Using Different Cooking Methods for The Infected Chicken Meat with Some Diseases and Its Effect on Mice

Abstract

infected with E. coli O78. All chickens were fed Al Asema Feeds for 15 days. After two weeks of infection chickens were slaughtered at the same age to the comparable experimental conditions and different investigations were carried out on it. Chicken meat is considered one of the most popular protein foods overall the world due to it's relatively cheap, and their specific sensory attributes as well as increasing tendency of the public to consider white meat as being healthier compared to red meat. Chicken is exposed during the period of her life for many infectious diseases, including bacterial diseases that can be transmitted through food and cause food infection to humans. Salmonellosis and colibacillosis were considered the major bacterial diseases in the poultry industry worldwide. Thus, the object of this study was to clarify the following:  Effect of bacterial infection diseases on nutritional value and physical properties of chicken meat comparing to that of healthy chicken meat.  Effect of feeding on different cooking methods for chicken meat on their microbial content and nutritional value comparing to that of healthy chicken meat.  Effect of feeding on different cooked chicken meat (healthy / infected before cooking) on experimental rat’s body weight and relative organs weights (liver, kidney and heart).  Effect of feeding on different cooked chicken meat (healthy / infected before cooking) on liver function, lipids profile and kidney function of experimental rats.  Histopathological changes that might occur on internal organs of experimental rats after feeding on different cooked chicken meat. The current study was conducted on 75 broiler chickens (Sasso) aged 40 days old were obtained from Qena’s Governorate poultry wholesale in April 2013. Chickens were classified randomly into 3 groups (each of 25 chickens) and kept in 3 separated rooms. The first group was healthy group that represented the control group, the second group was infected with Salmonella enteritidis, and the third group was The chickens were cooked using four different cooking methods (boiling, Braising, roasting, and frying). After cooking, each of cooked samples was examined bacteriologically to investigate the presence of microbes (Salmonella / E. coli) 78 Female White Albino rats (Sprague Dawley strain) initially weighing 60 - 80g were obtained from International Research Center, Dokky, Cairo, Egypt. Rats were housed individually in wire cages under the normal laboratory conditions and fed the basal diet for a week as adaptation period. Body weight gain and feed intake were calculated through and by the end of the experiments. Rats were divided into 13 groups each group contained (6 rats) as following: Group (1): Control group fed basal diet and groups from group (2) to group (13) were fed diet contained different cooked chicken meat.