Food additives growth promoters: improve the production traits of healthy animals

• Antibiotics: produces by other microorganisms, fungi that protect the growth of bacteria– reduce the number of pathogenic bacteria (E. coli, Salmonella

sp., etc.), prevent the infection of the digestive tract,– increase the absorptive capacity of the small intestine (decrease

the thickness of the intestinal wall)– reduce the competition of bacteria with the host (bacteria

ferment the nutrients before digestion)– they have been used mainly in pig and poultry nutrition– their widespread use could cause the ability of certain strains to

be resistant to many antibiotics – therefore in the EU the use of antibiotic growth promoters has

been restricted since 2000

• Probiotics: live microbial food supplement– containing mostly lactic acid producing bacteria– by reducing the pH in the intestine, reducing the numbers of harmful

bacteria (competitive exclusion)– enhance immune competence– are heat sensitive (pelleting)

• Prebiotics: oligosaccharides (2-20 monosacharides) that modify the balance of the microfloral population by promoting the growth of the beneficial bacteria– can be fermented by the favourable bacteria– decreasing the attachment of harmful bacteria with the gut wall– galactooligosaccharides (GOS) (legume seeds)– fructooligosaccharides (FOS) (cereal grains)– mannanoligosaccharides (MOS) (yeast cell walls)

• Symbiotics: contain both probiotics and prebiotics• Organic acids: (lactic acid, formic acid, fumaric acid, citric acid, propionic

acid etc.)– stabilise the intestinal microflora by decreasing the pH– can be effective in early weaned, young animals– incorporated into the diet (6-25 g/kg) or into the drinking water

• Enzymes: – as a result of advances in biotechnology, more effective enzyme preparations

can be produced relatively inexpensively– supplement the insufficient enzyme secretion of young animals (amylase,

protease, lipase etc.)– can improve the availability of plant storage polysaccharides (starch, oils and

proteins) by degrading the cell wall content like cellulose by the enzyme cellulase (5-10% improvement can be achieved in poultry and pig trials)

– destroy ant-nutritive materials that interfere with the digestion and utilisation of nutrients (glucanase, xylanase destroy cereal cell wall compounds, β-glucans and arabinoxylans)

– phytase releases phosphorous and other minerals from phytic acid in cereals and oilseeds (greater availability of minerals, less need for inorganic phosphorous, beneficial effect on the environment)

• Flavory materials: (sugars, vanilla, canella etc.)– increase the feed intake– can be effective mostly in young intensively growing animals– their effect depends on the flavour sensation of different animal species

Effect of -glucanase enzyme supplementation on the growth of broiler chicks

wheat content of the diet

control enzyme

• Plant extracts, essential plant oils: (sage, peppermint, garlic, thyme etc.)

– can be used for the partial replacement of antibiotics

– complex effects (flavour materials, antimicrobial compounds, antioxidants etc.)

– the products in the practice are mostly the mixture of different plant extracts and oils

– their market share is increasing in Europe

b., other food additives• NPN materials: (urea, ammonium salts)

can be used in ruminant animal nutritionmostly in low milk producing cows, beef cattlethey are strict rules for using them

• Toxin binders: used for binding mycotoxins ; ochratoxin, aflatoxin etc.), decrease their absorption

aluminium silicates (bentonit)glucomannans (yeast cell wall extracts)they efficiency is toxin dependent bind also some minerals and nutrients

• crystallinene amino acids: – L – lysine– DL – methionine– in the near future threonine, tryptophan and arginine will also be available in the feed industry–colour materials: carotenoids (zeaxanthin, lutein, licophin, capsanthin etc.) – egg yolk– skin, the fat below the skin– using is synthetic colour compounds is limited in the EU

•antioxidants: protecting vitamins and fatty acids from the oxidation– synthetic antioxidants – etoxi-methil-quinolin (EMQ)– butil-hidroxi-toluol (BHT)– natural antioxidants (vit. E, vit. C, carotenes etc.)– they need depends on the fat and unsaturated fatty acid content of the diet.