in-VIGOR-ate®
Reducing Pre-Harvest Shrink
Reducing Pre-Harvest Shrink
On-farm pre-harvest procedures are implemented with a focus on food safety. Primary objective is to reduce the risks of Salmonella and Campylobacter contamination of the carcass during processing. Consequently, feed withdrawal for 8 to 12 hours pre-harvest is normally implemented (Compliance Guideline for Controlling Salmonella and Campylobacter, FSIS-USDA, 2010). However, during this period it is recognized that carcass yield loss (shrink) does occur due to dehydration. This loss is of economic concern to the producer.
The intestinal mucosa is at least 90% water. After the last feed has passed, the intestine shrinks and begins to break down. This generally occurs after 12 hours of withdrawal from feed (Savage, 1996). Intestinal strength decreases leading to easier breakage during processing and greater risk of bacterial contamination of the carcass.
A supply of water is to be provided in order to help maintain gut integrity and reduce tissue dehydration. Electrolyte supplementation of drinking water during the feed withdrawal period has been reported to stimulate water intake resulting in reduced weight loss and carcass shrinkage (Babji, Poultry Science 1982; Schaefer et al., Journal of Animal Science 1997; Gomes et al., J. Appl. Poult. Res. 2008).
Tissue cell volume is primarily comprised of water. And a balance of sodium and potassium is responsible for maintaining the proper water volume and cell integrity. Sodium is the most abundant electrolyte and is primarily in the intercellular fluid (fluid between the cells). Potassium is the intracellular electrolyte and regulates the amount of water within the cells. Ninety-eight percent of all potassium is present within body cells with 80% within muscle cells.
in-VIGOR-ate®
is ideally suited for administration in the drinking water during the feed withdrawal pre-harvest period. The sodium and potassium levels will help reduce dehydration and carcass shrink.
Additionally, in-VIGOR-ate®
will support the food safety objectives of reducing Salmonella and Campylobacter.
• The acidification will reduce Salmonella colonization in the crop to reduce post-harvest contamination.
• The probiotics will inhibit growth of Salmonella and Campylobacter in the hind gut.
