Review on the use of probiotics in poultry production (Layers and broilers) as feed additives
Author(s): Abdou Karim Darboe
Abstract: In this paper, recent developments in the use and mechanism of probiotics (direct-fed microbial) in poultry are reviewed. Probiotics have been shown to enhance growth performance and feed conversion in broilers as well as egg mass, egg weight, and egg size in layers when added to the diet. The mode of action of probiotics in poultry includes maintaining normal intestinal microflora through competitive exclusion and antagonistic interactions; (ii) altering metabolism by increasing digestive enzyme activity and decreasing bacterial enzyme activity and ammonia production; (iii) improving feed intake and digestion; and (iv) neutralising enterotoxins and enhancing the immune system. Nutritional benefits include higher laying and egg quality, greater daily increments, and improved feed conversion ratio in flocks treated with probiotics (FCR). The quality of meat has also increased. This demonstrates how employing probiotics can improve production outcomes for producers. Poultry immunity is enhanced in addition to these advantages for production by giving the organism the ability to better protect itself against illnesses and stress. The versatility of probiotics and the fact that the bacteria used in their production are an essential component of animal digestive tracts make them safe feed additives, but more research is needed to address the lack of accuracy in the formulation of non-European preparations due to unknown interactions between probiotic bacteria strains as well as their metabolites.