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 submited for necropsy after being found dead with no prior clinical signs.
- 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
- The disease itself is non-transmissible. It is more prevalent in genetically predisposed hens
- Mainly Affects
- Liveability and cull birds increased
- 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
Impact on Liveability
Impact on Production
Overall Economic Impact
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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.