Piceid as a Preservative: Efficacy against Mold and Yeast in Poultry Feed

Lotte Geerlofs, Zhiyong He, Sa Xiao, Vivan Liu, Zhi Cheng Xiao

Research output: Contribution to journalArticleResearch


There has been an increased interest in investigating safer alternatives for chemical preservatives. It has been known that chemical preservatives have negative effects on the health of the consumer. The objective of this study was to investigate the efficacy of piceid, either alone or in combination with berberine, against mold and yeast in poultry feed. Piceid was mixed into the feed at a concentration of 0.5g/kg or in combination with berberine at a concentration of 0.5g/kg picied and 0.03g/kg berberine. A cocktail of yeast and mold was added to each bag. The concentration of mold and yeast was determined at different time points. In addition to that, the stability of the concentration of piceid was determined using HPLC. The 0.5g/kg concentration and the combination group with berberine showed significant preservative properties against mold and yeast. Furthermore, the concentration of piceid was stable in the feed for tested period.
Original languageEnglish
Pages (from-to)625-629
Number of pages5
JournalApproaches in Poultry, Dairy & Veterinary Sciences
Issue number2
Publication statusPublished - 4 Dec 2019
Externally publishedYes


  • Piceid
  • natural preservative
  • antimicrobial
  • stability
  • efficacy

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