PRODUCTION AND CHARACTERIZATION OF CHICKEN IMMUNOGLOBULIN Y (IGY) AGAINST ESCHERICHIA COLI O157: H7, SALMONELLA TYPHIMURIUM, GALLIBACTERIUM ANATIS AND STAPHYLOCOCCUS AUREUS
Fatma K. Abouelela, Randa F. Nasef, Shereen M. Ali, Dalia H. Ghorab, Ehab A. Beltagy, Abo-Ganema I. Ismail, Hamada Ahmed, Ahmed R. Elbestawy and Madiha Salah Ibrahim*
This study aimed to produce hyper-immune eggs against several economically important bacteria in birds. These bacteria are Escherichia coli O157: H7, Salmonella typhimurium, Gallibacterium anatis and Staphylococcus aureus, which were isolated from diseased broiler chickens. The purity of isolated IgY was assessed by SDS-PAGE and the specificity to the bacteria was evaluated by growth inhibition assay. The results indicated that serum antibodies against those bacteria reduced the bacterial growth from the first week till reaching a peak of inhibition at the 4th week and the inhibition continued up to the 8th week post immunization.
The egg yolk antibody bacterial growth inhibition started from the second week and reached peak at the 5th week and the inhibition continued up to the 8th week post immunization. Thus, using egg yolk antibodies for management of E. coli O157: H7, S. typhimurium, G. anatis and S. aureus infections in broilers can be of good field application values.
Keywords: IgY, E. coli, Salmonella, S. aureus, G. anatis.
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