The ban on turbidity in the European Union and the growing global demand for drug-free poultry products have led poultry producers to consider using organic acid feed additives. They found that the benefits of organic acids far outweigh the growth of poultry and improve its feed conversion rate. It also reduces the risk of pathogen transmission to a lower level while improving food safety.
Antibacterial effect of organic acids
Organic acids inhibit the growth of pathogenic bacteria through a variety of putative physiological mechanisms. One of the most accepted mechanisms is the ability to block the transport of cell membranes by absorbing nutrients and discharging waste to the bacteria and their environment. In a relatively balanced state. After the organic acid enters the internal pathogen (cytoplasm) of the human pathogen, it is released from the higher pH environment in the daughter cytoplasm and then carries the protons (hydrogen ions). When more and more organic acids are absorbed into the pathogen, the hydrogen ion content in the cytoplasm increases, making the cytoplasm a low pH environment. Therefore, in order for a pathogenic bacteria to survive, it is necessary to remove hydrogen ions in the cytoplasm to maintain the neutral pH state of the cells. The removal of hydrogen ions is accomplished by active transport, which is a physiological activity that requires energy and eventually depletes the energy reserve of the bacteria. Therefore, it not only limits the ability of bacteria to reproduce or synthesize toxins, but can eventually lead to the death of pathogenic bacteria such as E. coli, Salmonella, Listeria and Campylobacter, all of which are sourced from humans. Related to sexual diseases. In addition to inhibiting the growth of pathogenic bacteria, organic acids promote the growth of lactic acid bacteria and bifidobacteria through the digestive system of poultry and other animals. These bacteria promote the intestinal health of animals by producing lactic acid, acetic acid, propionic acid and tyrosine. The organic acid can further inhibit the colonization and growth of pathogenic bacteria in the digestive tract of the animal.
2. Can be used as an excellent antibiotic substitute
In the past, poultry feed manufacturers have added organic acids to their feeds, but their use is very limited. The lack of widespread use of organic acids is largely due to limited experimental data, lack of understanding of their mode of action, and other misunderstandings. However, many poultry production companies are rethinking this simple technology as a means of improving animal health and food safety.
Many nutritionists in Europe and other areas where antibiotics are banned agree that organic acids can replace antibiotics used in poultry feed to promote animal growth. In addition to being able to maintain and improve the performance of poultry, studies have shown that organic acids can also improve meat quality, reduce the environmental impact of poultry production, and improve poultry welfare.
Additives containing multiple organic acids are better at promoting poultry performance than additives containing only one organic acid alone. This is because various organic acids enter the cytoplasm at the respective diffusion rates through the cell wall and cell membrane, and then these organic acids are decomposed at different rates and their respective pKa values ​​(proton dissociation constants). A ruthenium base and a free hydrogen ion are formed.
3. Can promote animal growth and increase feed conversion rate
Dr. Greg Mathis of Southern Poultry Company in Athens, Georgia, and Dr. Chuck Hofacre of Georgia State University completed a study in 2005. The study added a lactic acid, phosphoric acid and HMTBa-Alimet? feed additive (ACTIVATE? WD US MAX, manufactured by Novus International) to the meat broiler drinking water at 0%, 0.04% and 0.08% concentration. A special mixture consisting of the test chickens administered at 1-14 days old and 42-49 days old. On the first day of the trial (0 days of age), the researchers randomly selected 30 oral infections of Salmonella Heidelberg from 60 chicks per lap. For subsequent Salmonella detection analysis, markers are labeled as "marked" chickens while infected, while uninfected chicks are referred to as "unlabeled" chickens. At the end of the trial, in addition to the weight of the test chicken and the feed consumed, cecal tissue and litter cotton swabs were collected from each litter for Salmonella determination.
At 49 days of age, there was no statistically significant difference in growth rate or feed conversion ratio (feed: meat ratio) between the meat broilers in the test group supplemented with organic acid compared to the control group without organic acid added ( See table l). However, after the test chickens drank drinking water containing organic acids, the weight gain was significantly greater than that of the control group, and the feed conversion was also significantly better than the control group. Researchers explained: "Salmonella generally does not reduce the performance of broilers, so we are not surprised by the results. The additional harvest is that ACTIVATE? additives will not inhibit the drinking water of broilers, so the growth of meat cocks is accelerated , the consumption of materials is reduced."
4. Reduce pollution
Although the organic acid additive did not significantly improve the performance of the broiler cock, Mathis and Hofacre did observe a 50% reduction in the positive rate of Salmonella in the test chicken after drinking water containing 0.04% and 0.08% ACTIVATE® organic acid additives. % and 37.5 % (see Table l). The reduction in the spread of Salmonella between live birds has a positive implications for food safety and product quality and shelf life of fresh poultry products.
Another finding was that the positive rate of Salmonella detection in broiler cocks that were not infected with Salmonella at the beginning of the test was significantly reduced. This suggests that the addition of organic acids in drinking water seems to prevent the spread of Salmonella from infected chickens to uninfected chickens.
In addition, the detection of cotton wool in the litter of the chicken litter showed that 67% of the chicken rings were found to have Salmonella in the chicken litter without organic acid (see Table 1). In the chicken rings fed with special organic acid mixed additives, the positive detection rate of Salmonella in the cotton swab was only 17% to 33%. Based on these test data, the addition of organic acids to drinking water can reduce the spread of Salmonella between flocks fed by thick padding.
5. Double verification
In March 2006, Mathis and Hofacre conducted a follow-up study consisting of four experimental groups (see Table 2). Test I is a control group without added organic acid; Test II is added to the meat cockerel at 0-14 days old and 42-49 days old with formic acid, propionic acid and HMTB-ALIMET? feed additive (ACTIVATE? WD MAX a mixed acid consisting of Test III; except for the addition of tributyrin (Baby C-4, Silo, Italy) to the test chicken feed from 0 to 49 days old, the same as Test II; Test IV except at 0-14 The addition of tributyrin to the test chicken feed at the age of day and 42-49 days of age was the same as in Test II.
The researchers selected 30 chicks from each litter at an age of 1 day to infect Salmonella Heidelberg orally and label them for future identification. At the end of the experiment, samples of the cecum and sac of the test chicken and samples of the cotton swabs of the litter were collected from each litter for Salmonella analysis.
As with earlier studies, the addition of organic acids to drinking water towels did not significantly improve the performance of broiler cocks (see Table 3). However, test chickens that consumed organic acid additives through drinking water and feed at 0-14 days and 42-49 days of age had the fastest weight gain and the best feed utilization.
Mathis and Hofacre found that the total positive rate of Salmonella in the sac samples was significantly lower in test chickens that were given organic acids by drinking water or feed. The lower Salmonella positive numbers of "unlabeled" broilers confirmed the hypothesis that the addition of organic acids reduced the broiler excretion of bacteria in vitro. It can be seen that when a part of chicks in newborn chicks are infected with Salmonella, adding ACTIVATE? WD alone in their drinking water or adding tributyrin to the feed can reduce the spread of Salmonella in the flock.
The test of the cotton swab samples showed that Salmonella was detected in 50% of the litter litter, including the chicken ring without added organic acid, and the detection rate of Salmonella in the litter litter of all the test groups was 0%. . The researchers concluded that: "... The failure to detect Salmonella from the litter of the test group was caused by the addition of organic acids, rather than the sequential death of Salmonella during the test."
6. The effect of organic acids on the performance of broilers
In the above two experiments, the addition of organic acids significantly increased the growth and feed conversion ratio of broiler cocks. However, these improvements are not statistically significant. All production performance of broilers is high, so organic acids or even sub-therapeutic doses of antibiotics will significantly improve broiler performance, which is unlikely.
More importantly, studies have shown that organic acid additives have the potential to inhibit the spread of Salmonella to infected chickens, reduce horizontal transmission between chickens and chickens, and reduce the load of Salmonella in the environment. The positive effect of adding organic acids on the discharge and horizontal spread of Salmonella is of great significance in food safety.
Salmonella is one of the major pathogens of foodborne diseases. Organic acid additives may also have beneficial effects similar to those of Salmonella on other bacteria such as E. coli, Listeria, and Campylobacter.
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