Hello guest
Your basket is empty
We provide two pathways to the content. Thematic (chapters that address certain themes, e.g. cultivation, regardless of crop or animal type) and Product (chapters that relate to a specific type of crop or animal). Choose the most applicable route to find the right collection for you. 
 
Can’t find what you are looking for? Contact us and let us help you build a custom-made collection. 
You are in: All categories > A-Z Chapters > A
Use the Contact form to discuss the best purchasing method for you... Start building your collection today!

Alternatives to antibiotics in preventing zoonoses and other pathogens in poultry: prebiotics and related compounds

Code: 9781838791858
Steven C. Ricke, University of Arkansas, USA, A.V.S. Perumalla, Kerry, USA and Navam. S. Hettiarachchy, University of Arkansas, USA

Chapter synopsis: Despite efforts to develop control measures to reduce the contamination of poultry products, food-borne illness remains a major concern to processors and consumers. Various interventions have been applied in both postharvest settings and preharvest live bird production. Prebiotics are compounds that, when consumed by birds, favour microorganisms in the gastrointestinal (GI) tract that are considered beneficial to the host and also limit food-borne pathogen colonization. This chapter reviews the groups of prebiotic and related compounds currently in use, as well as potential candidates for future application. In addition to traditional prebiotic compounds such as fructooligosaccharides, other less conventional sources such as guar gum will be discussed together with combinations of prebiotics and probiotics (synbiotics). Finally, opportunities exist to structurally refine prebiotic compounds to enhance their activities and improve their delivery to target sites in the GI tract.

DOI: 10.19103/AS.2016.0010.06
£25.00
Table of contents 1 Introduction 2 Beneficial effects of prebiotics: general mechanisms of action 3 Non-digestible carbohydrates as prebiotics 4 Fructooligosaccharides 5 Yeast-derived components and mannan derivatives as pro- and prebiotics 6 Galactooligosaccharide and isomaltooligosaccharide 7 Guar gum as a potential prebiotic source 8 Synbiotics: combining pre- and probiotics for enhanced nutritional supplements 9 Summary and conclusions 10 Where to look for further information 11 References

Also in A

Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings