Organic acids are vital to fight salmonella
UK poultry salmonella specialist Dr Lin Wylie from Kiotechagil has emphasised the need to use organics acids in the battle to control salmonella in South American poultry farms.
Speaking to poultry producers, vets and nutritionists in Peru, Dr Wylie said, â€œthe organic acids in SALKIL assist in the acidification of the bird’s entire digestive tract providing a controlled release of acids, to assist the development of beneficial gut microflora. These protected organic acids are capable of resisting immediate digestion in the intestine and can help control Gram negative enteropathogens from all sources.â€
In a study of free-range chickens in Peru, the frequency of Salmonella-positive isolates was 54%.
â€œSalmonella infection in poultry adversely affects gut health and the absorption of nutrients by the chicken resulting in poor growth performance or reduced egg production” added Dr Wylie. â€œTherefore the need to implement effective control measures to reduce the incidence of salmonella infections in chickens is an urgent priority for the industry.â€