Possibilities of salmonella control with the aid of acidifiers

Stonerock, R. H.; Lückstädt, C.

doi:10.7313/upo9781904761938.004

Cited by 3 publications

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“…Salmonella growth is favoured at moisture content greater than 12 % and a pH between 4.5 and 9.0. It is no coincidence that the pig gut can provide Salmonella everything they need to thrive [49]. …”

Section: Methodological Reviewmentioning

confidence: 99%

A review of the effects of dietary organic acids fed to swine

Suiryanrayna

Ramana

2015

J Animal Sci Biotechnol

259

192

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Animal production depends on nutrient utilization and if done there is an accelerated momentum towards growth with a low cost to feed ratio Public concern over the consumption of pork with antibiotic residues of the animals fed with antibiotic growth promoters (AGP) has paved the way to use other additives like herbs and their products, probiotics, prebiotics etc. Numerous feed additives are in vogue for achieving this target and one such classical example is the usage of organic acids and their salts. Usage of organic acids was in progress for over four decades. Early weaned piglets are (3–4 weeks age) exposed to stress with a reduced feed intake, little or no weight gain. This post weaning lag period is due to a limited digestive and absorptive capacity due to insufficient production of hydrochloric acid, pancreatic enzymes and sudden changes in feed consistency and intake. Lowering dietary pH by weak organic acids was found to overcome these problems. The main activity of organic acids is associated with a reduction in gastric pH converting the inactive pepsinogen to active pepsin for effective protein hydrolysis. Organic acids are both bacteriostatic and bactericidal. Lactic acid has been reported to reduce gastric pH and delay the multiplication of an enterotoxigenic E. coli. These acids are the intermediary products in Kreb’s cycle and thus act as an energy source preventing the tissue breakdown resulting from gluconeogenesis and lipolysis. Excretion of supplemental minerals and nitrogen are minimized with organic acids as these form complexes with minerals and aids for their bio-availability. Short chain fatty cids like acetic, propionic and n-butyric acid produced by microbial fermentation of dietary fibre in the large intestines may increase the proliferation of epithelial cells and have stimulatory effects on both endocrine and exocrine pancreatic secretions in pigs. Organic acids also enhances apparent total tract digestibility and improves growth performance. It is concluded that organic acids and their salts increase the protein utilization especially in weaner pigs and improves production indices.

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Section: Methodological Reviewmentioning

confidence: 99%

A review of the effects of dietary organic acids fed to swine

Suiryanrayna

Ramana

2015

J Animal Sci Biotechnol

259

192

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“…In addition, Runho et al (1997) (Byrd et al, 2001;Cox et al, 1994). Laboratory trials have proven that formic acid, both individually and in combination with other organic acids, has greater bactericidal effects on E. coli and Salmonella (Liem, 2007;Stonerock, 2007). Recent studies (Haque et al, 2010;Chowdhury et al, 2009) reported that supplementation of dietary organic acids such as citric acid enhances growth performance of broiler chicks, increases bone ash deposition, and produces healthy broilers possessing a stronger immune response against enteric pathogens and infectious diseases.…”

Section: Institute For Inclusivementioning

confidence: 99%

Supplementation of organic acid blends in water improves growth, meat yield, dressing parameters and bone development of broilers

Hossain

Nargis

2016

Bang. J. Anim. Sci.

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The present study was conducted in order to examine the effects of supplementing two liquid organic acid blends on growth performance, meat yield, dressing parameters, organ weights and bone development of broilers. A total of 120 broiler chicks were assigned to five dietary treatments in four replications with six birds per replication over a period of 5 weeks, following a completely randomized design. Dietary groups included; Control = Without organic acids; AW-C = Activate continuous administration; AW-P = Activate periodic administration; N-C = Nutrilac continuous administration; N-P = Nutrilac periodic administration. Results indicated that supplementation of organic acids improved (P<0.05) growth performance of broilers compared to the control. Among the supplemented groups, highest (P<0.05) body weight and body weight gain were in the AW-C group, followed by the N-C, AW-P, and N-P groups. Feed intake was higher (P<0.05) in the AW-C and N-C groups compared to the N-P and control groups. Feed conversion ratio was improved (P<0.05) in the organic acid groups, and the AW-C group showed the best value. Dressing yield as well as thigh and drumstick meat relative weights were higher (P<0.05) in the organic acid groups compared to control, whereas breast meat increased (P<0.05) in the AW-C group compared to the AW-P and control groups. Increased (P<0.05) relative weights of head and neck were observed in the AW-C group as well as that of gizzard in the N-C group compared to the other groups. On the other hand, abdominal fat content decreased (P<0.05) in the organic acid groups. Whole leg and wing bone relative weights increased (P<0.05) in the AW-C, AW-P, and N-C groups compared to the other groups. Further, longer (P<0.05) shank in the organic acid groups as well as longer drumstick bone length in the AW-C group were observed compared to the other groups. It was concluded based on the study results that supplementation of both organic acid blends improves growth performance, increases meat yield, organ development, dressing parameters and influences bone development of broilers. Therefore, as continuous addition of Activate showed better results compared to Nutrilac in terms of some tested parameters, it could be applied to broiler water to exert beneficial effects.Bang. J. Anim. Sci. 2016. 45 (1): 7-18

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“…However, propionic and acetic acid might cause bad taste, blocking of waterlines and nipples by virtue of slime formation thereby reducing water intake (Pilipsen, 2006). Especially, laboratory trials have proven that formic acid singly and its combinations have higher bactericidal effect on E. coli and Salmonella (Liem, 2007;Stonerock, 2007). Therefore, in our study we preferred using formic acid.…”

Section: Introductionmentioning

confidence: 97%

Effects of Formic Acid Administration in the Drinking Water on Performance, Intestinal Microflora and Carcass Contamination in Male Broilers under High Ambient Temperature

Açıkgöz¹,

Bayraktar²,

Altan³

2010

Asian Australas. J. Anim. Sci

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In this study, we examined the effects of formic acid administration to the drinking water on performance, intestinal microflora and carcass contamination in male broilers. A total of 312 day-old male broiler chicks were allocated to two groups with three replicates. The first group (control) received normal drinking water (pH 7.4) during the experiment. The second group consumed acidified drinking water (pH 4.5) after 5 d of age. At 43 d of age, twelve birds were randomly selected from the control group to determine the effect of acidified drinking water on carcass contamination. These birds were only given normal or acidified (pH 3) drinking water for 8 h prior to slaughter. The reduction of water pH from 7.4 to 4.5 significantly decreased body weights of male broilers at 21 and 42 d of age. However, no differences were observed between male broilers given normal and acidified drinking water in terms of feed intake, feed conversion ratio and mortality. The pH value of the gizzard contents was not significantly affected by acid water treatment. There were no significant differences in the intestinal population of E. coli, total organism and Salmonella between the groups. The total organism and E. coli counts of the carcass slightly decreased in the acidified group. No Salmonella was identified in carcass samples of any of the treatment groups. The results showed that drinking water acidification did not provide beneficial effects on performance, intestinal microflora and carcass contamination in male broilers.

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Possibilities of salmonella control with the aid of acidifiers

Cited by 3 publications

References 0 publications

A review of the effects of dietary organic acids fed to swine

A review of the effects of dietary organic acids fed to swine

Supplementation of organic acid blends in water improves growth, meat yield, dressing parameters and bone development of broilers

Effects of Formic Acid Administration in the Drinking Water on Performance, Intestinal Microflora and Carcass Contamination in Male Broilers under High Ambient Temperature

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