Original scientific paper
https://doi.org/10.46419/cvj.57.5.1
Antibiotic-Free Broiler Meat Production: Feasibility and Economic Viability
Ajla Ališah
; Department of Animal Production and Biotechnology, University of Sarajevo, Veterinary Faculty, 71000 Sarajevo, Bosnia and Herzegovina
*
Admir Pivić
; Federal Ministry of Agriculture, Water Management and Forestry, 71000 Sarajevo, Bosnia and Herzegovina
Muhamed Smajlović
; Department of Food Safety and Environmental Protection, University of Sarajevo, Veterinary Faculty, 71000 Sarajevo, Bosnia and Herzegovina
Nadža Kapo-Dolan
; Department of Clinical Sciences of Veterinary Medicine, University of Sarajevo, Veterinary Faculty, 71000 Sarajevo, Bosnia and Herzegovina
Ermin Šaljić
; Department of Clinical Sciences of Veterinary Medicine, University of Sarajevo, Veterinary Faculty, 71000 Sarajevo, Bosnia and Herzegovina
Pamela Bejdić
; Department of Basic Sciences of Veterinary Medicine, University of Sarajevo, Veterinary Faculty, 71000 Sarajevo, Bosnia and Herzegovina
Abdulah Gagić
; Department of Animal Production and Biotechnology, University of Sarajevo, Veterinary Faculty, 71000 Sarajevo, Bosnia and Herzegovina
* Corresponding author.
Abstract
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.
Keywords
antimicrobial resistance; broilers; prophylaxis; stable liquid chlorine dioxide
Hrčak ID:
347607
URI
Publication date:
15.9.2026.
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