Agribusiness had facts on its side when it said that without antibiotic growth promoters (AGPs), the cost of growing meat would rise back to historically high levels. Unfortunately, amid mounting scientific evidence that antibiotic resistance could be traced back to AGP use, this position became untenable.

When the EU banned AGP use in 2006, government was leading the industry away from reliance on livestock antibiotics. Within a few years however, American integrators undertook their own R&D efforts, in anticipation of the day when government and society would prohibit the use of AGPs.

As we approach the end of our decade, mass production of antibiotic free chicken and salmon are a reality, with red meat and seafood species soon to follow. This month's edition of LFB traces both the scientific research that implicated AGPs and the causation mechanisms that make sustainable, cost effective antibiotic free protein possible.

 

 

The full article is published on the December 2018 issue of LIVESTOCK & FEED Business. To read the full report, please email to inquiry@efeedlink.com to request for a complimentary copy of the magazine, indicating your name, mailing address and title of the report.