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Method for reducing campylobacteria by applying propionic acid in primary-stage production process of broilers

A production process and technology of Campylobacter, which is applied in the field of reduction of Campylobacter in broilers, can solve the problems of intestinal growth, production performance and meat quality of broilers, and achieve the effect of reducing the number of Campylobacter and the range of acidity in a reasonable range.

Inactive Publication Date: 2016-11-16
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among many alternative products of antibiotics, organic acids have attracted the attention of researchers due to their advantages of broad-spectrum antibacterial and natural pollution-free. It has been confirmed that organic acids as drinking water or feed additives can reduce broiler Campylobacter and other intestinal The amount of pathogenic bacteria carried, but some studies have also shown that the intestinal growth, production performance and meat quality of broilers will be significantly affected after adding organic acids to the diet

Method used

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  • Method for reducing campylobacteria by applying propionic acid in primary-stage production process of broilers
  • Method for reducing campylobacteria by applying propionic acid in primary-stage production process of broilers
  • Method for reducing campylobacteria by applying propionic acid in primary-stage production process of broilers

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Effect test

Embodiment 1

[0021] Screening of lethal critical concentration in vitro

[0022] Firstly, the inhibitory efficiencies of propionic acid at three mass concentrations of 0.05%, 0.10%, and 0.15% against Campylobacter were compared. Campylobacter in the same culture state was co-cultured with different concentrations of propionic acid for 30 hours at 42°C, and the initial concentration of Campylobacter was 5×10 7 CFU / mL was counted every 10 hours on the plate, and the growth curve of Campylobacter jejuni 11168 strain was drawn after adding various concentrations of malic acid. The results show that among the three mass concentrations of propionic acid of 0.05%, 0.1%, and 0.15%, the concentration of Campylobacter jejuni 11168 bacterial strain can be reduced to an undetectable level within 20h, which is the propionic acid of 0.1% mass concentration (see figure 1 ).

Embodiment 2

[0024] practical application

[0025] In order to judge the feasibility of the scheme, experiments were carried out on farm broilers to verify the effect of propionic acid on Campylobacter in the intestinal tract of broilers. According to the feeding requirements of commercial broilers, the ambient temperature and humidity are controlled. One week before the broilers enter the chicks, they are fumigated and disinfected, and all chicken cages and utensils are washed clean, and the whole process is regularly disinfected. Cages were adopted, water was supplied from plastic drinking fountains, and food and water were freely available. The immunization procedures of each group were the same during the feeding period. Sixty 5-week-old broilers with relatively small individual differences were selected and randomly divided into three groups, namely the propionic acid group and the control group, with 20 chickens in each group. The pH of the daily drinking water of the broilers was ...

Embodiment 3

[0034] Determination of the effect on Campylobacter

[0035] Scanning electron microscopy (SEM) was used to observe the cell wall of Campylobacter. The specific operation method was as follows: take 800 μL of MH liquid medium, add 100 μL of 1% propionic acid, and replace it with 100 μL of MH liquid medium as a control. Resuscitate the bacteria on CCDA solid medium, culture them under microaerophilic conditions at 42°C for 24 hours, harvest the bacteria with MH liquid medium, and adjust the inoculation concentration of Campylobacter to 5×10 8 CFU / mL. Add 100 μL of the diluted bacterial solution to the prepared organic acid solution. 42 ° C shaker, 120 rpm culture under microaerophilic conditions. The bacterial suspension was taken at 20 hours as the sample to be tested to ensure that the two experimental groups were carried out at the same time. Centrifuge at 5000rpm for 5min at 4°C and discard the supernatant. Subsequent fixation, dehydration, sample drying and scanning el...

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Abstract

The invention provides a method for reducing campylobacteria by applying propionic acid in the primary-stage production process of broilers, which can safely and effectively reduce the quantity of campylobacteria in a broiler without influencing the production of broilers. The method is realized in a manner that propionic acid is added to daily drinking water of the broiler for treatment, the optimum antibacterial condition is that the concentration of propionic acid is 0.253%, and the feeding time is one week. The quantity of campylobacteria in the cloacae of a broiler fed with propionic acid is in a low level, and the intestinal tract health, the production performance and the meat quality of the broiler are not influenced. Compared with a traditional prevention and treatment method feeding antibiotics, the method provided by the invention is safe, highly efficient, and has a small effect on the broiler production.

Description

technical field [0001] The invention belongs to the technique of reducing bacteria in farms, in particular to a method for reducing campylobacter in broilers during feeding. Background technique [0002] Campylobacter, a Gram-negative bacterium, is one of the major causes of bacterial diarrhea worldwide. Specific serotypes of Campylobacter can also act as a precursor to Guillain-Barré syndrome (GBS), causing serious damage to health. The European Union reported 2,017,711 cases of Campylobacter in 2009, which increased to 214,779 in 2013. The number of cases associated with this pathogen rose 13% in the United States in 2014 compared with data for the period 2006-2008. Campylobacter is ubiquitous in the environment, and the original sites of colonization are the cecum and small intestine. Contaminated poultry meat is the main source of this enteric pathogen, and broiler chicken is the natural host of this pathogen. After being infected, it can carry a large number of Campy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K20/105
Inventor 焦新安黄金林杨文彬孙林
Owner YANGZHOU UNIV
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