New Bacillus probiotic enhances digestion in poultry, pigs

USA – A novel Bacillus-based probiotic developed through a partnership between the University of Arkansas System Division of Agriculture and KENT Nutrition Group seeks to revolutionize animal feed by improving digestion and gut health in poultry and swine. 

This non-GMO probiotic promises to enhance weight-gain efficiency and reduce feed costs, all while eliminating the need for genetically modified enzymes traditionally added to animal diets.

The Bacillus strain, isolated by researchers at the Arkansas Agricultural Experiment Station, is being integrated into poultry and swine feed by KENT Nutrition Group, which has licensed the patented technology. 

This collaboration marks a significant step in advancing sustainable practices in animal agriculture, with the probiotic expected to be commercially available in 2025.

Unlike traditional probiotics like Lactobacillus and Bifidobacterium, the Bacillus strain is heat- and pH-stable, which improves its survivability in both the animal’s gastrointestinal tract and the feed manufacturing process. 

These characteristics make it an ideal candidate for use in pelleted feeds, ensuring the probiotic remains effective during production and digestion.

Billy Hargis, a distinguished Professor of Poultry Science at the University of Arkansas, highlighted the strain’s ability to improve the digestion of non-starch polysaccharides (NSPs) found in protein sources like soybean meal. 

NSPs, while rich in nutrients, are notoriously difficult for animals to digest, often leading to intestinal inflammation and increased susceptibility to enteric diseases. 

The Bacillus strain enhances the animal’s ability to break down these complex carbohydrates, reducing the risk of gut issues and improving overall health.

The partnership between the University of Arkansas and KENT Nutrition Group underscores the growing trend of translating academic research into commercial products. 

Parker Cole, Associate Director of the Division of Agriculture’s Technology Commercialization Office, emphasised the value of industry collaboration, noting that the successful commercialization of innovations like this probiotic is a testament to the high-quality research being conducted at the university.

This new probiotic builds on previous successes, such as EFFICOR, a probiotic developed for swine that improved feed efficiency and body weight gain. 

With promising results already in the lab, the Bacillus probiotic for poultry and pigs is poised to make a significant impact on the animal feed industry, offering producers a cost-effective and sustainable solution to improve animal health and feed efficiency.

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