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Dr. David Hermans
Sponsored by:
European experience withantimicrobial reduction in
poultry with MCFA
David Hermans
Nuscience Group
February 25th 2019
Red Deer | Alberta
EU ban on AGP EU ban on AGP
✓US: does not categorize ionophores as medically important antibiotics (FDA, GFI#209, and GFI#152)
✓ EU: ionophores are not regulated as antibiotics. Instead, the European Union Regulation (EC) No 1831/2003 categorizes ionophores as “‘coccidiostats’ and ‘histomonostats’ substances intended to kill or inhibit protozoa
EU ban on AGP - coccidiostats EU policy
> Prudent use of antibiotics (veterinary and human) to avoid development of resistance
“Use as less antibiotics as possible but as much as is needed to avoidimpaired welfare due to illness”
> Use of ab is monitored on farm level (with action plans when use is too high)
> No poultry meat sold with ‘raised without antibiotics’ on label
Is this an effective policy?
EU ban on AGP and its impact on antibiotic use on farm level
MARAN report 2017
Reduction in resistance of E. coli in The Netherlands
MARAN report 2017
Management - Attention points
> Example vaccinations:
> More vaccinations against E. coli and Mycoplasma in broiler breeders
> For protection of the day-old chickens and to reduce antibiotic use
Management - Attention points
> Genetics
> Focus on improved egg shell quality, cuticle structure and stronger chick immunity
> Alternative breeds (slow growing, …) - individual sensitivity
> Stocking density (in EU max. 42 kg/m²)
- penalized when too many foodpad dermatitis (welfare issue)
> No reused litter
> Climate (temperature, relative humidity)
> Lighting schedule
Management - Biosecurity
> Scoring Biosecurity:
> Free online application:
Nutritional implications of antibiotic free rearing of broiler chickens
Microbial growth
Bacteria/pathogens
Immune system
Cytokines
Feed intake
Portal flow nutrients
Growth bacteria
Use of nutrients
Fermentation carbohydrates
Transformation bile salts
Absorption fats
Villi length Passage rate
Thickness intestinal wall
Fermentation amino acids
ToxinesAmines
NH3
Endog. losses
GrowthFeed conversion
Faecal-N
Nutritional implications of antibiotic free rearing of broiler chickens
Advantages
Development immune system
Protection from pathogenic microbes
Providing nutritional compounds (fermentation products)
Stimulation of host defense (mucus)
Disadvantages
Compete with host for nutrients
Potential pathogenic
Deconjugates bile salts
Production of toxic compounds
Stimulation of the immune system has a price (protein)
It is all about a balance between host and microbes!Excess of undigestible protein
➢ Shift in intestinal flora
➢ Fermentation NH3 and biogenic amines intestinal irritation
> Only small effects on broiler performance of AGP in feed with low undigestible crude protein
Protein in feed - digestibility
> Intestinal health affects ideal AA profile
Protein in feed - amino acid balance
> Degradation of bile salts by bacteria
Fats in feed - digestibility
> Effect of infection on fat digestibility
> Broiler feed 7.8% fat
> Broilers infected with Eimeria acervulina at day 18
> Bile salt degradation results in lower fat emulsification
> Fatty acid composition determines digestibility (coconut oil rich in MCFAs)
ADG d18-23 g/d FCR d18-23 Dig. fat d16 % Dig. fat d23 %
Control Animal fat 48.4 1.752 81 87
Inf. Animal fat 36.8 2.054 83 8
Inf. Coconut oil 43.0 1.850 89 49
Inf. Soy oil 38.6 2.037 89 16
Fats in feed - digestibility Additives & feed strategy
> Lot of different products with different MoA available
> Supporting gut health is more than replacing an AGP by an additive
> FLAWS - Feed, Light, Air, Water, Sanitation & Security = good management/biosecurity
Product classes
➢ Phytogenics
➢ Emulsifiers
➢ Exogenous enzymes (NSP, phytate)
➢ Pre- and probiotics
➢Organic acids
➢Medium-chain fatty acids (MCFA)
➢…
> At start: a broiler chicken has to grow 35 % of their own body weight (+ 1.4 kg growth for a baby of 4 kg)
> Good nutrition at the start is required
0
5
10
15
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40
1 6 11 16 21 26 31 36 41
%
chic
ken
gro
wth
(rela
tive
too
wn
bo
dy
we
igh
t)
Days
Chicken growth (relative to own body weight)
Early feeding Early feeding
Hatch window & transportation time
> Delayed access to feed (and water)
> Negative impact on gut health
> Yolk used for maintenance
Early feeding
➢ Access to feed and water directly after a chick hatches
➢ For hatcheries but also on farm level
➢ Yolk used for development
➢ Improved 7 day BW
➢ Less need for antibiotic treatment (E. coli and BCO lameness)
Challenges
> Enterocytes and villi are poorly developed at hatch, and feed deprivation aggravates situation
Broiler villi at 1 day of age with feed and water
Broiler villi at 1 day of age with feed and water restriction
Viola et al, 2003
Maiorka, 2002
Challenges
> Both gastro-intestinal tract and Bursa are under-developed at hatch:
How are day-old chickens protected against pathogens?
> Innate immunity: day-old chicken can quickly alter cytokine expression (activation of certain
receptors)
> Maternal antibodies (e.g. limited Campylobacter colonization in chickens during the first weeks)
> This indicates the importance of a quick yolk sac resorption and so that the antibodies are
not used as simple energy
> Other solutions: antibacterial additives such as MCFA
Some examples of systems for early feeding
HatchCare by HatchTec Patio by Vencomatic X-Treck by Vencomatic
Additives
> Lot of different products with different MoA available
> Supporting gut health is more than replacing an AGP by an additive
> FLAWS - Feed, Light, Air, Water, Sanitation & Security = good management/biosecurity
Product classes
➢ Phytogenics
➢ Emulsifiers
➢ Exogenous enzymes (NSP, phytate)
➢ Pre- and probiotics
➢Organic acids
➢Medium-chain fatty acids (MCFA)
➢…
What are MCFA?
> Medium Chain Fatty Acids (MCFA) are
> saturated (= no double bonds or ring structures)
> unbranched (= linear molecule)
> monocarboxylic acids (= only 1 carboxylic group -COOH)
> with a chain length of either 6, 8, 10 or 12 carbon atoms
Trivial name Systemic name Structural Formula
Caproic acid Hexanoic acid C6:0
Caprylic acid Octanoic acid C8:0
Capric acid Decanoic acid C10:0
Lauric acid Dodecanoic acid C12:0
MCFA effects - Mode of action
GIT level
Antibacterial
Immunity
Intestinalmorphology
Virulence
MCFA effects - Antibacterial
R-COOH R-COO- + H+
It depends on the pKa
1. MCFA attack the bacteria
> The MCFA is undissociated if the pH of the environment (stomach/GIT) is lower than the
pKa value of the MCFA’s
> In this way the MCFA’s are able to attack the membrane of the bacteria
(which has a negative charge)
Cell membrane = negative charge
Negative charge
MCFA effects - Antibacterial
2. Degradation of the bacterial cell membrane
> The ‘hydrophylic / lypophylic balance’ (HLB) from MCFA’s is similar like the HLB of the
cell membrane from bacteria
Hydrophylic
Lypophylic
Hydrophylic
Penetration of the MCFA’s in the cell membrane
MCFA’s make a path through the membrane
Intra-cellular
space
Extra-cellular
space
MCFA Cell
content
MCFA effects - Antibacterial
3. MCFA’s dissociate inside the bacterial cell
> Dissociation of the MCFA’s inside the cell
H+
↓
pHMCFAMCFA H+ + MCFA-
MCFA effects - Antibacterial
4. Block the DNA replication
> DNA intercalation → Blocks the DNA replication
H+ + MCFA-
MCFA-
MCFA-
MCFA effects - Antibacterial
Gram Positive
Gram Negative
C6 C8 C10 C12
Esherichia coli Clostridium perfringens
Salmonella Enteritidis
Campylobacter jejuni
MCFA effects - Antibacterial
> In vitro antibacterial activity
End incubation
Start incubation
MCFA effects - Antibacterial
> In vitro antibacterial activity
Control
+ MCFA
+ Antibiotics
End incubation
Start incubation
MCFA effects - Antibacterial
> MIC values comparison with other acids (in vitro antibacterial activity): Houf, 2005
MIC (g/kg)
Bacterial strain Propionic acid Butyric acid Formic acid Lactic acid MCFA
Aspergillus niger >10 >10 >10 >10 0.5
Bacillus cereus >10 >10 >10 2.5 2.5
Campylobacter jejuni 5 5 5 2.5 0.5
Clostridium perfringens 5 >10 2.5 2.5 0.5
Enterococcus faecalis >10 >10 >10 5 2.5
Enterococcus faecium >10 >10 >10 5 2.5
Escherichia coli >10 >10 >10 5 5
Salmonella Enteritidis >10 >10 >10 5 5
Brachyspira hyodysenteriae >10 >10 >10 >10 2.5
0
0.2
0.4
0.6
0.8
1
1.2
1.4
1.6
Control Formic acid(C1:0)
Acetic acid(C2:0)
Propionic acid(C3:0)
Butyric acid(C4:0)
Caproic acid(C6:0)
Caprylic acid(C8:0)
Capric acid(C10:0)
MCFA effects - Virulence
> Effect of SCFA and MCFA on invasion of Salmonella (Boyen, 2008)
Reduced invasion!
Increased invasion!
MCFA effects - Virulence
> The effect of C6 on Salmonella:
Van Immerseel et al., 2003 (Applied and environmental microbiology))
1,00
2,00
3,00
4,00
5,00
6,00
7,00
8,00
9,00
Control Caproic
log k
ve/g
BEHANDELING
Caeca
liver
spleen
Decreased invasion!
Treatment
MCFA effects - Virulence
> Effect of MCFA on invasion of Salmonella (Evans et al., 2017)
MCFA effects - Intestinal morphology
> Effect of MCFA on the intestinal morphology
> Effect on cell metabolism (MCFA = energy source)
> Reduced microbial load (improved villi structure)
> Morphology of the villi at 42 days - ILVO Belgium
Control MCFA Difference
Duodenum
Villi (µm) 1855 1926
Crypts (µm) 480 304
V/C 4.04a 6.53b + 66 %
Ileum
Villi (µm) 644 752
Crypts (µm) 228 197
V/C 2.94a 3.91b + 33 %
MCFA effects - Immunity
> Decreased inflammation
> At immunity level
> Less inflammation by accumulation of AGP’s in inflammation cells of the animal
> Energy saving effect
> Similar effects observed for MCFA
> Increased zootechnical performance
Antibacterial
Immunity
Intestinal
morphology
Virulence
Kills the pathogens→ Less infection pressure
Reducing the virulence of pathogens→ Lower activity of pathogens
Improves the intestinal morphology→ Better FCR
Improves the immunity→ Animal immune status of high quality
Prolonged production
cycle0
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Production Chart Commercial Layers
Hen Day production (%) Egg weight (g) Eggmass (g) Avg. Ca Absorption (%) Prolonged cycle
Longer clutches, over a longer period
=> less recovery period
> Increased subject to stress
> impaired health status
> reduced immune status
=> reduced albumen quality
> Reduced Ca-metabolism
> Ca-absorption
> Functioning medullary bone
reduced available Ca
Prolonged production cycle
Increased number of 2nd grade eggs
% haircracks in relation to age (field observations)
Slide 47
Challenge: albumen quality
> Storing of hatching/consumption eggs
> Preventing pathogens reaching the nutrient rich yolk (where they can multiply extensively)
> Effect on hatchability
> Nutritional effect on the embryonic development (also minerals eg Mg,..)
> Antibacterial effect on the protection of the developing embryo
> Effect on day old chick quality (E. coli, Salmonella, ...) and its growth
Slide 48
Slide 49
Challenge: albumen quality Challenge: hatchability
Slide 50
Source: Decuypere et al.
BM = before moulting
AM = after moulting
> MCFA improves the calcium absorption (Sayago et al.,
2008)
> Energy for the enterocytes (important for the active
calcium transport
> Higher absorption capacity (important for the passive
calcium transport)
> Increased availability of nutrients (proteins for in the
albumen, vitamins, organic material) for egg production
and eggshell formation
Slide 51
MCFA: effects
> Because of its effect on gut health reducing the need of
proteins for activation of the immune system and improving
gut integrity MCFA results in:
> a positive effect of HD production
> a significant decrease of haircracks
> a positive effect on hatch of fertiles and DOC quality
> a positive effect on early broiler performance
MCFA: effects
Closing remarks
“No 100% solution for ABF but MCFA can - together with the choices we make in proper management and when formulating and producing our
diets - certainly contribute to a reduction in the use of antibiotics”European experience withantimicrobial reduction in
poultry with MCFA
David Hermans
Nuscience Group
February 25th 2019
Red Deer | Alberta
Thank you for yourkind attention!
