PSX-B-14 Effects of Adding Protected Benzoic Acid on Growth Performance, Diarrhea, and Inflammation in Weaned Pigs Challenged with Escherichia Coli F18

Abstract

Abstract This experiment quantified the impact of an E. coli challenge and evaluated protected benzoic acid (PBA) as the alternative to recover growth performance, diarrhea, and inflammation of weaned pigs. A total of 72 pigs (BW=6.07±0.66kg) were housed in pens (2 pigs/pen) and randomly assigned to 1 of 3 treatments (12 pens/treatment). Treatments included a non-challenged control (NC), a challenged-control experimentally infected with F18 E. coli (PC), and PC plus 0.25% PBA (Novus international St. Charles, MO). The experiment lasted 18 days, with 7 days of acclimation and 11 days post-infection (dpi). Blood samples were collected at 0, 4, and 11 dpi. Data were analyzed using the MIXED procedure of SAS. At the end of the experiment (11 dpi), pigs on NC were heavier than those in the PC, whereas pigs fed PBA were intermediate (9.43, 8.22, and 8.75kg, respectively; P = 0.026). For the entire experimental period (-7 to 11 dpi) pigs on the NC had increased ADG compared with PC and PBA (0.196, 0.105, and 0.127kg, respectively; P=0.019). Pigs on the NC had increased ADFI compared with PC, whereas PBA was intermediate (0.244, 0.167, and 0.204kg, respectively; P=0.011). G:F tended to differ among treatments (P=0.070): the NC had the greatest G:F followed by PBA and NC (0.800, 0.565, 0507, respectively). Diarrhea incidence was decreased in the NC compared with PC and PBA (22.9, 44.2, and 52.1%, respectively; P=0.01). Serum acute-phase C reactive protein (CRP), a marker of systemic inflammation, tended to differ among treatments (P=0.076): the PC had the greatest CRP concentration followed by PBA and NC (3,841, 2,243, and 2,106 ng/mL, respectively). In conclusion, the E. coli infection impacted the growth and health of weaned pigs; however, the addition of PBA partially alleviated the negative effects by stimulating feed intake, growth, and decreasing systemic inflammation.