This book gives a comprehensive overview of the mode of action of probiotics and the theories behind it.
In addition, it highlights the main benefits of using probiotics in poultry production, such as maintaining gut health and integrity, reducing gut inflammation, modulating the immune system, preventing bacterial lameness, preventing reproductive tract infections, combating various enteric pathogens and improving performance.
The chapters of this book illustrate various studies which show the efficacy of probiotics in reducing livestock and poultry diseases, potentially reducing the need for antibiotic intervention, in addition to improving production performance.
|Author||Edited by Wael H A Abdelrahman|
|Dimensions||250mm x 170mm x 20mm (H,W,D)|
List of Figures
List of Tables
List of Abbreviations
Chapter 1: Probiotics – basic concept, mode of action and product development aspects
Chapter 2: Probiotics and intestinal inflammation in poultry
Chapter 3: Influence of probiotics on intestinal structure and barrier functionality of poultry
Chapter 4: Intestinal integrity and the reduction of leg abnormalities in poultry
Chapter 5: Bacterial chondronecrosis with osteomyelitis and lameness in broilers: pathogenesis, experimental models, and preventative treatments
Chapter 6: Probiotics as alternatives to antimicrobial growth promoters (AGPs) in broiler nutrition: modes of action and effects on performance
Chapter 7: Probiotics and Campylobacter colonization control in poultry
Chapter 8: Probiotics in laying hens – prevention of reproductive tract infections
Chapter 9: Probiotics as a strategy to fight necrotic enteritis in chicken
Chapter 10: Probiotics for salmonella control in poultry
Chapter 11:Probiotics and coccidiosis control in poultry
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