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Short chain organic acids: microbial ecology and antimicrobial activity in the poultry gastrointestinal tract

Code: 9781838799793
Steven C. Ricke, University of Arkansas, USA

Chapter synopsis: Interest continues for the development and implementation of alternative feed additives that limit foodborne pathogens in the poultry gastrointestinal tract (GIT) and benefit the host. Short chain organic acids have been employed as feed additives for a number of years. They have been primarily used for their antimicrobial properties in the feed as well as in the GIT after being consumed by the bird. Short chain organic acids are also produced by indigenous gastrointestinal bacteria during fermentation. These are primarily generated in the cecum which is the site where most of GIT microbial fermentation occurs. Short chain organic acids are also used as feed additives for poultry. When added to feeds, they can limit foodborne pathogens such as Salmonella in the feed and potentially in the GIT. This review will cover current findings and future prospects on poultry GIT responses to short chain organic acids generated by GIT fermentative microorganisms and antimicrobial efficacy when birds are fed treated feeds.

DOI: 10.19103/AS.2019.0059.20
Table of contents 1 Introduction 2 Short chain organic acid production in the upper poultry gastrointestinal tract 3 Cecal fermentation and generation of short chain organic acids 4 Functions of cecal short chain organic acids: host metabolism 5 Functions of cecal short chain organic acids: pathogen inhibition 6 Feed contamination and feed additives: general concepts 7 Activities of short chain organic acids in the feed 8 Short chain organic acids: feeding studies 9 Conclusion 10 Where to look for further information 11 References

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