The technical and economic optimisation of the poultry sectors involves the structural and functional management of the digestive tract. Management of this digestive tract is an important element of competitiveness. Its proper functioning is based on a dynamic balance between epithelial cells, the immune system and flora present in this environment.
The production environment impacts how the digestive tract functions: health pressure, increased productivity (in tonnes), poor farm management (e.g. insufficient moisture extraction). These imbalances are observed in the field, especially with the appearance of intestinal droppings full of water and undigested particles and foamy yellow caecal droppings (fermentation). A trial conducted in turkeys at the Saint Symphorien research station shows that a degraded environment and impaired feed intake (density, sources of poorly digestible raw materials, etc.) influence the bacterial profile and its diversity in the ileum