The ability of different enteric pathogens and coliforms to trigger agglutination of yeast cells (Saccharomyces cerevisiae, NCYC 1026) and a yeast cell wall preparation (MOS) was examined. Five of seven strains of Escherichia coli and 7 of 10 strains of Salmonella typhimurium and Salmonella enteritidis agglutinated MOS and Sac. cerevisiae cells. Strains of Salmonella choleraesuis, Salmonella pullorum, and Campylobacter did not lead to agglutination. Two strains that agglutinated MOS (S. typhimurium 29E and Salmonella dublin) and one nonagglutinating strain (S. typhimurium 27A) were selected as challenge organisms for in vivo studies in chicks under controlled conditions. In a series of three trials in which 3-d-old chicks were orally challenged with 10(4) cfu of S. typhimurium 29E, birds receiving 4,000 ppm of dietary MOS had reduced cecal S. typhimurium 29E concentrations (5.40 vs 4.01 log cfu/ g; P < 0.05) at Day 10. In a second series of three trials with S. dublin as challenge organism, the number of birds that tested salmonella positive in the ceca at Day 10 was less when MOS was part of the diet (90 vs 56%; P < 0.05). To test the effect of MOS on concentrations of bacteria that do not express Type 1 fimbriae, a challenge trial was conducted with S. typhimurium 27A. However, strain 27A did not colonize the birds sufficiently to evaluate whether MOS affected its cecal concentration. Mannanoligosaccharide did not significantly reduce the concentrations of cecal coliforms (P < 0.10) although they were numerically lower. It had no effect on cecal concentrations of lactobacilli, enterococci, anaerobic bacteria, lactate, volatile fatty acid, or cecal pH.

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Animal feed additives are used worldwide for many different reasons. Some help to cover the needs of essential nutrients and others to increase growth performance, feed intake and therefore optimize feed utilization. The health status of animals with a high growth performance is a predominant argument in the choice of feed additives. The use of feed additives is more and more questioned by the consumers. Therefore, the feed industry is highly interested in valuable alternatives which could be accepted by the consumers. Probiotics, prebiotics, enzymes and highly available minerals as well as herbs can be seen as alternatives. Herbs, spices and their extracts (botanicals) have a wide range of activities. They can stimulate feed intake and endogenous secretions or have antimicrobial, coccidiostatic or anthelmintic activity. A major field of application of herbs is the protection of animals and their products against oxidation.

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Mannan-oligosaccharides (MOS), as zootechnical feed ingredients, are widely used in animal nutrition. MOS has been commercially available since the launch of Bio-Mos® in the early 1990's and has a substantial body of scientific papers and practical examples of its efficacy. Since 1999, the use of MOS in animal feed has become more prominent, mainly due to the European ban on prophylactic antibiotic growth promoters in animal feed. MOS, with its ability to bind and limit the colonisation of gut pathogens, has proven to be an effective solution for antibiotic-free diets, as well as providing support for immunity and digestion. MOS has been shown to improve gastrointestinal health, thus improving wellbeing, energy levels and performance. Most MOS products, particularly those that have been scientifically developed, derive from the cell wall of the yeast, Saccharomyces cerevisiae. In 2009, a mannose-rich fraction (MRF) product was commercially launched as a 'second generation' of these MOS-type products, with enhanced activities in immune modulation and intestinal health. The purpose of this paper is to review the existing data on the benefits of MOS for all species of animals, discuss its mechanisms of action in vivo and compare the benefits of using second generation MRF to original MOS.

The aim of this study was to determine the levels of cadmium, lead, iron, zinc, selenium, manganese, copper and molybdenum in different cuts of beef, pork, lamb, chicken and foal collected from supermarkets and butcheries in Switzerland. The concentrations of manganese, copper, molybdenum, zinc, iron, selenium, cadmium and lead were determined by inductively coupled plasma mass spectrometry (ICP-MS) after microwave digestion. Mean values and their respective coefficients of variation were calculated from the measured concentrations. The concentrations found for cadmium and lead ranged from 0.6 to 3.9 mg/100 g and 1.0 to 2.1 mg/100 g, respectively. Concentrations ranged between 0.5 and 3.3 mg/100 g for iron, 0.7 and 5.1 mg/100 g for zinc, 9 and 44 mg/100 g for selenium, 3.1 and 16.7 mg/100 g for manganese, 0.3 and 132 mg/100 g for copper and 0.9 and 3.2 mg/100 g for molybdenum. Differences found for the concentrations in meat from different species as well as between the individual meat cuts were notable for iron, zinc, selenium and copper. Manganese concentrations were found to vary unsystematically within muscles and species. Molybdenum concentrations were higher in chicken meat in comparison with the mammalian meats. The highest coefficients of variation were found for manganese (13% to 142%) and copper (13% to 224%), while the lowest was found for zinc (4% to 45%). In conclusion, in order to provide an accurate overview and to be able to calculate reliable dietary intakes, it is important to include the variability in food composition data.

Two bio-assays were conducted to evaluate turmeric root powder and mannan-oligosaccharides (MOS) as alternatives to feed antibiotics for broilers. In one trial, one hundred and eighty 19-days old broilers assigned to 18 groups of 10 were fed on one of six experimental diets with three replicates during four weeks. The diets included a basal feed without additives and with either virginiamycin, MOS, or turmeric at 1, 2 and 3 g/kg, respectively. In the second trial, one hundred and forty four 21-days old broilers arranged in 16 groups of nine were fed on the first four diets with four replicates for a similar period. Virginiamycin, MOS and turmeric (1 g/kg) in the first trial generally improved the weight gain of broilers by 3.4, 6.2 and 5.3%, respectively. In the second trial they increased the weight gain significantly (p<0.05) by 8.8, 8.0 and 15.1%, respectively. Additives improved the feed efficiency up to 15.1% and carcass recovery up to 3.1% (p<0.05). Virginiamycin, MOS and turmeric (1 g/kg) markedly reduced the abdominal fat content from 1.91% BW in the control to 1.44, 0.97 and 1.2% BW, respectively, in the first trial. The corresponding values obtained in the second trial were 1.01, 0.55 and 0.6%, respectively as compared to 1.22% in the control group. All additives showed a remarkable inhibition of duodenal coliform bacteria, yeast and mould in the caecum, and all viable microbes in the ileum. A significant (p<0.05) improvement in energy and protein utilization could be recorded with supplemented diets except for high turmeric diets. Dietary 2 and 3 g/kg addition of turmeric reduced energy and protein utilization as well as fat deposition. Present results reveal that turmeric and MOS are satisfactory alternatives to antibiotics in broiler feeds. Both MOS and turmeric possess an antimicrobial effect in vivo. Turmeric may also depress fat deposition in broilers.

The effect of carbohydrate, protein and fat ingestion on simple as well as complex cognitive functions and the relationship between the respective postprandial metabolic changes and changes in cognitive performance were studied in fifteen healthy male students. Subjects were tested in three sessions, separated by 1 week, for short-term changes in blood variables, indirect calorimetry, subjective performance and different objective performance tasks using a repeatedmeasures counterbalanced cross-over design. Measurements were made after an overnight fast before and hourly during 3 h after test meal ingestion. Test meals consisted of either pure carbohydrates, protein or fat and were served as isoenergetic (1670 kJ) spoonable creams with similar sensory properties. Most aspects of subjective performance did not differ between test meals. For all objective tasks, however, postprandial cognitive performance was best after fat ingestion concomitant with an almost constant glucose metabolism and constant metabolic activation state measured by glucagon:insulin (G:I). In contrast, carbohydrate as well as protein ingestion resulted in lower overall cognitive performance, both together with partly marked changes P , 0´001 in glucose metabolism and metabolic activation. They also differently affected specific cognitive functions P , 0´05 in relation to their specific effect on metabolism. Carbohydrate ingestion resulted in relatively better short-term memory and accuracy of tasks concomitant with low metabolic activation, whereas protein ingestion resulted in better attention and efficiency of tasks concomitant with higher metabolic activation. Our findings support the concept that good and stable cognitive performance is related to a balanced glucose metabolism and metabolic activation state. Cognitive performance: Macronutrient ingestion: Postprandial metabolismThe relationship between postprandial metabolism and cognitive behaviour after macronutrient ingestion is only marginally characterised, and outcomes are not conclusive. Furthermore, there is little understanding of how the multitude of postprandial metabolic changes affect simple and complex cognitive functions as well as different mood states (for review, see Bellisle et al. 1998).The inconsistent results regarding macronutrient ingestion and cognitive behaviour can mainly be explained by methodological differences, such as consideration of baseline values or differences in time intervals of postprandial measurements, as well as by the difficulty in defining and differentiating indices to study. In most studies mixed meals high in one macronutrient were tested instead of pure macronutrient preparations, and interactions between macronutrients were not considered. Observed effects can not therefore be related unambiguously to a single macronutrient. Furthermore, the complex meals usually differed in energy content, volume and sensory properties (e.g. taste, pleasantness, texture), which may all influence behaviour and mental performance (Craig, 1986; Rogers, 199...