A Comparison of Feeding Multi-Probiotics and Fermented Ginseng Byproducts on Performance, Intestinal Microflora and Immunity of Broiler Chicks

Hassan, Md. Rakibul; Choe, Ho Sung; Ryu, Kyeong Seon

doi:10.5536/kjps.2012.39.4.253

Cited by 5 publications

(3 citation statements)

References 26 publications

(11 reference statements)

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“…Various fermented agricultural byproducts containing live microbes have been found to reduce Salmonella when added to feed (Ashayerizadeh et al., 2017; Hassan et al., 2012; Islam & Yang, 2017; Jazi et al., 2019; Liu, Deng, et al., 2018; Zhang et al., 2015), but the practicality of their use will likely depend on the availability of the specific feedstock to be fermented.…”

Section: Primary Productionmentioning

confidence: 99%

Advances in enteropathogen control throughout the meat chicken production chain

Stewart¹,

Pavic²

2023

Comp Rev Food Sci Food Safe

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Enteropathogens, namely Salmonella and Campylobacter, are a concern in global public health and have been attributed in numerous risk assessments to a poultry source. During the last decade, a large body of research addressing this problem has been published. The literature reviewed contains review articles on certain aspects of poultry production chain; however, in the past decade there has not been a review on the entire chain-farm to fork-of poultry production. For this review, a pool of 514 articles were selected for relevance via a systematic screening process (from >7500 original search articles). These studies identified a diversity of management and intervention strategies for the elimination or reduction of enteropathogens in poultry production. Many studies were laboratory or limited field trials with implementation in true commercial operations being problematic. Entities considering using commercial antienteropathogen products and interventions are advised to perform an internal validation and fit-for-purpose trial as Salmonella and Campylobacter serovars and biovars may have regional diversity. Future research should focus on nonchemical application within the processing plant and how a combination of synergisticinterventions through the production chain may contribute to reducing the overall carcass burden of enteropathogens, coupled with increased consumer education on safe handling and cooking of poultry.

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Section: Primary Productionmentioning

confidence: 99%

Advances in enteropathogen control throughout the meat chicken production chain

Stewart¹,

Pavic²

2023

Comp Rev Food Sci Food Safe

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“…There is a large number of studies with data showing that addition of Bacillus [58,208,[210][211][212][213][214][215][216][217][218][220][221][222][223][224]226] and lactic acid bacteria (LAB) based DFM additives [26,46,47,103,180,182,208,210,[228][229][230]234,235] to feed can be effective against Salmonella in broilers, while Saccharomyces [26,[242][243][244] and combinations of Saccharomyces and bacteria [240,246,247,249] also may be effective. Bacillus-based DFMs are particularly suited to use as feed additives as Bacillus is a spore-forming organism, giving it resistance to stress during storage and the high temperatures used in the feed pelleting process [206].…”

Section: Direct Fed Microbials (Dfms)mentioning

confidence: 99%

“…Various fermented agricultural by-products containing live microbes have been found to reduce Salmonella when added to feed [230,247,[252][253][254][255], but the practicality of their use will likely depend on the availability of the specific feedstock to be fermented. Some DMFs may reduce Salmonella when added to broiler drinking water [233,239], while others did not have a significant effect [237,248].…”

Section: Direct Fed Microbials (Dfms)mentioning

confidence: 99%

Advances in Enteropathogen Control Throughout the Meat Chicken Production Chain

Stewart¹,

Pavic²

2022

Preprint

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Enteropathogens, namely Salmonella and Campylobacter, are a concern in global public health and have been attributed in numerous risk assessments to a poultry source. During the last decade a large body of research addressing this problem has been published. The literature reviewed contains review articles on certain aspects of poultry production chain, however in the past decade there hasn’t been a review on the through production chain, farm to fork, production of poultry. This review, a pool of 514 articles were selected for relevance via a systematic screening process (from >7500 original search articles). These studies identified a diversity of management and intervention strategies for the elimination or reduction of enteropathogens in poultry production. Many studies were laboratory or limited field trials with implementation in true commercial operations being problematic. Entities considering using commercial anti-enteropathogen products and interventions are advised to perform an internal validation and fit for purpose trial as Salmonella and Campylobacter serovars and biovars may have regional diversity. Future research should focus on non-chemical application within the processing plant and how synergistic through chain intervention may contribute to reducing the overall carcass burden of enteropathogen, coupled with increased consumer education on safe handling and cooking of poultry.

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