In the world of poultry farming, the battle against mycotoxins is an ongoing challenge. A recent study published in *Poultry Science* sheds light on the potential of probiotics to mitigate the effects of deoxynivalenol (DON), a common mycotoxin that contaminates chicken feed and hampers intestinal health and production performance. The research, led by Kouassi R. Kpodo from the Animal Biosciences and Biotechnology Laboratory at the United States Department of Agriculture, offers promising insights for the agriculture sector.
The study focused on the effects of lactic acid bacteria and DON toxicity on production performance, intestinal morphology, absorptive function, and oxidative stress in broiler chickens. A total of 432 day-old Ross 308 chicks were divided into groups and fed diets contaminated with varying levels of DON, with or without probiotic supplementation. The probiotics used were *Lactobacillus acidophilus* (LA) and a combination of LA and *Pediococcus acidilactici* (FloraMax-PW, FM).
The results were mixed but revealing. While DON contamination did not significantly affect overall body weight, average daily gain, average daily feed intake, or feed conversion ratio (FCR), it did have a notable impact on intestinal morphology. Specifically, DON reduced villus height and the villus height-to-crypt depth ratio in the jejunum, indicating compromised intestinal health.
One of the most intriguing findings was the effect of probiotics on FCR. “We observed that FCR was reduced in chickens supplemented with FM compared to those without probiotics, particularly during the days 8-15 period,” noted Kpodo. This suggests that probiotics can improve feed efficiency, a critical factor in poultry production.
The study also delved into the molecular level, examining the expression of genes related to intestinal barrier function and immune response. DON contamination led to a decrease in the expression of zonula occludens-2 mRNA in the jejunum, which is crucial for maintaining the integrity of the intestinal barrier. However, the supplementation of FM improved the expression of immune-related genes in the ileum, such as immunoglobulin A and polymeric immunoglobulin receptor.
Oxidative stress was another area of focus. The researchers found that plasma catalase activity was reduced in chickens fed DON-contaminated diets without probiotics, while glutathione reductase activity was increased by DON. This indicates that DON induces oxidative stress, but probiotics like FM can help mitigate these effects.
The commercial implications of this research are significant. As Kpodo explained, “While DON at 5 mg/kg of feed did not affect production performance, it did reduce intestinal morphology, which was not prevented by probiotics. However, the supplementation of FM improved the overall oxidative status in response to DON and enhanced intestinal immune genes expression.”
This study highlights the potential of probiotics to improve gut health and oxidative status in broiler chickens, even in the presence of mycotoxins. As the agriculture sector continues to seek sustainable and effective ways to enhance poultry production, probiotics like FM could play a crucial role. Future research may explore the optimal dosages and combinations of probiotics to maximize their benefits, paving the way for more resilient and efficient poultry farming practices.
In an industry where every percentage point in feed conversion ratio or growth performance can translate to substantial economic gains, the findings from this study offer a beacon of hope. By integrating probiotics into poultry diets, farmers may not only improve the health and welfare of their flocks but also boost their bottom line. As the scientific community continues to unravel the complexities of gut health and mycotoxin interactions, the future of poultry farming looks increasingly promising.