The study was undertaken to evaluate sensitivity and specificity of rapid Avian Influenza (AI) and Newcastle Disease virus (NDV) combo antigen kits from field samples of domestic (broiler and layer chicken, native chicken) and semi-domestic (duck, goose, pigeon and quail) birds of Bangladesh. Samples were collected from naturally infected AI suspected domestic and semi-domestic birds of five different outbreak areas in Bangladesh. From each area two birds were selected for sampling, and from each bird three types of samples (tracheal, cloacal and oro-nasal swabs) were collected. A total of 210 field samples from a total of 70 birds were collected and tested using AI and NDV combo antigen rapid diagnostic kits in the study. All three different samples from a bird showed similar pattern of reaction. Out of 210 samples, 15 samples (5 birds), 63 samples (21 birds) and 27 samples (9 birds) were positive for AIV, NDV and both for AIV and NDV, respectively; whereas the remaining birds were negative for either AIV or NDV in this screening test. Among the five AIV positive, a layer chicken from wet market in Mymensingh, Netrokona, Gibandha and Kurigram and a native chicken from wet market in Kurigram area was positive to AIV. The semi-domestic birds are either positive to NDV or free from both AIV and NDV. This study revealed that the AIV and NDV rapid diagnostic kits could be effectively use to diagnose the respective virus in trachea, oro-nasal and cloacal samples simultaneously. AIV-NDV combo Ag test result clearly indicates that the test kit designed for AIV and NDV could diagnose the disease rapidly with less effort and higher scientific know how which could be used for the detection of AIV and NDV using field samples in large scale.
This study was conducted to investigate the effects of dietary probiotics and immunomodulator on growth performance, carcass characteristics, fecal $NH_3$ content and pathogenic bacteria counts in ileum and cecum and ileum of broiler chicken (Korean native chicken, HanHyup No. 3). A total of 120 (day-old) chicks were randomly divided into 5 treatments with 3 replicates and there were 8 birds per replicate. Dietary treatments consisted of five diets; the corn-soybean based control diet (C), the diet containing antibiotics (Avilamycin) 10 ppm (T1), the diet containing probiotics 1 [(Lactobacillus ($4.45{\times}10^6$) + yeast ($1.51{\times}10^6$) + Bacillus subtilis ($3.50{\times}10^5$)] at 0.5% level (T2), probiotics 2 [(Lactobacillus ($6.70{\times}10^7$) + yeast ($3.10{\times}10^6$)] at 0.5% level in diet (T3), and the diet containing probiotics 3 [T2 + ${\beta}$-glucan + organic acid] (T4) and raised for 9 weeks. There were no significant differences among treatments in weight gain, feed intake and feed conversion. Carcass ratios of broilers were higher in T3 and T4 than other treatments, however, the differences were non-significant. Internal organs and liver, heart weight were significantly increased in T4 (p<0.05) compared to other treatments. The fecal $NH_3$ gas content was decreased (p<0.05) in antibiotics fed group than others. However, probiotic fed groups were not different when compared with control. The number of Salmonella and E. coli in cecum were reduced in the group supplemented with probiotics and immunomodulator compared to the antibiotics (p<0.05). In this experiment, we showed that diets containing pro-biotics and immunomodulator were capable of an alternative to antibiotics.
This study was investigated the effects of dietary supplementation of Yacon by-products and pine needle powder on growth performance, carcass characteristics, pH, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), shear force, and meat color of chicken thigh meat. Broiler chicks were fed diets for five weeks containing 0% Yacon by-products and pine needle powder (Control), 0.5% Yacon by-products powder (T1), 1.0% Yacon by-products powder (T2), 0.5% pine needle powder (T3), and 1.0% pine needle powder (T4). There was no significant difference in growth performance among treatments, but mortality was decreased in diets by the supplementation of Yacon by-products and pine needle powder than that of control. The chicken fed control diet had higher cholesterol. LDL-cholesterol. triglyceride compared to those chicken fed Yacon by-products and pine needle powder regardless of concentrations, and HDL-cholesterol of control was lower than treatment. The pH and TBARS were significantly decreased by the supplementation of Yacon by-products and pine needle powder compared to the control (P<0.05), especially, pine needle powder group was significantly more effective in improving freshness compared to other test groups (P<0.05). The WHC and shear force were not significantly different. CIE $L^*$ and $a^*$ value of test groups showed significantly higher value compare to the control, however, no difference in the CIE $b^*$ values was observed among test groups. In conclusion, a supplementation of Yacon by-products and pine needle powder were effective in decreasing pH, TBARS, total cholesterol and LDL-cholesterol and increasing HDL-cholesterol concentration. Pine needle powder supplementation was most effective (T3 and T4).
This experiment was conducted to investigate the effects of dietary pigment sources on the performance, color and antioxidant properties in broiler chick. Experimental diet was formulated to have isocalories and isonitrogen during the experiment period. Total xanthophylls content in the experimental diet was formulated to have 30ppm. Experimental trials were done for five weeks with six treatment groups; T1 (Control), T2 (Olo Glo, natural yellow pigment), T3 (Kern Glo, natural red pigment), T4 (canthaxanthin, synthetic red pigment), T5 (asthaxanthine, natural red pigment), and T6 (seaweed by-products). Body weight gain and feed intake were significantly lower (p<0.05) in T6 group than in other treatments. Mortality was lower in T2, T3 and T4 than in control, but higher (p<0.05) in T5 and T6. The sources of pigments did not have any effects on the dressed carcass and abdominal fat pad (p>0.05). The gizzard weight was significantly lower in T6 (p<0.05) than in others. Pigmentation of leg skin was significantly lower (p<0.05) in control and T6. Effects of dietary pigments was greater with red pigments than with yellow pigments, and those were also greater with natural pigments than with synthetic ones. The peroxide value (POV), thiobarbituric acid reactive substances (TBARS) and pH values of chicken meat were increased (p<0.05) in all treatments at 12 day storage, and was higher (p<0.05) in pigments supplementation group. No differences of CIE L$\^$*/(lightness) and b$\^$*/(yellowness) were not found by storage days and xanthophylls sources. The a$\^$*/(redness) after 12 day storage was significantly (p<0.05) decreased in all treatments, but those of T4 and T5 were higher than those of others. These results showed that feeding of xanthophylls sources to chick could improve color intensity and inhibit lipid oxidation of leg meat.
This study was aimed at evaluating the additivity of crude protein digestibility in mixed diets of corn and soybean meal (SBM), and comparing direct and indirect methods for evaluating crude protein (CP) digestibility. Totally, five hundred and twenty-five 18-day-old broiler chickens were grouped into 7 blocks based on body weight, and randomly allocated to 6 treatment groups in a randomized complete block design. The basal diet, diet 3, was corn-SBM-based, containing 65% corn and 28% SBM. Diets 1 and 5 contained corn and SBM, respectively, as the sole CP source. To use the difference method, 2 diets, diets 2 and 4, were prepared by mixing corn and SBM at the expense of the basal diet, respectively. Diet 2 contained 79% corn and 14% SBM, and diet 4 contained 32.5% corn and 34% SBM. To evaluate the additivity of digestibility values, the difference between measured values for the mixed diets (diets 2, 3, and 4) and predicted values calculated using the measured values for diets 1 and 5 was examined. The apparent (AID) and standardized (SID) ileal digestibility of CP in SBM differed between the direct and indirect methods; however, corresponding digestibility did not differ for corn. Additionally, the predicted and measured digestibility of both AID and SID differed in diets 2 and 3, implying that the digestibility values obtained from diets 1 and 5 were not additive for mixed diets. In conclusion, this study showed that digestibility evaluated by direct and indirect methods depends on the ingredients having different CP concentrations, and this finding may be considered to improve the accuracy of feed formulation for broiler chickens.
Two experiments were conducted to investigate the effects of dietary activated charcoal mixed with wood vinegar (AC) on broiler performance and antibiotics residue in eggs. In experiment 1, a total of low hundred fifty, 1-day-old male broile. chicks (Ross) were divided into 6 groups, consisting 3 replicates of 25 birds each, and 134 one of the six experimental diets: devoid of AC and antibiotics (negative control), devoid of AC with 0.1% antibiotics (positive control), devoid of antibiotics with 1% AC, with 0.1% antibiotics and 1% AC, devoid of antibiotics with 2% AC, with 0.1% antibiotics and 2% AC, for 5 wks. Feed consumption and body weights were measured weekly. At the end of the experiment, eight birds from each group were selected and sacrificed. The relative weight of organs and characteristics of breast muscle were investigated. There were no significant differences in feed intake, body weight gain and feed conversion rate among the treatments. There were also no significant differences in the relative weight of breast meat, leg and liver. The abdominal fat tended to be decreased by the dietary AC. Significant differences were shown (P<0.05) in meat redness (a) and yellowness (b) among the treatments. However, the sensual characteristics of breast muscle was not affected by the dietary treatments. There were significant differences in total microbes, Coli forms and lactic acid bacteria (P<0.05) among the treatments. In experiment 2, a total of ninety, 40-wk-old Hy-line Brown laying hens were divided into 3 groups, consisting 3 replicates of 10 birds each and fed medicated control diet devoid of AC or diets containing 1% AC and 2% AC for 2 wks. The residue of antibiotics in Plasma and egg Yolk were significantly decreased (P<0.05) in 2% AC group compared to that of control. This study suggest that dietary AC may improve the external quality of edible meat and reduced antibiotics residue in chicken eggs without affecting laying performance.
The experiment was conducted to examine the effects of dietary organic selenium and vitamin E on weight gain, feed intake, feed conversion, and selenium retention in meat of broiler chickens. For each growth phase, the basal diet was supplemented with 0 (control), vitamin E 150 IU/kg and the combination of 1.2 ppm Se from selenium yeast (SY) and vitamin E 100, 150, 200 and 300 IU/kg. Weight gain was significantly higher in supplemental control and vitamin E 150 compared to the combination of 1.2 ppm SY and vitamin E 150 IU during day 1 to 21. Feed intake significantly(P<0.05) increased in supplemental vitamin E 150 compared to the combination of 1.2 ppm SY and vitamin E 150 and 200 IU during day 1 to 21. Feed intake was significantly(P<0.05) higher in control compared to that of combination of 1.2 ppm SY and vitamin E 200 IU during day 21 to 35. However feed conversion was not affected in supplemental vitamin E and SY during day 1 to 35. Selenium concentrations of breast muscle and liver tissue significantly increased (P<0.05) in supplemental combination of 1.2 ppm SY and vitamin E compared to the control and vitamin E 150 IU. TBARS of control and vitamin E 150 IU were significantly (P<0.05) higher in day 3 than day 1, but the combination of Se 1.2 ppm and vitamin E of TBARS had no difference during day 1 to 3. TBARS in day 3 was significantly (P<0.05) lower in supplemental combination of Se 1.2 ppm and vitamin E than control and vitamin E 150 IU.
Chae H. S.;Ahn C. N.;Yoo Y. M.;Ham J. S.;Jeong S. G.;Lee J. M.;Choi Y. I.
Korean Journal of Poultry Science
/
v.32
no.3
/
pp.187-193
/
2005
This study was carried out to investigate the effect of the bleeding times(30sec., 90sec., 150sec.) at slaughtering process on meat quality and storage properties of broiler. The redness$(a^{\ast}\;value)$ of skin, wing, leg muscle decreased at high bleeding time(150sec.). However, there was no significant difference in breast muscle. WHC(water holding capacity) of breast muscle decreased from $63.64\%$ at low bleeding time(30sec.) to $61.06\%$ at high bleeding time. TBARS(thiobarbituric acid-reactive substance) values were 0.18 mgMA/kg at the low bleeding time, 0.16 mgMA/kg at the middle bleeding time(90sec.) and 0.21mgMA/kg high bleeding time on 3 days of storage. Total aerobic plate counts(TPC) were $6.25logCFU/cm^2$ at the low bleeding time, $6.25logCFU/cm^2$ at the middle bleeding time and $6.53logCFU/cm^2$ at the high bleeding time. The TPC was increased as the bleeding time increased. In conclusion, meat color of chicken were acceptable when the carcasses were slaughtered at the high bleeding time.
Kim, Jong-Seol;Kwon, Jung-Taek;Kim, Je-Hun;Oh, Sung-Taek;Lee, Bo-Keun;Zheng, Lan;Jung, Moon-Sung;An, Byoung-Ki;Kang, Chang-Won
Korean Journal of Poultry Science
/
v.39
no.3
/
pp.195-205
/
2012
The objective of this study was to evaluate the effects of different levels of dietary ME on growth performance and carcass characteristics in two different strains of broiler chicken. A total of one thousand, 1-day-old A strain and R strain male chicks were randomly assigned into 8 treatments in a $2{\times}4$ factorial arrangement. They were fed iso-nitrogenic (CP 21%) crumbled diets formulated to contain metabolizable energy (ME) 2,950 to 3,250 kcal/kg in increment of 100 kcal/kg in the starter phase (1 to 21d) and iso-nitrogenic (CP 19%) pelleted diets containing same ME levels as in the finishing phase (22 to 38d). The body weight (BW) gain of chicks fed the lower ME diets (2,950 or 3,050 kcal/kg) were higher than those of the higher ME groups. The dietary energy level showed significant effects on feed intake and feed conversion rate (FCR) from 1 to 38 days of age (p<0.05). With the increment of dietary energy, feed intake tended to be reduced, whereas FCR was improved in the two strains of broiler chickens. The lowest FCR was observed at 3,250 kcal/kg diet groups in both of the two strains from 1 to 38 days of age. Feed intake and BW gain during 38 days were significantly affected by the strain factor. Increasing dietary energy up to 3,250 kcal/kg had no effect on the relative weights of breast meat and abdominal fat. The dietary energy and strains showed significant effects on the dressing percentage. There were no significant differences in various blood profiles except for GPT activity.
This experiment was designed to evaluate effects of Dandelion (Taraxzcum coreanum) and Dandelion fermented probiotics medium on the growth performance and meat quality in broiler chicks. A total of 150 "Ross" broilers,1-day old, were assigned to 5 treatments in a completely randomized design. There were 5 replications per treatment and 6 broilers in each replication for 5 weeks. The dietary treatments included a control (Dandelion and Dandelion fermentation was not added), antibiotic (0.05 chlortetracycline was added), 1.0% Dandelion supplementation and 0.5 and 1.0% Dandelion fermented probiotics, respectively. There was no significant difference in final body weight, weight gain, feed intake, and feed conversion ratio of broilers fed diets containing antibiotics, 1.0% Dandelion supplementation and 0.5 and 1.0% Dandelion fermented probiotics. The total cholesterol, HDL and LDL in plasma and meat cholesterol content was not affected by 0.5 and 1.0% Dandelion fermented probiotics and 1.0% Dandelion supplementation (P>0.05). The oleic acid content was significantly increased in 0.5% Dandelion fermented probiotics compared to that of the control (P<0.05). As a result, Dandelion and Dandelion fermented probiotics result in the influence on decreasing cholesterol in blood, particularly when adding probiotics, oleic acid that is the important factor in taste testing of meat increases thus the quality and taste of the chicken meat could be improved with the effect.
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