Effects of dietary additives (potassium diformate/organic acids) as well as influences of grinding intensity (coarse/fine) of diets for weaned piglets experimentally infected with <i>Salmonella</i> Derby or <i>Escherichia coli</i>

Taube, Venja; Neu, Marion Edith; Hassan, Y. M.; Verspohl, Jutta; Beyerbach, Martin; Kamphues, Josef

doi:10.1111/j.1439-0396.2008.00894.x

Cited by 35 publications

(35 citation statements)

References 15 publications

(31 reference statements)

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“…Several studies have evaluated the effect on Salmonella control of on-farm treatment of feed or water with acids (Letellier et al, 2000;van der Wolf et al, 2001;Lo Fo Wong et al, 2004;Canibe et al, 2005;Farzan et al, 2006;Creus et al, 2007;Poljak et al, 2008;De Busser et al, 2009;Taube et al, 2009;Tanaka et al, 2010). The results varied greatly between studies, possibly because of the large differences in the acidification process and dosage used (O'Connor et al, 2008).…”

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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“…Weaned piglets given organic acids (like citric, fumaric, lactic and formic acids) showed improved growth performance and health (Edmonds et al, 1985;Giesting and Easter, 1985;Tsiloyiannis et al, 2001). In a study in-feed organic acids reduced Salmonella and E. coli counts in the stomach of experimentally infected piglets (Taube et al, 2009). Another study which performed a challenge test with organic acids is performed by Li et al (2008).…”

Section: Organic Acidsmentioning

confidence: 99%

“…Several studies have been performed to the effects of organic acids on pig performances (Edmonds et al, 1985;Giesting and Easter, 1985;Tsiloyiannis et al, 2001;Li et al, 2008;Apajalahti et al, 2009;Taube et al, 2009;Chu et al, 2013). Chu et al (2013) found that bamboo charcoal and bamboo vinegar (which contain organic acids) had a positive influence on growth performance, feed intake, immunoglobulin concentrations (IgG, IgA, and IgM), faecal Salmonella spp.…”

Section: Organic Acidsmentioning

confidence: 99%

Inoculated fermented corn as dietary performance and health enhancer in pigs: literature and in vitro study

Koopmans¹,

Bikker²,

Wikselaar³

et al. 2016

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Livestock Research Report 955S.J. Koopmans, P. Bikker and M.M. van Krimpen, 2016 The multi-microbe probiotics approach may result in the best chance to improve pig performance and health by feeding pigs a diet partly consisting of inoculated fermented corn. A corn specific Lactobacillus amylophilus may be used in combination with one or more pig specific probiotics like Lactobacillus acidophilus, Lactobacillus salivarius, Lactobacillus reuteri, Lactobacillus plantarum andLactobacillus johnsonii depending on the availability of these strains. Commercially available pig probiotics may be used as alternative source of inoculation, if no restrictions to the use apply. An inoculation level of 0.2-0.3% to the fermentable substrate seems optimal. The applied fermentation process resulted in a significant increase in the lactic acid content of the fermented corn, without seriously increasing the acetic acid. The in vitro digestibility of fermented corn increased by 6% as compared to soaked unfermented corn. According to the current review, dietary lactic acid content should amount 4.5 to 36 g/kg DM to have a stimulating effect on gut health and pig performance. To realize such contents in a complete pig diet, the inclusion level of the current fermented corn have to vary between 3.6 to 29% of DM.

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“…Such feeding regimens include feed supplementation with organic acids which are available as commercial preparations and the modification of feed structure. Increased feed particle size and diet supplementation with organic acids resulted in reduced Salmonella numbers in the lower parts of the gastrointestinal tract, decreased fecal shedding of this pathogen in pigs, and subsequently the reduced prevalence of Salmonella on pig farms (40,45,54,55). However, limited information is available on the effect of such dietary measures on the survival characteristics of Salmonella in feces of pigs.…”

mentioning

confidence: 99%

Roles of Diet and the Acid Tolerance Response in Survival of Common Salmonella Serotypes in Feces of Finishing Pigs

Rajtak

Boland

Leonard

et al. 2012

Appl Environ Microbiol

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The persistence of Salmonella in the environment is an important factor influencing the transmission of infection in pig production. This study evaluated the effects of acid tolerance response (ATR), organic acid supplementation, and physical properties of feed on the survival of a five-strain Salmonella mixture in porcine feces held at 4 and 22°C for 88 days. Acid-adapted or non-acidadapted nalidixic acid-resistant Salmonella strains were used to inoculate feces of pigs fed four different diets, which consisted of a nonpelleted, finely ground meal feed or a finely ground, pelleted feed that was left unsupplemented or was supplemented with K-diformate. Organic acid supplementation and physical properties of feed markedly influenced Salmonella survival, but the effects were highly dependent on storage temperature; survival was unaffected by ATR. The most pronounced effects were observed at 22°C, a temperature similar to that of finishing pig houses. The supplementation of meal diets with K-diformate significantly reduced the duration of survival (P < 0.1) and increased rates of decline (P < 0.0001) of salmonellae in feces compared to survival in feces of pigs fed unsupplemented meal. The pelleting of feed, compared to feeding meal, significantly reduced (P < 0.1) the duration of survival in feces held at 22°C. Only minor effects of feed form and acid supplementation on survivor numbers were observed at 4°C. Differences in the fecal survival of Salmonella could not be related to diet-induced changes in fecal physiochemical parameters. The predominant survival of S. enterica serovar Typhimurium DT193 and serotype 4,[5],12:i:-in porcine feces demonstrates the superior ability of these serotypes to survive in this environment. Fecal survival and transmission of Salmonella in pig herds may be reduced by dietary approaches, but effects are highly dependent on environmental temperature.

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Effects of dietary additives (potassium diformate/organic acids) as well as influences of grinding intensity (coarse/fine) of diets for weaned piglets experimentally infected with Salmonella Derby or Escherichia coli

Cited by 35 publications

References 15 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

Inoculated fermented corn as dietary performance and health enhancer in pigs: literature and in vitro study

Roles of Diet and the Acid Tolerance Response in Survival of Common Salmonella Serotypes in Feces of Finishing Pigs

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