Lipid matrix microencapsulation for effective delivery of essential oils to improve gut health in pigs

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Piglets are highly susceptible to various stressors, including bacterial diseases, resulting in compromised growth performance and high mortality. Antibiotics have long been used at sub-therapeutic levels in pig diets especially in nursery diets to control incidences of post-weaning diarrhea and to maintain growth performance. However, the current trend in the swine industry world-wide is to minimize or eliminate the use of in-feed antibiotics due to increased public concerns over the spread of antibiotic resistance in zoonotic bacterial pathogens, which poses a threat to public health. As a result, there has been significantly increased interest to develop alternatives to antibiotics with similar antimicrobial and growth-promoting effects without inducing bacterial resistance and potential side effects to pigs. Essential oils represent one of the most promising alternatives to antibiotics. However, their application in pig production has been limited, largely owing to lack of full understanding the modes of action and effective delivery methods. Our research team proposes to first develop an effective delivery method with lipid matrix microencapsulation to allow slow release of compounds in the gut. Then we will functionally assess the potential effect of encapsulated essential oils and organic acids for controlling enteric bacterial pathogens and improving nutrient absorption and barrier function in weaned pigs challenged with Escherichia coli K88+. In this project, we will develop and optimize a proper microencapsulation technology that can effectively deliver essential oils for improving gut health. These findings will help our partners to not only improve exiting technology, but also lead to new product development. This research will contribute greatly to the sustainability and competitiveness of both Manitoba and Canadian pork industries by developing innovative strategies for enhancing gut health and feed efficiency, along with the healthfulness of pork products.