Antibiotics in Poultry: Examining Alternatives for Safer Food Production

Abstract

Chicken is the most commonly farmed species with over 90 billion tons of chicken meat produced per year. Many food-producing animals are given antibiotics daily to grow faster and prevent diseases in many parts of the world. When antibiotics are used for the purposes of growth promotion a small amount is often administered as compared to therapeutic use. Therefore, this may cause bacteria to develop antibiotic resistance (World Health Organization, 2017). There are several challeneges related to antibiotic free bird production. Several alternatives to antibiotics, including probiotics, prebiotics, competitive exclusion, enzymes, and organic acids, have shown promise in replacing antibiotics. The use of prebiotics aids in preventing the colonization of the digestive system by harmful pathogens, achieved by creating an unfavorable environment through pH alterations in the intestinal content. Probiotics, which are live strains of strictly selected microorganisms have beneficial effects on health. The incorporation of enzymes in poultry diets offers several advantages, including reduced digesta viscosity, improved digestion and nutrient absorption, increased feed intake, and enhanced weight gain. Maximizing performance and sustaining poultry productivity will rely on employing well-balanced combinations of diverse alternatives alongside effective management practices. This approach remains essential for accomplishing our ultimate goal of reducing antibiotic usage.