The number of human cases of salmonellosis in the EU was 94,625 in 2015.
Considering the source of these infections, Salmonella spp. was
most frequently detected in broiler chicken meat and Salmonella Enteritidis
(SE) was the most commonly reported serovar.
The efficacy of probiotics in limiting Salmonella spp. infection
in poultry has been demonstrated in numerous papers. The administration
of probiotics at the level of primary production reduces the risk of
contamination of poultry food products with Salmonella spp.
A study was carried out in order to determine the potential for reducing
the Salmonella spp. population in broiler chickens with the use
of the Lavipan (JHJ, Poland) probiotic that comprised selected stains of
lactic acid bacteria and Saccharomyces cervisae.
Salmonella spp.-free broiler chickens were divided into two
groups and received the same feed with (group L) or without (group C)
the probiotic throughout the experiment. All day-old chickens were
infected per os with SE. Samples of cecum content were collected 2, 4,
and 6 weeks after SE infection and pectoral muscles were collected 6
weeks following SE infection for the evaluation of the SE population
number. Serum samples for serological examinations were collected 6
weeks after infection.
Six weeks after infection, the number of SE-positive cecal samples was
lower in the L group (12.5% positive) in comparison to the C group
(87.5%). Similar results were demonstrated for the muscle samples (25%
in contrast to 87.5%). At the same time, in both cases, the SE CFU/g was
significantly lower in the L group. The results of our study indicate
that Lavipan was capable of reducing the population of SE in the
gastrointestinal tract, which eventually improved the hygienic
parameters of the pectoral muscles.
Four weeks after infection, SE was not detected in any of the
experimental groups. In both groups, no specific anti-SE antibodies were