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Probiotics in Poultry

Wednesday, March 22, 2017

The FAPC team are (from left) Alejandro Penaloza, visiting assistant professor, Zorba Hernandez, post-doctoral visiting scientist, and Patricia Rayas, FAPC cereal chemist. PHOTO/MANDY GROSS

Sales of probiotic-fed chicken products in the United States have increased 34 percent in the last year due to the demand for antibiotic-free poultry.

According to the U.S. Department of Agriculture, Tyson Foods, the country’s largest chicken processor, announced it would eliminate the use of human antibiotics and use only probiotic-fed chickens in its operations by September 2017.

This trend has researchers at Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center, a part of the Division of Agricultural Sciences and Natural Resources, studying the implementation of probiotics in chicken feed.

“The reason for the study was to help the food industry produce a healthier bird,” says Patricia Rayas, FAPC cereal chemist. “When the probiotics are ingested, they try to outweigh the bad bacteria.”

Garnering results

Probiotic strains are optimized and taken from a bioreactor. PHOTO/MANDY GROSS

Rayas, along with Alejandro Penaloza, visiting assistant professor, and Zorba Hernandez, postdoctoral visiting scientist, began studying probiotics in November 2014. Other members of the team were graduate students Sabitri Gautam, Sudhir Pasupuleti, Thiago Montaigner Souza and Pryscila Velazco, as well as Ali Beker, poultry senior research specialist for OSU’s Department of Animal Science.

The research team received 300 broiler chickens, which were housed at the OSU poultry farm for 42 days. The broilers were split into four test groups to try different preparations of probiotics. 

The team fed the chickens probiotics as a supplement by using a mixture of probiotic strains created by Penaloza and a standard feed diet.

Probiotics are used to boost the immune system and serve the microbiota in defending bacteria.

“Our hypothesis was that the probiotics would improve the community of microbes in the gut of the chicken,” Rayas says. “The broilers were then fed the probiotics two different ways – mixed in the feed and liquid administration.”

The final step of the study was to process the chickens in FAPC’s processing facility. Data was collected to calculate feed efficiency, and ground samples of the broilers were taken to the Cereal Chemistry Laboratory for further research.

Results showed in the first two weeks that the broilers receiving probiotics had an increased weight gain and lower death rate. When a broiler gains weight, it gains muscle mass and produces more food, which increases potential profit and quantity.

“When the main objective is reached, the isolated probiotics may be useful for the poultry to produce chicken that is free of antibiotics and better feed efficiency,” Hernandez says.

Research has shown probiotics give broilers protection for intestinal integrity and help defend the immune system from unwanted bacteria.

Finding probiotic strains

FAPC’s Cereal Chemistry Laboratory housed the collection of the probiotic strains, which was sourced from wheat. Penaloza isolated the strains and selected those with high production of exoenzymes.

“The advantage of using these strains of probiotics is that it helps improve the use of nutrients in the feed,” Penaloza says. “The strains also will stabilize the micro-organisms in the gut of the broilers.”

Hard wheat, flour and water were fermented to enrich the microorganism’s spores, Penaloza says. The strains of probiotics were isolated, and those with high production of enzymes of interest were placed under intense heat to ensure they would survive when cooking the food pellet.

The research team is working with OSU’s Technology Development Center to patent mixtures of probiotic strains for particular uses. TDC, which helps with the development of new products, the integration of new technology and the increase of capital investments, also funded this research.

Future research

Hernandez says further research is needed to evaluate other strains of probiotics and acquire more knowledge to measure the benefits of using probiotics in the poultry industry.

“This research can bring health benefits to chickens and people by maintaining healthy microbial community in the intestine of the chickens,” he says. “This would maintain healthier chickens and reduce the use of antibiotics. Additionally, the use of probiotics also can generate ecological benefits and increase the efficiency of feed conversion of the broilers.”

Rayas says the team has high hopes for future research projects.

“Our hypothesis for the next research project is to use a spore-based probiotic that supports the balance of the micro ecology by simulating the colonization of beneficial bacteria,” she says. “This will improve the broilers intestinal health and enhance growth performance. In the future we hope to create a mixture so the industry can maintain a healthier intestine for the chickens.”

The ultimate goal is to help the poultry industry continue to provide a safe product to its consumers.

Story by Brittany Gilbert

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