PROBIOTICS: ALTERNATIVE FOR BROILER PRODUCTION UNDER HEAT STRESS CONDITIONS

Ana Cecilia Hernández-Coronado, Miguel Cervantes Ramírez, Adriana Morales Trejo

Abstract


Background: Currently, poultry industry faces the challenge of maintaining high production levels even with the prohibition on the use of antibiotics as growth promoters, and the direct effects of heat stress on birds. The above leads to search for natural alternatives that contribute to maintain production without compromising the health of the birds or the consumer. With this problem, probiotics are considered safe and natural additives that are beginning to be used in poultry diets, whose results may vary depending on the climatic conditions and the response variables analyzed. Objective: To present a review regarding the impact of probiotics on broiler production, their mechanisms of action and their effects on animal health, with emphasis on poultry production under heat stress conditions. Methodology: An exhaustive literature search related to the topics mentioned in the objective was done using digital means for scientific information inquiry, especially in journals with high scientific impact. Original research and review articles published during the last five years, as well as articles considered as classical, were selected. The results of this search were discussed and analyzed for the preparation of the review. Results: The probiotic concept is defined, the species of microorganisms used to prepare a probiotic for animal nutrition are mentioned, and the characteristics and mode of action of probiotics are described. The results observed consistently upon the inclusion of probiotics in the diets of broilers reared under both thermoneutral and heat stress conditions are discussed. In addition, advantages and disadvantages of probiotics in the diet as well as changes in international regulations favoring their dietary inclusion to promote a safe and sustainable poultry production are included in this review. Implications: Scientific evidences support the use of probiotics as a suitable alternative to improve the wellbeing of broilers and the efficiency of the poultry industry under heat stress conditions; however, it is important to know the microorganism type, its characteristics, dosage and benefits of using it with regards to the probiotic being used, in relation to the production system where it will be used. Conclusion: The use of probiotics in diets for broilers reared under heat stress conditions is an interesting alternative aimed at reducing economical losses and improving the wellbeing of the birds. 

Keywords


Probiotics; feed additives; poultry; thermal stress.

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References


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URN: http://www.revista.ccba.uady.mx/urn:ISSN:1870-0462-tsaes.v28i2.59226

DOI: http://dx.doi.org/10.56369/tsaes.5922

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