PREBIOTICS (FOS – MOS) & PROBIOTICS As FEED ADDITIVES

PREBIOTICS (FOS – MOS)

&

PROBIOTICS As

FEED ADDITIVES

Prof. Dr. Gültekin YILDIZ

• Animal Nutr & Nutr Des.

http://80.251.40.59/veterinary.ankara.edu.tr/y

ildiz/

Referans:

1- Ergün, A., Tuncer, Ş.D., Çolpan, İ., Yalçın, Sakine, Yıldız, G., Küçükersan, M.K., Küçükersan, S., Şehu, A. (2007). "Yemler, Yem Hijyeni ve Teknolojisi'". 3. Baskı. Pozitif Matbaa. s 1-400.

Ankara. ISBN: 975-97808-0-1.

2- Ergün, A., Tuncer, Ş.D., Çolpan, İ., Yalçın, Sakine, Yıldız, G., Küçükersan, M.K., Küçükersan, S., Şehu, A. (2006). Hayvan

Besleme ve Beslenme Hastalıkları. 3. Baskı. Pozitif Matbaa. s 1- 719. Ankara. ISBN: 975-97808-3-8

3- TUNCER, Ş.D., ÖNOL, A.G., YILDIZ, G., ÇOLPAN, İ. (1996). Besi YILDIZ, G., sığırı rasyonlarına katılan canlı maya kültürünün besi

performansı ve bazı rumen metabolitlerine etkisi. AÜ Vet Fak Derg, 43(1):37-44.

4-YILDIZ G (2002). Prebiyotik Güç Sindirilebilir Karbonhidratlar ve Sağlık İçin Yararlı Besinler. Yem Magazin, 30: 40-43.

5-YILDIZ G, AKAN HB (2004). Probiyotik Olarak Kullanılan Mikroorganizmalar ve Yararları. Yem Magazin, 36: 37-41

6- DROCHNER, W., STADERMANN, B. und YILDIZ, G. (1992). Studien YILDIZ, G.

zur limitierten Pektinverträglichkeit bei Geflügel. TAGUNG: Futterwert und Futterwertverbesserung für ökologiegerechte Stoffwandlung und Qualität der Produkte bei Schwein und Geflügel. Halle, 1-3 Dezember 1992, Univ. Leibzig, 147-151.

7- YILDIZ, G., DİKİCİOĞLU, T. (1999). Yumurta tavuğu rasyonlarına

kurutulmuş yerelması yumrusu ilavesinin yumurta kalitesi ve bazı kan parametrelerine etkisi. VIV. Poultry YUTAV, 3-6 Haziran 1999,

İstanbul. p, 380-387

8- YILDIZ, G, et all. 2006. The effect of dietary Jerusalem artichoke

(Helianthus tuberosus L.) on performance, egg quality characteristics and egg cholesterol content in laying hens. Czech J. Anim. Sci., 51, (8): 349–354.

9. YILDIZ, G., et all. 2008. The Effect of Jerusalem Artichoke

(Helianthus tuberosus L.) on Blood Parameters, Liver Enzymes and Intestinal pH in Laying Hens. Journal of Animal and Veterinary Advances 7 (10): 1297-1300

• Probiotics in Poultry Nutrition

• The gut microflora forms a complex ecosystem with its host bird. Probiotics which are natural have not detrimental

effects on consumer health, therefore, they are alternative to the other feed additives. The probiotics prevent pathogen

microorganisms formation by changing gut microflora to advantages of benefical organisms. On the stress

conditions, the probiotics are benefical on improving feed

efficiency, yield and quality. They may be prevent toxin

formation and protect health.

• The gastro-intestinal microflora of poultry is a complex eco-system that accommodates many types of bacteria. After hatching, microorganisms begin to settle in sterile digestive channels with a pH of 5.5-6.0. This

environment is very suitable for the placement of pathogen microorganisms.

In the younger period, the intestinal ecological balance has not been

established and due to the high gastro-intestinal pH, lactic acid and volatile fatty acids cannot be secreted sufficiently. As a result, gram-negative

bacteria such as E. coli begin to increase. Again, in young animals, digestive capacity is not sufficiently developed, there is more substrate available for fermentation and there is a very high microbial activity in the small intestine

• The lactobacilli begin to proliferate on the cacal epithelial cells from the first day of life. The useful microflora formed in the arachis adheres to starch particles to produce organic acids as a result of amylolytic activity and to reduce the pH to less than 4.5. The beneficial microorganism clinging to the dry epithelial cells suppresses E. coli and prevents the growth of certain yeast species.

• Facultative anaerobic bacteria (Lactobacillus) that produce lactic acid and

anaerobe Bacteroides and Fusobacterium species constitute 90% of the natural intestinal microflora. The remaining 10% are E. coli, Enterococcus, Clostridium, Staphlococcus, Blastomyces, Pseudomonas and Proteus species. In normal gastro-intestinal microflora, there are more than 400 microorganisms and 1014 microorganisms live in the intestine

• The degradation of the ecological balance of the gastro-intestinal tract causes pathogen microorganisms to multiply, resulting in poor feed performance and reduced metabolic insufficiency. In order to maintain the balance in the gastro- intestinal system, the contributions are enzymes, probiotics, organic acids, oligosaccharides and plant extracts.

• The main factors affecting productivity in broiler production are feed utilization and disease control, which are closely related to microbial activity. Intestinal microflora greatly affects the growth, development and nutrient requirements of the animal. Stable and stable in healthy animals, intestinal microflora helps

maximize digestion and absorption of nutrients and increases animal resistance to infectious diseases. In stress situations, while the number of microorganisms producing lactic acid decreases, the number of pathogenic microorganisms

such as E. coli and other Enterobacter, Stapylococ, Corynebacterium increases

• Many microorganisms living in the

digestive system are responsible for the production of some harmful enzymes. In this context, to prevent the growth of these microorganisms or completely remove

from the environment affects growth

positively

• Removal of harmful substances produced by

microorganisms, in other words, detoxification requires the use of energy. In this case, the energy consumed is met by the feed consumed by the animals. If the growth of harmful microorganisms is stopped, the amount of toxic substance decreases and energy consumption for detoxification is reduced. In a study, the energy

consumed for detoxification was found to be 8 kcal / hour

per 100g dry matter digestion. This figure, which seems

insignificant to a single animal, reaches large numbers in

the house of 10-50 thousand chickens.

• In researches that beneficial bacteria settle in the intestines and affect human health in a

positive way, the fact that those who consume plenty of yoghurt is healthy and long-lasting is attributed to the beneficial bacteria found in yoghurt.

• The placement of beneficial bacteria in the

intestines as well as in humans prevents the

activity of infectious pathogenic bacteria (such

as Salmonella, E. coli and Campylobacter).

• Feed additives; These are substances used to increase feed utilization, increase the quantity and quality of

animal products obtained, keep animals healthy and lower the unit cost of the resulting product. Probiotics, called natural feed additives, are used in poultry feeds for this purpose .

• Fuller, defined the concept of probiotic as canlı live

microbial feed additive that positively changes the

balance of microorganisms in the digestive system in

target animal groups ”.

• Probiotics; are the feed additives containing live, natural intestinal bacteria, yeast cells and yeast cultures and fungi, enzymes, industrial fermentation by-products,

which produce beneficial lactic acid, antagonistic effects against the pathogenic bacteria in the intestines of the

animal to which they are given, and which have beneficial effects on the balance of intestinal flora.

• Pathogen bacteria adhere to intestinal epithelial cells and colonize and form resistance to excretion. Probiotic

bacteria, on the other hand, proliferate and form a layer

implanted in the intestinal epithelial cells. In addition, they

are not absorbed from the digestive tract.

YEM KATKI MADDELERİ

• Probiyotikler

•Prebiyotikler

• Sinbiyotikler

• Organik Asitler ve Tuzları

• Enzimler

• Aromatik Bitkiler ve Esansiyel Yağlar

• Probiotics help by preventing diseases, accelerating the normalization of the intestinal flora, improving the animal's self-recovery, and increasing the use of feed and ensuring healthy development.

• Another development of probiotics is that they strengthen the immune system. This means that systemic diseases such as pneumonia can be controlled in the intestine.

• The composition of the intestinal flora is different in each animal species, and the interactions between these

bacteria create a balance, which makes the animals

healthier. When this equilibrium is disturbed, animals are

exposed to diseases.

• Microorganisms in the intestinal tract of healthy animals are stable and in equilibrium.

They help the digestion and absorption of nutrients and increase the body's

resistance to infectious diseases. However, microbial balance is disturbed in stress and disease situations. Nutritional deficiencies and imbalances, feed changes, thirst, adverse environmental factors (low or high temperature, humidity and excess

ammonia, the presence of excess animals in the unit area), lack of necessary

hygienic conditions, transport, diseases, antibiotic treatments, vaccinations factors. In stressed animals, digestive movements become irregular, and secretions in the

digestive tract are usually reduced. As a result of increased stress on the

corticosteroid hormone secretion, the secretion of mucin is also significantly reduced.

In this case, the equilibrium between potential pathogenic microorganisms (such as E. coli and other Enterobacters, Staphylococlar, Corynobacterium) and normal

intestinal microflora which are not capable of causing disease in the animal under normal conditions are disrupted. Potential pathogenic microorganisms rapidly multiply and compete for target cells. Potential pathogenic microorganisms that can colonize the large intestine and the last parts of the small intestine begin to colonize the small intestine mucosa epithelials.

• metabolic insufficiency occurs and feed

utilization decreases and animal performance is adversely affected. As a result of continuous

feeding of probiotics with feed or water, the number of beneficial microorganisms in the

intestine increases and the number of potential pathogenic microorganisms decreases. The

intestinal microflora balance is re-established and an increase in the level of animal

productivity is observed.

• Soybean meal, rapeseed meal and legumes alpha- galacto- oligosaccharides ( -GOS), 

• Fructo-oligosaccharides (FOS) in grain feeds,

• Transgalacto-oligosaccharides (TOS) are also found in dairy products.

• Mannan-oligosaccharides (MOS) are also included in this

list.

Effects of fructooligosaccharides

• Increasing the number of bifidobacterium in the posterior part of the digestive system

• Increasing acid formation in the secum

• Increasing ileal digestion

• Prevent carcinogenic agents by reducing proteolytic activity in the colon

• Reduce clostridial colonization

• Increase absorption of magnesium and calcium from feed can

be summarized as.

Properties of Probiotics

• • Have the ability to produce beneficial effects on target organisms.

• • They must not be pathogenic or toxic.

• • They must be present in sufficient amounts in the intestinal lumen. This can be achieved either by the use of a rapidly replicating

strain or by the presence of a consistently

high amount of viable bacterial cells in the

feed.

• • They should consist of different strains of

microorganisms. Such diversity; it will increase the

spectrum against different intestinal infections, and will also enable the same product to be used in different animals such as chickens, cattle, sheep.

• • They should not be affected by low pH (acidic

environment) in the digestive system. Low pH is harmful to many microorganisms. Ideally probiotics should not be affected by this acidity, but should be able to maintain

their viability in order to maintain their effects.

• They should not be affected by bile in the digestive tract. Bile secreted from the gallbladder to increase digestion in the

intestine has antibacterial properties. Therefore, the probiotic formulation used should not be affected by bile and should remain alive.

• • Because probiotics are composed of living microorganisms, they must remain alive during storage. Probiotics resistant to storage conditions will have a longer shelf life.

• • In some cases, probiotics should be administered immediately

after birth or as soon as they hatch. In some cases, it should be

administered just before the onset of the problematic period,

such as before transport in cattle and before vaccination in

chickens.

• Prohibition of the use of most of the growth factor antibiotics in poultry feeds in the European Union and in our country;

• organic acids, probiotics, and prebiotics containing mannanoligosaccharides (MOS) and

fructooligosaccharides (FOS).

• Prebiotic studies on fructooligosaccharides,

galactooligosaccharides, inulin, lactulose, lactitol, lactose, pectin, sorbitol and xylitol are carried out.

• Prebiotics have a cellulosic structure, which reduces the activity of the 7 hidroks-hydroxylase enzyme

responsible for the formation of bile acids, leading to

a decrease in the intestinal pH due to fermentation.

Şekil: Dişi Broiler ince bağırsağı, elektron

mikroskop.

C, control;

HP,inulin;

R, oligofructose

The scanning electron

micrograph indicated that there was no visible difference in villi density among the

males, regardless of the

treatments. However, the villi

from inulin and oligofructose

treated birds appear to be

more dense (more compact)

Fructo-oligosaccharides (FOS)

• Phosphates consist of 2-10 glucose and fructose.

• It helps regulate intestinal digestion and increases fecal density.

• FOS; It is a complex sugar. Lactobacillus spp. as a source of energy.

• FOS also exhibits probiotic effects, reducing blood cholesterol levels and increasing immune response.

• The main sources of FOS are localized sugar beets,

• Beta-glucan & MOS:

• Yeast (Saccharomyces cereviesiae)

• Multiple obtained from the cell wall

• polyglucose

• (oligosaccharide) molecule.

ALTERNATİF YEM KATKI MADDELERİ

•Probiyotikler

• Prebiyotikler

• Sinbiyotikler

• Organik Asitler ve Tuzları

• Enzimler

• Aromatik Bitkiler ve Esansiyel Yağlar

PROBİYOTİKLER

Lactobacillus Bacillus Bacteriodes Bifidobacterium

Streptococcus Pediococcus Leuconostoc Saccharomyces

Aspergillus

• Mechanisms of Action of Probiotics

• Modes of action of probiotics; probiotic microorganisms and strains, the amount given to the animal, the type and physical condition of the animal, adverse environmental conditions, such as the presence of a stressful situation in the animal varies. The modes of action can be

summarized as follows:

• • By reaching villi in the intestinal lumen earlier than

pathogenic bacteria, preventing these pathogens from

sheltering in the digestive tract (Competitive Exlusion).

• Produces organic acids such as acetic acid, especially lactic acid, and formic acid, reducing the pH of the

intestine and thus creating an environment that can live in neutral and basic environments, preventing the growth of Gram (-) pathogenic microorganisms that are

generally harmful.

• • Hydrogen peroxide produces an antibacterial effect.

• • They inhibit the development of aerobic

microorganisms by reducing the oxidation-reduction

potential.

• • Acidophilin, lactoline and acidoline produced by Lactobacillus, nisin and diplococcin produced by Streptococlar are many pathogenic bacteria

(Salmonella).

• typhimurium, Staphylococcus aureus, Clostridium perfringens) and fungi.

• Lactobacillus inhibits the toxic amine synthesis of E. coli by secreting antienterotoxin against E. coli.

• • Prevents inflammation of the intestines by protecting

the intestinal epithelial cells with biofilm secretions from

pathogenic bacteria and viruses.

• • Probiotics that produce enzymes such as lipase, protease, amylase, betaglucanase, xylanase, and cellulose, which work

symbiotically with the digestive enzymes of the animal, contribute to the digestion of feed, especially in animals whose digestive system is not fully developed. They also increase the activity of lactase, sucrase and maltase enzymes in the small intestine.

• • They protect bile salts and fatty acids from the effects of

enteropathogenic microorganisms and prevent their conversion to toxic or harmful products.

• • Probiotics synthesize group B vitamins such as biotin, pyridoxine, pantothenic acid and folic acid to produce beneficial effects for the animal.

• • Probiotics that inhibit the growth of microorganisms that produce toxic substances such as ammonia, indole, scatol, mercaptan, toxic amines and sulfides also reduce the accumulation and absorption of such harmful compounds in the digestive tract.

• • Probiotics strengthen the mucosal defense system locally with

their immunostimulant effects. They exert their effects by increasing lymphocyte activity, regulating antibody production, and activating phagocyte and antigen-specific T cells. It has anticarcinogenic effects as well as immunostimulant effects.

• With these effects, probiotics prevent the possible diseases in the first stage and accelerate the normalization of the intestinal flora and help the healthy development of the animal.

Benefits of Probiotics

• • Reduce mortality.

• • Strengthen the immune system.

• • They provide a natural growth environment.

• • They increase resistance to diseases.

• • Relieve stress.

• • They inhibit the activity of pathogenic

bacteria such as Salmonella, E.coli and

Clostridium.

• • Inactivates enzymes that cause colon cancer.

• • They regulate bowel movements.

• • They prevent cholesterol, allergy and skin problems.

• • They increase the absorption of fatty acids and calcium.

• • Improve feed conversion and feed conversion.

• • They increase the synthesis of B complex vitamins and vitamin K.

• • They synthesize enzymes that facilitate digestion, such

as lactase, cellulose, hemicellulase, xylanase.

• • Increases live weight in broilers and accelerates growth

• • Cut the age of 1-2 days forward.

• • Reduce waste rate in broilers coming to cutting.

• • They prevent diarrhea.

• • They prevent the litter from getting wet due to diarrhea.

• • They form a healthy and uniform flock.

Probiotics in Cattle Fattening :

• Especially during transport

• stress factors such as heat, compression, hunger, thirst and airlessness

Intestinal coliform group bacteria increase, Lactobacillus and enterococci are reduced, Therefore, health deteriorates,

Appetite is reduced.

However, diarrhea, ulcers, low yield, decreased

feed utilization rate.

150-250 ppm levels of rations,

Lactobacillus acidophilus, Streptococcus faecium,

maya ve iki cansız fermentasyon ürününden oluşan ticari preparat.

500 ppm levels of rations

Lactobacillus delbruecki subsp. bulgaricus, Bifidibacterium bifidum,

Streptococcus salivarius subsp. termophilus, Enterecoccus faecium bakterileri, ile

Aspergillus oryza ve Candida pintolopesii mantarlarını içeren ticari preparat.

• Awad ve ark. (2009), sinbiyotik-probiyotik

kullanımında:

duedonumda ve ileumda villus yüksekliğini, ve villus yüksekliği : kript derinliği oranını arttırdığı sonucuna varmışlardır.

Probiyotik ve prebiyotiklerin birlikte kullanımı

yani Simbiyotikler de etki daha güçlenmektedir.

The photograph (quite enlarged) shows how brewer's cells proliferate by budding.

MİKROFLORANIN ÖNEMİ

• 640 fazla bakteri

• 10

g/içerik

• Canlı hücrelerinden fazla

• Enerjinin %20’si

Intestinal bacterial density on days 1 and 3 following hatching

İLEUM SEKUM

1. GÜN 10

10

3. GÜN 10

10

MİKROFLORANIN ÖNEMİ

FACTORS AFFECTING MICROFLORA

• Bacterial composition in the gastrointestinal tract;

• Age

• Physiological status

• Stress factors

• Environment

• Digestive system section

• Ration

• Parsley - packed with chlorophyll, a natural body deodorizer and an excellent source of lightweight protein. Its high mineral salt content quickly neutralizes the disease-causing acid

condition of the blood and introduces health-promoting

alkalinity. While cereal grasses, cruciferous vegetables and sea vegetation comprise the bulk of Green Phyto-powerTM, there are other excellent elements that act as phytochemical sources to work in synergy with the green foods. These

include flaxseed, soy lecithin, organic brown rice and fructo oligosaccarides (F.O.S.)

• Fructo oligosaccarides (F.O.S.) - instrumental in helping the body's reproduction of friendly bacteria. This is necessary for the efficient digestion of food. F.O.S. promotes lacto bacillus bacteria, which helps to defend the body from the invasion of disease. Green Phyto-power is made from 100% pure plant juices and extracts. The plants are cultivated under the

strictest organic methods. The trace minerals in Green Phyto- power come from plants grown in mineral-rich soil, and sea

vegetation grown in mineral-rich water. They are suspended in

colloidal form as you drink Green Phyto-power.

• Prebio-7

• Prebio 7 is a blend of probiotic organisms (beneficial bacteria) and fructo-oligosaccarides (FOS) - both of

which are covered in our Supplements A-Z section of the website. The Prebio 7 formulation contains a nice mix of different strains of prebiotics - something that we like to see for the widest range of potential gastrointestinal

benefits.

• Prebio 7 contains: Fructo-oligosaccharides (FOS)

• probiotics including the following strains: L. bulgaricus, L.

lactis, S. thermophilus, B. bifidum, B. longum, L. casei, and L. acidophilus.

• If you check out our review of probiotic products

("Reviews" section), you will see that the most important consideration with choosing a probiotic product is its

"Freshness" - you really have to be sure that those

beneficial bacteria are still alive (viable) and able to "do

their thing" - but many products are supplying you with

non-viable (dead and useless) bacteria.

• PHYTONUTRIENTS are naturally-occurring chemicals found in most fruits and vegetables. These phytonutrients are usually found in the least desirable part of the food, for example, skin, stalk, core, and seeds. They fortify the

immune system.* Fructo Oligosaccharides (Flora) has been added to maintain a healthier intestinal tract.* Scientists

have found that phytonutrients may help maintain healthy cholesterol and normal blood pressure, stimulate regular heart beat, elevate the mood and detoxify blood.*

Phytonutrients also help cleanse the liver, and improve circulation in body organs.* Phytonutrients are powerful anti-oxidants.*

•

• FRUCTO OLIGOSACCARIDES: (FOS) Intestinal flora. FOS

is a prebiotic. It works in each person's intestine according

to their individual needs, to help maintain a healthy balance

of good intestinal flora.* It does this by acting like a fertilizer

in the intestines, selectively feeding only the good bacteria

that already exist in each individual's system.*

3.2 Probiotika

Im deutschen Futtermittelrecht werden diese Produkte als "mikrobielle

Zusatzstoffe zur Stabilisierung der Darmflora" bezeichnet. Sie dienen also der Erhaltung und Wiederher stellung der Eubiose, des ausgewogenen

Gleichgewichtszustandes zwischen Magen - Darm Flora und Wirtsorganismus.

Bisher werden vornehmlich die folgenden Wirkungsweisen diskutiert (KÜHN, 1998):

-Förderung der erwünschten Darmflora -Hemmung unerwünschter Bakterien im Darm über -Konkurrenz um limitierte Nährstoffe

-Bildung kurzkettiger Fettsäuren -Absenkung des pH-Wertes

-Änderung der Sauerstoffkonzentration

-Blockierung der Anhaftstellen an der Darmwand-Bildung von Enzymen -Bindung und/oder Abbau unerwünschter Stoffe -Beeinflussung des

Gallensäure-Stoffwechsels -Stimulieren der im Darm befindlichen Immunzellen -Förderung der Ausbildung der Darmzotten und damit verbesserte Nährstoffabsorp

tion -Verminderte Gewebeerneuerung im Darm und damit geringerer Nährstoff- und Energieverbrauch -Verminderter Wasserverlust über den

Einfluss der drei zugelassenen Probiotika auf die Lebendmassezunahme von Ferkeln und Mastschweinen unter Berücksichtigung neuerer Ergebnisse (nach 1980) aus Deutschland, (Mehrzunahmen in % zur Kontrolle, Zahlen in

Klammern: Anzahl der Versuche bzw. Variationsbreite, Literaturauswertung nach Freitag et al. 1998)

Substanz Ferkel Mastschwein

Bacillus – Arten 3,6 (11) 4,6 (2)

(-8,1 bis 13,6) (4,2 bis 5,1)

Milchsäurebakterien 5,2 (9) 4,5 (4)

(-2,7 bis 24,3) (3,0 bis 6,7) Hefen

(Saccharomyces cerevisiac)

0,2 (3) 1,2 (2)

(-2,6 bis 3,1) (-0,3 bis 2,8)

im Mittel 3,0 3,4

•have a nice day….