Alternatives to Antibiotics to Prevent Necrotic Enteritis in Broiler Chickens: A Microbiologist's Perspective.

Delphine L Caly,Romain D'Inca,Eric Auclair,Djamel Drider

doi:10.3389/fmicb.2015.01336

Delphine L Caly, Romain D'Inca + Show 2 more

Open Access

https://doi.org/10.3389/fmicb.2015.01336

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Abstract

Since the 2006 European ban on the use of antibiotics as growth promoters in animal feed, numerous studies have been published describing alternative strategies to prevent diseases in animals. A particular focus has been on prevention of necrotic enteritis in poultry caused by Clostridium perfringens by the use of microbes or microbe-derived products. Microbes produce a plethora of molecules with antimicrobial properties and they can also have beneficial effects through interactions with their host. Here we review recent developments in novel preventive treatments against C. perfringens-induced necrotic enteritis in broiler chickens that employ yeasts, bacteria and bacteriophages or secondary metabolites and other microbial products in disease control.

Highlights

Clostridium Perfringens, the Causative Agent for Necrotic EnteritisClostridium perfringens is a spore-forming, anaerobic, Gram-positive bacterium, found in the environment and in the gastro-intestinal (GI) tract of humans and animals (Songer, 1996; Van Immerseel et al, 2004; Popoff, 2013)
C. perfringens is responsible for severe infections in animals, such as enterotoxaemia, gangrenous dermatitis and necrotic enteritis (NE), especially in pigs and poultry (Songer, 1996; Van Immerseel et al, 2004; Timbermont et al, 2011)
The α toxin was long thought to be responsible for necrotic enteritis but several reports have since established that the NetB toxin alone can cause the disease (Keyburn et al, 2008, 2010; Van Immerseel et al, 2009)

Summary

Introduction

Clostridium Perfringens, the Causative Agent for Necrotic EnteritisClostridium perfringens is a spore-forming, anaerobic, Gram-positive bacterium, found in the environment and in the gastro-intestinal (GI) tract of humans and animals (Songer, 1996; Van Immerseel et al, 2004; Popoff, 2013). Several bacterial strains have been shown to increase broiler chickens performance (health, weight gain, feed conversion) and to prevent or reduce the incidence of diseases caused by pathogenic bacteria (reviewed by Patterson and Burkholder, 2003; Lutful Kabir, 2009; Chaucheyras-Durand and Durand, 2010). Probiotic bacteria have been shown to produce molecules with antimicrobial activities, such as bacteriocins, that target specific pathogens, or even inhibit the adhesion of pathogens or the production of pathogenic toxins (Joerger, 2003; Pan and Yu, 2014).

Results

Conclusion