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Role Acidifiers, Prebiotics, Probiotics in Poultry Gut Health

and Feed Sanitizer

Importance of Gut – Barrier to ingested chemicals, feed contaminants and pathogens

– Absorption of nutrients and water

– Components: physical, chemical, immunological and

microbiological

– Intestine is the largest immune organ

– Gut microbes perform functions such as:

» nutrient digestion and absorption

» gut health and integrity

» competitive exclusion of pathogens

» immunomodulation

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Organic acids

• Organic acids are built on a carbon skeleton, known as carboxylic acids–COOH , which can alter the physiology of bacteria, causing metabolic disorders that prevent proliferation and death.

• e.g Formic acid, Propionic acid,Lactic acid etc

Acidifiers

• Acidifier products are either single weak acids or a mixture of several different weak acids. Multi-acid products are combinations of two or more acids.

• Multi-acid products decreases pH more effectively without the negative impacts of odour and taste associated with using large quantities of a single acid

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H+

DNA

RCOO-

Reduces pH

H+

Required energy to maintain homeostasis

H+ ATPase pump

Mode Of Action

RCOOH

RCOOH

RCOOH

RCOOH

Available forms of Acidifier Product in Market

• Free acids

• Free acids with their salts

• Sodium formate / Sodium Di-formate

• Coated- Calcium and Na Butyrate

• Esterified butyrate

• Formaldehyde + Propionic combination

• MCF+SCF+EO(Microencapsulation)

• Free Acid: All pure acids are release faster

• Buffered with salt: in non-corrosive form e.g. Calcium propionate, Calcium formate etc. the use of organic salts given concentration of cations (Ca2+,Na+) to be considered in diet formulation, thereby reducing the buffering capacity of the compound feed.

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• Formic, Acetic, Propionic. Reduces pH & affect directly gram- bacteria

• Fumaric, Citric, Malic ,Lactic

• Indirect effect on the b. population by pH reduction, acting mainly on stomach.

Short Chain Fatty acid

• Capric, Caprylic, Lauric acid

• Direct & strong antimicrobial effect on Gram+ and Gram- bacteria.

MCFA

SCFA-MCFA

Organic acids and pKaAcid Formula pKa

Oxalic acid (ethanedioic acid) (COOH)(COOH) 1.2

Citric acid CH2(COOH)COH(COOH)CH2(COOH) 3.1

Malic acid (COOH)CH2CHOH(COOH) 3.4

Formic acid (methanoic acid) HCOOH 3.8

Lactic acid CH3CHOHCOOH 3.9

Benzoic acid C6H5COOH 4.2

Acetic acid (ethanoic acid ) CH3COOH 4.7

Butyric acid (butanoic acid) CH3CH2CH2COOH 4.8

Valeric acid (pentanoic acid) CH3CH2CH2CH2COOH 4.8

Propionic acid (propanoic acid) CH3CH2COOH 4.9

Caproic acid (hexanoic acid) CH3CH2CH2CH2CH2COOH 4.9

Factors Influencing the Efficacy:

• Chemical form (acid, salt, coated or not),

• pKa - value

• Molecular weight

• MIC- value of the acid

• Kind of micro-organism

• Animal species

• Site and location in the GIT

• Buffering capacity of the feed

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Cont

• *pKa value (acid dissociation constant): Is a quantitative measure of an acid in solution, smaller the pKa value, stronger the acid.

• The bactericidal effect of the organic acids is: benzoic acid > fumaric acid > lactic acid > butyric acid > formic acid > propionic acid

• Propinoic acid is known for its Mold inhibition activity in feed

Combination of organic acids- for better Efficacy

• Each acids having its own specific range of efficacy

• Incorporating different acids, there is a broader spectrum of activity and the product is considerably more effective

PLACE MODE OF ACTION FUNCTION

Feed pH level reduction.

Antimicrobial effect.

(bacteria , Yeast , fungi)

Preservation and hygiene

of the feed

Stomach Faster adjustment of an acidic pH level,

favouring the pepsin action

Digestion support

Small

Intestine

Anion antimicrobial effect Intestinal flora

optimization

Metabolism Energetic use as a physiological molecule Nutrient supply

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What is the B-value?

• The binding capacity (B-value) indicates the amount of acid

needed to lower the pH of a feed to a certain value.

Raw material B-value?

• Protein sources (soybean meal, fish meal) generally have

relatively medium buffering capacities

• Whereas cereals (wheat, barley, maize) have low B-values.

• Premixes show high B-values mainly because calcium

carbonate (CaCO3) is used as a carrier.

Lowering pH in feed leads to lowering buffer capacity in gut and promotes digestion in birds as less HCL has to be produced in stomach to activate pepsin

and thus, protein digestion.

Buffer Value of the commonly used poultry raw material Raw Material Name mEq / Kg (For pH 4)Organic Ingredients

Maize 100Soyabean DOC 280Maize Gluten 100DORB 160

Meat bone meal 560Full fat Soya 660Fish meal 840Amino Acids

Lysine HCl 140Methionine 180Inorganic IngredientsCalcite 11000

Limestone powder 12600Sodium Bicarbonate 13000Dicalcium Phosphate 3000

Vitamin C 1820Sodium Chloride 80Organic AcidsFormic Acid 13630Citric acid 5420Propionic acid 1358

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MIC

Reduction of pH.

Inhibit bacterial growth.

Improve gut health.

Acts as chelating agent

Increase the Digestion, absorption of the Nutrients.

Increase the retention of protein, amino acid & minerals.

Improvement in gut

Morphology.

Reduction in the formation of biogenic amines, particularly in high protein and containing added synthetic amino acid

Acid Effect on growth

Growth promoting effect

Antibacterial activity & growthpromoting effect of acid in poultry

Inhibit growth of pathogenic microbes

Improving gut health by the

promoting beneficial

bacterial growth

Reduction of the buffering

capacity of the feed

Improving pancreatic secretion, increases

digestibility, absorption & retention of

protein & amino acid

Reduce the formation of

Biogenic Amines

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Organic acids and their effect on various functions

Yeasts Fungi Gram-Bacteria NutritivepH

lowering

Formic Acid +++ 0 ++++ ++ +++

Acetic Acid + - +++ ++ ++

Propionic

Acid++ ++++ 0 + +

Sorbic Acid ++++ +++ +++++

Benzoic Acid ++++ +++ +++++

Lactic Acid - - ++? +++ ++++

Effect of pH on Bacterial growth

Mode of action(Unique Feed Acidifier)

pH reduction in Gut

Activation of Pepsin

Increased Intestinal Enzyme activity

Optimal Nutrient absorption

Prevention of Toxic Metabolites

Optimal Protein Digestion in Stomach

pH of urine reduced

Lower urinary disorders & Gout Problems

Breaking cell wall of Pathogens

Reduction in Pathogens inside feed

& gut

Proper Salivation

Better Growth of

Lactobacilli

Improved Digestion

Better Growth

Better Livability

Higher RETURNS ON INVESTMENT

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• Dissociation of Organic acids results in synthesis of hormone secretin which stimulates Pancreatic enzymes

• Pancreatic enzyme stimulates/ responsible for digestion process

• Activation of enzyme Pepsin results in improved protein digestion & Optimum Nutrients absorption better Growth of Lactobacilli

• Improves digestibility of Proteins & Amino acids and reduction in ammonia & Bio-genic amines

• Increases Growth of the Gastro-intestinal mucosa.• Improvement in Microbial Phytase activity • Phytic acid is much more soluble at lower pH

• These effects combine to give an improvement in Phosphorous digestibility .

Improves Digestion and Phytase activity

Production of toxic polyamines and ammonia

As a result of the inefficient/incomplete digestion of

dietary protein changes in the intermediary

metabolism of the animal may also occur,

Excessive amino acids are being converted into

polyamines and ammonia.

All such chemicals are dangerous to bird as well as

nutritive value of feed.

• Reduces urine pH

Which results in ----

• Lower Urinary disorders

• Problems of gout may reduce

• Better Livability

Reduction in Urine pH

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MCFA

Medium-chain triglycerides (MCTs)

are triglycerides whosefatty acids have

an aliphatic tail of 6–12 carbon atom.

Capric, Caprylic & Lauric acidDirect and strong

antimicrobial effect on gram+ve and garm-ve bactria

MCFAs have a broad anti-bacterial activity in a

neutral environment against Gr-ve and Gr+ ve

bacteria

Essential oil

Essential oils derived from aromatic medicinal plants have beenreported to exhibit exceptionally good antimicrobial effectsagainst bacteria, yeasts, filamentous, fungi, and viruses.

The mixture of aromatic and flavouring substances identical tonatural is used, corresponding to:

Oregano (Origanum vulgare) Thyme (Thymus vulgaris) Cinnamon (Cinnamomum sp)

The mixture has got antimicrobial, antioxidant and endogenous enzyme estimulation properties (principallyLipase, Trypsin, ...)

Microencapsulation

Protection from light, moisture, heat and oxidation Reduction of powder dispersion in the environment

Better resistance to different thermo-mechanical processes during the inclusion into premixes and / or balanced feed manufacture.

Modulation of the organic acids release through the gastro-intestinal tract.

Homogeneity of additive in the feed improved.

Increases palatability

Decreases the volatility of flavour compounds.

Enables the processing of liquid products in solid phases (vitamins, fatty acids, etc.)

Avoids interaction between aggressive compounds (acids, choline, minerals,…) and sensitive substances (vitamins, …)

Decreases the corrosiveness which some ingredients produce in the equipment

Allows lower inclusion levels of additives in formulas

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Combination

1-Formic Acid

2-Lactic Acid

3-Propionic Acid

1-Capric Acid

2-Caprylic acid

3- Lauric Acid

1-Oregano

2-Cinamon

3-Thymol

Butyric Acid

• Carboxylic acid with structural formula CH3-CH2-CH2-COOH

• Important member of fatty acid subgroup called short chain fatty acid

• It is present in milk specially of goat, sheep & buffalo

• Butyric acid is the natural product of bacterial fermentation of carbohydrates in the intestine of monogastrics or rumen of the ruminants

• It has a unpleasant smell and acrid taste

• Butyric acid is present in human vomit which is the main cause of distinctive smell

• However butyric acid is volatile and corrosive, so in practical use we must use it in salt like sodium butyrate

Why it is coated ?

Uncoated butyrate is directly available and will immediately be absorbed in the first part of digestive tract.

Majority of the pathogenic bacteria like Salmonell, Clostridia,Campylobacter etc.have habitat in distal part of gut. So it is necessary that butyrate reaches there to act on the pathogens.

To avoid the strong odorTo avoid from moisture absorption and cakingTo avoid from decomposition and volatilize during course of production

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5.5

2.5 - 3.55-6

6.5-7

7-7.5

6.9

8

Colon & Rectum Area

Pancreas releases Lipase

Optimum Activity is at pH 8

Application

Regeneration & Energy

source for villi of intestine

Reduces the potential for pathogens

Help to increase

immunity

Help to reduce loose

droppings

Small finger like projection that form the epithelial lining of intestinal wall

Intestinal villi increases the internal surface area of the intestinal wall making available greater surface area for absorption

Increase surface area decreases the travel distance by nutrient molecule so effectiveness of diffusion increases

The villi are connected to the blood vessels so the circulating blood then carries the nutrients to target place

Intestinal Villi

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Stress on intestinal villi

Normal intestinal villi

During a coccidiosis infectionwith Eimeria maxima, thevilli become shortened andthe villi tips are eroded –reducing gut surface area. Ifvilli have developed properly,the impact of coccidiosis willbe less due to proper villidevelopment

Role of ButyGAURD to combat in Intestinal Coccidiosis

Prebiotic

• A prebiotic is a non-digestible additive often consisting of natural dietary fibers such as fructooligsaccharides (FOS) that stimulate the growth and activity of beneficial bacteria in the colon, for better health.

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Probiotics

Probiotics are live microorganisms intended to provide health benefits when consumed, generally by improving or restoring the gut flora.

The most frequently used organisms for probiotic preparations are:Bacillus subtilisLactic acid bacteria (LAB)Live yeast(SC,SB)

Development of the microflora

Hatch 1 week

2 weeks

3 weeks

The GIT is sterile

Lactobacilli and Enterococci

dominate the crop, duodenum and

ileum& Coliforms,

Lactobacilli and Enterococci

dominate the caeca

Lactobacilli dominate the

crop, duodenum and ileumanaerobic

bacteria dominate the caeca

The microbial community starts

to stabilize indicated by the stable bacterial

fermentation

Unstable micro flora

GIT Microbes

Lactobacillus sp, Bifidobacteria, etc…

E.coli, Listeria sp, Salmonella, etc…

(Beneficial bacteria) (Pathogenic bacteria)Imbalance

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Mode of actions

3. Maintain epithelial integrity and barrier function

2. Improved immune status: production of antibacterial defensins and mucin

1. Competitive exclusion of pathogens

4. Nutritional effects: • Production of enzymes• Production of vitamin B12 and K

Feed Mill Sanitization

• We need to understand the fact that the feed is passing through a biological tube "the digestive tract" of the animal, besides offering necessary nutrients it should not introduce any infection or toxic agents in to the system.

• The microbial growth and contamination of feed is the prime concern in the Animal feed.

• Therefore all the efforts need to be made in minimizing microbial contamination in feed mill. detailed guidelines have been formulated to control salmonella contamination in poultry by cooperative extension service of University of Florida.

The strategic points of feed and mill sanitation depends on:

• a. Feed mill design

• b. Selection of raw materials

• c. Storage of raw materials

• d. Feed milling technology

• e. Feed mill management

• f. Storage of processed material

• g. Transport of finished product to farm (bulk and bags)

• h. Rodent control

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The following points can be considered for feed mill sanitation or biosecurity.

• 1. Maintain proper records for purchase of ingredients and other materials.

• * Date of the receipt or purchase or sale or delivery.

• Name and address of the seller ·

• Name and address of the consignee

• Identification of the product

• Quantity

• Laboratory analytical report.

1. Keep each area of the mill dust free.

2. Check the ceiling area for any leakage.

3. Fill all the crakes, crevices and corners with element to prevent pests.

4. Floors of the mill should be smooth but not slippery for effective dusting, cleaning or mopping.

Continue…..5. Used gunnies should not be stored in the premises. They need to be fumigated and sold. Avoid used gunnies to store and transport.

6. Remove all unused stocks from storage area, broom down all the walls and the floor. Mop the floor area with 4% moisture (mix-A) of formaldehyde (7.5%) glutraldehyde (7.5%) and Benzalkonim chloride (5%). This solution act as bactericidal, veridical and fungicidal (solution-A).

7. Clean all equipments, scrape all critical points where feed particles are accumulated. Dust the inner areas and wipe with a cloth soaked in a mixture (mix-B) of glutraldehyde (12.5%) Benzalkonim chloride (7.5%) and nonionic detergents. It acts as cleanser and disinfectant. This need to be done periodically once in a mouth.

Continue…..

• 8. Spray the entire area of the feed mill including roof and walls once a week with solution A(mix-A) @ 1 litre/1000 CFT area.

• 9. Wet fumigation should be carried out once a month during maintenance.

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Continue….

• Unloading pits should be free of any visual signs of previous ingredients. Pits cab/Feed mill machine is flushed with small amounts (1000 lbs) of low risk ingredients at the end of each day. Ground corn (1000 lbs) containing from 0.5% to 1.0% organic acids (Propionic, acetic, or formic) can also used periodically for sanitation to minimize the risk of contamination.

• Mixture of these acids can also be added as supplements to finished feed to reduce the number of viable salmonella.

Thank you