Prebiotics can restrict Salmonella populations in poultry: a review

Antibiotics were over the years, the common supplement used for poultry production. There is a global trend to lessen antibiotics' use due to the contamination of consumed meat with antibiotic residues. Also, there is a concern that human treatments might be jeopardized due to the emergence of...

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Published in:Animal biotechnology 2022-12, Vol.33 (7), p.1668-1677
Main Authors: Abd El-Hack, Mohamed E., El-Saadony, Mohamed T., Shafi, Manal E., Alshahrani, Omniah A., Saghir, Sultan A. M., Al-wajeeh, Abdullah S., Al-shargi, Omar Y.A., Taha, Ayman E., Mesalam, Nora M., Abdel-Moneim, Abdel-Moneim E.
Format: Article
Language:English
Subjects:
Antibiotic resistance
Antibiotics
Carbohydrates
Fatty acids
Food contamination
Gastrointestinal system
Gastrointestinal tract
Lactose
Microflora
Oligosaccharides
Pathogens
Polysaccharides
Poultry
Poultry production
Prebiotics
Salmonella
Salmonella populations
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Summary:Antibiotics were over the years, the common supplement used for poultry production. There is a global trend to lessen antibiotics' use due to the contamination of consumed meat with antibiotic residues. Also, there is a concern that human treatments might be jeopardized due to the emergence of antibiotic-resistant bacteria. Prebiotics are attractive supplements, particularly in poultry production, because of the diversity of their effects, including pH amendments, production of short-chain fatty acids (SCFA) and the inhibition of pathogens' growth. The commonly used prebiotics are carbohydrate sources that cannot be easily broken down by chickens. However, they can efficiently be utilized by the intestinal tract's microflora. Oligosaccharides, polysaccharides and lactose are non-digestible carbohydrate sources that are typically used in poultry diets as prebiotics. This review covers current applications and prospects for using prebiotics to improve poultry performance and reduce pathogens, particularly Salmonella, in gastrointestinal tract.
ISSN:1049-5398
1532-2378
DOI:10.1080/10495398.2021.1883637