Effect of a microencapsulated feed additive of lactic and formic acid on the prevalence of Salmonella in pigs arriving at the abattoir

The main objective of this work was to investigate the potential of a microencapsulated mixture of organic acids (formic and lactic acid) added to the feed of fattening pigs to reduce the prevalence and shedding of Salmonella when arriving to the abattoir. Two trials were performed. In Trial 1, 24 f...

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Bibliographic Details
Published in:Archives of animal nutrition 2011-12, Vol.65 (6), p.431-444
Main Authors: Willamil, Joseane, Creus, Eva, Francisco Pérez, J, Mateu, Enric, Martín-Orúe, Susana M
Format: Article
Language:English
Subjects:
Abattoirs
Animal Feed - analysis
Animals
Anti-Bacterial Agents - administration & dosage
Anti-Bacterial Agents - pharmacology
Bacterial Shedding - drug effects
branched chain fatty acids
Capsules
cecum
commercial farms
diet
Diet - veterinary
Diets
Farms
Fatty acids
feed additives
Food Additives
Formates - administration & dosage
Formates - pharmacology
Formic acid
Gastrointestinal Contents - chemistry
Gastrointestinal tract
Hydrogen-Ion Concentration
Lactic acid
Lactic Acid - administration & dosage
Lactic Acid - pharmacology
Lactic acid bacteria
Lactobacillus
Lipids
microencapsulation
organic acids
pH effects
pigs
Salmonella
Salmonella Infections, Animal - drug therapy
Salmonella Infections, Animal - microbiology
seroprevalence
short chain fatty acids
Slaughter
slaughterhouses
Stress
Swine
Swine Diseases - drug therapy
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Summary:The main objective of this work was to investigate the potential of a microencapsulated mixture of organic acids (formic and lactic acid) added to the feed of fattening pigs to reduce the prevalence and shedding of Salmonella when arriving to the abattoir. Two trials were performed. In Trial 1, 24 fattening pigs received one of three diets: a control diet, the same diet including lactic and formic acid (0.4% each) (non-protected blend; NPB), or a lipid microencapsulated blend (0.14% each acid) (protected blend; PB). After 10 days, digesta samples from various parts of gastrointestinal tract were taken. No changes were detected either in pH, total short chain fatty acids (SCFA), lactic/formic acid concentrations in any of the sections studied or in caecal lactic acid bacteria or enterobacteria. In Trial 2, 261 pigs from a commercial farm were distributed between the three previous diets in the five weeks before slaughtering. At the abattoir, no change was detected in caecal pH, but increased concentrations (p 
ISSN:1477-2817
1745-039X
1477-2817
DOI:10.1080/1745039X.2011.623047