Antibiotic-free broiler meat production

The excessive use of vaccines, antibiotics, and other preventive therapeutic agents in conventional broiler production has resulted in the frequent occurrence of antibiotic residues in edible tissues, posing risks to both animal and human health. These residues contribute to the global problem of antimicrobial resistance, highlighting the need for alternative approaches to poultry disease prevention. This study aimed to evaluate whether a comprehensive preventive programme encompassing biosecurity, hygiene, and an antibiotic-free prophylaxis regimen could eliminate the need for prophylactic antibiotic therapy, thereby enabling the production of broiler meat free of antibiotic residues. This approach was contrasted with the conventional production system, in which less rigorous preventive practices necessitate the prophylactic use of broad-spectrum antibiotics, ultimately resulting in detectable residues within the muscle and liver tissues of conventionally reared chickens. Ross 308 broilers were reared under field conditions. in. The control group was reared using conventional prophylactic protocols, including broad-spectrum antibiotics, vitamins, bio-stimulants, mineral supplements, and acidifiers via drinking water. The experimental group received no antibiotics; and instead were treated with hydro-soluble probiotic preparations containing vitamin C, lactose, fructose, and baker’s yeast, combined with continuous water disinfection throughout the fattening period. Microbiological analyses showed the presence of antibiotic residues in the soft tissues of conventionally reared broilers, while no residues were detected in the experimental group. Production performance indicators—mortality rate, vitality, final body weight, and overall cost—were similar to or superior to those in the antibiotic-free group, confirming that broiler meat production without antibiotics is both feasible and economically viable.