Prebiotics for Poultry

Prebiotics used in the Poultry Industry Page 2

Abstract

This paper describes the methods in which feed fed to poultry can be utilised more efficiently. Prebiotics are used in the poultry industry because of its safe use and advantages to both the animals and humans. Prebiotics can influence growth rates in broiler birds, egg quality and quantity in laying birds and also influence the health of gut microflora. Organisms such as Clostridium perfringens, Escherichia coli and Salmonella spp. can cause much harm to the animals they inhabit as well as cause harm to humans who consume the meat or eggs. Prebiotics are very useful in controlling these species of bacteria but when combined with Probiotics, they positive advantages are greater than when used alone.

Keywords: Prebiotics, Poultry, Clostridium perfringens, Escherichia coli, Salmonella spp. Meat, Eggs, Probiotics


Table of Contents

What are Prebiotics? 6

Types of Prebiotics and their Modes of action 6

Delivery ways of Probiotics 8

Prebiotics put to use in the Poultry Industry 8

Why use Prebiotics used in the Poultry Industry? 10

Discussion 11

Conclusion 11

References 12


List of Figures

Figure 1: Harmful Bacteria 7

Figure 2: Beneficial Bacteria 10


Literature Review

What are Prebiotics?

Monogastric species such as poultry species don’t have the ability to fully utilise certain components of their diet because of the anatomy of their digestive system. The main poultry species that are used for human consumption are broiler chickens, layer hens, broiler turkeys and broiler ducks. It has been reported that if feed ingredients can be fully utilised by these birds there will be minimum wastage of feed, a better feed conversion ratio and an economic advantage to the producer (Edens and Pierce 2012, 3). Recent studies have shown that with the use of Prebiotics, poultry species can be a very profitable enterprise.

Prebiotics are non digestible or low digestible feed ingredients that benefit the organisms that are being fed by selectively initiating the growth and activity of one species or a group of Probiotic bacteria in the colon. This role is fulfilled by fermentable carbohydrates which are poorly digested in the small intestine and stimulate the growth of bifidobacteria as well as some Gram positive bacteria (Dankowiakowska et al. 2013, 467). Complex carbohydrate sources pass through the small intestine where they become available for some colonic bacteria but are not utilised by all the bacteria present in the colon.

Types of Prebiotics and their Modes of action

Prebiotics are a source of carbon and energy for the favourable strains of bacteria which already inhabit the colon which plays a role in the fermentation process of some nutrients. It has been reported by Dankowiakowska et al. (2013, 473) that Prebiotics have an impact on: reducing proliferation of harmful bacteria, increasing animal performance, removal of hazardous enzymes and toxic metabolites, lowering the blood cholesterol levels and pressure and prevents the process of carcinogenesis. Hajati and Rezaei (2010, 299) stated that Prebiotic modes of action entailed: lowering the gut pH through lactic acid production, inhibiting the colonisation of pathogens and stimulation of the immune system.

There are many types of Prebiotics used in the poultry industry. They include undigestible carbohydrates, polysaccharides, oligosaccharides and certain proteins, peptides and lipids. A very common Prebiotic used is fructooligosaccharides which can be derived from beet leaves, wheat, and barley (Dankowiakowska et al 2013, 473). There have also been reported uses of glucooligosaccharides, starchyose and maltooligosaccharides. There are natural sources of Prebiotics that can be found in legumes such as broad beans, lupins, soybean and peas as well as the cell wall components of yeasts (Saccharomyces cervisiae), mannanooligosaccharides.


Beta glucans are a very important group of Prebiotics and they can be derived from the cell walls of strains of yeast, fungi and bacteria as well as algae and cereals such as oats and barley. When mannooligosaccharides are combined with beta glucans it has been proven to positively influence the defence mechanisms of the digestive system (Dankowiakowska et al 2013, 474). This combination has also been reported to neutralise harmful pathogens, activate digestive enzymes and improve absorption of nutrients from the diet. Reports by various authors have also showed that with increased improvements in gut health, there was an increase in the growth patterns of broiler chicks.

Populations of microorganisms such as Clostridium perfringens, Escherichia coli and Salmonella spp. are not beneficial to broilers but can be controlled with the use of fructooligosaccharides (Edens and Pierce 2012, 2-3). For laying chickens the use of fructans such as inulins, oligofructose and fructooligosaccharides also had positive impacts on egg production, increasing egg weight and lowering cholesterol levels in the yolk. Jabardhana et al. (2009, 1404) noted that there was also a change in the effects of lymphatic tissue of the gastro intestinal tract when Prebiotics were used in feed fed to broilers. This was due to the action of lactic acid which had an impact on non specific immunity by initiating the activity of macrophages to produce cytokines to activate Tc cells.

Figure 1: Escherichia coli (Left), Clostridium perfringens (Middle), Salmonella spp (Right)


Delivery ways of Probiotics

Prebiotics can be added to the diet in the feed by the spray process and water by direct addition. It should be noted that the type of addition to these two sources could alter the activity of the ingredients. Factors such as light, temperature and disinfectants can affect the expected outcome of the use of Prebiotics. When using water as the route for administration, chlorine less water is preferable and the administration should last 6 to 12 hours. Results have also been observed to be different when Prebiotics are added to feed by the spray method because of interaction with other feed ingredients.

Prebiotics put to use in the Poultry Industry

Nyamagonda et al. (2009, 334) conducted a study on one hundred unsexed broiler chicks using a Prebiotic, Lactose at 2.5% in the diet. Results showed that the use of Prebiotics in the diet of that group had an effect on the gut microflora which stimulated the intestinal immune system and leukopoietic effect. This result was in alliance with Dankowiakowska et al. (2013, 274) and Jabardhana et al. (2009, 1404). Another study was conducted by Dizaji et al. (2012, 2126) on the effects of using Prebiotics to influence growth performance and organ weights in commercial Ross broilers.

It was noted that the group given the Prebiotics showed an increase in body weight when compared to the control group but less than the symbiotic group of Probiotic and Prebiotic combination. This suggested that Prebiotics has a positive effect on the growth performance of the broilers. It was also noted that there was no significant difference between the organ weights of the prebiotic group and the control group.

Brazilian scientists Takahashi et al. (2005, 152) conducted another experiment of free ranging broiler chickens. The experiment was geared to finding out if the use of Prebiotics had an impact on performance, meat quality and level of Salmonella spp. in the carcasses. Chicks of the Naked Neck Label Rouge strain were used for testing. There was a significant difference in the performance, carcass yield and meat quality of the prebiotic group when compared to the control group. However, there was no difference in the effects of adding the Prebiotic to the chicks’ diet in terms of levels of Salmonella spp. recovered from the carcass.


A study of brooding and growing turkeys was carried out using the prebiotic lactose under commercial conditions. Rodriquez et al. (2012, 7812) used lactic acid bacteria Probiotic (FM-B11) with supplemented prebiotic lactose in an experiment to determine effects on body weight of turkeys. The Probiotic was given in the water while the Prebiotic was given in the feed. It was noted that the combination of Probiotics and Prebiotics had greater effects on weight gain by 15.5% and 17.5% before slaughter than the control groups. It was recommended by Rodriquez et al (2012, 7810) that lactose be used as a Prebiotic in poultry production while improving animal performance for increased growth performance.

There have been many studies that have been carried out on how Prebiotics can have an effect on the level of pathogens in the gut of some poultry species. Callaway et al. (2012, 7808) provided useful information on the theory of Prebiotics, its benefits and challenges for future use in food animals. These authors explained the use of Prebiotics to microorganisms as Nutraceuticals because of its specific use to beneficial bacteria. It was noted that the use of Prebiotics increased the diversity of microorganisms within the intestinal tract while decreasing interanimal variability (Rodriquez et al. 2012, 7810-7811).

While improving animal performance traits such as growth, reproduction and egg production over the years, the theory behind antibiotic resistance has been a major issue to deal with. To combat this inevitable outcome, Prebiotics are the next best alternative as suggested by Hajati and Rezaei (2010, 299). Ohimain et al. also agreed with Hajati and Rezaei (2010, 299-300) in stating that Prebiotics can be used safely for animal production and added that prebiotic use aided in increased digestion.

Mario et al. (2008, 178) explored the use of oligosaccharides which were obtained from Lupinus exaltatus in prevention of salmonella in chicken embryos. These authors linked the consumption of possibly infected eggs and meat with Salmonella spp. by humans and explained the risk of these micro organisms. Various doses of oligosaccharides were isolated from seeds of Lupinus exaltatus and inoculated to chicken embryos infected with Salmonella enteritidis and bifidobacterias. Results showed a marked decrease in the level of harmful bacteria in the stools of two day old chicks. These results showed that there is a high potential to control harmful bacteria even before hatching of chicks.

The European Union banned the use of feed antibiotics because of the thought of bacterial resistance. Janardhana et al. (2009, 1404-1405) used mannan oligosaccharide and fructo oligosaccharide on 500 make broilers to see the potential effects on the phenotypic and functional competence of immune cells in cecal tonsil, which is a major gut associated lymphoid tissue. Results showed that both Prebiotics had positive effects on the increased function of the immune system which agreed with results from Hajati and Rezaei (2010, 299) and Rodriguez et al. (2012, 7810-7811)


Figure 2: Lactic acid bacteria (Left), Bifidobacteria (Right)

Why use Prebiotics used in the Poultry Industry?

- Antibiotics overuse can lead to bacterial resistance while the use of Prebiotics cannot since microorganisms are already in the gastro intestinal tract

- Prebiotics minimize the spread and contamination of harmful bacteria like Salmonella spp. to humans and other animals

- Egg weights, size, quality are increased while growth is also increased with Prebiotic use- Minimizes losses in hatchability and survival rates of broiler chicks- Increases feed efficiency so minimum wastage is a result- Improve gut health of intestinal microflora of poultry species- Enhances nutrient utilisation- Decreases environmental pollution


Discussion

There have been many experiments that yielded results on poultry production in terms of weight gain and egg production. However, the use of antibiotics in poultry diets have been banned in some countries or have been used much less because of bacterial resistance. This term is very critical to human health because some of the bacteria like Salmonella spp. can be transferred to humans by eating contaminated meat or eggs. New strategies have been initiated to fulfil this role of improving the performance of poultry species under production. Strategies such as Probiotics, Prebiotics and Symbiotics are more commonly used. Prebiotics have been proven to be very beneficial and safe to use in poultry production and if combined with Probiotics, its efficacy is increased positively.

Conclusion

Prebiotics are very useful in poultry production. The most used Prebiotics are fructooligosaccharides, mannanooligosaccharides, lactose and maltooligosaccharides. They have all been proven to aid in egg production in layers, weight gain in broilers and turkeys and have positive improvements in gut health for all species.


References

1) Alloui, Mohammed Nabil, Witold Szczurek and Sylwester Swiatkiewicz. 2013 “The Usefulness Of Prebiotics And Probiotics In Modern Poultry Nutrition: A Review” Ann. Anim. Sci.:Vol. 13, No. 1 (2013) 17–32, DOI: 10.2478/v10220-012-0055-x

2) Burkholder, M. K. And J.A. Patterson. 2003 “Application of Prebiotics and Probiotics in Poultry Production” Poultry Science Association, Inc: 627-629

3) Callaway, Todd R. , T. S. Edrington, Roger B. Harvey, Robin C. Anderson, And David J. Nisbet. 2012 “ Prebiotics in food animals, a potential to reduce food borne pathogens and disease” Romanian Biotechnological Letters: Vol. 17, No.6, 7808-7813

4) DANKOWIAKOWSKA, Agata, Izabela Kozłowska and Marek Bednarczyk. 2013 “PROBIOTICS, PREBIOTICS AND SNYBIOTICS IN POULTRY – MODE OF ACTION, LIMITATION, AND ACHIEVEMENTS” Journal of Central European Agriculture: 14(1), p.467-478 DOI: 10.5513/JCEA01/14.1.1222

5) Dizaji , Behrouz Rezanezhad, Sajjad Hejazi and Afshin Zakeri. 2012 “Effects of dietary supplementations of prebiotics, probiotics, synbiotics and acidifiers on growth performance and organs weights of broiler chicken” European Journal of Experimental Biology: ISSN: 2248 –9215 , 2 (6):2125-2129

6) Edens, Frank and James Pierce. 2012 “Nutrigenomics: Implications for Prebiotics and Intestinal Health”. North Carolina State University, Dept. Poultry Science, Raleigh, NC and Alltech, Inc. Nicholasville, KY:1-9

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8) Hajati, H and Rezael M. 2010 “The Application of Prebiotics in Poultry Production” International Journal of Poultry Science: 9 (3): ISSN 1682-8356, 298-304


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14) Ohimain , Elijah I. and Ruth T.S. Ofongo. 2012 “The Effect of Probiotic and Prebiotic Feed Supplementation on Chicken Health and Gut Microflora: A Review” International Journal of Animal and Veterinary Advances 4(2): ISSN: 2041-2908, 135-143, 2012

15) Rodriguez, Torres A., S. E. Higgins, J. L. S. Vicente, A. D. Wolfenden, G. Gaona-Ramirez, J. T. Barton, G. Tellez, A. M. Donoghue, and B. M. Hargis. 2007 “Effect of Lactose as a Prebiotic on Turkey Body Weight Under Commercial Conditions” Poultry Science Association, Inc.: 16:635–641 doi:10.3382/japr.2006-00127

16) Swamy, M. Narayana, Hanamanta Nyamagonda, T. Veena, H. D. Narayana Swamy and K. Jayakumar. 2009 “Effect of Prebiotic, Probiotic and G-Probiotic SPL® on Certain Haematological parameters in Broiler Chickens” Veterinary World: Vol.2(9):344-346

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Prebiotics for Poultry