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KMID : 1094720160210020331
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Biotechnology and Bioprocess Engineering
2016 Volume.21 No. 2 p.331 ~ p.336
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Effects of Lactobacillus-fermented ginger stem on Salmonella-infected broiler chicks
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Park Keun-Tae
Oh Mi-Hyang
Sim In-Suk
Nam Jung-Ok
Ji Ki-Bbeum
Han Jong-Kwon
Chee Kew-Mahn
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Abstract
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Broiler salmonellosis is a major problem for poultry industry. Here, we supplemented broiler feed with 1% of ginger stems (GS) fermented with Lactobacillus paracasei and analyzed the effects on the resistance to Salmonella gallinarum. The chickens were divided into four dietary groups. The control group (C) received the basal diet, and the other chickens received the basal diet supplemented with 0.1% w/w L. paracasei ML-7 (L group), 0.1% ginger stem powder (GS group), or 0.2% fermented ginger stem (FGS group) for 21 days. The dietary groups were further split into two subgroups: one challenged with 1 × 105 CFU/mL S. gallinarum orally administered in 1 mL of saline from days 7 and 14, and one that received 1 mL of saline without bacteria. Both uninfected and S. gallinarum-infected broilers fed with fermented GS (FGS) significantly increased body weight and feed intake, and had lower mortality compared to relative control groups. Furthermore, dietary FGS decreased cecal, Salmonella spp. counts and serum IgA and IgG levels. These results indicate that FGS prevented S. gallinarum colonization and promoted weight gain in broilers, suggesting that FGS supplementation can be effectively used as a replacement of antibiotic growth promoters to prevent Salmonella infection.
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KEYWORD
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Zingiber officinale Roscoe, Lactobacillus paracasei ML-7, broiler, Salmonella gallinarum
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