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Efekti probiotika na Campylobacter jejuni i Salmonella spp. u odnosu na meso i organe zaklanih brojlera

dc.creatorIvanović, S.
dc.creatorBaltić, Milan Ž.
dc.creatorKarabasil, Neđeljko
dc.creatorLilić, Slobodan
dc.date.accessioned2020-06-03T13:24:32Z
dc.date.available2020-06-03T13:24:32Z
dc.date.issued2010
dc.identifier.issn1450-9156
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/752
dc.description.abstractOur 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.en
dc.description.abstractNaše 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.sr
dc.publisherInstitut za stočarstvo, Beograd
dc.rightsopenAccess
dc.sourceBiotechnology in Animal Husbandry
dc.subjectCampylobacter spp.en
dc.subjectSalmonella spp.en
dc.subjectbroilersen
dc.subjectprobioticsen
dc.titleThe effects of probiotics on Campylobacter jejuni and Salmonella spp. with respect to the meat and the organs of slaughtered chickensen
dc.titleEfekti probiotika na Campylobacter jejuni i Salmonella spp. u odnosu na meso i organe zaklanih brojlerasr
dc.typearticle
dc.rights.licenseBY
dcterms.abstractЛилић, Слободан; Ивановић, С.; Балтић, Милан Ж.; Карабасил, Неђељко;
dc.citation.volume26
dc.citation.issue5-6
dc.citation.spage393
dc.citation.epage402
dc.citation.other26(5-6): 393-402
dc.citation.rankM51
dc.identifier.doi10.2298/BAH1006393I
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/1294/751.pdf
dc.identifier.rcubconv_882
dc.type.versionpublishedVersion


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