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Probiotics pp 225–257Cite as

Probiotics for chickens

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Abstract

As with other animals, the development of probiotics for poultry has developed out of our increasing understanding of the microflora of the alimentary tract. Although Pasteur’s observations suggested that the host and its intestinal microflora were interdependent, the intellectual origins of probiosis started with Metchnikoff (1907). He thought that, on balance, the intestinal microflora was detrimental to the host because of absorption of toxic bacterial metabolites. By correlating the longevity of some of the rural inhabitants of the Caucasus with their ingestion of fermented milk throughout their life, he suggested that health status and longevity could be improved by consumption of milks fermented by lactobacilli.

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Barrow, P.A. (1992). Probiotics for chickens. In: Probiotics. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-2364-8_10

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