Compound yolk antibody capable of resisting fowl bacterial blight and its preparation and use
A yolk antibody and bacterial technology, which is applied in the field of yolk antibody substances and compound yolk antibody products, can solve the problems of inability to industrialize production, many restricted conditions, and high impurity content, and achieve the effects of improving quality, improving purity, and being easy to industrialize
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Embodiment 1
[0029] Embodiment 1: the product of Salmonella chicken, Pasteurella multocida and Escherichia coli compound egg yolk antibody with antibody activity can be obtained by the following steps: preparing the composite antigen of Salmonella chicken, Pasteurella multocida and Escherichia coli, combining the antigen The healthy hens were immunized, and then their eggs were collected, and anti-BAIgY was extracted from the eggs.
Embodiment 2
[0030] Example 2: Preparation of bacterial antigens, pathogenic bacteria strains were expanded and cultivated in nutrient broth medium for 24 hours. Bacterial cells were collected, ultrasonically crushed, and complete Freund's adjuvant was added in a weight ratio of 1:1:1 to emulsify to obtain bacterial cell antigens.
Embodiment 3
[0031] Example 3: Anti-BAIgY was isolated and extracted in the following manner: Egg yolk was isolated from immunized chicken eggs, diluted with distilled water, adjusted to an appropriate pH value and left standing at 4°C for 8 hours, centrifuged to collect the supernatant, concentrated, and freeze-dried to obtain anti-BAIgY.
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