BACTERIOCINS IN POULTRY NUTRITION - A REVIEW

In recent years, a number of studies have shown a close relationship between broiler performance, health and the gastrointestinal microbiota. However, taking the complexity and biodiversity of the micro-ecosystem into consideration, a manipulation of the microbiota in a way that is profitable both for the host bird and for the farmer seems a difficult goal to achieve. Bacteriocins are extracellular proteinaceous compounds, synthesized by many bacterial species. Due to their different bacteriostatic effects, they have been used in human nutrition for decades. However, limited information is available regarding their effects in poultry, even though that similar mode of action as in other animals is possible. Therefore, the aim of the present review is to discuss present bacteriocin classification, mode of action and their potential role in poultry nutrition.