The effects of probiotics on Campilobacter jejuni and Salmonella spp. with respect to the meat and the organs of slaughtered chickens
2010
Ivanović, S., Institute of Veterinary Medicine, Belgrade (Serbia) | Baltić, M.Z., Faculty of Veterinary Medicine, Belgrade (Serbia) | Karabasil, N., Faculty of Veterinary Medicine, Belgrade (Serbia) | Lilić, S., Institute of Meat Hygiene and Technology, Belgrade (Serbia)
The 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 experiment, we used 250 one-day old chicks, divided into 5 groups. Inicially, control chicken group was fed with feed not containing probiotics. Other groups were fed with feed containing different probiotics. Fattening-intended feed 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 from 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.
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