Turkey health and nutrition

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With an annual output of 6 million tons, turkeys are the second most common poultry species produced globally. Turkey meat is also one of the most important products in North Africa, mainly Morocco and Tunisia.

Nutritional management, by using a quality yeast postbiotic in turkey production, aims to improve productivity by achieving maximum weight gain and feed efficiency, while also supporting the reduced use of antimicrobials and ensuring improved animal welfare

Microbiota modulation

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Safmannan®, a selected yeast postbiotic, has been proven to have a positive impact on the microbiota balance of turkeys, as well as inhibiting the early colonisation of pathogens.

Studies show that adding Safmannan® to turkey feed can lead to a significant increase in beneficial bacteria (Lactobacillus genus-type included in Firmicutes phylum) while decreasing pathogenic or opportunistic pathogens (Phylum of Proteobacteria, including Salmonella, Escherichia, Klebsiella, etc…).


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Enhanced gut microbiota leads to improved production. This has been confirmed by several turkey trials, including work carried out in Italy which revealed positive results concerning microbiota and how it impacts turkey production. Analysis showed that turkeys in the Safmannan® group had healthier microbiota, consequently achieving better FCR, body weight and survival rates.

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