By Faridat Salifu
Clemson University researchers have discovered natural alternatives to antibiotics for poultry farming, a breakthrough that addresses consumer demand for antibiotic-free meat and helps farmers maintain healthy flocks.
The study, led by Vishal Manjunatha, focuses on treating necrotic enteritis (NE), a common and costly gut disease in chickens, through natural products like black cumin, kefir, and bacteriophages, rather than relying on antibiotics.
The poultry industry generates $2.5 billion annually for South Carolina’s economy, but NE continues to incur significant losses.
Traditionally, antibiotics have been used to combat this disease, but rising consumer concerns over antibiotic use in animal production have led to increased demand for antibiotic-free chicken.
Clemson researchers have identified several natural feed additives that show promise in fighting NE without resorting to antibiotics.
Among the natural solutions explored, black cumin oil and seeds proved effective in helping chickens survive NE and protecting their intestines, while also promoting healthy growth.
A combination of black cumin and bacteriophages—viruses that specifically target harmful bacteria—was found to improve gut health and prevent deaths caused by NE. Kefir, a fermented milk drink, was also shown to enhance the immune system and support beneficial gut bacteria.
The study, titled Exploring natural products as alternatives to antibiotics, also investigated the role of gut bacteria in chicken health.
By analyzing the DNA of these bacteria, researchers aim to better understand the causes of disease and develop more effective prevention strategies.
Manjunatha, who recently earned a doctorate in food, nutrition, and packaging sciences, highlighted the importance of these findings for poultry farmers.
With growing consumer preference for antibiotic-free products, the U.S. poultry industry has seen a shift in purchasing habits, with household spending on antibiotic-free poultry rising by 7-11 percent annually over the past six years.
This trend reflects a broader national shift in consumer awareness regarding antibiotic use in meat production.
Xiuping Jiang, a Clemson professor who collaborated with Manjunatha, stressed the significance of this research, supported by the South Carolina Department of Agriculture’s ACRE program.
The findings provide practical solutions for farmers looking to raise chickens without antibiotics while meeting consumer demand.
For farmers interested in adopting these methods, Manjunatha recommends adding black cumin to chicken feed, using kefir to boost the immune system, and incorporating bacteriophages to target harmful bacteria.
The combination of black cumin and kefir yields even better results, offering a viable, natural approach to antibiotic-free poultry farming.
The research marks a step forward in making sustainable, antibiotic-free chicken farming more accessible, with potential benefits for both large-scale farms and smaller, backyard flocks.
