The Impact of Probiotic Supplementation on Gut Health and Immune Function in Poultry: A Clinical Trial

Abstract

This clinical trial aimed to assess the impact of probiotic supplementation on gut health and immune function in broiler chickens. A total of 200 one-day-old broiler chicks were randomly assigned to two groups: a control group receiving a standard diet and a probiotic group supplemented with a multi-strain probiotic product. Over 42 days, various parameters were evaluated, including gut microbiota composition, short-chain fatty acid (SCFA) concentrations, intestinal morphology, immune function, and broiler performance. The results revealed that probiotic supplementation significantly enhanced gut health by increasing the abundance of beneficial bacteria, such as Lactobacillus and Bifidobacterium, while decreasing harmful bacteria, including E. coli and Salmonella. Probiotic supplementation also led to higher SCFA concentrations, particularly acetate, propionate, and butyrate, indicating improved gut fermentation. Intestinal morphology was significantly improved, with higher villus height and a better villus-to-crypt ratio, suggesting enhanced nutrient absorption. Additionally, immune function was boosted, as evidenced by increased levels of anti-inflammatory cytokines like IL-10 and higher expression of immune-related genes, such as TLR4. Broilers in the probiotic group exhibited improved performance, with higher body weight gain, better feed conversion ratios, and significantly lower mortality rates. Furthermore, histological examination revealed fewer intestinal lesions, indicating improved gut integrity. These findings suggest that probiotic supplementation provides a promising alternative to antibiotics, offering significant benefits for gut health, immune function, and overall broiler performance in poultry production, thus supporting the transition to more sustainable, antibiotic-free farming practices.