Poultry farming is a rapidly expanding industry vital for meeting the food needs of a growing population. However, economic and production losses can significantly impact its sustainability and profitability. The poultry industry commonly faces economic losses due to the infestation of external parasites. Ectoparasites can cause a range of clinical impacts in poultry flocks, depending on the severity of the infestation. Mite parasites feed on the blood of chickens, while lice feed on dander and feathers. The red mite is more problematic for poultry producers.

Dermanyssus gallinae, the poultry red mite, is a ubiquitously present blood-sucking ectoparasite. They are typically nocturnal feeders that remain hidden during the day in cracks and crevices, cardboard boxes, nests, egg conveyor belts, and transportation cages. Flock infested by poultry red mite impacts the quality and quantity of eggs and meat produced.

The Life Cycle of Red Mites 

In appropriate conditions, the time between egg laying, moulting, and becoming an egg-producing adult is short.  With ideal temperature of 25-30°C and 70% humidity, the poultry red mite life cycle can complete in just 7–10 days, allowing infestations to develop quickly and reach severe levels. Adult poultry red mites can survive for around 9 months without feeding on poultry.

The poultry red mite goes through five distinct life stages: egg, larva, protonymph, deutonymph, and adult. The final three stages—protonymph, deutonymph, and adult—require blood feeding to support their development and growth. After mating, female mites lay between 4 to 8 eggs per day over a span of three days, contributing to rapid population growth. Generally, a female red mite is reproductively active for about 8 weeks in entire life span.

Impact of Poultry Red Mite Infestation on Flocks 

The consequences of a red mite infestation are far-reaching,

• Anaemia
• Retarded growth
• Stress and irritation
• Injurious pecking and feather loss
• Reduced quality and quantity of eggs
• Increased risk of disease transmission
• Mortality in severe conditions

 

The treatments currently used for red mite management include synthetic neurotoxic acaricides like organophosphates and pyrethroids. However, the use of chemicals creates multiple challenges, including the ineffectiveness of active ingredients, mite resistance, undesirable residues in the environment, and unacceptable risks to non-target organisms. To overcome these issues, alternative strategies are required. Among different physical and biological treatments, phytochemicals can be more impactful with less environmental harm.

LIMITER: A Natural Solution for Poultry Red Mite Management 

Limiter is a natural red mite management supplement for poultry. Using a unique combination of plant-derived components, Limiter targets blood-sucking stages of mites with a three-way mode of action:

• Gustatory Avoidance
• Olfactory Repellence
• Contact Toxicity

Mechanism of Action of LIMITER

The essential oil in the Limiter acts via two modes of action: first, by competitive inhibition at postsynaptic acetylcholine receptors, preventing normal acetylcholine binding, and second, by inactivating acetylcholinesterase, the enzyme responsible for breaking down acetylcholine. This dual action results in persistent stimulation of muscle cells. The resulting hyperstimulation eventually leads to muscle fatigue, paralysis, and death in red mites.

By integrating Limiter into a red mite management program, poultry producers can achieve effective, sustainable mite control while minimizing harm to the environment and supporting flock health.

“Boost Poultry Health Naturally—Say Goodbye to Poultry Red Mites with Limiter!”

 

*References on request*

India is the largest producer of milk in the world, contributing 23% of global milk production. In three decades (the 1980s, 1990s and 2000s), the daily milk consumption in the country rose from a low of 107 grams per person in 1970 to 427 grams per person in 2020-21 as against the world average of 322 grams per day during 2021. Milk and milk products are rich sources of protein and minerals such as calcium, magnesium and phosphorus, which are essential in a healthy and balanced diet. Milk composition is economically important to milk producers and processors and nutritionally important to consumers.

The goal of milk producers is to modify composition as much as possible to meet market demand but to emphasize maximum yield of components in high-quality, wholesome milk.

Nutrients and their Challenges

In cattle, costliest part of nutrients are carbohydrate, protein, and fat. Maintaining balance and utilization of nutrients is most important to explore superior genetic potential.  Hence, an adequate supply of these nutrients through diet is crucial to maintain the overall health conditions of cattle.  Protein being one of the essential nutrients, is essential for milk production in cattle, as it supports milk synthesis, provides essential amino acids, and boosts energy levels. It also maintains the cow’s health, aids body tissue repair, and strengthens immune function.

Nutritional challenges arise due to inadequate nutrition and inferior quality of raw materials. Also, the nutrient requirement changes according to the environment, stages of lactation and gestation, and individual health and variation in breed/genetics.

Factors Affecting Milk Protein and Fat Content

• Nutrition
• Breed/Genetics
• Environment/Management
• Health/Physiology

Why is Protein Critical to Cattle Nutrition?

Protein is a vital nutrient for maintenance, growth, health, reproduction and lactation in cattle. Protein supplies the microbes in the gut, or rumen bugs, the ammonia and nitrogen sources they need to function. And these microbes are further digested by the cattle which provides microbial protein, an essential protein source in cattle. When cattle aren’t getting enough protein, microbial activity decreases, causing a lower rate of digestion. Decreased digestion results in less nutrition available for absorption by the animal. While these effects are internal, you would observe the consequences of protein deficiency in the growth of your cattle.

Protein Digestion in Ruminants

In dairy cows, an inadequate supply of protein through diet will result in reduced amino acid availability for milk protein synthesis, milk yield, and overall body conditions. Milk protein and fat percentage and composition can be changed through feeding. Absorbed amino acids are used mainly as building blocks for protein synthesis, as well as precursors for glucose and fatty acids synthesis. Thus, there is a need of amino acid optimization for better productivity of dairy cows.

KiFAY- Natural Amino Acid Optimizer

KiFAY is a natural amino acid optimizer, which improves the amino acid utilization in cattle to increase the protein content in milk. Its plant-based components retain amino acids in the body for the biosynthesis of proteins and fats, improving body conditions, increasing milk yield with enhanced nutritional values. Hence, it maximizes the availability of amino acid for maintaining the cattle in anabolic state of processes like protein synthesis. KiFAY also improves the palatability of feed, which lead to more consistent and adequate feed intake, directly supporting higher milk yields, improved milk quality, and weight gain.

How does it work

Benefits :

• Improves Milk protein
• Improves Milk SNF
• Enhances immunity
• Increases palatability of food
• Improves Dung texture
• Improves Skin Coat

 

*References on request*

Shrimp is one of the most commonly consumed seafood around the world. Considering the population growth, there is an increase in demand for shrimp-based food products and shrimp farming plays a crucial role in meeting them. According to the FAO report 2008, the world shrimp catch is about 3.4 million tonnes per year, with Asia as the most noteworthy area for shrimp farming. World production of shrimp, both captured and farmed, is about 6 million tonnes, out of which about 60% enter the world market. Traditional farming methods are improving recently and new extensive as well as semi-intensive farms are being established at a rapid pace.

DISEASE: THE THREAT TO SHRIMP FARMING SUCCESS

The disease is a major limiting factor affecting the global production of cultivated shrimp. Intensive shrimp farming is commonly associated with disease outbreaks and is responsible for production loss due to either stunted growth in shrimp or mortality. Infectious diseases have affected shrimp farming industries drastically, and the majority of diseases are of bacterial and viral origin with few important diseases of protozoa and fungi. High stocking density can be considered as a major factor aiding the easy transmission of pathogens.

Shrimp diseases such as White feces syndrome (WFS), Hepatopancreatic microsporidiosis (HPM), vibriosis, and necrotizing hepatopancreatic (EMS/AHPND) impact shrimp farming to a greater extent.

ENTEROCYTOZOON HEPATOPENAEI (EHP) AND ITS IMPACT ON SHRIMP AQUACULTURE –

The hepatopancreas is an important organ for the absorption and storage of nutrients in shrimps. Hepatopancreatic microsporidiosis (HPM) is a common shrimp disease caused by Enterocytozoon hepatopenaei (EHP) which infects the hepatopancreatic cell. It is an intracellular microsporidian that replicates within the cytoplasm of the affected epithelial cells in the hepatopancreas.

Life cycle of EHP and routes of transmission

EHP in combination with other enteric pathogens and environmental stressors can lead to White Faces Syndrome (WFS), which refers to the presence of a floating white fecal string in ponds rearing shrimp. The main clinical sign of EHP is growth retardation, which results in an increased variability in size. In a more advanced stage, EHP-infected shrimp typically display soft shells, lethargy, reduced FCR, and an empty gut.

The use of synthetic antibiotics in shrimp farming is banned in some countries due to the potential for harmful effects on human health and the environment. Hence, natural products can be considered as the suitable and effective alternative. Due to the diverse and rich sources of active compounds in plants, they are highly influenced to control various pathogens. Phyto compounds can be utilized to improve immunity and prevent disease propagation during shrimp farming.

HEHPAVAX –A NATURAL AMINO ACID OPTIMIZER FOR HEALTHY HEPATOPANCREAS

HEHPAVAX is an aqua feed supplement that helps to protect hepatopancreas in shrimp by controlling EHP infection and white Feces Syndrome (WFS), and helps to prevent retarded growth in shrimp.

How HEHPAVAX works?

HEHPAVAX prevents the adhesion of the EHP spore wall to the epithelial cells of shrimp hepatopancreas. It helps to control infection by either killing spores outside the gut lumen or inhibiting polar tube extension by digesting polar tube components. It helps in the recovery of shrimp’s digestive system and improves gut health. It also helps to prevent white Feces Syndrome (WFS) in shrimps.

If the amino acid profile is poorly correlated to the requirement of the shrimp, then it leads to lower retention of synthesized protein. HEHPAVAX acts as an amino acid optimizer in shrimps that optimizes the utilization of protein depending on the optimal dietary amino acid profile of a species for protein synthesis. It improves the retention of the synthesized protein from the feed leading to higher growth rates and low protein turnover.

HEHPAVAX is a natural supplement to increase shrimp count leading to the economic growth of the farmer.

“Maximize shrimp health and improve your farm’s productivity with HEHPAVAX”uaculture with Pelletovin’

*References on request*

Swine diarrhea, also referred to as pig diarrhea, is a common condition that can affect pigs at any stage of life, from piglets to adults. A healthy Gastro-Intestinal Tract (GIT) of pig performs various functions such as digestion, nutrient absorption, and regulation of intestinal barrier function. However, the GIT is a direct path for disease-causing organisms (pathogens) to enter the pig and cause disease. Swine diarrhea is the most apparent symptom of intestinal dysfunction. It is among the most important problems due to their negative effect on productivity and profitability in pig production. Estimated costs for pigs affected by diarrhea with a mortality of 10% can be as high as 134 € per pig per year, as per some estimates from the EU.

Diarrhea in pigs is of many types like neonatal diarrhea, post-weaning diarrhea, porcine epidemic diarrhea, swine dysentery, coccidiosis, salmonellosis, porcine proliferative enteropathy, and rotaviral diarrhea.

Causes of pig diarrhea

• Parasites, such as coccidia, roundworms, and whipworms.
• Viral pathogens, like porcine epidemic diarrhea (PED), transmissible gastroenteritis (TGE), rotavirus types A, B, and C, and even porcine respiratory and reproductive syndrome (PRRS).
• Bacterial causes, such as E. coli, Salmonella, and, occasionally, Clostridium perfringens or C. difficile.
• The stress of weaning can often trigger an enteric challenge in the nursery, allowing these organisms to affect piglets negatively.

How do pigs get infected?

Pig diarrhea is majorly associated with the proliferation of enterotoxigenic pathogens in the pig’s intesne

1.   It starts with ingesting pathogens from the surroundings, followed by colonization in the jejunum and ileum of the pig’s intestine.

2.  It damages the intestinal villi, which leads to the loss of water, electrolyte, and nutrient absorption in the pig’s body.

3.  It causes diarrhea, weight loss, and economic loss.

Cut off the use of antibiotics:

Historically, antibiotics as well as high doses of zinc oxide and copper sulfate have been commonly used to control diarrhea in pigs, but their contribution to the issue of antibiotic residues and/or antimicrobial resistance remains significant. As a result, the EU has banned the use of antibiotics in pigs. The high level of zinc oxide used to prevent and reduce the development of diarrhea can lead to toxicity in animals, and bioaccumulation. It may contribute to the development of antimicrobial resistance. Due to the prohibition on the use of antibiotics, producers are turning towards natural alternatives.

Plant-based solutions are an effective natural alternative to antibiotics and can greatly prevent the harmful effects of antibiotics on pig health.

Roles of Phytoactive Ingredients :

Using phytoactive ingredients reduces the occurrence of pig diarrhea by more than 30%

• Phytoactive Ingredients possess direct microbiocidal action and avoid the proliferation of pathogenic bacteria in the gut, during the colonization stage and stress disruptors. They do not kill the beneficial  bacteria in the intestines
• They can stimulate the growth of favorable bacteria. This is associated with an improvement in digestive and immune functions.
• Some phytoactive molecules are able to stimulate the production of digestive enzymes, leading to better feed use and a significant increase in growth.
• These natural components also stimulate the immune system, making the animals more resistant to diseases.

DIAHALT

DIAHALT is the mixture of appropriately selected herbs and their blends, which positively reduce diarrhea in pigs. It is a natural solution for pig diarrhea. The phytomolecules present in each herb help to treat diarrhea in pigs by stimulating the natural defence mechanism of the intestinal epithelium, without any side effects on the pig’s health. They are responsible for the antidiarrheal activity, by increasing colonic water and electrolyte reabsorption and inhibiting intestinal motility. Natural fibres present in   help relieve mild-to-moderate diarrhea. It soaks up a significant amount of water in the digestive tract, making stool firmer and slower to pass.

                                     Pigs with healthy guts have healthier lives.

 

*References on request*

The physical appearance of the food is of great importance for its acceptance and demand in the market for consumers. While considering eggs along with shell color, taste, and appearance, yolk color is one of the most important factors in consumer perception of food quality, it influences consumer behavior and preferences for eggs. Carotenoids act as natural color pigments in a wide variety of organisms, including plants, algae, and some animals. They are responsible for the yellow, orange, and red hues found in fruits, vegetables, flowers, and even animal products like egg yolk and salmon fish.

With the well-known functional properties of carotenoids such as antioxidant and anti-inflammation, fortification and enrichment of edible eggs with carotenoids can increase the content of carotenoids in egg yolk and improve the appearance of eggs. The principle of egg yolk pigmentation relies on carotenoid-rich diets, efficient absorption, and deposition of these pigments into the yolk. As the content of carotenoids in the feed increases, their concentration in the egg yolk rises in direct proportion.

Producers usually control and enhance yolk color by managing and optimizing the hen’s diet to meet consumer preferences and standards.

Yellow and Red Carotenoid Pigments: 

Absorption spectra of carotenoid pigments and La Roche scale :

The wavelengths of the colours of the carotenoids used for egg yolk pigmentation fall between 400–500 nm (blue-green region) within the visible range of the color spectrum. To the human eye, such compounds are yellow to red. Yellow and orange carotenoids have a wavelength range of 445 to 450 nm, whereas red carotenoids have a wavelength range of 465 to 470 nm.

Absorption and transport of carotenoids to egg yolks:

Like other animals, dietary carotenoids are absorbed by birds through the intestinal mucosa, where they are built into lipoprotein particles and transported via the blood to peripheral organs and tissues including the reproductive system during oocyte development, which results in pigment deposition in the egg yolk.

Key challenges of using synthetic pigments:

Synthetic pigment like apo-ester is most commonly used as a commercial source of color. However, some research data suggest that these substances can negatively affect human health. Hence, a demand for natural alternatives to synthetic pigments, for use in egg and broiler chicken skin colouring, is increasing to mitigate the harmful impacts of synthetic ingredients on consumer health.

Natural Pigments:

Natural sources of carotenoids such as marigolds, lutein, paprika, etc. promote a higher carotenoid concentration, increasing carotenoid deposition in egg yolk and improving egg quality. Natural pigments can be used as a way to substitute the use of synthetic pigment in the diet without affecting performance and the poultry egg quality.

Depending upon the requirement of the intensity of yellow and red color deposition, we have a natural feed additive specifically for poultry, supporting both egg yolk and broiler skin pigmentation.

‘Vin-Yellow’ is obtained from marigold flowers and provides a bright yellow color to egg yolks. These carotenoids are absorbed and deposited in the yolk, giving it a natural yellow shade.

Vin-Red is obtained from Paprika extract and provides a reddish or orange hue to the egg yolk. These carotenoids are absorbed and deposited in the yolk, giving it a natural orange-red shade.

By incorporating ‘Vin Yellow’ / ‘Vin Red’ in the poultry diet, producers can consistently achieve the desired skin and egg yolk color regardless of seasonal changes in raw material availability, ensuring a reliable and appealing product that aligns with the market expectations.

Vibrant Outcomes of Natural Shades in Poultry

*References on request