Instant Insights

Pre- and probiotics in poultry production
Erscheinungsjahr 2021
ISBN: 978-1-80146-219-8
Verlag: Burleigh Dodds Science Publishing

Buch, Englisch, Band 43, 100 Seiten, Paperback, Format (B × H): 152 mm x 229 mm, Gewicht: 161 g

Reihe: Burleigh Dodds Science: Instant Insights

This collection features three peer-reviewed literature reviews on pre- and probiotics in poultry production.

The first chapter summarises the safety and efficacy of individual monocultures for prophylactic and/or therapeutic efficacy against Salmonella infections in poultry under both laboratory and field conditions. The chapter also considers the development of novel, cost-effective, feed-stable, direct-fed microbials with potential for widespread utilisation and improved production, delivery and clinical efficacy for animal use.

The second chapter discusses the establishment of prebiotics as a series of feed compounds that serve as specific substrates for gastrointestinal tract (GIT) bacteria. The chapter reviews the impact of prebiotics on bird health, GIT function, and prevention
of foodborne pathogen GIT colonization. Particular attention is drawn on the impact of prebiotics on the avian intestinal microbiome, cecal microbiome and the avian upper GIT.

The final chapter considers current concerns surrounding the application of probiotics in poultry production, primarily due to mixed experiences of their effectiveness and lack of knowledge regarding the scientific basis for their modes of action. In contrast, prebiotics have been readily accepted by the sector.
This chapter summarises recent research on the effects of both types of treatment, their possible modes of action, as well as the strengths and limitations of their use.

Autoren/Hrsg.

Tellez, Guillermo

Tellez, Professor Guillermo

D. Latorre, Juan

D. Latorre, Dr Juan

Arreguin-Nava, Margarita A.

Arreguin-Nava, Dr Margarita A.

Hargis, Prof. B. M.

Ricke, Prof. Steven C.

Moore, Prof. Robert

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Tierhaltung Geflügelzucht
• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften Nachhaltige Landwirtschaft

Inhaltsverzeichnis

Chapter 1 - The role of probiotics in optimizing gut function in poultry: Guillermo Tellez and Juan D. Latorre, University of Arkansas, USA; Margarita A. Arreguin-Nava, Eco-Bio LLC, USA; and Billy M. Hargis, University of Arkansas, USA; 1 Introduction2 Experiences of probiotics in poultry3 Probiotics and inflammation4 Risks of overuse of antibiotics5 The use of direct-fed microbials6 Conclusion7 Where to look for further information8 References
Chapter 2 - Role of prebiotics in poultry gastrointestinal tract health, function, and microbiome composition: Steven C. Ricke, University of Arkansas, USA; 1 Introduction2 Prebiotics: definition3 The avian upper GIT: potential impact of prebiotics4 The avian intestinal microbiome, function, and prebiotics5 Cecal composition and functional characteristics6 Cecal microbiome: general characteristics7 Cecal microbiome and prebiotics: current perspectives and future prospects8 Summary and conclusions9 Where to look for further information10 References
Chapter 3 - Probiotics, prebiotics and other feed additives to improve gut function and immunity in poultry: Robert Moore, RMIT University, Australia; 1 Introduction2 Prebiotics3 The efficacy of probiotics4 Effects of probiotics and prebiotics5 Selection, delivery and action of probiotic bacteria6 Questions and opportunities regarding the use of probiotics7 New frontiers and future research directions in probiotic development8 Where to look for further information9 References

Über Autor(innen)

Tellez, Professor Guillermo
Dr Guillermo Tellez Isaias worked at the National Autonomous University of Mexico for 16 years and was previously Head of the Avian Medicine Department at the College of Veterinary Medicine. Currently, Dr Tellez is a Research Professor at the Center of Excellence in Poultry Science, University of Arkansas, USA where his research is focused on the advantages of the poultry gastrointestinal model to evaluate the beneficial effects of functional foods to enhance intestinal health and disease resistance.

Ricke, Prof. Steven C.
Dr. Steven C. Ricke is the Director of the Center for Food Safety at the University of Arkansas (UA) and is a faculty member of the Dept. of Food Science and Cellular and Molecular Graduate program. He received the Poultry Sci. Assoc. (PSA) Research Award in 1999, American Egg Board award in 2006 and the PSA Evonik Award for Achievement in Poultry Science in 2019. He was honored as a Texas Agricultural Experiment Station Faculty Fellow in 2002 and the Division of Agriculture - UA John White Outstanding Research Award in 2012. He served as co-founder and former President of the Arkansas Association of Food Protection (AAFP). He was named an AAFP Fellow in 2015, a PSA Fellow in 2017, an International for Food Protection Fellow and University of Wisconsin College of Agriculture and Life Sciences Distinguished Alumni in 2019. He was selected as an American Society for Microbiology Distinguished Lecturer and served from 2015 to 2017.