Probiotics in Livestock and Poultry Nutrition and Health
The use of probiotics has gained immense interests in animal agriculture around the world due to the myriad of health and production benefits, especially in the context of more natural and antibiotic-free animal production. They have been widely evaluated
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Probiotics in Livestock and Poultry Nutrition and Health M. S. Mahesh, Ranjan K. Mohanta, and Amlan K. Patra
Abstract The use of probiotics has gained immense interests in animal agriculture around the world due to the myriad of health and production benefits, especially in the context of more natural and antibiotic-free animal production. They have been widely evaluated in animal nutrition to improve the balance of beneficial gut microbiome (eubiosis) and eliminate the detrimental gut pathogens (dysbiosis), which results in a range of advantages such as enhanced functioning of gastrointestinal tract, improved immunity at the gut as well as systemic levels, and better health status of both ruminants and non-ruminants. Consequently, these beneficial effects positively influence overall production performance and farm profitability. The use of probiotics in ruminants has primarily focused on improving ruminal fermentation efficiency such as stabilisation of pH and enhanced fibre digestion, reduction of methane production in the rumen, thereby impacting production performance. Among the several species of probiotic organisms studied, yeasts have been most widely explored followed by bacterial probiotics in ruminant nutrition. In non-ruminants, bacterial probiotics dominate over yeast in augmenting performance measures. Furthermore, probiotics have also shown to reduce incidences of intestinal diseases, faecal shedding of gut pathogens, and improving the gut barrier functions and quality of meat and milk in food animals. This chapter discusses various species of probiotics, their beneficial effects and mode of actions in enhancing efficiency of animal production. Keywords Probiotic · Ruminant · Non-ruminant · Immunity · Production performance The views expressed are of the author (M.S. Mahesh) and do not necessarily reflect that of Kemin Industries South Asia Pvt. Ltd. M. S. Mahesh Kemin Industries South Asia Pvt. Ltd., Chennai, India R. K. Mohanta Krishi Vigyan Kendra, ICAR-National Rice Research Institute, Cuttack, India A. K. Patra (*) Department of Animal Nutrition, West Bengal University of Animal and Fishery Sciences, Kolkata, India © Springer Nature Singapore Pte Ltd. 2021 G. Goel, A. Kumar (eds.), Advances in Probiotics for Sustainable Food and Medicine, Microorganisms for Sustainability 21, https://doi.org/10.1007/978-981-15-6795-7_7
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Introduction
The world population is expected to grow over 9.7 billion persons by 2050. In view of feeding extra 2 billion people in the next 30 years with an ongoing escalated demand for foods of animal origins, it is necessary to intensify the industrial animal production systems in a more efficient manner. This can only be possible with proper strategies for breeding and selection, optimised nutrition along with disease control and prevention, which maximises the production and makes it sustainable. Following the ban and restriction on usage of in-feed antibiotics in European Union and other countries owing to possible emergence of antibiotic resist
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