Effect of chestnut tannins and short chain fatty acids as anti-microbials and as feeding supplements in broilers rearing and meat quality

The poultry industry needs to replace antibiotics with natural or synthetic compounds able to overcome problems linked to the development of bacterial resistance. Tannins and short chain fatty acids are valid alternatives to contrast the growth of pathogens. However, tannins may induce detrimental effects on animal performances, especially in monogastrics, causing damage on gut villi. In contrast, short chain fatty acids are very efficient in influencing positively the morphology of small intestine wall. Hence, the aim of this trial was to develop a feeding strategy for broiler rearing, based on the use of chestnut tannins and short chain fatty acids administered as blends. No differences in animal performances or in meat quality were found among feeding groups. The results suggested that the mix of these supplements did not have negative effects on the productive performances, representing a promising alternative to antibiotics. However, further investigation is needed to better understand the effects of these supplements on animals in stress conditions.