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ANTIBIOTICS ▶▶▶


Pig feed formulations for antibiotic-free production


In North America the challenges remain regarding antibiotic-free production. In Canada, regulations are being eased to allow the use of some ingredients already available internationally. An update.


BY TREENA HEIN, CORRESPONDENT L


ittle is known about the long-term consequences of withdrawing prophylactic antibiotics from pig feed, according to Dr Diana Alessia of the Teagasc Animal and Grassland Research and Innovation Centre in Ire-


land. However, Alessia and her colleagues recently found that the removal of these antibiotics is possible with only minor reductions in productive performance and health, which can be addressed by improved husbandry and the use of parenteral antibiotics.


The Canadian Food Inspection Agency is in the process of easing some regulato- ry restrictions on feed ingredients.


10 ▶ ALL ABOUT FEED | Volume 28, No. 3, 2020


Feed is obviously also a critical aspect of successful raised-without-antibiotics (RWA) production. Such feeds have been in development for many years around the world, by companies such as Grand Valley Fortifiers in Cam- bridge, Ontario, Canada. More than a decade ago, Grand Valley partnered with Loblaw, one of Canada’s largest food companies, as the feed company liaison between Loblaw and producers contracted to rear pigs for Loblaw’s Presi- dent’s Choice brand ‘Free From’ pork products. Grand Valley Fortifiers’ Monogastric Nutritionist Bruce Schumann notes that many components of RWA feed – probiotics, herbal ex- tracts and more – promote good gut development and function. “However, because of the difficulty involved in registering novel bacteria in Canada, not much has evolved when it comes to probiotics. It’s a matter of finding the best ones that are available in the market and coupling them with prebiotics.” Stacie Crowder, lead nutritionist for swine technical innovations across Land O’Lakes firms, notes that many additives have emerged and at an increasing rate in the RWA feed space over the past few years, but with limit- ed success. These additives include yeast products, organic acids, enzymes, phytogenics, flavouring, medium-chained


PHOTO: BART NIJS


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