Competitive exclusion against Salmonella Enteritidis in layer chickens by yoghurt microbiota: impact on egg production, protection and yolk-antibody and cholesterol levels
2007
Tayeb, I.T. | Nehme, P.A. | Jaber, L.S. | Barbour, E.K.
This work aims at studying the impact of competitive exclusion of Salmonella serotype Enteritidis infection in layer chickens, by microbiota of fresh and dried-modified yoghurt, on egg production and weight, protection against infection, and on yolk-antibody and cholesterol levels. Four groups of 27-week-old layer chickens were included in this study. After an initial enrofloxacin treatment, groups 1 and 2 were administered fresh or dry yoghurt (respectively) for 14 days. Groups 1, 2 and 3 were challenged intraoesophageally with Salm. Enteritidis, on the sixth day of yoghurt administration, while group 4 was left unchallenged and without yoghurt administration. No significant difference in percent infectivity of visceral organs with Salm. Enteritidis was observed between the groups. The yoghurt administered groups showed an early significant antibody response in their yolk on the seventh day postchallenge (P < 0·05) and highest egg production and weight. Finally, the egg yolk cholesterol concentration was higher in Salm. Enteritidis-challenged groups than that observed in the unchallenged group. The results point to the possible involvement of yoghurt administration in immunopotentiation and improvement of egg production and weight. These findings warrant further research that could improve immunity and production in layer chickens infected with Salm. Enteritidis.
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