Improves digestibility and reduces the undigested fraction of the feed that can lead to indigestion, diarrhoea and mortality. Assists the balance and development of the endogenous lactobacillus flora. Limits the microbial overload in the digestive tract. Reduces the pH to its optimal value. Improves the use of calcium and minerals and results in better formation of poultry skeleton as well as better quality of eggshells. Reduces contamination of feed by Salmonella, yeast and mould.