Characteristics of the gastrointestinal microbial communities, with special reference to the chicken

By J. Apajalahti, A. Kettunen, H. Graham. 2004

513 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/a6ec51407f1e8de51eae1aa3c9226700363f18d7

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In Food Science

A. Cowieson

In Molecular Biology

Citations in the corpus

Factors that affect the nutritional value of maize for broilers (2005, background): “This may be achieved by improving the absorption of nutrients in the proximal gut, which results in a reduction in the quantity of nutrients in the ileum and caecum that are available as an energy source for bacteria (Apajalahti et al., 2004).”
Prospects in Salmonella Control: Competitive Exclusion, Probiotics, and Enhancement of Avian Intestinal Immunity (2006, background): “These definitions emphasize that probiotics are live, nonpathogenic, bacteria-denominated, direct-fed microbials that contribute to improved health and balance of the GI tract [71].”
Necrotic enteritis; a continuing challenge for the poultry industry (2006, background): “These compounds do however, act as substrates for the microflora within the GIT and thus allow the proliferation of pathogenic bacteria (Choct et al., 1996; Iji and Tivey, 1998, Apajalahti et al., 2004).”
From the gut to the peripheral tissues: the multiple effects of butyrate (2010, unknown): “In poultry, relatives of Clostridium leptum and Clostridium coccoides groups dominate the caecum (52) .”
Intestinal microbiota and metabolites—Implications for broiler chicken health and performance1 (2013, background): “The effect of the first inoculum may last over the entire lifetime of a broiler chicken by directing the development of the immune system and the intestinal microbiota [10].”
The Effect of Probiotic and Prebiotic Feed Supplementation on Chicken Health and Gut Microflora: A Review (2012, background): “…of animal performance, prevention of inflammatory reactions (Patterson and Burkholder, 2003; Yegani and Korver, 2008; Jeurissen et al., 2002) Apajalahti et al. (2004) reported that there are about 107-1011 bacteria cfu/g of gut digest and through molecular studies indentified 640 species…”
Dietary factors affecting hindgut protein fermentation in broilers: a review (2015, background): “Numbers of known bacterial species in the chicken guts has increased from 200 up to 640 in recent years (Apajalahti et al., 2004) due to advances in new techniques of microbiota analysis.”