Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Reduction of Salmonella Typhimurium Cecal Colonisation and Improvement of Intestinal Health in Broilers Supplemented with Fermented Defatted ‘Alperujo’, an Olive Oil By-Product

Version 1 : Received: 28 September 2020 / Approved: 29 September 2020 / Online: 29 September 2020 (10:47:47 CEST)

A peer-reviewed article of this Preprint also exists.

Rebollada-Merino, A.; Ugarte-Ruiz, M.; Hernández, M.; Miguela-Villoldo, P.; Abad, D.; Rodríguez-Lázaro, D.; de Juan, L.; Domínguez, L.; Rodríguez-Bertos, A. Reduction of Salmonella Typhimurium Cecal Colonisation and Improvement of Intestinal Health in Broilers Supplemented with Fermented Defatted ‘Alperujo’, an Olive Oil By-Product. Animals 2020, 10, 1931. Rebollada-Merino, A.; Ugarte-Ruiz, M.; Hernández, M.; Miguela-Villoldo, P.; Abad, D.; Rodríguez-Lázaro, D.; de Juan, L.; Domínguez, L.; Rodríguez-Bertos, A. Reduction of Salmonella Typhimurium Cecal Colonisation and Improvement of Intestinal Health in Broilers Supplemented with Fermented Defatted ‘Alperujo’, an Olive Oil By-Product. Animals 2020, 10, 1931.

Journal reference: Animals 2020, 10, 1931
DOI: 10.3390/ani10101931

Abstract

Salmonella spp. contaminates egg and poultry meat leading to foodborne infections in humans. The emergence of antimicrobial-resistant strains limit the use of antimicrobials. We aimed to determine the effects of the food supplement, fermented defatted ‘alperujo’, a modified olive-oil by-product, on Salmonella Typhimurium colonisation in broilers. One hundred and twenty 1-day-old broilers were divided into four experimental groups: 2 control groups and 2 treated groups, and challenged with S. Typhimurium at day 7 or 21. On days 7, 14, 21, 28, 35 and 42 of life, duodenum and caecum tissue samples were collected for histopathological and histomorphometric studies. Additionally, cecum content was collected for Salmonella spp. detection by culture and qPCR, and for metagenomic analysis. Our results showed a significant reduction of Salmonella spp. in the cecum of 42-day-old broilers, suggesting that fermented defatted ‘alperujo’ stimulates Salmonella Typhimurium clearance in that cecum and may contribute to diminishing the risk of carcass contamination at the time of slaughter. Additionally, the improvement of the mucosal integrity suggests that enhancing intestinal health helps to limit Salmonella spp. colonisation in the host, mitigating production losses. These results could provide evidence that FDA would contribute to prophylactic and therapeutic measures to reduce salmonellosis prevalence in poultry farms.

Subject Areas

antimicrobial alternatives; fermented defatted ‘alperujo’; intestinal health; olive oil by-products; Salmonella Typhimurium.

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our diversity statement.

Leave a public comment
Send a private comment to the author(s)
Views 0
Downloads 0
Comments 0
Metrics 0


×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.
We use cookies on our website to ensure you get the best experience.
Read more about our cookies here.