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Scientia Agriculturae Bohemica

The Journal of Czech University of Life Sciences Prague

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CiteScore 2016: 0.78

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1805-9430
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Effect Of Dietary Medium-Chain Fatty Acids On Campylobacter Jejuni In Broiler Chickens*

P. Hovorková
  • Institute of Animal Science, Prague-Uhříněves, Czech Republic
  • Czech University of Life Sciences, Department of Microbiology, Nutrition and Diabetics, Prague, Czech Republic
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ E. Skřivanová
  • Corresponding author
  • Institute of Animal Science, Prague-Uhříněves, Czech Republic
  • Czech University of Life Sciences, Department of Microbiology, Nutrition and Diabetics, Prague, Czech Republic
  • Email
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ E. Kudrnová / M. Marounek
  • Institute of Animal Science, Prague-Uhříněves, Czech Republic
  • Czech University of Life Sciences, Department of Microbiology, Nutrition and Diabetics, Prague, Czech Republic
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2015-12-30 | DOI: https://doi.org/10.1515/sab-2015-0030

Abstract

The inhibitory properties of a commercial product Fortibac® containing medium-chain fatty acids on Campylobacter jejuni were determined. The product is a mixture of C6:0-C14:0 fatty acids. After testing the antibacterial properties towards C. jejuni in in vitro conditions, an experimental infection on broiler chickens was performed to confirm the results. The product was admixed with feed (final concentrations 0, 0.25, and 0.5%) and broiler chickens were artificially infected with C. jejuni VFU 612. The chickens were infected on day 16 of age, while the aforementioned feed mixtures were used during the entire fattening period (days 0–35). After the infection, the dynamics of C. jejuni shedding was evaluated among treated groups and the control. Reduction of the number of campylobacters by the product with medium-chain fatty acids was not confirmed in vivo. It is assumed that the final amount of potentially active fatty acids in the digestive tract was not sufficient. The product, however, had a clear beneficial impact on mortality of infected chickens.

Keywords: inhibition; campylobacteriosis; poultry; pathogen

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About the article

Received: 2015-04-29

Accepted: 2015-09-14

Published Online: 2015-12-30

Published in Print: 2015-12-01


* Supported by the Ministry of Agriculture of the Czech Republic, Project No. MZeRO0714, and by the Internal Grant Agency of the Czech University of Life Sciences Prague (CIGA), Project No. 20142014.


Citation Information: Scientia Agriculturae Bohemica, ISSN (Online) 1805-9430, ISSN (Print) 1211-3174, DOI: https://doi.org/10.1515/sab-2015-0030.

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© 2015 P. Hovorková et al., published by De Gruyter Open. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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