Combating necrotic enteritis in poultry through nutritional interventions: a review of alternatives to antibiotics

Abstract Necrotic enteritis (NE), primarily caused by Clostridium perfringens , remains a major challenge to poultry production worldwide, resulting in substantial economic losses and compromised animal welfare. Historically, antibiotics have been widely used to control NE; however, increasing concerns regarding antimicrobial resistance and regulatory restrictions have accelerated the search for effective nonantibiotic alternatives. This review synthesizes current knowledge on nutritional interventions aimed at mitigating NE in poultry production systems. The multifactorial nature of NE is discussed, highlighting the interactions among diet composition, the gut microbiota, intestinal integrity, and host immune responses. The key dietary strategies evaluated included probiotics, prebiotics, synbiotics, phytogenic compounds, enzymes, organic acids, functional lipids, immunomodulators, bacteriophages, antioxidants, dietary fibers, and optimized protein and amino acid nutrition. These interventions influence gut health through multiple mechanisms, including modulation of microbial communities, enhancement of epithelial barrier function, reduction in pathogenic bacterial proliferation, and regulation of host immune responses. Evidence from experimental and field studies indicates that many of these strategies can reduce C. perfringens colonization, improve intestinal morphology, and enhance growth performance in broilers. However, the effectiveness of individual interventions may vary depending on diet composition, management practices, and production conditions. Therefore, integrated nutritional strategies combined with effective management and biosecurity practices are likely to provide the most reliable approach for NE control in antibiotic-reduced poultry production systems. This review highlights key nutritional approaches and emerging research directions that may support sustainable NE control and improved gut health in modern poultry production.