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Introduction
P.J. Blackall
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P.J. Blackall
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P.J. Blackall
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Campylobacter reduction (Solis de Los Santos et
al., 2008b). These reductions were of the order
of 2 to 3 log reductions in 3 day and 7 day feed
supplementation experiments.
The challenge for these natural additives such
as caprylic acid is to move beyond the world of the
poultry research science groups. The data for caprylic
acid is quite convincing but the practical application
(including how to organise supplemented feed in
multiple pick up scenarios) remains to be addressed.
P.J. Blackall
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References
ANDREATTI FILHO, R.L., HIGGINS, J.P., HIGGINS, S.E.,
GAONA, G., WOLFENDEN, A.D., TELLEZ, G. and
HARGIS, B.M. (2007) Ability of bacteriophages
isolated from different sources to reduce Salmonella
enterica serovar enteritidis in vitro and in vivo. Poultry
Science 86:1904-1909.
ATTERBURY, R.J., DILLON, E., SWIFT, C., CONNERTON,
P.L., FROST, J.A., DODD, C.E.R., REES, C.E.D. and
CONNERTON, I. F. (2005) Correlation of Campylobacter
Bacteriophage with Reduced Presence of Hosts in
Broiler Chicken Ceca. Applied and Environmental
Microbiolgy 71:4885-4887.
P.J. Blackall
Conclusions
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P.J. Blackall
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P.J. Blackall
Area: Poultry Health and Biosecurity August 06