alexa 'Doogh' the Hero Probiotic for Chickens of Kitchens | Open Access Journals
ISSN: 2329-8901
Journal of Probiotics & Health
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'Doogh' the Hero Probiotic for Chickens of Kitchens

Akbar Nikkhah*
Chief Highly Distinguished Professor, Department of Animal Sciences, Faculty of Agricultural Sciences, University of Zanjan, Zanjan, Iran
Corresponding Author : Akbar Nikkhah
Chief Highly Distinguished Professor
Department of Animal Sciences
Faculty of Agricultural Sciences
University of Zanjan, Zanjan, Iran
Tel: +98-24-33052801
Fax: +98-24-33053202
E-mail: [email protected]
Received December 10, 2014; Accepted December 10, 2014; Published December 17, 2014
Citation: Nikkhah A (2014) ‘Doogh’ the Hero Probiotic for Chickens of Kitchens. J Prob Health 2:e111. doi:10.4172/2329-8901.1000e111
Copyright: © 2014 Nikkhah A. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Abstract

The objective of this editorial is to introduce and highlight the biological significance of ‘doogh’ as a most natural probiotic for nutrition and health of human and food-producing commercial poultry. The term ‘doogh’ is a Persian name to describe a greatly savory and nutritious food/beverage. In essence, doogh is a mixture of yogurt and water complemented with mint or pennyroyal, and salt. Diced cucumbers can also be added to produce a less watery food for summer times when the human body needs to overcome heat stress and cool down. What makes doogh exceptionally important is its probiotic nature. Doogh provides crucial gut health-improving microbial culture (e.g., Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria), minerals, and modest amounts of essential amino acids and fats. This ancient discovery has long been made and consumed in Iran, Afghanistan, Armenia, Iraq and Syria.

Editorial

The objective of this editorial is to introduce and highlight the biological significance of ‘doogh’ as a most natural probiotic for nutrition and health of human and food-producing commercial poultry. The term ‘doogh’ is a Persian name to describe a greatly savory and nutritious food/beverage. In essence, doogh is a mixture of yogurt and water complemented with mint or pennyroyal, and salt. Diced cucumbers can also be added to produce a less watery food for summer times when the human body needs to overcome heat stress and cool down. What makes doogh exceptionally important is its probiotic nature. Doogh provides crucial gut health-improving microbial culture (e.g., Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria), minerals, and modest amounts of essential amino acids and fats. This ancient discovery has long been made and consumed in Iran, Afghanistan, Armenia, Iraq and Syria [1-3].

Doogh carries yogurt that contains irreplaceable probiotics for sustaining gut health and preventing and combating many devastating diseases such as various types of cancer [4-6]. Commercial probiotics have extensively been investigated and discussed for use in commercial poultry diets to improve gastrointestinal health and feed efficiency, overcome environmental stresses, and optimize chicken taste and production economics [7]. However, what has often been overlooked is the rule that the most complex problems may always be solved with the simplest approaches. This is what the quality industry of the new times demands.

This policy-making article helps to construct and expand a feasible but globally untraveled scientific highway to optimizing commercial poultry health, industrial and environmental sustainability, and human food safety and security. The freeway requires industrializing doogh nutrition for food-producing avian production. This is a natural, economical, healthy, practicable, meat market-friendly and global approach. The healthy chickens will reflect in healthy kitchens for which the man must strive.
 
Acknowledgment

The Iran’s Ministry of Science Research and Technology, National Elite Foundation, and University of Zanjan are gratefully thanked for supporting the author’s programs of optimizing global science edification systems in the new millennium.
 
References

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