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Acidifying Agent Solutions for NE in Broilers (Part II)

发布时间：2026-06-01

In the post-antibiotic era, who will safeguard the NE defense line of high-quality broiler chickens? A three-way battle among benzoic acid, essential oils, and tannic acid versus antibiotics!

In the post-antibiotic era, who will safeguard high-quality broiler chickens? NE Defense line? Benzoic acid + A three-way tug-of-war among essential oils, tannic acid, and antibiotics!

Against the backdrop of a comprehensive ban on antibiotics in animal feed, necrotic enteritis in poultry ( NE ) has become the number one challenge plaguing farmers. Globally, each year due to NE The economic losses caused exceed 60 billion dollars, and the incidence rate continues to rise. Following SLL-EO After achieving significant results with white-feathered broiler chickens, Guangdong nuacid Company NIC The research and development team recently completed a new round on Ma Huang chickens. NE Challenge test , Compare the effects of different additives on NE The benefits.

Background: NE—The “Number One Killer” of High-Quality Broilers

Necrotizing enteritis ( Necrotic Enteritis, NE ) is caused by Clostridium perfringens ( C. perfringens ). The acute intestinal disease it causes has become one of the most prevalent and economically damaging bacterial diseases in broiler farming worldwide.

In " Ban on antibiotics in animal feed " Today, with full implementation:

Antibiotics are being phased out.

NE The incidence rate has risen instead of falling.

Mortality rates have surged, the feed-to-meat ratio has worsened, and meat quality has declined.

Here’s the question: Who can take over from antibiotics as the new mainstay in NE prevention and control?

To this end, Guangdong Sanneng Biotechnology Co., Ltd. NIC Taking the Ma Huang chicken as the research subject, we selected 360 only 1 Day-old Ephedra chickens were randomly divided into 6 group, each group 60 One chicken, in total 360 Only, the time of toxin injection is day 15-18 Heaven, except CON Outside the group, the remaining groups continuously 4 Tian Guanfu CP Bacterial suspension ( 1×10⁹ CFU/mL ）。The experimental groups are as follows:

Control group (CON): Basal diet

Virus challenge group (CP): Basal diet + CP gavage

SLLEO-L group: Basal diet + 0.15% acidified EO

SLLEO-H group: Basal diet + 0.3% acidified EO

TA group: Basal diet + 600 mg/kg tannic acid

Group AB: Basal diet + 0.67 g/kg lincomycin

Round One: Production Performance—Who Can Make Chickens Grow Faster and Eat Better?

For livestock farms, the feed-to-meat ratio is a lifeline.

Core Data ( 1-49 Age in days)

Figure 1 sour EO , tannic acid, antibiotics against CP Effects of Viral Infection on Broiler Performance

Interpretation

l sour EO : Overall superiority — after viral challenge, low-dose group ADG It also perfectly surpassed the positive control. , In the high-dose group, daily weight gain, final body weight, and feed conversion ratio were all superior to those of the antibiotic and tannic acid groups, with no risk of resistance.

l Tannic acid: Performance was steady, with the feed-to-acid ratio improvement marginally lower than that of sour-sour. EO , but superior to the group infected with virus alone;

l Antibiotics: Effective, but their efficacy has been undermined by acidity. EO Take the lead.

Round One Winner: Sour EO

Round Two: Gut Repair and Microbiota Reconstitution—Who Can Build the “Microbial Great Wall”?

NE At its core, it is a complete collapse of the gut microbiome. Whoever can restore the gut and reestablish microbial balance most quickly will win this battle.

Figure 2 sour EO , tannic acid, antibiotics against CP Intestinal condition and scoring in broilers after viral challenge

Figure 3 sour EO , tannic acid, lincomycin against CP Effect of Virulent Challenge on Intestinal Microbiota in Broilers

Figure 4 sour EO , tannic acid, lincomycin against CP Alpha diversity of cecal microbiota in broilers after viral challenge - The Impact of Diversity

Interpretation

l sour EO : Strongest performer — the decline in lesion score compared to the challenge group exceeds 56% It exhibits both excellent antibacterial and bacterial-promoting effects, with the low-dose group demonstrating the best recovery of microbial diversity.

l Tannic acid: exhibits strong inhibitory activity against Gram-positive bacteria and remarkable reparative effects, though slightly inferior to sourness. EO 。

l Antibiotics: While effective at rapidly killing bacteria, they have limited impact on restoring microbial diversity, and long-term use carries a risk of resistance.

Round Two Winner: Sour EO

Round Three: Antioxidant and Anti-inflammatory Effects—Who Can Block NE-Induced Damage at Its Root?

Core Data

Figure 5 sour EO , tannic acid, antibiotics against CP Effects of viral challenge on antioxidant parameters in broiler serum

Figure 6 sour EO , tannic acid, antibiotics against CP Broilers after viral challenge TLR4/NF- k B Effects on pathways and expression of genes related to inflammatory factors

Interpretation

sour EO : Comprehensive enhancement of anti-inflammatory and antioxidant defenses—strongest pathway inhibition, most pronounced upregulation of antioxidant enzymes, and greatest increase in anti-inflammatory factors, providing molecular support for superior meat quality.

Tannic acid: Improvement was significant, but the extent of regulation was lower than that of sourness. EO 。

Antibiotics: Provide the weakest regulation of inflammation and oxidative stress, with no additional benefits to meat quality.

Round 3 Winner: Sour EO

Final Verdict: Overall Score of the Three-Way Competition

Conclusion: The Post-Antibiotic Era NE Prevention and control: the answer is already clear.

One-sentence positioning:

🏆 sour EO “Hexagonal Warrior”—comprehensively excels in production performance, intestinal repair, anti-inflammation and antioxidant activity, and microbiota restoration; fully compliant with regulations, it is ideal for the post-antibiotic era. NE The optimal comprehensive solution for prevention and control

🥈 Tannic acid ( TA ): “Stable Substitute”—as effective as, or even slightly superior to, antibiotics, offering unique value in specific scenarios and serving as a powerful complement to acidification regimens.

🥉 Antibiotics ( AB ): “King of Sunsets”—performance is acceptable, but the inevitable trend toward banning antifungals, combined with the lack of benefits for microbial diversity and meat quality, means it is no longer the optimal choice.

In a nutshell:

In the post-antibiotic era, benzoic acid + Essential oils are used to " Microbiota Reconstruction + Meat quality + Economic benefits " Its threefold advantages help maintain high-quality broiler chickens. NE The optimal solution for the defensive line; Tannic acid TA is an indispensable specialized force, but its economic performance is somewhat inferior; antibiotics ( AB ), once the “king of sunsets,” can no longer be used in feed; it may only be applied during the therapeutic phase upon formal request. Moreover, given its residual risks to microbial diversity and meat quality—see the recent incident involving lincomycin residues in pork from a company in Heilongjiang—and considering concerns about food safety and antibiotic resistance, it will inevitably yield ground to greener alternatives with superior antibacterial performance, such as acidifiers and plant essential oils.

Please refer to “ for related links. Acidified Feed Solutions for Broilers (Part 1) 》

Written by: Long Mehe

Reviewed by: Hu Youjun

Arranged by: Teng Jiahao

Keywords:

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