Salmonella can reside in healthy animals without the manifestation of any adverse effects on the carrier. If raw products of animal origin are not handled properly during processing or cooked to a proper temperature during preparation, salmonellosis can occur. In this research, microbial aspects related to Salmonella as a food pathogen are investigated. A bioluminescent reporting system was developed for Salmonella to monitor the attachment and growth of the pathogen on food products. Twelve and eleven Salmonella strains from the broiler production continuum were tagged with bioluminescence by plasmid and integration of the lux operon into the chromosome, respectively. To assess the usefulness of bioluminescent Salmonella strains in food safety studies, an attachment model using chicken skin was developed. Variables including washing and temperature were tested in the attachment model to determine the effects on attachment of Salmonella strains to chicken skin, a characteristic that enhances persistence during processing. Additionally, the invasion process for two serovars of Salmonella with differing host tropism was examined with emphasis on the initial establishment of the bacterium in the host. The major facilitator for invasion, type III secretion system, was inactivated through deletion mutation to evaluate invasion of human epithelial cell line by additional means. The difference in host tropism between the two subspecies of Salmonella was also taken into account when evaluating invasion. Results showed that invasion of human epithelial cells can be initiated despite inactivation of the type III secretion system. A serovar of Salmonella that is not typically associated with human illness was also shown to initiate invasion of human epithelial cells, a result that carries public health implication as this serovar has recently been shown to be multi-drug resistant.

Past literature has supported the supplementation of 25-OHD3 into poultry diets to reduce leg issues and improve muscle accretion. In addition, exogenous feed enzymes are included into poultry diets to increase nutrient utilization. The first objective of this thesis was to determine the effects of different sources and levels 25-OHD3 supplementation on D0-53 Ross x Ross 708 male broiler performance, processing yield, tibia ash, serum Ca and 25-OHD3 status. Data demonstrated that 25-OHD3 supplementation into diets with Low VitD3 (165 IU/kg) can improve broiler performance compared to High VitD3 (2756 IU/kg). The second objective was to investigate the effects of varying phytase inclusion with different xylanase levels on D0-56 Ross x Ross 708 male broiler performance, processing yield and tibia ash. Data exhibited some performance benefit (D46 and D56) when utilizing phytase (1000 and 1500 FTU/kg) with 1500 EPU/kg xylanase and phytase (250 and 1500 FTU/kg) with 3000 EPU/kg xylanase.

The total removal of antibiotic growth promoters (AGP) from poultry feed is underway in the United States. Feed additive strategies will be utilized to maintain the efficient growth, health, and economic value found with current commercial broiler production. Experiment 1 investigated the effects of feeding an encapsulated butyric acid and zinc product (EBAZ) at 3 inclusions on d 0- 49 Ross x Ross 708 male and female broiler performance, blood chemistry, and cecal short-chain fatty acid content. These data suggest that EBAZ can be safely included at 0.5 g/kg and at 2.5 g/kg into diets for Ross x Ross 708 male and female broilers. The objective of the second experiment was to examine the efficacy of 2 commercially available carbohydrases in commercial diets on d 0-57 male broiler performance and processing. The resulting data demonstrates that the inclusion of xylanase (CE2) improved broiler performance thus, increased potential gross profits.

Necrotic enteritis (NE) caused by Clostridium perfringens type A is an important bacterial enteric disease of global broiler production. However, the dynamic interactions of NE and its predisposing factors are not fully presented by current studies. By using the System Dynamics (SD) Model, the epidemiological changes in susceptible-infected-removed models of NE and avian coccidiosis and their interactions in one or multiple grow-out cycles was established; meanwhile, the growth performance was measured by the average weights of infected and non-infected populations at harvest were estimated. The SD model provided direct and persuasive outcomes of the epidemiology and ecology of NE compared with models using statistical methodology. With interventions on certain predisposing factors of management practices and medication, effects which decreased disease incidence and growth performance were observed; moreover, the leverage points obtained from interventions on certain management practices provided quantitative results which were applicable and useful for improving the broiler production.

Low Atmospheric Pressure Stunning (LAPS) has recently become available to the broiler industry. Therefore, research was conducted to determine the effect of stunning method (LAPS and Electrical Stunning(ES)) and postmortem deboning time (0.75 hr and 4 hr) on the instrumental and sensory acceptability (3 replications) of breast meat (n=576, 144 birds per treatment) prepared using different cooking methods (fried, baked, sous vide). Breast meat was evaluated for pH, CIE L*a*b*, yields, shear force, and consumer acceptability. Postmortem pH decline was more rapid (P<0.05) in the breast meat of LAPS stunned birds when compared to ES stunned birds, but no differences existed (P>0.05) among treatments with respect to final pH. On average, no differences (P > 0.05) existed in the sensory acceptability of fried and sous vide cooked broiler breast treatments. However, for the baked cooking method, the LAPS treatment that was deboned at 4 hr was more acceptable (P<0.05) than other treatments and the ES and LAPS 4 hr postmortem treatments had more acceptable (P<0.05) texture than the ES and LAPS 0.75 hr treatments. Since consumers were highly variable in their liking of chicken breast treatments, consumers were grouped into 6 clusters for each cooking method based on liking and preference. Cluster analysis data revealed that the greatest number of consumers liked all chicken breast treatments, but a larger proportion of consumers liked the 4 hour LAPS and ES treatments when compared to the 0.75 hr LAPS and ES treatments for all cooking methods. In addition, the consumers that indicated that baked chicken breast was highly acceptable preferred (P<0.05) breast meat from the 4 hr LAPS treatment over chicken breast meat from the 4 hr ES treatment. Based on sensory results, chicken breast meat from all stunning and deboning method combinations was highly acceptable to the majority of consumers, but the LAPS 4 hr treatment was slightly more acceptable than other treatments when baked.

Every year 107 million broilers and 2,6 million pigs are transported for slaughters in Sweden. During transport, the animals can be exposed to adverse climatic conditions, congestion, fatigue, hunger, aggression and shock which can cause thermal discomfort, breathing difficulty and pain. The transport procedure can also affect the animals psychologically, such as social disorders, when they are socially separated from their herd, mixed with unknown animals, fear, novel environments and different managements. These stressors can lead to injury, death and detrimental welfare. In a comparison between pigs and broilers the extent of injuries and mortality differs during transport to slaughter. Pig mortality during transport must be reported to the county administrative board, but for broiler mortality, it only needs to be reported to the county administrative board when 1 % or more of the transported broilers have died during transport. This thesis is a qualitative literature study based on scientific articles and books. Injunctions and information by employees of the County Administrative Board has been used to quantify injuries and mortality of pigs and broilers during transport. None of Sweden´s 21 county administrative boards had kept any statistics on either injuries or mortality for animals during transport. There seems to be a higher tolerance for injured and dead broilers during transport compared to pigs, even though the individual suffering is the same regardless of size or number of injured animals. / Varje år transporteras omkring 107 miljoner slaktkycklingar och omkring 2,6 miljoner slaktgrisar till slakt i Sverige. Under transporten kan djuren utsättas för ogynnsamma klimatförhållanden, trängsel, utmattning, hunger, aggressioner och chock som kan orsaka termiskt obehag, andningsbesvär och smärta. Transportprocessen kan också orsaka psykologiska besvär såsom sociala störningar när de separeras från sin flock, blandas med okända djur, rädsla, nya miljöer och hantering. Dessa stressfaktorer kan leda till skador, död och nedsatt djurvälfärd. I en jämförelse mellan slaktkycklingar och slaktgrisar skiljer sig omfattningen av skador och mortalitet under transporten till slakt. Mortaliteten under transporten för slaktgrisar ska rapporteras till länsstyrelsen, mortaliteten för slaktkycklingar behöver endast rapporteras till länsstyrelsen när 1 % eller mer av de transporterade slaktkycklingarna har dött under transporten. Uppsatsen är en kvalitativ literturstudie baserad på vetenskapliga artiklar och böcker. Förelägganden och information av anställda på länsstyrelsen har använts till att kvantifiera skador och mortaliteten av slaktkycklingar och slaktgrisar under transport. Ingen av Sveriges 21 länsstyrelser har fört någon statistik på vare sig skador eller mortalitet för djur under transport. Det verkar finnas en högre tolerans för skadade och döda slaktkycklingar under transport än vad som avses för transport av slaktgrisar, även om det individuella lidandet är detsamma oavsett storleken eller antalet skadade djur.

Thesis (Ph. D. (Animal Production)) -- University of Limpopo, 2020 / A study was conducted to determine the effect of dietary crude (CF) levels of (3, 4, 5 and 7 %) on feed intake, digestibility, growth rate, feed conversion ratio (FCR) and live weight of male Ross 308 broiler and indigenous Venda chickens aged 1 to 42 days. The study, also, determined the effect of dietary CF level on the gastrointestinal morphology and digesta pH of gut organs of male Ross 308 broiler and indigenous Venda chickens aged 42 days. Dietary CF levels affected (P<0.05) feed intake, growth rate and live weight of male Ross 308 broiler and Venda chickens aged 1 to 21 days. A dietary CF level of 3.9 % optimized feed intake, while 4.5 % dietary CF optimized growth rate and live weight in male Ross 308 broiler chickens. However, dietary CF levels of 4.4, 4.8, 5.9 and 4.7 % optimized feed intake, growth rate, FCR and live weight, respectively, of male Venda chickens aged 1 to 21 days. Therefore, dietary CF level for optimal productivity depended on the breed of the chicken and production parameter of interest. Higher dietary CF levels decreased (P<0.05) crude protein (CP), neutral detergent fibre (NDF) and acid detergent fibre (ADF) digestibility values in male Ross 308 broiler chickens. Dietary CF levels of 3.8, 3.7 and 4.1 % optimized dry matter (DM) digestibility, metabolizable energy (ME) intake and nitrogen retention, respectively, in male Ross 308 broiler chickens aged 14 to 21 days. Increased dietary CF level, also, decreased (P<0.05) NDF and ADF digestibility values in male Venda chickens aged 14 to 21 days. Dry matter and CP digestibility values, ME intake and nitrogen retention of Venda chickens were optimized at dietary CF levels of 3.5, 3.7, 3.3 and 4.1 %, respectively. Feed intake of male Ross 308 broiler chickens aged 22 to 42 days were affected (P<0.05) by dietary CF level; and it was optimized at a dietary CF level of 6.4 %. Increased dietary CF level resulted in poorer growth rate, FCR and live weight of male Ross 308 broiler chickens. However, dietary CF levels of 4.5, 5.8, 6.4 and 5.7 %, optimized feed intake, growth rate, FCR and live weight, respectively, of male Venda chickens aged 22 to 42 days. Dietary CF levels of 3.4, 4.4, 3.7 and 4.4 %, optimized DM, CP and NDF digestibility values, and nitrogen retention, respectively, in male Ross 308 broiler chickens. However, dietary CF levels of 5.1, 5.3, 4.9, 10.1 and 5.1 % optimized DM, CP, NDF and ADF digestibility values, and nitrogen retention, respectively, of male Venda chickens. Therefore, dietary CF level for v optimal response in the chickens depended on breed, age and production variable of interest. The GIT weight of male Ross 308 broiler chickens was optimized at a dietary CF level of 4.1 %. In increased dietary CF level in male Ross 308 broiler chickens increased gizzard weights and decreased small intestine weights (P<0.05). Dietary CF levels of 6.3, 5.9 and 8.0 % optimized GIT, gizzard and caecum weights, respectively, in male Venda chickens. The small intestine weight of male Venda chickens was not affected (P<0.05) by dietary CF level. Caecum weight of male Venda chickens increased (P<0.05) with higher dietary CF level. However, caecum weights of male Ross 308 broiler chickens were not affected (P>0.05) by dietary CF level. The GIT and small intestine lengths were affected (P<0.05) by dietary CF level in male Ross 308 broiler chickens. Dietary CF levels of 5.6 and 5.5 % optimized GIT and small intestine lengths, respectively. However, in male Venda chickens, GIT and small intestine lengths were not affected (P>0.05) by dietary CF level. Digesta pH of the proventriculus and gizzard were affected (P<0.05) by dietary CF level in male Ross 308 broiler and Venda chickens. Different dietary CF levels of 5.5 and 7.4 % optimized the proventriculus and gizzard digesta pH in male Ross 308 broiler chickens, respectively. However, dietary CF levels of 4.2 and 4.3 % optimized the proventriculus and gizzard digesta pH values, respectively, in male Venda chickens. The two breeds of chickens had similar digesta pH values of the crop, proventriculus, gizzard and large intestines. However, male Venda chickens had higher (P<0.05) small intestine digesta pH values than male Ross 308 broiler chickens aged 42 days. Caecum digesta pH values of Ross 308 broiler chickens were higher (P<0.05) than those of Venda chickens aged 42 days. The second study was conducted to determine the effect of sodium bicarbonate supplementation level in the drinking water on feed intake, digestibility, FCR, growth rate, gut organ weight, length and digesta pH of male Ross 308 broiler and Venda chickens aged 22 to 42 days. The study, also, determined the effect of sodium bicarbonate supplementation level in drinking water on types of bacterial species in crop and gizzard digesta, as well as its effect on meat quality of male Ross 308 broiler and indigenous Venda chickens. Increased sodium bicarbonate vi supplementation level increased (P<0.05) water pH. Supplementation levels of 8.9, 2.04, 2.97 and 2.97 g of sodium bicarbonate per litre of drinking water optimized water intake, feed intake, growth rate and live weight of male Ross 308 broiler chickens, respectively. In male Venda chickens, there was a strong and positive relationship between sodium bicarbonate supplementation level and water intake of Venda chickens. A single supplementation level of 3.8 g of sodium bicarbonate per litre of drinking water optimized growth and live weight of male Venda chickens. There was a negative relationship between sodium bicarbonate supplementation level in the drinking water and NDF digestibility of male Ross 308 broiler chickens. Supplementation levels of 2.63, 6.67 and 7.0 g of sodium bicarbonate per litre of drinking water optimized DM and CP digestibility values, and nitrogen retention, respectively, in male Ross 308 broiler chickens. However, supplementation levels of 3.2 and 4.52 g of sodium bicarbonate per litre of drinking water optimized DM and NDF digestibility values, respectively, in male Venda chickens. There were negative relationships between sodium bicarbonate supplementation level in the drinking water and CP digestibility and nitrogen retention of male Venda chickens. Supplementation levels of 5.7, 2.2, 3.8, 7.6 and 7.2 g of sodium bicarbonate per litre of drinking water optimized proventriculus, gizzard and small intestinal weights, and GIT and small intestines lengths, respectively, in male Ross 308 broiler chickens. However, a sodium bicarbonate supplementation level of 2.8 % optimized proventriculus weights of male Venda chickens; the other digestive organ weights and lengths of Venda chickens were not affected (P>0.05) by sodium bicarbonate supplementation level. Sodium bicarbonate supplementation in the drinking water affected bacterial species found in the crops and gizzards of the chickens. There were different bacterial species found in the crop and gizzard digesta of male Ross 308 broiler and Venda chickens. Meat colour (L*, a* and b*) of the breasts and thighs of both breeds of chickens were not affected (P>0.05) by sodium bicarbonate supplementation. However, the redness (a*) values of the breast meat of male indigenous Venda chickens were higher (P<0.05) than those of breast meat from male Ross 308 broiler chickens. Sodium bicarbonate supplementation level did not affect (P>0.05) breast meat tenderness, juiciness, flavour and overall acceptability values and meat pH of Ross 308 broiler chickens. Supplementation levels of 3.6, 3.2 and 4.7 g of vii sodium bicarbonate per litre of drinking water optimized meat juiciness, flavour and shear force of male Venda chickens, respectively. It was concluded that sodium bicarbonate supplementation in the drinking water affected growth, NDF digestibility and bacterial species composition of male Ross and Venda chickens. Sodium bicarbonate supplementation level for optimal response in chickens depended on the breed and production variables of interest. / VLIROUS

Sub-zero saline solutions were evaluated for the improvement of chilling efficiency and product quality of broiler carcasses. In this study, four experiments were conducted to chill broiler carcasses using different saline solutions and chilling temperatures in the Meat Processing Center at California Polytechnic State University (Cal Poly, San Luis Obispo, CA) or in the processing plant at Foster Farms (Livingston, CA). In Experiment I, three salt concentrations and solution temperatures (0% NaCl/0.5°C, 4% NaCl/-2.41°C, and 8% NaCl/-5.08°C) were used to chill carcasses. The fillets in brine chilling at sub-zero temperatures showed lower shear forces than the fillets in 0% NaCl control solution. In Experiment II, three salt concentrations (0% NaCl/0.5°C, 4% NaCl/-2.41°C, and 8% NaCl/-5.08°C) were used to chill carcasses with/without pre-chilling in 0% NaCl/0.5ºC or 0% NaCl/14°C. Fillets from the carcasses in 4% NaCl/-2.41°C significantly improved tenderness (P < 0.05), with no significant difference observed for the shear force of 8% NaCl/-5.08°C, regardless of pre-chilling. In Experiment III, four salt concentrations (0% NaCl/0.5°C, 1% NaCl/-0.6°C, 2% NaCl/-1.2°C, and 3% NaCl/-1.8°C) were used to chill carcasses. The shear force of fillets decreased as the salt content increased and chilling temperature decreased from 0%NaCl/0.5°C to 3%NaCl/-1.8°C, with the lowest shear force observed in 3% NaCl brine at -1.8°C (P < 0.05). The chilling time (90 min) of 3% NaCl was reduced by 25 min (or 22%) compared to water control (115 min), with an intermediate reduction (13 - 17%) v seen for other NaCl solutions (95 – 100 min). Breast fillets showed no significant difference in chilling yield, pH, R-value, and sarcomere length for raw meats as well as in cooking yield and salt content for cooked fillets across all treatments (P > 0.05). In Experiment IV, three salt concentrations (0% NaCl/0.5°C, 3% NaCl/-1.8°C, and 4% NaCl/-2.41°C) were used to chill carcasses. The chilling time (55 min) of 4% NaCl was reduced by 35 min (or 39%) compared to the time (90 min) of water control, with an intermediate reduction (11%) seen for 3% NaCl solution. Control fillets in 0% NaCl showed a higher shear force than the fillets in sub-zero brine chilling (P < 0.05). Based on these results, broiler carcasses chilled in 4% NaCl/-2.41°C appears to be ideal to improve both chilling efficiency and meat tenderness compared to the carcasses chilled in 0% NaCl/0.5°C.

Research has shown Spirulina to be a viable feedstuff in poultry production. Other species of microalgae are being studied to determine their effects on poultry production. This project compared four microalgaes: Hydrodictyon, Vaucheria, Uronema, and Spirulina and was broken down into three trials. The first experiment investigated the digestibility of an algae species, Spirulina, in broiler chicken diets. Eighty, 25-day-old Ross 708 broiler chicks were sorted into 20 metabolism cages and received one of two diets: Control Diet or Test Diet (75% basal diet + 25% Spirulina). The apparent ileal amino acid digestibility (AIAAD) of lysine, methionine, cysteine, threonine, isoleucine, valine and arginine in Spirulina was 94.5%, 91.3%, 56.1%, 71.4%, 76.8%, 69.8% and 90.4% respectively. Apparent metabolizable energy (AME) of Spirulina was 2279 kcal/kg. The second experiment focused on digestibility of Spirulina and novel algae species in laying hens. Sixty, 80-week-old Lohman LSL-Lite laying hens were randomly assigned to Control Diet, Hydrodictyon Test Diet (87.5% basal diet + 12.5% hydrodictyon), 12.5% or one of three other test diets (75% basal diet + 25% Spirulina, Uronema, and Vaucheria). Spirulina diets contained the highest crude protein (25.5%) and methionine levels (0.68%). Uronema had the highest gross energy content of 3880.5 kcal/kg and lysine levels (1.12%). Hydrodictyon diet was the most nutritionally similar to the control. Crude protein was at 15.3% and 16.6% for control and Hydrodictyon respectively. Gross energy was 3429.6 kcal/g in control versus 3316.1 kcal/kg in Hydrodictyon. Lastly, crude fat was 2.7% compared to Hydrodictyon at 2.4%. The last trial was to determine the effects of the addition of microalgae in the diet on laying hen production. Seventy-eight, 23-month-old laying hens were assigned to 1 of 3 of the following experimental diets: control, control + 1% microalgae, or control + 2% microalgae. Microalgae, regardless of inclusion level, had no significant effect on egg weight in this study. Increasing level of inclusion of Spirulina, Hydrodictyon, and Uronema from 0 to 2 % significantly increased yolk color. Vaucheria influenced yolk color at the 2% level. No significance differences shown from any of the algae species regardless of inclusion level for egg weight, egg mass, shell thickness, shell strength, shell weight, albumen weight, yolk weight, and albumen height. In addition, there was no significant difference in feed conversion ratio, feed intake, body weight, or tibial strength between the treatments. However, as these are novel algaes, further studies are required to determine the true usability in poultry production.

An analysis of the presence or absence of black melanin in broiler chickens as affected by the presence of different traits is studied in the following project. The purpose of this analysis is to show that the simple partitioning of chi-square method is as good as any method. This project also shows the equivalence of different statistical methods. / Thesis / Master of Science (MSc)