Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5543642 | Preventive Veterinary Medicine | 2017 | 8 Pages |
Abstract
Overall, results suggest that strategic administration of an encapsulated blend of formic acid, citric acid, and essential oils, to finishing pigs for 28Â days prior to slaughter has potential to prevent increased Salmonella shedding at certain time points as well as seroprevalence. However, this additive did not lower intestinal carriage, nor did it reduce seroprevalence to below the cut-off used for the high Salmonella risk category in Ireland (50%) or improve growth performance.
Keywords
MCFAMSRVSASXLDILnSCFATSBAMRGITMLNBPWADFIADGPBSFCEPCAbuffered Peptone waterAdenosine TriphosphateATPOrganic acidmedium chain fatty acidFeed conversion efficiencyELISAEnzyme-linked immunosorbent assaySwineGastrointestinal tractShort chain fatty acidBrilliant GreenTryptone soya brothPlate Count Agarconfidence intervalPhosphate buffered salineaverage daily gainPig farmAntimicrobial resistanceDietary supplementationAverage daily feed intakeCostoptical densitymesenteric lymph nodes
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Authors
Kavita Walia, Hector Argüello, Helen Lynch, Finola C. Leonard, Jim Grant, Dermot Yearsley, Sinead Kelly, Geraldine Duffy, Gillian E. Gardiner, Peadar G. Lawlor,