Make Probiotics Work For Poultry
More and more knowledge and experience is being gained on how probiotics should be used to give reliable results. Through a more exact knowledge of the mode of action of each individual probiotic, it will be possible to make further improvements.
In spite of the unknown data on the physiology of the gut microflora, from the results obtained with probiotic use, we are beginning to understand more about the variations involved. Indeed, despite their present low efficiency, it can be a starting point to achieve more efficient microbial strains, thanks to today’s biotechnological processes.
The use of foods derived from microbial activity goes back to the dawn of human civilisation and fermented milks were probably the first foods to contain active microorganisms. The beneficial effect of fermented milk was given a scientific basis at the beginning of the twentieth century by Elie Metchnikoff. Interest in the gut microflora revived after the Second World War and it the necessity that the microbial cells be viable. Probiotics are live micro-organisms that, when administered through the digestive route, are favourable to the host’s health.
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