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Aim: To study the prevalence of antimicrobial resistance due to extended spectrum beta-lactamase (ESBL)-producing Escherichia coli in samples collected from the ceca of healthy broilers of poultry sale outlets (PSOs) Jabalpur. Materials and Methods: A total of 400 cecal swab samples were taken randomly from freshly slaughtered poultry of 39 PSOs located at four different zones or areas of Jabalpur and were screened for the presence of ESBL-producing E. coli using standard methods. Further they were characterized phenotypically by standard methods. Results: All the 400 samples were screened for E. coli producing ESBL enzyme. Among the samples positive for E. coli 135 were positive for ESBL E. coli giving an overall prevalence of 33.5%. Conclusion: This study related to the prevalence of ESBL-producing E. coli in healthy broilers in Jabalpur is indicative of antibiotic resistance prevalent in the healthy birds which are used for human consumption as well. It also signifies resistance prevalent against beta-lactam antibiotics including third and fourth generations of cephalosporins. [ABSTRACT FROM AUTHOR]

Aim: Present study pertains to lime treatment of olive meal to improve its digestibility. The objective of the present study was to assess the in vitro dry matter degradability of total mixed ration containing lime treated olive meal at varied levels of maize replacement to know the optimum level of lime and treated olive meal as maize replacement in small ruminant diets. Materials and methods: Study was carried out in two phases. In phase I, A complete diet was formulated and treated with lime at variable concentrations (0-8%) at 25% of maize replacement and subjected to in vitro studies as per Tilley and Terry. On the basis of the results of this phase, a concentration of lime for olive treatment was selected and tested at variable levels of maize replacement (0-50%) by treated olive cake in phase II. Data was analyzed as per the procedures suggested by Snedecor and Cochran. Results: The in vitro dry matter digestibility (IVDMD) of composite diet increased from 43.95% at 0% lime treatment to 48.68% on treating with 8% lime with significant (P<0.05) increase at 6% treatment level. Lime treatment beyond 6% had no further significant effect on improving the digestibility. Graded levels of maize replacement by olive meal treated with 6% lime (lime percentage selected from phase I) showed that the in vitro digestibility of mixed ration was not compromised up to 40% replacement level of maize by treated olive meal. Improved digestibility with lime treatment may be due to weakening of internal Hydrogen bonding, thereby disrupting the fiber structure in olive meal. Further lime may be saponifying the high level of fat present in olive meal, which may otherwise negatively impact the digestibility values. Conclusion: It can be concluded that the treatment with up to 6% of lime can effectively increase the digestibility of olive meal. Treated olive meal can replace up to 40% of maize from daily ration without affecting the digestibility of composite ration. Thus incorporating lime treated olive meal may prove beneficial to livestock producers. [ABSTRACT FROM AUTHOR]

Litter material was obtained from broiler birds, reared on chaffed straws of wheat (T1 to T4) and paddy (T5 to T8) at floor spaces of 0.15sq.m/bird (T1, T2, T5 & T6) and 0.18sq.m/bird (T3, T4, T7 & T8). The litter material was then mixed with 10% molasses (DMB).The treatment groups (T2, T4, T6 & T8) were inoculated by 1% (v/w) fermented milk on fresh weight basis whereas control groups (T1, T3, T5 & T7) were not inoculated. All the stacks were covered with polythene sheet and ensiled for 21 days. Pooled over values of crude protein in the control groups, where fermented milk was not added, averaged 24.71 % before ensiling and it reduced to 20.57 % after ensiling. The corresponding values in the treatment groups, where fermented milk was added, were 24.76 and 21.31 %, respectively, indicating significantly (P < 0.05) lesser losses of crude protein when ensiled with fermented milk. The pH of silage reduced from 7.6 to 6.0 in control group, whereas it reduced from 7.8 to 5.6 in the stacks in which fermented milk was added. Reduction in pH of silage is due to higher production of volatile fatty acids in the ensiled material inoculated by fermented milk, thereby indicating beneficial effect of fermented milk in silage making. [ABSTRACT FROM AUTHOR]