw compromising the chemical stability of the product. Nutrients and lipids are degraded which explains the poor quality of the control group.

Figure 14. Picture (Left) shows the control group with non-treated PKE and Picture (right) shows the treated PKE. — Figure 14. Picture (Left) shows the control group with non-treated PKE and Picture (right) shows
the treated PKE.

Water activity and moisture content in processed poultry pellet feed

A feed trial was conducted to investigate the addition and capturing of water on the processed pellet feed quality, for starch cooking/gelatinization, data shown in Figure 15. To show the effect of working on a program to capturing water, as in getting moisture from water added at the mixer plus microscopic moisture from steam into the feed chemistry. A process addressed as “positive mash hydration” (This is for the sole purpose of starch granule swelling and sufficient degree of protein denaturation). The result in starch gelatinization is later captured by feed imaging, indicating a loss of birefringence.

With the treatment feed, notice the spike on aw after water has been added at the mixer. Interestingly, the finished feed of the treatment group has a higher moisture content, but water activity is lower compared to the control group. The capturing of moisture for the purpose of starch gelatinization which in turn lock up the hydrolyzed water used in the process of starch swelling/cooking indicates the positive chemistry changes of feed processing.

Figure 15. Feed Quality parameters that were recorded during a pelleted feed trial.

Figure 16. Picture on the Left is the control group with aw of 0.68 and moisture content of 10.14%. Picture on the Right is the treatment group with aw of 0.59 and moisture content of 10.86%. — Figure 16. Picture on the Left is the control group with aw of 0.68 and moisture content of 10.14%.
Picture on the Right is the treatment group with aw of 0.59 and moisture content of 10.86%.

Conclusion

Water activity is a critical parameter in controlling the quality of feed and feed ingredient as it is a reliable indicator and predictor of chemical reactions and microbial responses in the industry. This is how we need to manage and control aw with proper grain storage, shipment of feedstuff, feed processing on both pellets and extruded feed, and handling of mash feed. This will dictate how well we face up to the challenges in keeping the quality of grain over storage, and the processed feed in post-production. A proven approach to managing and controlling aw has been established with proven results. Chasing down a moldy problem with mold inhibitors is like attempting to save a building on fire with extinguishers. The building still gets burnt and ravaged.

References:
Ahn, J. Y., Kil, D. Y., Kong, C. and Kim, B. G. (2014). Comparison of Oven-drying Methods for Determination of Moisture Content in Feed Ingredients. Asian-Australasian journal of animal sciences. 27(11). 1615–1622. 10.5713/ajas.2014.14305

Airaksinen, Sari. (2005). Role of Excipients in Moisture Sorption and Physical Stability of Solid Pharmaceutical Formulations.

Araba, M. and Dale, N. (1990). Evaluation of Protein Solubility as an Indicator of Overprocessing
Soybean Meal. Poultry Science. 69. 76-83. 10.3382/ps.0690076.

Gadient, M. (1986). Effect of Pelleting on Nutritional Quality of Feed. Proceedings of 1986 Maryland Nutrition Conference for Feed Manufacturers (USA). 73-79

Jung, H. B., Lee, Y. J. and Yoon, W. (2018). Effect of Moisture Content on the Grinding Process
and Powder Properties in Food: A Review. Processes. 6. 69. 10.3390/pr6060069

Labuza, T.P., McNally, L., Gallagher, D., Hawkes, J. and Hurtado, F. (1972). Stability of
Intermediate Moisture Foods. 1. Lipid Oxidation. Journal of Food Science. 37. 154-159.
10.1111/j.1365-2621.1972.tb03408.x

Leeson, S. (2015). Vitamin Deficiencies in Poultry. MSD Manual Veterinary Manual.

Mathlouthi, M. (2001). Water Content, Water Activity, Water Structure and the Stability of Foodstuffs. Food Control. 12. 409-417. 10.1016/S0956-7135(01)00032-9

Ibáñez M.A., de Blas, C., Cámara, L., Mateos, G.G. (2020). Chemical Composition, Protein Quality and Nutritive Value of Commercial Soybean Meals Produced from Beans from Different Countries: A Meta-analytical Study. Animal Feed Science and Technology. 267, 114531

o'Connor, L., Favreau-Farhadi, N. and Barrett, A. (2017). Use of edible barriers in intermediate moisture food systems to inhibit moisture migration. Journal of Food Processing and Preservation. 42. e13512. 10.1111/jfpp.13512.

Reid, D.S. (2007). Water Activity: Fundamentals and Relationships. In Water Activity in Foods (eds G.V. Barbosa-Cánovas, A.J. Fontana, S.J. Schmidt and T.P. Labuza). 10.1002/9780470376454.ch2

Tanaka M., Kimiagar M., Lee TC., Chichester C.O. (1977). Effect of Maillard Browning Reaction on Nutritional Quality of Protein. In: Friedman M. (eds) Protein Crosslinking. Advances in Experimental Medicine and Biology. 86. Springer, Boston, MA. 10.1007/978-1-4757-9113-6_22

Tapia, M.S., Alzamora, S.M. and Chirife, J. (2020). Effects of Water Activity (a w ) on Microbial Stability as a Hurdle in Food Preservation. In Water Activity in Foods (eds G.V. Barbosa-Cánovas,
A.J. Fontana, S.J. Schmidt and T.P. Labuza). 1002/9781118765982.ch14

Zambrano, M., Dutta, B., Mercer, D., Maclean, H. and Touchie, M. (2019). Assessment of Moisture Content Measurement Methods of Dried Food Products in Small-scale Operations in Developing Countries: A Review. Trends in Food Science & Technology. 88. 10.1016/j.tifs.2019.04.006

Articles Management
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8 min read

Winter management in Poultry Farming

Poultry rearing is an art as well as a science and management plays most crucial role in deciding profitability of this business. It has been observed in past several years that high market rates of broiler meat & eggs are observed only in those times when rearing is very difficult due to harsh climate and thus, demand is more than supply. Therefore, it is very important to understand and implement the best management practices in such harsh climate.

Author: Dr Milind Rainchwar — Dr Milind Rainchwar,
Technical Service Manager – South Central Asia,
Novus International

Every region in India has different climatic challenges and variable climate extremes and thus management practices differ between different parts of country. But almost all parts of India experience three to five distinct seasons across the year.

Winter is one of the seasons which presents very harsh temperature extremes and maintaining liveability and production becomes very difficult without taking extra measures. Management in winter is very difficult and often described as double edges sword, as a very perfect balance is required between climate management and ventilation management. Similarly, a very careful decision making is required to reduce cost of production and to provide healthy environment at the same time. It requires ample of experience to understand the economic feasibility of cost involving management practices.

Chickens are unable to maintain body temperature in young age and although they improve their tolerance to cold with age, they cannot perform well when ambient temperature drops below 20 degrees Celsius and start exhibiting stress and drop in productivity. Failure to provide optimum temperature very frequently results in high mortality, high disease incidence and drop in performance.

Although ways of practicing the management in harsh climate may differ slightly across region, the basic principles remain same. Below listed are few basic principles which may guide proper decision making.

Proper temperature and humidity suitable for the age is always required
Proper ventilation to provide fresh air and removing gases inside house is always required
The rearing surface and bedding material should be always warm and dry
The drinking water should be maintained at suitable temperature to promote water intake
The feed & feeding practice should help bird to maintain their body temperature, metabolism, and osmo-regulation

To achieve these goals, following practices are implemented across country

External heat source is provided to keep the poultry shed warm and dry
False ceiling is often used to reduce the volume of shed
Various types and layers of curtains and jute bags are used to insulate the farm
Round brooding is often practiced when spot heating is done

As stopping the air flow becomes necessary to maintain temperature, it is very difficult to remove the gases like ammonia and to keep bedding material dry in winter. These challenges affect the respiratory, hepatic, and gut health directly.

The wet litter and humid conditions provide a very suitable environment for gut pathogens like Coccidiosis and Clostridium. The stressed and immunosuppressed birds become easy target for these gut pathogens and therefore, very high-performance losses are observed due to poor gut health. It is a well-known fact that body only gets that part of nutrition, which gut retains. An unhealthy gut loses a lot of nutrients which are necessary for weight gain and egg production. The major part of poultry immune system is also situated in gut. Thus, healthy gut is key to a developed immune system.

While managing good managemental practices, essential needs such as Proper feed and water is an utmost need to optimise performance during this difficult time. Gut health compromise always leads to poor performance and thus loss in business. Different feed additives play crucial role in maintaining and improving gut health such as Protease, NSPase Enzyme, Probiotics, Essential oils, Organic Acids, etc.

Serine Protease, A broad spectrum protease when added in the feed improves the digestibility and absorption of Amino acids which otherwise are the food for pathogens in the hind gut like Clostridium, Salmonella, etc. This Protease thus enables the improved digestion of Nutrients and reduces the pathogenic load and helps to improve litter condition.

Serine protease has other benefits as well. It has good impact on neutralisation of trypsin inhibitor, an Antinutritional factor in Soybean. Use of Serine Protease also helps to reduce the allergen proteins like Lectins, B Conglycinin by significant amount which otherwise causes the gut irritation. Hence, Proper use of Protease in winter leads to improved litter quality with better absorption of nutrients.

NSPase when added in the feed improves the absorption of nutrients and helps to reduce wet litter condition. Improvement in litter quality leads to the less damage by pathogens.

Organic Copper has the strong impact on litter quality in winter (copper is antifungal in nature). It helps to improve the Clostridium cluster IV & XIVA which are responsible to increase the Lactobacillus count in the gut and maintains or improve microflora through competitive expulsion. This, then enables to improve the litter quality.

Organic Acids such as Coated Benzoic acids helps not only to reduce pathogenic bacteria such Clostridium, Salmonella as well they help to improve Lactobacillus count in gut through increase in Clostridium clusters IV and XIVA which are responsible for Increase in Lactobacillus count.

Essential oils are considered primarily Digestive enhancers apart from their immune function. They help to digest the nutrients in early stages effectively where endogenous enzyme is not active fully. Also, they impede quorum sensing, thus acts as Antibacterial in nature too.

Addition of God organic Acids such as formic Acids, Propionic acids in water to keep water acidification at par is key to improve water quality. Water intake is always a concern in winter. Thus, Effective use of Organic acids along with water Sanitisers to improve water quality and intake should always be considered in winter season.

Below are some pics showing the brooding in Winter and Impact of Winter on gut Health if not managed well…

Articles Nutrition
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Inclusion of cocktail enzymes – key to unlock hidden nutrients in poultry diets

The major cost in any system of poultry production is feed which accounts for up to 70 % of total cost per bird. The upsurge feed cost has been a major constraint in profitable poultry production in most of the developing countries. In order to cut down the feed cost, cheaper and non-conventional feed ingredients are sometimes in use which contain a higher percentage of Non-Starch Polysaccharides (soluble and insoluble/crude fiber) along with starch. Non Starch Polysaccharides (NSPs) are polymeric carbohydrates that differ in composition and structure from starch with beta linkage (Morgan et al., 1995) and possess chemical cross-linking among them therefore, are not easily digested by poultry (Adams and Pough, 1993).

Impact of NSP and Phosphorous:

A portion of NSPs is water-soluble which is the culprit for forming a gel-like viscous consistency in the intestinal tract (Ward, 1995) and reduces gut performance. Predominantly water-soluble NSP like arabinoxylans,ß-glucan,ß-galactoside which belong to the pentosan group, are assumed to be the factor responsible for the increase in viscosity of ingesta. These pentosans also critically increase the water intake by the birds leading to unmanageable litter problems caused due to wet and sticky droppings. This deteriorates the hygienic conditions and carcass quality of birds.

Impact on Environment:

In areas with intensive poultry production, the phosphorus output is terribly high, leading to environmental issues like eutrophication. This happens as most of the phosphorus contained in typical feedstuffs is in the form of plant storage phytate, which is not digested by birds.

In order to overcome this problem, use of enzymes in poultry is a growing trend and is going to be established as an inevitable resource in formulating and making balanced and nutritious diets. Enzymes are proteins in nature in biological systems. Their function is to catalyze and accelerate the rate of a reaction but are not themselves altered during the process. Enzymes are non-living organisms and are not concerned about viability or cross-infection/cross-contamination. They are stable at 80-85 degrees centigrade for a short period of time.

Another vital function of enzymes is that the rate of an enzyme catalyzed reaction increases with increasing substrate concentration, to the point where there is no more response and the enzyme is said to be saturated. So, we need to match the amount of enzyme with the quantity of substrate present in the feed grain (Acamovic and McCleary, 1996).

Enzymes are classified into 2 types based on their production site ie., inside the body and from an external source:

Source of enzyme :

Enzymes are produced in large scale in a controlled fermentation process where either yeast or specific bacteria strains are used. While these microbes grow and multiply in media, release enzymes. Bacteria like Bacillus subtilis, Bacillus lentus and Bacillus amyloliquefaciens, Bacillus niger are commonly used to produce enzymes.

Mode of action:

Enzymes are substrate-specific and work with the basis of lock and key methods. Once lock and key matches it releases the nutrients and searches the other substrate to release nutrients.

Some enzymes and substrate present in feed grain

Scope for cocktail enzyme:

The cell wall of cereal or legume grain provide tensile strength, protect them against mechanical and osmotic stress .The main substance responsible for rigidity is non-starch polysaccharides (NSPs) like cellulose microfibrils, hemicellulose and pectins. Some of the commonly used ingredients in poultry feed are corn which have NSP level of 9.7%-10.3% of DM and is 91% insoluble (Bach et al., 1997),wheat have NSP of 10.2%-11.9% of dry matter and in which 19.5%-21% soluble fiber(Simon et al., 2015) and Soybean meal (SBM) have 19.6%-21.7% NSP of DM, with 29% soluble fibre (Dierick et al., 1994).

Due to the presence of this substance, they form a dense, flexible and sometimes rigid matrix which may deplete nutrient digestion of ingredients. Effect of cocktail enzyme will have better effect on such feed formulation:

Zanella et al., (1999) reported better ileal N digestibility which may be due to improved solubility and digestibility of dietary protein, reduced secretion of endogenous proteins and also a reduction in ileal microbial load.
Morgan et al., (1995) reported that use of enzyme supplementation of wheat-based diets significantly reduced foregut digesta viscosity of birds.
Partridge and Wyatt 1995 stated that increased availability of carbohydrates for energy utilization in birds with association with increased energy digestibility.

Conclusion:

The use of exogenous enzymes as a feed additive has hastily expanded. In the last two decades, extensive studies have been conducted to study the effects of feeding exogenous enzymes on the performance of poultry. The economic and social advantages of enzymes are well established and therefore the way forward for feed enzymes could be a bright one. However additionally the right enzyme cocktail for a selected batch of a feed ingredient will permit the formulation of better rations using an extensive range of ingredients. Any developments in this field must eventually improve the welfare of chickens, reduce the production of wastes and preserve resources.

References:
1. Acamovic, T. and B. McCleary. (1996). Enzyme Special Series-Optimising the response. Feed Mix 4: 14- 19.
2. Adams, E.A. and R. Pough.(1993). Non-starch polysaccharides and their digestion in poultry. Feed Compounder 13: 19-21.
3. Bach Knudsen, K. E. 1997. “Carbohydrate and Lignin Contents of Plant Materials Used in Animal Feeding.” Anim. Feed Sci. Technol. 67: 319-38
4. Dierick, N. A., and Decuypere, J. A. 1994. “Enzyme and Growth in Pigs.” In Principles of Pig Science, edited by D. Cole, J. Wiseman and M. Varley. Notthingham: Notthingham University Press, 169-95
5. Khattak, F.M., Pasha, T.N., Hayat, Z. and Mahmud, A., 2006. Enzymes in poultry nutrition. J. Anim. Pl. Sci, 16(1-2), pp.1-7.
6. Morgan, A.J. and M. R.Bedford. (1995). Advances in the development and application of feed
enzymes. Australian Poultry Science Symposium 7: 109– 115.
7. Partridge, G. and C. Wyatt(1995). More flexibility with new generation of enzymes. World Poultry 11(4),17–21.
8. Simon, K., Vries Reilingh, G. De, Bolhuis, J. E., Kemp, B., and Lammers, A. 2015. “Early Feeding and Early Life Housing Conditions Influence the Response towards a Noninfectious Lung Challenge in Broilers.” Poult Sci. 94: 2041-8
9. Zanella, I., Sakomura, N.K., Silversides, F.G., Fiqueirdo, A. & Pack, M.(1999) Effect of enzyme supplementation of broiler diets based on maize and soybeans. Poultry Science, 78: 561–568.

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Webinar on Decorticated Cottonseed Meal

CLFMA OF INDIA in association with AICOSCA is organizing a Webinar on the “Decorticated Cottonseed Meal (A Rich Source of Protein) for Milch Cattle, Poultry & Aqua”

DATE: 18 Feb 2022
TIME : 2:00 PM – 4:30 PM

SPEAKERS :

1) Mr. Neeraj Kumar Srivastava (Chairman – CLFMA OF INDIA) – Opening Remark
2) Shri Sandeep Bajoria (Chairman – AICOSCA) – Opening Remark
3) Shri R. D. Bohra (Hon. Treasurer – AICOSCA)
4) Dr. S. V. Rama Rao (Directorate of Poultry Research)
5) Dr. R. H. Balasubramanya (Principal Scientist (Retd.) – CIRCOT – ICAR)
6) Dr. D. Srinivas Kumar (Professor & Head – Sri Venkateswara Veterinary University)
7) Dr. Devender Hooda (Zonal President – North – CLFMA OF INDIA) – Moderator
8) Mr. Suresh Deora (Honorary Secretary – CLFMA OF INDIA) – Concluding Remarks
9) Mr. Peravali Kotirao, Hon. Secretary, AICOSCA – Vote of Thanks

Please fill up the registration form below to get the joining information.

https://bit.ly/3GJEI1Y

After registering, you will receive a confirmation email containing information about joining the meeting.

Best Regards,
Chandrika Venkatesh
Executive Director
CLFMA of India
Ph: +91-22 – 2202 6103

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Food Safety Impacts Animal and Human lives

If animals aren’t vaccinated, or they face health difficulty, they will turn into unsafe food and they will produce disease filled products. Thus, this will have a major impact and influence on our wellbeing and safety, which is why its highly important to protect poultry and livestock health, to secure their well-being and ours in return.

Unsafe food poses global health threats, endangering everyone. Infants, young children, pregnant women, the elderly and those with an underlying illness are particularly vulnerable. According to the world health organization: “Every year 220 million children contract diarrheal diseases and 96 000 die. Unsafe food creates a vicious cycle of diarrhea and malnutrition, threatening the nutritional status of the most vulnerable.”

On this note, Mr. Ahmed Aufy the Marketing Manager at Elanco, a global health company that work to improve the health of animals through innovative products and services for pets and farm animals around the world, has shared some valuable intel when it comes to food safety and its impact.

When we asked Mr. Ahmed Aufy about his standpoint and expertise on how Food Safety impacts animal and human lives, he mentioned:

“Food safety is an intact approach which is designed to protect consumers from any hazards related to Salmonella infection and/or contamination in their food.”

He added on his answer, a brief about Human salmonellosis disease by saying that:

“Food-borne Salmonella poses a significant risk to human health where at global level impact millions of people’s lives.” He continues: “Data shows that 94 million humans get infected every year with about 155 thousand death.”

This brought us to ask him a very important question revolving around the Regulations impact and their Poultry disease’s management system, which he graciously answered as follows:

“It varies from country to another one. In some countries in EU, regulations are there and even advanced at all production and supply chain levels just to minimize the risk of infection. Regarding MENAGSE, regulators and authorities are giving special focus these days on the subject, we see a trend of ongoing investigations/discussions from several countries in the gulf region and even outside.”

Mr. Ahmed also continued to mention about the importance of live vaccines on counteracting Salmonella disease, by saying:
“Live salmonella vaccines represent more powerful solution as they work at the level of cell-mediated immunity where it can be used from day 0 which means earlier protection.”

Have you heard of the Lion Code? Perhaps you’ve read about its impact on Salmonella’s control History in the United Kingdom. Mr. Ahmed discussed with us the terminolody and he identified it as follows: “Lion code is a Britain’s specific method to stamp the eggs where it gives the message to the end users that the stamped eggs are safe for consumption.”

He continues:

“It is kind of regulations that were created at breeders, hatcheries, layers, packaging, feed mills and retailers with very extensive protocols just to avoid or minimize any kind of Salmonella infection or contamination. By other meaning protecting the entire production, supply and market chain to provide healthy and safe food.”

In addition of being the gold sponsors for MEVMAS 2022, Elanco will be discussing Food Safety and Dr. Ahmed Aufy will be there as a speaker where he will be having an in-depth speaking slot followed by participating in panel discussion where answers will be provided to all of the questions of the attendees at the Middle East Veterinary Medicine and Animal Science Conference, which will be from February 7-10, 2022; online.

For more information about MEVMAS and to register for FREE, please visit: www.mevmas.com

Articles General Spotlight
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5 min read

Leveraging EC Houses for Bird Performance & Energy Efficiency

An Exclusive Interview with Poultry TRENDS magazine, Mr. Akshay Dhumal, Managing Director, Dhumal Industries shares why adoption of Environmentally Controlled ( EC) houses is a must for the industry and how this changes production levels and increases efficiency.

Excerpts of the interview is as under:

Q. How do you see the trend of environmentally controlled sheds in India?

There is widespread awareness about EC Houses all across India now. Majority of the Breeders are upgrading to Environment Control.

The medium & large farmers will plan their own farms where along with enhanced bird performance they will also get better uniformity & biosecurity. These kinds of houses are also very well suited for processing.

Q. The initial investment for EC sheds is high, how do companies like yours help producers move towards EC houses?

It’s a myth that Initial Investment in EC Sheds is high with changing modern poultry scenario and land cost. The two most important parameters about rearing a bird in EC and Farming generally as well is the volume of birds one can grow & the initial investment in terms of COST PER BIRD. Both of these parameters are only viable in EC and modern farming, the cost per bird is well justified in terms of the ROI and enhanced bird performance that we achieve in these kinds of houses.

Dhumal Industries is the only company in India and among few in the world that has developed technical expertise in structures as well as the equipment inside which enables our team to design & execute complex EC houses end to end. Our integrated approach means we can integrate the structure and housing equipment in such a way that it optimises bird performance, improves bio-security, and helps the producers transition towards EC Houses in an efficient & effective way.

The work that companies like us have put in over the years have ensured that the Initial Investment in EC Sheds is kept to an optimal and the farmers reap the benefits in terms of a faster payback on their investment.

Q. Is it possible to design an EC house according to the budget and needs of the poultry farmer?

It is possible to design and economise an EC house according to the budget and needs of the poultry farmer without compromising on the quality of the product. An example is our Ecolite series of houses, wherein we have developed a high tensile pre galvanised EC compatible steel structure along with curtains or panels especially for the individual farmer who grows chicken for an integrator on a fixed growing charge. Considering a standard fixed charge growing scenario in India, the grower can payback his investment in 3.5 years & establish a stable income source and means of sustainability for years to come.

Similarly, it is possible to build our Ecolite EC Houses for Layers farmers within a budget and also incorporate our unique plastic metal composite cages which makes it more ergonomic for the birds & farmers, and facilitates improved operational and automation levels.

Q. How important is the adoption of EC houses for the industry at the moment? Will this dramatically change production levels?

Efficiency, Bio security & Green Technology with animal welfare will be key for our poultry Industry going forward. Poultry – chicken & eggs is one of the best, cleanest and most difficult to adulterate kind of protein source available to us. Dhumal takes immense pride to work in an Industry where we are solving a real problem and playing our part to make proteins available to the masses at a competitive price comparable to other protein sources.

Adoption of EC Houses is already a trend for the poultry industry at the moment and it has dramatically changed production levels and brought in efficiency. Now we move on to the next phase wherein we focus on Operating efficiency and economics inside EC Houses, making sure we consume the lowest per capita of energy and resources per bird inside the poultry house and ensuring it comes from green and sustainable mediums.

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