Pork Journal September/October 2018 by Rosemary Embery

porkjournal www.primarymedia.com.au

September/October 2018

Volume 40 Issue 5

Jefo Poultry & Swine Tour, Saint-Hyacinthe, Quebec, Canada

Feedworks Conference 2018 in Queensland BEC Feed Solutions Conference

Roseworthy Pig Club increases membership PrintPost Approved PP10003090 ISSN 1032 3759

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porkjournal www.primarymedia.com.au

Volume 40 Issue 5

September/October 2018

EDITOR:

EDITORIAL & DESIGN

JOURNALIST/PHOTOGRAPHER PRODUCTION EDITOR

Peter Bedwell Alex Bedwell

Rosemary Embery

GRAPHIC DESIGNER

Alex Bedwell

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Lani Bushnell (left) with Lia Sires, two members of the Roseworthy Pig Club at the Adelaide Show. Photography by Graeme Pope.

FEATURES Page 8: Jefo Poultry and Swine Tour in Saint-Hyacinthe, Quebec 2018 by Peter Bedwell

NEWS Page 4: Feedworks Conference 2018 in Queensland Page 12: Affluent efluent possible for piggeries

Peter Bedwell Phone: (02) 9797 2406 Mob: 0419 235 288 Email: primarymedia@bigpond.com Rates are available at www.primarymedia.com.au

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Page 13: Australia’s best bacon revealed

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Page 14: Roseworthy Pig Club increases membership

*Australian subscription rate includes GST

Page 17: Farrowing fun makes for contented sows Page 18: Jefo’s Applied Science Curiosity to maximise swine producers’ profitability Page 20: Digestive Physiology of Pigs Symposium Page 22: BEC Feed Solutions Conference Page 24: John Pluske is APRIL’s inaugural appointment as CEO and Chief Scientist PRODUCT NEWS Page 25: Prosin, a single cell protein from Feedworks

ENQUIRIES OFFICE ADDRESS: 250 Hawthorne Pde, Haberfield NSW 2045 Phone: (02) 9797 2406 Mob: 0419 235 288 Production: 0409 944 472 Email: primarymedia@bigpond.com Pork Journal consists of a bi-monthly management magazine. Published by CD Supplies Pty Ltd trading as Primary Media (ACN 091 560 557) All material copyright (editorial and advertisements) and may not be reproduced without the written consent of the publishers. Whilst every care is taken to ensure the accuracy of the contents of PORK JOURNAL, the publishers do not accept any responsibility or liability for the material herein. Code of Conduct and information about how to make a complaint can be found at www.primarymedia.com.au/aboutus

NEWS

Feedworks Conference 2018 in Queensland The Feedworks 2018 Conference was held at Twin Waters Resort on the Queensland Sunshine Coast over September 19-21 with the theme being ‘Feeding our Future - What and who do we trust?’ Malcolm Mottram, the Senior Partner at Feedworks, welcomed guests at a cocktail party at Lily’s on the Lagoon before the conference keynote guest speaker Morris Miselowski spoke about ‘Trust in Today’s World- Who delivers and how?’ Morris knows that the next 10 years will see the equivalent of 100 years of change and that in 2020, 60% of the workforce will be doing jobs that don’t yet exist, in industries that haven’t been created and he knows that change will come through people, not technology. His opening slide showed a graph generated by Griffith University and Transparency International on public trust in the capabilities of the three levels of government in Australia. Given the continued ructions in the current political climate it was no surprise that in general, trust levels were consistently low and there was a similar picture in attitude to banking, finance and insurance, large corporations and in particular, the media. The format of the conference sessions was that of a combined one (i.e. ruminants and monogastric) on the 20th and split sessions for the two groups on the 21st. The formal papers were followed by group discussion sessions involving guest speakers (and a few beers). The first speaker in the combined sessions on was Professor Hans Stein from the University of Illinois. ‘Why we must use digestible P and digestible calcium in formulations’ was his topic. Key take home messages from Han’s research was that “excess Ca reduces P digestibility and Phytase increases digestibility of Ca and P. “The phytase effect depends on both substrate and ingredient and excess dietary Ca is negative for ADFI, ADG and G:F,” he said. Aart Mateboer is the Danisco Animal Nutrition Business Unit Director and he explained the progress and direction of Danisco research programs is his address ‘Collaborative business today and for the future’. “Whereas the traditional mantra in recent times has been about FCR from

about 2011 onwards, the new reality is about antimicrobial use reduction with leading food supply organisations putting ever more stringent pressure on producers towards No Antibiotics Ever (NAE),” Aart explained. “Gut health is not only about a product; we have to deliver targeted probiotic solutions, building a diverse portfolio targeted at true AB replacement with consistency. “We must develop a predictive service model that will be able to predict what will happen in the flock, then use targeted solutions. “Developing application to commersialise non-spore formers that are shelf life and heat stable and create ease and flexibility of application in feed additives,” he stated. “There are multiple opportunities for targeted pathogen prevention and immune support for combating intestinal disease using a variety of approaches. “The bottom up reductionist approach to product development though successful, was not optimal. “Today’s integrative approach uses advanced technologies to unravel the customers challenge – i.e. the Top=Down holistic approach. “DuPont is investing in a new innovation project to define validated gut health biomarkers and develop a real-time predictive health tool, by using a variety of ‘Omic’ technologies to identify and validate gut health biomarkers. “There are many steps coming to produce protypes. They include isolating, classifying, purifying, screening in 11 assays, selection, fermenting and then in-vitro testing before finally in-vivo testing. Aart concluded by explaining ‘nutribiosis’, the interplay between nutrition, gut and immune function and the microbiome. Dana Stanley from Central Queensland University gave an interesting report on ‘How to influence and manage the gut microflora’. Though much of her leading edge research has been conducted in poultry, the findings could be just as readily applied to pigs. Professor Frank Dunshea from the University of Melbourne spoke about how ‘Conjugated linoleic acid (CLA) reduces carcass fat and can

1 2

1. Malcolm Mottram, Senior Partner Feedworks. 2. Keynote speaker, Business Futurist, Morris Miselowski. 3. Aart Mateboer, Danisco Animal Nutrition Business Unit Director.

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NEWS v

improve health. “Dietary CLA supplementation can improve growth performance and reduce fat deposition in grower/finisher pigs. It increases IMF and marbling although eating quality can be reduced, though not as much as by using ractopomine,” he stated. “It can also improve piglet and sow performance at least in part through increasing IgG and reducing milk fat secretion,” he concluded. The opening speaker in the Monogastric session was Dr Dean Boyd from the Hanor Group USA. Dean is a truly well recognised expert in his field and his paper ‘Recently adopted concepts in North America’ covered a lot of ground. Key points made by Dean were that essential fatty acids work well to reduce the effects of seasonal infertility, and that net energy application is now critical in USA pig production. “Lifetime feeding of dietary Xylanese (22-140kg) has taken the North American industry like a fire storm. “Amino acids are vital and with an increase in commercial offerings, helping and emerging pathogen controls were a developing science,” he concluded. Dr Stuart Wilkinson from Feedworks spoke about the ‘Targeting, minimising and measuring of antimicrobial use through water and new micro dosing feeding technology with the overall aim of reducing AM use by more accurate application. Dr David Cadogan introduced ‘Prosin, a single cell protein, types, benefits and the reduction of diet cost’. We feature this product in more detail in our new products section in this issue of Pork Journal. Professor Hans Stein presented a second paper ‘Latest research outcomes driving profit from Illinois State University’ which revealed many interesting developments including the application of rye grass to improve pork quality. The second speaker was Dr Amir Ghane from Danisco Animal Nutrition who spoke about ‘DuPont probiotics and nutribiosis/CSI – latest and new concepts’. “The regulation of antibiotic growth promoters (APPs) will accelerate,’ he predicted. Australia was shown on his global map as being in a region of existing restrictions with customer driven self regulation. “DuPont, as a technology and science leader, is strategically focused

on gut health and alignment with customers building on our extensive in depth understanding of feed additive applications as well as advanced ‘omics’ technology using in-vitro gut simulators,” he said. “Antibiotic free animal production is a complex issue. “Maintaining consistency on a daily basis is a challenge for live production managers and nutritionalists are overwhelmed by the number of feed options to test. There is no silver bullet,” he warned. “Nutribiosis is a state describing an interaction involving nutrition, gut and immune function and the microbiome. An unfavourable state equals poor intestinal health and suboptimal performance. “The effects of ABs are still governed by natural physiology and gut microbe interactions. Therefore, we can identify natural stability points through nutrition, gut microbiome, and host physiology to substitute the effect of exogenous anyi biotics,” Dr Ghane explained. “Creating a favourable nutrbiotic state using Syncra AVI will help to deliver better gut and immune function. “It will improve intestinal integrity and tight junctions, improve villi height to maximise adsorbitive area for nutrient uptake and reduce the risk of gut inflammation and inflammatory response. “On the subject of nutrition there was improved digestibility of starch fat and protein, improved nutrient uptake and energy utilisation shown by improved calorie conversion into growth performance. There will be improved breakdown of fibre in the diet. “The reaction with the microbiome includes the production of prebiotic AXOs, increased beneficial bacteria populations such a lactobacillus vs non- beneficial poulations. “There is a reduced level of opportunistic microbes (like coliforms) and positive changes in fermentation patterns – increased butyrate production, for example,” Dr Ghane stated. ‘AMR in Australia – Where are we at?’ was the next subject for Professor John Pluske from Murdoch University After explaining the mode of action for typical AB resistance, Professor Pluske explained the relationship between total antibiotic consumption and Streptococcus pnuemoniae resistance in 20 industrialised countries. Australia has one of the lowest uses CONTINUED ON PAGE 26 w

1.Dr Amir Ghane, Danisco Animal Nutrition. 2. Dr Dean Boyd, Hanor Group, USA. 3. Dr David Cadogan, Feedworks. 4. Dr Stuart Wilkinson, Feedworks.

Caption

SPECIAL FEATURE

Jefo Poultry and Swine Tour in Saint-Hyacinthe, Quebec 2018

By PETER BEDWELL The Jefo Poultry & Swine Tour 2018 was held at various locations in Saint-Hyacinthe Quebec, Canada, the home base of Jefo on August 27 to 31, 2018. With delegates arriving from all over Latin America, Europe, Canada, USA, Asia as well as the Australian party, the crowd got together at the opening cocktail party at the new St Hyacinthe Sheraton on the evening of 27. The group was welcomed by Australia’s Managing Director, Wayne Bradshaw. On August 28, Jean Fontaine the President and founder of Jefo, who is well known to the Australian livestock sectors, opened the conference. He shared his vision of moving his growing company forward, particularly in the area of reducing dependence on antimicrobial use and new product research. He stressed the importance of recruiting highly trained people to help Jefo achieve its goals. “Four new PhD graduates have joined our already talented team in the last year,” he said. He is particularly proud of Jefo’s new campus which has been a project driven by his son Jean-Francoise Fontaine, Jefo’s Vice President. It could be said that the new campus has become the ‘brain’ centre of the growing Jefo operation. “The new campus represents a new generation and is designed to help in the share of essential knowledge in a new era of advanced technology and a clear need to promote quality protein sources for growing nutritional needs,” Jean Fontaine said. The first speaker was Crystal Mackay, President of the Canadian Centre for Food Industry who grew up

on a farm and has huge enthusiasm for the food sectors and producers who supply it. ‘Public trust in food and farming for the future; what does it mean for your business?’ was her topic. “Fake news about agriculture in general has gone to new levels in recent times and bad news has seven times more chance of gaining exposure than good news,” Crystal warned. “Earning public trust in food and farming is important to the growth, success and reputation of agriculture and food, both at home and globally. “Public trust in food and farming starts with doing the right thing and this should not be a competitive issue and this is not a communications problem, this is a food system business challenge,” she stated Bruce McCullagh, Vice President of leading Canadian producer, Maple Leaf Farms, spoke about ‘Consumer market trends and challenges’ in his market. With more than 30 years experience in the Canadian food industry though working in the poultry sector, his warnings about consumer concerns over welfare, health and the changing market demographics, apply to all commercial livestock sectors including pork production. In the following ‘Poultry’ session Dr John Fairbrother, now a professor at the Universitie de Montreal, gained his DVM from Sydney University. His focus is based on pathogenic mechanisms and control, and more recently, on microbial resistance of E. coli. “E. coli as a marker for understanding AMR and virulence dissemination’ was his topic. On August 28, Derek Detzler, Global Technical Manager - Poultry for Jefo and Ludovic Lahaye, Swine/Enzymes I&D introduced Dr Stephanie Cotte, the Global Poultry Welfare Specialist for Cargill. Though a poultry industry welfare specialist she revealed combined strategies of animal welfare groups, NGOs and ‘big retail’ to dictate production protocols that suit a welfare agenda. “North American animal welfare and rights organisations have aligned on welfare demands and they are including retailers in their ‘welfare umbrella’. “China is now included in NGOs’

1. Jean Fontaine, Jefo. 2. Crystal Mackay, Canadian Centre for Food Industry. 3. Dr John Fairbrother welfare focus and has announced that it will accelerate the introduction of the country’s first ever comprehensive animal welfare legislation,” she added. In the Swine sessions on August 28, Dr Roger Campbell, now a consultant to Jefo on swine research, spoke about ‘Production trends and opportunities in the Oceania region’. Since delivering a similar paper at the 2016 conference, there have been marked changes. While production costs in Australia remain higher than most of our international competitors (and in particular the US and Canada) profitabllity margins, hand.some in 2016 have now been reduced to below production costs. w

Later in the day, Dr Egan Brockoff, Managing Partner, Prairie Swine Services, asked the critical question, “Are you really ready for ‘Raised without antibiotic’ pigs?” Dr Campbell delivered a second paper on August 29 in the Swine session, ‘Understanding the roles of antibiotics and trends towards ABF production’ and offered some novel solutions. Dr Mariana Lemos De Moraes has joined Jefo as Technical Services Manager, focusing her work on gut health solutions for monogastrics. In 2018 she became the Technical Services Director -LATAM- Poultry & Swine. Her paper, ‘Inflammation, what is the cost’ put a dollar and cents overview on the problem. Her presentation on August 29 covered both poultry and swine issues when she asked the question ‘Inflammation: What is the cost,’ and the answer in simple terms is ‘a lot’. On the evening of August 29, the group enjoyed a cocktail party and dinner at the new campus facility. On August 30 the group was given an insight into Jefo’s vast logistics operations and facilities. If the newly completed Jefo Campus is the ‘brain ‘ of the company the logistics facility is its engine room. Though Jefo make an ever increasing range of animal health and nutrition products, the company handles thousands of tonnes of raw materials and other companies products through their logistics facility at Saint-Hyacinthe. “In business since 2005, Jefo Logistics was formed by combining Transport Nalaco Itee (founded in 1980) and Transbordent Saint-Hyacinthe Inc (TSH, founded in 2000). “The result is a major player in the bulk and bagged cargo transportation industry (animal feed and general cargo) and exceptional trans-shipment and storage for growers in Eastern Canada. “Having invested more than $40 million in its infrastructure and its transportation, storage trans-shipment equipment since 2011, the company is quickly becoming one of the country’s major strategic logistics hubs, in part due to its more than 225 railcar capacity on private railways. Future projects include the construction of dryers with a capacity of 100 mt/h, a grain conditioning service, additional silos and warehouses and the addition of a second private railway. Since Pork Journal’s last visit in August 2016 the logistics centre has expanded capacity, new products have been added to the Jefo range of feed additives, and a fully robotized bagged product and pallet handling system has been installed.

In the afternoon on August 30, the group was taken on a tour of the Jefo Campus by Emilie Fontaine. It’s no secret that 21st Century companies on th edge of new technologies want to attract the ‘best and brightest’ and enjoyable working conditions help in this regard. The Jefo Campus has all the hallmarks of the big Silicon Valley giants like Google, Apple etc but with some French Canadian chic and very practical ideas. The group was able to meet the Jefo science team working on product development and research. Jean-Christophe Bodin, Director of Innovation & Development at Jefo, showed us some of the projects that lead to new or improved products. A lot of thought has gone into the Jefo Campus project and it will no doubt be a valuable asset for both the company and researchers who may be working with Jefo in the future. It’s no surprise then that consumer attitudes to farming, and in particular the intensive livestock sector, are also similar to Australia with well organized animal rights activists and similar attitudes on issues like antimicrobial use in the rearing of livestock. It must be said however that Canada is further down the road in anti microbial use reduction. This is why the many scientific and market oriented presentations delivered at the seminar were so relevant to Australia’s pig and poultry industries. Canada, with the input of companies like Jefo, are probably ahead of Australia in key areas like antimicrobial reduction and possibly in levels of production efficiencies. Jefo doesn’t just sell and distribute products, its considerable research and development capacities which have grown significantly in recent times, mean that it can deliver industry feed

1. Bruce McCullagh, Maple Lodge Farms. 2. Dr Stephanie Cotte, Global Poultry Welfare lead. 3. Dr Roger Campbell, consultant. strategies rather than just feed additives. Jefo is continually developing products and strategies to keep pace with the needs of the 21st Century. Crystal Mackay, in her presentation, emphasised the attitudes of growing numbers of consumers to use of anti microbials and perceived health consequences, even if erroneous, that can turn consumers away from a healthy protein diet. In Australia and no doubt Canada, an increasing number of consumers are either eating no meat or have reduced their consumption of it. Industry can not ignore these trends and using strategies developed by organisations like Jefo can help in maintaining viable livestock industries Pork Journal would like to thank Jean Fontaine, his family and all the dedicated people at Jefo including Jefo Australia’s Wayne Bradshaw who made this a sensationally good event. Also thanks to my fellow travellers for great company and an enjoyable tour.

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NEWS

Affluent effluent possible for piggeries By BRENDON CANT About 16% of the manure effluent of the Australian pig herd is now directed to biogas systems, equating to 29% of the herd housed in conventional sheds at piggeries larger than 500 sow farrow-tofinish, which is the cut-off for feasibility of these systems. Before Pork CRC’s Bioenergy Support Program (BSP) commenced in 2012, manure from only about two per cent of the national herd was directed to biogas systems. According to Alan Skerman, Queensland Department of Agriculture and Fisheries and Dr Stephen Tait, from the University of Queensland (now at University of Southern Queensland), the Bioenergy Support Program’s positive impact on biogas adoption has been substantial. Pork producers with biogas systems now benefit from reduced odour, save on energy costs, sell excess biogasderived electricity to the supply grid and sell Australian Carbon Credit Units (ACCUs) and renewable energy certificates. Capital expenditure payback periods of less than three years have been realised. Since 2012/13, when the Emissions Reduction Fund started, 372,143 ACCUs have been issued to piggery biogas projects, which is 372 kt CO2-e of emissions abatement

Above: Covered anaerobic pond at a 20,000 standard pig unit grow-out piggery in New South Wales. Below: Alan Skerman, Shao Dong Yap, Rob Wilson and Stephan Tait all tackled how to turn piggery waste into potentially profitable bioenergy under the Pork CRC’s successful Bioenergy Support Program. and an estimated $4 million of carbon credit sale value to participating producers. A Pork CRC supported life cycle assessment by Stephen Wiedemann of Integrity Ag Services, has predicted that greenhouse gas emissions of Australia’s pork production could fall from 3.6 kg (in 2010) to near 1.3kg of CO2 equivalents per kilogram of pork produced

by 2020/21. Pork CRC consultant and former CEO, Dr Roger Campbell, believed this was due to the uptake of biogas capture and use from effluent and increasing productivity by the herds and businesses which will represent the industry in 2020/21. Pork CRC’s Bioenergy Support Program has been a producer-steered technical support program to enable biogas adoption across the Australian and New Zealand pork sectors. The BSP conducted industrytailored research to provide technical know-how for producers, industry service providers, consultants and regulators to assist in the planning, design, construction, commissioning and operation of piggery biogas systems. The research and technical support of the BSP drew heavily on contributions by Pork CRC biogas demonstration piggeries, established as part of the BSP initiative. A recent national piggery biogas survey provided useful data on current and future biogas adoption interest and statistics, which indicated considerable ongoing interest in biogas benefits, including from smaller piggeries.

NEWS

Australia’s best bacon revealed Australia’s best bacon was revealed recently at the A1 Canteen in Chippendale, Sydney. Campbell’s Superior Meats, West Pymble, was named Australia’s Best Bacon after taking out the state and national Short Cut Bacon titles. Specialist judges, Fleischmeister Horst Schurger and chefs Simon Bestley and Adam Moore, assessed the appearance, aroma and taste of 125 entries, with Big Country Meats n Foods, Coffs Harbour, the other big winners, taking out the title of the Best Full Rasher Bacon. The judges described the winning bacon from Campbell’s Superior Meats as having an excellent and neat appearance, great salty smoke profile and being an excellent product overall. State winners were also announced, making it easier for people to get their hands on award-winning bacon. “Congratulations to the winners as this year’s judging revealed some spectacular full rasher and short cut

Renowned Chef Colin Fassnidge who made ‘Fass’s Super Bacon Jaffle’ at various restaurants throughout Sydney to celebrate Australian Bacon Week with food critic, Jessie Upson from Pork Journal Magazine. bacon,” said APL’s General Manager of Marketing, Peter Haydon. The Australian Bacon celebrations took place over the weekend of September 1-2 with several well known restaurants taking part and creating special bacon dishes. Banksia Hotel, Dolphin Hotel, Endeavour Tap Rooms and Icebergs all took part. Overall Best Australian Bacon: Campbell’s Superior Meats, West Pymble, NSW

Short cut 1. Campbell’s Superior Meats, West Pymble, NSW 2. Perry’s Quality Meats, Smithton, Tasmania 3. Elite Meats, Holt, ACT Full rasher 1. Big Country Meats n Foods, Coffs Harbour, NSW 2. Leabrook Quality Meats, Leabrook, SA 3. Meatways Butchery, Kambah, ACT

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Roseworthy Pig Club increases membership By GRAEME POPE Adelaide University’s Production Animal Special Interest Group – Pigs, increased its voluntary student membership from around 80 in 2017, to 120 in 2018. Commonly known as the Pig Club, membership provides Animal and Veterinary Science students at Roseworthy Campus with opportunities to extend their pig knowledge by participating in pig industry activities outside their set academic programs. Many of these activities are now sponsored by Pork SA. Pig Club students again managed a small shelter of purebred pigs between June and September, with SA stud breeders providing five different breeds, allowing students to work with pigs showing different behavioural traits. Yelmah provided their Large Whites and Landrace, Gumshire the Hampshires, Aroora Enterprises the Durocs and ShuamPork the Berkshires. In September, these pigs were taken to the Adelaide Show for students to use in Class 50 – University Pig Handling Competition. Sponsored by Pork SA, hosted by industry consultant Graeme Pope and judged by Graham

Top: Some of the students from the Adelaide University’s Production Animal Special Interest Group - Pigs, with their winning ribbons. Above: Students participate in the Class 50 - University Pig Handling Competition at the Adelaide Show in September. Reu, SABOR GM, this competition challenged 14 pairs of Pig Club students to move pigs through a series of routine handling practices, using moving boards and paddles between pens, along a temporary raceway and into a weigh crate, all while being timed and under the interested gaze of Showgoers.

A total of 54 Pig Club students also participated in a daily roster at the show to manage the bedding, feeding and washing of 90 commercial pork and bacon pigs. They also manned the Bank SA sponsored AgSplorers stand opposite the sows with litters, talking with Showgoers about pigs and assisting with w

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Top: Students with the five different breeds of pigs, which allowed them to work with pigs showing different behavioural traits. Represented were Large Whites, Landrace, Hampshires, Durocs and Berkshires. Left: There were 28 students from four schools which participated in Class 51 the School Pig Handling Competition at the Adelaide Show.

daily Pigs and People presentations. During an on-Campus ‘Lunch and Learn’ session, veterinary microbiologist Dr Darren Trott presented a lecture titled ‘Anti-microbial Use in the Pig Industry’ to students, and abattoir visits were conducted to JBS, Pt Wakefield and Big

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River Pork, Murray Bridge. In October, Pig Marketing and Pork Eating Quality presentations were given by Graeme Pope and Dr Darryl D’Souza, SunPork Solutions followed by a pork tasting exercise designed to demonstrate eating quality differences

between normal and MI loin, when either cooked normally or over-cooked. As well as the Pig Club members, 28 students from four schools participated in Class 51 – School Pig Handling Competition at the Adelaide Show, with prizes sponsored by Urrbrae Agricultural High School, Graham Reu and Minitube Australia. This year, students competed from Coomandook Area School, Urrbrae Agricultural High School, Westminster School and Bordertown. Westminster’s agricultural teacher Sarah Truran supported the event with four pairs of students competing. “The event for us adds another element to having pigs at the school and allows the students to benefit from time spent working with the pigs at school,” she said. “The value of pig handling to our students is significant as it teaches them skills which are transferable to other livestock. “And the competition has a healthy balance of fun and competition to encourage students to perform in front of an audience,” she added.

NEWS

Farrowing fun makes for contented sows

control sows.” The studies were some of the first to explore the contentment/affective state of sows housed in traditional farrowing systems. This intriguing research is all detailed in the final report on Pork CRC’s website at www.porkcrc.com.au

Dr Rebecca Doyle, Animal Welfare Science Centre, University of Melbourne was Project Leader for Pork CRC Project 1A-111.

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Innovative research in Pork CRC Project 1A-111 by scientists from University of Melbourne, Rivalea Australia, SARDI and Sun Pork Farms into the contentment or affective state of sows housed in traditional farrowing systems suggested that providing enrichment as straw or lucerne hay two days before farrowing might enhance the affective state of older sows and certainly reduce still birth rate. The project, ‘Developing ways to measure and increase sow contentment’, comprised two studies supported by Pork CRC and a third at SunPork Farms SA as part of an honours program. All were conducted with sows in farrowing crates. SARDI sows were offered lucerne hay as enrichment pre and post farrowing. In a large study at Rivalea the enrichment treatments included hanging cotton rope, straw for two days before farrowing and straw before farrowing and through lactation, lucerne hay for two days before farrowing and lucerne hay before farrowing and through lactation. At SunPork Farms, sows were offered lucerne chaff before farrowing and through lactation. In all studies enrichment with lucerne hay or straw reduced still birth rate and in the study at SunPork Farms enrichment also increased colostrum intake and piglet weight at 7,14 and 21 days of lactation. In the study at Rivalea, provision of straw or lucerne hay before farrowing (two days) and before farrowing and through lactation increased anticipatory behaviours to feeding in multiparous sows but not gilts, suggesting an improvement in affective state. Former Pork CRC CEO Roger Campbell noted it was interesting that in the smaller SARDI study enrichment increased total nesting behaviours and reduced sham chewing. “In the large Rivalea study there were no treatment effects on nesting behaviour and control sows exhibited significantly less sham chewing and pain related behaviours than sows offered the lucerne hay or straw enrichments,” Dr Campbell said. “There was no effect of treatment on subsequent reproduction in any of the studies, but a tendency in the Rivalea study for enriched sows to have a higher farrowing rate than the

NEWS

Jefo’s Applied Scientific Curiosity to maximise swine producers’ profitability Being a global leader in the field of high-performance non-medicated nutritional solutions for animals, Jefo takes research and concept validation as a priority, according to Jean Fontaine, who founded the company in 1982. Jean Fontaine is a passionate animal scientist who saw major business opportunities in Canada, where the market was mostly supplied by foreign companies. Since then Jefo has continuously invested in innovation and development supported by an impressive team of nutritionists, veterinarians, production specialists and other technical experts all around the world. Over its 35 years of activity, Jefo went from a small distribution business to a multinational corporation that markets its products in 80 countries, employs more than 320 people and has offices in all the continents. Aiming to provide complete solutions to maximise the profitability of swine producers, Jefo focuses on innovation & development (I&D) and strong technical expertise. Towards this goal, Jefo implements its concept of Applied Scientific Curiosity (ASC) on a daily basis. Taking advantage of a solid and grounded relationship with producers and customers, Jefo is constantly gathering and collecting needs from the field and searching for practical solutions for common production challenges by thinking ‘outside the box’. Research teams consist of motivated people from different specialities and horizons in order to propose multidisciplinary and innovative solutions. Veterinarians, engineers, researchers and account managers can exchange and collaborate on issues that are real concerns for producers. Jefo invested massively in I&D for Applied Scientific Curiosity early on, by implementing its own facilities for both poultry and swine. For their research applied to swine, Jefo uses two fully equipped research barns located 30 minutes from the headquarters allowing the I&D team to conduct up to six trials per year.

Top: Jefo has two fully equipped research barns located just 30 minutes from the headquarters, allowing the I&D team to conduct up to six trials per year. Above: For each study, pigs are selected according to specific parameters and treatments are distributed randomly to maximise scientific validity. All employees must comply with biosecurity procedures and follow strict protocols to ensure maximum control of research results, thus respecting animal welfare. Current researches in these facilities is focused on developing new solutions for Jefo customers as well as challenging the status quo of swine nutrition. As the facilities are located in an area of pig production, they are representative of a commercial set-up and allow trials to be carried out in nursery and finishing phases according to the

following settings: Nursery • 4 treatments x 8 pens of 12 pigs (384 pigs total). • Each pen holds 12 pigs (6 barrows and 6 gilts) • Trial duration of 7 weeks (a trial every 8 weeks) for 4 trials/year • Body weight of piglets about 6.3 kg at arrival to 30 kg approx. Finishing: • 4 treatments x 13 pens of 8 pigs (416 pigs total).

NEWS • Each pen holds 8 pigs (4 barrows and 4 gilts) • Trial duration of about 100 days for 1 to 2 trials per year • Average pig body weight on arrival: 30-40 kg to an approximate final weight of 130 kg. For each study, pigs are selected according to specific parameters and treatments are distributed randomly to maximise scientific validity. Animals are weighed regularly (weekly during the nursery phase, and every two to three weeks during the finishing phase) and individually (both in the nursery and the growing-finishing units) with feed intake measured accordingly. Trials are strictly and rigorously monitored on a daily basis by experienced and qualified technicians who ensure the precision of measurements. But research at Jefo is not restricted to the sole experiments performed in their own stations. Jefo also works globally with commercial farms and universities in order to complete the range of possibilities by getting expertise on various domains of interest. Each new solution is developed and validated internally and in collaboration with external expertise, before being adapted to the field with customers. Jefo’s partnerships with universities focus mostly on specific disease challenges or specific data collection (e.g. bacterial shedding and identification, etc.), which often require customized facilities. Finally, studies in commercial research stations are generally carried out with 1,200 to 2,400 pigs per trial aiming not only to evaluate metabolic changes in the pigs, but mostly to focus on average daily gain, feed efficiency, and survivability, which will impact the pigs’ welfare and producers’ bottom line. From the initial idea through development and until distribution, regular meetings and numerous exchanges with partners and distribution network allow Jefo to adapt their research and products to actual issues and practical application of the proposed solutions, which are organized in 3 programs targeting different turning points: Jefo Care – Health & Prevention, Jefo Peak – Performance & Production and Jefo Cycle - Reproduction. This segmentation showcases applied and practical solutions for each phase of animal life and clearly embodies Jefo’s ‘Life, made easier’ commitment.

Top: Animals are weighed regularly and the feed intake is measured accordingly. Above: The facilites are representative of a commercial set-up.

NEWS

Digestive Physiology of Pigs Symposium The 14th International Symposium on Digestive Physiology of Pigs was held in Brisbane between the August 21-24 2018. This was the first time the conference was held in the Asia-Pacific since the Symposium series started in Shinfield (Reading, UK) in 1979. Previous conferences have been held triennially in France, Denmark, Poland, the Netherlands, Germany, France, Sweden, Canada, Denmark, Spain, and the USA and have become recognised as the definitive international scientific forum on digestive physiology of pigs. The Australasian pig science and industry community united to meet the high standards set by the previous meetings. Among other initiatives, there was a student program to assist MPhil/PhD candidates to attend the conference. All in all around 400 people from Asia, Europe, and North and South America attended the conference. The scientific framework of the program was centered around the digestive system, focusing on specific aspects such as the emerging areas of the microbiota and the nutrient chemosensory mechanisms in the pig gastrointestinal tract.

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Associate Professor, Eugeni Roura, University of Queensland with Professor Inge Depoortere, University of Leuven, Belgium. In particular, the target was the latest advances in the field of digestive physiology, which illustrated future research trends. The DPP has been part of the pig science community for 39 years, held every three years at various locations around the world. In this article we have chosen two highlights from the eight keynote speakers.

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‘GIT nutrient sensing and the enteroendocrine system – Chemosensing of nutrients and non-nutrients in the human and porcine guts’. Prof Inge Depoortere, University of Leuven, Belgium and Assoc Prof Eugeni Roura, The University of Queensland, Australia. Dr Depoortere stated that humans can taste five basic tastes – salty, sour, sweet, umami, bitter as well as fat, each having their own receptor. Taste receptors are present in all the organs of the body, even the gastrointestinal tract. When food arrives in the stomach, it contacts receptor cells (Depoortere I, Gut, 2014). The gut ‘tastes’ what we eat. During her research Prof Depoortere focused on the Ghrelin peptide. When we are hungry, ghrelin is released from the stomach and this stimulates food intake. It can also stimulate the ‘reward centres’ increasing body weight (intake to fat). There are many other cells in the gut epithelium. They can all detect what is happening in the lumen (food intake), immune functions and gastrointestinal stress. Nutrients are recognised by taste receptors. Some cells can also identify parasites and stimulate immunity. Bitter stimulates the appetite and may be why a gin and tonic effects our hunger level! Assoc Prof Eugeni Roura stated that pigs are a good model for humans and vice versa. Looking at the responses of different taste active compounds in

NEWS pigs versus those responses in humans, pigs showed differences in artificial sweeteners, sour, and some higher response in Umami. When it comes to taste and nutrient receptors there are many similarities in pig and human sequences. Across different breeds of pigs, there were not any large variations in the gut receptors. But the bitter taste receptors did show a difference. They believe that the results on different breeds shows the environmental effect of different plant compounds consumed. This has been shown in back fat thickness – fat deposition. Trial work was conducted on bitter taste receptors, looking at caffeine and quinine on gastric emptying. There was a 30 minute delay in the caffeine and quinine treatments (significant from the control). In summary oral and extra oral nutrient sensing is relevant to feed intake in pigs. Bitter compounds effect feed intake and appetite and may have an effect on fat deposition. Nutrient sensing and taste receptors are related. ‘Microbiome development and barrier function- Microbial endocrinology: Why the integration of microbiology, neurobiology and nutrition matters to overall health and behaviour in pigs’. Professor Mark Lyte, Iowa State University, USA. Prof Lyte discussed the fact that we need to take a different look at the ‘bug’ interaction in our gut and a pig’s gut. There is an evolutionary association that the gut recognises things in the brain. Bugs effect the gut then the brain realises that this is happening and we are only beginning to understand it, the how and why. Simply put ‘how the digestive bacteria interacts with the host, diet and microbiota’. He touched on why probiotics do and don’t work, saying we are at a critical junction concerning microbiome health, probiotics have brought attention to this. When looking at the ‘community’ in the gut function together, we all have different microbiome sequencing, even though we achieve the same outcome. Bugs (in our and pig guts) are very different in how they grow and what nutrition they require. Everything a pig consumes, first encounters the microbiota. What is really in pig feed? Feeds that appear to be the same may result in different digestion and growth in the pig. Things are happening in animal that we do not completely understand.

LtoR: Neil Gannon, Regional Product Manager, Biomin, Dung Ngo Tien, Sales Director Biomin Vietnam and Mark Olley, Regional Director, Biomin. The effect of stress on immunity and disease, social conflict stress, when stress happened why does the immune system slow or shut down. Once an animal is stressed the ability to kill bacteria and the ability to kill bugs increases by 500%. Even though the immune system is increased, when a bacterium was introduced, the animals became sick anyway. When a bug enters the immune system, they do not see the bug until it

gets big enough for the immune system to recognise it. The bugs recognise the stress situation and take this as a great opportunity to grow! Why does a pig hunt truffles so well? The truffle contains androsterol, which is a mating hormone of pigs found in the saliva of the boar. What is the truffle doing with the androsterol, and why does the pig have it? It’s a strange phenomenon,” Professor Lyte concluded.

NEWS

BEC Feed Solutions Conference ‘Optimising gut health in piglets and sows’ On August 21, BEC Feed Solutions hosted a breakfast meeting at the Brisbane Convention and Exhibition Centre before the start of the International Symposium on the Digestive Physiology of Pigs, and the theme was ‘Optimizing Gut Health in Piglets and Sows’. Dr Christine Potthast, Director of Research and Development, Agromed, spoke about ‘OptiCell – Fibre as a key for gut health management’. She said the challenges of weaning are nutritional, social and environmental. The nutritional changes from milk to plant and carbohydrate-based feed causes a Microbiota imbalance and morphological challenges. This can lead to infections, inflammation, malabsorption and possibly diarrhoea. She discussed the the question of whether to use soluble or insoluble fibre for the weaned piglet. “Insoluble fibre increases villi development,” she said. “Weaning stress increases intestinal transit time and the entire digestion process is prolonged. “Fibre is an effective management tool in weaning piglets and gut health in those newly weaned piglets. Studies show that soluble fibre increases E. coli

in the small intestine. “Most insoluble diets increase weight gain. “There is a difference between insoluble and soluble fibre. Gut development has been shown to improve with insoluble fibre and that soluble fibre creates inflammation. “So what fibre is recommended for weaners?” she asked. “The fibre substrates used in a weaner diet such as oat hulls or coarse wheat bran are recommended for gut development and piglet performance. “OptiCell provides a more available option. It is a fibre concentrate with a low inclusion rate. “This second generation lingnocellulose is derived from fresh wood. “This product is insoluble with a combination of fermentable and nonfermentable fibre. So, is insoluble fibre able to reduce E. coli? An Australian trial from Murdoch University has shown that daily gain is increased and E. coli is reduced significantly. “Not all fibre is created equal!” Dr Potthast concluded. The next speaker was Dr Geert Bruggeman, Research and Development Manager, Nuscience. His topic was ‘Aromabiotic – The way to reduce antibiotic dependency’.

1. Dr Christine Potthast, Director R&D, Agromed. 2. Dr Geert Bruggeman, R&D Manager, Nuscience. 3. Dr Pierre Cozannet, Research Manager, Feed Digestibility, Adisseo.

NEWS “Nuscience has been developing a product range to address antimicrobial resistance,” he said, and Aromabiotic, consisting of activated Medium Chain Fatty Acids (MCFA), is a key part of this product range. “Trials have been completed which focused on lower disease pressure, improved performance and increased animal resistance (higher health status). “What are MCFA – molecule of fatty acids?” he asked. “They have special characteristics which are antibacterial and regulate gut microflora. “When studying the MCFA, the mode of action can be seen in the GIT (intestinal level). “MCFA have a strong synergy with other organic acids and trials have shown the benefits of a synergistic mixture of short chain acids with MCFA which gave the greatest effect in post weaning diets. This lead to higher health status of the animals, resulting in less treatments on-farm and improved overall animal health (less infections and leg problems). “Aromabiotic was able to perform similarly to antibiotics in Australian trial work presented during the seminar. Dr Pierre Cozannet, Research Manager, Feed Digestibility, Adisseo, discussed ‘Rovabio – Pig gut health: Potential of feed enzymes’. “Pig gut health is an equilibrium with three components – diet, gut mucosa, and microbiota,” he said. “This all relates to human health as well. The goals differ among species, but health is the standard equilibrium (measurement). “Weaning challenges gut health because of the changes from solid to more complex structure. “Optimising fermentable fibre to fermentable protein ratio is the key to performance. “The enzymes mode of action increases fibre digestibility to reduce the size of the fibre (degrade dietary fibre pool) and enzymes effect the diet and mucosa. He spoke about how to improve the immune function of the gut. “Mucosa change in relation with the diet. “From birth to suckling, then to weaning period, the mucosa change can be managed and effect immune function. “Enzymes improve digestion and absorption capability, improve villi health (length and crypt depth) and create prebiotic for hind gut health. Gut health is promoted by NSP-enzymes (Rovabio),” he concluded.

Jefo appoints Dr Avril Grieve Earlier this year, Jefo announced the hiring of two renowned swine specialists, Dr Roger Campbell as Global Technical Manager – Swine and Dr Marcio Gonçalves as International Swine Consultant and has now announced that Dr Avril Grieve will join the Jefo Australia Team as Technical Sales Representative – Monogastrics. “Avril will be an outstanding asset to the Jefo Australian team. She is well known in pig and poultry industries and her technical background and training will provide incomparable support to Jefo’s clients. Avril will also work closely with Jefo’s International Monogastric R&I Teams in what Jefo calls Applied Scientific Curiosity,” said Wayne Bradshaw, Jefo Australia’s Managing Director. Mr Jean Fontaine, President and Founder of the Jefo Group, said how proud he was that Avril has decided to join the Jefo Team. “Avril is a fantastic asset to our team led by Wayne Bradshaw, who has been working with our strategic partners within Australia /New Zealand for 14 years now and our commitment is stronger than ever. “Jefo is working on some exciting projects that will be launched within the next few months,” he said. Wayne Bradshaw also added that “Jefo is committed to the advancement of the Global Intensive Farming Industries through proven scientific solutions

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Dr Avril Grieve with Wayne Bradshaw, Jefo Australia. and Dr Grieve’s appointment is another great addition to the Jefo Family. Avril obtained her Bachelor of Agricultural Science (Animal Science) and a Bachelor of Arts (Psychology). She furthered her education by completing a Doctor of Philosophy titled ‘The role of protease in unlocking the nutritive value of sorghum grain for pigs’ at the University of Queensland. In addition, she has just completedher Graduate Diploma in Education (Secondary). She has worked in Australian and New Zealand intensive industries for 15 years and has knowledge in all areas of monogastric production including genetics, nutrition, animal health and research, development and extension.

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NEWS

John Pluske is APRIL’s inaugural appointment as CEO and Chief Scientist John Pluske has been appointed inaugural Chief Scientist and CEO of Australasian Pork Research Institute Limited (APRIL). Professor Pluske from Murdoch University, Western Australia, will commit more than half his time to APRIL, while maintaining academic roles and duties at Murdoch University. APRIL is an independent research entity continuing the collaborative approach to research and development of the very successful Cooperative Research Centre for High Integrity Australian Pork (Pork CRC), which is winding down to its June 30, 2019 conclusion. APRIL actively partners with industry and educational institutions to deliver research outcomes to the Australasian pork industry and commercial outcomes that generate financial returns for APRIL to support ongoing research, development and training. APRIL invested $900,000 in 13 projects across programs covering resilience, cost and return on assets, in 2018/19, its inaugural funding year. Dennis Mutton, APRIL Board Chairman, was delighted Professor Pluske agreed to take up the APRIL positions, with Murdoch University’s backing. “There are exciting research prospects ahead for the pork industry and John’s sound research background and international reputation augers well for meeting the high goals and KPI’s we’ve set for APRIL,” Mr Mutton said. David Morrison, Murdoch University Deputy Vice Chancellor Research and Innovation, said the university was committed to agriculture and research. “This opportunity is a win for the pork industry and enables Murdoch University to retain one of our prominent researchers, which is fantastic for our research capability and for our students,” Professor Morrison said. Professor Pluske welcomed the challenge, saying that APRIL would consider all funding opportunities, including competitive research grants, to ensure the Australasian pork industry had the necessary financial backing and research and development capacity to be sustainable and internationally competitive. APRIL will work closely with

Australian Pork Limited (APL) to jointly provide access to research facilities through base funding and ensure the pork industry has access to high quality scientists and generates research outcomes capable of enhancing capacity, profitability and sustainability. Mr Mutton acknowledged the tireless work of APRIL interim CEO, Roger Campbell. “Having so ably led Pork CRC as CEO since its 2005 inception, Dr Campbell extended his commitment to the pork industry by driving APRIL in its initial stages and APRIL members and the Board appreciates it,” Mr Mutton said. Professor Pluske’s research career, including many years as a Pork CRC subprogram leader, has focused on nutrition-gut disease interactions in pigs, growth and development, feed and ingredient evaluation.

Professor John Pluske, APRIL Chief Scientist and new CEO.

Alltech ONE going global The Alltech ONE Ideas Forum will soon be making stops around the globe, giving more people than ever the opportunity to experience the power of ONE: The Alltech Ideas Conference and to hear from industry experts on trending topics in the agriculture industry. The global forum events will provide

Dr Mark Lyons, President and CEO of Alltech.

a local perspective of Alltech’s renowned and highly acclaimed annual international conference. From advancements in digital technologies to improving efficiency and profitability, the Alltech ONE Ideas Forum will be the premier event to attend for discussions about the future of agriculture. “The Alltech ONE Ideas Forum global event program will be a reflection of ONE: The Alltech Ideas Conference,” said Dr Mark Lyons, President and CEO of Alltech. “It will be customised to local audiences while bringing big ideas to the forefront.” Stops for the Alltech Ideas Forum are planned at 15 locations in 13 countries across Europe, the Middle East, Asia and North America. Visit https://go.alltech.com/one-ideas-forum for more information on location details and to register. Registration is also currently open for ONE: The Alltech Ideas Conference (ONE19) in Lexington, Kentucky, USA, from May 19–21, 2019. Visit one.alltech. com for more information and to register now at a reduced price.

PRODUCT NEWS

Prosin, a single cell protein from Feedworks Dr David Cadogan introduced his companyâ&#x20AC;&#x2122;s new single cell protein product for pigs and poultry at the Feedworks Conference held at Twin Waters on the Sunshine Coast in Queensland on September 29-30, 2018. David told Pork Journal that Feedworks has two sources of single cell protein. One is from MSG production (called SCP TM), is non GMO, and contains 65% protein, 10% nucleotides and 5% MSG. â&#x20AC;&#x153;This has been used in pig weaner, lactation and layer diets for more than three years. It contains enough nucleotides to replace the current more expensive sources of nucleotides,â&#x20AC;? he said.â&#x20AC;? â&#x20AC;&#x153;The new single cell protein is called Prosin and this is a combination of dried ferment left over from lysine and tryptophan production (50/50 blend). This comes from the CJ plant in Indonesia. Prosin contains 70% protein and is high in digestible lysine and tryptophan, due to the residue of these amino acids from the fermentation production process. â&#x20AC;&#x153;â&#x20AC;?Import protocols are underway and the first product will be available in a fewl weeks time. Â â&#x20AC;&#x153;All well as for protein, ash and moisture content, each batch is tested for Salmonella. Random batches are sent for amino acid analysis and heavy metals as well.

APL CEO intends to step down Mr Andrew Spencer, CEO of Australian Pork Limited (APL) has advised his board that he will not be seeking renewal when his present contract expires, effective July 21, 2019. In his 13 years as CEO, Mr Spencer has guided the pork industry through the full gamut of good and bad times, some resulting in significant industry adjustment, and helped ensure more Australians are eating more pork than ever before, with pork now the second most consumed meat in the country. Mr Spencer advised the APL Board that he believed that it was time for renewal in the organisation, and APL now having a new chair for the first time in 13 years made the middle of next year about the right time to move on. â&#x20AC;&#x153;My only regret could be to leave the industry before it emerges from the present oversupply and grain price difficulties, so Iâ&#x20AC;&#x2122;ll continue to work flat out for the next ten months to improve conditions for our pig farmers.â&#x20AC;? Mr Spencer advised that he had no specific professional plans at present for life after APL, but that he would be keen to further pursue, amongst others, his recently announced chairmanship of the Australian Farm Institute. Mr Spencer will remain at the helm of APL while a suitable successor is found and to ensure an effective transition of leadership. APL Board Chair, David Lock, acknowledged Mr Spencerâ&#x20AC;&#x2122;s important contribution to the Australian pork industry. â&#x20AC;&#x153;Andrew has helped navigate the industry through an array of challenges throughout his time at APL including the large increases in imported pork volumes, the Swine Flu pandemic of 2009 and the price slumps of 2007/8 and 2017/18,â&#x20AC;? Mr Lock said.

â&#x20AC;&#x153;Apart from its nutritional benefits Prosin is a very cost effective protein source when compared to soybean protein concentrate (65% protein costing between $1500-$1800 / tonne, and fishmeal (60% protein costing $1550-$2000 / tonne). â&#x20AC;&#x153;Single cell protein, Prosin, at 70% protein content, costs $1200-$1300/tonne and contains medium to high levels of nucleotides,â&#x20AC;? David said. â&#x20AC;&#x153;The main benefits of Prosin are that it is of high quality and is a cost effective protein and amino acid source. â&#x20AC;&#x153;Adding it to weaner pig diets improves growth, gut health and immune function and by adding to breeder diets it enhances milk nucleotides and stimulates feed intake as well as acting as an immunity booster. â&#x20AC;&#x153;Inclusion rates are for weaner pigs up to 4% of diets and up to 8% for grower finisher and breeders,â&#x20AC;? David concluded.

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NEWS v CONTINUED FROM PAGE 6 (No5) while Cyprus, Spain and France, top the charts for highest use. A chart showing the time lag between an antibiotic being introduced and the first appearance of resistance was concerning as it’s becoming shorter with the last new abs being introduced between 2000 and 2007 developing immediate resistance. Dr David Cadogan followed with ‘Scientifically proven methods to reduce the reliance on antiobiotics’. “The aim,” he stated, “was to offer cost effective alternatives to antibiotics to limit resistance so they remain highly effective when required, while keeping the supermarkets happy!” he said. Amongst his key recommendations was to create a strong and stable beneficial microflora in the GI tract and importantly reduce rapid diet changes. “Also use raw ingredients and additives that increase Butyrate production and additives hat reduce inflammation and any dietary means that improve, but not stimulate the immune response,” he advised. He suggested that delegates should seek out the work of Dr Mark Lyte on Microbial Endocriniology.

Above: LtoR: Amy Moss, Sydney Uni, Matt Hillier, UNE and Natalie Morgan, UNE. Right: Professor John Pluske. “When Dr Lyte spoke at the American Society for Microbiology general meeting in 1992, there were two people in attendance. At the same event held in 2007 there were 2000,” Dave stated. Well done the Feedworks crew and the generous sponsors who help to make this event a truly significant conference that rates amongst the best internationally.

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