Publicação: Effect of immersion and inoculation in ovo of Lactobacillus spp. in embryonated chicken eggs in the prevention of Salmonella enteritidis after hatch
Carregando...
Data
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Tipo
Artigo
Direito de acesso
Acesso restrito
Resumo
The protection level against Salmonella Enteritidis was evaluated in chickens after in ovo treatment with different species of Lactobacillus spp. inoculated into the air cell or by immersion in broth culture. Two hundred forty embryonated eggs were distributed into 8 groups, corresponding to treatments with Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus salivarius, and control. On d 18 of incubation, 4 groups were inoculated with 0.1 mL of inoculum in the air cell and 4 groups were immersed for 3 min in culture of each treatment. Two days after hatching, 0.5 mL of Salmonella Enteritidis culture was inoculated by the intraesophageal route. On d 5 of life, the chicks were euthanized and the ceca were processed to obtain Salmonella Enteritidis counts. There was no decrease in Salmonella Enteritidis colonization of chick ceca, regardless of treatment or route of administration. Lactobacillus spp. samples used in the treatment showed no probiotic potential in chicks when inoculated in ovo, in relation to Salmonella Enteritidis inhibition in poultry ceca. © 2013 Poultry Science Association Inc.
Descrição
Palavras-chave
Embryonated egg, In ovo, Lactobacillus, Salmonella, probiotic agent, animal, animal salmonellosis, bird disease, chick embryo, chicken, controlled clinical trial, controlled study, microbiology, oocyte, physiology, randomized controlled trial, Salmonella enteritidis, Animals, Chick Embryo, Chickens, Ovum, Poultry Diseases, Probiotics, Salmonella Infections, Animal
Idioma
Inglês
Como citar
Poultry Science, v. 92, n. 6, p. 1560-1563, 2013.
