Journal of World's Poultry Research

Number 4, 2013

89-92
Effects of Nigella sativa (Black Seed) on Serum Levels of Urea and Uric Acid in Acetaminophen Induced Hepatotoxicity of Commercial Layer Chickens

Authors: Taseer Ahmed Khan 1 , Muhammad Noman Khan 1 , Ruqaiya Hasan 2,3 Habib Fatima 2 and Einas Kousar 2.

Abstract

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cetaminophen is an analgesic and antipyretic agent administered in high doses causes kidney and liver necrosis both in humans and in animals. Nigella sativa (Black seed) has been reported to have hepatoprotective and nephroprotective properties. Present investigation is performed to find out the effects of aqueous solution of Nigella sativa and its oil extract on serum urea and uric acid levels of layer chicks after oral administration of a single dose of 300 mg acetaminophen/kg body weight. Observations indicated that oral administration of acetaminophen to layer chicks caused significant (p<0.05) decrease in mean serum urea while non-significant decrease in mean serum uric acid concentration. The results of this study indicated that Nigella sativa has positive effects on urea and uric acid concentrations during the administration of acetaminophen overdose. However, Nigella sativa oil extract is more effective than its aqueous solution.

93-98
Prevalence of Salmonella Serovars Isolated from Turkey Carcasses and Giblets in Meknès-Morocco

Authors: A. El Allaoui 1* , F. Rhazi Filali 2 , A. Derouich 3, B. Karraoua 4 , N. Ameur 5 and B. Bouchrif 6

Abstract

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The present study was conducted to determine the prevalence and the serotypes involved the virulence gene (InvA and SpvC) of Salmonella isolates recovered from the raw meat and giblets (liver and gizzard) of the turkey in various outlets in the Moroccan market. From November 2011 to November 2012 a total of 192 samples of turkey meat (included 48 breasts, 48 legs, 48 gizzards and 48 livers) were collected every ten days from retail outlets in Meknès. Of these, 48 were from popular market, 48 from artisanal slaughterhouses, 48 from poulterers’shops and 48 from a supermarket at Meknes, Morocco. Of the total of 192 samples examined, 24.5% (47/192) were contaminated with Salmonella. Out of the total 48 samples analysed from popular market, 19 (40.42%) proved to be Salmonella positive whereas from 48 samples obtained from traditional slaughterhouses and 48 from poulterers’shops 14 (29.87%) and 8 (17%) contained Salmonella, respectively. Compared to other outlets, a low level of Salmonella contamination was found in samples obtained from Supermarket 6 (12.7%). Among the 47 Salmonella isolates, 6 different serotypes were identified of which S. Saintpaul (46.8%) was the most frequent, followed by S. Agona (17%) and S. Kentucky (17%), S. Typhimurium (8.5%), S. Infantis (6.3%) and S. Bredeney (4.2%).The high level of contamination, especially in popular market and artisanal slaughterhouses of turkey meat and giblets with Salmonella observed in this paper indicates the need for an improvement in the microbiological quality of retail turkey. Examination of Salmonella for invA gene was detected in all the strains (n=47), only three isolates were positive for the gene SpvC: S. Agona, S. Kentucky and S. Infantis.

99-105
Extension Strategy Development and Training Needs for Small Scale Commercial Poultry Farmers in Nigeria

Authors: Charles Olawale Farayola, Anthony Ademola Adeyemo, Stanley Chibueze Nwachukwu and Abdulfatah Yusuf

Abstract

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The study ascertained Small Scale Commercial poultry farmers’ needs on improved production techniques in Osogbo Local Government Area of Osun State. A purposive sampling technique was used to select sixty (60) poultry farmers. Findings revealed that the percentages of poultry farmers that need training on various poultry production techniques are as follows: housing system (83.3%), feeds and feeding strategies (87%), disease/parasites prevention and control (80%); handling skills (80%) and marketing strategies (88.3%). Findings also showed that (13.3%) of the poultry farmers hired labour for the business, (53.3%) are making use of family/relatives for the business while (28.3%) of the respondents employed both labour and family together. Marital status, level of education and awareness of improved poultry production techniques were significant (X 2 = 6.136, P<0.05) and X 2 =19.679, P<0.05). Also there was no significant relationship between farmers’ awareness of poultry production techniques and training needs (X =1.016, P<0.05). It is recommended that seminar/workshops should be regularly organized for the poultry farmers’ on the best practices that wil l save the cost of feeds and reduce mortality in their poultry production techniques.

106-128
Incorporating Smart Sensing Technologies into the Poultry Industry

Authors: Gerard Corkery 1,2 , Shane Ward 1 , Colum Kenny 1 and Phil Hemmingway 1

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Increases in production input costs are driving innovation in the poultry industry in Ireland and worldwide. Integration of so called ‘Precision Livestock Farming’ techniques into the poultry industry supply chain will help producers to optimize management systems. This manuscript provides an overview of monitoring and performance sensor technologies within poultry production. It outlines traditional sensing methods and looks at the potential of novel performance related systems that could be incorporated into production facilities. Critical environmental parameters which are relevant to poultry production include inter alia air temperature, relative humidity, light, air speed and air quality (in particular CO 2 and NH concentrations). Current industry practice with regard to the measurement of these parameters in addition of the effect of these parameters on bird welfare is reviewed, and improvements underpinned by novel technologies and processes are also investigated. Finally, the integration of such systems is also discussed.