By the year 2050, our planet will be home to more than nine billion people.
Livestock farmers have to meet the growing demand for high-quality protein food products (milk and meat) to guarantee the safety of the increasingly demanding consumers (food safety, reduction in antibiotics use, etc.), in large volume and at a reasonable price to feed the planet.
They are also faced with poor cereal quality, which affects animal health and performance. Finding new solutions to meet the needs of future generations is a challenge that Phileo Lesaffre Animal Care embraces – we strive to enhance the lives of animals in order to better enhance the lives of people.
Backed by more than 30 years of experience and a global staff of 140 people, Phileo is positioning itself in the health through nutrition segment located at the crossroads of the world of agronomy (focused on livestock performance through nutrition) and the world of medicine (focused on treatment using antibiotics and vaccines).
Phileo is committed to delivering animal health and performance solutions based on live yeasts, bacteria and yeast products that contribute to food safety and the responsible use of antibiotics, including:
- Improvements in digestibility and bioavailability, for better feed efficacy and performance.
- Cost-effective nutritional alternatives, providing substitutes for unsustainable or limited feed sources.
- Control of the risk associated with bacterial toxins and mycotoxins through binding and detoxification.
- Enhancement of immune response and digestive health in preventive management
- Reduction of pathogen pressure to help limit the risk of antibiotic resistance.
- Optimisation of physiological mechanisms against stress, to support animal welfare. In every country, Phileo progress is led by the most advanced science as well as practical on-farm experience.
Visit the Phileo website here.
This blog is maintained by The Aquaculturists staff and is supported by the
magazine International Aquafeed which is published by Perendale Publishers Ltd
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