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Probiotics and prebiotics in poultry nutrition
Under normal circumstances, there is a delicate balance of beneficial and pathogenic bacteria in the gastrointestinal tract (GIT). This is influenced by symbiotic and competitive interactions and relationships. The microbial communities will not only protect the GIT but also enhance productivity in the host. The use of probiotics and prebiotics are two approaches that have been examined and can potentially reduce enteric diseases in poultry and also enhance their productivity. These substances have been proposed to assist in the prevention of carcass contamination and improve the immune response in the chicken. Probiotics have been defined as 'a live microbial feed supplement which beneficially affects the host animal by improving its intestinal balance' (Fuller, 1989). The probiotic mode of action is by 'competitive exclusion', meaning there is competition for attachment sites in the GIT.
Q: How relevant are probiotics and prebiotics in the poultry industry right now? A: At this time, they are very important because they are alternatives to antibiotics. The worldwide situation, with the...
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Background & Aims Butyrate has been shown to potently regulate energy expenditure and lipid metabolism in animals, yet the underlying mechanisms remain to be fully understood. The aim of this study was to investigate the molecular mechanisms of butyrate (in the form of butyrate glycerides, BG)-induced lipid metabolism at the level of gene expression in the jejunum and liver of broilers. Methodology/Principal Findings Two animal experiments were included in...
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Chinese: A fat digestion and absorption enhancer for feeding monogastric species
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Justin Fowler, Professor at the University of Georgia, went over his research on the benefits of sodium butyrate, and also pointed out Direct-Fed Microbials as one of the most effective alternatives to antibiotics, during IPPE 2017 in Atlanta, USA....
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1. Introduction Aflatoxins are naturally occurring mycotoxins that are produced by some strains of Aspergillus species which are commonly found in cereals worldwide and bring significant threats to the food industry and animal production [1]. At least 14 different types of aflatoxins are produced in nature [2,3]. Aflatoxin B1 (AFB1) is considered the most toxic and is produced by both Aspergillus flavus and...
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Throughout the human history, utilization of antimicrobials in food production and human health have been greatly favored. Tremendous improvement in farm animal production and historically unprecedented enhancement in human health protection were marked benefits of utilizing antibiotic in agricultural and human medical arenas. However, the misuse and overdose of antibiotics has resulted in accelerating antimicrobial resistance (AMR). Although the...
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Lisa Bielke, Professor at Ohio State University, discussed nutritional solutions like probiotics and organic acids in order to keep the gut healthy and avoid bacterial diseases, during IPPE 2017 in Atlanta, USA....
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Billy Hargis, Professor of Poultry Science at the University of Arkansas, shared his views on the downside of antibiotic reduction, the huge results differences among probiotic products, and the present and future of the poultry industry, during IPPE 2017 in Atlanta, USA....
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Charles Hofacre, Emeritus Professor at the University of Georgia, discussed gut health, Direct-Fed Microbial products, organic acids, essential oils and the importance of Coccidia control, during IPPE 2017 in Atlanta, USA....
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Speculation over the Provisional Ruling on Anti-dumping Duties of Lysine by the EU Against China
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It was during 1980's when the concept of functional food first took its commercial shape in Japan. Since then, the business space for functional food has been expanding and will continue to rise over the coming years. Functional foods are referred to as the food additives with health benefits. The growing awareness among the consumers pertaining to the relation between health, nutrition, and diet is basically propelling the demand for these functional food...
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1. Introduction Probiotics may alter gut microflora in poultry and play a role in competitive exclusion (CE) of Salmonella by the Nurmi concept ( Pivnick and Nurmi, 1982). Competitive exclusion involves oral administration of intestinal microflora derived from healthy salmonella-free adult birds into newly hatched chicks. Establishment of an adult intestinal microflora in newly hatched...
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Dr. Ryan Dilger (University of Illinois) speaks on intestinal immunity, metabolic costs and the benefits of functional fibers and fermentable substrates, during CLANA 2016 in Cancun, Mexico....
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IPPE 2017 International Seminar Luncheon
Feeding the future in a sustainable way requires innovation. At Trouw Nutrition, we are focused on finding new ways of achieving enhanced performance while reducing dependency on...
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Introduction The differences in broiler chicken growth systems between conventional environmentally controlled housing and on pasture include rearing environments, feed components and what are considered acceptable dietary additives. Broiler chickens raised in conventional rearing systems are supplemented with antimicrobial agents or growth promoters for the purposes of production enhancement as well as improved health...
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Introduction Necrotic enteritis (NE) in broilers is a multi-factorial disease with severe economic implications (1). It is caused by type A strains of Clostridium perfringens that are specific to poultry with toxin types alpha and NetB (2, 3). Coccidia infections are the most common pre-requisite for NE to occur (4), however, dysbacteriosis associated with diet ingredients, changes in feed ration, immunosuppression,...
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1. Introduction Probiotics display numerous health benefits beyond providing basic nutritional advantages. Probiotic products consisting of beneficial microflora can help to establish and maintain the balance of the intestinal microflora in commercial broilers. However, selecting a probiotic microorganism that has beneficial effects in broiler chickens requires an extensive search for the optimum...
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Introduction Poultry production in the past century has transitioned from predominantly breeding layers to breeding a mixture of both layers and broilers, based on the evolution of consumer demand (1–3). Success in the optimization of different broiler lines is due to genetics as well as optimizing diets with more precise nutritional formulations (4, 5). Comparison of individual genetic lines has revealed differing...
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This article was originally published in British Poultry Science (2015), Vol. 56, No. 6, 723–732. INTRODUCTION Concerns regarding development of antibioticresistant microorganisms and social pressures have continued the trend to ban the use of antibiotics as growth promoters in poultry production (Castanon, 2007). This has also...
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Introduction The intestinal epithelium constitutes the largest and most important barrier against external environmental agents and has three critical functions: 1) To prevent the entry of harmful intraluminal microorganisms, antigens, and toxins; 2) To enable the selective translocation of dietary nutrients and electrolytes into circulation; and 3) To tolerate the beneficial microbiome [1–4]. Inappropriate...
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Chinese: A fat digestion and absorption enhancer for feeding monogastric species
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Introduction. Antibiotics are generally used in the poultry industry to prevent poultry pathogens and diseases as growth promoters. However, using of antibiotic in the diet caused the development drug-resistant bacteria (Edens, 2003), drug residues in the bird's body (Pelicano et al., 2004) and imbalance of normal microflora (Barton, 2000). As a result, there is an increasing...
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