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Fulltext Prevalence of Listeria monocytogenes in frozen burger patties in Malaysia

Wong, W.C., Pui, C.F., Tunung, R., Cheah, Y.K., Nakaguchi, Y., Nishibuchi, M., et al.

International Food Research Journal, 2012;19(4):1751-1756.
MyJurnal

A total of 112 burger patties (35 beef burger patties, 39 chicken burger patties and 38 fish burger patties) which are commercially available at retail level were investigated for the presence and number of Listeria monocytogenes. These samples were analyzed using MPN-PCR method and conventional culturing methods. L. monocytogenes was detected in 33.3% of chicken burger patties, 22.9% of beef patties, and 10.5% of fish patty samples. From all contaminated raw burger patties, the estimated count of L. monocytogenes was ranged from 3 to 75 MPN/g. The results suggest that burger act as a potential source of listeriosis if the contaminated burger patty is consumed without adequate cooking. The risk associated with consumption of these samples was found to be high particularly for processed food at retail level in Malaysia. Therefore, food manufacturers play an important role in monitoring the manufacturing process and conduct a periodical surveillance on microbiological quality assessment on the processing plants. Besides, there is a need to increase awareness of consumers and food handlers to practice proper cooking of the burger patties before the point of consumption, to reduce the risk of listeria infection.

Matched MeSH terms: Chickens
Fulltext Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)

Wan Rosli, W.I., Solihah, M.A., Aishah, M., Nik Fakurudin, N.A., Mohsin, S.S.J.

International Food Research Journal, 2011;18(2):621-627.
MyJurnal

The optical and textural properties of chicken patty formulated with different level of grey oyster mushroom (Pleurotus sajor-caju) at 0, 25 or 50% to replace chicken meat were investigated. The addition of up to 50% oyster mushroom to chicken patty formulations did not change colour a*(redness),compared with the control patty. Chicken patties containing oyster mushroom had lower L* value ranging from 51.02 – 52.65 compared to that of the control patty (57.86). All oyster mushroom-based patties had lower colour b*(yellowness) value compared to chicken patty without mushroom. The hardness of chicken patty decreased proportionally with the level of oyster mushroom. On the other hand, oyster mushroom-based patties were springier than the control patty. Chicken which was replaced with 25% of fresh mushroom, recorded the highest moisture retention (77.19%) and cooking yield (80.71%), respectively. However, replacement of 25% of oyster mushroom with chicken breast in chicken patty formulation was not change the moisture retention, fat retention and cooking yield compared to control patty. Chicken patty added with 50% ground oyster mushroom the highest concentration of total dietary fibre (TDF) at 4.90 g/100 g compared to chicken patty containing 25% of mushroom (3.40 g/100 g) and control (1.90 g/100 g). In summary, the addition of oyster mushroom in chicken patties has decreased the lightness, yellowness, hardness and chewiness while no changes were noted in the redness of the patties.

Matched MeSH terms: Chickens
Comparison of thermophilic Campylobacter spp. occurrence in two types of retail chicken samples

Tang, J.Y.H., Mohamad Ghazali, F., Saleha, A.A., Nishibuchi, M., Son, R.

International Food Research Journal, 2009;16(3):277-288.
MyJurnal

The aim of this study is to compare the occurrence of thermophilic Campylobacter spp. in chicken retail at wet markets and hypermarkets. Campylobacter contaminations in chicken samples from wet market (70.7%) were comparatively lower than chicken samples sold in hypermarket (91.4%). Of the 77 Campylobacter isolates, 59 (76.6%) were identified as Campylobacter jejuni and 18 (23.4%) isolates were identified as C. coli. All Campylobacterisolates are multi-resistant to the antimicrobial agents. Most of the isolates were resistant to tetracycline (92.2%) and erythromycin (98.7%). This study concluded that chicken samples from both wet market and hypermarket were contaminated with Campylobacter, most of which are antimicrobial-resistant strains.

Matched MeSH terms: Chickens
Fulltext Effect of pre-slaughter stunning on the death of the poultry and myofiber apoptosis

Shahdan, I.A., Rahman, M.T.

International Food Research Journal, 2014;21(6):2279-2284.
MyJurnal

The effectiveness of poultry stunning in producing swift slaughtering was analysed in response to the time needed for the chickens to become insensible upon neck cutting (Td) and the induction of myofiber apoptosis. In total, 49 chicken broilers (BW of 2.17 ± .24 kg) were sacrificed with pre-slaughter stunning, using a constant voltage stunner where the electric current varied between 7.2 to 124.3 mA, and without stunning. The electric current applied during stunning was found to have no effect on Td. Number of apoptotic myonuclei did not vary among stunned and unstunned meat. Apoptosis inducing factor (AIF) and caspase 3 expressions were also not detected in the meat samples of both stunned and unstunned groups at 1 d postmortem. Since the slaughtering process and stunning are associated with stress, the expression of 70 kDa-heat shock protein (Hsp70) was investigated. Moreover Hsp70 is also an inhibitor of apoptosis, by preventing the activation of AIF and apoptosome which stimulates caspase 3 activation. However, expression of Hsp70 was not induced in both stunned groups and unstunned groups. Together, this study found that poultry stunning does not affect Td and myofiber apoptosis.

Matched MeSH terms: Chickens
Leucocytozoon caulleryi in Broiler Chicken Flocks: Clinical, Hematologic, Histopathologic, and Molecular Detection

Elbestawy AR, Ellakany HF, Abd El-Hamid HS, Gado AR, Geneedy AM, Noreldin AE, et al.

Avian Dis, 2021 09;65(3):407-413.
PMID: 34427415 DOI: 10.1637/0005-2086-65.3.407

Despite the vast Egyptian poultry production, scanty information is available concerning the infection of haemprotozoan parasites as pathogens in commercial broilers. In the present study, we provided the first detection of leucocytozoonosis in five broiler chicken flocks in El-Beheira Egyptian governorate. Despite the low mortality rates in the affected flocks (0.3%-1% as a 5-day mortality), severe postmortem (hemorrhagic spots and scars) and histopathologic lesions appeared in different organs including skeletal muscles, liver, kidney, pancreas, abdominal cavity, and bursa of Fabricius. Evaluation of blood smears revealed gametocytes in erythrocytes and leukocytes. Conventional reverse transcriptase-PCR and partial sequence analysis of mitochondrial cytochrome oxidase b gene detected Leucocytozoon caulleryi. GenBank accession numbers of the five Egyptian L. caulleryi isolates were obtained. The five L. caulleryi were 99.9% identical to each other and 99.14% similar to the L. caulleryi mitochondrial DNA gene of Asian strains from India, Japan, Malaysia, South Korea, Taiwan, and Thailand.

Matched MeSH terms: Chickens
Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay

Jinap S, Mohd-Mokhtar MS, Farhadian A, Hasnol ND, Jaafar SN, Hajeb P

Meat Sci, 2013 Jun;94(2):202-7.
PMID: 23501251 DOI: 10.1016/j.meatsci.2013.01.013

The study was carried out to determine the effect of cooking method on Heterocyclic Aromatic Amines (HAs) concentration in grilled chicken and beef (satay). Six common HAs were investigated: 2-amino-3-methylimidazo[4,5-f]quinolone (IQ), 2amino 3,4dimethylimidazo [4,5f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8 trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-3,7,8trimethylimidazo [4,5-f]quinoxaline (7,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Chicken and beef satay samples were grilled to medium and well done level of doneness. Charcoal grilled (treatment A), microwave pre-treatment prior to grilling (treatment B), and microwave-deep fried (treatment C) were applied to beef and chicken satay samples. The satay samples which were microwaved prior to grilling (B) showed significantly (p<0.05) lower HAs concentration as compared to those charcoal grilled (A). Both medium and well done cooked beef and chicken satay samples that were microwaved and deep fried (C) as an alternative method to grilling were proven to produce significantly lesser HAs as compared to charcoal-grilled (A) and microwaved prior to grilling (B).

Matched MeSH terms: Chickens
Biodiesel synthesis from chicken feather meal using S/AlMCM-41 catalyst and engine performance analysis

Almalki ASA, Alhadhrami A, Alsanie WF, Kamarudin SK, Pugazhendhi A

Environ Res, 2024 Apr 01;246:118060.
PMID: 38157966 DOI: 10.1016/j.envres.2023.118060

In this study, Sulphated/AlMCM-41 (S/AlMCM-41) catalysts were synthesized and used to produce biodiesel from CFMO. Different percentages of S/AlMCM-41 catalysts were prepared and characterized by X-ray diffraction, BET studies, TPD, and SEM-EDS analysis. Sulphur incorporation to the MCM framework though reduced the surface area, and pore volume of the catalyst, sufficient acidity were produced in the catalyst surface. The existence of functional groups and the composition of the biodiesel obtained was analysed by FTIR and GC-MS. S/AlMCM-41 (80%) catalyst presented a high catalytic activity with maximum biodiesel conversion % when compared to other variants. The bio-ester produced from CFMO with S/AlMCM-41 (80%) catalyst possessed the higher calorific value of 50 MJ/kg and flashpoint of 153 °C and other properties analogous to the standard biodiesel. The engine performance was examined for biodiesel blends with neat diesel, where biodiesel blends performed better than neat diesel. The exhaust gas emission studies also highlighted that the obtained biodiesel showed emission characteristics similar to the standard biodiesel, whereas marginally higher emission for CO and CO2 of about 2.2 and 7.9% was reported.

Matched MeSH terms: Chickens
Fulltext Evaluation of Phosphorus Storage and Performance of Broilers Using Phytase Synthetic Enzyme

Hafsan H, Mahmood Saleh M, Baban J, Mohammed F, Ahmed Hamza T, Ibrahim I, et al.

Arch Razi Inst, 2023 Feb;78(1):107-114.
PMID: 37312704 DOI: 10.22092/ARI.2022.359524.2443

Phytic acid is a stored form of phosphorus in cereals, 65 to 70% of phosphorus in plant sources is phytate, and broilers are only able to use part of the phosphorus in plant sources. To meet the needs of chickens, it is necessary to use other artificial resources, which not only impose part of the cost of the breeding period because of its presence in the manure but is one of the factors polluting the environment. This study aimed to use different levels of phytase enzyme to reduce dietary phosphorus levels. 600 Ross 308 broilers were used in this experiment with five treatments and six replications, and in each replication, 20 chickens were used in a completely randomized design (CRD). Experimental treatments include 1) basal diet (control) 2) basal diet with 15% less phosphorus 3) basal diet with 15% less phosphorus + 1250 (FTU) phytase enzyme 4) basal diet with 15% less phosphorus + 2500 (FTU) phytase enzyme 5) basal diet with 15% less phosphorus + 5000 (FTU) phytase enzyme. The evaluated traits included weekly feed intake, weekly weight gain, feed conversion ratio, carcass characteristics, ash, calcium, and bone phosphorus. The use of phytase enzyme in different diets had no significant effect on food intake, weight gain, and feed conversion ratio (P>0.05). However, the use of phytase in different diets significantly affected the percentage of Gizzard, Heart, Liver, Proventriculus, and Spleen (P<0.05). The most changes were the increase in the ratio of feed intake and weight gain in the fourth week compared to the third week so that the changes in the ratio of feed intake ranged from 1.85 to 1.91, and this ratio for weight gain also ranged from 3.12 to 3.86 was recorded, and the lowest feed conversion ratio was obtained at the same age. The percentage of raw ash in broiler chickens was significantly increased by adding dietary phytase. The lowest amount of ash, calcium, and phosphorus belonged to the second group (diets with low phosphorus and no enzyme). The difference between the other groups and the control was not significant. Feed intake, weight gain, and feed conversion ratio with the addition of phytase enzyme were not affected by phosphorus reduction and had no significant effect on carcass characteristics. Environmental pollution can be prevented by reducing the level of dietary phosphorus and reducing excreted phosphorus.

Matched MeSH terms: Chickens
Ozonation-pelleting of nitrogen-enriched wheat straw: Towards improved pellet properties, enhanced digestibility, and reduced methane emissions

Ghorbani M, Kianmehr MH, Sarlaki E, Angelidaki I, Yang Y, Tabatabaei M, et al.

Sci Total Environ, 2023 Sep 20;892:164526.
PMID: 37257609 DOI: 10.1016/j.scitotenv.2023.164526

The livestock industry needs to use crop straws that are highly digestible to improve feed productivity and reduce ruminal methane emissions. Hence, this study aimed to use the ozonation and pelleting processes to enhance the digestibility and reduce the ruminal methane emissions of wheat straw enriched with two nitrogen sources (i.e., urea and heat-processed broiler litter). Various analyses were conducted on the pellets, including digestibility indicators, mechanical properties, surface chemistry functionalization, chemical-spectral-structural features, and energy requirements. For comparison, loose forms of the samples were also analyzed. The nitrogen-enriched ozonated wheat straw pellets had 43.06 % lower lignin, 28.30 % higher gas production for 24 h, 12.28 % higher metabolizable energy, 13.78 % higher in vitro organic matter digestibility for 24 h, and 28.81 % higher short-chain fatty acid content than the nitrogen-enriched loose sample. The reduction of methane emissions by rumen microorganisms of nitrogen-enriched wheat straw by ozonation, pelleting, and ozonation-pelleting totaled 89.15 %, 23.35 %, and 66.98 %, respectively. The ozonation process resulted in a 64 % increase in the particle density, a 5.5-time increase in the tensile strength, and a 75 % increase in the crushing energy of nitrogen-enriched wheat straw. In addition, ozone treatment could also reduce the specific and thermal energy consumption required in the pelleting process by 15.10 % and 7.61 %, respectively.

Matched MeSH terms: Chickens
Fulltext Effect of number and washing solutions on functional properties of surimi-like material from duck meat

Ramadhan K, Huda N, Ahmad R

J Food Sci Technol, 2014 Feb;51(2):256-66.
PMID: 24493882 DOI: 10.1007/s13197-011-0510-1

Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat's functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products.

Matched MeSH terms: Chickens
Fulltext A Microwave Ring-Resonator Sensor for Non-Invasive Assessment of Meat Aging

Jilnai MT, Wen WP, Cheong LY, ur Rehman MZ

Sensors (Basel), 2016;16(1).
PMID: 26805828 DOI: 10.3390/s16010052

The assessment of moisture loss from meat during the aging period is a critical issue for the meat industry. In this article, a non-invasive microwave ring-resonator sensor is presented to evaluate the moisture content, or more precisely water holding capacity (WHC) of broiler meat over a four-week period. The developed sensor has shown significant changes in its resonance frequency and return loss due to reduction in WHC in the studied duration. The obtained results are also confirmed by physical measurements. Further, these results are evaluated using the Fricke model, which provides a good fit for electric circuit components in biological tissue. Significant changes were observed in membrane integrity, where the corresponding capacitance decreases 30% in the early aging (0D-7D) period. Similarly, the losses associated with intracellular and extracellular fluids exhibit changed up to 42% and 53%, respectively. Ultimately, empirical polynomial models are developed to predict the electrical component values for a better understanding of aging effects. The measured and calculated values are found to be in good agreement.

Matched MeSH terms: Chickens
Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties

Huynh HL, Danhi R, Yan SW

J Food Sci, 2016 Jan;81(1):S150-5.
PMID: 26613570 DOI: 10.1111/1750-3841.13171

Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl) in food preparation, which may present a valuable option for health-conscious and salt-restricted consumers. However, the degree to which NaCl can be decreased in food products without compromising taste and consumer acceptance has not been determined. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Preparations of 3 types of food were assessed to test this hypothesis: chicken broth (n = 72); tomato sauce (n = 73); and coconut curry (n = 70). In the first session, the percentage of NaCl that could be replaced with fish sauce without a significant change in overall taste intensity was determined for each type of food using the 2-Alternative Forced Choice method. In the second session, subjects rated 5 samples for each food with varying NaCl and/or fish sauce content on 3 sensory attributes: deliciousness; taste intensity; and saltiness. Our results demonstrate that NaCl reduction was possible in chicken broth, tomato sauce, and coconut curry at 25%, 16%, and 10%, respectively, without a significant loss (P < 0.05) in deliciousness and overall taste intensity. These results suggest that it is possible to replace NaCl in foods with fish sauce without reducing overall taste intensity and consumer acceptance.

Matched MeSH terms: Chickens
Comparative Effectiveness of Insecticides for Use Against the House Fly (Diptera: Muscidae): Determination of Resistance Levels on a Malaysian Poultry Farm

Ong SQ, Ahmad H, Jaal Z, Rus AC

J Econ Entomol, 2016 Feb;109(1):352-9.
PMID: 26546486 DOI: 10.1093/jee/tov326

In this study, the toxicology of two commercial larvicides--cyromazine (Neporex 50SP) and ChCy (combination of chlorpyrifos and cypermethrin, Naga 505)--and five commercial adulticides--thiamethoxam (Agita 10WG), cyfluthrin (Responsar WP), lambda-cyhalothrin (Icon 2.8EC), fipronil (Regent 50SC), and imidacloprid (Toxilat 10WP)--was examined against the WHO/VCRU (World Health Organization/ Vector Control Research Unit) susceptible strain and the AYTW (Ayer Tawar) field strain of house fly, Musca domestica L. These pesticides were administered topically, in the diet, or as a dry residue treatment on plywood. Probit analysis using at least five concentrations and the concentration that was lethal to 50% (LC(50)) of the organisms was applied to compare the toxicology and resistance levels of the AYTW population to different insecticides. In the larvicide laboratory study, ChCy was more effective than cyromazine, with a significantly lower LC(50) value when administered topically or in the diet, although the AYTW population was susceptible to both larvicides with a resistance ratio (RR) <10. For the adulticide laboratory study, cyfluthrin and fipronil exhibited the lowest LC50 values of the adulticides, indicating that they are both effective at controlling adult flies, although lambda-cyhalothrin showed moderate resistance (RR = 11.60 by topical application; 12.41 by plywood treatment). Further investigation of ChCy, cyromazine, cyfluthrin, and fipronil under field conditions confirmed that ChCy and cyromazine strikingly reduced larval density, and surprisingly, ChCy also exhibited adulticidal activity, which significantly reduced adult fly numbers compared with the control group. Cyfluthrin and fipronil were also confirmed to be effective, with a significant reduction in adult fly numbers compared with the control group.

Matched MeSH terms: Chickens
Catalytic pyrolysis of high-density polyethylene over nickel-waste chicken eggshell/HZSM-5

Mohamad Dzol MAA, Balasundram V, Shameli K, Ibrahim N, Manan ZA, Isha R

J Environ Manage, 2022 Dec 15;324:116392.
PMID: 36208512 DOI: 10.1016/j.jenvman.2022.116392

The main objective of the current work is to investigate the effect of nickel-waste chicken eggshell modified Hydrogen exchanged Zeolite Socony Mobil-5 (Ni-WCE/HZSM-5) on pyrolysis of high-density polyethylene (HDPE). Ni-WCE/HZSM-5 was synthesized via the impregnation incipient wetness (IWI) method with Ni and WCE mass loading of 4 and 12 wt% respectively. HZSM-5, CaO, WCE, WCE/HZSM-5, and Ni/HZSM-5 were prepared for comparison purposes with Ni-WCE/HZSM-5. All the synthesized catalysts were characterized for phase analysis, metal loading, surface morphology, and textural properties. The impregnation of nickel and WCE had significantly affected the original framework of HZSM-5, where the crystallinity percentage and average crystal size of HZSM-5 dropped to 44.97% and increased to 47.90 nm respectively. The surface morphology of HZSM-5 has drastically changed from a cubic-like shape into a spider web-like surface after the impregnation of WCE. The BET surface area of HZSM-5 has been lowered due to the impregnation of nickel and WCE, but the total pore volume has increased greatly from 0.2291 cm3/g to 0.2621 cm3/g. The catalyst performance was investigated in the pyrolysis of HDPE via a fixed bed reactor and the pyrolysis oil was further analysed to evaluate the distribution of C6 to C9> hydrocarbons. Among the tested catalytic samples, the highest pyrolysis oil yield was achieved by WCE (80%) followed by CaO (78%), WCE/HZSM-5 (63%), HZSM-5 (61%), Ni/HZSM-5 (44%) and Ni-WCE/HZSM-5 (50%). For hydrocarbon distribution in pyrolysis oil, the Ni/HZSM-5 produced the highest of total C6 and C7 hydrocarbons at 12% and 27% respectively followed by WCE/HZSM-5 (4% and 20%), non-catalytic (5% and 13%), Ni-WCE/HZSM-5 (0% and 15%), WCE (0% and 10%), HZSM-5 (0% and 6%) and CaO (0% and 0%).

Matched MeSH terms: Chickens
Influence of chicken feather waste derived protein hydrolysate on the growth of tea plants under different application methods and fertilizer rates

Raguraj S, Kasim S, Jaafar NM, Nazli MH

Environ Sci Pollut Res Int, 2023 Mar;30(13):37017-37028.
PMID: 36564696 DOI: 10.1007/s11356-022-24758-z

Modern agriculture prioritizes eco-friendly and sustainable strategies to enhance crop growth and productivity. The utilization of protein hydrolysate extracted from chicken feather waste as a plant biostimulant paves the path to waste recycling. A greenhouse experiment was performed to evaluate the implications of different doses (0, 1, 2, and 3 g L-1) of chicken feather protein hydrolysate (CFPH), application method (soil and foliar), and fertilizer rate (50% and 100%) on the growth performance of tea nursery plants. The highest dose of CFPH (3 g L-1) increased the shoot and root dry weights by 43% and 70%, respectively over control. However, no significant differences were observed between 2 and 3 g L-1 doses in plant dry weight, biometric, and root morphological parameters. Foliar application of CFPH significantly increased all the growth parameters compared to soil drenching except N, P, and K concentrations in leaves and roots. Plants grown under 100% fertilizer rate showed better growth performance than 50% fertilizer rate. Tea nursery plants treated with foliar 2 g L-1 dose and grown under full fertilizer rate recorded the highest plant dry weight, root length, and root surface area. However, tea plants under 50% fertilizer rate and treated with foliar 2 and 3 g L-1 doses sustained the growth similar to untreated plants under 100% fertilizer rate. The significantly higher N, P, and K concentrations in leaves were observed in plants treated with soil drenching of 2 and 3 g L-1 CFPH doses under 100% fertilizer rate. Our results indicate that the application of CFPH as a foliar spray is highly effective in producing vigorous tea nursery plants suitable for field planting, eventually capable of withstanding stress and higher yield.

Matched MeSH terms: Chickens
Spray coating application for the development of nanocoated antimicrobial low-density polyethylene films to increase the shelf life of chicken breast fillets

Azlin-Hasim S, Cruz-Romero MC, Morris MA, Cummins E, Kerry JP

Food Sci Technol Int, 2018 Dec;24(8):688-698.
PMID: 30044138 DOI: 10.1177/1082013218789224

Antimicrobial coated films were produced by an innovative method that allowed surface modification of commercial low-density polyethylene films so that well-defined antimicrobial surfaces could be prepared. A Pluronic™ surfactant and a polystyrene-polyethylene oxide block copolymer were employed to develop modified materials. The Pluronic™ surfactant provided a more readily functionalised film surface, while block copolymer provided a reactive interface which was important in providing a route to silver nanoparticles that were well adhered to the surface. Antimicrobial films containing silver were manufactured using a spray coater and the amount of silver used for coating purposes varied by the concentration of the silver precursor (silver nitrate) or the number of silver coatings applied. Potential antimicrobial activity of manufactured silver-coated low-density polyethylene films was tested against Pseudomonas fluorescens, Staphylococcus aureus and microflora isolated from raw chicken. The microbiological and physicochemical quality of chicken breast fillets wrapped with silver-coated low-density polyethylene films followed by vacuum skin packaging was also assessed during storage. Antimicrobial activity of developed silver-coated low-density polyethylene films was dependent ( p

Matched MeSH terms: Chickens/microbiology
Fulltext Novel Orthobunyavirus Causing Severe Kidney Disease in Broiler Chickens, Malaysia, 2014-2017

Palya V, Kovács EW, Marton S, Tatár-Kis T, Felföldi B, Forró B, et al.

Emerg Infect Dis, 2019 06;25(6):1110-1117.
PMID: 31107212 DOI: 10.3201/eid2506.181661

During 2014-2017, we isolated a novel orthobunyavirus from broiler chickens with severe kidney lesions in the state of Kedah, Malaysia; we named the virus Kedah fatal kidney syndrome virus (KFKSV). Affected chickens became listless and diarrheic before dying suddenly. Necropsies detected pale and swollen kidneys with signs of gout, enlarged and fragile livers, and pale hearts. Experimental infection of broiler chickens with KFKSV reproduced the disease and pathologic conditions observed in the field, fulfilling the Koch's postulates. Gene sequencing indicated high nucleotide identities between KFKSV isolates (99%) and moderate nucleotide identities with the orthobunyavirus Umbre virus in the large (78%), medium (77%), and small (86%) genomic segments. KFKSV may be pathogenic for other host species, including humans.

Matched MeSH terms: Chickens/virology*
Effects of chitin and chitosan from cricket and shrimp on growth and carcass performance of broiler chickens

Lokman IH, Ibitoye EB, Hezmee MNM, Goh YM, Zuki ABZ, Jimoh AA

Trop Anim Health Prod, 2019 Nov;51(8):2219-2225.
PMID: 31134556 DOI: 10.1007/s11250-019-01936-9

Majority of the studies on the effect of chitin and chitosan on growth and carcass characteristics of broiler chickens has concentrated more on shrimp chitin and shrimp chitosan, and often with contradictory results. Therefore, the objective of this present study is to evaluate and compare the effect of dietary chitin and chitosan from cricket and shrimp on growth performance, carcass, and organ characteristics of broiler chickens. One hundred fifty-day-old male Cobb500 broiler chicks of similar average weight were randomly allotted into one of the five dietary treatments with three replicates. Treatment 1 (T1) chicks were fed basal diet only (control), treatment 2 and 3 (T2 and T3) chicks were given basal diet with 0.5 g/kg diet of cricket chitin and cricket chitosan, respectively, while treatment 4 and 5 (T4 and T5) chicks were served basal diet with 0.5 g/kg diet of shrimp chitin and shrimp chitosan respectively. No significant variation occurred between cricket chitin and shrimp chitin, although data on growth performance were higher in cricket chitin, but growth performance varied significantly between cricket chitosan and shrimp chitosan. This study revealed that cricket chitin at 0.5 g/kg significantly improved growth performance, carcass quality, and organ characteristics of broilers more than chitosan. Birds fed basal diet alone, although gained more weight, also accumulated more fat having the poorest feed conversion ratio (FCR) and the highest mortality. However, carcass of birds fed cricket chitin was the leanest and thus economically beneficial as they consumed the least amount of feed with the best FCR.

Matched MeSH terms: Chickens/growth & development*
Fulltext The microbiota structure in the cecum of laying hens contributes to dissimilar H2S production

Huang CB, Xiao L, Xing SC, Chen JY, Yang YW, Zhou Y, et al.

BMC Genomics, 2019 Oct 23;20(1):770.
PMID: 31646963 DOI: 10.1186/s12864-019-6115-1

BACKGROUND: Host genotype plays a crucial role in microbial composition of laying hens, which may lead to dissimilar odor gas production. The objective of this study was to investigate the relationship among layer breed, microbial structure and odor production.
RESULTS: Thirty Hy-Line Gray and thirty Lohmann Pink laying hens were used in this study to determine the impact of cecal microbial structure on odor production of laying hens. The hens were managed under the same husbandry and dietary regimes. Results of in vivo experiments showed a lower hydrogen sulfide (H2S) production from Hy-Line hens and a lower concentration of soluble sulfide (S2-) but a higher concentration of butyrate in the cecal content of the Hy-Line hens compared to Lohmann Pink hens (P 0.05). Significant microbial structural differences existed between the two breed groups. The relative abundance of some butyrate producers (including Butyricicoccus, Butyricimonas and Roseburia) and sulfate-reducing bacteria (including Mailhella and Lawsonia) were found to be significantly correlated with odor production and were shown to be different in the 16S rRNA and PCR data between two breed groups. Furthermore, some bacterial metabolism pathways associated with energy extraction and carbohydrate utilization (oxidative phosphorylation, pyruvate metabolism, energy metabolism, two component system and secretion system) were overrepresented in the Hy-Line hens, while several amino acid metabolism-associated pathways (amino acid related enzymes, arginine and proline metabolism, and alanine-aspartate and glutamate metabolism) were more prevalent in the Lohmann hens.
CONCLUSION: The results of this study suggest that genotype of laying hens influence cecal microbiota, which in turn modulates their odor production. Our study provides references for breeding and enteric manipulation for defined microbiota to reduce odor gas emission.

Matched MeSH terms: Chickens/microbiology*
Occurrence of Campylobacter species from broiler chickens and chicken meat in Malaysia

Sinulingga TS, Aziz SA, Bitrus AA, Zunita Z, Abu J

Trop Anim Health Prod, 2020 Jan;52(1):151-157.
PMID: 31273582 DOI: 10.1007/s11250-019-01995-y

Campylobacter is reported as a major cause of foodborne illness worldwide. Consumption of contaminated chicken meat is considered a significant risk factor of Campylobacter infection in humans. This study investigated the occurrence of non-Campylobacter jejuni-Campylobacter coli, in broiler chickens (n = 210) and chicken meat (n = 109). The samples were collected from seven broiler chicken farms (n = 210 cloacal swabs), 11 markets (n = 84 chicken meat), and 5 supermarkets (n = 25 chicken meat) located in different districts of Selangor State. Campylobacter were isolated from cloacal swabs using the Cape Town Protocol and from meat samples using the method of Duffy et al. (2007) with some modifications for Campylobacter isolations which were reported effective in the isolation of non-C. jejuni-C. coli Campylobacter species. The isolates were identified by Gram staining for cellular morphology, wet mount for motility and biochemical tests. Confirmation of presumed Campylobacter isolates was carried out using multiplex PCR (mPCR). One hundred seven (107/210) or 50.9% and twenty-nine (29/109) or 26.6% of chickens and chicken meat samples respectively were positive for Campylobacter species. Among the Campylobacter isolates from chickens, C. jejuni was the most predominantly isolated species (69.5%), followed by C. coli (16.2%). Campylobacter fetus and C. upsaliensis were the non-C. jejuni-C. coli Campylobacter species isolated in this study, at 9.3% and 2.5% respectively. Overall, the findings indicated broiler chickens were colonized not only by the common Campylobacter species but also by other Campylobacter species. We found the Cape Town Protocol useful to detect the occurrence of non-C. jejuni-C. coli isolates in chickens.

Matched MeSH terms: Chickens*

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