Pesquisa de Salmonella spp. em lotes de galinhas de postura comercial vacinadas e n ão vacinadas contra Salmonella Enteritidis

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Qualidade de ovos embalados com atmosfera modificada e armazenados em temperatura ambiente

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Produção e qualidade dos ovos de poedeiras comerciais submetidas a programas de muda forçada

Pós-graduação em Zootecnia - FMVZ

Importância do flagelo para a patogenicidade de Salmonella enterica subespécie Enterica Sorovar Gallinarum biovar Gallinarum

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Considerações morfofisiológicas do intestino e do fígado de poedeiras comerciais submetidas aos diferentes programas de muda forçada

Pós-graduação em Medicina Veterinária - FCAV

Glutamina na dieta de poedeiras leves submetidas ao estresse pelo calor e à termoneutralidade

The aim of this study was to evaluate the effect of glutamine supplementation of the diet on intestinal mucosa morphology, performance, and egg quality of commercial laying hens, submitted to heat stress and thermoneutral conditions. In this study, 96 (Isa Babcock) laying hens at 35 weeks of age were used and distributed in a completely randomized design according to a 2x2 factorial arrangement, with two levels of ambient temperature (thermoneutral and hot) and two levels of glutamine in the diet (0.0 and 1.0% of inclusion), in 6 replicates of 4 hens per box. Feed intake, daily egg production, feed conversion per kilogram of eggs, and egg quality were obtained in two periods of 28 days each. Heat stress decreased egg production and quality, and glutamine supplementation improved egg quality and feed conversion. The heat and glutamine supplementation provided an increase in calliciform cells quantity in duodenum and ileum, respectively. Significant morphological modifications in the intestinal mucosa of laying hens were not found.

Salmonella serovars in laying hen flocks and commercial table eggs from a region of Sao Paulo State, Brazil

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Correlations between thermal environment and egg quality of two layer commercial strains

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Experimental Salmonella Gallinarum infection in light laying hen lines

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Pearl millet utilization in ccommercial laying hen diets formulated on a total or digestible amino acid basis

An experiment was carried out to evaluate the effect of replacing corn with pearl millet in commercial layer diets, formulated according to the minimal requirements for total and digestible amino acids. Two hundred and forty Lohmann LSL laying hens with 25 weeks of age were distributed in a completely randomized experimental design according to a 2 x 5 factorial arrangement with 3 replicates of 8 birds. Feed was formulated on two amino acid basis (total or digestible) according to Rostagno et al. (2000) and there were five pearl millet inclusion levels (0%, 25%, 50%, 75%, and 100%). Performance and egg quality were evaluated during five periods of 21 days.At the end of each period, feed intake, egg production, egg weight and feed conversion were evaluated. In the last three days of each period, the following egg quality parameters were evaluated: Haugh Unit, yolk pigmentation index, egg specific weight, shell percentage and shell thickness. Digestible amino acid requirements resulted in decreased feed intake (p<0.01) and increased production costs per mass of eggs (kg) or per dozen eggs (p<0.01) compared to total amino acid requirements. There was a linear reduction in feed intake, egg production, egg weight and yolk pigmentation index with increasing inclusion levels of pearl millet. Therefore, increasing levels of replacement of corn by pearl millet affected bird performance negatively. Besides, production costs were higher with increasing pearl millet levels.

Penetration time of Salmonella Heidelberg through shells of white and brown commercial eggs

This study aimed at determining the minimum time required for the penetration of Salmonella Heidelberg inside the eggs after contact with contaminated material. Recently-collected brown and white eggs from laying hens between 45-50 weeks of age, reared in a commercial poultry house, were artificially contaminated by contact with wood shavings moistened with liquid inoculum of Salmonella Heidelberg in stationary-growth phase (10³-10(4) CFU g-1). According to type (white or brown), eggs were distributed into three different groups, with four replicates each: negative control group (no artificial contamination), positive control group (analyzed externally immediately after contamination and internally after the maximum storage period of the test group) and test group. Eggs were stored at controlled environmental temperature varying from 25ºC to 30ºC. In the test group, eggs contents (yolk and albumen) were pooled and analyzed after 1:00, 1:30, 2:00, 2:30, 3:00, 3:30, and 4:00 hours after contamination for the presence of Salmonella Heidelberg in 25g of this pool. The experimental unit consisted of five eggs in each test. The analysis protocol included pre-enrichment, selective enrichment, plating on selective agar, and biochemical and serological tests. The results obtained were submitted to logistic regression, which indicated that the presence of Salmonella Heidelberg was verified after 2:16 h and 2:44 h of contact with white and brown eggs, respectively.

Studies on carbon-13 turnover in eggs and blood of commercial layers

This paper aimed at evaluating the influence of diets containing different isotopic values of carbon-13 turnover on the half-life of egg (yolk + albumen), yolk and albumen individually, and blood of poultry using δ‰ 13C isotopic variation. Commercial layers fed four experimental isocaloric and isonitrogenous diets (RC 4, RC 3, RMC 4 and RMC 3) containing different isotopic values, during an experimental period of 56 days. Turnover of the studied tissues was influenced by the experimental diets. Blood and albumen were more influenced by dietary treatments as compared to egg and yolk. The RMC 3 diet induced better performance (better feed intake and higher egg production) due faster rate of carbon substitution than the RC 4 diet, and lower half-life for egg (yolk + albumen), yolk, and albumen.

Egg production curve fitting using nonlinear models for selected and nonselected lines of White Leghorn hens

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Salmonella spp investigation in transport boxes of day-old birds

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Rastreabilidade da farinha de carne e ossos bovinos em ovos de poedeiras alimentadas com ingredientes alternativos

O objetivo deste trabalho foi detectar traços de farinha de carne e ossos bovinos, em ovos de poedeiras alimentadas com dietas comerciais com inclusão de ingredientes vegetais alternativos e leveduras. A detecção foi feita pela técnica dos isótopos estáveis do carbono e do nitrogênio. Foram utilizadas 384 poedeiras, distribuídas aleatoriamente em oito tratamentos. Os tratamentos consistiram de uma dieta-controle - à base de milho e farelo de soja - e sete dietas com inclusão de farinha de carne e ossos bovinos, acrescidas ou não de outros ingredientes (farelo de trigo, quirera de arroz, farelo de algodão, glúten de milho, levedura de cana e levedura de cerveja). No 35º dia, foram tomados aleatoriamente 24 ovos por tratamento: 12 para análise de ovo e 12 para análise de gema e albúmen, em separado. Após análise isotópica de carbono e nitrogênio, os resultados foram submetidos à análise multivariada de variância. As médias dos pares isotópicos dos ovos, gema e albúmen, em todos os tratamentos, diferiram daquelas do tratamento-controle. A técnica dos isótopos estáveis permite detectar, nos ovos, gema e albúmen, a farinha de carne e ossos bovinos utilizada na dieta de poedeiras, mesmo com a inclusão de outros ingredientes vegetais e leveduras.