Determining the in vitro effect of a blend of a-monoglycerides (Fractal) against Clostridium perfringens pathogenic strains isolated from field cases of focal duodenal necrosis and necrotic enteritis

The aim of this work was to determine the in vitro effectiveness of a blend of short-chain fatty acids (SCFA) and medium-chain fatty acids (MCFA) using α-monoglycerides through a minimum inhibitory concentration (MIC) test. Clostridium perfringens type G strains used in this study were previously isolated from field cases of focal duodenal necrosis (FDN) and necrotic enteritis (NE) (Villegas et al., 2020, J. Vet. Diagn. Invest., 32:268–276). Isolated colonies of the tested bacterial species were selected from a 24-h culture on a blood agar plate. MIC tests were done in triplicates using 2 samples of Fractal and 3 strains of Clostridium perfringens. The strains were isolate 1 and isolate 5 (obtained from chickens with FDN) and CP6 (obtained from a broiler chicken with NE). The microbicidal activity of the SCFA and MCFA α-monoglyceride product for CP6 strain is shown in Figures 1, 2 and 3. All isolates had MICs ≤0.08 μg/mL. Furthermore, the MICs for isolate 1 and isolate 5 were 0.04 respectively. For CP6 strain, the MIC was 0.08. The blend of SCFA and MCFA α-monoglycerides demonstrated high antimicrobial activity against different strains of pathogenic Clostridium perfringens isolated from field cases of FDN and NE under an in vitro test.

Key Words: focal duodenal necrosis, necrotic enteritis, α-monoglycerides, short-chain fatty acids, medium-chain fatty acids.

Presented at the 9th Symposium on Gut Health in Production of Food Animals, St. Louis, USA, 2021. For information on the next edition, click here.