The effects of probiotics on Campylobacter jejuni and Salmonella spp. with respect to the meat and the organs of slaughtered chickens
Efekti probiotika na Campylobacter jejuni i Salmonella spp. u odnosu na meso i organe zaklanih brojlera
Abstract
Our research deals with the effects of probiotics on Campylobacter jejuni and Salmonella spp. with respect to the meat and organs of slaughtered chickens. For the scope of our experiment, we used 250 one-day old chicks, divided into 5 groups. Initially, control chicken group was fed with feed not containing probiotics. Other groups were fed with feed containing different probiotics. Fattening-intended food was standardized for all groups. All chicken groups were exposed to the same ambient conditions. Following 42 days period of fattening, chickens were slaughtered. We took 30 samples of liver, intestine and swabs from perianal region for the needs of bacteriological examination. Campylobacter spp. and Salmonella spp. were determined by selective media. On the basis of obtained results, we can say that the application of probiotics in chicken feed reduces considerably the onset of Campylobacter jejuni and Salmonella spp. in meat and organs.
Naše istraživanje predstavlja efekte probiotika na Campylobacter jejuni i Salmonella spp. u odnosu na meso i organe zaklanih pilića. U eksperimentu je korišćeno 250 jednodnevnih brojlera, podeljenih u 5 grupa. Kontrolna grupa brojlera hranjena je smešama bez probiotika. Brojleri ostalih grupa hranjeni su smešama sa dodatkom različitih probiotika. Smeše za ishranu bile su standardne za svaku grupu, a brojleri svih grupa su držani pod istim uslovima. Posle 42 dana tova, brojleri su zaklani i uzeto je 30 uzoraka jetre, creva i briseva iz perianalne regije za bakteriološko ispitivanje prisustva Campylobacter spp. i Salmonella spp., Prisustvo ovih mikroorganizama je utvrđeno na selektivnim podlogama. Na osnovu dobijenih rezultata, može se reći da upotreba probiotika u ishrani brojlera redukuje Campylobacter spp. i Salmonella spp. u mesu i organima.
Keywords:
Campylobacter spp. / Salmonella spp. / broilers / probioticsSource:
Biotechnology in Animal Husbandry, 2010, 26, 5-6, 393-402Publisher:
- Institut za stočarstvo, Beograd
Collections
Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Ivanović, S. AU - Baltić, Milan Ž. AU - Karabasil, Nedjeljko AU - Lilić, Slobodan PY - 2010 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/752 AB - Our research deals with the effects of probiotics on Campylobacter jejuni and Salmonella spp. with respect to the meat and organs of slaughtered chickens. For the scope of our experiment, we used 250 one-day old chicks, divided into 5 groups. Initially, control chicken group was fed with feed not containing probiotics. Other groups were fed with feed containing different probiotics. Fattening-intended food was standardized for all groups. All chicken groups were exposed to the same ambient conditions. Following 42 days period of fattening, chickens were slaughtered. We took 30 samples of liver, intestine and swabs from perianal region for the needs of bacteriological examination. Campylobacter spp. and Salmonella spp. were determined by selective media. On the basis of obtained results, we can say that the application of probiotics in chicken feed reduces considerably the onset of Campylobacter jejuni and Salmonella spp. in meat and organs. AB - Naše istraživanje predstavlja efekte probiotika na Campylobacter jejuni i Salmonella spp. u odnosu na meso i organe zaklanih pilića. U eksperimentu je korišćeno 250 jednodnevnih brojlera, podeljenih u 5 grupa. Kontrolna grupa brojlera hranjena je smešama bez probiotika. Brojleri ostalih grupa hranjeni su smešama sa dodatkom različitih probiotika. Smeše za ishranu bile su standardne za svaku grupu, a brojleri svih grupa su držani pod istim uslovima. Posle 42 dana tova, brojleri su zaklani i uzeto je 30 uzoraka jetre, creva i briseva iz perianalne regije za bakteriološko ispitivanje prisustva Campylobacter spp. i Salmonella spp., Prisustvo ovih mikroorganizama je utvrđeno na selektivnim podlogama. Na osnovu dobijenih rezultata, može se reći da upotreba probiotika u ishrani brojlera redukuje Campylobacter spp. i Salmonella spp. u mesu i organima. PB - Institut za stočarstvo, Beograd T2 - Biotechnology in Animal Husbandry T1 - The effects of probiotics on Campylobacter jejuni and Salmonella spp. with respect to the meat and the organs of slaughtered chickens T1 - Efekti probiotika na Campylobacter jejuni i Salmonella spp. u odnosu na meso i organe zaklanih brojlera VL - 26 IS - 5-6 SP - 393 EP - 402 DO - 10.2298/BAH1006393I ER -
@article{ author = "Ivanović, S. and Baltić, Milan Ž. and Karabasil, Nedjeljko and Lilić, Slobodan", year = "2010", abstract = "Our research deals with the effects of probiotics on Campylobacter jejuni and Salmonella spp. with respect to the meat and organs of slaughtered chickens. For the scope of our experiment, we used 250 one-day old chicks, divided into 5 groups. Initially, control chicken group was fed with feed not containing probiotics. Other groups were fed with feed containing different probiotics. Fattening-intended food was standardized for all groups. All chicken groups were exposed to the same ambient conditions. Following 42 days period of fattening, chickens were slaughtered. We took 30 samples of liver, intestine and swabs from perianal region for the needs of bacteriological examination. Campylobacter spp. and Salmonella spp. were determined by selective media. On the basis of obtained results, we can say that the application of probiotics in chicken feed reduces considerably the onset of Campylobacter jejuni and Salmonella spp. in meat and organs., Naše istraživanje predstavlja efekte probiotika na Campylobacter jejuni i Salmonella spp. u odnosu na meso i organe zaklanih pilića. U eksperimentu je korišćeno 250 jednodnevnih brojlera, podeljenih u 5 grupa. Kontrolna grupa brojlera hranjena je smešama bez probiotika. Brojleri ostalih grupa hranjeni su smešama sa dodatkom različitih probiotika. Smeše za ishranu bile su standardne za svaku grupu, a brojleri svih grupa su držani pod istim uslovima. Posle 42 dana tova, brojleri su zaklani i uzeto je 30 uzoraka jetre, creva i briseva iz perianalne regije za bakteriološko ispitivanje prisustva Campylobacter spp. i Salmonella spp., Prisustvo ovih mikroorganizama je utvrđeno na selektivnim podlogama. Na osnovu dobijenih rezultata, može se reći da upotreba probiotika u ishrani brojlera redukuje Campylobacter spp. i Salmonella spp. u mesu i organima.", publisher = "Institut za stočarstvo, Beograd", journal = "Biotechnology in Animal Husbandry", title = "The effects of probiotics on Campylobacter jejuni and Salmonella spp. with respect to the meat and the organs of slaughtered chickens, Efekti probiotika na Campylobacter jejuni i Salmonella spp. u odnosu na meso i organe zaklanih brojlera", volume = "26", number = "5-6", pages = "393-402", doi = "10.2298/BAH1006393I" }
Ivanović, S., Baltić, M. Ž., Karabasil, N.,& Lilić, S.. (2010). The effects of probiotics on Campylobacter jejuni and Salmonella spp. with respect to the meat and the organs of slaughtered chickens. in Biotechnology in Animal Husbandry Institut za stočarstvo, Beograd., 26(5-6), 393-402. https://doi.org/10.2298/BAH1006393I
Ivanović S, Baltić MŽ, Karabasil N, Lilić S. The effects of probiotics on Campylobacter jejuni and Salmonella spp. with respect to the meat and the organs of slaughtered chickens. in Biotechnology in Animal Husbandry. 2010;26(5-6):393-402. doi:10.2298/BAH1006393I .
Ivanović, S., Baltić, Milan Ž., Karabasil, Nedjeljko, Lilić, Slobodan, "The effects of probiotics on Campylobacter jejuni and Salmonella spp. with respect to the meat and the organs of slaughtered chickens" in Biotechnology in Animal Husbandry, 26, no. 5-6 (2010):393-402, https://doi.org/10.2298/BAH1006393I . .