Research Article 
Effect of an Aspergillus Meal Prebiotic on Salmonella Infection in Turkeys and Broiler Chickens
A. Londero, A. Menconi, A.R. Reginatto, I. Bacocina, A. Wolfenden, S. Shivaramaiah, B.M. Hargis and G. Tellez
International Journal of Poultry Science, 2011, 10(12), 946-951.
Abstract
The objective of this study was to evaluate the effect of 0.2% dietary Aspergillus Meal (AM) against horizontal transmission of Salmonella sp. in turkeys and chickens. Experiment 1 evaluated the effect of AM against horizontal transmission of Salmonella Enteritidis (SE) in turkeys. Day-of-hatch turkeys were assigned to untreated control or AM prebiotic-fed groups. Five additional seeder turkeys per group were challenged with 1.5 x 105 cfu SE and placed in each of the treatment groups 24 h later. At ten, twenty and thirty days of age, Cecal Tonsils (CT) were cultured for SE recovery. A significant reduction in SE recovery (25%, 30% and 35% respectively) was observed in prebiotic-fed turkeys when compared with controls (p<0.05). In experiments 2 and 3, the effect of AM against horizontal transmission of Salmonella Typhimurium (ST) in chickens was evaluated. In each experiment, day-of-hatch chickens were assigned to untreated control or AM prebiotic-fed groups. Five additional seeder chicks per group were challenged with 1.25 x 105 cfu of ST and placed in each of the treatment groups 24 h later. At ten days of age, Liver/Spleen (L/S) and CT were cultured for ST recovery. In experiments 2 and 3, percent reduction of ST from L/S and CT were 60%, 75% and 55%, 60% respectively when compared to non-treated controls. These results suggest that the addition of AM as a prebiotic at 0.2% may have a beneficial effect in reducing Salmonella levels and may enhance overall food safety of poultry meat.
ASCI-ID: 101-1668
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