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Effects of storage time and temperature on amylopectin levels and oocyst production of Eimeria meleagrimitis oocysts

Published online by Cambridge University Press:  06 April 2009

P. C. Augustine
P. C. Augustine
Affiliation:
United States Department of Agriculture Science and Education Administration, Agricultural Research Animal Parasitology Institute, Beltsville, Maryland 20705
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Summary

Eimeria meleagrimitis oocysts were stored at 4, 22, 32 or 41·5 °C for up to 1 year. Decreases in amylopectin levels (measured as glucose) and viability (measured as oocyst production and mortality in turkeys) of the oocysts were generally related to the length of time in storage and the storage temperature. Oocysts assayed immediately after harvest contained 58·29 ± 0·75 μg of glucose/106 oocysts. When the oocysts were stored at 4 °C for 162 days, the amylopectin level decreased to 65% of the original level. In oocysts stored at 22, 32 and 41·5 °C, amylopectin declined to approximately 20% within 162, 76, and 41 days, respectively. Oocysts stored at 4 °C for 1 year produced more oocysts in turkeys than the original fresh isolate, but caused no mortality. Oocyst production from oocysts stored at 22 and 32°C decreased gradually until, after 9 and 7 months respectively, no patent infections were produced. Oocyst production from oocysts stored at 41·5 °C was markedly reduced within 1 month and was not detected after 4 months.

Type
Research Article
Information
Parasitology , Volume 81 , Issue 3 , December 1980 , pp. 519 - 524
Copyright
Copyright © Cambridge University Press 1980

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References

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