National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study was conducted in the Division of Livestock Production and Management, Faculty of Veterinary Sciences and Animal Husbandry (SKUAST- Kashmir) to assess the Salmonella count changes in the poultry farm waste different seasons of fermentation. Poultry farm waste in the form of poultry carcass (dead birds) and poultry litter was selected for this purpose. Nine treatment recipes formulated for fermentation were: T1:Poultry carcass + Poultry litter, T2:Poultry carcass + Poultry litter + Lactobacillus @ 1.0 per cent T3:Poultry carcass + Poultry litter + Lactobacillus @ 0.5 per cent T4: Poultry carcass + Poultry litter + Yeast @1.0 per cent T5: Poultry carcass + Poultry litter + Yeast @ 0.5 per cent T6: Poultry carcass + Poultry litter + Lactobacillus @ 1per cent + Yeast @ 0.5per cent T7: Poultry carcass + Poultry litter + Lactobacillus @ 1per cent + Yeast @ 1per cent T8: Poultry carcass + Poultry litter + Lactobacillus @ 0.5per cent + Yeast @ 0.5per cent T9: Poultry carcass + Poultry litter + Lactobacillus @ 0.5per cent + Yeast @ 1 per cent. At initial stage the overall highest Salmonella count of 8.58 log10cfu was observed in T2. At final stage, the significantly (P<0.05) highest Salmonella count of 1.08log10cfu/g was observed T1 (control group) and non-detectable Salmonella count was observed in all other treatments (except T3 and T4) during winter season. Similarly during summer season significantly (P<0.05) highest and lowest Salmonella count of 1.08 log10cfu/g in was observed in treatment group T1 (control group) and non-detectable (ND) levels of Salmonella count was observed in all other treatments. There was a drastic reduction in the Salmonella count from initial to secondary stage of composting during both the seasons. It was concluded that fermentation significantly reduces Salmonella bacteria in the poultry farm waste to give a secure and safe end product.
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