Organic acids and their potential role for modulating the gastrointestinal tract, antioxidative status, immune response, and performance in poultry

Abstract

SUMMARY Using antibiotics as growth factors has been banned due to increasing the problem of antibiotic resistance and presence of antibiotics residues in poultry products. Therefore, organic acids (OA) could be utilised as a promising alternative to antibiotic growth promoters because of the increased demand for antibiotic-free and organic poultry products. Scientists have paid much attention to the benefits of OA due to their ability to preserve a healthy intestinal microbial balance. Dietary OA supplementation could enhance the gut structure integrity, physiological function, intestinal immunity, and health. Organic acid products have also been involved in enhancing the antioxidative status via activating antioxidative enzymes and reducing lipid peroxidation. Moreover, dietary OA can stimulate humoral- and cell-mediated immunity and regulate cytokines in the host. These physiological and immunological benefits of OA are translated into various improvements in growth performance, laying performance, egg quality, meat quality, and the products’ safety. Interestingly, OA have positive impacts on alleviating heat stress in poultry. The current review is an endeavour to shed light on recent findings related to the benefits of dietary OA on gut development, nutrient absorption, gut microbiota, antioxidative properties, immune response, productive performance, heat stress, food quality, and safety in poultry.