Innovative Research on Probiotics in Poultry: A Promising Alternative to Formaldehyde
Recent studies have unveiled that probiotics could serve as a protective measure for hatching chicks against bacterial diseases while retaining beneficial microorganisms. This breakthrough comes at a critical time as traditional methods primarily rely on harsh chemicals.
The Challenge of Harmful Bacteria
Bacteria such as Escherichia coli, Enterococcus, and Staphylococcus present significant risks during the incubation and hatching of eggs. As developing chicks grow, harmful microbes can infiltrate eggshells through tiny pores or fractures. The result can be catastrophic, leading to eggs bursting, which then spreads detrimental bacteria throughout hatch cabinets.
The conventional approach for disinfecting these hatch cabinets involves the use of formaldehyde, a potent agent that eradicates all bacteria indiscriminately, including the beneficial strains essential for chick health.
A New Approach to Hatching
An innovative team of scientists at the Center of Excellence for Poultry Science, within the University of Arkansas System Division of Agriculture, along with the Dale Bumpers College of Agricultural, Food and Life Sciences, have been exploring alternatives. Their research has indicated that specific strains of probiotics can effectively reduce harmful bacteria, similar in efficacy to traditional formaldehyde fumigation methods.
Danielle Graham, assistant professor of poultry science and lead researcher, highlighted the significance of this study published in Poultry Science.
Stopping the Spread of Pathogens
“Given the warm, moist environment of hatch cabinets, it’s a recipe for microbial growth and potential pathogen transmission,” Graham explained. Her team’s research employed two probiotic strains of Bacillus amyloliquefaciens in a series of small-scale experiments. Results demonstrated that one of the strains was effective in reducing gram-negative bacteria compared to control settings.
The probiotics were ingeniously administered using compressed air, strategically placed approximately ten inches from the hatch cabinet’s ventilation fan during the hatching phase.
Notably, additional studies suggest that one of the probiotic strains may also mitigate the presence of gram-positive bacteria, specifically Enterococcus faecalis. This advancement implies a reduction in gastrointestinal colonization by these bacteria in chicks after hatching.
The Benefits Beyond Bacteria
Perhaps the most striking finding of this research is that the same probiotic solution not only matched the bacterial reduction efficiency of formaldehyde but also significantly decreased the likelihood of respiratory tract damage often associated with chemical disinfectants.
“Developing a multi-faceted strategy will be critical in phasing out formaldehyde from commercial poultry hatcheries,” Graham remarked. “While it remains the most effective tool available, our goal is to further explore complementary solutions to enhance the probiotic approach we have been optimizing.”
Collaborative Efforts in Research
The study titled “Feasibility of applying Bacillus amyloliquefaciens-derived solid state fermentation products into the hatch cabinet environment as a method to mitigate the microbial bloom during the hatching phase” involved collaboration among various researchers, including Callie Selby, Aaron J. Forga, Billy M. Hargis, and Christine N. Vuong, alongside former department members Mitchell C. Rowland and Lucas E. Graham.
For additional insights, explore the source article on Phys.org.
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