|
KMID : 0613820100200020190
|
|
Journal of Life Science
2010 Volume.20 No. 2 p.190 ~ p.196
|
|
|
Prevention of Salmonella Infection in Layer Hen Fed with Microbial Fermented Citrus Shell
|
|
Kang Tae-Yoon
Kang Syung-Tae
Ihn Young-Ho
Lee Yang-Ho
Cho Don-Young
Lee Sung-Jin
Son Won-Geun
Heo Moon-Soo
Jeong Dong-Kee
|
|
|
Abstract
|
|
|
|
Nowadays many people use antibiotics to protect processed foods from many pathogenic bacteria. The abuse of antibiotics, however, can run the risk of creating resistant forms of bacterium. Our study focus is on making new substances that can not only replace antibiotics but also be friendly to the environment. In our experiments, we used fermented citrus fruit, soil microbes and coenzyme Q10 as probiotics and prebiotics. Chickens in the experimental group were fed these substances via oral route while those in the control group were not. After specific time periods, blood and feces samples were collected to test for Salmonella spp.. It is interesting that fermented citrus fruit was the most effective in suppressing this bacterium. Furthermore, dissection of the experiment group chickens shows that their livers did not change to a yellow color, in contrast to the control group. The results confirmed our proposal that the chickens fed with these materials can be protected from infection by Salmonella and other pathogens. These probiotics and prebiotics are highly practical because they are natural substances that can be easily recycled in the environment. It can also be used as an animal feed ingredient because of its safety.
|
|
|
KEYWORD
|
|
|
Antibiotics, citrus fruit, soil microbe, coenzyme Q10, food safety
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|