Authors : Jenn-Fa Liou, Jen-Wen Shiau, Chein Tai and Lih-Ren Chen
Abstract: This study investigates the immunization response of different breeds of chickens to Escherichia coli (E. coli) antigen and the function of specific Immunoglobulin in Yolk (IgY) produced. The antibody was raised by the intramuscular immunization of White Leghorn hens and Lohmann hens with inactivated E. coli antigen either from a Commercial vaccine (CM) or isolated from a local farm (AF). Anti-E. coli IgY antibodies were isolated using the water extraction method and their E. coli inhibitory effects were then determined. The anti-E. coli IgY production levels of White Leghorn chickens/Lohmann chickens immunized with the CM and AF antigens were 65.28/55.78 μg mL‾1 WSF and 48.31/14.4 μg mL‾1 WSF, respectively. The specific IgY from White Leghorn chickens immunized with CM antigen exhibited a superior inhibitory effect on the growth of activated E. coli. The least effective concentration to inhibit the growth of activate E. coli for this specific IgY was 63 μg mL‾1 WSF. The passive protective effect of egg-yolk antibodies against E. coli K99 infection in neonatal piglets indicates that piglets treated with antibodies from the hens immunized against Enterotoxigenic E. coli (ETEC) were protected against the deleterious effects of this organism.
Jenn-Fa Liou, Jen-Wen Shiau, Chein Tai and Lih-Ren Chen, 2011. Production of Egg Yolk Immunoglobulin Against Escherichia coli From White Leghorn and Lohmann Chickens. Journal of Animal and Veterinary Advances, 10: 2349-2356.