antimicrobial, Elarom SES, growth performance, nursery, zinc


A total of 360 weaned pigs (DNA 200 × 400; initially 11.5 lb BW) were used in a 42-d study evaluating the effects of feeding Elarom SES in combination with high levels of ZnO and/or antimicrobials on nursery pig performance and fecal consistency. Elarom SES (Trouw Nutrition USA, Highland, IL) is a commercially available blend of short chain fatty acids (SCFAs), medium chain fatty acids (MCFAs) and slow release organic acids designed to enhance growth performance and gut health. Pigs were weaned at approximately 21 d and allotted to pens based on initial BW in a completely randomized design. Experimental treatments were arranged as a 2 × 2 × 2 factorial. The 8 treatment diets included: Elarom SES (none vs. 4 lb/ton), additional ZnO (none vs. 3,000 ppm in phase 1, 2,000 ppm in phase 2, and none in phase 3), and antimicrobial regimen (none vs. 400 g/ton CTC and 35 g/ton Denagard in Phase 1 and 50 g/ton Mecadox in Phases 2 and 3). Experimental diets were fed in 3 phases (Phase 1, d 0 to 7; Phase 2, d 7 to 21; and Phase 3, d 21 to 42 post-weaning) and fed in meal form. Overall, an Elarom SES × ZnO × antimicrobial interaction was observed for ADG (P = 0.043) and F/G (P = 0.009). The ADG interaction was the result of poorer ADG when Elarom SES or ZnO were added alone compared to when feed antimicrobials were added alone or when Elarom SES was added in combination with ZnO or ZnO was added in combination with antimicrobials. The F/G interaction was a result of the poorest F/G observed when all three additives were added in combination, compared to the control diet with Elarom SES or antimicrobials only and the diet with Elarom SES and ZnO in combination or the diet with ZnO and antimicrobial in combination. Adding antibiotics to the diet increased (P<0.013) ADG and ADFI, but there were no main effects of ZnO or Elarom SES observed. There were no individual or overall treatment effects (P>0.100), or treatment × day interactions (P = 0.53) observed for fecal consistency. Overall, we observed some benefits in performance when adding combinations of ingredients compared to including them as stand alone products. More research should be conducted to confirm this response.


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