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Probiotics and Prebiotics for the Health of Poultry

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Probiotics and Prebiotics in Animal Health and Food Safety

Abstract

The poultry industry has become an important economic activity in many countries, thanks to the developments in several areas such as nutrition, genetics and management strategies to maximize the efficiency of growth performance and meat production. The mortality of chickens due to intestinal pathogens such as Escherichia coli, Salmonella, Campylobacter and Clostridium perfringens continues to cause problems, especially with high stocking densities associated with intensive production systems. Prevention and control of diseases have led during recent decades to a substantial increase in the use of veterinary medicines.

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Abbreviations

AGP:

Antibiotic growth promoters

DFM:

Dried feed microbial

FOS:

Fructooligosaccharides

GIT:

Gastrointestinal tract

Hct:

Haematocrit

IBDV:

Infection bursa disease virus

Ig:

Immunoglobulin

LAB:

Lactic acid bacteria

PCV:

Pocket cell volume

SCFA:

Short-chain fatty acid

WHC:

Water holding capacity

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  1. Department of Animal Resource, College of Agriculture, Salahaddin University – Erbil, Kurdistan, Iraq

    Rebin Aswad Mirza

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  1. Department of Agricultural Sciences, University of Bologna, Bologna, Italy

    Diana Di Gioia

  2. Division of Rural Sciences & Food System, University of Malta, Msida, Malta

    Bruno Biavati

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Mirza, R.A. (2018). Probiotics and Prebiotics for the Health of Poultry. In: Di Gioia, D., Biavati, B. (eds) Probiotics and Prebiotics in Animal Health and Food Safety. Springer, Cham. https://doi.org/10.1007/978-3-319-71950-4_5

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