Effects of storage time and temperature on amylopectin levels and oocyst production of Eimeria meleagrimitis oocysts

Abstract

SUMMARYEimeria meleagrimitis oocysts were stored at 4, 22, 32 or 41·5 °C for up to 1 year. Decreases in amylopectin levels (measured as glucose) and viability (measured as oocyst production and mortality in turkeys) of the oocysts were generally related to the length of time in storage and the storage temperature. Oocysts assayed immediately after harvest contained 58·29 ± 0·75 μg of glucose/106 oocysts. When the oocysts were stored at 4 °C for 162 days, the amylopectin level decreased to 65% of the original level. In oocysts stored at 22, 32 and 41·5 °C, amylopectin declined to approximately 20% within 162, 76, and 41 days, respectively. Oocysts stored at 4 °C for 1 year produced more oocysts in turkeys than the original fresh isolate, but caused no mortality. Oocyst production from oocysts stored at 22 and 32°C decreased gradually until, after 9 and 7 months respectively, no patent infections were produced. Oocyst production from oocysts stored at 41·5 °C was markedly reduced within 1 month and was not detected after 4 months.