|TORRES-RODRIGUEZ, A. - UNIV OF ARKANSAS
|Donoghue, Ann - Annie
|TELLEZ, G. - UNIV OF ARKANSAS
|HARGIS, BILLY - UNIV OF ARKANSAS
Submitted to: Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 6/1/2005
Publication Date: 7/5/2005
Citation: Torres-Rodriguez, A., Donoghue, A.M., Tellez, G., Hargis, B.M. 2005. Probiotics and prebiotics. From concepts to commercial applications. In: Proceedings of the Advancing Poultry Production. 3rd International Poultry Broiler Nutrition Conference, Massey Technical Update, July 5-7, 2005, Monograstrich Research Centre, Massey University, Palmerston North, Aukland, New Zealand. 7:33-45.
Technical Abstract: Salmonella continues to be a predominant food borne pathogen worldwide, and poultry and poultry products are a prevailing vehicle for disease. This paper explores approaches for controlling food borne pathogens in poultry including the use of novel probiotic and prebiotic strategies. Effective use of competitive exclusion cultures, also known as probiotics, relies on administration of beneficial bacteria to young animals to accelerate intestinal maturity and reduce the prevalence of Salmonella infection. Without such treatment, neonatal chicks and poults are susceptible to infection by very low numbers of pathogens. These products are mixtures of bacteria with the ability to reduce or exclude pathogenic colonization in chicks or poults. While competitive exclusion has been shown to have tremendous potential, existing cultures lack consistent efficacy, may be expensive, difficult to administer, or could potentially harbor unknown pathogens. We have developed methods to pre-select microbes based on their ability to out compete food born pathogens in vitro. In vivo testing of combinations of these pre-selected microbes have demonstrated consistent efficacy against Salmonella in poultry. Prebiotics stimulate the proliferation of desirable microorganism in the gut. The applications of these substances for use in poultry are also reviewed.