Prebiotic yeast in broiler diets could help producers manage Salmonella
A prebiotic derived from brewer’s yeast (Saccharomyces cerevisiae) has shown potential in reducing the prevalence of Salmonella Enteritidis in broilers.
A prebiotic derived from brewer’s yeast (Saccharomyces cerevisiae) has shown potential in reducing the prevalence of Salmonella Enteritidis in broilers.
Laying hens exposed to prolonged heat waves experience adverse health effects that lead to health issues and reduced productivity. Many studies show that probiotics improve intestinal integrity due to lactic acid production and the competitive exclusion of pathogens.
