The effect of different viral vaccines adjuvants on the quality of meat and organs of vaccinated sheep and birds

Abstract

This thesis highlighted the effect of the adjuvants used with some vaccines on the quality of meat and meat organs as well as their effect on the protein contents; also the residual effect of these adjuvants was studied.

The used vaccines were the Foot and Mouth Disease and Newcastle Disease vaccine adjuvant with aluminium hydroxide gel, and Fowl Pox vaccine in combination with levamisole.

Fifteen sheep were used for inoculation of Foot and Mouth Disease vaccine adjuvant with aluminium hydroxide gel. One hundred and fifty chicks were used; 75 birds were used for inoculation of aluminium hydroxide gel adjuvant ND vaccine and the other 75 birds for fowl pox vaccine in combination with levamisole. Groups of these animals and birds were slaughtered at 2, 7, 15, 21 and 30 days post inoculation intervals and samples were collected from muscles and different organs, part of these samples was preserved in 10% formol saline and other part was stored at -20°C to apply the following tests :

1. Detection of aluminum concentration in samples of sheep and chicken noculated with aluminum hydroxide gel adjuvant Foot and Mouth disease; and Newcastle disease vaccines, by atomic absorption spectrophotometry.