Lipid microencapsulation allows slow release of organic acids and natural identical flavors along the swine intestine

¹ DIMORFIPA, Università di Bologna, 40064 Ozzano Emilia, Bologna, Italy
² CERZOO, S. Bonico, 29100 Piacenza, Italy
³ Vetagro s.r.l., 42100 Reggio Emilia, Italy
⁴ ISAN, Facoltà di Agraria, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy

^* To whom correspondence should be addressed. E-mail: andrea.piva{at}unibo.it.

	Abstract

The purpose of the present work was to investigate in vivo concentrations of sorbic acid and vanillin as markers of the fate of organic acids (OA) and natural identical flavors (NIF) from a microencapsulated mixture and from the same mixture non microencapsulated, and the possible consequences on the intestinal microbial fermentation. Fifteen weaned pigs were selected from 3 dietary groups and slaughtered at 29.5 ± 0.27 kg BW. Diets were: 1) control; 2) control supplemented with a blend of OA and NIF microencapsulated with hydrogenated vegetable lipids (protected blend, PB) 3) control supplemented with the same blend of OA and NIF mixed with the same protective matrix in powdered form without the active ingredient coating (non protected blend, NPB). Stomach, proximal jejunum, distal jejunum, ileum, cecum, and colon were sampled to determine concentrations of sorbic acid and vanillin, contained in the blend and used as tracers. Sorbic acid and vanillin were not detectable in pigs fed control and their concentrations were not different in the stomach of PB and NPB treatments. Pigs fed PB showed a gradual decrease of tracer concentration along the intestinal tract, whereas pigs fed NPB showed a decline of tracer concentration in the proximal jejunum and onwards, compared to the stomach concentrations. Sorbic acid and vanillin concentrations along the intestinal tract were greater (P = 0.02 ) in pigs fed PB compared to pigs fed NPB. Pigs fed PB had lower (P = 0.03) coliforms both in distal jejunum and cecum than pigs fed control or NPB. Pigs fed control or PB had a greater (P = 0.03) lactic acid bacteria plate counts in cecum than pigs fed NPB, that showed a reduction (P = 0.02) of lactic acid concentrations and greater (P = 0.02) pH values in distal jejunum. The protective lipid matrix used for the microencapsulation of OA and NIF blend allowed slow-release of both active ingredients, and prevented the immediate disappearance of such compounds upon exiting the stomach.

Key Words: microencapsulation, natural identical flavors, organic acid, slow release, swine

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