The Effect Of Garlic Extract On Salmonella Typhimurium In Poultry
2000
Ghalab gholab , Nader
The present research was undertaken to study the effect of garlic extracts on Sal typhim. Sal. enteritidis and E.coli in vitro and in vivo. This study was done in three stages. First, cleaning, and gridning were carried out to prepare the garlic extract in four forms including lyophilized methanol, lyophilized water, evaporized methanol and evaporized water extract forms. The Sensitivity of the mentioned bacteria and MIC and MBC of the above extracts were determined by two procedures: 1-Tube Dilution Method 2- DiffusionMethods(Cylinder plate, Cup plate and paper Disk Methods). The results indicate that the best MIC and MBC were achieved by Methanol Extract (6.25mg/ml and 12.5 mg/ml) on Salmonella and (12.5 mglml and 50 mg/ml) on E.coli respectively. Second,525 chickens of one dayold were divided in two positive and negative . subgroups. i-Control group: Which is divided in two positive and negative subgroups. 2-Prevention groups:In this groups diffemet amounts of 4, 8,12,16 and 20% of fresh ground garlic were given before inoculation of Sal. typhim. 3- Treated groups: In this groups the same amounts of garlic of prevention groups were given but after inoculation of Sal.typhim and observation of cilnical signs. Third, the pathogenic strain of Sal.typhim. was inoculated to positive control, prevention and treated groups when the chickens were 9 days old. Clinical signs and symptoms and mortality were seen in some groups (Positive control group,4 and 8% of prevention groups and all treated groups). Conclusion: The reslts emphasizes that the 12% fresh ground garlic can successfully prevent and treat paratyphoid in poultries.
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