Prebiotics and the poultry gastrointestinal tract microbiome.


Journal

Poultry science
ISSN: 1525-3171
Titre abrégé: Poult Sci
Pays: England
ID NLM: 0401150

Informations de publication

Date de publication:
Feb 2020
Historique:
received: 18 09 2019
entrez: 8 2 2020
pubmed: 8 2 2020
medline: 2 6 2020
Statut: ppublish

Résumé

Feed additives that can modulate the poultry gastrointestinal tract and provide benefit to bird performance and health have recently received more interest for commercial applications. Such feed supplements offer an economic advantage because they may directly benefit poultry producers by either decreasing mortality rates of farm animals, increasing bird growth rates, or improve feed efficieny. They can also limit foodborne pathogen establishment in bird flocks by modifying the gastrointestinal microbial population. Prebiotics are known as non-digestible carbohydrates that selectively stimulate the growth of beneficial bacteria, thus improving the overall health of the host. Once prebiotics are introduced to the host, 2 major modes of action can potentially occur. Initially, the corresponding prebiotic reaches the intestine of the chicken without being digested in the upper part of the gastrointestinal tract but are selectively utilized by certain bacteria considered beneficial to the host. Secondly, other gut activities occur due to the presence of the prebiotic, including generation of short-chain fatty acids and lactic acid as microbial fermentation products, a decreased rate of pathogen colonization, and potential bird health benefits. In the current review, the effect of prebiotics on the gastrointestinal tract microbiome will be discussed as well as future directions for further research.

Identifiants

pubmed: 32029153
pii: S0032-5791(19)58068-3
doi: 10.1016/j.psj.2019.12.018
pmc: PMC7587714
pii:
doi:

Substances chimiques

Prebiotics 0

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

670-677

Informations de copyright

Copyright © 2019 The Author(s). Published by Elsevier Inc. All rights reserved.

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Auteurs

Steven C Ricke (SC)

Center of Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704; Cell and Molecular Biology Graduate Program, Department of Food Science, University of Arkansas, Fayetteville, AR 72701. Electronic address: sricke@uark.edu.

Sang In Lee (SI)

Center of Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704; Cell and Molecular Biology Graduate Program, Department of Food Science, University of Arkansas, Fayetteville, AR 72701.

Sun Ae Kim (SA)

Center of Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704.

Si Hong Park (SH)

Center of Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704.

Zhaohao Shi (Z)

Center of Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704.

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Classifications MeSH