Key result
Vaccine A induced significantly higher mean hemagglutination inhibition titers compared to vaccine B (4.6 vs 3.4, P<0.05) in broiler chickens.
RCT (n=72)
Randomly divided
No
This study evaluates the quality of two commercial Newcastle disease vaccines in-vitro and in-vivo to understand potential causes of vaccine failure in poultry.
Does not justify changes in poultry vaccination; leaves open vaccine quality as a cause of field failures.
Background and Aims: Newcastle disease (ND) is a highly contagious disease in poultry with economic losses in the world. Vaccination is one of the most important ways for prevention and control of NDV, but there are reports of ND outbreaks in vaccinated chickens. Poor quality of the vaccines is one of the reasons of vaccine failure. In this study the quality of two commercial oil-emulsion Newcastle disease virus (OE-NDV) vaccines was evaluated in in-vitro and in-vivo. Materials and Methods: For in-vitro study, the amount of total protein and quantity of retrieved hemagglutination activity (HA) of the vaccines were recovered and measured, then, the amount of recovered total protein and retrieved HA were compared with the serologic responses induced in chickens by each vaccine(in-vivo study).
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Rajabi et al. (2016) conducted an RCT in Newcastle disease (n=72). Commercial oil-emulsion Newcastle disease vaccine A vs. Commercial oil-emulsion Newcastle disease vaccine B was evaluated on Mean Hemagglutination inhibition (HI) titers at 3 weeks post-vaccination (p=<0.05). Vaccine A induced significantly higher mean hemagglutination inhibition titers compared to vaccine B (4.6 vs 3.4, P<0.05) in broiler chickens.
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