ADDITION OF ESSENTIAL OILS AND MEDIUM CHAIN FATTY ACIDS IN THE DIETS AND THEIR EFFECT ON PRODUCTIVE PERFORMANCE OF BROILER CHICKENS

Abstract This study evaluated the anti-bacterial effects of two essential oils blends (EO1: garlic-derived allyl disulfide+d-limonene; EO2: garlic-derived allyl disulfide+γ-terpinene) and three mixtures of short-medium chain fatty acids (S-MCFA1: monolaurin enriched+C4-C12 mixture; S-MCFA2: monolaurin; S-MCFA3: monobutyrin enriched+C4-C12 mixture). In Exp. 1, the Minimum Inhibitory Concentration test (MIC; broth microdilution method using CLSI Guidelines) determined the in-vitro synergistic activity of six combinations: 1) EO1+S-MCFA1; 2) EO1+S-MCFA2; 3) EO1+S-MCFA3; 4) EO2+S-MCFA1; 5) EO2+S-MCFA2; 6) EO2+S-MCFA3; against E.coli F18 and F4. Results suggest synergistic effects for EO1+S-MCFA1, EO2+S-MCFA1, and EO2+S-MCFA2 against both E.coli strains (Tables 1). Exp. 2 evaluated supplementation of EO2 and S-MCFA1 on growth performance of weaned pigs housed in a non-sanitary environment. Pigs (n = 600; BW=7.46 ± 0.57 kg) were used in a 35-day trial. Pigs were blocked by BW and balanced by sex within pens and placed into 60 pens (10 pigs/pen). Pigs were fed a 3-phase feeding program, with periods being 7, 14, and 14 d, respectively. Dietary treatments were: A: control, B: control+0.05% EO2; C: control+0.05% EO2 + 0.075% S-MCFA1; D: control+0.05% EO2 + 0.15% S-MCFA1; E: control+0.15% S-MCFA1. Data were analyzed as RCBD in a 2×2 + 1 factorial arrangement of treatments. No interactions between EO2 and S-MCFA1 were observed on performance. During Phase 2, ADFI and ADG tended to decrease when EO2 was supplemented (536 vs 509; 358 vs 336 g/d, respectively; PE. coli. However, under the challenging conditions of this experiment, only EO2 improved feed efficiency during Phase 3.

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310 Using synergistic antibacterial combinations based on vegetable essential oils to replace feeding antibiotics

Journal of Animal Science ◽

10.1093/jas/skz258.018 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 10-10

Author(s):

yanping Hu ◽

Jie Huang ◽

Zhongxin Zhou

Keyword(s):

Fatty Acids ◽

Citric Acid ◽

Organic Acids ◽

Essential Oils ◽

Octanoic Acid ◽

Water Solubility ◽

Enterotoxigenic Escherichia Coli ◽

Medium Chain ◽

Medium Chain Fatty Acids ◽

Chain Fatty Acids

Abstract Vegetable essential oils, medium-chain fatty acids and organic acids have great potential in the development of alternatives to feeding antibiotics, but many problems in practice limit their application, such as irritating odor, poor water solubility, easy oxidation and volatility. In this study, we found that vegetable essential oils (carcilol, cinnamaldehyde, terptol-4) and medium chain fatty acids (octanoic acid and nonanoic acid) or organic acids (citric acid) had significantly synergistic bactericidal effects on enterotoxigenic Escherichia coli and Salmonella enteribacilli, which are both common pathogens causing piglets diarrhea. Furthermore, we also compared the tolerances of the enterotoxigenic Escherichia coli against plant essential oils (cinnamaldehyde, carcocol, 4- terptol), medium chain fatty acids (octanoic acid and nonylic acid), organic acids (citric acid), and commonly used antibiotic growth promoter (gentamycin sulfate). They were in vitro cultured with ETEC strain for 30 consecutive generations and the minimum inhibitory concentration (MIC) value was detected. The results showed that the MIC values of carvonol, cinnamaldehyde, terpineol-4, octanoic acid, nonylic acid, and citric acid against the ETEC bacteria increased by 5, 3, 1, 0.3, 0.4 and 0 times. But the MIC value of gentamicin against ETEC bacteria increased, in the 20th generation, by more than 64 times. In conclusions, the synergistic bactericidal combination based on the plant essential oil and middle chain fatty acid or organic acid may be a better strategy to replace feeding antibiotics because their synergistic bactericidal combination can greatly reduce the effective concentration of plant essential oil, medium chain fatty acid and organic acid, thus alleviating to a certain extent the shortcomings of unstable effects caused by the irritating odor, the poor water solubility, easy oxidation and volatility. The synergistic bactericidal combination based on plant essential oils are also relatively difficult to cause bacterial tolerance and alleviate bacterial resistance to a certain extent.

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Effect Of Dietary Medium-Chain Fatty Acids On Campylobacter Jejuni In Broiler Chickens

Scientia Agriculturae Bohemica ◽

10.1515/sab-2015-0030 ◽

2015 ◽

Vol 46 (4) ◽

pp. 154-158

Author(s):

P. Hovorková ◽

E. Skřivanová ◽

E. Kudrnová ◽

M. Marounek

Keyword(s):

Fatty Acids ◽

Campylobacter Jejuni ◽

Broiler Chickens ◽

Antibacterial Properties ◽

Medium Chain ◽

Medium Chain Fatty Acids ◽

Beneficial Impact ◽

Chain Fatty Acids

Abstract The inhibitory properties of a commercial product Fortibac® containing medium-chain fatty acids on Campylobacter jejuni were determined. The product is a mixture of C6:0-C14:0 fatty acids. After testing the antibacterial properties towards C. jejuni in in vitro conditions, an experimental infection on broiler chickens was performed to confirm the results. The product was admixed with feed (final concentrations 0, 0.25, and 0.5%) and broiler chickens were artificially infected with C. jejuni VFU 612. The chickens were infected on day 16 of age, while the aforementioned feed mixtures were used during the entire fattening period (days 0–35). After the infection, the dynamics of C. jejuni shedding was evaluated among treated groups and the control. Reduction of the number of campylobacters by the product with medium-chain fatty acids was not confirmed in vivo. It is assumed that the final amount of potentially active fatty acids in the digestive tract was not sufficient. The product, however, had a clear beneficial impact on mortality of infected chickens.

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