Assessing the effects of novel prebiotic products on poultry gut microbiome, health, and nutrient utilization

Many alternative feed ingredients and by-products from agri-food industries often remain underutilized due to their abundance in dietary fibre or the lack of realization of their nutritional value and bioactive properties. This research aims to investigate the potential of novel prebiotic-type ingredients in promoting the health and development of the gastrointestinal tract in broiler chickens and laying hens, thereby establishing them as valuable bioactive components for poultry. Specifically, I will evaluate the prebiotic properties of products such as bioactive ingredients derived from the enzymatic hydrolysis of canola meal fibre and yeast cell wall, as well as a byproduct of the brewing industry known as the symbiotic culture of bacteria and yeast (SCOBY). The bioactive fibre-derived ingredients were developed in earlier research using multienzyme technology applied to depolymerize dietary fibre components, including non-starch polysaccharides. SCOBY is a cellulose biofilm formed during kombucha tea fermentation, containing a diverse range of microbial populations, including yeast and bacterial communities. Advanced analytical procedures will be employed to determine the detailed chemical composition of the test products, including total dietary fibre and its components. These products will be incorporated into the diets and subjected to metabolic and performance studies involving laying hens and broiler chickens to evaluate their effects on performance, nutrient retention, and gut health and function. Through this research, we aim to explore their potential for sustainable applications in poultry nutrition.

Key words: prebiotic, dietary fibre, enzyme, symbiotic culture of bacteria and yeast, poultry.