Dairy Kind – Interview with Michelle Schack, D.V.M.

Dairy Kind – Interview with Michelle Schack, D.V.M.

Posted on by Thomas

Dr. Michelle Schack, D.V.M., didn’t grow up around agriculture, but she got there as fast as she could. She grew up in the bay area of California near Silicon Valley in a very urban area. As a child she tried to join 4-H, but everyone was knitting and crafting and nobody had animals. It wasn’t until college that she got involved in learning about food production.

“I didn’t grow up in agriculture and that is what has rooted my passion in educating the consumer. I learned so much when I got involved in agriculture, and I want everyone to have that opportunity to learn as well.”, says Dr. Schack.

Consumer Connection

She goes on to explain, “I think consumers are worried that there are farmers that don’t care about their animals. But if they step back, take a tour, or chat with the farmer then they can see things from a different point of view. It’s good for consumers, but it is the same for famers, and all of those of us in agriculture. We need to not get frustrated with how little people know. See it from their perspective, it is not their fault, they were raised in a way that didn’t provide education about agriculture. Being able to relate and connect to the consumer will positively impact the profitability and sustainability of our industry.

When I was in vet school, I edited an online blog for Dr. Scott Hurd out of Iowa State. He was very passionate of sharing out to consumers about what he knew about raising pigs and the pork industry as a whole. He used to tell us all the time, we have to get out of the barn yard. How do we get out of the barnyard? That was his driving mission. I still remember that to this day.

When people think they are “advocating” for agriculture, but in a way that bashes on or puts down uneducated consumers or people who think differently than them, they are alienating those people. They may have a lot of followers, but their followers are people that are already involved in agriculture and they are missing out on a whole group of people that would really benefit from the message. I try to be very factual and nonjudgmental as I answer questions.

When I do answer a question that seems like it should be something that is common knowledge, I end up getting a lot of views and there ends up being a lot of discussion. It brings other people to the page and opens the door for a lot of consumer education. I find it is helpful to answer all questions respectfully.”:

Social Media

“My broad message is that we have a lot of food choices out there and nobody should be shamed for their food choices. But we should all be making educated and informed food choices. I hope that nobody is choosing one product over another based-on fear. There is so much misinformation out there, I want them to know that the farms I work with truly value their employees and their animals and they want to do a good job producing quality food. I hope that is the message that I get across. If consuming dairy is not their thing, then that’s ok, but I want them to come to their decision based on fact, not inflammatory words in the media,” says Dr. Schack.

Public Speaking

Dr. Schack does a lot of public speaking geared towards consumer education.  She says,” I think it is important that consumers have access to the facts and to people that are willing to share their stories. Not just farmers, but everyone involved in the agriculture industry. It is really great if we can all connect together to share our stories and round out the picture of agriculture.

Employee Training

Dr. Schack and her colleagues are very passionate about working toward better employee training throughout the dairy industry. She and several other veterinarians founded Dairy Kind, a dairy education company.

Dr. Schack explained, “Getting training to employees was and is a big part of our job as veterinarians, however, we could not keep up with the labor turnover, and the amount of training that needs to be done in the field. So, we created an online platform where employees could have access to training that gives employees the best start to do the best job they can do.

It is for all dairy employees and includes different pathways for different roles on the dairy.  It is accessible online or via mobile device anywhere. That has been powerful in not only improving training, but accountability and verification for the milk processors and retailers that the farms they are buying from prioritize animal wellbeing.

We don’t audit, but all the audits require training. We are trying to help the farmers with their training and meet their requirements in a simplified and efficient way, as well as provide standardized training for employees.”

Dairy Kind started 5 years ago and has grown to training farms in 8 states. Including over 40 training resources and training over 30,000 employees. If you would like to learn more about Dairy Kind please visit their website.  Also don’t forget to follow Dr. Schack on your favorite social media platform!

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Written by: Mariah Gull, M.S.

Celebrating Earth Day: Nurturing Animals, Nurturing Our Planet

Celebrating Earth Day: Nurturing Animals, Nurturing Our Planet

Posted on by Thomas

As we celebrate Earth Day, it’s crucial to reflect on the interconnectedness of all life on our planet. At MicroBasics, we understand that the well-being of animals and the health of our environment go hand in hand. That’s why we’re committed to providing sustainable solutions for animal health while minimizing our ecological footprint.

In the world of agriculture, sustainability isn’t just a buzzword – it’s a necessity. As populations grow and resources become scarcer, it’s imperative that we find ways to produce food that are both environmentally friendly and economically viable. That’s where our approach comes in.

From dairy cows to poultry and aquaculture, our range of products is designed with both the health of the animals and the planet in mind. We believe in harnessing the power of nature to promote animal well-being, which is why our products come to you with the finest natural solutions that nature has to offer. We are committed to identifying solutions from nature and providing the most advanced natural products on the market. It is quite simple, nature knows best. Every product has a purpose. Every ingredient solves a problem. By utilizing natural solutions, we can minimize the use of antibiotics, reducing the environmental impact of animal agriculture.

One of the key ways in which we contribute to sustainability is through the promotion of animal health and welfare. Healthy animals are more efficient producers, requiring fewer resources to thrive. By providing products that support the immune system, digestive health, and overall well-being of livestock, we help farmers optimize their operations while reducing the environmental footprint of animal agriculture.

Furthermore, healthy animals lead to higher quality food products for consumers. By ensuring that our products meet the highest standards of safety and quality, we’re not just benefiting the planet – we’re also promoting human health and well-being.


As we look to the future, the need for sustainable solutions in animal agriculture will only continue to grow. By prioritizing sustainability and the use of natural products, we can create a more resilient food system that benefits both people and the planet. This Earth Day, let’s recommit ourselves to nurturing animals and nurturing our planet for generations to come.

At MicroBasics we’re proud to be a part of this important mission. Together, we can make a difference – for the animals, for the environment, and for the future of our planet. Happy Earth Day!

Introduction to Biotoxins

Introduction to Biotoxins

Posted on by Thomas

What are biotoxins?

Biotoxins are toxic substances that are a threat to human and animal health.

Several key biotoxins are relevant in the livestock industry:

Endotoxins: Also called lipopolysaccharides (LPS), are components of the outer membrane of all gram-negative bacteria. LPS are released upon death of the pathogenic bacteria and can induce an inflammatory response.

Endotoxins are always present in the rumen to some extent. At higher levels they can compromise the integrity of the gut wall and impact animal health. The damage done to the gut wall may increase the uptake of mycotoxins.

Mycotoxins: Toxic compounds produced by fungi. Mycotoxins wreak havoc on the gut microbiome, suppress immune function, reduce feed intake, reduce nutrient absorption, and impair metabolism. Both endotoxin and mycotoxins can trigger inflammatory and immunosuppressive effects, and both toxin types cause liver damage.

Aflatoxins: Toxins produced by certain fungi found on agricultural crops. Aflatoxin-producing fungi can contaminate crops in the field, at harvest, or during storage.  People become exposed to aflatoxins when they eat a contaminated plant product or eat and dairy products from animals that ate the contaminated feed. Exposure to aflatoxins is associated with an increased risk to liver cancer.

Forever Chemicals: PFAS found in products ranging from waterproof clothing to Teflon cookware are called ‘forever chemicals” because they never break down.  It is commonly known that PFAS can have serious negative effects on health, including immune system deficiencies, low birth weights, and cancer.

Because these chemicals do not break down, they are polluting many water systems across the world. Animals that consume water or feed with high levels of PFAS in them can pass them along in their milk or meat. Binding up these compounds to prevent them from contaminating milk and meat may become fundamental in preserving human health and well being in the near future.

How can we manage biotoxins in our food production systems?

As producers our dilemma lies in choosing the best strategy and product(s) to combat mycotoxins.

Intercept FEND has been formulated to address each of the following areas.

  1. Reduced feed intakes = Feed Yeast
  2. Reduced nutrient absorption and impaired metabolism = Enzymes and Probiotics
  3. Altered endocrine and exocrine systems = Immune Support
  4. Suppressed immune function and inflammation = Immune Modulators
  5. Altered liver function = Phytogenics
  6. Removal of the biotoxin = Toxin Adsorbent

For more information on how you can combat biotoxins in your food production systems please visit our website or reach out to us at service@microbasics.com.

Written by: Mariah Gull, M.S.

Benefits of Feed Supplementation of Yucca Schidigera

Benefits of Feed Supplementation of Yucca Schidigera

Posted on by Thomas

Yucca schidigera (YS) is a species of plants that grows in abundance in the southwestern United Staes and northern Mexico. YS contains a variety of phytochemicals such as saponins, polyphenols, and resveratrol. These phytochemicals have antimicrobial, antioxidant, and immunomodulatory properties.

Saponins

Saponins have surfactant properties and when ingested can affect intestinal permeability, facilitate nutrient absorption, and benefit beneficial intestinal microbes.

Polyphenols

Polyphenols act as antioxidants. This means they can neutralize harmful free radicals that might otherwise damage cells and increase the risk of cancer or other disease.

Resveratrol

Resveratrol has antioxidant, anti-inflammatory, anti-viral, and anti-cancer properties.

Supplementation of Yucca Schidigera to Livestock

Benefits have been found to include:

  • Improved feed conversion and growth of chicks.
  • Enhanced vaccine efficacy.
  • Reduced antimicrobial treatments for BRD infected cattle.
  • Positive effects on growth and feed efficiency, as well as health in nursery pigs, sheep, and laying quails.
  • YS saponins inhibit rumen ciliate protozoa. Elimination of ciliate protozoa increases microbial protein supply by up to 30% reduces methane production up to 11%.
  • Increased serum IgA and IgG concentrations in pre-weaned calves.
  • Improved antioxidant capacity of pre-weaned calves.
  • Decreased diarrhea in pre-weaned calves.
  • Increased feed utilization in calves.

At MicroBasics we have harnessed the power of YS in many of our livestock formulas. Visit our on-line store to learn more!

Sources:

1. Effects of quillaja and yucca saponins on communities and select populations of rumen bacteria and archaea, and fermentation in vitro.

  1. Appl. Microbiol.2012; 113(22925153): 1329-1340 https://doi.org/10.1111/j.1365-2672.2012.05440.x

2. Dietary manipulation to reduce aerial ammonia concentrations in nursery pig facilities. J. Anim. Sci. 2001; 79 (11811465): 3096-3103

https://doi.org/10.2527/2001.79123096x

3. Evaluation of Yucca schidigera extract as feed additive on performance of broiler chicks in winter season.

Vet. World. 2015; 8 (27047134): 556-560

https://doi.org/10.14202/vetworld.2015.556-560

4. The Role of Ciliate Protozoa in the Rumen – PubMed (nih.gov)

5. Supplementation with Yucca schidigera improves antioxidant capability and immune function and decreases fecal score of dairy calves before weaning – Journal of Dairy Science

6. Enhanced immune responses of chickens to oral vaccination against infectious bursal disease by ginseng stem-leaf saponins. Poult. Sci. 93:2473–2481. doi: 10.3382/ps.2014-04056

Written by: Mariah Gull, M.S.

Tour of Creekside Robotic Dairy

Tour of Creekside Robotic Dairy

Posted on by Thomas

I recently had the opportunity to tour a new robot dairy in my neighborhood.  Strangely enough, it is the first robot dairy I have ever been to! I was very impressed by the calm environment and useful information collected by the robot system.

Labor shortages in the agricultural industry have led farmers to utilize technology as much as possible to decrease the number of employees needed. Robotic milking machines are one example of these technologies at work.

How the Robot Works

Cows wearing an RFID collar enter the milking stall voluntarily to be milked. The tag attached to the collar communicates with the milking robot. If it is time for the cow to be milked, she will get a grain treat and the robot will milk her.  The robot determines how much grain each cow gets based off how much milk she has been producing.

Some cows are frequent visitors to the robot and may enter the milking stall several times per day hoping for a treat. If it is not time for the cow to be milked, then she doesn’t get a treat and the robot will not milk her.

Milking Process

The robot cleans and preps teats using a rotating brush, then a laser helps to align the milking machine to the cow’s teats. The robot can measure the amount of milk that comes out of each quarter of the udder, and using data from previous milkings will predict how much milk she should give during the milking.

The robot can detect mastitis using milk conductivity and will flag cows that need medical treatment. Post milking these animals will be directed to a special holding area so they can receive the attention that is needed.

Feed and Manure Management

In addition to the pelleted grain that is fed to the cow while she is being milked, the animals still receive a PMR (partial mixed ration). This ration is delivered by a regular feed wagon but is routinely pushed up by a robot to keep feed always where the animals can reach it.

Similarly, robot “vacuums” roam the alleys sucking up manure. These robots dump the sludge down a drain where it can exit the facility and be separated.  The dry part of the separated manure is reused as bedding over the free stall mattresses.

Impact on the Cows

Robot housing is a very low stress environment for cows. They choose when to be milked and most of their time is spent in rest and digest mode. During the tour many of the cows came up to people passing by their pen, some curious, and some wanting to be scratched.  In one instance another dairyman on the tour asked half-jokingly, “What are these all show cows from the fair?”

The reply of owner Danny Turner was, “No, they are just robot cows. They are never pushed anywhere, and humans aren’t something they are in the habit of moving away from.”

Moving from Conventional to Robot

Turner Farms started with one conventional dairy and had the opportunity to expand and add the robot facility when they purchased a neighboring dairy. The addition of the robot dairy was something that Danny’s son Cameron was drawn to. When asked if he had ever envisioned himself coming back and running the dairy he replied, “No, growing up I liked the farm. I still like the farm, but I have come to like the steady pace of the dairy, and the weekly routine. If we were to stay with just our conventional dairy it would not be as enticing to me, but I toured a robot dairy about 6 years ago and was drawn to the idea. I was impressed with the technology and excited to make it work for us.”

Thank you, Danny and Cameron, for inviting so many out to tour your new facility!  It is always helpful to observe and learn from others!

Written by: Mariah Gull, M.S.

Introducing Youth to Agriculture Through 4-H Swine Projects – Interview with John Garrard

Introducing Youth to Agriculture Through 4-H Swine Projects – Interview with John Garrard

Posted on by Thomas

John Garrard grew up raising pigs. He showed pigs in 4-H all his growing up years and his dad kept 10-15 sows which they bred and raised the piglets up to market weight. It was always something he enjoyed. John grew up and left the farm to pursue a career in dentistry. When he moved back to the Magic Valley, he wanted to get his oldest son involved with raising and showing pigs. It was hard to find a place to do it at first. They started off with a pen of pigs on his cousin’s land. He kept going until he could build his own facility about 10 years ago.

It has been very rewarding for him to breed pigs for local kids to have the opportunity to participate in a swine 4-H project. Cassia County is not a place where many show pigs are available and John serves the area very well with show pigs at an affordable price. He mentors about 40 kids each year, and if he doesn’t have enough piglets to go around, he arranges for pigs to be purchased for the kids out of Iowa.

Breeding Program Goals

I have certain breeders that I trust and buy semen from. One huge advantage that I have is we ultrasound our pigs at the fair every year, so I get to see measurements of loin eye and backfat. I use that information as I select my semen for the next year.

Last year there were 11 market classes at our fair and I had 5 class winners, all born out of one litter. So, I feel like I have been able to make pretty good progress with my breeding program. I am excited to see how my litter does this year. It is one of the most consistent litters I have ever had.

Choosing a Pig

When it’s time to choose a pig, we invite all the 4-H kids over, and we draw names for who gets to pick the first pig. We just keep drawing until we get through all the names, and everyone has selected a pig.

My sows are black with a white belt, Hampshire dominated genetics. Many of the 4-H kids and parents have learned they like selecting a black pig because it is easier to keep clean.

Some show pigs that have more of a Yorkshire heritage will be white with blue spots on the butt. White is not all bad because the lighter color makes the animals look bigger. If you have a facility where you can keep them inside, it is a lot easier to keep a white hog looking clean enough for the show.

Duroc genetics bring in a red coloring and it seems many kids like those. Some of the kids choose their pig based on color, some of the older ones may a little more about conformation and may factor that into their decision as well.

Showing a Pig

The time you spend with your pig is the biggest thing. If you want them to be calm at the show you need to have built trust with them. My daughter had a pig years ago that was the meanest pig we have ever had. We have never had a pig we could not train up until then. But, when we got into the show, that pig was the best pig. She even won fitting and showing with it. I thought there was no way she was going to win showing that pig, but under the stress at the show it knew her, and it knew the show whip. It turned out to be the perfect pig in the showring.

Nowadays show pigs are bred to almost look like they are walking up hill. You want to show your pig with its head up, which gives it more of the appearance of walking up hill. We want muscle and broad shoulders and all that, but they really need to be walking with their heads up.

A few years ago, my son easily won showmanship because he was the only one in his class that could keep the head up. Now there are a lot of good showmen in our county that can keep their pig’s heads up and that is really what I love is watching. Those kids that have spent so much time working with their pigs.

Teaching the pigs to walk with their heads up involves a lot of tapping with the whip to teach them to keep their head up. Sometimes we use a beef show stick instead of the whip, but what we mostly do is take them out and walk them through tall pasture every evening through the summer. It’s the easiest way for them to naturally learn how to lift their head when they walk.

Nutrition

Piglets get a pre-starter while they are with mom, and then switch to a grower feed later. We have found that we like to use higher fat rations for the show pigs.  A few years ago, the show industry trended for those very lean pigs, we kept one and ate it and it wasn’t very good. Thankfully the show industry has trended back to a little fatter hog. When we ultrasound at the fair we are looking for 0.5-0.75 inch of backfat.

Club Support

We have four or five swine 4-H clubs around here. The fun thing is we are all a tight group. We all support and cheer each other on. It’s all about learning and growing together.

John, thank you for your dedication to introducing youth to agriculture by helping them to source and complete a 4-H swine project. We appreciate all you do in your community!

Written by: Mariah Gull, M.S.

Programming Calf Immunity Through Dry Cow Management

Programming Calf Immunity Through Dry Cow Management

Posted on by Thomas

Bethany Dado-Senn grew up on a 500 cow dairy farm in North Western Wisconsin. Her family raises all their youngstock and homegrown crops. She attended UW Madison for her undergrad focusing on Dairy Science and Genetics. Upon graduation she transferred to the University of Florida for her master’s and PhD. The focus of her research was on understanding how early life stressors impact calf mammary development and general physiology.

That included in-utero studies including dry cow heat abatement, and early life pre-weaning heat stress on dairy calves. She finished her masters in Florida and then her advisor took a position at UW Madison halfway through Bethany’s PhD, so she followed her back to Wisconsin and was able to finish he degree closer to home.

Right out of grad school Bethany hired on with Vita Plus Corporation as a calf specialist. She helps troubleshoot calf problems on farm and she also does training and technical writing for their marketing efforts.

Bethany still helps on the family farm by feeding the calves each morning which is fun and rewarding for her. This week she shares insight with us on how we can manage the dry cow to program the calf for success.

Q: What factors influence health of the dry cow?

A: From a general health perspective, we know the dry period is the start of the transition period. Especially closer to calving we will see a decline in dry matter intake, which partially opens the door to a lot of transition disorders in the next lactation. Now researchers like Dr. Lance Baumgard and Dr. Barry Bradford have started looking into what role inflammation plays in this series of events. Greater inflammatory status at dry off is an indicator of having more inflammatory markers at calving. Which also opens the door for transition cow disorders.

It goes to show we should really be focusing on how cows enter the dry period and give them the support that they need to have low oxidative stress, low inflammation, and overall good general metabolic health. That will ease them into the lactating string even easier.

Another than that is an important consideration is mammary development. At the start of the dry period, we have involution of the mammary gland and cell death of most of the mammary epithelial cells. These are worn out cells that are not as metabolically active and functional. The dry period kills most of these cells and a couple weeks before calving the redevelopment phase begins and these epithelial cells turn over and fresh cells regenerate. They can start off the lactation curve with a lot more activity and robustness.

Q: What factors influence calf development during the dry period.

A: First off, let’s talk about the general concept of over or under nutrition. We know from human literature that if mom is under nourished, that may lead to a lot of metabolic and general growth consequences for the offspring.

On the dairy cow side of things, undernutrition isn’t common, although on the flip side, overnutrition is more likely. There is not a lot of work explaining what it might look like for the calf to be born from a high body condition cow with fatty liver. There is some work suggesting some changes in adipocyte formation, but not a lot of research along those lines.

There is more literature around what we put in the diet. There is a lot of work out there right now around rumen protected choline and rumen protected methionine. Not only their role on cow performance when she starts milking, but also for her calf.

What this looks like on the calf side, for both methionine and choline, is that they are both methyl doners. So, they aid in general growth and development, and feed efficiency. I believe there are also some improvements in things like oxidative stress performance. With that kind of support, you are going to get a faster growing more vigorous calf.

Other factors that could play a role include inflammatory status. Last year an ADSA abstract was presented by Eduardo Ribeiro’s group from the University of Guelph. They found that calves from cows with an early lactation transition disorder were also more at risk of having a health issue. There is something going on in the cross talk during late gestation that passes on inflammation and oxidative stress to the offspring. We are not sure what the mechanism is, but there is a connection.

The final area we look at would be maternal stressors. Late gestation is the period of time in which about 70% of calf growth is occurring. Any stressor that shunts away nutrients or oxygen, as blood is dispersed elsewhere, the calf is not going to be able to grow in the same way.

In my background with heat stress research, we know that calves born to in-utero heat stress are born earlier, are lighter, and are more immunocompromised. They have a smaller thymus, liver and spleen. They have poorer passive immune transfer, they have impaired fertility, and if they make it around all of that and they make it to the lactating string they make 5-10 lbs. less milk per day compared to calves born to a thermo-neutral in-utero environment.

Some of my work looked at some of the early life mammary development. We know that as soon as the calf hits the ground, she already has some impairments in mammary gland size. It is also less proliferative, and it is less complex than mammary development of calves who experienced thermal-neutral in-utero. The synthesizing ducts that will eventually form are less developed and will not proliferate as fast.

Q. How can we “program” dry cows to help calves be ready for passive and active immunity?

A. Consider adding a rumen protected choline or methionine to your diet.  There is a study that shows that feeding rumen protected choline to the dry cow improved colostrum yield. There are benefits to the cow, but also to the calf.

Cooling your dry cows will help with calf passive immunity transfer. The gut of calves experiencing in-utero heat stress has increased gut cell death and poorer tight junction integrity. It doesn’t do as good of a job absorbing the immunoglobulins of colostrum.

We are still exploring the size difference of the thymus, liver, and spleen and the impact that has on the adaptive immune response. My college Marcella did a lot of immune related research while we were in grad school together. She followed calves that were consistently heat stressed in-utero and post weaning and those that were consistently cooled. We see lower IgG consistently across the entire preweaning period and some differences in monocyte and neutrophil populations in those heat stressed calves.

Generally, make sure you have the right colostrum quantity which comes down to dry cow nutrition. Things like correct crude protein levels, overall dry matter intake, and milking cows soon after calving for the best IgG concentration.

Thanks for all the great information about managing our dry cows and programming our calves for immune success Bethany!  If you would like to hear more from Bethany, you can connect with her on LinkedIn and Instagram!

Written by: Mariah Gull, M.S.

Piglet Gut Microbial Shifts

Piglet Gut Microbial Shifts

Posted on by Thomas

The gut microbiota of swine have very important functions in the health and well-being of the animal. The gut microbiome provides the pig with many factors including improved energy availability, production of volatile fatty acids, production of vitamin K, cellulose fermentation, and improved resistance to harmful bacteria.

The gastrointestinal tract (GIT) of swine harbors a diverse and complex microbial community. The total number of bacteria in the colon of swine has been estimated to be 1×1010 – 1×1011 per gram of gut content.


Factors Influencing the Microbial Population

The gut of neonate pigs is believed to be sterile at birth and undergoes a fascinating shift to an extremely dense microbial population. The composition of the intestinal microbiota is shaped in early life by several complex internal and external factors.

  • Diet
  • Stress
  • Feeding probiotics and/or prebiotics
  • In-feed antibiotics


Weaning Transition

Understanding the dynamics of pig gut microbiota and the changes there during the weaning transition is currently of huge interest to the swine industry, as it influences the lifetime growth and performance of the animal.

Stress at weaning can contribute to intestinal and immune dysfunction that leads to impaired piglet health and growth performance. Weaning stress causes physiological changes in intestinal structure and function, and a shift in microbial populations. Recent studies suggest that the gut microbial composition at weaning could be used to predict health status of the piglets.


Effects of Diet on Gut Microbiota

The first year of life is important in establishing the gut microbiota of animals. This establishment is heavily influenced by diet. Shifts in gut microbiota happen as the piglet goes from a diet of milk to one of dry feed. Fiber content of the dry feed also impacts the microbial population. Some studies show that including alfalfa or alfalfa meal pre or post weaning had positive impacts on butyrate producing microbes.

As more research is conducted in this area, we can be more confident in feed formulation to include feedstuffs that promote microbial diversity and support the health of the gut. Ultimately resulting in a more productive animal.


Conclusion

The composition and diversity of piglet gut microbiota in early life is not fixed and can be influenced by several factors. Weaning is a stressful time where the animal is more susceptible to disease. Although the functional roles of each microbe family are not fully understood, we can do our best to maintain diversity and support growth of those microbes that we do know benefit the pig.

During early life, and at stressful periods such as weaning, we can defend against pathogens, support intestinal integrity, microbe diversity, enhance immune function, and calm inflammation by providing the animal with Surveillance Pig.  Surveillance Pig is a blend of bacillus probiotics, yeast culture, yeast cell wall, functional prebiotics, yucca shidigera, and other functional plant extracts.     

Here’s to happier, healthier, and more productive piglets in the future!

 

Written by: Mariah Gull, M.S.

 

Source: Piglet gut microbial shifts early in life: causes and effects | Journal of Animal Science and Biotechnology | Full Text (biomedcentral.com)

Anti-microbial Stewardship- Education Over Domination

Anti-microbial Stewardship- Education Over Domination

Posted on by Thomas

Antimicrobial resistance poses a major threat to human health around the world. In the United States there are more than 2.8 million antimicrobial-resistant infections each year, and more than 35,000 people die as a result.

Although antimicrobial-resistant bacteria affecting human health have risen mostly due to the use of antimicrobials in human medicine, antibiotic use in livestock is still known to contribute. Worldwide, an estimated 73 percent of antibiotics important to human medicine are sold to be used in livestock production. We have the opportunity in the agriculture industry to be a leader in curbing the rise of antimicrobial resistance by improving management programs and by turning to effective alternative therapies.

Should we limit antimicrobial use?

The World Health Organization (WHO) recognizes that one step to limiting antimicrobial resistance is to limit antibiotic use.  This means only using antibiotics when absolutely necessary. The move by the FDA in June 2023 to move all medically important antibiotics for animal use to require a prescription from a licensed veterinarian is an attempt to limit use.

While this type of thought process is all well and good there are a few flaws that have been brought to my attention as I have interacted with livestock producers across the nation.

  1. Even though medically important antibiotics are required to be prescribed by a veterinarian this does not guarantee that the producer will use the antibiotic as it is intended.
  2. For livestock owners without a Veterinary-Client-Patient-Relationship (VCPR) this makes it very hard to get medicine to treat their animals and may lead to some finding creative ways to get an antibiotic without going through a veterinarian.
  3. Limiting the amount of antibiotics sounds good on the frontside, but on the backside does this mean that some animals that need treatment will get passed over?

Education Over Domination

As an industry I think it is important that we take the bull by the horns and instead of letting others dictate how and when we can use antimicrobials, let’s own up to our stewardship and do our part to responsibly use antibiotics.

Accomplishing this will mean that producers, veterinarians, nutritionists, and other industry consultants will have to work together to use the latest research, technologies, and information to establish on farm protocols that are effective in improving animal health and reduce the need to treat with an antibiotic.

When antibiotics are needed, they should be used as directed by a licensed veterinarian. Additionally, proper training needs to be given to the employee using the antibiotic.

Effective Practices

New technologies are getting better than ever to help use diagnosis and prevent disease. Here are a few useful technologies that I believe will help in our quest to improve animal health and welfare and reduce disease incidence.

  1. Lung ultrasound: using an ultrasound to visualize the lung field allows for early detection of lung consolidation or damaged lung tissue.
  2. Pedometers/Collars/Ear Tags: may help to monitor rumination, behavioral changes, and eating patterns to help identify changes that may indicate illness.
  3. D2Dx Immunity test: identify animals with low immune protection.
  4. Feeding strategies: support the microbiome, strengthen the gut epithelium, and modulate immune function.
  5. Biosensors: used for rapid disease diagnosis based on detection of redox reactions that are unique for each pathogen and antibody.

At MicroBasics we believe the producer should have natural options to antimicrobial therapy.  This involves management and feeding programs to help prevent disease, and potent therapies to help the animal pull through an infection and recover to live a healthy and productive life.

Contact us for more information on how you can implement these types of programs on your farm.

Written by: Mariah Gull, M.S.

Sources:

Factors influencing dairy farmers’ antibiotic use: An application of the COM-B model – Journal of Dairy Science

Global burden of bacterial antimicrobial resistance in 2019: a systematic analysis – The Lancet

Updated Antibiotic Guidelines (ncba.org)

National Estimates for Antibiotic Resistance | CDC

3 Levels of Immune Defense

3 Levels of Immune Defense

Posted on by Thomas

The immune system is an intricate network of specific immune cells and proteins that work together to protect the animal from foreign invaders and harmful toxic materials found in the environment.

In cattle, like many other species, there are 3 levels of defense mechanisms that protect the animal from pathogenic infections.

 

  1. Physical Barriers

Barriers including skin and the mucosa of the digestive and respiratory tracts help eliminate pathogens and prevent infections.

  • Skin is an impermeable physical/mechanical barrier that protects many pathogens from entering the body.
  • Mucosa or mucous membranes that line internal systems help trap pathogens by producing mucous.
  • Hair inside the nasal cavity and ear wax trap pathogens and environmental pollutants.
  • Coughing, sneezing, and diarrhea aids in eliminating invading microorganisms.

 

  1. Nonspecific Innate Immune Response

Pathogens successful in crossing physical barriers are then encountered by the second line of immune defense. This level of protection involves immune cells and proteins that nonspecifically recognize and eliminate pathogens that enter the body.

  • Immune cells use pathogen pattern recognition (PPR) to identify invading antigens.
  • Phagocytes bind pathogens and then the plasma membrane surrounds and engulfs pathogens inside the cell.
  • A phagosome is generated and fuses with a lysosome.
  • Digestive enzymes present in the lysosomes finally destroy pathogens by breaking them into fragments.
  • Indigestible materials are removed by exocytosis.
  • Complement proteins are activated which recruit more white blood cells to the site of infection. Which leads to an inflammatory response producing swelling, redness, and pain.
  • Oxylipids regulate the onset, magnitude, duration, and resolution of the inflammatory response.

 

  1. Specific Adaptive Response

The third line of defense is eliminating pathogens that have been encountered by the immune system before. The adaptive immune response occurs throughout the entire body of the animal.

  • B cells are involved in antibody mediated immune responses (humoral immunity)
  • T cells are involved in cell-mediated immune responses.
  • B cells are activated when they encounter a ‘familiar’ antigen. Activated B cells engulf and digest the antigen.
  • Antigenic fragments are presented on the B cell surface which further activates helper T cells.
  • Helper T cells secrete cytokines to trigger growth and maturation of antigen-presenting B cells into antibody-producing B cells.
  • Some B cells are transformed into memory cells to prepare the immune system for the next invasion.
  • Antibodies can intercept pathogens and prevent them from binding to host cells.
  • Differences in antibody quantities differ between cattle breeds.
  • Antigen-antibody complexes can signal to activate complement proteins.
  • Complement proteins trigger an inflammatory response and congregation of white blood cells to the infection site.
  • In cell-mediated immunity, activated T cells secrete cytokines that further trigger the production and maturation of T cells.
  • Some T cells mature into regulatory T cells that help stop the immune response and maintain immune system homeostasis when the invasion is eliminated.
  • Some T cells mature into memory T cells and initiate an immediate response when the animal encounters the same pathogen again.

 

Bovine immune responses are driven by a combination of unique aspects that may vary depending on age of development, herd-specific traits, nutrition, and management of preventative and therapeutic protocols.

As we learn more about how the microbiome interacts with and supports the immune response we can better feed and prepare our cattle to fight infection, prevent disease, and reduce the need for antibiotic therapy.

 

 

Written by: Mariah Gull, M.S.

 

Sources:

Frontiers | Bovine Immunology: Implications for Dairy Cattle (frontiersin.org)

What are the Three Lines of Defense? (news-medical.net)