Use of spray-cooling technology for development of microencapsulated capsicum oleoresin for the growing pig as an alternative to in-feed antibiotics: a study of release using in vitro models.

The aim of this study was to develop sustained release microspheres of capsicum oleoresin as an alternative to in-feed additives. Two spray-cooling technologies, a fluidized air bed using a spray nozzle system and a vibrating nozzle system placed on top of a cooling tower, were used to microencapsulate 20% of capsicum oleoresin in a hydrogenated, rapeseed oil matrix. Microencapsulation was intended to reduce the irritating effect of capsicum oleoresin and to control its release kinetics during consumption by the animal. Particles produced by the fluidized air bed process (batch F1) ranged from 180 to 1,000 microm in size. The impact of particle size on release of capsaicin, the main active compound of capsicum oleoresin, was studied after sieving batch F1 to obtain 4 formulations: F1a (180 to 250 microm), F1b (250 to 500 microm), F1c (500 to 710 microm), and F1d (710 to 1,000 microm). The vibrating nozzle system can produce a monodispersive particle size distribution. In this study, particles of 500 to 710 microm were made (batch F2). The release kinetics of the formulations was estimated in a flow-through cell dissolution apparatus (CFC). The time to achieve a 90% dissolution value (T90%) of capsaicin for subbatches of F1 increased with the increase in particle size (P < 0.05), with the greatest value of 165.5 +/- 13.2 min for F1d. The kinetics of dissolution of F2 was slower than all F1 subbatches, with a T90% of 422.7 +/- 30.0 min. Nevertheless, because CFC systems are ill suited for experiments with solid feed and thus limit their predictive values, follow-up studies were performed on F1c and F2 using an in vitro dynamic model that simulated more closely the digestive environment. For both formulations a lower quantity of capsaicin dialyzed was recorded under fed condition vs. fasting condition with 46.9% +/- 1.0 vs. 74.7% +/- 2.7 for F1c and 32.4% +/- 1.4 vs. 44.2% +/- 2.6 for F2, respectively. This suggests a possible interaction between capsaicin and the feed matrix. Moreover, 40.4 +/- 3.9% of the total capsaicin intake in F2 form was dialyzed after 8 h of digestion when feed had been granulated vs. 32.4 +/- 1.4% when feed had not been granulated, which suggests that the feed granulation process could lead to a partial degradation of the microspheres and to a limitation of the sustained release effect. This study demonstrates the potential and the limitations of spray-cooling technology to encapsulate feed additives.

Recombination rates and gene order for some serum alpha-protease inhibitors and immunoglobulin heavy-chain allotypes in pigs.

Linkage analysis between the genes coding for immunoglobulin heavy-chain allotypes and variants of some serum alpha-protease inhibitors produced lod scores above the significance limit of 3. The maximum likelihood estimate of the recombination fraction (theta) ranged from 0.15 to 0.20. Since this is the second report on this linkage group in pigs, the linkage is confirmed. Data from appropriate matings are consistent with a gene order of Pi1-Po1A-(Po1B)-Pi2-Igh1.

Trends in economic traits, halothane sensitivity, blood group and enzyme systems of Swiss Landrace and Large White pigs.

Pigs deriving from 150 breeding centres constituting a representative section of elite breeding herds (2496 Swiss Landrace pigs, 587 Swiss Large White pigs) were subjected to blood typing during the period 1981 to 1984. Production traits such as daily gain, feed conversion ratio, lean meat content and meat quality score were available to show the trend in these performance traits since 1978. Field data on the halothane reaction of 14 270 Swiss Landrace (SL) pigs were used to assess the porcine stress syndrome during the period 1978-1983. In SL pigs the frequency of the alleles Ha, PhiB and AdaA decreased significantly, and that of the Hc and PhiA increased during the period of the study. The frequency of the Ha allele dropped from 0.36 in 1981 to 0.20 in 1984, whereas the Hc allele rose from 0.22 to 0.37. In Swiss Large White (SLW) pigs, on the other hand, the frequency of the Ha allele increased constantly from 0.31 to 0.37 during this period. An initial frequency of 17.7% (1978) halothane reactors in SL pigs was lowered to 0.7% (1982) after five years of halothane testing. In SL pigs the meat quality scores improved regularly, whereas in SLW pigs it did not change very much. The percentage of PSE animals in the SL breed was reduced from 32.7% in 1978 to 7.1% in 1983. Because the Hal locus is associated with production traits such as meat quality, linkage disequilibria could explain the observed associations between the H and Phi types and production traits.