Effect of Experimental Clostridium perfringens Infection on Some Immunological, Hematological and Biochemical Values in Broiler Chickens

This study aimed to demonstrate the effect of Cl. perfringens infection on broiler chickens and compares between the effect of amoxicillin and / or organic acids on Cl. perfringens infection through the evaluation of hemogram, blood chemistry, hepato-renal functions and immune response through ELISA technique. One hundred one-day old chicks were divided into five equal groups. Group (1): negative control, Group (2): Clostridium perfringens type A (1.9×109 organism/ml) infected broilers, Group (3): infected chickens treated with amoxicillin (15 mg/kg. wt.) for 5 successive days, Group (4): chickens administered organic acids (1 mL /L water) then infected and Group (5): chickens infected and treated with both amoxicillin and organic acids. Cl. perfringens infection resulted in decreased appetite, ruffled feathers and brownish diarrhea with sudden death in some cases with a mortality rate up to 25%. Birds infected and treated with amoxicillin showed mild clinical signs with 15% mortalities. Majority of chickens supplemented with organic acids followed by Cl. perfringens infection or with organic acids and amoxicillin showed depression with a mild diarrhea and 10% mortality rate. Chickens infected with Cl. perfringens had macrocytic hypochrmic anemia, leukocytosis, heterophilia and monocytosis. In addition to, a significant decrease of total protein, albumin, phagocytic % and phagocytic index with a significant increase of total golbulins, liver enzymes activities, serum uric acid, creatinine and glucose levels. Treatment of Cl. perfringens infection with amoxicillin, organic acids alone or in combination resulted in a positive effect in treatment, ameliorating the severity of infection and a significant improvement in some immunological and biochemical parameters, the best results were observed with combination.