Immunostimulatory effect of four food additives in broiler chickens (<em>Gallus gallus</em>) against Gumboro and Newcastle diseases.
2016
E. Azeroual | A. Mesfioui | K. Bouzoubaa | B. Benazzouz | A. El Hessni | A. Ouichou
Strengthening the immune system in susceptible avian species has become a highly sought after approach to protect them against infections, especially of viral origin. This study aimed to assess the impact of four food additives on immune system modulation in chicken broilers, following vaccine intake against Gumboro disease, also called infectious bursal disease (IBD), and Newcastle disease (ND). The experimental design involved 500 one-day-old chicks of Ross strain, equally distributed into five groups (four treated and one control). Treatment products were based on antibiotics, phytobiotics (cinnamon and ginger) and a probiotic (yeast Saccharomyces cerevisiae), orally administered via drinking water. The treatments were carried out over three periods of different ages: on day (D) D6–D9, D21–D23 and D33–D35. The primary vaccine doses were simultaneously administered on D7, and booster doses on D14 and D21 against IBD and ND viruses, respectively. Serum samples were collected in five chickens from each group on D18 and D31. Antibody titers were analyzed by ELISA for IBDV virus and by the hemagglutination inhibition test for NDV virus. The results showed that none of the four immunostimulatory adjuvants had an effect on antibody titers against IBD virus (p > 0.05). On the other hand, especially in groups treated with ginger and yeast a positive immunostimulatory effect was observed against ND virus. However, this difference was not significant compared to control (p > 0.05).
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