English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The increasing prevalence of  Campylobacter  spp. within broiler populations is a major problem for food safety and consumer protection worldwide.  In vitro  studies could already demonstrate that  Campylobacter  spp. are susceptible to lauric acid. The purpose of this study was to examine  in vivo  the influence of lauric acid as a feed additive on slaughter parameters, muscle fatty acid profile, meat quality traits and the reduction of  Campylobacter coli  in inoculated meat of Ross 308 (R308) and Hubbard JA 757 (HJA) broilers in three independent trials (n = 3). Although slaughter parameters did not show any significant differences, the fatty acid profile of both breeds revealed significantly higher lauric acid concentrations (P < 0.0001) in the  Musculus pectoralis superficialis  of treated broilers. Comparing both tested breeds, R308 test broilers had significantly higher lauric acid concentrations than HJA test broilers (P < 0.0001), indicating a higher conversion rate in those animals. The meat quality traits showed no differences in the R308 breed (P > 0.05), but HJA test broilers had higher values for drip loss, electrical conductivity, CIE color values L* and b*, and lower pH values. The inoculation trials of R308 showed that initial bacterial loads of 5.9 log 10  cfu/g were reduced during six days of storage (4°C) to approximately 4.3 log 10  cfu/g in the control groups compared to 3.5 log 10  cfu/g in the treatment groups (P = 0.0295), which could be due to antimicrobial effects of lauric acid within the muscle. This study therefore suggests that lauric acid as a feed additive has the potential to improve food safety by reducing the numbers of  Campylobacter coli  in broiler meat. However, this effect seems to be dependent on the breed determining the feed intake capacity, the fat deposition and therefore the ability to incorporate lauric acid in the muscle.

Lauric acid as feed additive – An approach to reducing Campylobacter spp. in broiler meat