British Journal of Poultry Sciences 6 (3): 46-52, 2017
ISSN 1995-901X
© IDOSI Publications, 2017
DOI: 10.5829/idosi.bjps.2017.46.52
Review on Application of Probiotics in Poultry Production
Wondwesen Azemraw and Moges Sewalem
Mekelle University, College of Veterinary Medicine, Veterinary MedicineMekelle, Ethiopia
Abstract: Poultry productionis one of the means of satisfying the increased demand for animal protein.
Feed is the largest items of outlay in poultry production and it accounts to 70% of total poultry production cost.
Poultry production is an innovative and high technology sector producing chicken meat and eggs. For
improvement of production performance and health of poultry and human use, probiotics as an alternative feed
additives. Probiotics are living microorganisms that can improve chicken health when provision in the diet
andcanbalance the intestinal flora and improving nutrient digestion and absorption. This probiotic can be
administered via a powder, capsule and in liquid suspension in adequate amount. The modes of action
of probiotic are competitive exclusion, bacterial antagonism, stimulation of the immune and lowering the
activities of the intestinal and faecal â glucosidase and â glucuronidase bacterial enzymes. A good probiotic
should have different character and functions.Like that of other antibiotics, probiotics have some
riskorhazardstothehostandenvironment. Most commonly used probiotics bacteria in poultry production are
Lactobacillus, Bifidobacteriums pecies. Supplementation of probiotics to poultry production is mandatory for
stimulating appetite, improve intestinal microbial balance, stimulate the immune system, decrease pH improve
egg and meat quality and feed conversion ratio in poultry.
Key words: Microorganisms Probiotics Poultry Intestine Immunity
INTRODUCTION The poultry industry uses antibiotic feed
additives and synthetic hormonesextensively for disease
The term poultry belong to a category of prevention, growth and enhancing poultry production but
domesticated birds reserved by humans for the purpose due to development of antibiotic resistant bacterial strains
of collecting their eggs and meat. Poultry can also be and residual effects of these feed additives in eggs and
defined as those species of birds that produce economic meat, they lead to various health risks to consumers.
service to humans and reproduce freely under their care. Therefore,theuse of probiotics feed additives for better
Poultry is usually taken by the rural farmer to mean andintact production in livestock and poultry is
chickens because they are reared more often than any compulsory[4].
other kind of poultry [1].The global poultry population Probiotics are a dietary supplement that increase the
has been estimated to be about 16.2 billion, with 71.6% in population of the micro flora, which are needed in the
developing countries, producing 6.7million metric tons of intestinal tract in order to process food properly,
chicken meat and 5.8 million metric tons of hen eggs [2]. strengthen the immune system and help chickens to
Feed isthe largest items of cost inpoultry production digest their food more efficiently and helping remain
and it alone accounts to 70% of total poultry production. healthy and gain weight faster in chickens. The primary
The steady increase in the cost of poultry feed purpose of the gastrointestinal tract(GIT) is to digest and
ingredients and compounded feed is making lessprofit to engage inabsorption of nutrients in order to meet
poultry farmers. To lessenthe cost of feeding, several feed metabolic demands for maintenance, normal growth and
additives like synthetichormones and antibiotics have development, but it also acts as a vital barrier preventing
been extensively used to promote poultry production in the entry of several potentially harmful pathogens from
recent years. From the varying additives, like antibiotics the external environment. It is well known that a well-
have been widely used in livestock diets due to their balanced gut microflora is crucial for animal health and
therapeutic effects[3]. performance [5].
Corresponding Author: Wondwesen Azemraw, Mekelle University, College of Veterinary Medicine, Mekelle, Ethiopia
P.O. Box: 2084. Tel.:+251922445122.
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British J. Poultry Sci., 6(3): 46-52, 2017
To maintain the balance of intestinal microflora in Fermented foods are also mentioned in the Bible and the
animalsand chicken,it is important to prevent diseases by sacred books of Hinduism. Climates in the Middle East
controlling the overgrowth of pathogenic bacteriaby and Asia favored the souring of milk products, which
supplementation of fermented foods containing were recommended for intestinal illness. This represented
probioticfor improved health[6]. Probiotics are used to the therapeutic use of probiotics, even before the bacteria
improve the health of birds and subsequently result in contained within them were recognized. Many of the same
better production [7]. soured milk products are still being consumed today [14].
The major advantage of probiotics is that different In 1906 ElieMetchnikoff, Russian scientist, at
fromantibiotics, they leave no residues in meat [8]. Institute Pasteur in Paris suggestedconcept of probiotic
Probiotics are strain specific, living microbial cultures that in Bacillusbacteria.In1907 he firstobserved the beneficial
produce beneficial result on the host's body. These living role of certainbacteria and suggested that it would be
organisms may be bacteria, fungi or yeasts. They are possible to modify the gut flora and replace harmful
isolated from the gut of a healthy adult animal and poultry microbes with useful microbes and in 1908 he has received
typically of the same species to which the probiotics the Nobel Prize in medicine for his work demonstrating
will be given [9]. Most commonly used probiotics that harmful microbescan be replaced by beneficial
bacteria in poultry are Lactobacillus, Bifidobacterium, microbes to treat intestinal illnesses. Metchnikoff is
Leuconostoccus, Enterococcus, Lactococcus, Bacillus, generally considered to be the “father of probiotics [15].
Saccharomyces, Aspergillusand Pediococcusspp[29]. In Timing and Route of AdministrationThere are various
Ethiopia, the knowledge and application of probiotics different methods for administering probiotic preparations
inpoultry production isyet limited. to chickens.It can be given as a powder, capsule, liquid
Therefore, the objective of thispaperis to provide suspension and spray. The amount and interval between
general information with regard to the majorapplication of doses may vary. Probiotics may be given only once or
probiotics in poultry production. periodically at daily or weekly intervals[16]. Thewayof
administration and timingare main factors affecting the
Overview of Probiotics: DefinitionProbiotics are viable effectivenessofprobioticsupplementation.Administration
bacterial or fungal cultures which are able to enhance the via the feed, compared to administration in the drinking
balance of intestinal flora and exercisevaluable effects on water, result in a higher increase of average daily gain;
the individual in which it has been administered. besides the supplementation of probiotics during early life
Probiotics are group of dietary products that can be is of great importance to the host because harmful
incorporated in animal and poultry rations to raise bacteria can modulate expression of genes in intestinal
performance or reduce pathogenic bacteria [10].Probiotics epithelial cells, so this can create a favorable habitat[17].
defined by the Food and Agriculture Organization and Features of Ideal Probiotics and Their Mechanism of
World Health Organization as live microorganisms when ActionProbioticbacteria contain a minimum of 30
administered in sufficientamounts, confer a health benefit x109Colony Forming Units. Theyhave high survival ability
to the FAO/WHO [11]. and multiply fast in the conditions within the poultry gut.
Probiotics can be categorized in toprobiotic drugs, They have important properties like acid tolerance, bile
probiotic foods (Food ingredientsand dietary tolerance and a strong adhesive capability with the
supplements)and direct feed microbial (Probiotics for digestive tract of the poultry [18]. The effectiveness of a
animal use) [12].They are either single or multiple live probiotic supplement depends upon what it contains. A
microbial cultures which promote health benefit to the good probiotic should have different character and
hosts.Theyare nonpathogenic and nontoxic in nature, functions like: adherence to host epithelial tissue,
when administered through the digestive route, are elimination or reduction of pathogen, production of acids,
favorable to the host’s health [13]. hydrogen peroxide, antagonism to pathogen growth, non-
History of ProbioticsThe characteristics, actions, pathogenic, non-carcinogenic and improvement of
effects and importance of probiotics have merited a intestinal microflora[19].
renewed popularity in contemporary culture, but Probiotics are free of intermingile antibiotic resistant
probiotics are ancient history. Thousands of years ago, a genes, sufficiently stable while manufacturing, processing
Roman naturalist named Pliney the elder recommended and storage anddo not undergo recombination with
drinking of fermented milk to treat intestinal problems. pathogenic strains. These live microorganismscan
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British J. Poultry Sci., 6(3): 46-52, 2017
preferably be compatible with feed additives and have presence of oxygen and hydrochloric acid [27].The small
good sensory properties. Probiotics contain gram positive intestine contains a large number of facultative anaerobes
bacteria and must have a short generation time. Theymust such as Lactobacillus,Streptococci and anaerobes like
attach to intestinal epithelium, have the ability to rapidly Bacteroides and Bifadobacteriumspp. Probiotics colonize
colonize the intestineedge of pathogenic microbes and three different partswithin the GIT; enterocyte, caecal and
constantly present gut microflora[20]. colonic epithelium; the most colonized region is colon and
Probiotic supplementations are used topreserve a caecum [28].
healthy microbial balance within the intestine to promote The effect of probiotic depend on physiological state
gut integrity and prevent enteric disease. This is of the bird type,concentration of probiotic strain,
accomplished through: competitive exclusion, bacterial persistence of intestine, ability to survive during feed
antagonism, stimulation of the immune system [21]and processing of GIT and compatibility with natural microbial
lowering the activities of the intestinal and fecal â of the intestine[30].
glucosidase and â glucuronidase bacterial enzymes
Competitive exclusion is probiotic strains that have the Production Performance and Health Benefit
ability to maintain normal intestinal microflora and inhibit Ofprobiotics: The importance of probiotic
thepathogenic bacteria through competition for space and supplementation in poultry production are:enhancing gut
attachment sites[22]. health by increasing a desired equilibrium in its microbial
Probiotic bacteriaproduce antimicrobial substances population in digestive enzymes and nutrient absorption,
like volatile fatty acids andbacteriocins andhave the inhibits growth of pathogens, reduces mortality and
ability to reduce pH that limit the growth or survival of improves growth rate [32]. The intestinal tracts of newly
pathogenic microbes [23].Bacteriocins are a small class of hatched chickens have no harmful microorganism.
secreted peptides or proteins produced by bacteria that Through feeding, microbes slowly colonize the GIT
kill closely related bacterial strains by permeabilizing their forming a stable microbial association [33]. As harmful
cellular membranes or delayessential enzymes [24]. microbes are established they could cause localized
microbial infections, intestinal putrefaction and toxic
production [34].
Microbial infections occur in intestine of chicken
resulting in weight loss, death and poor meat quality.
Effective probiotics can reduce harmful microbes from the
GIT of chickens [35].
Eggs production has been in relation to probiotic
application. A combined mixed culture of Lactobacillus
acidophilus, Lactobacilluscasei, Bifidobacterium
thermophiles and Enterococcus faecium enhanced egg
size and loweredfeed cost in laying hens [36].
Bifidobacterium thermophiles and Enterococcus faecium
improved egg production and quality [37]. Probiotics
Fig. 1: Inhibition of enteric bacteria and improvement of increase egg production, improve egg quality and fall off
barrier function by probiotic bacteria. egg contamination [38]. Supplementation of probiotics
Source: Adapteredet al.[25] increase egg shell weight, shell thickness and decreased
broken egg ratio in layers [7].
Roleofprobiotics in Poultry Production: The birdintestine The highest production and egg weight in layers
is shorter and the gastric juice has lower pH ascompared can be achieved with Liquid Probiotics Mixed Culture
to that to the mammalian Gastro intestinal tract (LPMC) containing two types of microorganisms:
Populations of microorganisms colonizing the chicken Lactobacillus and Bacillus species. Probiotics
GIT should reveal higher acid tolerance in shorter periods supplementation improve meat quality of broilers and
of time[26]. Probiotic bacteria are either anaerobic or intramuscular lipid content involved in determining meat
facultative anaerobic. The crop, proventriculus and quality particularly nutrition, tenderness, odor, tastes and
gizzard have very few anaerobic bacteria due to the flavor characteristics [39].
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British J. Poultry Sci., 6(3): 46-52, 2017
Many researchers stated that there is a greater Feeding probiotics could improve antibody titers
tendency to higher ratio of unsaturated fatty acids to against viral diseases like Newcastle disease and
saturated fatty acids in pectoral and thigh meat of Infectious bursaldisease. By increasing the immune status
broilers fed with probioticsdiet containing Bacillus, it is possible to prevent entericinfections and helpreduce
Lactobacillus, Streptococcus, Clostridium and the losses due to secondary infections in birds observed
Saccharomyces. Their results concluded that the fat commonly during viral diseases or immunosuppressive
in meat was converted into favorable fat in the presence conditions [45].
of probiotics, which contributed to smoother meat texture
in chicken [40]. Probiotics like Clostridiumbutyricum Influenceof Probiotics Onintestinal Development:
added in diet of broiler have sensory attributes of Supplementation of dietary treatment with probiotic
the meat appearance, texture, juiciness and acceptability Lactobacillus spp, influence the villi height and crypt
[41]. depth in the small intestine of broiler chickens.Probiotics
can enhance gut development and length of intestinal villi
Probioticrole on Control of the Diseases Andimmune and decrease the depth of crypts in poultry. Increased
Response: Probioticsupplementation in feed is considered cellular turnover requires a substantial amount of energy
to be the potential for controlling necrotic enteritis and utilized towards growth. Longer villi and shallower crypts
Eimeriaacervulina and Eimeriatenellainfection with are related to decreased cell replacement and longer
effective reduction of oocyte [31]. enterocyte lifespan[46].The intestinal crypt in enterocytes
The immune modifying effect in poultry happens undergo continuous proliferation in order to replace cells
asthe livemicrobialsmove along the wall of the intestine lost at the villus tip due to normal sloughing or
and multiply to a limited extension andthe dead organisms inflammation from pathogens [47].
are absorbed and stimulate the immune system [42].
Continuous use of probiotics has a noticeable effect on The Effect of Probiotic on Feed Intake and Feed
the immune system. Stimulation of humoral and cell Efficiency: The improvement in performance and
mediated immunity through enhanced production of productivity of poultry production due to the use of
natural interferon/cytokines, increased macrophage, probiotics in feed has increased feed intake and improved
lymphocyte, natural killer cell activity, up regulated feed efficiency [48]and increase feed intake along with
oxidative burst in heterophils and increased significant improvement in feed conversion ratio[49].
immunoglobulin (IgG, IgM and IgA) [43]. Probiotics help in metabolism of minerals andsynthesis of
Supplementation of probiotics in layers increases vitamins (Biotin, Vitamins-B1, B2, B12 and K), which are
cellularity of Payer's patches in the ileum; it is an essential for proper growth and metabolism in chicken[50].
indication of stimulation of the mucosal immune system, The use of Enterococci as probiotics in chickens
which secrete IgA in response to antigenic stimuli. prolonged feeding with Eimeriafaeciumimproved egg
Probiotic treated birds have significantly more serum laying intensity and feed conversion efficiency [51]. Rise
antibody IgM than birds that are not treated with in feed and water consumption is recorded in laying hens
probiotics [44]. fed withLPMC containing two types ofmicroorganisms:
Probiotics produce a gut stabilizing effect and Lactobacillus and Bacill spp, [39]. The investigator
immune regulation, particularly through balanced control found that inclusion of probiotic (Lactobacilli and
of pro-inflammatory and anti-inflammatory cytokines. Bacillus subtilis) in diet enhance feed efficiency and
Probiotics increases the number of lymphocytes and growth performance in broilers. Broilers probiotic
lymphoid cells in lamina propria and intra epithelial supplemented diet had better weight gain and feed
lymphocytes in the small intestine and inhibit the growth efficiency when compared to the broilers feedwithout
of infectious organisms. Probiotics can enhance the probiotic supplement[52].
resistance of birds and partially protect against the
negative growth effects associated with pathogenic CONCLUSION
microbes and also considerably lowers the pathogenic
microbial load in the intestine, lowering the risk of their Feed is the major constraint ofthe total cost for meat
spreading in the housing through fecal contamination and egg production. It accounts for70% of total cost
[20]. poultry production. Probiotics are live microorganisms,
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British J. Poultry Sci., 6(3): 46-52, 2017
when administered in sufficient amounts; confer with 4. Bidarkar, V., P. Swain, S. Ray and G. Dominic, 2014.
a health benefit on the host. Use of probiotics is better Probiotics: Potential Alternative to Antibiotics in
for quality production of egg and meat than any other Ruminant Feeding. Trends in Veterinary and Animal
growth promoters. Supplementation of probiotics is Sciences, 1: 101-104.
effective in newly hatched chickens rather than the 5. Beal, R., C. Powers, T. Davison and A. Smith, 2006.
adult. Probiotics have numerous roles in poultry Immunological development of the avian gut.Avian
production and health. Although the intake of Gut Function in Health and Disease, 6: 85-103.
probiotics has been associated with many beneficial 6. Guarner, F. and G. Schaafsma, 1998. Probiotics.
effects in poultry production, the exact mechanism International Journal of Food Microbiology,
through which they produce these beneficial effects 39: 237-238.
is still not completely understood.In Ethiopia, the usage 7. Panda, A., M. Reddy, S. Rama and N. Praharaj, 2003.
of probiotics in poultry feed supplementation is very Production performance, serum/ yolk cholesterol and
limited. immune competence of White Leghorn layers as
Based on the above conclusive remarks, the infiuenced by dietary supplementation with probiotic.
following points are forwarded as recommendation. Tropical Animal Health and Production, 35: 85-94.
8. Houndonougbo, M., C. Chrysostome and
In Ethiopia, researches should focus on the Z. Amoussa, 2011. Tchoukoutou residue and yogurt
advantage of supplementing poultry with probiotics. as feed additives in broilers feed. Research Opinions
Awareness creation to people and farmer’s on the in Animal and Veterinary Sciences, 1: 597-600.
usage of probiotics in poultry production should be 9. Dea, E.E., G.M. Fas Enko, G.E. Allison, D.R. Korver,
exercised. G.W. Tanock and L.L. Guan, 2006. Investigatingthe
To improve the poultry production and productivity, effects of commercial probiotics on broilerchick
the government and private investors should quality and production efficiency. Poultry Science,
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processing. 10. Collins, D. and G. Gibson, 1999. Probiotics, prebiotics
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ACKNOWLEDGMENTS microbial ecology of the gut. American Journal of
Clinical Nutrition, 69: 1052-1057.
I would like to thank my advisor Endale Balcha 11. FAO/WHO, 2002. Joint FAO/WHO (Food and
(DVM) for his help in providing me seminar title and for Agriculture Organization/World Health
his continuous support Organization): Working group report on drafting
My thanks also go to my family for their unreserved guidelines for the evaluation of probiotics in food,
assistance throughout my life and deepest and genuine 4: 1-11.
appreciation for their moral encouragement and color full 12. Sanders, M., 2009. How do we know when something
financial support. called “Probiotic” is really a probiotic a guideline for
consumers and health care professionals.Functional
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