Heat stress is one of the biggest challenges in poultry farming, especially in hot climates. High temperatures reduce feed intake, growth performance, and welfare of birds. To counter this, nutrition plays a central role. Feeding fats and oils not only provides energy but also helps reduce the negative effects of heat stress.

Why Fats and Oils Help

Fats and oils have a lower heat increment compared to carbohydrates and proteins. This means they generate less metabolic heat during digestion, which makes them an excellent energy source in hot weather. Supplementing diets with unsaturated fatty acids has been shown to increase the expression of heat shock protein 70, a natural defense that helps birds cope better with heat stress.

Nutritional Strategies to Mitigate Heat Stress

1. Increase dietary energy density
   Adding fats and oils improves energy intake without raising body heat. This allows birds to maintain performance while producing less metabolic heat.
   
2. Feed withdrawal
   Withdrawing feed for several hours before the afternoon peak temperature reduces metabolic heat load. Birds can then eat more during the cooler nighttime hours, easing stress during the hottest part of the day.
   
3. Electrolyte supplementation
   Adding electrolytes to drinking water replaces minerals lost due to heat stress. It also improves hydration and water intake, both of which are vital for maintaining productivity in hot conditions.
   
4. Provide cool water
   Keeping water below 25 C encourages drinking and helps lower core body temperature. Under normal conditions, birds drink 2 to 2.5 times more water than feed on a weight basis. In hot weather this ratio increases, making cool water an essential part of heat stress management.

The Role of Emulsifiers

Fats are insoluble in water and do not naturally mix in the aqueous environment of the gastrointestinal tract. The more emulsified a fat is, the more digestible it becomes, resulting in greater energy availability. Vitalsorb Pure is an emulsifying agent that contains phospholipid components to support oil-in-water emulsions. This improves the digestion and absorption of dietary fats and oils, especially saturated fats that are otherwise harder to utilize.

Finding the Right Balance

Effective supplementation of fats and oils requires balance between nutritional value, production efficiency, and cost. Farmers are encouraged to consult professionals and adapt strategies to their specific farm needs. With careful planning, feeding fats and oils can improve energy utilization, reduce heat stress, and support better poultry performance.

Feeding livestock is both an art and a science. Farmers and nutritionists are constantly seeking ways to get the most out of feed, improve animal health, and reduce costs. One innovation that has gained attention in recent years is slow release urea (SRU)—a specially designed form of non-protein nitrogen that helps ruminants such as cattle, sheep, and goats digest feed more efficiently.

This article explains what SRU is, how it works, and why it’s becoming important in modern ruminant diets.

What is Urea and Why is it Used in Ruminants?

Ruminants are unique animals because their stomachs host billions of microbes that can turn non-protein nitrogen (NPN) into high-quality microbial protein. Microbial protein is the best form of protein for ruminants because the amino acid profile matches the animal’s requirements whereas other protein sources are generally low in some amino acids eg methionine. Urea is the most common NPN source used in feed.

• Regular urea provides a quick nitrogen supply to rumen microbes, but it breaks down too fast, releasing ammonia that can overwhelm the animal’s system if not balanced with enough energy (from starches and sugars).
  
• If rumen microbes can’t capture this nitrogen quickly, it is lost as waste—or worse, it can cause toxicity.

This is where slow release urea comes in.

What is Slow Release Urea (SRU)?

Slow release urea is urea that has been specially coated or chemically modified to release nitrogen gradually inside the rumen.

• Instead of a sudden spike of ammonia, nitrogen is made available over 8–12 hours (depending on the product).
  
• This matches better with the animal’s normal feeding and digestion pattern, giving microbes a steady supply of nitrogen.

Think of it like a “time-release capsule” for livestock designed to feed the rumen microbes steadily, rather than dumping all the nutrients at once.

Benefits of Using SRU

1. Improved Feed Efficiency
Research shows that SRU improves how well cattle convert feed into milk or meat.

• A meta-analysis of trials in dairy cows has shown increases in milk yield and a 3% improvement in feed efficiency.
  
• Beef cattle trials reported 8% better average daily gains and 8% improvement in feed efficiency when SRU replaced part of the protein in the diet.

2. Reduced Risk of Toxicity
Because SRU doesn’t flood the rumen with nitrogen at once, the risk of ammonia poisoning is much lower. This makes it safer for farmers to use compared to raw urea.

3. Cost Savings
Protein ingredients like soybean meal and canola meal are expensive.

• SRU allows partial replacement of these costly ingredients.
  
• For every 1 kg of SRU, cattle can receive the equivalent protein value of 5–6 kg of soybean meal, depending on diet balance (256% CP vs 44-48% CP).

4. Ration flexibility
SRU creates space in the diet that can be used to include more forage for a rumen friendly diet or a more concentrated diet for higher energy where DMI is not enough to maximise milk yields.

5. Environmental Benefits
Nitrogen that isn’t used by the cow is excreted into the environment, often as urea in urine.

• SRU improves nitrogen capture by microbes, which reduces nitrogen waste by up to 20% in some trials.
  
• This supports more sustainable farming by lowering pollution risks.
  

How SRU Works in Practice

Imagine feeding a dairy cow a typical ration: silage/forage, grains, and protein meals. If you add regular urea, nitrogen is available in minutes—but starches from grains and forages may take longer to break down. This mismatch means microbes can’t use the nitrogen efficiently.

SRU fixes this by slowing the release so that nitrogen is available when the energy is available. Microbes grow better, produce more microbial protein, and in turn, the cow gets more amino acids for milk and muscle.

Things Farmers Should Know

1. Not a Total Replacement
   
   • SRU is not meant to replace all protein sources. It works best when partially replacing soybean meal, cottonseed meal, or other protein ingredients.
     
     
2. Balanced Diet Still Needed
   
   • Energy sources (like maize, barley, forage or molasses) must be present so microbes can use the nitrogen effectively.
     
     
3. Feeding Rates
   
   • Recommended inclusion is usually 50–150 grams per head per day for dairy cows, depending on diet formulation. Trial work and commercial experience has also used higher rates e.g. 250g for high producing dairy cows. For beef cattle the range is normally 50-100 g per head per day. Caution must be taken if other NPN sources are present and dose rates adjusted.
     
   • Overfeeding—even with SRU—can still cause imbalances.
     
     
4. Product Quality Matters
   
   • Not all SRUs are the same. Coating technology, particle size, and release rates vary. Farmers should use products backed by research and field data.
     
   • Not all SRUs are the same. Coating technology, particle size, and release rates vary. Farmers should use products that have a release rate matching their diet and usage conditions.
     

The Bigger Picture

Feeding ruminants has always been about balance—matching what microbes need with what the cow needs. SRU is a tool that helps farmers:

• Produce more milk and meat with fewer inputs.
  
• Lower costs without sacrificing quality.
  
• Reduce the farm’s environmental footprint.

For farmers looking to combine traditional animal husbandry with modern nutrition science, slow release urea represents a bridge between efficiency and sustainability.

Conclusion

Slow release urea is more than just another feed additive—it’s a smarter way to provide protein to ruminants. By releasing nitrogen gradually, it improves microbial growth, enhances productivity, and reduces waste.

In a world where feed costs are rising and sustainability matters more than ever, SRU is proving to be a valuable innovation that helps farmers feed their animals—and the world—more efficiently.

Mastitis remains one of the most common and costly diseases in dairy production. It not only reduces milk yield but also affects cow welfare and increases veterinary expenses. While nutrition and housing are important in prevention, milking practices are one of the most direct and effective ways to control mastitis. Proper milking reduces bacterial entry, protects the udder, and supports the cow’s natural immunity.

1. Reduces Bacterial Entry

The teat canal is the main entry point for pathogens such as Staphylococcus aureus, Streptococcus agalactiae, and E. coli. Keeping teats clean before milking is essential. Pre-dipping in disinfectant and drying teats with individual towels significantly reduces bacterial load. Milkers should also avoid dirty hands or cloths to minimize contamination.

2. Prevents Teat-End Damage

Mechanical or physical damage to teat ends increases the risk of infection. Over-milking, incorrect vacuum pressure, or poorly maintained machines can cause cracks or rough teat surfaces. These small injuries prevent the teat canal from sealing properly after milking, creating a pathway for bacteria. Correct machine settings, regular equipment checks, and timely removal of clusters help maintain healthy teat ends.

3. Maintains Teat Sphincter Function

After milking, the teat sphincter remains open for 30 minutes to 2 hours. During this time, cows are more vulnerable to bacteria from bedding, manure, or the environment. Gentle handling and well-functioning equipment reduce unnecessary damage and allow the sphincter to close more quickly, lowering the risk of new infections.

4. Supports Udder Immunity

Stress has a direct effect on a cow’s immune system. Painful or inconsistent milking raises cortisol levels, which weakens the natural defense response. A calm, consistent routine not only improves cow comfort but also enhances the udder’s ability to fight off bacteria. This highlights the importance of proper training for milkers and maintaining a low-stress milking environment.

5. Optimizes Milk Flow

Good preparation before attaching the machine is critical. Forestripping and udder massage stimulate oxytocin release, which ensures complete milk let-down. Incomplete milking leaves residual milk in the udder, and this leftover milk provides an ideal environment for bacterial growth. Proper stimulation and efficient milking routines reduce this risk.

6. Improves Hygiene Through Post-Milking Teat Dips

Immediately after milking, applying disinfectant teat dips such as iodine, chlorhexidine, or lactic acid helps kill bacteria on the teat surface. Since the sphincter is still open, post-milking hygiene is one of the most effective defenses against new infections.

Conclusion

Proper milking practices are essential for mastitis prevention. Clean teats, healthy teat ends, full milk-out, and reduced stress all contribute to healthier udders. Studies show that farms with consistent hygiene and well-maintained equipment can reduce mastitis cases by up to 50 percent compared to herds with poor routines.

By prioritizing correct milking procedures, farmers can protect cow health, safeguard milk quality, and improve profitability. Preventing mastitis is not only a matter of disease control but also an investment in long-term dairy sustainability.

Mastitis remains one of the most costly diseases in dairy farming, reducing milk yield, affecting cow health, and draining farm profitability. Traditionally, the Five Freedoms of Animal Welfare have set the foundation for decent cow care. But modern dairy science shows that simply preventing suffering is not enough. To truly improve dairy cow welfare and farm efficiency, producers must go beyond comfort and focus on creating positive experiences for cows.

This shift directly impacts mastitis prevention and results in significant cost savings for dairy farmers.

The Five Freedoms: A Foundation for Animal Welfare

The classic Five Freedoms provide a strong welfare baseline:

1. Freedom from hunger and thirst – access to clean water and a nutritious diet.
   
2. Freedom from discomfort – a suitable environment with shelter and rest areas.
   
3. Freedom from pain, injury, or disease – prevention and treatment of illness.
   
4. Freedom to express normal behaviour – space and social opportunities.
   
5. Freedom from fear and distress – care that avoids mental suffering.
   

These freedoms are essential, but today’s consumers and research push dairy farms toward something more: positive welfare that enhances cow health and productivity while lowering mastitis risk.

Positive Experiences That Reduce Mastitis in Dairy Cows

Grazing and Outdoor Access

Allowing cows to graze, even part of the day, provides proven benefits. Grazing lowers somatic cell counts (SCC), one of the key indicators of mastitis. It also reduces the stress of standing on hard flooring, which protects udders and hooves, while fresh air and sunlight limit bacterial growth.

Research shows pasture-based systems can reduce mastitis incidence by up to 25 percent, saving farmers on treatment costs and improving milk quality.

Cow–Calf Interaction

While traditional dairy systems often separate calves immediately, limited early-life cow–calf interaction can improve herd health in the long run. Calves exposed to maternal antibodies and social contact develop stronger immune systems. As replacement heifers, these animals are less prone to mastitis later in life.

Each mastitis case in a young heifer can reduce first-lactation yield by 200 to 400 litres. Preventing disease through stronger immunity directly protects future farm income.

Better Herd Health and Reduced Antibiotic Use

Preventive welfare practices such as clean bedding, stress reduction, and balanced diets cut down on infections and reduce reliance on antibiotics. This leads to fewer discarded milk batches due to residues and lowers the risk of antimicrobial resistance, which is increasingly important for consumer confidence and regulatory compliance.

The cost of antibiotics for mastitis treatment averages €30 to €60 per case, and when discarded milk is included, total costs can double.

Longer Cow Life Expectancy

Mastitis is one of the top three causes of early culling in dairy cows. Preventing it allows cows to remain productive for four to five lactations instead of the usual two to three. This reduces the need for expensive replacement heifers, which can cost €1,200 to €1,800 each.

By reducing mastitis incidence, farms can extend cow longevity and save €300 to €400 per animal annually in replacement and productivity costs.

The Economics of Mastitis Prevention

Mastitis is not only a welfare issue, it is also a serious economic burden. Each case of clinical mastitis costs between €200 and €400, factoring in treatment, discarded milk, labour, and yield losses. Subclinical mastitis, which is harder to detect, can silently reduce yield by 5 to 15 percent, representing hundreds of litres of milk lost per cow per lactation.

For a herd of 100 cows, even with a modest 20 percent incidence rate, annual mastitis costs can easily exceed €8,000 to €12,000. By adopting cow welfare measures that reduce mastitis incidence by 20 to 30 percent, farmers could save thousands of euros each year, while also improving herd health and milk quality.

Mastitis Prevention: A Win–Win for Cows and Farmers

The conclusion is clear. Decent comfort and the old Five Freedoms are no longer enough. By creating positive experiences for dairy cows through grazing access, cow–calf interaction, preventive health measures, and longer lifespans, farmers can enhance animal welfare while directly lowering mastitis rates.

Fewer mastitis cases mean lower veterinary costs, reduced antibiotic use, healthier herds, and more sustainable dairy production.

In short, mastitis prevention through positive welfare practices is not only good ethics, it is good business.


When it comes to broiler chicken nutrition, fats and oils are often viewed simply as an energy source. However, recent advances in poultry nutrition show that lipids play a much bigger role in performance, welfare, and meat quality. In Part 1, we explored how fats enhance growth, feed efficiency, and nutrient absorption. In this second part, we look deeper into additional benefits that make fats and oils essential tools for modern poultry production.

1. Better Palatability for Increased Intake
Fats enhance the texture and taste of feed, making it more appetising for broilers. Improved palatability encourages greater feed intake, which directly supports growth performance and flock uniformity.

2. Improved Heat Tolerance
During hot seasons, broilers often face heat stress, which negatively impacts productivity. Feeding higher fat diets helps reduce metabolic heat production compared to carbohydrate and protein metabolism. This means broilers can maintain performance and welfare even in high-temperature environments.

3. Carcass Quality Improvements
The type of fat included in broiler diets directly influences the fatty acid composition of the meat. By using tailored fat sources, producers can enhance meat quality such as boosting omega-3 levels to meet consumer demand for healthier poultry products.

4. Dust Reduction and Easier Feed Handling
Adding fats and oils reduces fines in pelleted feed, improving feed quality and reducing dust. This not only benefits bird health by minimising respiratory issues but also improves working conditions for farm staff.

The Role of Emulsifiers in Fat Utilisation
Despite their benefits, fats are water-insoluble and not easily digested in the gastrointestinal tract. Emulsifiers, like Vitalsorb™ Pure, help break down fats into smaller droplets, improving digestion and absorption especially for saturated fats. This ensures broilers can extract maximum energy and nutrients from dietary lipids.

Conclusion
The effective supplementation of fats and oils in broiler diets goes far beyond just providing energy. From improving palatability and heat tolerance to enhancing carcass quality and feed handling, lipids are powerful tools in poultry nutrition. When combined with advanced emulsifiers, these benefits are amplified, driving both productivity and profitability. To achieve optimal results, nutrition strategies should always be tailored to the specific needs of the farm like balancing animal health, performance, and cost-effectiveness.

Research confirms that gram-positive bacterial infections in mastitis severely affect milk production, are highly contagious between cows, and lead to chronic infections. Evidence also supports monolaurin as an effective antimicrobial agent against these pathogens.

Severe Impact on Milk Production

Gram-positive mastitis pathogens cause significant production losses through multiple mechanisms:

Direct Production Decreases: Studies show that Staphylococcus aureus mastitis results in substantial milk production losses, with infected cows showing chronically reduced milk yield compared to uninfected animals. Even subclinical infections cause persistent decreases in milk production that can last for months or entire lactations.

Economic Impact: Research indicates that gram-positive cases cause approximately 128-133 kg milk loss over 50 days following clinical mastitis, representing substantial economic losses to dairy operations. The chronic nature of these infections means production losses persist much longer than with environmental pathogens.

Tissue Damage: Gram-positive bacteria produce degradative enzymes and toxins that irreversibly damage milking tissue, ultimately decreasing milk production capacity permanently. *Staphylococcus aureus* particularly causes abscess formation within milk-producing tissues, significantly reducing milk production.

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Highly Contagious Nature

Multiple scientific studies demonstrate the contagious characteristics of gram-positive mastitis pathogens:

Cow-to-Cow Transmission: *Staphylococcus aureus* is highly contagious and spreads primarily during the milking process through contaminated milking equipment, milkers’ hands, and contact between infected and uninfected cows. Research shows this pathogen spreads from cow to cow primarily during milking.

Rapid Herd Spread: Studies classify *Staphylococcus aureus* and *Streptococcus agalactiae* as contagious pathogens that show rapid spread in a herd resulting in large numbers of infected animals. Cornell University research confirms that infected cows are always the source of new infections for *Streptococcus agalactiae*.

Reservoir and Transmission: The primary reservoirs are infected udders, teat canals, and teat lesions, with bacteria spreading through mechanical transfer via milking equipment, hands, and contaminated materials. Research demonstrates that contaminated milking equipment can spread bacteria from one udder to the next.

Herd-Level Impact: Studies show that in dairy farms with high bulk tank milk somatic cell counts, cow-level prevalence of *S. aureus* infections may increase to 50-75%with individual quarter prevalence of 10-25%. This contrasts sharply with environmental pathogens that rarely exceed 5% quarter prevalence.

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Chronic Mastitis Development

Scientific evidence consistently shows gram-positive bacteria cause chronic, persistent infections:

Biofilm Formation: Research demonstrates that both *Staphylococcus aureus* and *Streptococcus agalactiae* form protective biofilms within the udder, making them resistant to immune responses and antibiotics. Studies show all *S. agalactiae* isolates produced biofilm, with 58.6% classified as strong producers.

Persistent Infections: *Staphylococcus aureus* commonly produces chronic infections that persist from one lactation to another despite dry cow therapy. Research indicates these bacteria can survive indefinitely in mammary glands by forming biofilms.

Treatment Resistance: Scientific studies show that antibiotic treatment of *S. aureus* infections are not effective, with very low cure rates. The ability to form biofilms and adapt to host environments makes them harder targets for treatment.

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Monolaurin Efficacy Against Gram-Positive Mastitis Pathogens

Extensive research supports monolaurin’s antimicrobial activity against gram-positive mastitis pathogens:

Broad-Spectrum Activity: Multiple studies demonstrate that monolaurin exhibits significant antimicrobial activity against *Staphylococcus aureus* with MIC values ranging from 250-2000 μg/mL. Research shows 100% sensitivity rates of gram-positive bacteria including *Staphylococcus aureus* and *Streptococcus* species to monolaurin.

Clinical Trial Results: A controlled study in buffalo with subclinical mastitis showed 90% recovery rate when monolaurin was combined with antioxidants, compared to 70% with antioxidants alone[20]. The study concluded that monolaurin addition significantly improved therapeutic efficacy[20].

Mechanism of Action: Research shows monolaurin disrupts bacterial cell walls and membranes, with scanning electron microscopy revealing cell elongation and swelling in *S. aureus* outer membrane after treatment. Studies demonstrate monolaurin reduces β-lactamase gene expression by 71-88%, potentially overcoming antibiotic resistance.

Synergistic Effects: Clinical studies show synergistic effects between monolaurin and β-lactam antibiotics with synergism rates of 83.3-100% against *Staphylococcus aureus*. This combination allows for reduced antibiotic dosages while maintaining effectiveness.

Biofilm Disruption: Research demonstrates monolaurin’s ability to inhibit biofilm formation and eradicate pre-existing biofilms formed by MRSA, with dose-dependent inhibitory effects. Studies show monolaurin reduces bacterial cell attachment and biofilm formation compared to controls.

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Mastitis continues to be one of the most costly and complex health challenges facing the dairy industry worldwide. Among the different causative agents, the group of coliform bacteria, containing mainly the gram-negative bacteria Escherichia coli, Klebsiella, and Enterobacter, stands out for its severe impact on milk yield and overall cow health.

Unlike contagious mastitis pathogens, however, coliform bacteria are primarily environmental in origin. This means that while individual cases can be devastating, coliform mastitis does not typically spread between cows or sweep through entire herds.

This article explores the scientific evidence behind coliform mastitis, focusing on its effects on milk production, its environmental nature, and the implications for herd management and economics.

The Science Behind Coliform Mastitis

Coliform bacteria are widespread in the environment. They are found in manure, bedding materials, soil, feed, and water. Cows are exposed daily, making coliform mastitis one of the most common environmental mastitis challenges.

Pathogenesis: How Coliform Mastitis Develops

• The infection typically occurs when coliform bacteria penetrate the teat canal between milkings.
  
• Once inside the udder, the bacteria multiply rapidly and release endotoxins, which trigger a strong inflammatory response.
  
• These toxins not only damage mammary epithelial cells but also affect the entire cow, leading to systemic symptoms such as fever, dehydration, and even septicemia in severe cases.
  

This rapid onset explains why coliform mastitis can be both sudden and severe, often requiring urgent veterinary intervention.

Severe Impact on Milk Production

One of the defining features of coliform mastitis is its dramatic reduction in milk yield. The economic consequences are largely driven by these production losses.

Measured Milk Yield Reductions

• Clinical mastitis cases: Milk production declines by 15 to 50 percent during the acute stage of infection.
  
• Subclinical cases: Even in the absence of obvious symptoms, infected cows produce 5 to 15 percent less milk than healthy counterparts.
  
• Long-term consequences: Some studies report that cows affected by E. coli mastitis may never fully regain pre-infection milk yield levels, particularly if tissue damage is extensive.
  

Mechanism of Production Losses

The key driver of reduced yield is the endotoxin-mediated damage to mammary tissue. Once released, endotoxins:

1. Destroy secretory epithelial cells, lowering milk secretion capacity.
   
2. Induce systemic illness (fever, anorexia, dehydration), reducing the cow’s metabolic ability to sustain lactation.
   
3. Alter immune response in the mammary gland, which can prolong recovery and reduce efficiency.
   

Economic Consequences

Mastitis remains the single most expensive disease in dairy herds. Across studies:

• The average cost per cow affected by mastitis is estimated in the hundreds of euros annually.
  
• 54 to 60 percent of this cost comes directly from milk yield losses.
  
• Other costs include discarded milk, veterinary treatments, labor, culling, and premature replacement.
  

Thus, while coliform mastitis is not highly contagious, it is economically devastating due to its immediate production impact.

Environmental Pathogen with Low Contagiousness

A critical difference between coliform and contagious mastitis pathogens lies in their transmission pathways.

Limited Cow-to-Cow Transmission

Scientific reviews consistently conclude that cow-to-cow spread of coliform bacteria is minimal. Unlike pathogens such as Staphylococcus aureus, coliform bacteria are not primarily transmitted during milking or close contact.

Instead, exposure is dominated by environmental reservoirs.

Environmental Reservoirs of Coliforms

• Escherichia coli: Normally inhabits the gastrointestinal tract but contaminates bedding and manure.
  
• Klebsiella species: Frequently associated with organic bedding materials such as sawdust and recycled manure solids, as well as soils and plant matter.
  
• Enterobacter species: Common in soil, grains, and water sources.
  

This explains why housing conditions, bedding quality, and hygiene play such central roles in coliform mastitis risk.

Infection Patterns

• Timing: Infections usually occur between milkings when teats are exposed to contaminated bedding or environments.
  
• Prevalence: Even in herds with high clinical mastitis incidence (>25 percent of cows annually), coliform infections rarely exceed 5 percent of udder quarters at a given time.
  
• Duration: Coliform intramammary infections are typically short-lived. E. coli infections clear in under 10 days, while Klebsiella infections average about 21 days. This stands in contrast to contagious pathogens that establish chronic, long-term infections.
  

Risk Factors for Coliform Mastitis

Several herd-level factors increase the likelihood of coliform mastitis outbreaks:

1. Bedding materials: Organic bedding, particularly sawdust or recycled manure solids, provides an excellent growth medium for coliform bacteria.
   
2. Poor housing hygiene: Dirty stalls, wet environments, and manure accumulation heighten bacterial loads.
   
3. Teat end exposure: Teat injuries or poor teat condition increase susceptibility.
   
4. Transition period stress: Fresh cows are more vulnerable due to immunosuppression around calving.
   
5. Nutritional factors: Trace mineral deficiencies (e.g., selenium, zinc) may weaken immune defenses.
   

Strategies for Prevention and Control

Since coliform mastitis is environmental in nature, prevention focuses less on isolation and more on environmental management and cow resilience.

1. Bedding and Housing Hygiene

• Use clean, dry, and well-managed bedding materials.
  
• Avoid organic bedding types known to harbor coliforms, or replace them frequently.
  
• Keep stalls dry and reduce manure accumulation.
  

2. Milking Hygiene

• Ensure proper pre- and post-milking teat disinfection.
  
• Maintain clean milking equipment to minimize bacterial exposure.
  

3. Cow Immunity Support

• Provide balanced nutrition with adequate trace minerals and vitamins.
  
• Consider targeted use of vaccines designed to reduce severity of coliform mastitis cases.
  
• Monitor transition cows closely, as they are most vulnerable.
  

4. Monitoring and Rapid Response

• Regularly perform somatic cell count (SCC) testing and milk cultures to detect subclinical infections.
  
• Treat acute cases quickly to reduce the severity of systemic illness and production losses.
  

Key Takeaways

• Coliform mastitis causes severe production losses, with milk yield reductions of up to 50 percent in clinical cases.
  
• The primary damage is linked to endotoxins released by gram-negative bacteria, which affect both mammary tissue and the cow’s whole system.
  
• Unlike contagious mastitis pathogens, coliforms are environmental, thriving in bedding, manure, soil, and water.
  
• Transmission between cows is minimal, and infections are typically short-lived.
  
• Prevention strategies should focus on environmental hygiene, housing management, and cow immune support rather than quarantine protocols.
  

Conclusion

Coliform mastitis is best understood as a disease of high individual impact but low contagious potential. While it does not spread rapidly across herds, its economic and productivity costs per case are significant.

For dairy farmers, this means shifting focus toward environmental control and herd management practices rather than relying solely on treatment after infection occurs. By combining good housing hygiene, nutritional support, and early detection, producers can reduce the risk of coliform mastitis, safeguard milk yields, and improve overall herd welfare.

When margins are tight and performance targets climb ever higher, nutrition is the lever every producer can still pull. One of the simplest yet often underestimated tweaks is the strategic use of fats and oils in broiler rations. Lipids do far more than “fill up” the energy specs on a formulation sheet; handled correctly, they unlock a cascade of physiological advantages that translate into healthier birds and better returns.

Feeding fats and oils (lipids) to broilers provides several benefits that enhance their growth performance, health, and overall productivity, including:

1. Increased energy density – lipids are the most concentrated sources of energy, providing approximately 2.25 more metabolisable energy than carbohydrates or protein per weight basis, allowing for higher energy diets that can improve growth performance, and can be advantageous during periods of heat stress.
2. Improved feed efficiency – adding fats/oils to broiler diets typically improves feed conversion ratio.
3. Enhanced fat-soluble nutrient absorption- lipids improve the absorption of fat-soluble vitamins (A, D, E, K) and carotenoids.
4. Slower feed passage – lipids slow down the rate of feed passage through the digestive tract, allowing more time for nutrient absorption.
5. Enhanced immune function- some oils, particularly those rich in omega-3 fatty acids, can promote a more robust immune system in broilers.

The Emulsification Factor

Because fats are insoluble in water, they must be properly emulsified before birds can access all that energy. The finer the emulsion, the higher the digestibility and the more kilocalories actually reach the bloodstream. Vitalsorb™ Pure, our phospholipid-based emulsifier, creates stable oil-in-water emulsions that boost the digestion and absorption of dietary fats, particularly tough-to-break-down saturated fats.

Putting It All Together

Balancing the type and inclusion rate of fats against ingredient cost, production goals and on-farm conditions is both art and science. Work with a qualified nutritionist to tailor lipid supplementation and consider pairing those fats with a proven emulsifier like Vitalsorb™ Pure to capture every advantage discussed here.

Stay tuned for Part 2, where we’ll look at practical formulation tips and common pitfalls when adding fats and oils to broiler diets.

GN Good Nutrition—Nutrition that Builds Legacies.

Author: GN Good Nutrition Team
Reading time: 4 minutes

Why This Matters

If you manage a layer operation, you already know that every feed decision shows up in the egg basket or on your ledger. But one silent drain on profitability often slips under the radar: Fatty Liver Hemorrhagic Syndrome (FLS). Linked to excess or poorly managed dietary lipids, FLS can quietly reduce egg output, spike mortality, and dent flock welfare long before you spot a single outward sign.

Four Feed Traps That Push Hens Toward FLS

Risk Factor	How It Harms the Liver	Practical Watch-outs
1. Over-Conditioned Birds	Extra body fat crowds the liver and heightens bleeding risk at peak lay.	Monitor body weight weekly; balance dietary energy with adequate protein and micronutrients.
2. Saturated vs. Unsaturated Fat	Animal-based saturated fats are stored more readily in hepatocytes and trigger pro-inflammatory cytokines (TNF-α, IL-1, IL-6).	Prioritize quality vegetable oils or blended fat sources; test iodine value to gauge saturation.
3. Oxidized Oils	Rancid lipids generate free radicals, enlarging the liver and impairing production.	Keep storage tanks sealed, use antioxidants, and discard oil that fails peroxide value tests.
4. Missing Lipotropes	Without choline, methionine, or B-vitamins, the liver can’t “pack and ship” fat out.	Top-dress or premix proven lipotropic packages, especially during hot seasons.

The Emulsification Equation

Fats and water famously don’t mix, yet hens must emulsify lipids before they can absorb the energy you’re paying for. The finer the fat emulsion, the higher the digestibility and the lower the risk of liver overload.

That’s where Vitalsorb™ Pure makes a measurable difference. Its natural phospholipid components create stable oil-in-water emulsions, unlocking more calories per gram particularly from hard-to-digest saturated fats while keeping hepatic fat accumulation in check.

Formulation Checklist for an FLS-Smart Diet

1. Energy Density: Align kcal/kg with hen age, strain, and climate; avoid “one-formula-fits-all.”
   
2. Fat Quality: Source verified, low-peroxide oils and rotate suppliers during storage bottlenecks.
   
3. Balanced Amino Acids: Ensure ideal protein, especially methionine + cystine, to synergize with choline.
   
4. Micronutrient Shield: Include selenium and vitamin E to quench oxidative stress.
   
5. Emulsifier Support: Add Vitalsorb™ Pure at recommended rates to boost fat utilization and cut FLS risk.
   

Tradition Meets Innovation

At GN Good Nutrition, we’re a family-run business inspired by time-honored farming values and backed by modern feed science. Our tagline “Nutrition that Builds Legacies” drives every solution we offer, from sustainable raw-material sourcing to breakthrough additives like Vitalsorb™ Pure.

Key Takeaways

• FLS is preventable: fine-tune energy, fat type, and lipotropic support.
  
• Oxidation control is non-negotiable rancid oil costs far more than it saves.
  
• Emulsification unlocks hidden ME, reducing feed costs and liver stress.
  

Ready to Safeguard Your Flock?

Let our poultry nutrition specialists tailor a cost-effective, FLS-smart fat program for your farm.

➡️ Contact us today to schedule a free ration review.

Because healthy hens build healthy legacies—one egg at a time.

As poultry producers push for higher productivity, nutrition becomes an even more vital piece of the puzzle. Among the various dietary components that influence hen health and egg production, fats and oils often overlooked play a surprisingly powerful role. When used correctly, these lipid sources can support energy needs, reduce liver fat buildup, and even protect the liver from inflammation.

But there’s more to this story than just adding oil to the feed. Let’s explore how feeding fats and oils can help combat Fatty Liver Hemorrhagic Syndrome (FLHS) in layer hens and what it takes to do it right.

The Hidden Challenge: Fatty Liver Syndrome in Layers
Fatty Liver Syndrome (FLS) is a significant metabolic disorder in laying hens, marked by excessive fat accumulation in the liver. This condition can lead to reduced productivity and poor healthh. Fortunately, nutrition, particularly the type and quality of fat in the diet offers a key tool in managing and preventing FLS.

1. Lipids: Efficient Energy Without the Downsides
   Fats and oils are the most energy-dense nutrients in a hen’s diet offering over twice the energy of carbohydrates or proteins by weight. This makes them especially valuable for high-producing layers. By supplying energy through fats rather than excess carbohydrates (which are more likely to contribute to liver fat), hens can perform at their best without increasing their risk of FLS.
   
2. Mobilizing Liver Fat with Unsaturated Oils
   Unsaturated fatty acids found in soybean, sunflower, canola, and flaxseed oils are particularly effective in mobilizing fats from the liver. This not only helps prevent fat accumulation but also ensures that dietary fats are used efficiently throughout the body. In contrast, saturated fats are more likely to stay lodged in the liver, increasing the risk of FLS.
   
3. Fighting Inflammation for Liver Health
   Beyond fat metabolism, unsaturated fats also bring anti-inflammatory benefits. Chronic inflammation is a major contributor to liver damage in hens. By reducing these inflammatory responses, unsaturated fats help preserve liver integrity. When combined with lipotropic agents like choline and methionine, they further support the transport and metabolism of fats amplifying the protective effect.

Enhancing Fat Digestion: The Role of Emulsifiers
One challenge with feeding fats is that they’re insoluble in water and don’t mix well in the digestive tract. That’s where emulsifiers come in. Products like Vitalsorb™ Pure which contain phospholipid components help emulsify fats into water-based environments, making them easier to digest and absorb. This is especially useful for saturated fats, which are otherwise harder for hens to utilize.

While fats offer clear benefits, they must be used wisely. Supplementation should strike a balance between nutritional value, production goals, and cost-effectiveness. A one-size-fits-all approach won’t work each farm needs tailored strategies based on its unique conditions and performance targets.

Fats and oils aren’t just fuel they’re a strategic tool in improving hen health, boosting production, and reducing the risk of Fatty Liver Syndrome. With the right combination of unsaturated oils, supporting nutrients, and digestibility enhancers like Vitalsorb™ Pure, producers can help their flocks stay healthy and productive.

In today’s high-demand egg market, understanding and optimizing fat nutrition isn’t just good science it’s good business. Before making changes, it’s best to consult with a poultry nutritionist or feed expert to ensure your supplementation plan is both scientifically sound and economically sustainable.