Introduction
Indian poultry production standards have improved by leaps and bounds in the past decades, a tribute to continuous genetic development, precise nutritional formulations, and improved managemental practices. However, one thing which has gained stark attention from producers lately is the contraction in profit margins experienced across the categories: Broiler, Breeder, and Layers. This calls for continuous improvements in production efficiency for profitable enterprises, and undoubtedly the path goes through an “efficient gut health” management program. “Gut Health” the word that arrived about one and a half decade ago in poultry landscape, today makes its true meaning felt than ever before.
In current context, producers are facing a double whammy to sustain, one side the input factors , particularly the major conventional raw materials are showing dynamic trends of pricing with associated challenges of availability and desired quality. Whereas, the other side of price realization too is equally dynamic, eventually putting the producer in a tight spot. The situation even gets complicated owing to the prevalence of subclinical infections, mycotoxin prevalence, deteriorating water quality, and erratic environmental fluctuations.
