THE ROLES OF PROBIOTICS ON THE PROTECTION OF BROILERS AGAINST CLOSTRIDIUM INFECTION: A REVIEW

Clostridial infections in poultry are a significant threat to the poultry industry. Clostridium perfringens (C. perfringens) might induce enterotoxaemia, gangrenous dermatitis (GD), and necrotic enteritis (NE). The latter is the most prevalent in poultry. Clostridium perfringens causes high mortality in chickens, with mortality rates reaching about 50% in affected flocks. Subclinical infections caused by C. perfringens can cause long-term damage to the intestinal mucosa. The potentially devastating consequences of these infections include stunted growth, which can cause significant economic losses. It was previously believed that supplementing chicken feed with probiotics was an effective way to boost the birds' immunity. Bacteriocins and other antibacterial compounds produced by probiotic bacteria enhance the immune system in birds. These substances can inhibit the adherence of certain bacteria and their excretion of toxins. Several reports confirmed the anti-Clostridial activities of Bacillus and Lactobacillus strains. Adding high doses of Bacillus spores to broiler diets for extended periods is more effective than antibiotics in controlling bacterial infections in poultry. This review aims to shed light on the roles of probiotics in controlling C. perfringens infections in poultry.