CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Whey fermented with kefir microorganisms: protection against Salmonella enteritidis infection in broiler chickens
Autor/es:
LONDERO A; ABRAHAM A. G.; GARROTE G L
Lugar:
Rosario
Reunión:
Congreso; IX Congreso Argentino de Microbiología General, SAMIGE; 2013
Resumen:
Probiotics are beneficial microbes that are currently considered as antibiotic alternatives to control pathogens in poultry industry. The aim of the present work was to evaluate the efficacy of whey fermented with kefir microorganisms in the protection of broilers chickens against Salmonella enterica serovar. Enteritidis infection. The probiotic product was obtained by the use of whey powder (Lactogal S.A., Portugal) reconstituted in water at 100 g/l as substrate. Whey fermented for 24 h at 20ºC with (10% w/v) kefir grains was inoculate into fresh whey (10% v/v) and fermentation was conducted for 24 h at 20°C. The final product, with pH 5.1±0.3, contained 1.5±0.3 x108 CFU/ml lactic acid bacteria and 1.1 ± 0.5 x107 CFU/ml yeast. Twenty four 16-day-old Ross PM3 broiler chickens were divided in 4 equal groups: (I) nonchallenge control, (II) S. Enteritidis challenge, (III) S. Enteritidis challenge + fermented whey, and (IV) S. Enteritidis challenge + microorganisms of fermented whey separated by centrifugation and suspended on phosphate buffer. Probiotics were administrated to groups III and IV on drinking water at a 1:100 dilution for 19 days. Chickens were orally challenged with 2 x 105 CFU of S. Enteritidis 261D on Day 7 of the trial. Feed and water intake, along with body weight was recorded daily for each chicken. Salmonella concentration in feces of each animal was analyzed on Days 2, 5, 7, 10, and 13 after infection. On Day 13 post infection chickens were sacrificed, and the incidence of Salmonella in spleen and liver was determined. Water consumption was 30 to 50 ml lower for chickens that received probiotics (groups III and IV) all along the assay. This could be due to the lower pH of the water containing fermented whey (pH 4.8) and their microorganisms (pH 5.5) in relation to water without additives (pH 7). However, not significant differences (a=0.05) were detected on feed consumption, body weight gain or feed conversion ratio among treatments. Salmonella concentration on feces of chickens that not received probiotic treatment (group II) was greater than 1 x 105 UFC/g in all the 30 determinations (5 days for 6 individuals), whereas in the group treated with the fermented whey (III) 26 determinations were below 1 x 105 CFU/g, and among them 13 were below the detection limit (1 x 103 CFU/g). This reduction was not detected when only the microorganisms of fermented whey were administrated (group IV), indicating that the metabolites present in the fermented whey are involved in the protective effect. A reduction of the number of chickens with presence of Salmonella in the liver was also detected on groups III and IV. Although further studies with higher number of animals would be of relevance to reduce individual variability, overall results indicate a protective effect associated with the consumption of whey fermented with kefir microorganisms against S. Enteritidis infection.