Lactic acid bacteria in poultry industry: health beneficial prospects and potential applications- a review
Yaqian Jin, Muhammad Asif Arain, Jameel Ahmed Buzdar, Guiqin Liu
Abstract
SUMMARYThe global push to reduce antibiotic use in animal production has intensified the search for sustainable alternatives. Lactic acid bacteria (LAB) are promising probiotic candidates due to their multifaceted role in avian gut health, but their application is hindered by variable efficacy and a lack of consolidated mechanistic insights. This review critically evaluates the current evidence on the mechanisms by which LAB enhance poultry health and productivity. A systematic literature search was conducted using Scopus, PubMed and Web of Science databases for peer-reviewed articles. Key search terms included lactic acid bacteria, poultry, probiotic, gut health, growth performance and immune response. Quantitative analysis reveals that specific LAB strains, such as Lactobacillus acidophilus and L. plantarum, administered at 108−109 CFU/kg feed, significantly improved body weight gain by 5–8% and reduced feed conversion ratio by 4–7% compared to untreated controls. Their efficacy is attributed to a 1–2 log reduction in gut colonisation by pathogens like Salmonella and E. coli via bacteriocin production and competitive exclusion. Immunomodulatory effects are evidenced by a significant upregulation of anti-inflammatory cytokines (IL-10) and a 20–30% increase in serum antibody titres post-vaccination. However, strain-specificity is critical; outcomes vary significantly based on dosage, viability and environmental factors. This review explores the beneficial roles of LAB as probiotic agents in poultry production, highlighting their impact on nutrient absorption, pathogen inhibition and overall bird health. Future research and innovation in LAB applications could further refine their use in poultry diets, contributing to a more resilient and efficient poultry industry.