Performance Characteristics and Microbiological Aspects of Broilers Fed Diets Supplemented with Organic Acids

Abstract

The effects of supplementation of broiler diets with organic acids on live performance and microbiological parameters were evaluated in a series of experiments. In three trials lactic acid (LA) (0.25 to 2.00%) or fumaric acid (FA) (0.5 to 2.00%), and in two trials a formic/propionic acid blend (FP) (.125 to 1.00%) or citric acid (CA) (0.25 to 2.00%) was continually fed to broilers that were inoculated via the drinking water with 108 to 109 CFU/ml nalidixic acid–resistant Salmonella typhimurium (NAL-SAL) on days 2, 7, and 14. Cecal pH, weight and percentage (on a live-weight basis) were measured at 41 days of age. Performance variables were measured at 21 and 42 days. At 42 days birds were processed and the ceca and prechill carcasses were evaluated for incidence and levels of NAL-SAL. LA, FA, and CA had no adverse effects on live bird performance. The FP blend gave inconsistent results on body weight and feed consumption; the blend did not alter feed conversion or mortality. Neither LA nor FA affected cecal pH; however, the pH was altered when the FP blend or CA was fed. None of the acids affected cecal weight or percentage. None of the acids consistently reduced levels of NAL-SAL in the ceca or on the prechill carcasses. The results from this study and numerous others suggest that feeding organic acids to broilers is not a reliable means of controlling cecal colonization or carcass contamination by Salmonella. The results also suggest that reductions in cecal colonization by pathogens such as Salmonella do not necessarily result in processed carcasses that are contaminated to a lesser degree.

Influence of dietary organic acid blend supplementation and interaction with delayed feed access after hatch on broiler growth performance and intestinal health

“…There were no significant interactions of DFA and OAB for growth performance. Similarly, previous researchers (Izat et al 1990;Waldroup et al 1995) also reported no effect on BW of broiler chicken with the use of formate and propionic acid in the broiler diet. However, Vogt et al (1982) and Skinner et al (1991) …”

Stable Concentrated Emulsions of the 1-Monoglyceride of Capric Acid (Monocaprin) with Microbicidal Activities against the Food-Borne Bacteria Campylobacter jejuni , Salmonella spp., and Escherichia coli

“…The finding that MC emulsions containing TW40 kill Salmonella and E. coli in buffer at pH 5 or lower opens the possibility of utilizing MC emulsions in the control of food-borne infections caused by these bacteria. It is of interest that a number of studies have been done on the effect of organic acids, such as lactic acid, in reducing the number of Salmonella and C. jejuni bacteria on chicken carcasses (9, 13) or in diminishing intestinal colonization of Salmonella in chickens (11,20). Since there seems to be a synergistic effect of MC and acid in killing these bacteria as well as Campylobacter, a combination of MC and organic acids might be a feasible approach, e.g., as an additive to feeds or for rinsing carcasses.…”

“…One approach is to prevent infection in broiler chickens by eliminating Campylobacter or Salmonella from their drinking water by the addition of chemicals such as chlorine (22) or organic acids at low pH (7). Another approach is to reduce the levels of bacterial colonization in the intestinal tracts of broilers by the addition of chemicals to their feeds (11,20), by competitive inhibition with other bacterial strains (2), or by phage therapy (19). Many attempts to treat poultry carcasses in the slaughterhouse with antibacterial chemicals have been made, but with various results (12,22).…”

Effects of organic acids on the gut ecosystem and on the performance of broiler chickens

“…in caecal contents following addition of either 0.36% calcium formate or 0.5% formic acid. Waldroup et al (1995), in contrast, found that formic and propionic acid blend, citric, lactic, fumaric acid in concentrations up to 2% offered no protection for Salmonella tymphimurium caecal colonisation. In the last decade, butyric acid was intensively studied for its role in Salmonella infections in poultry.…”