Studies confirm the benefits of probiotics at all stages of broiler production — from hatch, when birds are most vulnerable, to market, when they are most valuable.
Probiotics are identified at three levels: Genus, species and strain, where the strains have different capabilities and benefits that are selected and combined to solve the microbial challenges in modern poultry production.
Chr. Hansen probiotics contain unique, strains of bacteria. They were selected for their relative effectiveness at demonstrating beneficial modes of action, making them particularly suitable for improving the success of commercial poultry operations.