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Bacteriological Study of the Fishmeal used in Feed for Imported Chicken in Atlantic Department

Author(s): Dougnon Jacques Tossou | Edorh Aléodjrodo Patrick | Bankole Honoré Sourou | Sezonlin Michel | Guedenon Patient | Kpodekon Marc | Gbeassor Messanvi

Journal: International Journal of Animal and Veterinary Advances
ISSN 2041-2894

Volume: 4;
Issue: 1;
Start page: 53;
Date: 2012;
Original page

Keywords: Bacteria | feed | fishmeal | imported chickens

Bacteria are microorganisms involved in the digestion of foods by many animals. At the same time, some of them are pathogens causing serious diseases to the survival of animals that harbor them. It is therefore essential to identify the different species of bacteria in feed served to farm animals. The present study aims at identifying the bacteria in the fishmeal used for feeding imported chickens in Atlantic Department. Out of sixtyone (61) samples collected, twenty six (26) came from provender sites, sixteen (16) from wholesaling importers and nineteen (19) from imported chicken breeds. A total of twelve types of bacteria were identified: Staphylococcus, Klebsiella, Serratia spp, Actinomyces piogenes, Erysipelothrix spp, Citrobacter spp, Escherichia coli, Lysteria spp, Levinea spp, Salmonella spp, Bacillus spp, Providencia spp. Ten out of them, namely Staphylococcus spp, Klebsiella spp, Serratia spp, Actinomyces piogenes; Erysipelothrix spp, Escherichia coli, Levinea spp, Bacillus spp, Lysteria spp, Providencia spp were isolated from provender and five (5) bacteria: Staphylococcus spp, Klebsiella spp, Actinomyces piogenes; Lysteria spp; Levinea spp were found in fishmeal from wholesalers. Regarding the poultry farms, seven (7) bacteria out of twelve, Staphylococcus spp, Actinomyces piogenes, Citrobacter spp, Escherichia coli, Klebsiella spp, Levinea spp and Providencia spp were isolated from fishmeal. As for the two varieties of fishmeal used, it is clear that Klebsiella spp was more present in the Extra variety at a rate of 27.27%. On the other hand, the Valcru variety was contaminated with Staphylococcus spp at a rate of 18.18%. Therefore, it is essential to take into consideration hygienic measures.
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