The number of human cases of salmonellosis in the EU was 94,625 in 2015. Considering the source of these infections, Salmonella spp. was most frequently detected in broiler chicken meat and Salmonella Enteritidis (SE) was the most commonly reported serovar. The efficacy of probiotics in limiting Salmonella spp. infection in poultry has been demonstrated in numerous papers. The administration of probiotics at the level of primary production reduces the risk of contamination of poultry food products with Salmonella spp. A study was carried out in order to determine the potential for reducing the Salmonella spp. population in broiler chickens with the use of the Lavipan (JHJ, Poland) probiotic that comprised selected stains of lactic acid bacteria and Saccharomyces cervisae. Salmonella spp.-free broiler chickens were divided into two groups and received the same feed with (group L) or without (group C) the probiotic throughout the experiment. All day-old chickens were infected per os with SE. Samples of cecum content were collected 2, 4, and 6 weeks after SE infection and pectoral muscles were collected 6 weeks following SE infection for the evaluation of the SE population number. Serum samples for serological examinations were collected 6 weeks after infection. Six weeks after infection, the number of SE-positive cecal samples was lower in the L group (12.5% positive) in comparison to the C group (87.5%). Similar results were demonstrated for the muscle samples (25% in contrast to 87.5%). At the same time, in both cases, the SE CFU/g was significantly lower in the L group. The results of our study indicate that Lavipan was capable of reducing the population of SE in the gastrointestinal tract, which eventually improved the hygienic parameters of the pectoral muscles. Four weeks after infection, SE was not detected in any of the experimental groups. In both groups, no specific anti-SE antibodies were detected.
This paper shows results of researches of a structure and mechanical properties of metal sheets of IF steels subjected torecrystallization annealing. The annealing was held in the scope of the temperature of 600-900°C over 25 min time. The impact of heat treatment on changes of properties and structure of the researches steel has been analysed. During annealing typical processes of rebuilding of the structure deformed as a result of cold deformation in the form of forming new recrystallized grains and their growth were observed. As the temperature of annealing increases the hardness of the material gradually decreases.
This research paper shows the influence of a repeated SPD (Severe Plastic Deformation) plastic forming with the DRECE technique (Dual Rolls Equal Channel Extrusion) on hardening of low carbon IF steel. The influence of number of passes through the device on change of mechanical properties, such as tensile strength TS and yield stress YS, of tested steel was tested. The developed method is based on equal channel extrusion with dual rolls and uses a repeated plastic forming to refinement of structure and improve mechanical properties of metal bands [1-2]. For the tested steel the increase of strength properties after the DRECE process was confirmed after the first pass in relation to the initial material. The biggest strain hardening is observed after the fourth pass.