Imported soyameal still holds a monopoly EVONIK TO CLOSE ITS KABA SITE


IN HUNGARY Evonik will stop its amino acid production at its Hungarian Kaba site by the end of April 2018. There Evonik Agroferm Zrt., a subsidiary of Evonik, currently employs about 120 people. The decision was prompted by intense


and increasing competition in the market for the amino acid L-threonine, produced by Evonik in Kaba under the ThreAMINO®


brand


name. “Despite considerable and continual optimizations, it is no longer possible for Evonik to maintain economic production in Kaba over the long term. Therefore we have decided to stop production in Kaba which is in line with our strategy to secure a leading position for our amino acid business,” says Dr. Emmanuel Auer, head of Evonik’s Animal Nutrition Business Line. Possible alternatives to the shutdown


were explored in depth before taking the decision. Supply of ThreAMINO®


to


Evonik’s global customers remains assured. ThreAMINO®


is added to animal feed to


ensure an optimally balanced supply of amino acids. Evonik is working in close conjunction


with the works council of Evonik Agroferm Zrt., the local union, and Hungarian authorities to handle the forthcoming gradual redundancies in the most socially acceptable manner possible. The further use of the site will be explored


and decided on in close cooperation with the Hungarian authorities after production has stopped.


USE HOME-GROWN PROTEIN TO BOOST MEAT AND MILK PRODUCTION AT MINIMAL


COST Farmers could cut costs and boost production by utilizing more home- grown protein. According to DLF, meeting livestock’s


protein needs from home-grown legumes rather than purchased soyabean or rapemeal can maintain meat and milk production while cutting purchase and transport costs. Legumes include crops such as clover


and alfalfa, which are cultivated throughout the world and can be adapted to most farming systems to provide a continuous protein supply. “Growing legumes in grass mixtures is the easiest way to improve forage protein content,” explains David Rhodes, technical manager for DLF seeds. “Being able to grow protein yourself also increases farm self- sufficiency and provides some protection from fluctuating market prices for protein substitutes.”


as the highest protein content feed, but it is expensive, and new plant breeding techniques mean home-grown legumes can now really hold their own, says Mr Rhodes. “These have been specially bred to be high in protein and valuable minerals, while also being easier to grow than their predecessors through improved vigour and disease resistance. As legumes, they will also contribute to soil nitrogen for the following crop.” So what are the choices? “With clovers,


the main options are white and red clover depending on the growing conditions,” says Mr Rhodes. “Both are highly digestible and productive, producing a sward with 17-19% protein.” White clover has good persistence and is the natural choice in mixes for grazing due to its small leaves, lateral growth habit and tolerance to close cropping. Red clover is better suited for cutting and ensiling due to its aggressive upright growth. Under dry conditions it performs extremely well as it has a prolific rooting system. Alfalfa – also known as lucerne - is


another option that is worth considering as newer varieties are both reliable and efficient. “Most alfalfa varieties contain 18-20% protein compared with 14% for grasses and 9% for maize. It can also be grown with grass which can produce an optimal energy-to-protein ratio,” explains Mr Rhodes. Having a deep rooting system it has a stable yield even in periods of drought, it is highly digestible for both cows and horses and can be made into good silage that is easy to store for long periods.


EFFPA & FEFAC WELCOME COMMISSION GUIDELINES ON FEED USE OF FORMER


FOODSTUFFS The European Commission published its Guidelines for the feed use of food no longer intended for human consumption on 17 April 2018, as the next key deliverable of the EU Circular Economy Action Plan on food waste. A practical guidance document that increases the legal certainty for the former foodstuff processing sector while preserving the integrity and safety of the EU food and feed chain has been developed. EFFPA, representing former foodstuff


processors, considers the publication as additional support for the sector to present itself as a legitimate and professional solution to reduce food waste. EFFPA President Paul Featherstone: “This publication is a key milestone for the business practice of former foodstuff processing. It should become clear now that when foodstuffs have fallen on the floor at the production site of a food manufacturer or when foodstuffs have expired date marking, this does not automatically mean they are unsuitable for animal feed use”.


PAGE 56 MAY/JUNE 2018 FEED COMPOUNDER


FEFAC, representing European


compound feed manufacturers and the main customer of former foodstuff processors, sees value in the publication of the Guidelines in the light of feed safety management and traceability. EFFPA and FEFAC bel ieve the


Guidelines will benefit the feed transition of food no longer suitable for human consumption under controlled conditions and increase the understanding and recognition of former foodstuff processing in Europe.


FEED EFFICIENCY DRIVE PUTS YEAST EFFICACY UNDER THE


SPOTLIGHT With milk producers continuing to look for opportunities to increase margins, the role of yeasts in improving rumen function and feed efficiency is increasingly under the spotlight. But not all yeasts are the same, warns Dr Derek McIlmoyle, AB Vista EMEA Ruminant Technical Director, and care is needed if the returns are to outweigh the additional cost. “Correct yeast choice is critical if the


money spent is to be reliably converted into better margins,” he explains. “The challenge is that yeasts can differ markedly, so its vital end users understand the factors that determine efficacy.” All yeasts act by promoting the activity


of beneficial microbes in the rumen. This is done either directly, by providing an additional food source for the beneficial populations of microbes and competing against the undesirable populations, or indirectly via improvements in the rumen environment. “The cell walls of most yeasts used in


ruminant diets, whether live, dead or just cell fragments, can act as a food source and bind pathogens, as well as stimulating the cow’s immune system,” Dr McIlmoyle continues. “But removal of excess oxygen to help


maintain good anaerobic conditions, and the competition for sugars which limits lactic acid production, can only happen if the yeast is alive and metabolically active in the rumen.” The number of colony forming units


(CFU) contained in a single ‘dose’ is also important, and can range from as low as 10 billion up to 50 billion CFU. Also vital is the survivability of those live yeast cells, from the point of production through to the time they spend in the rumen. “Most early generation yeasts were


by-products of the baking industry, but the latest strains are screened specifically for survival and activity in the rumen,” adds Dr McIlmoyle. “And remember that although yeasts can


have some effect on rumen pH, they’re most effective when rumen pH is already close to optimum. For example, trials combining a live yeast with a slow-release rumen conditioner have shown feed efficiency gains of up to 3% compared to using a yeast alone.”


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