Article
Effect of acidifier product supplementation in laying hens challenged with Salmonella
Journal of Applied Poultry Research
(2019)
Abstract
Salmonella infection in humans from poultry meat and eggs can lead to symptoms including diarrhea, fever, and vomiting. Salmonella can be inhibited by acidifiers, which alter the bacterial cell membrane by disrupting bacterial nutrient transport and energy metabolism. This study analyzes the effects of a commercial acidifier, containing formic, propionic, and acetic acids combined with cinnamaldehyde, on Salmonella infection in laying hens. A total of 384 one-day-old layer chicks were supplemented with or without acidifier from day of hatch through 28 wk of age. At 24 wk of age, chicks were orally gavaged with 1 × 109 CFU Salmonella Enteritidis. At 8 d post-Salmonella challenge, birds supplemented with acidifier in the challenge group had decreased (P = 0.04) cecal S. Enteritidis percentage by 100% compared to the challenge group without acidifier. At 3 (P = 0.03), 8 (P < 0.01), and 17 (P < 0.01) d post-Salmonella challenge, acidifier supplementation increased cecal Bifidobacterium percentage by 98.2%, 99.7%, and 93.2% compared to the un-supplemented groups, respectively. At 24 d post-Salmonella challenge, acidifier supplementation had lower anti-Salmonella IgG titers in the vaccine + challenge group by 42.3% (0.33 OD value difference) compared to the vaccine + challenge group without acidifier supplementation (P < 0.05). The combined analysis of performance, immune response, and cecal microbiota indicates that acidifier supplementation can manipulate immune response and decrease Salmonella infection in laying hens.
Disciplines
Publication Date
December, 2019
DOI
https://doi.org/10.3382/japr/pfz053
Citation Information
G. R. Murugesan. "Effect of acidifier product supplementation in laying hens challenged with Salmonella" Journal of Applied Poultry Research Vol. 28 Iss. 4 (2019) p. 919 - 929 Available at: http://works.bepress.com/raj_murugesan/19/