FR A® BLP LAYERB UT YRIC / L AC TIC / P HY TOGENIC

Animals are able to produce Butyric and Lactic acid. Mother Nature obviously had good reasons for this.She knew that these acids would be the animal’s best help for a healthy growth and lower risks for infections like E-coIi, Salmonella and Clostridium.

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FR A® BLP LAYERB UT YRIC / L AC TIC / P HY TOGENIC

Monobutyrin, the monoglyceride of butryric acid, is a polar molecule. Due to the fact that most pathogens (like E-Coli, Salmonella, Clostridium Perfrin-gens) have a hydrophilic membrane, Monobutyrin can enter the pathogens and destroy the cell. Monoglycerides from organic acids are up to 30 times more effective against bacteria then its original organic acid. Another ad-vantage of monobutyrin is its water

solubility which makes it also active in the crop and the gizzard.Di- and triglycerides of butyric acid are non-polar and have a negative influ-ence on the palatability. They have no destroying effect on bacteria in the crop and gizzard. Di- and tri- glycerides, contained by theMonobutyrin, have the following specific and unique functions:

MONOBUTYRIN, A NEW MOLECULE 1) It fuels the gut mucosa cells by providing extra energy in the gut and consequently plays an important role in the proliferation and differentiation of the epithelial cells

2) It stimulates the development of a favourable intestinal flora (e.g. Lac-tobacilli)

3) It reduces the colonization and invasiveness of Salmonella in the gut (caeca)

4) It reduces the risks for incidence such as necrotic enteritis (Clostridium perfringens) and Colibacillosis.

5) It enhances the barrier func-tion of the intestinal epithelium since butyrate up-regulates the expression of tight junction proteins (=’glue’ join-ing the epithelial cells together)

Nutrition of coloncyte (butyrate)Energy salvage

Immunomodulation

Increase sodium absorption Increase mucosal blood flow

Regulate cell proliferationEffect on cell differentation

Decrease blood cholesterol(propionate)

Butyrate and other SCFAs

Fig. 1Flowchart summarizing the different mode of actions of butyrate in the gut

INTRODUCTIONSuccessful feed formulations must both promote the growth of the ani-mal and discourage the growth of pathogenic bacteria in the gastrointes-tinal tract. Feeding for health as well as growth is certainly a major criterion in the design and formulation of poultry feeds.Organic acids are used in feeds for their various beneficial effects in the gut: feed preservation to control mi-crobial growth, reduction of the feed buffer capacity, inhibition of patho-genic bacteria and improvement of

nutrient digestibility. These effects will result in improved growth performance and improved profitability of poultry production.Due to their different chemical struc-tures, different acids have different prop-erties. The response to diet acidification may be affected by type of acid, inclu-sion level, diet composition and dietary buffering capacity. The traditional ‘one-acid-fits all’ strategy has been replaced by the design of acidifier blends since such a blend will combine the posi-tive properties of different acid types. Combining the acids may increase the range of desirable antimicrobial effects. The key basic principle on the mode of action of organic acids on bacteria is that nondissociated (non-ionized) organic acids can penetrate the bacteria cell wall and disrupt the normal phy- siology of certain types of bacteria.

We call these bacteria “pH sensitive” meaning that they cannot tolerate a wide internal and external pH gradient. Among those bacteria we have E.Coli, Salmonella spp, C.perfringens. It has been well demonstrated that the state of organic acids (non-dissociated or dis-sociated) is extremely important to de-fine their capacity to inhibit the growth of bacteria. As a general rule, we need more than ten to twenty times the level of dissociated acids to reach the same inhibition of bacteria, compared to non-dissociated acids. Amongst the wide range of organic acids used in animal nutrition, both butyric and lac-tic acid take a unique position.

T H E VA LU E O F O R G A N I C AC I D S I N L AYE R D I E T S

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Lactic acid and the

chicken crop

Microbial fermentation of starch and sugars in the chicken crop yields lac-tate and this production of lactic acid can be considered as an important defence mechanism for prevention of colonization of pathogens. In full-fed broilers, fermentation of feed in the crop creates conditions that inhibit Enterobacteriaceae growth. How-ever young broilers and broilers with feed withdrawal will lack this natural defence system. Within 6 hoursafter feed withdrawal is initiated, the crop of broilers is emptied of feed.

LACTIC ACID,A NATURAL CHOICE

Of the various acids available lac-tic acid is certainly one of the most valuable. Lactic acid has attractive properties for use in the feed indus-try. It is a product widely prevalent in nature. It is naturally present in the human body and commonly used in many food industry applications. The product is GRAS (Generally Recom-mended As Safe), non-corrosive, safe in handling and processing. Lactic acid has a mild taste and seems to have a favourable influence on feed intake, average daily growth and feed-to-gain ratio.This acid is also a strong stimulant of pancreatic secretion. Lactic acid in-hibits the growth of many species of bacteria and to a lesser extent yeasts and moulds, and as well as remaining active in small intestine, also provides a useful energy source.

Significant decreases in the population of lactic acid bacteria and significant in-creases in crop pH occur.Additionally, concentrations of acetic, propionic, and lactic acid in the crop decrease during feed withdrawal. Both the crop and caeca are especially prone to bacterial contamination. Eight to ten hours before slaughter, broiler chickens are usually taken off feed to reduce in-testinal contents. During this time, they look for food and peck at whatever is on the ground. What the birds eat en-ters the crop and is slowly released into the stomach. If Salmonella is present, the highest concentration is found in the caeca. But the amount of bacteria in the crop is also significant because it ruptures 86 times more often than the caeca during processing. Lactic acid supplementation reducesSalmonella in two major organs in broil-er chickens. Research has shown that by adding 2 tablespoons of lactic acid to 5 litres of the chickens’ drinking water, Sal-monella was reduced by 41 percent in the crop and by 11 percent in the caeca, compared to birds drinking plain water. Lactic acid acidifies crop contents, mak-ing them less conduciveto bacterial growth. Acidified drinking water could therefore play a crucial role in a biosecurity strategy of preventing pathogens like Campylobacter and Sal-monella in broiler flocks.

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PHYTOGENIC

SUBSTANCES

Natural plant or herbal extracts are yet another potential viable alternative to traditional antimicrobials. Phytogenic substances are made of essential oils, essential oil components, plant extracts, herbs and spices. Phytogenic substances have been shown to affect performance, gut physiology and gut microbiota of farm animals. Some of the insoluble plant parts stimulate enzyme secretion and bile acid production. Essential oils are standardised products such as thy-mol, carvacrol, cinnamaldehyde, capsai-cin, eugenol and others. They are also very volatile and will evaporate rapidly, leading to large variation in concentra-tion in the finished products. Encapsu-lation of essential oils could solve the problem. These substances have anti-microbial, antioxidant, coccidiostatic and even antiviral properties. The shift towards a beneficial gut microflora after administration of phytogenics is due to its physiological actions on the digestive tract: enzyme secretion, mucosa protec-tion (antioxidant effect) and microflora equilibrium.

FR A® BLP LAYERB UT YRIC / L AC TIC / P HY TOGENIC

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FR A® BLP LAYERB UT YRIC / L AC TIC / P HY TOGENIC

CONCLUSION

There is a general consensus on the efficacy of certain organic acids (e.g. lactic acid, butyrate) as the best alter-native to antibiotic growth promot-ers. Phytogenic substances act in syn-ergy with organic acids both for their growth promoting effect and preven-tion of specific intestinal diseases. By killing the pathogenic bacteria in the crop and gizzard, these pathogens will not enter the intestine. When there will be an attack by bacteria from the caeca to the distal part of the intes-tine, the monobutyrin is still able to kill these pathogens. These combinations will result in healthier animals with better technical and financial results of layer flocks.

SYNERGY OF PHYTOGENIC

SUBSTANCES AND ORGANIC

ACIDS

The concept of combining essential oils and organic acids is proving to be efficacious because there appears to be a synergy between the two concepts. Experiments in field trials or when using a chicken necrotic enteritis challenge model have shown a strong synergy between both type of products. The syn-ergy is thought to come from the abilityof the plant extracts to weaken bacterial cell walls, increasing its permeability to the organic acids. Some authors suggest that the essential oils are damaging the bacteria cell membrane facilitating the penetration of organic acids into the bacteria cytoplasm.

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FR A® BLP LAYERB UT YRIC / L AC TIC / P HY TOGENIC

DOSAGE:

LAYERS:Drinking water 0.05%Feed 0.1%

the versatile acidifier available

in liquid or in powder

THE PRODUCT IS:

- GRAS (Generally Recommended As Safe)- non-corrosive- safe in transport- safe in handling- safe in processing

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