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Probiotics and plant-derived compounds as eco-friendly agents to inhibit microbial toxins in poultry feed: a comprehensive review

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Abstract

Some of pathogenic bacteria and fungi have the ability to produce fetal toxins which may be the direct causes of cytotoxicity or cellular dysfunction in the colonization site. Biological and non-biological environmental factors, challenge and microbes influence the effect of toxins on these pathogens. Modern research mentions that many natural materials can reduce the production of toxins in pathogenic microbes. However, researches that explain the mechanical theories of their effects are meager. This review aimed to discuss the ameliorative potential role of plant-derived compounds and probiotics to reduce the toxin production of food-borne microbes either in poultry bodies or poultry feedstuff. Moreover, studies that highlight their own toxicological mechanisms have been discussed. Adding natural additives to feed has a clear positive effect on the enzymatic and microbiological appearance of the small intestine without any adverse effect on the liver. Studies in this respect were proposed to clarify the effects of these natural additives for feed. In conclusion, it could be suggested that the incorporation of probiotics, herbal extracts, and herbs in the poultry diets has some beneficial effects on productive performance, without a positive impact on economic efficiency. In addition, the use of these natural additives in feed has a useful impact on the microbiological appearance of the small intestine and do not have any adverse impacts on intestinal absorption or liver activity as evidenced by histological examination.

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The authors extend thanks to their respected institutes and universities.

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Correspondence to Mohamed E. Abd El-Hack.

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Abd El-Hack, M.E., Samak, D.H., Noreldin, A.E. et al. Probiotics and plant-derived compounds as eco-friendly agents to inhibit microbial toxins in poultry feed: a comprehensive review. Environ Sci Pollut Res 25, 31971–31986 (2018). https://doi.org/10.1007/s11356-018-3197-2

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Keywords

  • Probiotics
  • Mycotoxin
  • Herbal extracts
  • Toxin inhibition
  • Poultry