Survival of Newcastle disease virus (NDV) strain V sub(4)-UPM coated on three grains offal and exposed to room temperature

• Published in: African journal of biotechnology 2008-08, Vol.7 (15), p.2688-2692
• Main Authors: Echeonwu, GON, Iroegbu, C U, Ngene, A, Junaid, SA, Ndako, J, Echeonwu, I E, Okoye, JOA
• Format: Article
• Language: English
• Subjects: Newcastle disease virus; Sorghum; Zea mays
• ISSN: 1684-5315; 1684-5315

Newcastle disease virus (NDV) strain V sub(4)-UPM was investigated for its viability when coated on different grains offal following exposure to room temperature (RT) (21-27 degree C) for 8 weeks and using residual infectivity titration at weekly intervals in chick embryos as a measure of viability. The grains (maize, sorghum and millet) used for the study were processed to produce the offal which was dried in the sun before and at RT under a gentle air current after coating with virus. The time duration taken for the infectivity of the virus to drop below the minimum immunizing dose (MID) (log sub(10) EID sub(50)/g greater than or equal to 6.0) was compared for virus suspensions containing additive (2% gelatin) and without additive. Results showed that the virus coated onto the carrier foods offal without additive remained stable at greater than or equal to MID value for =3 weeks (millet), 3.5 weeks (sorghum) and approximately 5 weeks (maize) and with additive for approximately 5.2 weeks (sorghum), 5 weeks (millet) and approximately 6 weeks (maize) at RT. Thus, V sub(4)-UPM was found in this study to be stable even without additive for a minimum of 3 weeks on one of the grains offal, a reasonable time for the food vaccine to reach remote areas of most villages. It is concluded that the waste byproducts of any of these foods could be suitable as carriers for food-based vaccination of rural chickens in Nigeria.