Reducing antibiotics in poultry production
Antimicrobial resistance (AMR) will increasingly account for human health problems according to the "Antimicrobial Resistance Review" published by the United Kingdom government. An estimated 80% of global use occurs in livestock farming and aquaculture. The swine and poultry industries are responsible for the largest amount of antibiotic consumption. Besides the changes in legislation that restrict the use of antibiotics around the world, there is also a surging demand for antibiotic-free produced meat from customers.
Poultry producers looking for strategies to reduce antibiotics in a profitable way might find solace in a multi-stakeholder collaboration.
At Trouw Nutrition we believe it is possible to reduce the need for antibiotics while maintaining – or even improving ‒ profitability. Nutrition plays an important role in antibiotic reduction strategies, but the key is implementing an integrated feed, farm, health management approach. Our antibiotic reduction strategies focus on the optimisation of the total production chain.
Adding feed additives to animal feed supports the reduction of microorganisms, and has a positive impact on gut health, thereby improving animal performance. A stable and diverse microbiota is important for good digestion. Combining a feed applied additive such as Presan®-FY with a water applied additive such as Selko®-pH supports gut health and improves performance.