“…Three experimental groups were infected with C. perfringens strains, CP5, CP18, or CP26, and the infected chickens were kept in rooms separate from the uninfected (negative control) group of birds. For infection, C. perfringens strains were grown anaerobically in cooked meat medium (CMM) for 24 h at 37 °C, as described previously [ 4 ]. The fluid thioglycolate medium (FTG, Difco, Franklin Lakes, NJ, USA) was then inoculated with a 3% ( v/v ) inoculum from the C. perfringens -infected CMM and incubated at 37 °C for 15 h. Chickens were challenged intracloacally, when they were 18 days old, with 1mL of culture containing about 5.8–8 × 10 8 CFU of C. perfringens twice daily for 4 consecutive days.…”