ABSTRACT
This work is aimed at determining the
incidence of bacterial injections such as Salmonella and Escherichia
coli which cause health hazards to the
poultry in their feeds. Sample
feed were obtained from commercial mash operation/ pellet mill operation at New
heaven and top feed at Ogbete main market Enugu. The samples were screened for total aerobic
bacteria count, total coliform count and the characterization of the bacteria
isolates carried out while indole test and citrate test were used to confirm
the presence of Escherichia coli. The confirmation of salmonella isolates on
Mac conkey agar was also done.
TABLE OF CONTENTS
CHAPATER ONE
1.0 Introduction
1.1 Statement of
problem
1.2 Aims and
objectives of the study
1.3 Limitation of
study
1.4 Hypotheses
CHAPTER TWO
2.0 Literature
review
2.1 Nutritional
value
2.2 Economic
importance
2.3 Disease cause by
microorganisms
2.4 Livestock (poultry)
feeds manufacturer
2.5 Nutrient /feed
requirements
2.6 Nutritive values
of eggs
2.7 Standard of feed
quality
2.8
Types
of poultry feeds & march ingredients
2.9
Quality
control of feeds
CHAPTER THREE
3.0 Materials and
method
3.1 Sample collection
3.1.1 Microbiological
analysis
3.2 Characterization
of bacateria
3.2.1 Gram’s staining
reaction
3.2.2 Indole test
3.2.3 Methyl red (Mr.) voges proskaver (vp)
test
3.2.4 Citrate test
3.2.5 Carbohydrate fermentation
3.2.6 Motility test
3.2.7 Oxidase test
CHAPTER FOUR
4.0 Result
4.1 Total aerobic
bacterial count
4.2 Coliform
bacterial count
4.3 Characterization
of coliform isolates
4.4
Characterization
of salmonella isolates
CHAPTER FIVE
Discussion
Conclusion
Recommendation
References
CHAPTER SIX
6.0 Appendixes
6.1
Hard
wares
6.2
Glass
wares
6.3
Reagent
6.4
Composition
for bacteriological culture
LIST OF TABLES
Table I: Total aerobic bacterial counts
Table ii: Coliform
bacterial counts
Table iii Biochemical
characteristics of
Isolates (Escherichia coli)
Table iv: Biochemical
characteristics of
isolates (Salmonella)
LIST OF FIGURES
Figure I: chemical composition of the various
constituents of the raw materials used
Figure II: Flow
chart of poultry feed
Figure III: Energy,
protein and Amino acid
requirement of chicken
Figure iv: March
Ingredient
CHAPTER ONE
2.0 INTRODUCTION
The term poultry used in agriculture
generally refers to all domesticated birds kepts for egg or meat production. These includes chickens (domestic
fowls), Grallus domestics, turkeys,
ducks and geese. This project will deal
largely with the chicken which are the most common domestic fowl. The species of poultry are aptable or can
survive in different environments therefore, they are widely distributed in the
world, with great increase in population, the demand for goods especially
protein food become acute. To meet the
demand for animal protein and its development, rapid multiplying ones becomes
very necessary. Poultry has so many
advantages over other domesticated animal whose production is very much
hindered by lack of money, high temperature, disease and lack of good at
certain periods of the year.
The
diseases of poultry is like the disease of other animals may be caused by: a.
pathogenic organisms like bacteria and viruses, protozoa, worms and some
members of arthropods
b.
Nutritional
deficiency, (c) From wound or cannibalism
The following diseases are usually
associated with the fowls locally
1.
New
castle disease
2.
Chronic
respiratory diseases
3.
Fowl
typhoid
4.
Coccidiosis
5.
Fowl
pox
The incidence of salmonella and
Escherida coli simply means the extent to which the enteric organisms
(Escherichia coli) that are part of the normal flora and incidentally causes
disease and pathogenic organism (salmonella) affect the poultry feeds. Hill, D.H; and Davis, O.s; (1962). Shoening et al 1942). Defined diseases as any
abnormal condition of the tissue of the body, the cells that make up the
various tissue have specific functions to perform. Pekzar et al (1977) defined
Salmonell is as a disease of the chick fowl and swim bird cause by some species
or Salnaonells.
Anon (1963) described pullorum
disease as an actute infection disease
of body chicks caused by salnonella pullorum. Infection is the entering of
the disease produces organisms into the
animal.
Livestock (Poultry )gets infected
when pathogenic organisms passes to the
susceptible animal through the through
the following avenues. Esmat.omar 1977.
1.
Feeds
and contaminated water feed or water containing droppings or waste products of
diseased animal will help spread the organisms to fresh hosts. The feeding troughs and watering vessels aso
spread the diseases if not seperated.
2.
Dropping or excretes: These material are the gateway
out for some stages of oarganisms to go out of the host and get to fresh animal
hosts.
3.
Close
contact – some disease spread by contact.
Their agents may be external parasites or air borne in which case
nearness to the superior’s birds increase the changes of getting the organisms
4.
To
or event the disease pathogenic organism from getting into the body of poultry,
attention should be payed to those factors that influence their infections and
spread. First and foremost, they should
have disease resisting stock, provide good shelter, clean range, proper feeding and practise separating the unhealthy
ones from the healthy poultry, quarantining new stock. In case of poultry, the brooder house should
be 30m to 48m from old birds. Such that they gets good feed and sunlight. They should act be allowed to get in contact
with their droppings or excretes since their dropping carry the pathogenic
organisms. Sanitation is very important
in poultry management by cleaning of water cans and feed troughs and finally
disinfecting the stock to help reduce organic matter.
1.1 JUSTIFICATION
This study has been justified by the
need and safety of consuming children (white meat) which has low cholesterol
but rich in protein than beef which has high cholesterol. Also human beings and the world at large,
benefit from our poultry farms where we have the layers (Egg producing Chiks)
and the broilers (Heavy chicks) for consumption.
The
poultry (chicken) are rich in protein and amino acid needed for growth. Livestock feeds are formulated to a ratio for
different species and classes of poultry.
These are also feed additive, which may be added to the feed to prevent
disease or make animals utilize feed better.
Some ingredient concentrate is added to nourish the feed.
1.2
AIMS AND OBJECTIVE OF THE STUDY
1. To highlight the varius importance of the livestock (poultry)
t human and our industries.
2. To determine the incidence of bacteria
infection such as balmonella
and Escherichia coli which cause
health hazard to the poultry (Chiken).
3. To isolate and deduce effect of salmonella
specie and Escherichia coli
in livestock (poultry) and their
feeds.
4. To advice poultry farmers on how to
preserve and handle their farms
feeds from infections diseases to
the birds.
LIMITATION
OF STUDY
This research work will be limited to
the available materials for carrying out experimental work and also due to cost
of transportation. This work will be limited to Enugu metropolis.
HYPOTHESIS
HYP. 10:- Salmonella and Escherichia coli are the
major causes of bacteira infection found in livestock (poultry) feeds.
HYP. II: – salmonella only is the infection that effects the
livestock (poultry) feeds.
HYP. II0:- Escherichia coli only is the bacteria infection
that effects the livestock (poultry) feeds.)
STATEMNET OF
PROBLEM
1.
poultry feeds are infected during procession by handling,
mixing of ingredient and exposing the raw materials and furnished products to
the atmospheric micro organism.
2.
Poultry
(birds) are being infected through the consumption of the contaminated feeds
and unpurified water
3.
Also
when the healthy and unhealthy birds are fed together from the some feeding
trough and water vessels, eventually the pathogenic and the enteric organisms
from infested ones may widely spread
4.
Salmonella
and Escherichia coli as the bacterial organisms effects the essential
requirement of the body such as water, carbohydrate, fats, vitamin, minerals
and protein thereby reducing the content of the nutrient needed for the food to
the palatable and easily digestible
5.
Consumers
(humans) get infected by the in take of uncooked and half done chicken