Why is Lactobacillus Acidophilus so Important to your Bird's Health?
This information has been kindly supplied by Cheryl Lake
The Lactobacillus Acidophilus is a source of a viable live, naturally
occurring micro organism, which is found predominant in the digestive
system of man and all warm blooded animals. Stress conditions such
as new arrivals, molting, breeding, feeding young, growth, preparation
for flight, illness and injury, along with contaminated feed and
water, food soured in the crop, chlorinated water, antifungal and
antibiotic therapy, can all cause a great imbalance of various types
of micro-organisms in the crop and intestine tract, leaving birds
susceptible to digestive problems.
A birds death may result from organ failure, not caused by the initial microbial imbalance, but from the secondary invasion of a disease causing micro-organism through the intestinal barrier. Once a pathogenic organism penetrates the intestinal barrier, an antifungal or antibiotic is most likely a necessity to improve the animals condition.
Numerous
factors influence the interactions among intestinal micro-organisms
and their hosts. The cumulative effect of these interactions control
the composition and metabolic activity of this gut microflora. An
optimal "balance" in microbial population has been associated
with good health. There is evidence indicating that certain micro-organisms,
particularly the lactobacilli, can help maintain such favorable
microbial profile in the gut either through being part of the natural
microflora or as a dietary supplement. As a part of the natural
flora, they can exert healthful effects through antibiotic and organic
acid production, lowering of pH and oxidation potential, competitive
antagonism, and bile deconjugation. As a dietary supplement, they
have a positive impact on growth, are functional in preventive and
curative treatments as well as being sources of certain enzymes
essential for metabolism of some nutrients.
There generally exists two kinds of microbial flora in the digestive
tract. The first consists of indigenous, beneficial micro-organisms
which have achieved a close relationship with the host through a
long period of evolution. The other consists of potentially pathogenic
micro-organisms.
The
major role of this microflora is to aid digestion of food stuffs.
For efficient digestion and maximum absorption of nutrients it is
essential that a balance of micro-organisms be maintained. However,
in this day and age, maintaining a normal healthy intestinal tract
is difficult. Animals are often subjected to stress conditions.
Under these circumstances the pathogenic bacteria may predominate
bacterial overgrowth, and create an "imbalance" which
in turn may impair normal gut function and lead to various problems
ranging from inefficient digestion and utilization of feed enteritis.
Studies indicate that lactobacilli are the bacteria most affected
by stress. This results in a reduction of the tract. When this occurs,
the beneficial effect of lactobacilli in maintaining a proper pH
and microflora is lost. Alteration in the micro flora by such
imbalance coincides with onset of vomiting, diarrhea, or other gastroenteritis
infections.
More specifically, the significance of selected lactobacilli to
intestinal well being, the defense of the host, and in the interruptions
of certain disease is now well documented. Lactobacilli have been
employed in preventing overgrowth by antibiotics resistant species
of Candida, Pseudomonas, Staphylococcus, and E coli during
antibiotic therapy, when the normal micro flora is suppressed because
of stress functions or by antibiotics. Another consequence
of bacterial overgrowth of the small intestine is the formulation
of a variety of protein end-products which are no longer of use
by the host. That is, the proteins normally available to the host
are so changed by the intestinal flora that they can no longer be
utilized.
Such detrimental effects of this microbial imbalance can in many
instances be prevented by supplementing the intestinal tract with
a functional level of lactobacilli.
The probiotic concept is defined as the concept of increasing the
beneficial micro-organisms in the digestive tract of the host animal
by introducing large numbers of desirable bacteria to reestablish
and maintain an ideal situation in the gut.
It should be noted that little effect has been found by the supplementation
of lactobacillus when stress conditions are absent. There must be
levels of stress for probiotic products to be effective. When animals
are unchallenged, have appropriate diet, are not crowded, are not
given drugs, do not contact infectious or metabolic diseases and
live in a clean environment, then the beneficial levels of intestinal
bacterial populations may be maintained on a rather steady basis.
Where conditions are nearly perfect , slight improvement is shown.
However, conditions are seldom perfect, we thus presume that something
less than beneficial levels of intestinal bacteria is a common event.
While it may not always be effective, Lactobacillus Acidophilus
does not show harmful effects. There have not been any reports of
pathogenicity and there are no known side effects, withdrawals,
or problems from excessive dosages.
Strains of Lactobacillus Acidophilus and other lactic bacteria have
been found to possess marked inhibitory properties against intestinal
pathogens as well as food spoilage organisms. Selective inhibition
has been attributed in part to the ability of lactic acid organisms
to produce natural antibiotics. Lactobacillus Acidophilus specifically
has been reported as producing antibiotics, notably acidophillin,
lactolin and acidolin.
The acidolin production together with the lactic acid production
is responsible for the excellent anti- microbial activity against
enterpathogenic organisms including E.coli, Klebsiella, pheumoniae,
Salmonella typhimurium, Staphylococcus aures, Clostridium perfringens,
Pseudomonas aeruginosa (green diarrhea), Shigella paradysenteriae
( New Castle), and against sporeformers. Further, it is active against
polio virus (type 1).
Inhibition of pathogens by lactobacilli also is attributed to their
alteration of pH through acid production. Because of their extensive
fermentive capacity, lactic acid bacteria produce significant amounts
of metabolic products including acetic, formic, and lactic acids,
the inhibiting properties of which are well recognized.
Lactobacilli changes the oxidation-reduction potential through its
production of metabolites. By making the environment less conducive
for organisms requiring oxygen this action of the lactobacilli contributes
to the overall inhibiting effect of these bacteria.
Another means by which lactobacilli may retard growth of other micro-organisms
is through nutrient depletion (competitive antagonism). Differences
in metabolic activities make it possible for an organism to exhaust
an essential nutrient from a growth medium and thus inhibit growth
of other bacteria. In this respect Lactobacillus Acidophilus is
very effective.
Implantation or adherence to the epithelial cells of the gut (villi)
is of central importance for the function of a probiotic. Intensive
laboratory investigations have been performed in the last decade
to illuminate this important area.
The chicken is a unique experimental animal in which to examine
the phenomenon of implantation. Its crop characteristically contains
a microflora in which the lactobacilli predominate over coliforms
and streptococci. This population of lactobacilli is in a position
to influence not only the microflora of the crop, but also that
of the small intestine. That is the reason why chickens have been
used as the biological test system for the study of the implantation
of bacteria in the intestines. It is believed, however, that the
phenomenon of implantation has a general application to other species.
It has been suggested that the adhesion to crop epithelium allows
large numbers of lactobacilli to remain behind after the food moves
on, and thus it provides a continuous inoculum for incoming, freshly
ingested food. Thus a vigorous lactobacillus fermentation is maintained
in the crop producing a low pH which is harmful to the growth of
most other bacteria. The present results confirm that ability to
adhere to the epithelium is a distinct advantage in the implantation
of the crop by lactobacilli.
A most important factor-but nevertheless a factor often neglected
or overlooked in the role of an effective probiotic product is the
administering of lactobacilli at a functional level.
An experiment was conducted with 360 broad-breasted, large white
turkey poults to study the effect of application of Lactobacillus
Acidophilus in drinking water from 0-20 weeks. The average weight
of the treated birds at the end of the experiment was 1.6 lbs. per
bird greater than control birds. Birds in treated groups consumed
2.577 lb. more feed per bird on an average when compared with controls
during the 20 weeks.
ANTEMORTEM FINDINGS. Treated birds appeared distinctly healthier
than controls. The treated birds had white, glossy feathers that
were more smoothly distributed over their bodies than the off colored
feathers of the control birds. The carcasses of the treated group
were distinctly larger, and the color of skin was white. The carcass
of the control groups had yellowish discoloration and were smaller.
POST MORTEM FINDINGS The birds were slaughtered commercially, and
20% of the livers, intestines, and fat pads were randomly collected
from both groups for their physical comparisons. The carcasses were
also compared physically.
It was observed that livers from the treated group were darker,
more solid and a little smaller in size than livers from the control
group of which were large, soft and discolored. Such signs were
not observed on the livers of the treated group. Intestines from
the control group were heavier, congested and thicker.
The color and consistency of the fat pads were also different in
the treated versus control birds. The treated group had white fat
pads that were more solid in consistency, while the control group
had yellow fat pads that were soft in consistency. It appears from
this observation that the lactobacillus organism has helped the
bird to utilize carotene pigment more efficiently. In general, the
treated birds were more active.
The condition of the liver and intestines in the control group where
the birds were apparently healthy may indicate the birds experienced
biological stress and low grade infective process.
The above findings-i.e., dark healthy livers, less congestion and
thinner intestinal walls, and white fat pads having solid consistency
can be attributed as a response to Lactobacillus Acidophilus application,
the net result being larger carcasses.
A functional level of lactobacilli must be supplied, i.e. the concentration
of viable cells must be significant. Research has shown that while
lactobacilli attach to the epithelial cells in the intestine tract,
they do not colonize. In other words, lactobacilli implant and grow,
forming an outer coating on the villi. But this coating will eventually
slough off as the food bolus moves through the intestines. Contrary
to this, many disease-causing organisms form colonies of bacteria
that actually penetrate the villi and are not sloughed off as easily.
Therefore, to compete with these organisms, lactobacilli must be
administered regularly at a high dosage level. The method
of application must be such that the animal received the viable
organism at the functional level. This seems very obvious but is
not fully recognized. Lactobacilli cannot survive pelletizing or
be mixed into the feed for long periods of time prior to administering.
Therefore, direct application methods, such as via the drinking
water or as a top dressing are necessary.
Neglecting these criteria obviously has effected research work and
the validity of the resulting data. There is no doubt that this
circumstance is responsible for the limited usage and acknowledgment
of probiotics in feeding animals or as a dietary supplement for
humans. But with today's knowledge and technology this obstacle
should be overcome. The process involved behind these observed
benefits of feeding Lactobacillus Acidophilus requires further studies.
there are many other unanswered questions regarding techniques and
environmental stress conditions that need to be investigated. Further
studies with these and other strains of Lactobacillus Acidophilus
are certainly warranted. The potential of such products seem unlimited.
If you would like to add to or correct any of the above information, or would like to share with web visitors your own experiences, please e-mail the webmaster.
Photo contributions are welcome!
