Anti-microbia activities of LEM in poultry Department: Science Technology By: SIRJOSEPH Project ID: 8872 Rating: (5.0) votes: 1Rate this project12345 Price:₦4000 Get the Complete MaterialAbstractThe use of herbal treatment are one of the possible ways to treat diseases caused by multidrug-resistant bacteria. In this study, the antimicrobial activities of lem in poultry were investigated using the agar well diffusion method against Staphylococcus aureus and Escurerichia coli. The results revealed that the plant contains significant antimicrobial potency on the test organisms from the zone of inhibition (Average Value) of 15mm on Staphylococcus aureus and 10mm on Escurerichia coli. The present study, therefore, concluded that Lem (Lemongrass Extract) possesses considerable antimicrobial activity and positive effects on poultry growth and health. While it may not entirely match the efficacy of synthetic antibiotics in terms of pathogen inhibition, its advantages in promoting sustainability, safety, and natural poultry production make it an excellent candidate for integration into modern farming practices. The study reinforces the urgent need to transition from heavy antibiotic use to more natural, plant-based alternatives. Lem not only supports growth performance but also helps in minimizing chemical residues in meat and reducing the development of antibiotic resistance. Further studies should be carried on the identification, isolation and testing of the pharmacological properties of the bioactive compound. Poultry farmers, especially those in organic and semi-intensive systems, should consider incorporating Lem into their production routines either as a feed additive or as a water-soluble supplement. Agricultural extension agents and policymakers should create awareness about natural growth promoters like LEM....Preview Download Preview +Other Science Technology project topics and materials you might be interested in»Design and construction of cell phone charger»Sugar contents in three different soft drinks (Lacasera, Sprite, Schweppes)»Bacteriological qualities of food thickener deuterium microcarpum (ofor) and brachystegia eurcycoma (achi) sold in Owerri main market»Physiochemical assessment of soil samples from Nwambe Reserve Forest, Ndubia Igagu Izzi L.G.A, Ebonyi State.»Physico-chemical assessment of soil sample from Igbagu reserve forest in Ebonyi State»Obstacle detection robot with ultrasonic sensor»Qualitative production of biodiesel using neem seed oil»Antitrypanosomal activity of ethanol extract of Tridax Procumbent leaf and whole flower on T. Brucei infected rats (Invitro and Invivo)»Fungi associated with the deterioration of in-can and painted walls of Akanu Ibiam Federal Polytechnic, Uwana»Pharmacological activities of plant secondary metabolites»The assessment of surface water quality in Otamiri river in Nekede, Owerri west, Imo state»A study on the effects of beer on the efficacy of antimalarial drug administered 1hour before beer consumption in albino rats»Microbial load of some dehydrated foods with special reference to dried tomatoes and mushrooms»Theory and application of direct hydrocarbon indicators»Production of potassium salt K2So4 from agricultural waste unripe plantain peels