Effect of the addition of protected sodium butyrate to the feed on Salmonella spp. Infection dynamics in fattening pigs

Date
2017-01-01
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Casanova-Higes, A.
Andrés-Barranco, S.
Mainar-Jaime, R.
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Abstract

The effectiveness of a new form of sodium butyrate protected with sodium salt of coconut fatty acid distillate for the control of Salmonella infection in fattening pigs was assessed. A dose of 3 kg/T of this product was added to the basal diet of a group of pigs for the whole fattening period while another group within the same fattening unit remained without treatment. A significant reduction in the number of infected pigs (4% vs. 61%; P<0.01) and in the median OD% values (19.4 vs. 55.9) at slaughter were observed in the pigs under treatment compared to the controls. Also, a significant association between high OD% values and Salmonella shedding and infection was detected. The use of this form of protected sodium butyrate may be useful to reduce Salmonella shedding and infection in slaughter pigs.

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