Chicken is probably the only meat that has gotten the nod of consumers worldwide—often with no religious or cultural restrictions; its affordability to people with different income levels; and more cost-efficient to produce as they profit from both meat and eggs. For this reason, the poultry industry's growth is predicted to reach 180 million tonnes in 2050, which is three times the growth rate of pork and ten times that of beef, according to the US Department of Agriculture.

 

However, the sector has been hounded with issues regarding antibiotics. The widespread use of antibiotic growth promoters (AGPs) has adversely affected chicken meat consumption, resulting in serious health issues for birds, and even for humans. Although some countries have imposed bans on their use, farmers still widely utilise antibiotics, especially in remote areas as these are often affordable in combating diseases. It is also perceived to induce faster growth and productivity in chickens.

 

Thankfully, animal health companies and industry stakeholders have persevered in seeking ways to create alternatives to antibiotics. Over the years, they have developed natural substitutes such as prebiotics, probiotics, organic acids, enzymes, and many others, most of which are derived from plants and other natural resources, even from microorganisms like yeast. In China where antibiotics have been banned in poultry and livestock farms since 2020—companies like Angel Yeast (p. 8-9) have created yeastderived feed additives to replace AGPs. Based on studies, the yeast cell wall has been proven to prevent disease and improve the bird's overall performance.

 

While there is no conclusive study that says natural alternatives can replace antibiotics, the emergence of these AGP replacements marks a significant breakthrough for the poultry industry. In addition to producing healthier chickens, consumers get to enjoy their favourite chicken dishes without worrying about ingesting harmful residues.

 

These alternatives will undoubtedly play a key role in the future of poultry farming. There may be adjustments in the production methods as raisers will shift from the typical dependence on antibiotics to a more naturalistic approach in poultry farming. In the long run, it will be a win-win situation for both producers and consumers as it leads to healthier chickens, safer chicken meat, and sustainable poultry production.

 

The full article is published on the April 2025 issue of LIVESTOCK & FEED Business. To read the full report, please email to inquiry@efeedlink.com to request for a complimentary copy of the magazine, indicating your name, mailing address and title of the report.