Animal Probiotics

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In human nutrition, lactobacilli and bifidobacteria are frequently included in yoghurts and other milk products. However, due to their poor stability during storage, their application in animal nutrition is rather limited. Probiotic feed additives generally consist of one single strain or a combination of several strains of bacteria, Bacillus spores or yeasts species (multi-strain). Preparations authorised for use in animal nutrition in the European Union include different strains of Enterococcus, Bacillus, Lactobacillus, Pediococcus or Saccharomyces. The benefit of probiotics with respect to health status and performance is expected to be highest in young animals such as piglets, newly-hatched chickens or calves, because these animals have not yet developed a stable gut microflora. Moreover, when animals undergo therapeutic treatment of diseases with antibiotics, the gut microflora is generally decimated. Therefore, administration of probiotics after antibiotic treatment assists in re-establishing a beneficial gut microflora to prevent the host from recurrent pathogenic colonisation.

Silage inoculants is another important factor of animal nutrition which is helps in providing  aid for the process of fermentation by reducing the forage quality loss and helps in maintaining high quality feed and palatability that will also lead to improved animal performance thereby, extending the shelf life of silages. Spoilage microorganisms such as bacteria, yeasts, and molds readily grow on crops going into a silo, causing losses in dry matter and nutrient quality. Having an oxygen-free (anaerobic) environment and a low pH in the silo can prevent these organisms from growing. These spoilage microorganisms are also the culprits in poor fermentation. Efficient fermentation will conserve dry matter to boost feed value. Homofermentative lactic acid bacteria, such as Lactobacillus plantarum, Enterococcus faecium, and some species of Pediococci can improve the initial fermentation process by speeding up the production of lactic acid and limiting the production of unnecessary end products that may lower the efficiency of fermentation. Creating a desirable environment in the silo (low pH) can reduce protein degradation and prevent the growth of several microbes in the silage like Enterobacteria, Clostridia and molds