Abstract
Public health concerns and the potential for food-borne zoonotic transmission have made Salmonella a subject of surveillance programs in food-producing animals. Forty-two piglets (25 d of age and initially 7.48 kg) were used in a 28 d infection period to evaluate the effects of a high proportion of rye on reducing Salmonella Typhimurium. Piglets were divided into two diet groups: control diet (wheat 69%) and experimental diet (rye 69%). After a one-week adaptation period, all piglets were orally infected with Salmonella Typhimurium (107 log CFU/mL; 2mL/pig). Salmonella in fecal shedding were evaluated at day 1, 3, 5, 7 and then weekly after infection. At the end of the experimental period (at day 28 after infection), the piglets were euthanized to sample feces, cecal digesta contents and ileocecal lymph nodes to determine the bacterial counts of Salmonella. The results suggest that the bacterial counts in the experimental group fed rye diets showed evidence of reducing Salmonella fecal shedding from day 14 onwards and decreasing the number of Salmonella in cecal digesta. However, the translocation of Salmonella in ileocecal lymph nodes was not affected. Furthermore, feed intake, weight gain and feed conversion did not differ between the groups (p > 0.05).
Highlights
Salmonellosis is primarily a zoonosis and interventions are possible at any stage from farm to fork [1]
Salmonella enterica serovar Typhimurium is strongly associated with pigs, with infections in humans caused by contaminated pork and meat products, causing an impact on public health [2,3]
The outcome of the current study showed that the use of compound feeds with higher dietary proportions of rye in young pigs caused no significant differences in performance, i.e., average body weight gain, feed intake and feed conversion ratio compared with those of animals fed with generally high amounts of wheat
Summary
Salmonellosis is primarily a zoonosis and interventions are possible at any stage from farm to fork [1]. Since antimicrobial resistance is on the rise, there is an urgent need for new strategies to focus on the reduction of Salmonella in the intestinal tract by competitive binding of bacteria and support of intestinal function to reduce colonization [6]. Due to their bacteriostatic and bacteriolytic properties, short-chain fatty acids such as formic or butyric acid and their derivatives were reported in previous studies, these being widely used to control Salmonella in the pork production chain already at the farm level [7,8,9]
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