Amyloidosis in Laying Hens

Amyloidosis in Laying Hens

Amyloidosis in Laying Hens

Amyloidosis is a well-recognized disorder in birds characterized by deposition of proteinaeous material between cells in various tissues and organs of the body.

No specific clinical signs or gross lesions are associated with systemic amyliodosis. In Brown egg-laying type chickens, locomotor problems due to swollen joints and weight loss can be encountered. But often the birds with amyloidosis are submitted for necropsy after being found dead with no prior clinical signs. The affected joints are enlarged, swollen and contain orange-yellowish matter. Brown egg-laying type chickens are particularly susceptible to amyloid arthropathy associated with Enterococcus faecalis and Mycoplama synoviae (MS).

Observed Clinical Signs Happenings

Visibly sick birds

  • Few visibly sick birds

Mortality

  • Low mortality or increases gradually

Dead birds

  • Poor body fleshing condition (weight loss)

Egg Drop

  • Egg production declines gradually

Lameness or unusual movement incoordination ataxia

  • Locomotor problems, claudication

Body Parts (Neck, wings, breast, abdomen, shanks, legs, hock, feet, joints, vent, and skin)

  • Swollen joints / enlarged joints (Brown egg-laying type chickens are particularly susceptible)
  • Swollen abdomen
  • .The affected joints are enlarged, swollen and contain orange-yellowish matter.

 

Amyloidosis in Laying Hens does not exhibit or manifest any of the following clinical signs happenings:

  1. Egg production declines rapidly
  2. High mortality or increases rapidly
  1. Dead birds:  Good body fleshing condition
  1. Many visibly sick birds
  2. Flock behaviour activity change
  3. Droppings abnormalities
  4. Respiratory abnormalities
  5. Neurological Nervous
  6. Eyes abnormalities
  7. Body Parts (Neck, wings, breast, abdomen, shanks, legs, hocks, feet, joints, vent, and skin) abnormalities
  8. Feathers abnormalities
  9. Feed Consumption Changes
  10. Diet or Feed Changes
  11. Shell quality defects
  12. Internal Egg defects

 

DDX

If you are not sure about Mortality then, rule out the following disorders:

If you are not sure about Mortality and/or any affected body parts (Swollen joints / enlarged joints) then, rule out the following disorders:

 

 

Causing Agents
Bacterial Infection. Caused by a prolonged stimulation of the immune system usually due to chronic bacterial infection such as Enterococcus faecalis but not by all E. faecalis isolates and Mycoplasma synoviae particularly in brown egg-laying type chickens. Other bacteria such as E. coli, Salmonella enteritidis and Staphylococcus aureus Mycoplasma gallisepticum, and hepatitis-splenomegaly syndrome have also associated with amyloidosis.
Affected Systems/Organs
Locomotor System. Foot and leg joints
Spread
The disease itself is non-transmissible. It is more prevalent in genetically predisposed hens
Mainly Affects
Liveability and cull birds increased
Solution
Adequate management to prevent chronic infections or stress in hens would reduce the incidence of amyloidosis. Control of predisposing infection. Drug therapy (antinflammatory drug). Amyloidosis arthropathy in the joints was enhanced by feeding a high dose of vitamin A.
Suggested Actions
  • Can be confirmed with clinical signs and gross lesions
  • Can be dealt with in house
  • Technical assistance recommended
  • Can be managed with feed additives, off-the-shelf medications
  • Diagnosis should be confirmed with rapid assays and/or a certified laboratory
  • Veterinary intervention is recommended

Impact on Egg quality

0

Impact on Liveability

1


Impact on Production

0

Overall Economic Impact

1



Y.M. Saif. 2008. Disease of Poultry. 12th Edition. page 1152

David E. Swayne. 2013.  Diseases of Poultry 13th Edition. page 1237

Mark Pattison, Paul F. McMullin, Janet M. Bradbury. Dennis J. Alexander. 2008. Poultry Diseases. 6th Edition.

Paul McMullin. 2004. A pocket Guide to Poultry Health and Disease. First Edition.

Steven Leeson, John D. Summers. 2008. Commercial Poultry Nutrition. Third Edition.

Donald D. Bell, Williams D. Weaver. 2009.  Commercial Chicken Meat and Egg Production. Fifth Edition.

 

AVES © 2015                   Privacy Policy | Terms of Use