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Phytobiotics Hosts 2025 International IQ Inside Seminar on “Development and Innovation” in Animal Nutrition

Neuendettelsau, Germany & Kufstein, Austria – Phytobiotics Futterzusatzstoffe GmbH successfully hosted its 2025 International IQ Inside Seminar from September 21 to 26, once again bringing together leading experts and partners from around the world. The event combined a guided tour of Phytobiotics’ state-of-the-art production plant in Neuendettelsau, Germany, with two days of high-level scientific exchange in the scenic alpine town of Kufstein, Austria. This year’s overarching theme, “Development and Innovation,” set the tone for an inspiring week of discussion and discovery.

Maternal Flavour Imprinting: Stable Feed Intake Post-Weaning

The transition from sow’s milk to solid feed is one of the most critical periods in a piglet’s life. Decreased feed intake, weight loss, and a higher risk of gastrointestinal disturbances are common challenges immediately after weaning. A promising solution to mitigate these effects lies in the strategic use of flavours - not just post-weaning, but already during the sow’s gestation and lactation period.

A study using Bigarol^{^®} Extarom P, a powerful and heat-stable forest honey flavour with a hint of vanilla, demonstrates how maternal flavour imprinting through the sow can positively influence feed acceptance and performance after weaning.
Please note: this article presents only piglet data, as the focus was not on improving sow feed intake.

Flavours Science & Research Swine

The Hidden Cost of Heat: How Heat Stress Endangers Young Stock from Day One

Rising temperatures are no longer just a seasonal inconvenience—they’re a year-round threat to livestock welfare and productivity. Among the most vulnerable to heat stress are young calves, particularly those still dependent on maternal immunity and passive protection from colostrum. The combination of inadequate thermoregulation in calves and impaired immune transfer makes heat stress a silent but significant contributor to morbidity, reduced growth, and long-term productivity loss.

Challenges Flavours Ruminants Science & Research

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