| Abstrakt: |
Poultry production plays a significant role in meeting the everincreasing global demand for animal protein. In recent years, poultry nutritionists have shown considerable interest in alternatives to antibiotic growth promoters, including organic acids. One of these alternatives is butyric acid, which exhibits antimicrobial activity, lowers the pH of intestinal contents, and reduces the abundance of pathogenic microorganisms. Various forms of butyric acid (such as salts, coated salts, and butyric acid glycerides) are utilised in poultry practice, each differing in effectiveness, bioavailability, stability and targeted release within the gastrointestinal tract. This article provides a comprehensive review of research on the effects of different forms of butyric acid on the functional status of the gastrointestinal tract, nutrient digestibility, slaughter value and production performance in poultry. [ABSTRACT FROM AUTHOR] |
