We are proud to announce that our research team has recently published a new article in Poultry Science titled:
“Exogenous enzymes unlock prebiotic potential of Ulva lactuca: Boosting gut health and growth performance in broilers
This study investigated the impact of supplementing broiler diets with the green seaweed Ulva lactuca, an enzyme mixture, or their combination on bird performance, gut health, immunity, and nutrient utilization. A total of 960 Ross 308 broilers were monitored over 35 days under controlled conditions.
Key findings include:
Improved growth and efficiency: The seaweed–enzyme combination significantly enhanced body weight gain and feed conversion ratio (FCR), reducing feed intake while boosting productivity.
Better nutrient utilization: Digestibility of protein, fat, starch, and energy was markedly improved, with energy retention increasing by 9.1% and protein retention by 11.7% compared to controls.
Enhanced gut health: Birds receiving the combined treatment had taller intestinal villi, greater villus surface area, and improved absorptive capacity.
Balanced microbiota & immunity: Beneficial bacteria (Lactobacillus and Bifidobacterium) increased, harmful bacteria (Clostridium and Coliforms) decreased, and immune markers (IgY, IgM, IgA) were significantly elevated.
Higher SCFA production: The synergy between seaweed and enzymes resulted in the greatest increase in short-chain fatty acids, critical for intestinal health and pathogen resistance.
With global pressure to reduce antibiotic use in poultry production, our findings highlight a sustainable, natural strategy to improve productivity and animal welfare. By combining seaweed with exogenous enzymes, producers can unlock Ulva lactuca’s full prebiotic potential, offering a viable alternative to synthetic growth promoters.
This study was led by Prof. Anas Abdelqader in collaboration with Dr. Zeinab Mahasneh, Dr. Veerle Van Hoeck, Dr. Mohannad Abuajamieh, Dr. Mohamed Abedal-Majed, Dr. Mohmmad Al-Qaisi, Dr. Rabie Irshaid, and Dr. Ja’far Al-Khaza’leh.
Access the Article Here