New type of immuno-stimulant to increase antibody production in response to viral and bacterial vaccines

Using feed acidifiers, garlic and microbial cell extracts, a liquid product was developed and applied in a concentration of 1 ml/litre in drinking wat er before and during immunisation of poultry. The application of the experimental product started 2-3 days before vaccina tion and continued for 17-20 days. Consequently, there was a 37.6 to 266% i ncrease (on the basis of geometric mean titre values) in antibody productio n of the treated vs. control groups in several poultry models. These included parenteral application of vaccines prepared from inactivated goose parvovirus, Newcastle disease and Gumboro disease viruses, and from live egg drop syndrome (EDS) virus as well as from killed Salmonella enteri tidis, Pasteurella multocida and Leptospira pomona bacteria.