Influence of a propionic acid feed additive on performance of turkey poults with experimentally induced poult enteritis and mortality syndrome

• Published in: Poultry science Vol. 81; no. 7; pp. 951 - 957
• Main Authors: Roy, R D, Edens, F W, Parkhurst, C R, Qureshi, M A, Havenstein, G B
• Format: Journal Article
• Language: English
• Published: England Poultry Science Association Inc. Published by Elsevier Inc 01.07.2002
• Subjects: Aging; Animal Feed; Animal Nutritional Physiological Phenomena; Animals; Body Weight - drug effects; Colony Count, Microbial; Female; Food Additives; Hemoglobins - analysis; Intestines - microbiology; Male; Poult Enteritis Mortality Syndrome - microbiology; Poult Enteritis Mortality Syndrome - mortality; Poult Enteritis Mortality Syndrome - prevention & control; Propionates - administration & dosage; Turkeys
• ISSN: 0032-5791; 1525-3171
• DOI: 10.1093/ps/81.7.951

Poult enteritis and mortality syndrome (PEMS) has multiple etiological agents associated with its occurrence, including two viruses and at least three Escherichia coli isolates. Myco Curb (MC) contains organic acids and is used as a feed additive to inhibit growth of many bacteria and toxin-producing molds but not viruses. Studies evaluating the influence of MC on BW, feed conversion, and mortality indicate that turkey poults tolerate MC at 1.25% but not 2.50%, but higher MC content in feed provides greater suppression of growth of bacterial isolates commonly associated with PEMS. In two PEMS experiments, 1.25% MC was blended into poult starter feed and was maintained in the feed for the duration of the 3-wk experiments. In these experiments, 1-d-old commercial poults were placed into battery brooders and were given turkey starter feed and water ad libitum. At 6 d posthatch, PEMS-designated poults were given a 1-mL oral gavage of a 10% suspension of feces from PEMS-infected poults. BW depression due to PEMS was not alleviated by MC, although there was less variation in mean BW of the MC-fed poults, and there was a highly significant reduction in mortality (68% in PEMS-exposed with MC vs. 32.5% in PEMS-exposed without MC). The reduction in mortality in the MC-fed poults was attributed to decreased bacterial content of the gut and to maintenance of packed cell volume and hemoglobin content. It was concluded that MC might be a potential nutritional intervention during PEMS.