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The effect of different viral vaccines adjuvants on the quality of meat and organs of vaccinated sheep and birds
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Abstract: This thesis highlrhted the effect of the adjuvants used with some vaccines on the quality of meat organs as wel as their effect on the protein contents; also the residual effect of these adjuvants was studied.
This vaccines were the foot and mouth disease and Newcastle disease vaccine adjuvant with aluminium hydroxide gel, anf fowl pox vaccine in combination with levamisole. Fifteen sheep were used for inoculation of FMDV adjuvant with aluminium hydroxide gel. One hundred and fifty chicks adjuvant were used; 75 birds were used for inoculation of aluminium hydroxide gel adjuvant ND vaccine and the other 75 birds for fowl pox vaccine in combination with levamisole. Groups of these animals and birds were slaughtered at 2,7,15,21 and 30 days post inoculation intervals and samples were collected form muscles and different organs, part of these samples was preserved in 10% formla saline and other oart was stored at -20oC to apply the following tests:
1- Detection of aluminium concentration in samples of sheep and chicken noculated with aluminum hydroxide gel adjuvant FMD;Newcastle disease vaccines, by atomic adsorpation spectrophotometry.
2- Detection of levamisole residuals in samples of chicken inoculated with Fowlpox vaccine with evamisole by gas chromatography.
3- Estimation of protein level in all samples of sheep and chicken inoculated by either aluminium hydroxide gel or levamisole vaccines.
4- Detection of sensory panel characterisics of sheep and poultry inoculated with either aluminium hydroxide grl or levamisole adjuvant vaccines.
5- Histopathological studies on sections from different samples of sheep and chicken collected after inoculation with aluminium hydroxide gel or levamisole adjuvant vaccines.
The results were summarized in the following poins:
1) The ratio of aluminium contents in the ration and water used in feeding the experimental sheep and chicken showed that the ration of sheep contains 0.676 PPM, chicken 0.85 PPM and water 0.0043 ppm were considered as controls.
2) The aluminium concentration in sheep samples revealed that muscels fat, spleen, liver and kidney contained 27,30,35,33 and32 PPM respectively. Also the high level of aluminum after inoculation decreased gradually till reaching the control limits on the 30th day post inoculation.
3-)The aluminium concentration in chicken samples showed that the muscles, fat, spleen, liver and kidney contained the highest levels of aluminium (22.7,23.5,25.7,23.2 and 22.6 PPM Respecivley). The level declined till reaching hteir normal limits 30 days post inoculation.
4) the level of levamisole in meat and organs of chicken inoculated with levamisole and fowl pox vaccine, demonstrated that muscle and gizzard did not conatin any traces of levamisole, while fat, spleen, liver and kidney contained the highest level (3.1,3.8,4.03 and 3.5 ppb, respectively). levamisole began to disappear from the 15th day post inoculation, while it was completely not detected from 21-30 days post inoculation in all samples.
5) The protein levels were detected in all samples showed that the levels were within the normal limits either for aluminium hydroxide or levamisole, and this level is not affetced in any period of the experiment (form2nd to 30th day post inoculation).
6) Sensory panel characteristics of all samples revealed that both adjuvants (aliuminium hydroxide or levamisole)had no effect on the [alatability of the consumed meat and organs, where no change occured in the tenderness, juiciness and flavour of tested samples.
7) The histopathological sections developed as a results of vaccination of sheep with aluminium hydroxide adjuvant vaccines, showed mild to moderate changes in fat, spleen, liver, heart, lung, kidney and testicles; such changes were the same in case of chicken organs(fat,spleen, liver, heart, lung, kidney and gizzard) and faded in the following weeks post vaccination. These changes were moderate to severe in case of chicken vaccinated with levamisole adjuvanted fowl pox vaccine, but were present in tissues of fat,spleen, liver, heart, lung, kidney and gizzard and began to subside by the 2nd , 3rd and 4th week post vaccination.
From this study, we can say that aluminium and levamisole can be precipitated in meat and organs after vaccination of animlas and birds with adjuvant vaccine till 30 days post inoculation; thus all restrictions must be applied to prevent reaching these substances the human been during consumption of meat.
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| Publication year |
1999
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| Availability location |
معهد بحوث الامصال واللقاحات البيطرية
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| Availability number |
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| Organization Name |
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| Country |
Egypt
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| Author(s) from ARC |
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| Agris Categories |
Animal diseases
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AGROVOC
TERMS |
Adjuvants.
Aphthovirus.
Birds.
Meat.
Sheep.
Vaccines.
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| Proposed Agrovoc |
aluminium hydroxide;
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| Publication Type |
PhD Thesis
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