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Infectious bursal disease (IBD), also known as Gumboro disease, is a contagious disease affecting young chickens, which is economically significant in the poultry industry due to reduced resistance to other diseases and diminished vaccine efficacy. The stability of lyophilized live vaccines is a critical factor for successful vaccination. The primary issue with these vaccines is the reduction in viral titer during the lyophilization process or due to improper storage and cold chain conditions. Stabilizers are compounds added during the production stages of vaccines, helping to maintain their potency and efficacy throughout manufacturing, storage, and administration. Various chemical substances, such as neutral salts, carbohydrates (including disaccharides like sucrose, lactose, maltose, and trehalose), sugar alcohols (e.g., sorbitol and mannitol), amino acids, and peptides, are commonly used to stabilize proteins, including vaccines. The present study was designed to identify a suitable stabilizer for the Gumboro vaccine to extend its shelf life. In this research, five stabilizer combinations—lactose-whey powder, lactose-egg albumin, lactose-peptone, gelatin-sorbitol, and skim milk—were selected, and their effects on the stability of the infectious bursal disease virus were evaluated. The lactose-whey powder and skim milk stabilizers demonstrated the best conditions for preserving viral titer and moisture content.
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