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Liquid feed fermented with Lactobacillus salivarius reduces susceptibility of broiler chickens to Salmonella enterica typhimurium Sal 1344 nalr

Published online by Cambridge University Press:  22 November 2017

S E Savvidou ,
J D Beal ,
P H Brooks  and
R M La Ragione
S E Savvidou*
Affiliation:
University of Plymouth, Plymouth, Devon, United Kingdom
J D Beal
Affiliation:
University of Plymouth, Plymouth, Devon, United Kingdom
P H Brooks
Affiliation:
University of Plymouth, Plymouth, Devon, United Kingdom
R M La Ragione
Affiliation:
Veterinary Laboratory Agency (VLA), Weybridge, Surrey, United Kingdom
*
Email: [email protected]
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Extract

Consumption of poultry meat is associated with human Salmonella infections (Revolledo etal. 2006). One way to control the presence of these bacteria in broiler flocks is to make chickens less susceptible to colonisation. Fermented liquid feed may be a potential tool to reduce the Salmonella carriage in broiler chickens (Heres etal. 2003). Fermented liquid feed is a moistened feed with high numbers of lactobacilli (=109cfu/gr), high concentration of lactic acid (= 150mM) and a low pH (<4.5) (Brooks etal. 2003). In the present experiment, a strain identified as Lb. salivarius that has been isolated from chicken gut and has been selected for its probiotic and fermentation properties after a screening method, was assessed for its efficacy in reducing the shedding of Salmonellatyphimurium in poultry.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 201
Copyright
Copyright © The British Society of Animal Science 2009

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References

Brooks, P.H., Beal, J.D., Niven, S.J. and Demečková, V. (2003) In Effect of genetic and non-genetic factors on carcass and meat quality of pigs. pp.23–39. Siedlce, Poland: Animal Science and Reports.Google Scholar
Heres, L., Urlings, H.A.P, Wagenaar, J.A. and de Jong, M.C.M. 2003. Epidimiology Infection. 132, 107–116.Google Scholar
Revolledo, L., Ferreira, A.J.P. and Mead, G.C. 2006. Journal of Applied Poultry Research. 15, 341–351.Google Scholar