Lipid microencapsulation allows slow release of organic acids and natural identical flavors along the swine intestine1,2

Abstract

The purpose of the present work was to investigate the in vivo concentrations of sorbic acid and vanillin as markers of the fate of organic acids (OA) and natural identical flavors (NIF) from a microencapsulated mixture and from the same mixture non-microencapsulated, and the possible consequences on the intestinal microbial fermentation. Fifteen weaned pigs were selected from 3 dietary groups and were slaughtered at 29.5 +/- 0.27 kg of BW. Diets were (1) control; (2) control supplemented with a blend of OA and NIF microencapsulated with hydrogenated vegetable lipids (protected blend, PB); and (3) control supplemented with the same blend of OA and NIF mixed with the same protective matrix in powdered form but without the active ingredient coating (non-protected blend, NPB). Stomach, cranial jejunum, caudal jejunum, ileum, cecum, and colon were sampled to determine the concentrations of sorbic acid and vanillin contained in the blend and used as tracers. Sorbic acid and vanillin were not detectable in pigs fed the control, and their concentrations were not different in the stomach of PB and NPB treatments. Pigs fed PB showed a gradual decrease of the tracer concentrations along the intestinal tract, whereas pigs fed NPB showed a decline of tracer concentration in the cranial jejunum and onwards, compared with the stomach concentrations. Sorbic acid and vanillin concentrations along the intestinal tract were greater (P = 0.02) in pigs fed PB compared with pigs fed NPB. Pigs fed PB had lower (P = 0.03) coliforms in the caudal jejunum and the cecum than pigs fed the control or NPB. Pigs fed the control or PB had a greater (P = 0.03) lactic acid bacteria plate count in the cecum than pigs fed NPB, which showed a reduction (P = 0.02) of lactic acid concentrations and greater (P = 0.02) pH values in the caudal jejunum. The protective lipid matrix used for microencapsulation of the OA and NIF blend allowed slow-release of both active ingredients and prevented the immediate disappearance of such compounds upon exiting the stomach.

Microencapsulated acids associated with essential oils and acid salts for piglets in the nursery phase

“…Similarly, the required dose of the blend of organic acids and essential oils to control diarrhea was also lower than the required dose of acid salts, demonstrating the synergistic effect of essential oils and organic acids (PIVA et al, 2007b).…”

“…These pH increases can be attenuated by including organic acids and salts in the diets of weaned piglets Specifically, these components exert bactericidal and bacteriostatic actions (BASSAN et al, 2008;PIVA et al, 2007b). Organic acids are not dissociated passively and diffuse through the cell walls of bacteria, which then dissociate, promoting a reduction in the internal pH that leads to cell death (SURYANARAYANA et al, 2012).…”

“…Organic acids are not dissociated passively and diffuse through the cell walls of bacteria, which then dissociate, promoting a reduction in the internal pH that leads to cell death (SURYANARAYANA et al, 2012). However, the efficiency of acids in the diet may be limited because they are easily absorbed and metabolized after eating, which compromises their action throughout the gastrointestinal tract by reducing their availability (PIVA et al, 2007b).…”

Low doses of microencapsulated zinc oxide improve performance and modulate the ileum architecture, inflammatory cytokines and tight junctions expression of weaned pigs

“…For this reason, we wanted to test whether lipid microencapsulation, which was previously demonstrated to slowly release nutrients along the gut (Piva et al, 2007), would allow to effectively reduce ZnO levels in piglets diets, thereby reducing Zn excretion in manure, at the same time maintaining the same level of performance.…”

Microencapsulated sodium selenite supplementation in dairy cows: effects on selenium status

“…Lipid microencapsulation is an effective tool to prevent complete absorption of nutrients and additives in the duodenum and jejunum of monogastric animals (Piva et al, 2007), as well as to protect nutrients from ruminal degradation (Gallo et al, 2010).…”