Influential factors on the composition of the conventionally raised broiler gastrointestinal microbiomes

• Published in: Poultry science Vol. 99; no. 2; pp. 653 - 659
• Main Authors: Feye, K.M., Baxter, M.F.A., Tellez-Isaias, G., Kogut, M.H., Ricke, S.C.
• Format: Journal Article
• Language: English
• Published: England Elsevier Inc 01-02-2020; Elsevier
• Subjects: bioinformatics; composition; conventional broiler production; gastrointestinal tract; microbiome; Symposium: Current and Future Directions for Next Generation Sequencing of Poultry Microbiomes; gastrointestinal tract; composition; microbiome; bioinformatics; conventional broiler production
• ISSN: 0032-5791; 1525-3171
• DOI: 10.1016/j.psj.2019.12.013

The microbiome has entered the vernacular of the consumer as well as broiler production and is, therefore, becoming increasingly important to poultry producers to understand. The microbiome is, by definition, compositional and relates to how the microbiological organisms within the gut inhabit that ecological niche. The gut is diverse, flexible, and data acquired requires a greater understanding of the host-microbiome axes, as well as advanced bioinformatics and ecology. There are numerous microbial populations that define the gut microbiome; however, there are even more effects that can influence its composition. As management practices vary between producers, documenting these influences is an essential component of beginning to understand the microbiome. This review targets broiler production and concatenates the currently understood compositional ecology of the broiler gastrointestinal tract microbiome as well as its influences.