Figure 1.

Effects of microencapsulated OA and EO on core body temperature in weaned piglets. Core body temperature of weaned piglets was measured in the SCC: pigs fed a control diet and challenged with PBS; CC: pigs fed a control diet and challenged with enterotoxigenic E. coli F4; AGP: CC + 55 mg·kg⁻¹ of Aureomycin; and P(OA+EO) (microencapsulated OA and EO): CC + 2 g·kg⁻¹ of a selected formula of OA (fumaric, citric, malic, and sorbic acids) and EO (thymol, vanillin, and eugenol) microencapsulated in a matrix of triglycerides groups during 48 hpi. Each value represents the mean ± SEM. At the same time, SCC was compared with SC (unpaired t-test), and the comparison was presented as *0.05 < P < 0.10, **P < 0.05, ***P < 0.01. The ETEC F4 challenged groups (CC, AGP, and P(OA+EO)) was compared by PROC MIXED followed by the Tukey’s multiple comparison test.