Heres L, Engel B, Urlings H A P, Wagenaar J A, van Knapen F
Animal Sciences Group, Wageningen-UR, P.O. Box 65, 8200 AB Lelystad, The Netherlands.
Vet Microbiol. 2004 Apr 19;99(3-4):259-67. doi: 10.1016/j.vetmic.2003.12.008.
Consumption of poultry meat is associated with human Campylobacter and Salmonella infections. One way to control the presence of these bacteria in broiler flocks is to make chickens less susceptible for colonisation. Acidification of feed may be a tool to reduce the Campylobacter and Salmonella carriage in broiler chickens. In the present experiments an acidified feed with high levels of organic acid, 5.7% lactic acid and 0.7% acetic acid, was applied. In an in vitro experiment the reduction or growth of Campylobacter and Salmonella was measured after addition of 10(7)cfu of these bacteria into a conventional broiler feed, acidified feed and fermented feed, whereas the numbers of Salmonella increased in non-acidified feed. The number of Campylobacter decreased 2-3 (10)log cfu. In the acidified and fermented feed a complete reduction of Campylobacter was observed within 20 min, and a total Salmonella reduction started after 1h, and was complete after 2h. Subsequently, an in vivo experiment with 100 individually housed broiler chickens showed that chickens fed acidified feed were less susceptible to an infection with Campylobacter than were chickens fed conventional feed. The size of reduction was however limited. The susceptibility for Salmonella colonisation was not affected by acidified feed. It is concluded that the role for acidified feed in the control of Campylobacter and Salmonella is limited.
食用禽肉与人类弯曲杆菌和沙门氏菌感染有关。控制这些细菌在肉鸡群中存在的一种方法是使鸡对定植的易感性降低。饲料酸化可能是减少肉鸡弯曲杆菌和沙门氏菌携带量的一种手段。在本实验中，使用了一种含有高含量有机酸（5.7%乳酸和0.7%乙酸）的酸化饲料。在一项体外实验中，将10(7)cfu的这些细菌添加到常规肉鸡饲料、酸化饲料和发酵饲料中后，测定弯曲杆菌和沙门氏菌的减少或生长情况，而在未酸化的饲料中沙门氏菌数量增加。弯曲杆菌数量减少了2 - 3（10）log cfu。在酸化和发酵饲料中，20分钟内观察到弯曲杆菌完全减少，沙门氏菌在1小时后开始总体减少，并在2小时后完全减少。随后，对100只单独饲养的肉鸡进行的体内实验表明，喂食酸化饲料的鸡比喂食常规饲料的鸡对弯曲杆菌感染的易感性更低。然而，减少的幅度有限。酸化饲料对沙门氏菌定植的易感性没有影响。得出的结论是，酸化饲料在控制弯曲杆菌和沙门氏菌方面的作用有限。
