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Managing Clinical Necrotic Enteritis

Managing Sub Clinical Necrotic Enteritis – Made Easy

Published: March 17, 2010
Summary
Broiler integrators around the globe are facing a similar problem - a specific growth retardation around 3-4 th week of age of broiler. This problem occurs so frequently that it is no longer considered as a disease or abnormal phenomena and is often neglected. In some cases it is treated with antibiotics and generally with whatever is readily available. In other cases ordinary acids or herbal ...
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Authors:
Chanthirasekaran raju
Kemin Industries, Inc
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khaled Rahahleh
17 de marzo de 2010

what is the effect of heat treatment of feed in pelleting incase of long time of steam mixing (180 second at 80 degree) on both clostridia and bacillus

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Robert Iniarski
Kemin Industries, Inc
17 de marzo de 2010

Dr.R.Chanthirasekaran probably will beter answer to your question but based on our experiences from EU markets where high temperature pelleting is commonly used to control microbiological quality of the feed we see that 95[percent] of spores of bacillus subtilis PB6 survive 4 minuts of double connditioning and pelleting at 85C. We not maesured Clostridia survive rate in those conditions.

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Chanthirasekaran raju
Kemin Industries, Inc
18 de marzo de 2010

Clostridium as an anaerobe with its spore forming characteristics is extreme resistance to physical changes and also to chemical agents. Spores of Clostridium perfringens survive in the boiling temperature (100 degree celsius) for more than an hour. Also, the pellet feed is prone for recontamination till it is taken by the animal.

As rightly said by Mr.Robert , Bacillus subtilis PB6 spores survive (95[percent]), the pelleting temperature. The concentration of PB6 offered in the product, meets the demand of the chicken, to control Necrotic enteritis.

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Amir Attar
Javaneh khorasan
19 de abril de 2010
in this paper was written pelleting doesnt effect on this product. but i think there is another problem because in conditioner moisture is increased due to steam. and maybe it has bad effect on this product.probably spores will be active.
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Chanthirasekaran raju
Kemin Industries, Inc
27 de abril de 2010
I appreciate the question of Mr.Amir Attar. In general, heat with moisture / moist heat is always more detrimental to microorganisms than dry heat alone. Recovery studies of Bacillus subtilis PB6 were based on the survival of the spores, and clearly showed that PB6 spores can withstand the pelleting conditions used. Also, the concentration of the PB6 given in the product meets the demand of the chicken to control Necrotic Enteritis.
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Chanthirasekaran raju
Kemin Industries, Inc
12 de junio de 2010



Thanks for the details brought to the attention of the esteemed readers. As you have informed rightly, the organism Bacillus subtilis PB6 discovered by Kemin possess the important characteristics which make it unique. They include:
&#61656 Derived from the healthy chicken gut
&#61656 Has definitive mode of action against Clostridium perfringens by producing antimicrobial substances
&#61656 Stimulates the growth of commensals by producing an important substance
&#61656 Heat stable, and industry friendly
&#61656 Patented product.
&#61656 Compatible with commonly used anticoccidials in the feed
More details are available in the EFSA’s scientific opinion.

The article quoted by you in British Poultry Science journal has compared Oregano essential oil and enzymes in its study.

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