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Int. J. Mol. Sci. 2009, 10(8), 3531-3546; doi:10.3390/ijms10083531

The Role of Probiotics in the Poultry Industry

1
Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Osaka, Japan
2
Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
Received: 3 June 2009 / Revised: 9 August 2009 / Accepted: 11 August 2009 / Published: 12 August 2009
(This article belongs to the Special Issue Antimicrobial Agents)
View Full-Text   |   Download PDF [143 KB, uploaded 19 June 2014]   |  

Abstract

The increase of productivity in the poultry industry has been accompanied by various impacts, including emergence of a large variety of pathogens and bacterial resistance. These impacts are in part due to the indiscriminate use of chemotherapeutic agents as a result of management practices in rearing cycles. This review provides a summary of the use of probiotics for prevention of bacterial diseases in poultry, as well as demonstrating the potential role of probiotics in the growth performance and immune response of poultry, safety and wholesomeness of dressed poultry meat evidencing consumer’s protection, with a critical evaluation of results obtained to date.
Keywords: probiotics; bacteria; disease control; meat quality; poultry probiotics; bacteria; disease control; meat quality; poultry
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Kabir, S.M.L. The Role of Probiotics in the Poultry Industry. Int. J. Mol. Sci. 2009, 10, 3531-3546.

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