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Despite several efforts to develop control measures to reduce the contamination of poultry products, foodborne illness remains a major concern to the processors as well as the consumers. A wide range of interventions have been applied both in postharvest settings as well as in preharvest live bird production. Biotics are a group of compounds that when consumed by the host will impart benefits to the host. This chapter reviews the categories of biotics that include prebiotics, synbiotics, postbiotics, and related compounds currently being used as well as potential candidates for future applications in poultry production.
- 1 Introduction
- 2 Prebiotic sources and general mechanisms of action in the poultry host
- 3 Non-digestible carbohydrates
- 4 Fructooligosaccharides
- 5 Galactooligosaccharide and isomaltooligosaccharide
- 6 Yeast-derived components and mannan derivatives
- 7 Postbiotics
- 8 Synbiotics
- 9 Conclusion and future trends
- 10 Where to look for further information
- 11 References