I work with the composition and activity of the natural intestinal microbiome and gut associated immunity in relation to the feeding of poultry. The aim of the work is to increase the intestinal resilience against various pathogenic bacteria (Clostridium perfringens, Campylobacter, Salmonella) and parasites (Ascaridia galli and Eimeria using different feeding strategies, e.g. fermented feed, probiotics, feeding enzymes, organic acids, specific carbohydrates and plant extracts. I apply disease models that include infection with relevant pathogens and conduct production experiments with poultry.
