ISSUE FOCUS 34 FEED & ADDITIVE MAGAZINE August 2023 desired effect, as C6 and C8 largely reduce Salmonella invasion, while other acids seem to promote it. As such, fatty acids may already lower gut colonization and translocation to organs at very low concentrations, as documented for caproic acid (C6) (Figure 3). The amount of Salmonella-positive birds was significantly (P=0.008) reduced by adding C6 to the diet at 3 kg/mT, as evidenced by a reduction in positive cloacal swabs taken one day after 5-day-old hens were inoculated with Salmonella Enteritidis. Three days after inoculation, cecal colonization was significantly (P=0.005) reduced, as was translocation to the liver (P=0.043), while there was also a trend (P=0.060) towards lower splenic counts in the C6-treated group. Finally, MCFAs have also been shown to work on the host’s resilience towards Salmonella colonization through an increased expression in primary chicken immune cells of antibacterial β-defensin 9, which can be downregulated by Salmonella upon colonizing its poultry host via its Type III secretion system, which is the same system driving the invasion process. As such, MCFAs may also indirectly contribute to reduced Salmonella colonization in poultry. To conclude, natural products aiding in Salmonella control in poultry during primary production in a cost-effective way are scarce. Agrimprove provides a range of MCFA-based products that contribute to a reduced Salmonella risk in poultry by tackling the issue from several angles in an integrated and cost-effective approach. References are available upon request. Caeca Liver Spleen 9 8 7 6 5 4 3 2 1 0 Salmonella counts (log CFU/g) sample C6 Control Figure 3. Effect of C6 administration to the feed on Salmonella Enteritidis counts in organs of laying hens 1.6 1.4 1.2 1.0 0.8 0.6 0.4 0.2 0.0 Relative invasion Control Formic acid (C1:0) Acetic acid (C2:0) Butyric acid (C4:0) Propionic acid (C3:0) Caproic acid (C6:0) Caprylic acid (C8:0) Capric acid (C10:0) Figure 2. Relative invasion in intestinal epithelial cells of Salmonella Typhimurium, supplemented with sub-MIC concentrations of different fatty acids About David Hermans David Hermans is a biotechnology professional with a Master's degree in Biotechnology from the University of Ghent. He obtained his PhD in Veterinary Medicine from the same university in 2012, focusing on Campylobacter control in poultry through the application of medium-chain fatty acids and passive immunization. Since 2013, David is a Poultry Researcher at Royal Agrifirm Group, where he develops natural and sustainable functional ingredients to support poultry health and performance. His unwavering commitment to innovation significantly contributes to the success of Agrimprove, the functional ingredient brand of the company.
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