Survival persistence of the 3 common Salmonella enterica serotypes isolated from broilers' in different matrices.

Broiler meat is the predominant source of Salmonella as a foodborne pathogen. Several control strategies have focused on the reduction of Salmonella spp. levels at different production stages. However, the persistence of Salmonella between consecutive flocks is still of great concern. This study was designed to understand the cause of reinfection in broiler flocks due to survival of Salmonella in feeding lines of related matrices. Salmonella (S.) Enteritidis, S. Infantis, and S. Typhimurium isolated from broiler farms in North-West Germany were used. Four types of matrices (phosphate buffer saline (PBS), dietary plant fat, fat with feed mixture, and feed) were applied to evaluate Salmonella survival (with the initial dose about 8.0 log10 CFU/mL) during a simulation of 4 production cycles. To evaluate the growth and survival status of Salmonella ISO 6579-1:2017 were performed (quantitatively by plate count method (PCM) and most probable number method (MPN)) and qualitatively) at 5 defined time points (-7, 0, 4, 7, and 35 d). In all matrices and for the 3 serovars, the Salmonella count decreased at the end of the fourth cycle in comparison to the beginning of the experimental infection, and was still cultivated except for fat matrix. The PBS matrices showed the highest survival level of Salmonella and did not decline drastically by the end of the fourth cycle (5.93 ± 0.00, 5.87 ± 0.02, 5.73 ± 0.05 log10 CFU/mL, respectively). However, the fat matrices showed the lowest survival level for the 3 isolates at d 35 since the first cycle (0 log10 CFU/mL using PCM). Regarding the fat-feed mixture, and feed matrices, there was a fluctuation in the survival rate of Salmonella (all serovars) within each cycle. For the qualitative method, the 3 serovars persisted in all matrices until the end of the fourth cycle except for fat matrices. The present study highlights the ability of Salmonella to survive for a long time in different temperatures and matrices despite efficient cleaning and disinfection processes in the feeding lines, which may influence reinfection with Salmonella in poultry houses.

Nutrient Composition and In Vitro Fermentation Characteristics of Sorghum Depending on Variety and Year of Cultivation in Northern Italy.

Sorghum is the fifth most produced cereal in the world and is a source of nutrients and bioactive compounds for the human diet. This study examined the nutrient composition and in vitro fermentation characteristics of sorghum varieties grown in 2020 and 2021 (n = 15 × 3 × 2) across three locations in the north of Italy (Bologna, Padova, and Rovigo). In 2020, the crude protein content of sorghum was significantly higher in the region of Padova than in the region of Bologna (124 vs. 95.5 g/kg dry matter). However, crude fat, sugar, and gross energy levels showed no significant differences among the different regions in 2020. In 2021, the levels of crude protein, crude fat, sugar, and gross energy had no significant differences among different sorghum varieties harvested from the three regions. Significant differences in some mineral contents were found among the samples particularly in manganese and zinc in both years. After 24 h of fermentation of two different sorghum hybrids (hybrids 1 and 2 of both years harvested in Bologna, n = 4 × 2 × 2), the pH value was significantly higher in hybrid 1 of year 2021 (3.98) than in the other fermented samples (range: 3.71-3.88). The sorghum harvested from the region of Bologna had a significantly higher viscosity value (1.22 mPa·s) compared to other regions (1.8-1.10 mPa·s) in 2021 only. The results show that the nutritional value and viscosity of different sorghum varieties could differ depending on the location and year of cultivation.

Effects of Early Nutrition of Hatched Chicks on Welfare and Growth Performance: A Pilot Study.

This study aimed to investigate the possibility of rearing newly hatched chicks with immediate access to feed and water in the same hatching unit one week prior to transferring them to the conventional broiler house with special regards to foot pad health and growth performance. Two trials were performed with a total of 6900/6850 (trials 1/2) broiler chickens (ROSS 308). A total of 3318/3391 chicks (trials 1/2) were transported from the hatchery (duration of about 3 h) and reared in a conventional broiler house (control group: delayed nutrition on-hatchery hatched). The control group did not receive any form of nutrition until they were taken to conventional broiler housing. Additionally, a total of 3582/3459 (trials 1/2) embryonated eggs (d 18) were obtained from the same parent flock of the same commercial hatchery and taken to the farm facility. After on-farm hatch, the chicks had immediate access to water and feed (experimental group: early nutrition on-farm hatched). After d 6/7 of life, the on-farm hatched chicks (trials 1/2) were transferred to the broiler house on the same facility. The delayed nutrition on-hatchery hatched groups displayed a significantly lower dry matter content in the litter compared to the early nutrition on-farm hatched groups (two-factorial analysis) at d 6/7 and d 14 of life. However, thereafter, no significant differences were noted. Based upon two-factorial analysis, the early nutrition on-farm hatched groups revealed lower foot pad lesions from d 14 of life onwards and showed a higher body weight (BW) throughout the rearing period compared to the delayed nutrition on-hatchery hatched groups (p < 0.05). Overall, early nutrition on-farm hatched chickens is of critical importance together with using new litter at d 7 to maintain healthy foot pads as well as to enhance nutrient utilization and optimize the growth performance.