Infectious Bursal Disease is the second important viral disease of poultry which affects the young growing pullets. The end fate appears in huge economic losses to poultry industry. Throughout the world, cheapest source of animal protein is chicken meat. It was initially reported in Europe; soon it spreads worldwide and causes drastic losses. In Pakistan, first of all this disease was reported in 1971. It is the first review to track the IBDV history in Pakistan. It provides comprehensive details of forty-six years researchers work in controlling this important disease. Different scientists worked to fill the gap areas to achieve the goal. Present review covers all the research aspects being explored in Pakistan since first report.

The re-emergence of virulent strains of the Infectious Bursal Disease Virus (IBDV) leads to significant economic losses of poultry industry in Pakistan during last few years. This disease causes the infection of bursa, which leads to major immune losses. A total number of 30 samples from five IBD outbreaks during the period of 2019–20 were collected from different areas of Faisalabad district, Pakistan and assayed by targeting the IBD virus VP2 region through RT-PCR. Among all the outbreaks, almost 80% of poultry birds were found positive for the IBDV. The bursa tissues were collected from the infected birds and histopathological examination of samples revealed severe lymphocytic depletion, infiltration of inflammatory cells, and necrosis of the bursa of Fabricius (BF). Positive samples were subjected to re-isolation and molecular characterization of IBDV. The Pakistan IBDV genes were subjected to DNA sequencing to determine the virus nucleotide sequences. The sequences of 100 Serotype-I IBDVs showing nearest homology were compared and identified with the study sequence. The construction of the phylogenetic tree for nucleotide sequences was accomplished by the neighbor-joining method in MEGA-6 with reference strains. The VP2 segment reassortment of IBDVs carrying segment A were identified as one important type of circulating strains in Pakistan. The findings indicated the molecular features of the Pakistan IBDV strains playing a role in the evolution of new strains of the virus, which will contribute to the vaccine selection and effective prevention of the disease.

A study conducted in the Faisalabad district sampled 50 cases across five IBD outbreaks, revealing an alarming 80 % infection rate among poultry. Our research focused on developing an immune complex (Antigen-antibody complex) with potential immunoprophylactic benefits to counter this formidable threat. Our study was based on producing egg yolk-derived polyclonal antibodies (IgY) targeting IBDV. Commercial layer birds were immunized with inactivated IBDV, yielding IgY antibodies extracted from their eggs exhibited substantially higher and more enduring antibody titers, with a geometric mean titer of 104. Further research involved the creation of an immune complex (ICx) where antigen was extracted from infected bursae tissues. The immunogenic response of ICx was assessed in poultry birds after a challenge with a virulent strain of IBD virus and compared to a conventional IBDV vaccine in poultry. Results revealed significantly higher and more enduring antibody titers induced by the ICx, offering enhanced protective immunity against the IBDV challenge, as evidenced by lower Bursa to bodyweight ratios in vaccinated birds.

Sanaullah Sajid, Sajjad ur Rahman, Mashkoor Mohsin, and Zia ud Din Sindhu. Microbiol. Biotechnol. Lett. 2022;50:430-5. https://doi.org/10.48022/mbl.2205.05013

This study aimed to evaluate the nutritional enhancement of wheat–oat blends by incorporating turnip powder at varying concentrations (10%, 20%, 30%, 40%, and 50%). The research assessed the impact of these blends on key nutritional components, including moisture, protein, fat, fiber, calcium, phosphorus, iron, and potassium. The wheat‐oat‐turnip blends were prepared and analyzed using standard nutritional methods, including proximate analysis and mineral content measurement. Results showed that increasing the concentration of turnip powder led to significant changes in moisture, protein, fat, fiber, and mineral content (p < 0.05). Notably, calcium levels were significantly higher in blends with higher turnip powder concentrations, while other minerals, such as phosphorus and potassium, showed a decreasing trend. Sensory evaluation revealed that a 30% turnip powder blend was most preferred in terms of appearance, aroma, flavor, texture, and overall acceptability. This study demonstrates the potential of incorporating turnip powder into cereal‐based products to improve nutritional profiles while addressing dietary gaps.