title: An Introduction to the Avian Gut Microbiota and the Effects of Yeast-Based Prebiotic-Type Compounds as Potential Feed Additives.
abstract: The poultry industry has been searching for a replacement for antibiotic growth promoters in poultry feed as public concerns over the use of antibiotics and the appearance of antibiotic resistance has become more intense. An ideal replacement would be feed amendments that could eliminate pathogens and disease while retaining economic value via improvements on body weight and feed conversion ratios. Establishing a healthy gut microbiota can have a positive impact on growth and development of both body weight and the immune system of poultry while reducing pathogen invasion and disease. The addition of prebiotics to poultry feed represents one such recognized way to establish a healthy gut microbiota. Prebiotics are feed additives, mainly in the form of specific types of carbohydrates that are indigestible to the host while serving as substrates to select beneficial bacteria and altering the gut microbiota. Beneficial bacteria in the ceca easily ferment commonly studied prebiotics, producing short-chain fatty acids, while pathogenic bacteria and the host are unable to digest their molecular bonds. Prebiotic-like substances are less commonly studied, but show promise in their effects on the prevention of pathogen colonization, improvements on the immune system, and host growth. Inclusion of yeast and yeast derivatives as probiotic and prebiotic-like substances, respectively, in animal feed has demonstrated positive associations with growth performance and modification of gut morphology. This review will aim to link together how such prebiotics and prebiotic-like substances function to influence the native and beneficial microorganisms that result in a diverse and well-developed gut microbiota.
authors.affiliation: Department of Food Science, Center for Food Safety, University of Arkansas , Fayetteville, AR , USA.
authors.forename: Stephanie M
authors.initials: SM
authors.lastname: Roto
authors.affiliation: Department of Food Science, Center for Food Safety, University of Arkansas , Fayetteville, AR , USA.
authors.forename: Peter M
authors.initials: PM
authors.lastname: Rubinelli
authors.affiliation: Department of Food Science, Center for Food Safety, University of Arkansas , Fayetteville, AR , USA.
authors.forename: Steven C
authors.initials: SC
authors.lastname: Ricke
keywords: Bifidobacterium; lactobacillus; microbiota; poultry; yeast