Chicken, a species of foul domesticated early in man’s history. Its scientific name is Gallus domesticus, and it belongs to the Phasianidae family which includes Old World pheasants and partridges. Chickens are probably the most numerous birds in the world, largely, because of their importance as a source of human food. The chicken was known to the ancient civilization of the Indus Valley and was fully domesticated by 2000 BC. Chickens were prized for many reasons in the ancient world. The cock was admired for his courage and pride, and his traditional early morning crow made him valued as a timepiece and symbol of the waking day. The ability of the hen to lay eggs prolifically made her a symbol of fertility.
Chickens have been part of our lives for centuries and we are no less dependent upon them today, than we were many years ago. This domestic foul has been developed into dozens of different breeds for many purposes all the way from food sources to fighting cocks. However, no matter what they are used for their digestive system is the same and scientists today are constantly working on ways to improve their health and ultimate production.
For several decades, antibiotics and chemotherapeutics in prophylactic doses have been used in poultry diets to improve their welfare and to obtain economic benefits in terms of improved animal performance and reduced medical costs. With increasing concerns about antibiotic resistance, there is increased interest in finding alternatives to antibiotics for poultry production. Prebiotics are one of the alternatives that can improve poultry performance through altering gut microflora.
Prebiotics are defined as a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon. In other words, prebiotics are meant to provide a substrate for beneficial gastrointestinal microbes. Large amounts of bacteria present in the onogastric small intestine are potentially capable of utilizing these indigestible carbohydrate sources for energy.
Prebiotics have been shown to alter GI microflora, alter the immune system, prevent colon cancer, reduce pathogen invasion, including pathogens such as Salmonella enteritidis and E. coli and reduce cholesterol and odour compounds. By adding prebiotics to poultry diets, producers can minimize the use of antibiotics and drug resistance to bacteria.
Probiotic and prebiotic foods have been consumed for centuries, either as natural components of food, or as fermented foods. As early as 1907 scientists noted the longevity of Bulgarians who consumed yogurt. Traditional dietary sources of prebiotics include soybeans, insulin sources (such as Jerusalem artichoke, jicama and chicory root), raw oats, unrefined wheat, unrefined barley and yacon.
It is becoming more common to properly distinguish between prebiotic substances and the food that contains them. Wheat, honey and many other foods contain prebiotics to a greater or lesser extent but no plant or food is prebiotic. Referring to a food as “a prebiotic” is no more accurate than calling a food “a vitamin.”
In conclusion, current trends in poultry production point to reduced use of antibiotic growth promoters and increased use of nonantibiotic feed additives. Prebiotic is one of the alternative additives that can be used to improve poultry health and performance.
