Probiotics in broilers' rearing: A strategy for intensive production models

• Published in: Revista argentina de microbiología Vol. 47; no. 4; pp. 360 - 367
• Main Authors: Blajman, Jesica E, Zbrun, María V, Astesana, Diego M, Berisvil, Ayelén P, Romero Scharpen, Analía, Fusari, Marcia L, Soto, Lorena P, Signorini, Marcelo L, Rosmini, Marcelo R, Frizzo, Laureano S
• Format: Journal Article
• Language: Spanish
• Published: Argentina 01.10.2015
• Subjects: Animals; Argentina; Chickens; Food Industry; Gastrointestinal Tract - drug effects; Gastrointestinal Tract - physiology; Meat; Models, Theoretical; Probiotics - pharmacology; Argentina; Probiotics; Microbiota intestinal; Probióticos; Broilers; Pollos parrilleros; Intestinal microbiota
• ISSN: 0325-7541
• DOI: 10.1016/j.ram.2015.08.002

The broiler industry has become an important economic activity in Argentina. Global production of broiler meat has been growing in Argentina faster than for any other meats, possibly due to declining poultry prices and increasing incomes. Modern rearing systems can produce broilers ready to slaughter in 50 days, with the required 2.7kg of weight and a feed conversion of about 1.6kg feed/kg of meat. Nevertheless, broilers raised under these intensive conditions are exposed to various stressors every day. For many years, feed supplementation with antibiotics was widely used to stabilize the gut flora, improve general parameters and prevent avian diseases. However, the utility of antibiotics has been questioned because of the emergence and spread of antibiotic-resistant bacteria in meat. Therefore, there is a renewed interest in finding viable alternatives to antibiotics. One potential method is the supplementation of broiler diets with probiotics. This review provides an updated summary of the use of probiotics to improve sanitary conditions and enhance performance in broilers, demonstrating the role of probiotics as a reliable option to replace antimicrobial growth promoters.