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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:6, June, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(6): 1906-1913
DOI: https://doi.org/10.20546/ijcmas.2020.906.236


Haematological and Biochemical Alterations of Broiler Chicken Affected Naturally with Colibacillosis
Umar Amin*, S. A. Kamil, B. M. Wani, Saim Qureshi, S. A. Shah, Tanveer Ahmad Dar, S. Adil and M. S. Mir
Division of Veterinary Pathology, Faculty of Veterinary Sciences and Animal Husbandry, Shuhama, SKUAST-K, Kashmir, India
*Corresponding author
Abstract:

The present study was aimed to study the haematological and biochemical alterations of naturally occurring colibacillosis in broiler chickens. The haematological parameters studied were haemoglobin, haematocrit, TEC, MCV, MCH, MCHC, MPV, platelet crit, RDW, thrombocytes, TLC, heterophils, lymphocytes, monocytes, eosinophils and basophils. All these parameters in chicken affected with colibacillosis were comparable to non-infected chicken and within normal range. However, the serum biochemistry revealed marked alteration in liver function tests (AST and ALT), total protein, albumen and globulin in infected birds with values of 97.364 ±3.958U/L, 85.093 ± 1.557U/L, 5.431 ± 0.042g/dL, 2.420 ± 0.026g/dL, and 3.011 ± 0.040 g/dL respectively compared to non-infected chicken.


Keywords: Biochemistry, Broiler chicken, Colibacillosis, Haematology

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How to cite this article:

Umar Amin, S. A. Kamil, B. M. Wani, Saim Qureshi, S. A. Shah, Tanveer Ahmad Dar, S. Adil and Mir, M. S. 2020. Haematological and Biochemical Alterations of Broiler Chicken Affected Naturally with Colibacillosis.Int.J.Curr.Microbiol.App.Sci. 9(6): 1906-1913. doi: https://doi.org/10.20546/ijcmas.2020.906.236
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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