10.22376/ijpbs.2019.10.1.p1-12 Volume 4 Issue 4 2013 (October - December) Salmonellosis is one of the most important bacterial diseases with economic concern to all phases of the poultry. The study was aimed to generate chicken IgY against lessThan i greaterThan Salmonella typhimurium lessThan /i greaterThan and its physicochemical characterization to unbolt the obstacles for the usage of IgY as therapeutic agent in Poultry. lessThan i greaterThan Salmonella typhimurium lessThan /i greaterThan whole cell antigen was prepared and immunized in white leghorn chickens. The immune eggs were collected and IgY was purified from the yolk by PEG extraction method, the purity of the IgY extract was estimated by SDS-PAGE. The peak titer of Anti- lessThan i greaterThan S.tyhpimurium- lessThan /i greaterThan IgY in egg yolk was observed after 35 lessThan sup greaterThan th lessThan /sup greaterThan day from the first immunization by ELISA. Total IgY concentration was found to be 30.24 ± 0.25 mg/ml after 25 lessThan sup greaterThan th lessThan /sup greaterThan week of bird's age. The specific reactivity of IgY was relatively stable at 60 lessThan sup greaterThan o lessThan /sup greaterThan C and then significantly decreased at 70 lessThan sup greaterThan o lessThan /sup greaterThan C. The pH stability of IgY was observed between pH4.0 and pH 10. IgY was more resistant to Trypsin compared to pepsin. T. DIRAVIYAM , M. MENAKA, R. MAHENTHIRAN AND A. MICHAEL Chicken IgY, physicochemical property, Salmonella typhimurium, Poultry 343-350