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Blended Organic Acids and Palm Vinegar (Acetic Acid) as Performance Enhancers and Inhibitor to Salmonella spp. in Poultry

Hermogenes M. Paguia1, Eleazar G. Marabe2, Hermogenes M. Paguia2, and Herren Donna P. Miguel2
1.Office of Extension Services, Bataan Peninsula State University Main Campus, Balanga City, Bataan, Philippines
2.College of Agriculture, Bataan Peninsula State University Abucay Campus, Abucay, Bataan, Philippines
Abstract—In study 1, the vitro susceptibility testing of Salmonella typhimurium using disk diffusion was conducted. The treatments were: -T1- Plain Water; T2- 1ml Acetic Acid/50ml water; T3-1ml Blended Acidifiers /75ml water; T4- 1ml Hypochlorite/100ml water. The growth of S. typhimurium was affected by the extremely acid and moderately alkaline (P<0.01) and hypochlorite treated water (P<0.05). Infected samples were found to be negative to S. Typhimurium after the trial. For Study 2, a total of 224 heads of Lohmann LSL white, 115 week- old hens were used and distributed in four treatments with seven replications in completely randomized design such as: T1- Control; T2- 3.0% hypochlorite; T3-3.5% Blended Organic Acids; T4- 5.0% Acetic Acid. The production performance of the old hens did not influence by the treatments except for the yolk color, 4.71-4.93, pale yellow (Roche Yolk Color Fan). The acidifiers (P<0.01) improved the FCR of the 119-123 week-old layers with significant effect on additive and feed cost during the first month of the study. This study proved that acetic acid is economically viable and practical alternative to maintain layers health conditions and performance.

Index Terms—Salmonella typhimurium, acidifiers, acidic acid, hypochlorite

Cite:Hermogenes M. Paguia, Eleazar G. Marabe, Mirasol M. Rosano, and Herren Donna P. Miguel, "Blended Organic Acids and Palm Vinegar (Acetic Acid) as Performance Enhancers and Inhibitor to Salmonella spp. in Poultry," International Journal of Life Sciences Biotechnology and Pharma Research, Vol. 4, No. 4, pp. 193-196, October 2015.

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