Effect of Medium Chain Fatty Acids as Replacement to Antibiotics in Diets on Growth Performance and Gut Health in Broiler Chicken

2021 ◽  
Author(s):  
Pratik Jadhav ◽  
S. Manwar ◽  
K. Khose ◽  
M. Wade ◽  
M. Gole ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Growth Performance ◽  
Lauric Acid ◽  
Capric Acid ◽  
Basal Diet ◽  
Gut Health ◽  
Treatment Groups ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Chain Fatty Acids

Background: Due to wide use of Antibiotic growth promoter builds antibiotic resistance in poultry bird. While attempting to explore potential alternative, medium chain fatty acid (MCFA) can be used due to its unique nutritional, physiological and antimicrobial property. MCFA possess activity to inhibit growth of pathogenic organism and increase the digestibility that boosts the production and growth performance of birds. The present experiment was designed to evaluate the effect of medium chain fatty acids supplementation as replacement to antibiotics in diets on growth performance and gut health in broiler.Methods: Three hundred, day-old straight-run chicks were randomly distributed into five dietary treatment groups with three replicates in each containing twenty chicks. The five treatments were, control group (T0), basal diet with antibiotic of BMD (bacitracin methylene disalicyclate) group (T1), basal diet with 0.25% lauric acid (T2), basal diet with 0.25% capric acid (T3) and basal diet with 0.25% lauric and 0.25% capric acids (T4).Result: The birds fed diet containing lauric acid, capric acid or their combination recorded significantly higher (P less than 0.01) body weight compared to control. The increase in live weight in birds fed lauric acid over control was 4.37%. Likewise, the broilers fed diets with lauric acid singly or along with capric acid recorded significantly higher gain in weights compared to other groups. The feed intake was comparable in all treatment groups. The feed conversion ratio was improved in broilers fed with MCFAs either singly or in dietary combination. The coliform count was numerically reduced, whereas, the total viable count in group fed MCFAs and their combination were substantially reduced.

Effects of calcium salts of medium-chain fatty acids on plasma metabolite and hormone concentrations in early lactating dairy cows

2014 ◽  
Vol 54 (10) ◽  
pp. 1699
Author(s):  
T. Sugino ◽  
A. Tateno ◽  
G. Ueno ◽  
K. Kawashima ◽  
T. Okimura ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dairy Cows ◽  
Control Group ◽  
Calcium Salts ◽  
Treatment Groups ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Lactating Dairy Cows ◽  
Plasma Metabolite ◽  
Chain Fatty Acids

To elucidate the effects of medium-chain fatty acids (MCFA) on milk production and plasma metabolite and hormone concentrations in early lactating dairy cows, 10 multiparous Holstein dairy cows were randomly assigned to two dietary treatment groups after parturition. One group was fed a diet supplemented with calcium salts of MCFA (MCFA-Ca) for 8 weeks after parturition, while the other group was fed the same diet without the supplement (control). MCFA-Ca, containing 60% caprylic acid and 40% capric acid, was added to a total mixed ration (TMR) at 1.5% of the dietary dry matter (DM). Cows were offered the TMR ad libitum. DM intake, daily gain in bodyweight, milk yield, milk fat content and milk protein content did not differ between the two treatment groups. The MCFA-Ca diet decreased plasma glucose and triglyceride concentrations (P < 0.05), while plasma concentrations of total and free cholesterols tended to increase (P < 0.10). Plasma ghrelin was maintained at a higher concentration (P < 0.05) in cows fed the MCFA-Ca diet than in the control group. Relative to the control diet, the MCFA-Ca diet decreased plasma insulin concentration (P < 0.05) and numerically increased plasma glucagon concentration, resulting in a lower insulin : glucagon ratio (P < 0.05). In conclusion, plasma metabolite and hormone concentrations were affected by the MCFA-Ca diet, suggesting that MCFA-Ca supplementation may change endocrine functions and nutrient metabolism in early lactating cows, ultimately resulting in an enhanced catabolic state.

scholarly journals Effects of feed access after hatch and inclusion of fish oil and medium chain fatty acids in a pre-starter diet on broiler chicken growth performance and humoral immunity

animal ◽  
2016 ◽  
Vol 10 (9) ◽  
pp. 1409-1416 ◽  
Author(s):  
D.M. Lamot ◽  
S.A.S. van der Klein ◽  
I.B. van de Linde ◽  
P.J.A. Wijtten ◽  
B. Kemp ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Growth Performance ◽  
Humoral Immunity ◽  
Broiler Chicken ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Chain Fatty Acids

Factors Controlling Medium-Chain Fatty Acid Synthesis in Plastids from Maturing Cuphea Embryos

1993 ◽  
Vol 48 (7-8) ◽  
pp. 616-622 ◽  
Author(s):  
Jochen Fuhrmann ◽  
Klaus-Peter Heise
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Synthesis ◽  
Lauric Acid ◽  
Capric Acid ◽  
Acid Synthesis ◽  
Pyridine Nucleotide ◽  
Chain Elongation ◽  
Medium Chain ◽  
Chain Fatty Acids

Abstract The colorless embryos of Cuphea wrightii A. Gray accumulate capric (about 30%) and lauric acid (about 50%) in their storage lipids. Fractionation studies show that the capacities for the synthesis of these medium-chain fatty acids (MCFA) from [1-14C]acetate were strictly bound to intact plastids. These, in turn, obligately required the addition of ATP. ATP could partially be substituted by ADP. Reduction of the pyridine nucleotide pool, required for opti­mum MCFA formation within the plastids, was driven by glucose 6-phosphate. Under these conditions the plastids were capable of synthesizing MCFA like the intact tissue. The presence of CoA in the incubation medium induced acyl-CoA formation. The observed accumulation of unesterified capric and lauric acid in the absence of CoA suggests that acyl-ACP thioesterase activity is involved in the chain termination. Treatment with cerulenin led to an unexpectedly small reduction of total fatty acid synthesis while the chain elongation of capric acid was clearly inhibited. A similar accumulation of capric acid at the expense of longer chain fatty acids has been observed after replacing ATP by ADP. These findings implicate that even the condensing enzymes are involved in the control of chain ter­mination.

Effect of medium-chain fatty acids in mould ripened cheese on the growth ofListeria monocytogenes

1996 ◽  
Vol 63 (4) ◽  
pp. 593-606 ◽  
Author(s):  
Judith L. Kinderlerer ◽  
Helen E. Matthias ◽  
Paul Finner
Keyword(s):  
Fatty Acids ◽  
Lauric Acid ◽  
Close Contact ◽  
Fungal Growth ◽  
Free Medium ◽  
Blue Cheese ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
High Concentrations ◽  
Chain Fatty Acids

SummaryListeria monocytogenesandList. innocuawere isolated from commercial soft ripened and blue-veined cheeses manufactured in France, mainly from Brie cheese made from unpasteurized milk. Five isolates wereList. monocytogenesserotype 1/2 and two wereList. innocua. Examination of Bleu d'Auvergne cheese with the cryoscanning electron microscope showed that many conidia spores were present in the blue veins in close contact with the cheese surface. There were few conidia spores in the Brie, mostly on the outside of the cheese but not in contact with the surface. High concentrations of free dodecanoic (lauric) acid (1·77–2·50 g/kg cheese) and tetradecanoic (myristic) acid (2·54–6·38 g/kg cheese) were found in the veins of the blue cheese, but concentrations in the white regions were much lower. Free lauric and myristic acids were not detected in the Brie cheeses. There was no difference in the overall fatty acid composition of the fat in the surface ripened and blue-veined cheeses, although higher concentrations of free medium-chain fatty acids were found in a blue cheese compared with a surface ripened cheese. The pH and fat content were higher in regions with obvious fungal growth, the blue veins of Fourme d'Ambert and the rind of Brie. Free lauric acid dissolved in butteroil inhibited multiplication in broth at pH 7·0 of a test strain ofList. monocytogenesisolated from Bleu d'Auvergne. Some inhibition was seen with hexanoic, octanoic, decanoic and tetradecanoic acids. We suggest that the presence of localized concentrations of free medium-chain fatty acids (dissolved in the fat) in the blue veins of blue mould ripened cheese could act as natural preservatives and inhibit the growth of listerias in conditions where (if present), one would otherwise expect them to grow.

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