Investigating probiotics as a new poultry hatchery disinfectant that keeps good bacteria

Researchers have shown that probiotics can protect hatching chicks from bacterial diseases without destroying beneficial microorganisms.

Bacteria such as Escherichia coli, Enterococcus and Staphylococcus can be devastating intruders in incubating and hatching eggs. As chicks develop, harmful microorganisms can enter eggshells through pores or tiny fractures, and their overgrowth can eventually cause eggs to burst, spreading the microorganisms throughout egg incubators, also known as hatch cabinets.

The industry standard for disinfecting hatch cabinets is to use formaldehyde, which kills all bacteria — good and bad — across the board.

Scientists with the Center of Excellence for Poultry Science at the University of Arkansas System Division of Agriculture and the Dale Bumpers College of Agricultural, Food and Life Sciences sought a way to eliminate harmful microbes while preserving the beneficial ones.

Their study showed that some strains of probiotics reduced harmful bacteria similar to formaldehyde fumigation.

Danielle Graham, assistant professor of poultry science with Bumpers College and the Division of Agriculture’s Arkansas Agricultural Experiment Station, led the study published in Poultry Science, an official journal of the Poultry Science Association, this spring.

Stopping the spread

“When you provide a warm, moist environment and put thousands of eggs in the same location, it creates the perfect environment for microbial proliferation and transmission of pathogens,” Graham said.

Two probiotic strains of Bacillus amyloliquefaciens were chosen to be applied in small-scale experimental hatch cabinets, with results showing one of the strains reducing gram-negative bacteria in the hatcher as compared to a control.

Researchers generated spore-based products from the two probiotic strains. The probiotics were applied into the hatch cabinet environment using compressed air with a placement of about 10 inches in front of the hatch cabinet’s ventilation fan during the chicks’ hatching phase.

“More recent studies have indicated that gram-positive bacteria such as Enterococcus faecalis could also be mitigated using one of the strains,” Graham said. “This translated to reduced colonization by E. faecalis in the chicks’ gastrointestinal tract post-hatch.”

The same probiotic strain of bacteria had similar performance to formaldehyde in terms of harmful bacteria reduction.

The study noted that using probiotics had another positive effect: reducing the risk of respiratory tract damage in the chicks sometimes caused by formaldehyde.

“A multi-faceted approach will be necessary to replace formaldehyde in commercial poultry hatcheries,” Graham said. “Right now, it is the most effective tool industry has. Our hope is to continue our research to identify additional solutions that may be additive to the probiotic approach we have been optimizing.”

About the study

The study was titled “Feasibility of applying Bacillus amyloliquefaciens-derived solid state fermentation products into the hatch cabinet environment as a method to mitigate the microbial bloom during the hatching phase.”

In addition to Graham, co-authors of the study include poultry science department members Callie Selby, doctoral candidate; Aaron J. Forga, program associate; Billy M. Hargis, Distinguished Professor; and Christine N. Vuong, program associate. 

Mitchell C. Rowland and Lucas E. Graham, formerly with the department of poultry science, were also co-authors.

The research was supported in part by U.S. Poultry and Egg Association, project number F096.

To learn more about the Division of Agriculture research, visit the Arkansas Agricultural Experiment Station website. Follow us on X at @ArkAgResearch, subscribe to the Food, Farms and Forests podcast and sign up for our monthly newsletter, the Arkansas Agricultural Research Report. To learn more about the Division of Agriculture, visit uada.edu. Follow us on X at @AgInArk. To learn about extension programs in Arkansas, contact your local Cooperative Extension Service agent or visit uaex.uada.edu.

About the Division of Agriculture

The University of Arkansas System Division of Agriculture’s mission is to strengthen agriculture, communities, and families by connecting trusted research to the adoption of best practices. Through the Agricultural Experiment Station and the Cooperative Extension Service, the Division of Agriculture conducts research and extension work within the nation’s historic land grant education system.

The Division of Agriculture is one of 20 entities within the University of Arkansas System. It has offices in all 75 counties in Arkansas and faculty on three system campuses.

Pursuant to 7 CFR § 15.3, the University of Arkansas System Division of Agriculture offers all its Extension and Research programs and services (including employment) without regard to race, color, sex, national origin, religion, age, disability, marital or veteran status, genetic information, sexual preference, pregnancy or any other legally protected status, and is an equal opportunity institution.
 

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Media Contact: Maddie Johnson
U of A System Division of Agriculture
Arkansas Agricultural Experiment Station
501-259-3247
mej048@uark.edu