Undergraduate Researches

Antibacterial property of blue gum (Eucalyptus globulus ) essential oil against Staphylococcus aureus in Philippine native chicken

Mon, 01 Apr 2024 00:00:00 GMT

Antibacterial property of blue gum (Eucalyptus globulus ) essential oil against Staphylococcus aureus in Philippine native chicken Carisma, Rey S., Jr. Staphylococcus aureus is a gram-positive bacterium that can cause septicemia and affection of the skin, joints, as well as sepsis and death in poultry animals. It is the most common cause of bumblefoot in chickens. Eucalyptus is rich in substances such as 1,8 cineole, terpenes and phenolic compounds that are responsible for inhibiting bacterial growth. The study was conducted to assess the minimum inhibitory concentration and zone of inhibition as well as evaluation of the concentration of eucalyptus oil according to potency. This research involved a total of 30 Petri plates, 100µl Staphylococcus aureus bacteria, 500µl tylosin at higher dose, 250µl tylosin at lower dose, 500µl VCO, 500µl distilled water. The concentrations were laid out using a complete randomized design (CRD) and two-factor (CRD). The EEO assessed through MIC after 24 hours of post exposure revealed that 100% EEO concentration has the highest mean percentage (62.20%). In addition, treatments 85% to 100% EEO concentration had a wider ZOI. Furthermore, the results show that the antibacterial potency of Blue Gum (Eucalyptus globulus) against Staphylococcus aureus is 75.32%, which means that the antibacterial property of EEO is potent, based on standard potency of 60 to 150 percent. Thus, EEO can act as an alternative in controlling Staphylococcus aureus isolated from Philippine Native Chicken. Abstract only

Assessment of the blood chemistry and hematological effectiveness of garlic (Allium sativum) tea on Mycoplasma gallisepticum inoculated native chicken

Thu, 01 Feb 2024 00:00:00 GMT

Assessment of the blood chemistry and hematological effectiveness of garlic (Allium sativum) tea on Mycoplasma gallisepticum inoculated native chicken Ascaño, Karen Grace M. Mycoplasma gallisepticum (Mg) is a major poultry pathogen that causes significant economic losses in the poultry industry. The study was conducted to examine the effects of garlic (Allium sativum), Betel Nut, and Asiatic Bitter Yam on the blood biochemical and hematological components of infected hens. The results of the study showed that garlic tea had significant antibacterial activity both In Vitro (in a laboratory setting) and In Vivo (in live animals). The garlic tea was effective in inhibiting the growth and reduce the infection rate and severity, indicating their potential as a natural alternative for controlling this pathogen. Moreover, the results showed that the mean level concentration of albumin, aspartate transaminase (AST), glucose, cholesterol, uric acid, and alanine transaminase (ALT) of nine native chickens increased its level concentration with a 0.994 mg/dL into 0.210 mg/dL, 38.064 into 25.990 µ/L, 156.617into 58.631 µg/L, 1.140 into 0.760 µg/L, 0.066 into 0.021mg/dL, 59.983 into 53.886 µg/L, respectively. The hematological parameters showed that WBC, RBC, HGB, HCT, and MCV decreased in the blood, whereas the LYM, MCH, and MCHC increased. White blood cells showed the highest decrease, from 224.700 x109 to 173.689 x109 per liter. On the other hand, the mean corpuscular hemoglobin concentration showed the highest increase, increasing from 34.111 to 173.689 g/dL. These findings suggest that the use of garlic tea to control the presence of Mycoplasma gallisepticum in native chicken could have a significant impact on the biochemical and hematological components of the blood. Abstract only

Morphological characterization of microorganisms affecting the freshness of chicken meat from selected markets of Santa Barbara, Iloilo

Tue, 01 Jul 2025 00:00:00 GMT

Morphological characterization of microorganisms affecting the freshness of chicken meat from selected markets of Santa Barbara, Iloilo Paniza, Jessah E. The research sought to determine the nature of the bacteria and examine how chicken meat pH influences their growth. Chicken meat samples were obtained from different public markets and meat vendors in Santa Barbara. Routine microbiological methods were utilized, such as culturing on agar, Gram staining, and microscopic observation for morphological characterization. The pH was obtained to gauge the alkalinity or acidity of the meat samples and monitor bacterial growth at different pH values. The presence of both Gram-negative and Gram-positive bacteria was indicated in the results, with typical morphologies. Growth for a number of isolates was observed between pH 6 and 9, suggesting that slightly acidic to alkaline conditions are favorable for bacterial growth. Furthermore, the presence of high Colony Forming Unit (CFU) values in certain samples points to potential public health risks associated with microbial contamination. Better hygienic procedures are required when handling and storing meat in local markets due to the presence of possible pathogenic and spoilage organisms. Results of this study highlight how important food safety knowledge and microbiological surveillance are to reduce the health risks to the population. Knowledge of microbial properties and ecological affinities aids in improving meat preservation practices and greater consumer protection in local communities. Abstract only

Morphological characterization of microorganisms affecting the freshness of chicken meat from selected markets of Leganes, Iloilo

Thu, 01 May 2025 00:00:00 GMT

Morphological characterization of microorganisms affecting the freshness of chicken meat from selected markets of Leganes, Iloilo Deatras, Joseph Emmanuel S. This study explored the bacterial contamination in chicken meat collected from various public markets and retail stores in Leganes, Iloilo City. A total of eight samples were analyzed to determine the microbial presence through morphological characterization and pH level evaluation. Different culture media (BHI, MCA, MSA, NA, PDA, SSA, and TSI) were used to identify a broad range of bacterial species. The collected samples were collected in the Central Philippine University (CPU) Laboratory Research Center. Colony morphology, Gram staining, and catalase tests were performed. The growth of various bacteria was manually counted using a machine colony counter. Results revealed that both Gram-positive (Staphylococci, Streptococci) and Gram-negative bacteria, including potential pathogens like Salmonella spp. and Citrobacter spp. The pH analysis indicated that most samples remained in the alkaline range (pH 8–10), suggesting initial freshness, while two samples (E and F) consistently showed an acidic pH (6), which is susceptible to spoilage and bacterial growth. The colony-forming unit (CFU) counts in each sample reflected different levels of contamination, which were mostly influenced by various factors. With the increasing global consumption of chicken meat, there is a crucial need to improve handling and storage areas to reduce the risk of bacterial contamination. Abstract only