Coated fatty acids alter virulence properties of Salmonella Typhimurium and decrease intestinal colonization of pigs

Boyen, Filip; Haesebrouck, Freddy; Vanparys, A.; Volf, Jiřı́; Mahu, Maxime; Immerseel, Filip Van; Rychlı́k, Ivan; Dewulf, Jeroen; Ducatelle, Richard; Pasmans, Frank

doi:10.1016/j.vetmic.2008.05.008

Cited by 120 publications

(111 citation statements)

References 20 publications

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“…The results varied greatly between studies, possibly because of the large differences in the acidification process and dosage used (O'Connor et al, 2008). Of the different acidification methods and products, the use of coated butyric acid appears promising, as it decreased Salmonella shedding significantly in several studies (Van Immerseel et al, 2005;Boyen et al, 2008b;Guilloteau et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of three intervention strategies to reduce the transmission of Salmonella Typhimurium in pigs

Ridder

Maes

Dewulf

et al. 2013

The Veterinary Journal

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a b s t r a c tDespite current control measures, Salmonella in pigs remains a major public health concern. In this in vivo study, the effect of three intervention strategies on Salmonella Typhimurium transmission in pigs was evaluated. The first intervention was feed supplemented with coated calcium-butyrate (group A); the second comprised oral vaccination with a double-attenuated Salmonella Typhimurium strain (group B), and the third was acidification of drinking water with a mixture of organic acids (group C). After challenge at 8 weeks of age, animals were individually sampled for 6 weeks (blood once per week; faeces twice per week) and then were euthanased at 14 weeks of age. Post-mortem ileum, caecum, ileocaecal lymph nodes, and tonsils were sampled, along with ileal, caecal and rectal contents, and tested for the presence of Salmonella spp. Transmission was quantified by calculating an 'adjusted' reproduction ratio 'R a ' and its 95% confidence interval (CI).The proportion of pigs that excreted Salmonella spp. via the faeces was significantly higher in group C (58%, P < 0.0001) and the positive control group (41%, P = 0.03), compared to group B (15%), and the proportion in group C was also significantly higher than in group A (23%, P = 0.01). Group A had the lowest proportion of positive post-mortem samples (18%), followed by group B (31%), the positive control group (41%) and group C (64%) (P < 0.03). The highest transmission was seen in the positive control group and group C (R a = +1 with 95% CI [1.88; +1]), followed by group B (R a = 2.61 [1.21; 9.45]) and A (R a = 1.76 [1.02; 9.01]). The results of this study suggest that vaccination and supplementation of the feed with coated calcium-butyrate limited Salmonella transmission in pigs and might be useful control measures.

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Section: Introductionmentioning

confidence: 99%

Evaluation of three intervention strategies to reduce the transmission of Salmonella Typhimurium in pigs

Ridder

Maes

Dewulf

et al. 2013

The Veterinary Journal

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“…A study evaluated four SCFA (formic acid, acetic acid, propionic acid and butyric acid) and two MCFA (caproic and caprylic acid) in vitro and in vivo in pigs experimentally infected with Salmonella. Coated butyric acid decreased Salmonella levels in pig caecal content, whereas uncoated acids did not (Boyen et al, 2008). Another in vitro laboratory study simulating the porcine caecum evaluated the influence of sodium caproate, sodium caprylate and sodium caprinate on Salmonella growth.…”

Section: Nutritional Salmonella Control Strategiesmentioning

confidence: 99%

Nutritional strategies to combat Salmonella in mono-gastric food animal production

Berge

Wierup

2012

Animal

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Nutritional strategies to minimizeSalmonellain food animal production are one of the key components in producing safer food. The current European approach is to use a farm-to-fork strategy, where each sector must implement measures to minimize and reduceSalmonellacontamination. In the pre-harvest phase, this means that all available tools need to be used such as implementation of biosecurity measures, control ofSalmonellainfections in animals at the farm as well as in transport and trade, optimal housing and management including cleaning, disinfection procedures as well as efforts to achieveSalmonella-free feed production. This paper describes some nutritional strategies that could be used in farm control programmes in the major mono-gastric food production animals: poultry and pigs. Initially, it is important to prevent the introduction ofSalmonellaonto the farm throughSalmonella-contaminated feed and this risk is reduced through heat treatment and the use of organic acids and their salts and formaldehyde. Microbiological sampling and monitoring forSalmonellain the feed mills is required to minimize the introduction ofSalmonellavia feed onto the farm. In addition, feed withdrawal may create a stressful situation in animals, resulting in an increase inSalmonellashedding. Physical feed characteristics such as coarse-ground meal to pigs can delay gastric emptying, thereby increasing the acidity of the gut and thus reducing the possible prevalence ofSalmonella. Coarse-ground grains and access to litter have also been shown to decreaseSalmonellashedding in poultry. The feed can also modify the gastro-intestinal tract microflora and influence the immune system, which can minimizeSalmonellacolonization and shedding. Feed additives, such as organic acids, short- and medium-chain fatty acids, probiotics, including competitive exclusion cultures, prebiotics and certain specific carbohydrates, such as mannan-based compounds, egg proteins, essential oils and bacteriophages, have the potential to reduceSalmonellalevels when added to the feed. These nutritional strategies could be evaluated and used in farm control programmes.

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“…At the same time, some of these acids have been coated in an attempt to avoid an early absorption in the small intestine. The most relevant results of clinical trials evaluating the use of acids in the control of Salmonella infection in swine farms are summarized in Table 1 Wolf et al, 2001b;Tsiloyiannis et al, 2001;Anderson et al, 2004;Creus et al, 2007;Boyen et al, 2008;De Busser et al, 2008;Argüello et al, 2010b).…”

Section: Acidsmentioning

confidence: 99%

“…The concentration given must be related to the pH value (Boyen et al, 2008) and the duration of the treatment should be higher than a few weeks. No differences have been demonstrated between their administration in the feed or water.…”

Section: Acidsmentioning

confidence: 99%

Salmonella Control Measures at Farm in Swine Production

Argüello¹,

Rubio²,

Carvajal³

2012

Salmonella - Distribution, Adaptation, Control Measures and Molecular Technologies

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Coated fatty acids alter virulence properties of Salmonella Typhimurium and decrease intestinal colonization of pigs

Cited by 120 publications

References 20 publications

Evaluation of three intervention strategies to reduce the transmission of Salmonella Typhimurium in pigs

Evaluation of three intervention strategies to reduce the transmission of Salmonella Typhimurium in pigs

Nutritional strategies to combat Salmonella in mono-gastric food animal production

Salmonella Control Measures at Farm in Swine Production

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