Poultry Carcasses Research Articles

Emulsificante e complexo enzimático em dieta para frangos de corte de linhagem caipira na Amazônia ocidental

Abstract This study aimed to evaluate the effects of adding levels of emulsifier based on soy lecithin and enzymatic complex (xylanase, β-glucanase, galactosidase, protease, amylase, and β-mannanase) on the basal diet during the raising of free-range broiler chickens. The experimental design was completely randomized, with five treatments and six replications. Treatments were: T1: control diet, without enzymatic complex and emulsifier; T2: 0.2 kg t-1 of enzymatic complex; T3: 0.5 kg t-1 of emulsifier; T4: 0.2 kg t-1 of enzymatic complex + 0.5 kg t-1 of emulsifier; and T5: 0.3 kg t-1 of enzymatic complex + 1 kg t-1 of emulsifier. Performance data were collected every 14 days, and the animals were euthanized at 70 days to obtain carcass, breast, drumstick, and thigh yield and intestine collection for pH analysis and morphometry. The periods from 1 to 56 and 1 to 70 days showed a difference (P<0.05) in the parameters of zootechnical performance, the feed intake was lower in T4 and T5, and weight gain was better in T1, T2, T3, and T4. Feed conversion was better in T1, T2, and T4. No difference (P>0.05) was observed for poultry livability, carcass yield, viscera, and pH of duodenum and cecum. A difference was found for intestinal morphometry (P<0.05), and T5 showed the best villus/crypt ratio. The level with 0.3 kg t-1 of enzymatic complex and 1 kg t-1 of emulsifier indicated a better relationship between villi and crypts. However, the level with 0.2 kg t-1 of enzymatic complex and 0.5 kg t-1 of emulsifier added to the commercial diet led to benefits such as decreased feed intake, without affecting weight gain, thus inducing a good feed conversion.

ДОПОЛНИТЕЛЬНАЯ АНТИМИКРОБНАЯ ОБРАБОТКА ТУШЕК ПТИЦЫ В ВАННЕ ТЕПЛОВОЙ ОБРАБОТКИ

This work aim has been cetilperidin chloride (CPC) antimicrobial properties investigation when it has been added to bath water for poultry carcasses thermal treatment for additional antimicrobial treatment. Thermal treatment bath with water temperature 55oC has been modelled for CPC antimicrobial properties investigation. Broil- er carcasses thermal treatment exposition has been 180 s. CPC disinfecting properties have been investigated at the base of “Methods of disinfecting matters laboratory investigations and tests for its effectiveness and safety evaluation” guide. CPC solutions effect has been studied on water micro flora in the bath for thermal treatment and on carcass- es feather and skin micro flora. It has been established that 0.1 to 0.15% CPC addition to water in thermal treatment bath in soft scalding mode) gives the possibility to reduce the content of QMAFAnM to single colonies and to inacti- vate coli group bacteria (СGB) in scalding water. Herewith QMAFAnM rediced by 99.5–99.9% in feather washout and by 89.8-97.8% in skin washout.

On the issue of obtaining safe poultry products in veterinary and sanitary terms

The release of good-quality and safe poultry products depends on the sanitary condition, compliance with preventive measures and the development of technologies aimed at improving the safety of the products. Microbiological studies and meat quality indicators were determined using standard methods. A method of cooling in 0.01% solutions of HIT AseptoDes has been developed to control the contamination of the cooling medium and prevent microbial contamination of the surface of poultry carcasses. It has been shown that to reduce microbial contamination and decontamination of the surface of carcasses from Salmonella, 0.02% solutions of the agent can be used with a cooling time of 25 minutes and 0.01% solutions with a cooling time of 35–40 minutes. The quality indicators of meat of carcasses chilled with solutions of the studied product, in comparison with carcasses chilled in ice water, do not differ significantly, with the exception of the acquisition of the surface of the carcasses of a paler color. It was found that after 6 hours of storage, the presence of a residual amount of peracetic acid in washes from carcasses was not detected.

Prevalence of Salmonella enterica in poultry processing lines of central Kerala

Salmonella enterica is the most pathogenic species frequently responsible for foodborne Salmonella infections in humans. Occurrence of Salmonella enterica in poultry processing lines is a potential risk for the contamination of poultry meat and processing environment. Crosscontamination of carcasses by Salmonella spp. during processing could pose food safety risks. Therefore, the present study involved the detection of Salmonella enterica in the poultry processing lines. The cloacal swabs, caecal contents and carcass rinsates of the birds were collected from processing lines of two processing plants one each from Thrissur and Ernakulam districts of Kerala. The Salmonella spp. were isolated by conventional culture technique on Xylose–lysine deoxycholate agar. The molecular confirmation of Salmonella spp. and S. enterica was carried out by targeting invA and iroB gene, respectively. Out of 450 samples analysed from both the processing lines, 14.22 per cent of the isolates were found to be positive for Salmonella spp. by PCR. The invA gene was detected in 67.19 per cent of the isolates and iroB genes was detected in 81.4 per cent of the Salmonella spp. isolates. Implementation of standard sanitation protocol and hygiene strategies is required to reduce cross-contamination of poultry carcasses.

Method for prevention of Campylobacter cross-contamination of poultry carcasses at water cooling

Campylobacteriosis is one of the main causes of food poisoning with insufficient thermal treatment of poultry meat products. Raw poultry meat may be largely contaminated by campylobacteriae, including pathogenic strains. In this regard, the authors developed the method to prevent cross-contamination of the surface of carcasses at water cooling. The study concerns the antimicrobial properties of a technological processing aid containing: 15±2% peracetic acid, 18±2% hydrogen peroxide (TPA) during 25 minutes of exposure. C. jejuni was used as a test culture. Sampling, microbiological, organoleptic and physicochemical studies were carried out according to standard procedures. It was found that the use of 0.03% TPA solutions for cooling carcasses allows inactivating C. jejuni in a cooling medium and preventing cross-contamination of carcasses. TPA solutions of 0.1% concentration reduce QMA&OAMO, prevent cross-contamination and inactivate C. jejuni on the surface of poultry carcasses. In terms of physicochemical and organoleptic parameters, broiler chicken carcasses cooled in 0.1% TPA solution meet the requirements of GOST 31962-2013. Compared to control samples the treated carcasses are characterized by the change in the color of the carcass surface and internal fat - the color becomes paler.

ФАЛЬСИФИКАЦИЯ ТУШЕК ПТИЦЫ

Materials have been presented in the paper on poultry carcasses falcification for improvement these marketable condition traits. It is established that retailers sell broiler carcasses injected with water sometimes. Such cases is 1.72-2.96% of carcasses analyzed in this study. But this treatment influences negatively on poultry sensory and microbiological traits and on carcasses chemical composition: water share increases in meat and protein, lipids and extractives share decreases. Microorganism contamination is higher in adulterated carcasses including coli group bacteria and St. aureus. Such meat spoils sooner.

Retrospective Studies on Necropsy Based Diagnosis of Poultry Mortality in an Organized Farm of Haryana

The present work was based on retrospective analysis of necropsy based diagnosis of 5327 poultry carcasses received over the period of ten years (January 2008 to December 2017) in the Department of Veterinary Pathology, LUVAS, Hisar to study the mortality pattern among chicken of this region. Data was analyzed on the basis of age and disease condition in broiler and layers. Age wise maximum mortality was observed in 1-6 wks age group (38.7%) followed by adult (23.46%), 0-1 wks (18.97 %), 6-12 wks (11.34%) and 12-24 wks (7.5%) age group indicating 7-42 days as the most susceptible period. Main pathological conditions observed in chicken were omphalitis (17.94%) followed by hepatitis (10.2%), pneumonia (8.5%), ascites (7%), colisepticemia ( 6.98%), enteritis (6.7%), fatty liver (6.4%), neoplastic disease as MD/LL (3%), egg peritonitis (1.7%), coccidiosis (1.2%), heat stroke (1%) and other conditions (2.57%) such as rickets, oophoritis, egg bound, gout, emaciation and ascaridiasis which were below 1% each. Both broilers and layers were found to be affected mainly with omphalitis, hepatitis and pneumonia highlighting the importance of proper managemental conditions at the farms.

Physical and biochemical changes in ultra-rapid air chilled broiler muscle and quality of marinated chicken breast filets

The effect of ultra-rapid chilling in air at −20 °C over water-immersion chilling on broiler carcasses was investigated for physical and biochemical attributes. Forty-eight eviscerated carcasses were divided into two groups, one group were subjected to air chilling and other to water-immersion chilling, and samples were drawn at time periods of 1, 3 and 24 h post-chill to analyze for pH, ratios of adenine: inosine nucleotide (R-values), expressible moisture, cook yield, tenderness and color. Ultra-rapid air chilled carcasses showed significant differences (P < 0.05) in pH, expressible moisture and cook yield at chosen post-chill time intervals over the carcasses chilled using water-immersion technique. It was concluded that air chilled carcasses had higher pH and expressible moisture, but the R-values, and shear values did not show significant differences, and only slight difference in color of carcasses processed by the two chilling methods. In a separate experiment with 108 commercially processed carcasses, quality attributes of pre-rigor marinated breast filets were studied after subjecting the carcasses to air chilling and water-immersion chilling. Twelve filets from air and water chilled carcass aged for 1, 3, and 24 h were tumble marinated for 25 min in a Sodium Tri Polyphosphate (STPP) and NaCl solution with different pick up levels of 10, 15 and 20%. After measuring marinade absorption, filets were aged at 2 °C for 24 h. No differences were observed between the air and water chilling treatments in terms of marinade retention at different marinade target levels (10, 15 and 20%) and time intervals (24, 27 and 47 h) but cook yield of air chilled marinated fillet was higher. In conclusion, processors using further-processing operations that debone meat may find that AC to be more suitable alternative for cooling poultry carcasses because fillet color, marination yield, and tenderness were not affected, but cook yield was improved.

Risk Assessment of the Use of XyRex® Formulations on Fish Used for Production of Fish Meal to Fish and Animal Feed: Effects on Animal Health, Human Health and the Environment

Risk Assessment of the Use of XyRex® Formulations on Fish Used for Production of Fish Meal to Fish and Animal Feed: Effects on Animal Health, Human Health and the Environment

Isolation and characterization of Staphylococcus argenteus strains from retail foods and slaughterhouses in Japan

Staphylococcus argenteus has been recently established as a novel species of Staphylococcus aureus complex. It is known to cause various human diseases, such as skin and soft-tissue infections, sepsis, and staphylococcal food poisoning, although the source of infection has not been clearly described. In food poisoning cases, the source of bacterial contamination in food is unknown. This study examined the prevalence of S. argenteus among retail fresh food and poultry slaughterhouses in Japan. Among 642 food samples examined, successful isolation of S. argenteus was achieved in 21 of 151 (13.9%) chicken samples. No isolations from pork, beef, fish, or vegetables in retail markets were confirmed. Multiple-locus sequence typing revealed that the 21 isolates were classified into four sequence types (ST) that were divided into 14 subtypes using spa-typing. All food isolates were susceptible to methicillin and did not show positivity for the Panton-Valentine leukocidin gene. When bacteria were isolated from two poultry slaughterhouses in the same region, 14 S. argenteus strains were successfully isolated from only one slaughterhouse. Thirteen of 14 strains were isolated from a poultry carcass and slaughterhouse environments during a certain sampling period and were all classified as ST5961 with identical spa-type. Also, the number of single nucleotide variants (SNVs) detected on the core genomes of the same 13 strains were between 0 and 17, suggesting a long-term inhabitation of an S. argenteus strain inside the facility. Furthermore, one isolate from chicken meat was also genetically linked with the same lineage of slaughterhouse isolates, with ≤15 SNVs being detected. Additionally, one slaughterhouse isolate from chiller water and three chicken isolates were classified into the same cluster by phylogenetic analysis, although the number of pairwise SNVs ranged from 62 to 128. To the best of the authors' knowledge, this is the first study that demonstrated S. argenteus in a food processing facility and the possible bacterial contamination on food during food processing.

Staphylococcus aureus in poultry, with special emphasis on methicillin-resistant strain infection: A comprehensive review from one health perspective

Staphylococcus aureus is a Gram-positive coccus normally present on the skin and internal organs of animals, birds, and humans. Under certain conditions, S. aureus could produce septicemia and affection of the skin, joints, and heart, as well as sepsis and death. The pathogenicity of S. aureus is associated with the presence of some virulent surface proteins and the production of some virulent toxins and enzymes. This pathogen is considered one of the most important and worldwide foodborne causes as it is incriminated in most cases of food poisoning. The hazardous use of antibiotics in the veterinary field leads to the development of multidrug-resistant S. aureus strains that can be transmitted to humans. The incidence of methicillin-resistant S. aureus (MRSA) strains has increased globally. These resistant strains have been detected in live animals, poultry, and humans. In addition, retail animal products, especially those of avian origin, are considered the main source of MRSA strains that can be easily transmitted to humans. MRSA infection is regarded as nosocomial or occupational. Humans get infected with MRSA strains through improper handling or preparation of contaminated animals or poultry carcasses or improper cooking with contaminated meat. Live birds also can transmit MRSA to close-contact workers in poultry farms. Transmission of MRSA infection in hospitals is from an infected individual to a healthy one. Prevention and control of MRSA are based on the application of hygienic measures in farms as well as proper processing, handling, and cooking of retail poultry products. The cooperation between veterinary and human practitioners is a must to avoid the possibility of zoonotic transmission. Accordingly, this review focused on the sources and transmission of MRSA infection, virulence and resistance factors, incidence and prevalence in poultry and different products, antibiotic resistance, and prevention and control strategies.

INCREASING THE EFFICIENCY OF POULTRY AND FISH FREEZING USING PROTECTIVE PECTIN COATINGS

Maintaining the quality of poultry and pond fish as much as possible is important. Freezing poultry immediately after slaughter and fish after catching allows you to solve this problem. Freezing in liquid media leads to an increase in the speed of the process and, accordingly, a better preservation of the quality indicators of products. At the same time, in the process of freezing in brines containing calcium chloride, it leads to the diffusion of calcium ions into the muscle tissue of poultry or fish and the appearance of a bitter taste. To prevent salting out of raw materials, we have proposed the use of biologically inert coatings based on pectin.&#x0D; The purpose of this study is to study the possibility of using low methoxylated pectin substances to improve product quality. The influence of a number of technological factors on the protective properties of the coating is studied. These factors include the concentration of pectin substances, the pH of the medium, the presence or absence of pretreatment of the surface of a poultry or fish carcass with citric acid. The strength of the coating and its barrier properties with respect to the diffusion of calcium ions have been studied. It is recommended to use a concentration of pectin substances of 3% with preliminary treatment of the carcass surface with 1% citric acid solution, followed by fixing the formed pectin film with 1% calcium chloride solution. Such processing allows to achieve a maximum concentration of calcium chloride in the muscle tissue of poultry or fish of no more than 0.5% – the value allowed by the standard.&#x0D; It is shown that the use of freezing in brine leads to a significant decrease in the weight loss of the product during storage compared to freezing in air – three times. The use of a coating based on pectin can reduce weight loss by a factor of eight. The quality indicators of products are also much better preserved – water retention capacity, acid number of fat and peroxide value of fat. The organoleptic properties of poultry and fish processed according to the proposed technology are noticeably superior to those of raw materials frozen both in air and in brine without applying a protective coating.

Влияние кормовой микробной добавки на мясную продуктивность цыплят-бройлеров и качество мяса птицы

Abstract. The purpose of the research is to study the effect of a probiotic supplement on the productivity of broiler chickens of the fast-growing Cobb 500 cross and the quality of poultry meat. Research methods. To study the parameters of meat productivity of broiler chickens, slaughter and anatomical cutting of poultry carcasses were carried out, the morphological composition of individual parts of carcasses was evaluated, the chemical composition of poultry meat was analyzed by determining moisture (GOST 9793-74), fat (GOST 23042-86), protein (GOST 25011-81), the level of essential amino acids (capillary electrophoresis method), organoleptic parameters of poultry meat and broth were studied. Research results. It was found that the introduction of a fodder additive into the poultry diet contributes to the improvement of meat characteristics of the Cobb 500 cross, improves the quality properties of poultry meat, as well as the bio-value of poultry meat products. When studying meat productivity, it was revealed that in experimental groups the mass of the gutted carcass was higher than in the control by 1.45.3 %, the slaughter yield was higher by 0.31.4 %, the mass of all breast tissues of broiler chickens of experimental groups exceeded this indicator in the control by 1.78.2 %, the mass of all femoral tissues was higher by 2.07.8 %, and the mass of all shin tissues by 1.56.8 %. The results of the chemical analysis of muscles of broiler chickens showed that the protein content was higher in experimental groups compared to the control group by 0.180.60 %, with a decrease in fat by 0.060.16 %, and there was also a decrease in meat quality index in all experimental groups by 4.510.5 %. A positive statistically significant difference was revealed when analyzing the amino acid score in the muscles of birds of experimental groups compared with the control group. The organoleptic evaluation of boiled broiler chicken meat and broth from them in experimental groups showed superiority over the poultry meat of the control group and averaged 4.9 versus 4.8 points. Scientific novelty. For the first time, the meat productivity and meat quality of broiler chickens were evaluated when using a microbial additive based on autochthonous microorganisms of the genus Lactobacillus isolated from the contents of the gastrointestinal tract of wild quails in their diet.

Effect of ultrasound and chlorine dioxide on Salmonella Typhimurium and Escherichia coli inactivation in poultry chiller tank water

This study evaluated the application of ultrasound alone or combined with chlorine dioxide (ClO2) for Salmonella Typhimurium and Escherichia coli inactivation in poultry processing chiller tank water. A Full Factorial Design (FFD) 22 was conducted for each microorganism to evaluate the effect of ultrasound exposure time (x1: 1 to 9 min; fixed: 37 kHz; 330 W; 25 °C) using a bath, and ClO2 concentration (x2: 1 to 17 mg L−1) on microorganism count expressed in log CFU mL−1 in distilled water. Variable x2 had a negative effect on Salmonella Typhimurium (-5.09) and Escherichia coli (-2.00) count, improving the inactivation; while a x1 increase present no inactivation improvement, explaining the use of x1 lower level (1 min) and x2 higher level (17 mg L−1). The best condition for microorganism inactivation based on FFD was evaluated in chiller tank water (with organic matter) at 25, 16, and 4 °C; x1 was kept (1 min), however x2 was adjusted to obtain the same residual free chlorine (2.38 mg L−1) considering the ClO2 consumption by organic matter, achieving the value of 30 mg L−1. An inactivation of 49% and 31% were observed for Salmonella Typhimurium and Escherichia coli. When ultrasound was replaced by a simple agitation in the presence of ClO2, there was no inactivation for both microorganisms. Moreover, at poultry carcass pre-chilling (16 °C) and chilling (4 °C) conditions, the synergism of ultrasound combined with ClO2 was more pronounced, with microorganisms’ reductions up to 100%.

Impact of Soil Microbes and Oxygen Availability on Bacterial Community Structure of Decomposing Poultry Carcasses.

Simple SummaryDecomposition is a complex process that involves several factors, such as temperature, pH, humidity, and microbes. Microbes play a significant role in the carcass decomposition process. Microcosm burial set-ups were prepared and poultry carcasses were decomposed for 60 days in unsterilized and sterilized soil, incubated under aerobic or anaerobic conditions. The moisture content, pH, alpha and beta diversity were affected by the soil microbial community and oxygen availability during the decomposition of poultry carcasses. The bacterial taxa composition was also altered during the poultry carcass decomposition. These changes suggested that the soil with an intact microbial community and oxygen availability influenced the bacterial community structure during the decomposition of poultry carcasses. The results of this study provided information on the different bacterial species which might be associated with the decomposition of poultry carcasses.The impact of soil with an intact microbial community and oxygen availability on moisture content, soil pH, and bacterial communities during decomposition of poultry carcasses was investigated. Poultry carcasses were decomposed in soil with or without a microbial community, under aerobic or anaerobic conditions. The samples collected in each microcosm burial set-up were analyzed by targeted 16S rRNA amplicon sequencing and Amplicon sequence variants (ASV) method. Our results showed that moisture was high in the burial set-ups under anaerobic conditions and pH was high in the burial set-ups under aerobic conditions. Meanwhile, the Chao1 and Shannon index significantly differed between the different burial set-ups and across different time points. In addition, bacterial taxa composition during the early period of decomposition differed from that of the late period. A total of 23 phyla, 901 genera, and 1992 species were identified. Firmicutes was the most dominant phyla in all burial set-ups throughout the decomposition. At day 60, Pseudogracilibacillus was dominant in the burial set-ups under aerobic conditions, while Lentibacillus dominated in the burial set-ups under anaerobic conditions. This study demonstrated that the soil microbial community and availability of oxygen significantly affected the changes in moisture content, pH, and bacterial composition during the decomposition process.

Evaluation of the Thermo Scientific SureTect Salmonella Species PCR Assay in a Broad Range of Foods and Select Environmental Surfaces: Pre-Collaborative and Collaborative Study: First Action 2021.02.

BackgroundThe Thermo Scientific™ SureTect™ Salmonella species PCR Assay utilizes Solaris™ reagents for performing PCR for the rapid and specific detection of Salmonella species in a broad range of foods and select environmental surfaces.ObjectiveThe aims were to demonstrate the reproducibility of the Thermo Scientific SureTect Salmonella species PCR Assay in a collaborative study using a challenging matrix, cocoa powder, and to extend the scope of the method.MethodIn the collaborative study, the candidate method was compared to the US Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM) Chapter 5 Salmonella reference method. The candidate method used two PCR thermocyclers, the Applied Biosystems™ QuantStudio™ 5 Real-Time PCR instrument (QS5) and the Applied Biosystems 7500 Fast Real-Time PCR instrument (7500 Fast). Fourteen participants from nine laboratories located within the United States and Europe were solicited for the collaborative study, with 12 participants submitting valid data. Three levels of contamination were evaluated for each matrix. Statistical analysis was conducted according to the probability of detection statistical model. In addition, 11 matrix studies were performed comparing the candidate method to the FDA/BAM Chapter 5 or US Department of Agriculture, Food Safety and Inspection Service, Microbiology Laboratory Guidebook 4.10 Isolation and Identification of Salmonella from Meat, Poultry, Pasteurized Egg, and Siluriformes (Fish) Products and Carcass and Environmental Sponges reference method. Nine of these matrices were also compared to the EN ISO 6579–1:2017/Amd.1:2020(E) Microbiology of the food chain—Horizontal method for the detection, enumeration and serotyping of Salmonella—Part 1: Detection of Salmonella spp.—AMENDMENT 1: Broader range of incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV and SC reference method.ResultsIn the collaborative study, the difference in laboratory results indicates equivalence between the candidate method and reference method for the matrix evaluated, and the method demonstrated acceptable interlaboratory reproducibility as determined in the collaborative evaluation. False-positive and false-negative rates were determined for the matrix and produced values of <2%. The two PCR thermocyclers (QS5, 7500 Fast) performed equivalently. There were no result differences between candidate method confirmations and reference method confirmations. In the pre-collaborative matrix extension, the results from the matrix studies showed a comparable performance between the candidate method and the tested reference methods.ConclusionsBased on the data generated, the method demonstrated acceptable interlaboratory reproducibility data and statistical analysis.HighlightsDue to the COVID-19 pandemic, some participants had to be trained remotely. Additionally, 375 g cocoa powder is known to be a challenging matrix for PCR methods. No unusual cross-contamination or false-positive/negative was reported, highlighting the ease of use, reproducibility, and robustness of the method.

Decontamination of Salmonella Typhimurium with chitosan and lactic acid on broiler carcasses

Salmonella Typhimurium is frequently isolated from chicken meat. The main purpose of current study was to analyze the decontamination of S. Typhimurium by using different concentrations of chitosan, lactic acid and chitosan and lactic acid combination on broiler carcasses. S. Typhimurium was inoculated to broiler carcasses at 108 cfu/mL in eight different study groups. Then, contaminated carcasses were treated with 1%, 2% lactic acid and 0.1%, 0.05% chitosan for 5, 10, 15 min. Also, effects of the combination of chitosan and lactic acid (0.05% chitosan- 1% lactic acid, 0.01% chitosan- 1% lactic acid) were analyzed for 5, 10, 15 min. Carcasses samples treated with chitosan and lactic acid were analysed for survival of S. Typhimurium on the 0, 3 and 7 days of storage time. Lactic acid (1%, 2%), combination of chitosan and lactic acid (0.05% chitosan + 1% lactic acid and 0.01% chitosan and 1% lactic acid) were detected to have antimicrobial effect on S. Typhimurium inoculated into carcasses (P&amp;lt;0.05). There is no difference between the working groups in terms of implementation time (P&amp;gt;0.05). According to the study, it was found that the combination of lactic acid and chitosan is the most effective method against S. Typhimurium in poultry carcasses. As a result, it is thought that the decontaminant agents which preferred in the study can be used in various applications in the poultry industry.

The effective application of a complex of essential elements (Se, Zn, I) to increase the meat productivity of poultry feeding on diets with a high level of cadmium

The research was carried out in the conditions of LLC “Poultry farm Orenburgskaya”, the Orenburg region, Russia. For the experiment, 120 hens of the Hisex-Brown cross were selected, of which, according to the principle of analog pairs, 4 groups were formed (n=30): one control and three experimental. According to the experimental method, the poultry was under conditions of the preparatory period up to 13 weeks of age. In the period from 14 to 16 weeks of age, the poultry from the experimental group I took, in addition to the main diet, cadmium sulfate salt (CdSO4) at a dosage of 40 mg / kg of feed, the poultry from the experimental group II took cadmium sulfate at the same dosage and a complex of essential elements: Se in the form of sodium selenite 0.44 mg / kg feed; Zn (zinc sulfate 178 mg / kg feed); the poultry from the experimental group I (potassium iodide - 0.46 mg / kg feed); the poultry from the experimental group III took only a complex of essential elements (Se, Zn, I). It was found that the weight of the gutted poultry carcass and the ratio of the edible and inedible parts of the poultry of the experimental group I, which took cadmium sulfate in the diet, exceeded the analogs from the control group by 5.5 (P≤0.01) and 8.1% (P≤0.05), while the total weight of the digestive tract in poultry of the experimental groups I, II and III were higher than the same indicator established for individuals from the control group by 27.0% (P≤0.05); 44.9% (P≤0.05) and 30.5% (P≤0.05), respectively. By the meat content index, the poultry of the experimental group I exceeded the control one by 9.3% (P≤0.05), while the chickens of the experimental groups II and III, on the contrary, were inferior to the control one by 5.6 (P≤0.05) and 2.5% (P≤0.05), respectively. There were no significant differences in the slaughter yield between the poultry of the experimental and control groups.

English

Poultry farming is one of the fastest growing segments of the agricultural sector in Garhbeta, Midnapore. It has become a source of revenue for individual farmers. However poultry farming is associated with various environmental pollutants that causes environmental risk like airborne bacteria, pathogenic microorganisms into the environment and food chain. Poultry production is quickly becoming more intensive, geographically concentrated, vertically integrated and link with global supply chain. In Garhbeta, Midnapore area broiler poultry sector has a great potential for providing employment opportunities to the unemployed youth, rural women, small and marginal farmers. Here huge poultry waste managed by land disposal, resulting in environmental problems and odour is very local issue and waste almost attract flies, rotten and other pests that create local nuisances and carry diseases. At improper disposal of poultry carcasses contribute huge water quality problem specially in this areas. This paper present the poultry farming procedure and waste generation from poultry farm which is a significant matter of our environment and management of these waste is also a great challenge for those poultry farm.

Evaluation of the Contamination of Poultry Carcasses with Campylobacter jejuni and Campylobacter coli in Southern Iran: A Molecular Study

Background: According to numerous reports, the contamination rates of C. jejuni (C. jejuni) and Campylobacter coli (C. coli) in animal sources, food products, and human clinical specimens were high in Iran. Objectives: This study aimed to estimate the prevalence rate of these bacterial species in Fars province, south of Iran. Methods: A total of 370 poultry carcasses were randomly collected from five slaughterhouses from January 2019 to June 2019. Using bacteriological and polymerase chain reaction (PCR) methods, we assessed C. jejuni and C. coli contamination rates in the samples. Results: Based on the bacteriological results, 203 (54.8%) samples were recognized as Campylobacter species. Also, molecular analysis showed the prevalence of C. coli and C. jejuni in 73 (35.9%) and 130 (64.1%) samples, respectively. Conclusions: Poultry carcasses are a potential public health risk regarding foodborne campylobacteriosis in south of Iran. Effective control measures and treatment strategies are necessary for poultry farms and slaughterhouses to decrease the transmission and occurrence of campylobacteriosis in human society.