A recent trial found that a mix of chestnut tannins and short medium chain fatty acids presents promise to contrast the growth of pathogens in poultry rearing.
In a bid to replace antibiotics with natural or synthetic compounds to overcome problems linked to the development of bacterial resistance, a study published on MDPI looked at the option of chestnut tannins (CT) and saturated short medium chain fatty acids (SMCFA) as valid alternatives.
2 blends of CT extract and Sn1-monoglycerides of SMCFA (SN1) were tested in vitro against the proliferation of Clostridium perfringens, Salmonella typhymurium, Escherichia coli, and Campylobacter jejuni. The tested concentrations were: 3.0 g/kg of CT; 3.0 g/kg of SN1; 2.0 g/kg of CT and 1.0 g/kg of SN1; 1.0 g/kg of CT and 2.0 g/kg of SN1. Their effect on broiler performances and meat quality was evaluated in vivo.
A total of 100 Ross 308 male birds were fed a basal diet with no supplement (control group) or supplemented with CT or SN1 or their blends at the same concentration used in the in vitro trial.
The in vitro assay confirmed the effectiveness of the CT and SN1 mixtures in reducing the growth of the tested bacteria while the in vivo trial showed that broiler performances, animal welfare and meat quality were not negatively affected by the blends, which could be a promising alternative in replacing antibiotics in poultry production.
"*" indicates required fields
Notifications
Your Privacy Matters
It's your legal right to choose which information a website may store and have access to. With your permission, we and our third-party partners (19) store and/or access information on a device, such as unique identifiers in cookies and browsing data to collect and process personal data.
We and our partners do the following data processing:
Store and/or access information on a device, Advertising based on limited data and advertising measurement, Personalised content, content measurement, audience research, and services development
If you accept any or all of these, you will have agreed to this website's use of cookies for these purposes.