Effect of chemical treatment of poultry diets on the control of salmonella enteritidis in broilers
Veterinary Medical Journal. 1995; 43 (1): 89-95
Dans En
| IMEMR
| ID: emr-39932
Responsable en Bibliothèque :
EMRO
ABSTRACT
To evaluate the effect of acid treatment of broilers' diet to control S. enteritidis, propionic acid [PA], buffered propionic [BAP], lactic [LA] and formic [FA] acids were used at levels of 0.6% and 0.8% in experiment I. The inclusion of PA and FA at level of 0.6% in sterilized starter diet was capable to reduce S. enteritidis contamination from 1 X 10 3 to < 10 CFU/g feed at 2 h post- inoculation. BAP and LA seemed to be less effective in controlling S. enteritidis contamination in broilers diet. Experiment II planned to study the effect of feeding PA at two levels [0.6 and 0.8%] in broilers diet to control S. enteritidis infection in broiler chickens. The PA fed at level of 0.8% had given encouraging results as it was able to eliminate mortalities and to cease shedding of S. enteritidis at 3-day post-inoculation. However, S. enteritidis was recovered from the intestine and the cecum of the slaughtered chickens at the end of 6 weeks experimental period at rates of 3.3 and 6.7%, respectively. Continuous feeding of PA at 0.8% level had no adverse effect, but lowered abdominal fat%, and significantly improved dressing%. The foregoing results suggest that use of PA at level of 0.8% may be able to control broilers carcasses contamination with S. enteritidis by eliminating the main source of salmonella contamination which is feed
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Indice:
IMEMR
Sujet Principal:
Salmonelloses
langue:
En
Texte intégral:
Vet. Med. J.
Année:
1995