Al-Natour, Mohammad Q.
(Department of Pathology and Animal Health, Faculty of Veterinary Medicine Jordan University of Science and Technology)
,
Alshawabkeh, Khalil M.
(Department of Pathology and Animal Health, Faculty of Veterinary Medicine Jordan University of Science and Technology)
Reported here are the effects of added formic acid on inhibitory effect of Salmonella gallinarum in poultry feed. Two experiments were conducted to investigate the viability of S. gallinarum and pH of poultry feed using different dietary formic acid levels (0.0, 0.5, 1.0 and 1.5%) on inhibitory effe...
Reported here are the effects of added formic acid on inhibitory effect of Salmonella gallinarum in poultry feed. Two experiments were conducted to investigate the viability of S. gallinarum and pH of poultry feed using different dietary formic acid levels (0.0, 0.5, 1.0 and 1.5%) on inhibitory effect of S. gallinarum in broiler feed. Experiment one was conducted to investigate the viability of S. gallinarum and pH of artificially contaminated diet at 0, 1, 3, 5 and 7 days after treatment in vitro. Formic acid showed a significant (p<0.05) reduction in the viability for all treatments with time after treatment. Various formic acid levels in vitro showed a reduction in the pH of the diet depending upon the concentration of treated acid, and the diet remained acidic below the growth range of S. gallinarum. This meant that the bacterial cells were exposed to stressful conditions that made them unable to grow. Experiment two was conducted to find out the effect of dietary formic acid levels on S. gallinarum colonization and pH in the contents of crop, small intestine, large intestine and ceca and mortality rate of broiler chicks at 7, 14 and 21 days of age when fed artificially contaminated diet with S. gallinarum. The numbers of S. gallinarum re-isolated from all treated groups except in groups treated with 0.5% formic acid, decreased significantly (p<0.05) compared with the control group. The treatment significantly (p<0.05) lowered the pH of the crop, small intestine, large intestine and ceca contents in all groups except the groups treated with 0.5% formic acid compared with the control. All treated groups showed a significant (p<0.05) reduction in overall mortality rate during the experimental period (3 to 21 days) compared with the control. The results indicate that addition of formic acid in a total concentration of 1.5% to the diet of newly hatched broiler chicks significantly decreases the contamination of diet with S. gallinarum.
Reported here are the effects of added formic acid on inhibitory effect of Salmonella gallinarum in poultry feed. Two experiments were conducted to investigate the viability of S. gallinarum and pH of poultry feed using different dietary formic acid levels (0.0, 0.5, 1.0 and 1.5%) on inhibitory effect of S. gallinarum in broiler feed. Experiment one was conducted to investigate the viability of S. gallinarum and pH of artificially contaminated diet at 0, 1, 3, 5 and 7 days after treatment in vitro. Formic acid showed a significant (p<0.05) reduction in the viability for all treatments with time after treatment. Various formic acid levels in vitro showed a reduction in the pH of the diet depending upon the concentration of treated acid, and the diet remained acidic below the growth range of S. gallinarum. This meant that the bacterial cells were exposed to stressful conditions that made them unable to grow. Experiment two was conducted to find out the effect of dietary formic acid levels on S. gallinarum colonization and pH in the contents of crop, small intestine, large intestine and ceca and mortality rate of broiler chicks at 7, 14 and 21 days of age when fed artificially contaminated diet with S. gallinarum. The numbers of S. gallinarum re-isolated from all treated groups except in groups treated with 0.5% formic acid, decreased significantly (p<0.05) compared with the control group. The treatment significantly (p<0.05) lowered the pH of the crop, small intestine, large intestine and ceca contents in all groups except the groups treated with 0.5% formic acid compared with the control. All treated groups showed a significant (p<0.05) reduction in overall mortality rate during the experimental period (3 to 21 days) compared with the control. The results indicate that addition of formic acid in a total concentration of 1.5% to the diet of newly hatched broiler chicks significantly decreases the contamination of diet with S. gallinarum.
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제안 방법
The treatments of both experiments were : Basal diet without S. gallinarum challenge (negative controls).
This experiment was conducted to find out the effect of dietary formic acid on S. gallinarum colonization and pH in the contents of the crop, small intestine, large intestine and ceca, and mortality rate of broiler chicks at 7, 14 and 21 days of age when fed artificially-contaminated diet with S. gallinarum 1.36x106 cfu/kg diet at day 3 of age. The diets and the chicks were checked for the absence of Salmonella (Linton et al.
This experiment was conducted to investigate the viability of S. gallinarum and pH of artificially-contaminated diet treated with different levels of formic acid at 0, 1, 3, 5 and 7 days after treatment in vitro. The treated diet was kept in sterile plastic bags of 1 kg at room temperature and contained S.
This experiment was conducted to investigate the viability of S. gallinarum and pH of artificially-contaminated diet treated with different levels of formic acid at 0, 1, 3, 5 and 7 days after treatment in vitro.
This study aimed to determine the effect of adding different levels of formic acid on artificially contaminated feed with S. gallinarum in vitro, and to determine the possible antibacterial effect of feeding formic acid on crop, ceca and intestinal pH contents, to reduce the colonization of S. gallinarum, and its effect on mortality rates of broiler chicks which are reared on feed that was artificially contaminated with S. gallinarum.
대상 데이터
One hundred and eighty day-old Hubbard broiler chicks were purchased from a commercial hatchery and were randomly assigned to five treatments with three replicates each with 12 chicks. Wood shavings were used as bedding.
데이터처리
The logarithmically-transformed counts and pH values were subjected to Analysis of Variance (ANOVA), where a significant F-statistic was indicated by ANOVA, and a Student's t-test was used for separation of significantly different means, with probability level (p<0.05), using the General linear Model (GLM) procedures of Statistical Analysis System (SAS, 1994).
The logarithmically-transformed counts and pH values were subjected to Analysis of Variance (ANOVA), where a significant F-statistic was indicated by ANOVA, and a Student's t-test was used for separation of significantly different means, with probability level (p<0.05), using the General linear Model (GLM) procedures of Statistical Analysis System (SAS, 1994).
성능/효과
All treatments showed a significant (p<0.05) reduction in overall mortality rate during (3-21 days) compared with control group.
gallinarum of the diet of all treatments compared with control group. The results also showed a significant (p<0.05) reductions in the viability of added Salmonella for all treatments with time after treatment. The result indicates that increased concentrations of formic acid reduces the number of viable S.
The results of this experiment showed the antibacterial activity of formic acid in a concentration-dependent manner. These results were in agreement with those described by Thompson and Hinton (1997) who found that the BioAdd™ at 6.
There were significant (p0.05) difference in log10 cfu S. gallinarum in cecum of 0.5% FA treatment compared with control group, however, a significant (p<0.05) reduction was observed when 1.5% FA and 1.0% FA treatments were compared with control groups at day 21.
vi) Mortality rate : Data in Table 5 showed a significant (p0.05) differences among 1.5% FA, 1.0% FA, 0.5% FA and negative control treatments at the same period.
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