Recent trends in poultry production tend to reduce antibiotics and increase probiotics in feeds, which has led researchers Robert M. Kerr to begin looking at the benefits of probiotics in poultry diets. Robert M. Kerr is from Oklahoma. The State University Food and Agricultural Center (FAPC) is part of the Department of Agricultural Sciences and Natural Resources.
Last year, sales of U.S. probiotic-fed poultry products increased by 34% due to the demand for non-antibiotic poultry.
According to the US Department of Agriculture, Tyson Foods, the largest chicken processor in the United States, announced that by September 2017, the company will use probiotics to raise chickens.
"This research is to help food companies produce healthier poultry," said Patricia Rayas, FAPC grain chemist. "After ingested by poultry, probiotics are worth more than harmful bacteria."
The research team used 300 broilers for 42 days in the OSU poultry farm. Broilers were divided into 4 groups and fed different probiotic preparations.
The research team added probiotics as supplements to the diet of broilers, using a mixture of probiotic strains designed by visiting assistant professor Alejandro Penaloza, along with a standard feed diet.
"Our vision is that probiotics can improve the microbial flora in the broiler's gut," said Ms. Rayas. "Breed chickens are fed probiotics in two different ways. One is mixed into feed, and the other is liquid."
The final step in the study was to use FAPC treatment equipment to process broilers, collecting data to calculate feed conversion, and broiler ground samples were sent to a grain chemistry lab for further study.
The results showed that during the first two weeks, broilers fed probiotics gained weight and had lower mortality, thus increasing the farm’s potential profits.
"At the same time as the major goals are reached, the separation of probiotics may help poultry produce chickens without antibiotics and feed conversion rates are higher," said postdoctoral visiting scientist Zorba Hernandez.
Studies have shown that probiotics protect the integrity of the broiler's gut and help the immune system protect against harmful bacteria.
Hernandez showed that further research is needed to evaluate the efficacy of other probiotic strains and gain more knowledge to determine the benefits of using probiotics in the poultry industry.
"This study can help the health of poultry and humans by maintaining the health of poultry's intestinal microflora," he said.
"This will maintain the health of poultry and reduce the use of antibiotics. In addition, the use of probiotics can also produce ecological benefits and improve feed conversion rates in broilers."
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