Tissue Tropism of Chicken Anaemia Virus in Naturally Infected Broiler Chickens

2019 ◽  
Vol 167 ◽  
pp. 32-40 ◽  
Author(s):  
P. Castaño ◽  
J. Benavides ◽  
M.-S. Lee ◽  
M. Fernández ◽  
M. Fuertes ◽  
...  
Keyword(s):  
Broiler Chickens ◽  
Tissue Tropism ◽  
Chicken Anaemia Virus

Concurrent cryptosporidiosis and chicken anaemia virus infection in broiler chickens

1994 ◽  
Vol 23 (2) ◽  
pp. 365-368 ◽  
Author(s):  
M. Dobos‐Kovács ◽  
I. Varga ◽  
L. Békési ◽  
Cs. N. Drén ◽  
I. Németh ◽  
...  
Keyword(s):  
Virus Infection ◽  
Broiler Chickens ◽  
Chicken Anaemia Virus

Circovirus-Infektionen bei Ziervögeln und Tauben: eine Übersicht

2003 ◽  
Vol 31 (04) ◽  
pp. 251-256
Author(s):  
R. Raue ◽  
R. Johne ◽  
Maria-Elisabeth Krautwald-Junghanns ◽  
H. Müller
Keyword(s):  
Disease Virus ◽  
Chicken Anaemia Virus ◽  
Feather Disease Virus

Zusammenfassung:Bei Vögeln sind Circovirus-Infektionen seit langem bekannt. Neben dem Virus der infektiösen Anämie der Küken (chicken anaemia virus, CAV) ist hier vor allem das Virus der Schnabel- und Federkrankheit der Papageien (psittacine beak and feather disease virus, PBFDV) zu nennen. Die meisten Spezies der Ordnung Psittaciformes sowie einige andere Arten sind für das PBFDV empfänglich. Die Erkrankung manifestiert sich nicht nur bei den Nestlingen der Papageien, sondern auch bei adulten Vögeln. Bei diesen kommt es zu irreversiblen Schäden im Federkleid, bis hin zur vollständigen Federlosigkeit. Zudem erfahren infizierte Tiere eine starke Immunsuppression, die sie sehr anfällig für Sekundärinfektionen macht. Neben dem PBFDV wurden kürzlich weitere Circoviren beschrieben, die bei Tauben oder Kanarienvögeln vorkommen. In der vorliegenden Arbeit soll eine Übersicht über die Circovirus-Infektionen bei Ziervögeln und Tauben gegeben werden. Neben der klinischen Symptomatik sind die zur Zeit gebräuchlichen diagnostischen Nachweisverfahren und die Möglichkeiten zur Prophylaxe weitere Schwerpunkte.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

Pathogenicity of local identified NDV strain related to genotype VII to 28 day old commercial broiler chickens

2018 ◽  
Vol 5 (4) ◽  
Author(s):  
Mohamed M Amer ◽  
Hagar M Ahmed ◽  
Khaled M Elbayoumi ◽  
Mohamed A Kutkat
Keyword(s):  
Broiler Chickens ◽  
Commercial Broiler ◽  
Genotype Vii

Meat and Bone Characteristics of Broiler Chickens Fed Groundnut Cake-Based Diets as Affected by Graded Dietary Supplements of Crystalline L- Lysine and DL- Methionine

2016 ◽  
Vol 6 (1) ◽  
pp. 846-852
Author(s):  
Olugbenga Adeniran Ogunwole ◽  
B. C Majekodunmi ◽  
R. A Faboyede ◽  
D. Ogunsiji
Keyword(s):  
Amino Acid ◽  
Broiler Chickens ◽  
Bone Development ◽  
Thiobarbituric Acid ◽  
Broiler Chicks ◽  
Amino Acid Supplementation ◽  
Acid Supplementation ◽  
Groundnut Cake ◽  
Randomized Design ◽  
Phosphorus And Potassium

Effects of supplemental dietary lysine and methionine in a Groundnut Cake (GNC) based diets on meat and bone characteristics of broiler chickens were investigated. In a completely randomized design, a total of 168 one - day – old Arbor acre broiler chicks were randomly allocated to seven dietary treatments each in triplicate of eight birds per replicate. The Seven starter and finishers’ diets were: GNC based diets without any amino acid (lysine or methionine) supplementation (T1); GNC diet + 0.2% lysine (T2); GNC diet + 0.4% lysine (T3); GNC diet + 0.2% methionine (T4); GNC diet + 0.4% methionine (T5); GNC diet + 0.2 lysine and 0.2% methionine (T6) and GNC diet + 0.4% lysine and 0.4% methionine (T7). Experimental diets and water were offered to birds ad libitum in an experiment lasting six-week. At day 42, two birds per replicate were slaughtered, meat and bone characteristics determined. There were significant variations (P<0.05) in the crude protein (%) and ether extract (%), pH1 and pH2 of meat. Thiobarbituric acid reactive substances composition of meat at days 0, 5, and 10 were similar (P<0.05) and were not affected by dietary amino acid supplementation. Tibiotarsal index (mg/mm) of bone (22.10, 27.25, 33.35, 31.40, 28.70, 31.45 and 29.75 for broilers on T1, T2, T3, T4, T5, T6 and T7, respectively) were increased significantly (P<0.05) by amino acid supplementation. Significantly differences (P<0.05) were observed in the calcium, phosphorus and potassium (%) contents of broilers’ bone across treatments. Supplemental lysine and both lysine and methionine improved meat quality and bone development of broiler chickens in this study.

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