Caprylic Acid reduces enteric campylobacter colonization in market-aged broiler chickens but does not appear to alter cecal microbial populations

Journal of Food Protection
F Solis de los SantosDan J Donoghue

Abstract

Campylobacter is a leading cause of foodborne illness in the United States, and epidemiological evidence indicates poultry products to be a significant source of human Campylobacter infections. Caprylic acid, an eight-carbon medium-chain fatty acid, reduces Campylobacter colonization in chickens. How caprylic acid reduces Campylobacter carriage may be related to changes in intestinal microflora. To evaluate this possibility, cecal microbial populations were evaluated with denaturing gradient gel electrophoresis from market-age broiler chickens fed caprylic acid. In the first trial, chicks (n = 40 per trial) were assigned to four treatment groups (n = 10 birds per treatment group): positive controls (Campylobacter, no caprylic acid), with or without a 12-h feed withdrawal before slaughter; and 0.7% caprylic acid supplemented in feed for the last 3 days of the trial, with or without a 12-h feed withdrawal before slaughter. Treatments were similar for trial 2, except caprylic acid was supplemented for the last 7 days of the trial. At age 14 days, chicks were orally challenged with Campylobacter jejuni, and on day 42, ceca were collected for denaturing gradient gel electrophoresis and Campylobacter analysis. Caprylic acid supplemen...Continue Reading

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Citations

Apr 22, 2015·Critical Reviews in Food Science and Nutrition·Pramila UmarawV P Singh
Nov 20, 2014·Foodborne Pathogens and Disease·Eva SkřivanováMilan Marounek
May 24, 2013·Nutrients·Lisa M HarrisonUma S Babu
Nov 2, 2014·Journal of Applied Microbiology·A MolnárK Dublecz
Mar 1, 2015·Comprehensive Reviews in Food Science and Food Safety·Joris RobynMarc Heyndrickx
May 22, 2020·Translational Research : the Journal of Laboratory and Clinical Medicine·Lei DaiQijing Zhang

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