The efficacy of organic acid, medium chain fatty acid, and essential oil based broiler treatments; in vitro anti-Campylobacter jejuni activity and the effect of these chemical-based treatments on broiler performance.

Abstract

AIMS\nThis research tested the anti-Campylobacter properties of organic acids (OA), medium chain fatty acids (MCFA), and essential oils (EO) in vitro and commenced in vivo suitability testing focused on broiler performance.\n\n\nMETHODS AND RESULTS\nNine active compounds were tested at different concentrations and times against C. jejuni in sterile distilled water (SDW), Mueller Hinton broth (MHB) and grower feed digestate (GFD). Sodium caprate (1.5%, v/v), thymol (0.25 and 2.5%, v/v), carvacrol (1.25%, v/v), and potassium sorbate (1.5%, v/v) each achieved C. jejuni reductions of ≥4.5 log10 CFU per ml in GFD, the matrix most representative of the broiler gut, after 60 seconds. Similar reductions were achieved after 60 minutes with lactic acid (1.25%. v/v), formic acid (3.1%, v/v), sodium caprylate (1.5%, v/v), and carvacrol (1.25%, v/v). However, in vivo these compounds adversely affected broiler performance, resulting in reduced weight and diminished water intake.\n\n\nCONCLUSIONS\nOA, MFCA, and EO based compounds are effective anti-Campylobacter treatments in laboratory model studies but cannot be applied in vivo.\n\n\nSIGNIFICANCE AND IMPACT OF THE STUDY\nThis study illustrates that OAs, MCFAs, and EOs can achieve significant reductions in Campylobacter in vitro but identifies a major issue, inhibition of broiler performance, preventing their use in practice.