The objectives of the present study were to evaluate the risks involved in the use of Enrofloxacin for Salmonella Enteritidis (SE) or Salmonella Heidelberg (SH) in commercial poultry and determine the effects of a probiotic as an antibiotic alternative. Two experiments were conducted to evaluate the risks involved in the use of Enrofloxacin for SE or SH in commercial poultry. Experiment 1 consisted of two trials. In each trial, chickens were assigned to one of three groups; control + SE challenged; Enrofloxacin 25 mg/kg + SE; and Enrofloxacin 50 mg/kg + SE. Chickens received Enrofloxacin in the drinking water from days 1 to 5 of age. On day 6, all groups received fresh water without any treatment. All chickens were orally gavaged with 107 cfu/chick of SE at 7 days of age and euthanized on 8 days of age. In Experiment 2, turkey poults were assigned to one of the three groups; control + SH; probiotic + SH; and Enrofloxacin 50 mg/kg + SH. Poults received probiotic or Enrofloxacin in the drinking water from days 1 to 5 of age. On day 6, poults received fresh water without any treatment. Poults were orally gavaged with 107 cfu/poult of SH at 7 days of age. Poults were weighed and humanely killed 24 h post-SH challenge to evaluate serum concentration of fluorescein isothiocyanate-dextran to evaluate intestinal permeability, metagenomics, and SH infection. In both trials of Experiment 1, chickens treated with Enrofloxacin were more susceptible to SE organ invasion and intestinal colonization when compared with control non-treated chickens (P < 0.05). In Experiment 2, poults treated with 50 mg/kg of Enrofloxacin showed an increase in body weight, however, this group also showed an increase in SH susceptibility, intestinal permeability, and lower proportion of Firmicutes and Bacteroidetes, but with control group had the highest proportion of Proteobacteria. By contrast, poults that received the probiotic had the highest proportion of Firmicutes and Bacteroidetes, but lowest Proteobacteria. The results of the present study suggest that prophylactic utilization of Enrofloxacin at five times the recommended dose in poultry increases the susceptibility to salmonellae infections, and confirms that probiotics may be an effective tool in salmonellae infections.
RESUMENEl aceite de atún como fuente de ácidos grasos ω-3 en el huevo de gallina.Los aceites de pescado son una fuente de lípidos poliinsaturados de origen animal, principalmente de los ácidos grasos omega-3 (AGω3), eicosapentaenoico (EPA) y docosahexaenoico (DHA), beneficiosos para la salud. En este trabajo se utilizó el aceite de atún como fuente de estos nutrientes en el huevo para consumo. Se utilizaron 120 gallinas blancas Leghorn IsaBabcock B-300 de 90 semanas de edad, distribuidas al azar en tres tratamientos, con cuatro réplicas cada uno. Los tratamientos consistieron en adicionar 1% y 2% de aceite de atún en la dieta de las gallinas ponedoras. Se determinaron los lípidos totales y AGω3 en el huevo, obteniéndose 300% más de EPA (0,40, 1,37, 1,54 mg/g lípidos) y DHA (7,90, 24,67, 24,50 mg/g lí-pidos) al adicionar 1 y 2% de aceite de atún en la dieta de las aves, que en el grupo testigo. La relación ω6:ω3 en el huevo disminuyó con el suplemento dietético de aceite de atún (11,4:1, 3,8:1, 3:1), lo mismo ocurrió con el peso del huevo. Otras variables de productividad de las aves y la calidad del huevo no se afectaron (p>0,05). PALABRAS-CLAVE: Aceite de atún -Ácidos grasos ω3 -Gallina -Huevo para consumo. SUMMARYThe tuna oil as ω-3 fatty acids source for egg of laying hens.Fish oils are a source of polyunsaturated omega 3 fatty acids (AGω3), mainly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which supply many benefits to human health. Tuna oil was used as a source of marine 3ωFA to enrich eggs by supplementing the diet of egg-laying hens with tuna oil. One hundred and twenty White Leghorn hens of 90 weeks old were allocated on three treatments with four replicates each, on a completely random design. Treatments consisted of adding 1% and 2 % of tuna oil to the diets. The total lipids and ω3FA of the eggs were determined. The egg-laying hen dietary tuna oil supplement (1 and 2%) enriched eggs with 300% more EPA (0.40, 1.37, 1.54 mg/g lipids) and DHA (7.90, 24.67, 24.50 mg/g lipids) versus the control egg. The ω6:ω3 ratio decreased (11.4:1, 3.8:1, 3.0:1) as dietary tuna oil increased. There were no differences (p>0.05) among treatments in productive performance and egg quality, except egg weight which decreased with the tuna oil.
The objective was to determine the effect of black tuna meal (BTM) at different concentrations and time of addition, in chicken diets on production variables, quality, and concentration of fatty acids in eggs and sensory evaluation. A 3 x 4 factorial design was used. Increasing the concentration of BTM modified the production variables. The cholesterol level was higher with 3% of BTM, the total lipids were increased at the time, the highest level was the control and the lowest with 3%, the Decosahexaenoic acid (DHA) was greater than 3% of BTM, the alpha-linolenic acid (ALA) did not obtain differences, arachidonic acid (AA) and linoleic acid (LA) showed their lowest values with 2% of BTM. As for the sensory evaluation, color, smell, and taste were well accepted. Therefore, it is concluded that BTM can be used to enrich the nutritional values of the bird´s diet.Omega 3, black tuna meal, egg, production, hen, posture. RESUMENEl objetivo fue determinar el efecto de la harina negra de atún (HNA) a diferentes concentraciones y tiempo de adición en dietas para gallina sobre variables de producción, calidad y concentración de ácidos grasos en el huevo y evaluación sensorial. Se utilizó un diseño factorial 3 x 4. Se modificaron las variables de producción al aumentar la concentración de HNA. El nivel de colesterol fue mayor con 3 % de HNA, los lípidos totales se aumentaron al tiempo, el nivel más alto fue el testigo y el más bajo con 3 %, el ácido docosahexaenoico (DHA) fue mayor al 3 % de HNA, el ácido alfa linolénico (ALA) no obtuvo diferencias, el ácido araquidónico (AA) y el ácido linoleico (LA) mostraron sus valores más bajos con un 2 % de HNA. En cuanto a la evaluación sensorial color, olor y sabor tuvieron buena aceptación. Por lo que se concluye que la HNA puede ser utilizada para enriquecer los valores nutricionales de la dieta de las aves.Omega 3, harina negra de atún, huevo, producción, gallina, postura.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.