|Cox, Nelson - Nac|
|WILSON, JEANNA - University Of Georgia|
|Buhr, Richard - Jeff|
|MCINTYRE, DONALD - Diamond V Mills, Inc|
|SMITH, DOUGLAS - North Carolina State University|
Submitted to: Poultry Science
Publication Type: Abstract Only
Publication Acceptance Date: 12/11/2015
Publication Date: 2/1/2016
Citation: Cox Jr, N.A., Cosby, D.E., Wilson, J.L., Bourassa, D.V., Buhr, R.J., Berrang, M.E., Mcintyre, D.R., Smith, D.P. 2016. Including xpc® feed additive in the diet of inoculated broilers during grow-out helps control salmonella associated with their carcasses after processing [abstract]. Poultry Science. 95(E-Suppl 1):274.
Interpretive Summary: none
Technical Abstract: The objective of this study was to test XPC® feed additive for control of Salmonella in poultry meat products. Day of hatch broiler chicks were gavaged with 106 cells of a nalidixic acid resistant marker strain of Salmonella Typhimurium and placed on clean pine shavings in 9 separate floor pens (25 birds/pen). Three pens were untreated controls (fed standard broiler basal diets), 3 pens were fed the basal diets plus 2.5 lbs/ton of Original XPC® (Trt 1; Diamond V, Cedar Rapids, IA) and 3 pens were fed the basal diets plus 4 lbs/ton of XPC® (Trt 2). After 6 weeks, 10 birds per pen were feed withdrawn and processed, in the pilot processing plant at the U.S. National Poultry Research Center, Athens, Georgia. Scalding and defeathering equipment was sanitized with 180ºF water between each batch of 10 broilers. Eviscerated and immersion chilled (without the addition of any antimicrobials) carcasses were mechanically rinsed with 200 mL of sterile distilled water. Fifty mLs of rinsate were transferred to sterile specimen cup; 50 mL of 2X buffered peptone (BP) added and incubated at 37oC for 24 h. One wing and breast were removed from each carcass, placed into separate freezer bags, mechanically rinsed and sampled as was done for whole carcass rinse. The second breast fillet with skin on was removed, pooled (10 per treatment) and ground in separate meat grinders. Samples of ground product (25 g) were added to 225 mL of BP, stomached for 60 s and incubated at 37oC for 24 h. For the control, Trt 1 and Trt 2, Salmonella was detected in 30/30, 22/30 and 23/30 of the carcass rinses, respectively. No differences were observed in the wing and breast rinses. For ground product, Salmonella was recovered 3/3, 1/3, and 1/3 from the control, Trt 1 and Trt 2, respectively. Salmonella was significantly reduced in broiler carcass rinses (P < 0.01) using a proprietary Saccharomyces cerevisiae fermentation product (Diamond V Original XPC®). This feed additive may have utility to help control Salmonella associated with broiler and broiler meat products.