Animal Nutrition Views
Ioannis Mavromichalis, Ph.D., gives his views on poultry, pig and dairy nutrition based on his experience as a nutrition consultant with clients around the world.
What are the most common feed additives considered among U.S. nutritionists in their search for antibiotic replacements?
The United States is following the arduous path already taken by the European Union, at least when it comes to banning growth-promoting antibiotics in broiler diets. In fact, in several well-known instances, the U.S. broiler industry is taking it a step further by refusing to use antibiotics even for therapeutic purposes in the Never Ever 3 (NE3) marketing approach. To make matters worse, coccidiostats are classed as antibiotics under U.S. rules, something the EU has carefully managed to avoid, so far.
The short list below lists some common feed additives encountered in everyday discussions among nutritionists in the U.S.
1. Organic acids
Free, coated, straight or salts, these compounds have been shown to possess the strongest antibacterial activity. Adding 1 or 2 kg of organic acids per metric ton of complete feed is barely enough. We need much more than that, but then cost becomes prohibiting.
WATT Global Media’s annual Nutrition & Feed Survey revealed that when it comes to replacing antibiotics, probiotics are always in the mix of additives. Sometimes they are used even in the presence of antibiotics, assuming antibiotics do not kill them.
3. Phytogenics or phytobiotcs
Phytogenics are making a very strong entrance in the U.S. market. All together, they are viewed, correctly or not, as supplementary to organic acids, but some go beyond that by boosting the immune system or stimulating the digestive system.
4. NSP enzymes
Certain enzymes make life difficult for bacteria as they break down viscous cereal compounds that provide a a safe harbor suitable for proliferation.
5. Functional fibers
Certain functional fibers provide feed to the beneficial bacterial or create a hostile environment to the pathogenic ones, or both. It is a novel area in poultry nutrition deserving more attention.
Certain inorganic (and perhaps a few organic) copper compounds offer promising results in controlling pathogens.
7. Yeasts and derivatives
There is a long list of potential benefits in using yeasts and its derivatives, and being an antibacterial is one of these, at least according to some experts
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