In the poultry business, antibiotics are used
worldwide with the goal of enhancing growth
performance and preventing illnesses. However,
repeated use of antibiotics in poultry diets results
in undesirable outcomes such as the resistance
of microorganisms to antibiotics, accumulation
of antibiotic residues in animal products and the
environement, imbalance of normal microflora
and reduction in beneficial intestinal microflora
(Hinton et al. 1986; Sinol et al. 2012). This has resulted
in severe restrictions or total bans on the
employment of antibiotics in animal and poultry