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

Rebollada-Merino, Agustín; Ugarte-Ruiz, María; Hernández, Marta; Miguela-Villoldo, Pedro; Abad, David; Rodríguez-Lázaro, David; de Juan, Lucía; Domínguez, Lucas; Rodríguez-Bertos, Antonio

doi:10.3390/ani10101931

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

Agustín Rebollada-Merino

^1,2

María Ugarte-Ruiz

^1,*

Marta Hernández

^3,4,

Pedro Miguela-Villoldo

^1,5,

David Abad

David Rodríguez-Lázaro

^3,4

Lucía de Juan

^1,5,

Lucas Domínguez

^1,5 and

Antonio Rodríguez-Bertos

^1,2

VISAVET Health Surveillance Centre, Complutense University of Madrid, 28040 Madrid, Spain

Department of Internal Medicine and Animal Surgery, Faculty of Veterinary Medicine, Complutense University of Madrid, 28040 Madrid, Spain

Laboratorio de Biología Molecular y Microbiología, Instituto Tecnológico Agrario de Castilla y León, 47071 Valladolid, Spain

⁴

Área de Microbiología, Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, 09001 Burgos, Spain

⁵

Department of Animal Health, Faculty of Veterinary Medicine, Complutense University of Madrid, 28040 Madrid, Spain

Author to whom correspondence should be addressed.

Animals 2020, 10(10), 1931; https://doi.org/10.3390/ani10101931

Received: 28 September 2020 / Revised: 14 October 2020 / Accepted: 20 October 2020 / Published: 21 October 2020

(This article belongs to the Special Issue Gut Health in Poultry)

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Salmonella spp. is a bacterium that places human health at risk by consuming eggs and poultry. In the European Union, the use of antimicrobials to treat salmonellosis in aviculture is no longer permitted due to the resistance to treatment of some bacteria, such as Salmonella spp. For this reason, compounds derived from natural food sources are being increasingly tested to assess their efficacy against Salmonella spp. In this study, chickens were given dietary supplements in the form of fermented defatted ‘alperujo’, a modified olive oil by-product, after which they were infected with Salmonella Typhimurium. The chickens given the supplement showed a healthy gut and a reduction in the amount of Salmonella spp. in the cecum. In conclusion, this olive oil by-product may contribute to preventing and controlling salmonellosis in farms, as well as reducing environmental contamination.

Abstract

Salmonella spp. contaminates egg and poultry meat leading to foodborne infections in humans. The emergence of antimicrobial-resistant strains has limited the use of antimicrobials. We aimed to determine the effects of the food supplement, fermented defatted ‘alperujo’ (FDA), 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—two control groups and two 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 cecum 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’ limits Salmonella Typhimurium colonization in that cecum and may contribute to diminishing the risk of carcass contamination at the time of slaughter. The improvement of the mucosal integrity, observed histologically and morphometrically, may contribute to enhancing intestinal health and to limiting 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. View Full-Text

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

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MDPI and ACS Style

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. https://doi.org/10.3390/ani10101931

AMA Style

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(10):1931. https://doi.org/10.3390/ani10101931

Chicago/Turabian Style

Rebollada-Merino, Agustín, María Ugarte-Ruiz, Marta Hernández, Pedro Miguela-Villoldo, David Abad, David Rodríguez-Lázaro, Lucía de Juan, Lucas Domínguez, and Antonio Rodríguez-Bertos. 2020. "Reduction of Salmonella Typhimurium Cecal Colonisation and Improvement of Intestinal Health in Broilers Supplemented with Fermented Defatted ‘Alperujo’, an Olive Oil By-Product" Animals 10, no. 10: 1931. https://doi.org/10.3390/ani10101931

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

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