Control of Clostridium perfringens Induced Necrotic Enteritis in Broilers by Target Released Butyric Acid, Fatty Acids and Essential Oils
Résumé
The efficacy of target released butyric acid, medium chain fatty acids (C6-C12 but mainly lauric acid) and essential oils (thymol, cinnamaldehyde, essential oil of eucalyptus) micro-encapsulated in a poly-sugar matrix, to control necrotic enteritis was investigated. The Minimal Inhibitory Concentrations of the different additives were determined in vitro, showing that lauric acid, thymol, and cinnamaldehyde are very effective in inhibiting the growth of C. perfringens. The in vivo effects were studied in an experimental necrotic enteritis model in broiler chickens. In a first in vivo trial, four groups of chickens were fed a diet supplemented with A) butyric acid, B) essential oils, C) butyric acid in combination with medium chain fatty acids or D) butyric acid in combination with medium chain fatty acids and essential oils. In all groups except for the group receiving only butyric acid, a significant decrease in the number of animals with necrotic lesions was found compared to the infected, untreated control group. In a second experiment the same products were tested but in a higher concentration. Additionally, a group fed a diet supplemented with only medium chain fatty acids was included. In all groups except for the group receiving butyric acid in combination with medium chain fatty acids and essential oils, a significant decrease in the number of animals with necrotic lesions was found compared to the infected, untreated control group. These results suggest that butyric acid, medium chain fatty acids and/or essential oils may contribute to the prevention of necrotic enteritis in broilers.
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