Physiological and immunological benefits of probiotics and their impacts in poultry productivity

Abstract

SUMMARY Using antibiotics as growth promotants has been banned due to the increasing problem of antibiotic resistance and the presence of antibiotic residues in poultry products, which pose a risk to human health. Therefore, probiotics could be utilised as a promising alternative to antibiotic growth promoters, because of the increased requirement for antibiotic-free and organic poultry products. Probiotics are viable micro-organisms used as feed additives. Scientists have paid much attention to the benefits of probiotics due to their ability to preserve a healthy intestinal microbial balance. Probiotic supplementation could enhance the gut structure integrity, physiological function, intestinal immunity and health. Probiotics are also used to enhance the antioxidative status via activation of antioxidative enzymes and to reduce lipid peroxidation. Moreover, dietary probiotic micro-organisms are able to stimulate humoral- and cell-mediated immunity and regulate pro- and anti-inflammatory cytokines in the host. These physiological and immunological benefits of probiotics are translated into various improvements, such as in growth performance, laying performance, egg quality, meat quality and meat safety. Interestingly, probiotics have positive impacts on alleviating heat stress in poultry. The current review is an effort to shed light on recent findings related to the benefits of dietary probiotics on gut development, nutrient absorption, gut microbiota, antioxidative properties, immune responses and productive performance in poultry.