Potential of Dried Egg Yolk as a Source of Immunoglobulins to Control Salmonella in the Gastrointestinal Tract of the Broiler Chicken

Potential of Dried Egg Yolk as a

Potential of Dried Egg Yolk as a

Source of

Source of

Immunoglobulins

Immunoglobulins

to

to

Control

Control

Salmonella

Salmonella

_{in the}

_{in the}

Gastrointestinal Tract of the

Gastrointestinal Tract of the

Broiler Chicken

Broiler Chicken

Christopher Marcq1_{, D. Portetelle}2_{, R. Chalghoumi}1,3_, A. Thewis1 _{and Y. Beckers}1

17th European Symposium on Poultry Nutrition August 25th, 2009 - Edinburgh - Scotland

1 Animal Science Unit, Gembloux Agricultural University, Belgium

2 Animal and Microbial Biology Unit, Gembloux Agricultural University, Belgium 3 Fund for the Research in Industry and Agronomy, Belgium

Egg yolk

Egg yolk

immunoglobulins

immunoglobulins

: IgY

: IgY

IgY : promising tool of IgY : promising tool of establishing

establishing passive passive immunity

immunity against enteric against enteric pathogens in poultry

pathogens in poultry

IgY against IgY against SalmonellaSalmonella ??

Source: Chalghoumi et al., 2009

Sensitivity to gastrointestinal Sensitivity to gastrointestinal

conditions ? conditions ?

Approach

Approach

Objective : Evaluate the gastrointestinal Objective : Evaluate the gastrointestinal stability of IgY

stability of IgY

Egg yolk preparationsEgg yolk preparations

FreezeFreeze--dried yolk powder (FYP)dried yolk powder (FYP)

SpraySpray--dried yolk powder (SYP)dried yolk powder (SYP)

FreezeFreeze--dried waterdried water--soluble fraction of yolk powder (WSFP)soluble fraction of yolk powder (WSFP)

Whole yolk powders

Semi-purified immunoglobulins

Hypotheses :Hypotheses :

IgY sensible to digestion ? IgY sensible to digestion ?  WSFPWSFP

Approach (2)

Approach (2)

ForceForce--feeding assayfeeding assay

Immunological characteristics of feeds : Immunological characteristics of feeds :

Control : no antibodies Control : no antibodies

IgY level in FYP = IgY level in SYPIgY level in FYP = IgY level in SYP

What in intestine ?

What in intestine ?

ELISA detection of undigested antiELISA detection of undigested anti--SalmonellaSalmonella IgYIgY

0 0,1 0,2 0,3 0,4 0,5 ST SE ST SE ST SE ST SE

Duodenum Jejunum Ileum Cecum

S p e c if ic I g Y a c ti v it y ( O .D . a t 4 5 0 n m ) FYP SYP WSFP Control

0 0,1 0,2 0,3 0,4 0,5 0,6 0,7 0,8 0,9 ST SE ST SE ST SE ST SE

Duodenum Jejunum Ileum Cecum

S p e c if ic I g Y a c ti v it y ( O .D . a t 4 5 0 n m ) 0,0 0,1 0,2 0,3 0,4 0,5 0,6 0,7 0,8 0,9 ST SE ST SE ST SE ST SE Duodenum Jejunum Ileum Cecum

S p e c if ic I g Y a c ti v it y ( O .D . a t 4 5 0 n m ) FYP SYP WSFP Control Undigested antibodies Partially digested antibodies (F(ab)’₂ fragments)

Conclusion

Conclusion

Need for additionnal protection to maximize the anti-Salmonella effect of the feed

additive

Only

Only partial resistancepartial resistance to digestive to digestive

conditions when IgY distributed in dried

conditions when IgY distributed in dried

egg yolk

egg yolk

Even if protective function of yolk (SYP)

Acknowledgments

Acknowledgments

ATISA ATISA a.s.b.la.s.b.l. and BIOPOLE . and BIOPOLE s.as.a., .,

Belgium

Belgium

Walloon Walloon CenterCenter of Industrial Biology of Industrial Biology

(CWBI), Belgium

(CWBI), Belgium

The support of The support of MinistryMinistry of Agriculture of Agriculture

of the

of the WalloonWalloon RegionRegion of of BelgiumBelgium (

(Service Public de Wallonie, Direction gService Public de Wallonie, Direction géénnéérale rale

operationnelle

operationnelle ““Agriculture, Ressources Agriculture, Ressources

naturelles et Environnement

naturelles et Environnement””), Namur, ), Namur,

Belgium

Belgium

For further information

Please contact marcq.c@fsagx.ac.be. More information on this and related projects can be obtained at www.fsagx.ac.be/zt.