ISSUE FOCUS FEED & ADDITIVE MAGAZINE November 2022 43 olism of food nutrients, but also the largest immune organ in the body, comprising more than 70% of immune cells. However, in pig and poultry production, animals are always subject to challenges due to the presence of pathogenic microorganisms or environmental factors, which lead to activation of the immune system in the gastrointestinal tract. This activation leads to the production of a diverse set of specialized cells and signaling molecules, in particular pro-inflammatory cytokines such as tumor necrosis factor (TNF)-α, interleukins (IL): IL-1β IL -6, IL-8… The overproduction of these cytokines leads to lesions and dysfunction of the intestinal mucosa and, consequently, poor growth of animals. There are a lot of evidence regarding the effects of SCFA or MCFA and their derivatives on immunity, antimicrobial activities, animal health and performance. However, according to the types/forms/combinations/ dosages of glycerides, different modes of action, and also, different levels of efficacy can be met. It’s thus indispensable to check the expected activities of these associations through in vitro and in vivo trials. The results described below indicate that short and medium fatty acid esters blend, like Lumigard Most, demonstrates antimicrobial, physiological, and immunological properties and has positive effects on animal health and performance in broiler chickens and piglets. ANTI-MICROBIAL AND ANTI-INFLAMMATORY ACTIVITES OF FATTY ACID ESTERS: IN VITRO-RESULTS Minimum inhibitory concentrations (MICs) are defined as the lowest concentration of an antimicrobial that will inhibit the visible growth of a microorganism after overnight incubation. MICs values are considered the “gold standard” for determining the susceptibility Table 1. MICs values (ppm) of a blend of fatty acid esters toward main pathogens from poultry and porcine industry Fatty acid esters Gram + bacteria Gram - bacteria Enterococcus hirae 125 Streptococcus suis 250 Staphylococcus aureus 250 Clostridium perfringens 32 Enterococcus cecorum 125 Clostridium perfringens 32 Staphylococcus aureus 125 Escherichia coli >4000 Salmonella typhimurium >4000 Campylobacter jejuni 250 Figure 1. Adhesion percentages of S. Typhimurium, E. coli and C. jejuni on HT-29 cells in presence of fatty acids esters. The symbols "*" (p ≤ 0.05) and "**" (p ≤ 0.01) indicate significant differences compared to the control.
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