Sarah Richardson41559181
Viruses have a huge impact on chickens globally; both in terms of animal welfare and financial losses for producers. There are many commercially significant chicken viruses, each constantly finding new ways to circumvent or overcome both the immune system and vaccines. Many viruses affect several avian species, and the migratory habits of many birds make virus containment extremely difficult.
With the current threat of avian influenza (AI), demand is increasing for an economically viable and effective control of viruses; however, there are consumer concerns about drug residues in food. There is potential to use one of the chicken’s main natural defences against viruses; a protein called chicken alpha interferon (ChIFN-α). ChIFN-α recognises the double RNA strand characteristic of viruses then inhibits their replication, with several viruses (including AI) having developed mechanisms to prevent the production of ChIFN-α.
Inspired by similar projects with human interferon, scientists have managed to introduce the ChIFN-α gene to lettuce, inducing the synthesis of ChIFN-α protein. When tested, the lettuce showed antiviral activity against vesicular stomatis virus. Lettuce (or other plants) that produce ChIFN-α could, in theory, be grown commercially and used in feed to boost the chicken’s interferon levels and increase their resistance to viral infection.
It is not yet known for sure that feeding the ChIFN-α-producing lettuce to chickens would be effective in improving immunity to viruses, nor is it certain that the crop could be grown commercially. Nevertheless, the findings have potential to prevent viral infection in chickens in a way that is economical and acceptable to consumers.
Primary references: http://www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=2367372www.en.wikipedia.org/wiki/Interferon
Secondary References:
http://www.who.int/mediacentre/factsheets/avian_influenza/en/index.html
www.npr.org/templates/story/story.php?storyId=4959373
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