Probiotics For Poultry Research Articles

Effects of Lactobacillus reuteri and Streptomyces coelicolor on Growth Performance of Broiler Chickens.

There are well documented complications associated with the continuous use of antibiotics in the poultry industry. Over the past few decades, probiotics have emerged as viable alternatives to antibiotics; however, most of these candidate probiotic microorganisms have not been fully evaluated for their effectiveness as potential probiotics for poultry. Recent evaluation of a metagenome of broiler chickens in our laboratory revealed a prevalence of Lactobacillus reuteri (L. reuteri) and Actinobacteria class of bacteria in their gastrointestinal tract. In this study Lactobacillus reuteri and Streptomyces coelicolor (S. coelicolor) were selected as probiotic bacteria, encapsulated, and added into broiler feed at a concentration of 100 mg/kg of feed. In an 8-week study, 240 one day-old chicks were randomly assigned to four dietary treatments. Three dietary treatments contained two probiotic bacteria in three different proportions (L. reuteri and S. coelicolor individually at 100 ppm, and mixture of L. reuteri and S. coelicolor at 50 ppm each). The fourth treatment had no probiotic bacteria and it functioned as the control diet. L. reuteri and S. coelicolor were added to the feed by using wheat middlings as a carrier at a concentration of 100 ppm (100 mg/kg). Chickens fed diets containing L. reuteri and S. coelicolor mixture showed 2% improvement in body weight gain, 7% decrease in feed consumption, and 6–7% decrease in feed conversion ratios. This research suggests that L. reuteri and S. coelicolor have the potential to constitute probiotics in chickens combined or separately, depending on the desired selection of performance index.

Application efficiency of probiotics in poultry

Due to the growing demand for high-quality poultry and eggs in Kazakhstan, the transition to eco-friendly production is more urgent than ever. The use of probiotics in poultry farms can ensure product safety and economic efficiency. This article presents data on the effectiveness of probiotic drugs used in the world and in domestic poultry farming. It is proved that the introduction of probiotics improves the quality of meat, eggs, and poultry carcass, increases immunity and resistance to antibiotics of 1.5-2% concentration, improves feed conversion by 5-7%, and increases the total body weight from 1.1% to 3.9% compared to control groups. The practical value of this research is to study the market of foreign probiotics used in Kazakhstan poultry farms and study their effectiveness.

Probiotics (Direct-Fed Microbials) in Poultry Nutrition and Their Effects on Nutrient Utilization, Growth and Laying Performance, and Gut Health: A Systematic Review.

Simple SummaryProbiotics are live bacteria, fungi, or yeasts that supplement the gastrointestinal flora and help to maintain a healthy digestive system, thereby promoting the growth performance and overall health of poultry. Probiotics are increasingly being included in poultry diets as an alternative to antibiotics. This systematic review provides a summary of the use of probiotics in poultry production and the potential role of probiotics in the nutrient utilization, growth and laying performance, and gut health of poultry.Probiotics are live microorganisms which, when administered in adequate amounts, confer health benefits to the host. The use of probiotics in poultry has increased steadily over the years due to higher demand for antibiotic-free poultry. The objective of this systematic review is to present and evaluate the effects of probiotics on the nutrient utilization, growth and laying performance, gut histomorphology, immunity, and gut microbiota of poultry. An electronic search was conducted using relevant keywords to include papers pertinent to the topic. Seventeen commonly used probiotic species were critically assessed for their roles in the performance and gut health of poultry under existing commercial production conditions. The results showed that probiotic supplementation could have the following effects: (1) modification of the intestinal microbiota, (2) stimulation of the immune system, (3) reduction in inflammatory reactions, (4) prevention of pathogen colonization, (5) enhancement of growth performance, (6) alteration of the ileal digestibility and total tract apparent digestibility coefficient, and (7) decrease in ammonia and urea excretion. Thus, probiotics can serve as a potential alternative to antibiotic growth promoters in poultry production. However, factors such as the intestinal health condition of birds, the probiotic inclusion level; and the incubation conditions, feedstuff, and water quality offered to birds may affect the outcome. This systematic review provides a summary of the use of probiotics in poultry production, as well as the potential role of probiotics in the nutrient utilization, growth and laying performance, and gut health of poultry.

Hygiene-biotic factors on the application of modern pre-and probiotics in poultry

The rapid development of poultry farming requires increasing requirements for the safety and quality of products. This is especially true for broiler chickens, turkeys and meat production. Over the past decade, research by many scientists has shown that fundamental knowledge of the conditions of interaction of the microorganism with the microflora that inhabits biotopes and the creation and widespread introduction into practice of biological products from living or lyophilized microbial cultures – probiotics – is very important. Bacterial preparations based on living microbial cultures – probiotics – have become widespread in the technological process of growing poultry in most countries of the world, including in Ukraine. The microorganisms that make up the probiotic are representative of the normal gut flora; have high antagonistic properties against opportunistic and pathogenic microflora, even those that are insensitive to many antibiotics; have the ability to activate macrophages, ie to influence the intensity of phagocytosis; have the ability to enhance the induction of interferon, ie to influence the increase of factors of natural resistance of animals; to influence the regulation of metabolism in the body of animals, vitamin balance, intestinal digestion; have the ability to produce biologically active substances. To date, studies in the field of bacteriotherapy and prevention of various pathological conditions in animals and poultry associated with disorders of the composition of the normal gut flora are quite relevant. However, in spite of the positive characteristics that pay tribute to probiotic drugs, there are still three areas of concern for improving such drugs in order to achieve their effectiveness in use. First, the microorganisms that make up the probiotic, to a greater or lesser extent, have poor patency through the upper divisions of the digestive canal due to the action of gastric juice and enzymes on them, and therefore do not reach the thick compartment in the amount required to provide required effect. Secondly, if a small number of microorganisms in the composition of the probiotic and has reached the large intestine – it can get bad in the already competitive environment of pathogenic and pathogenic microorganisms already formed during this period. Third, in addition, the use of probiotics inhabits the thick intestine only by the microflora that is part of it and does not reproduce the diversity of its own microflora. The main advantages of probiotics over chemotherapeutic drugs and anti-tibiotics are that they are harmless to the body of the animal and are environmentally friendly. Due to the great attention to probiotics as environmentally friendly preparations, there is now an increase in the study of biological properties and selection of bacterial strains, the most promising in the probiotic respect. This is the direction of selection of strains specific for the intestinal biocenosis of a particular animal and poultry species, which have high colonization and antagonistic properties. Thus, nowadays, in poultry farming, it is impossible to completely abandon preventive vaccinations, disinfection, use of antibiotics, anthelmintics, coccidiostats and other chemotherapeutic drugs. After their use, the need for enriched diet of pro-and prebiotics increases many times over. This is justified by the need to improve the normal gut microbiota, which, in the first place, leads to increased nutrient uptake of feed and, as a consequence, to improve the nutritional and biological value of poultry products. However, in the current scientific literature, researchers have not sufficiently described the characteristics of the impact on the body of animals, including birds, the above nutraceuticals, also did not determine the quality and safety of slaughter products, did not substantiate their sanitary evaluation. Therefore, the development of new biotic drugs, especially domestic in time.

Draft Genome Sequences of Two Clostridium Isolates from the Poultry Gastrointestinal Tract.

Here, we announce the draft genome sequences of two Clostridium strains, C8-1-8 and C2-6-12, isolated from the cecal contents of commercial broiler chickens (in Athens, GA). These strains may represent potentially novel species within the genus Clostridium, and these draft genomes allow further investigation into potential probiotics for poultry.

Viability of Lactobacillus plantarum and Lactobacillus pentosus isolated from solid waste of soy milk as candidate probiotic for poultry

This study was aimed to determine the viability of Lactobacillus plantarum and Lactobacillus pentosus isolated from soy milk waste as a candidate for poultry probiotics in vitro. This research was designed in the form of a laboratory experiment descriptively. This study was conducted in several stages, viability test at 37°C and 42°C, viability test at pH 2 and 7, viability test for 0.3% and 0.5% bile salts, viability test of adhesion [hydrophobicity] and antimicrobial activity against pathogenic bacteria [Escherichia coli 0157, Staphylococcus aureusATCC-25293 and Salmonella sp]. The result showed that Lactobacillus plantarum and Lactobacillus pentosus survived and grew at 37°C and 42°C [observation time at 30 and 60 minutes], pH 2, and resistant for 0.3% and 0.5% bile salts. Both bacteria also could inhibit the growth of pathogenic bacteria [active category], which produced clear zones with diameters <30mm. Hydrophobicity test used stainless still found that both bacteria had high hydrophobicity [<40%], 82.82% and 82.71%]. This study concluded that both of Lactobacillus plantarum and Lactobacillus pentosus isolated from soy milk waste have potential as a probiotic for poultry.

Characterization and assessment of naturally mutant non-pathogenic O27 strain Escherichia coli and their potential use as poultry probiotics

Objective:The purpose of the current study was to evaluate the molecular characteristics of naturally mutant non-pathogenic O27 strain of Escherichia coli and its efficacy as probiotic in broilers and determine the best age at which it can be administered.Materials and methods:A total of 24 virulence genes using 24 sets of primers were detected using the polymerase chain reaction technique. For probiotics experiments, 60 chicks (day 1 old) were divided into three groups, 20 per group, and reared for 4 weeks. The first group was considered as a negative control. The second group was treated orally with O27 strain at first day of life for three successive days and repeated at day 21. The third group was administered orally with O27 strain at day 10 old, and repeated at day 21 old.Results:The data revealed that type 1 fimbrial adhesion, salmochelin siderophore receptor, and sigma factor-binding protein were detected in O27 strain, but temperature-sensitive hemagglutinin, hemolysin secretion gene, pyelonephritis-associated Pili gene, polysaccharide capsule synthesis gene, Shiga-toxin1 gene, Shiga-toxin2 gene, Brain microvascular endothelial cell invasion, E. coli attaching and effacing gene, heat-stable enterotoxin, heat-labile enterotoxin, east 1 toxin, colicin V, verotoxin type 2, necrotizing cytotoxic factor type 1, colonization factor antigen I, colonization factor antigen III, coli surface 2, coli surface 4, serine protease pic autransporter, vacuolating autotransporter toxin, and serine protease EspP precursor were not detected in O27 strain. Group 2 performance parameters were significantly better (p < 0.01) than groups 3 and 1. Hematological and biochemical parameters did not be influenced (p > 0.05) by the administration of O27 strain. Antibody titers of infectious bursal disease virus and Newcastle disease virus in groups 2 and 3 were improved as compared to group 1. Group 2 had significantly higher titers than group 3. Histopathologically, all groups showed normal histopathological pictures. However, jejunum in groups 2 and 3 showed more tall, intact, and densely packed microvilli and more crypt depth than the control group.Conclusion:The O27 strain of E. coli is non-pathogenic bacteria. Its effects on growth performances and enhancement of immunity in broilers match with the same impact of probiotics, and these candidates will fit to be a good probiotic in the future. The results revealed that the effects of O27 strain at the day 1 old of life for three successive days and repeated at day 21 old are better for improving the performance and immunity of the birds. More research works about the characterized non-pathogenic E. coli strain O27 are required for field and commercial use.

Isolation, selection and evaluation of Bacillus spp. as potential multi-mode probiotics for poultry.

Bacillus based probiotics are becoming relevant as alternatives to antibiotics used in poultry production and in other animal husbandry. This study describes the isolation of 48 Bacillus spp. candidates, from chickens and chicken environments, for use as potential probiotics in poultry production. These isolates, plus a further 18, were tested in a comprehensive in vitro screening regime that was specifically designed to select the best isolates that satisfied multiple modes of action desirable for commercial poultry probiotics. This screening programme involved the evaluation of the ability of the isolates to survive and grow in the limiting conditions of the chicken gastrointestinal tract. Only 11 of the isolates fulfilled these criteria; hence, they were further evaluated for the ability to adhere to epithelial cells, produce extracellular enzymes, and to demonstrate antagonistic activity against selected pathogens of significant importance in poultry production. Of these, a total of 6 isolates were selected, due to their all-round probiotic capability. Identification by 16S RNA sequencing confirmed these isolates as B. subtilis and B. velezensis, identities which are generally regarded as safe. The Bacillus isolates reported in our study exhibit strong all-inclusive probiotic effects and can potentially be formulated as a probiotic preparation for poultry production.

Isolation, characterization, and assessment of lactic acid bacteria toward their selection as poultry probiotics

BackgroundProbiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, are now accepted as suitable alternatives to antibiotics in the control of animal infections and improving animal production. Lactic acid bacteria (LAB) with remarkable functional properties have been evaluated in different studies as possible probiotic candidates. The purpose of this study was to isolate, characterize and assess the potentials of LAB from poultry gastrointestinal tract as potential poultry probiotics.ResultsPotential LAB probiotics were isolated from broilers, characterized and evaluated for probiotic properties including antagonistic activity (against Escherichia coli, E. coli O157: H7, Enterococcus faecalis, Salmonella Typhimurium, S. Enteritidis and Listeria monocytogenes), survivability in simulated gastric juice, tolerance to phenol and bile salts, adhesion to ileum epithelial cells, auto and co-aggregation, hydrophobicity, α–glucosidase inhibitory activity, and antibiotic susceptibility tests. Most promising LAB strains with excellent probiotic potentials were identified by API 50 CHL and 16S rRNA sequencing as Lactobacillus reuteri I2, Pediococcus acidilactici I5, P. acidilactici I8, P. acidilactici c3, P. pentosaceus I13, and Enterococcus faecium c14. They inhibited all the pathogens tested with zones of inhibition ranging from 12.5 ± 0.71 to 20 ± 0 mm, and competitively excluded (P < 0.05) the pathogens examined while adhering to ileum epithelial cells with viable counts of 3.0 to 6.0 Log CFU/ml. The selected LAB strains also showed significant (P < 0.005) auto and co-aggregation abilities with α-glucosidase inhibitory activity ranging from 12.5 to 92.0%. The antibiotic susceptibility test showed 100.00% resistance of the LAB strains to oxacillin, with multiple antibiotic resistance indices above 0.5.ConclusionThe selected LAB strains are ideal probiotic candidates which can be applied in the field for the improvement of poultry performance and control of pathogens in poultry, hence curtailing further transmission to humans.

Growth of probiotics for poultry in glucose yeast pepton media, production of biomass, viability and stability after encapsulation with spray drying

This study aimed to determine specific growth rate and biomass cells production of probiotics bacteria isolated from Indonesian native chicken gastroitestinal tract. Three bactrias manely Lactobacillus murinus Ar-3, Streptococcus thermophilus Kp-2 and Pediococcus acidilactici Kd-6 were grown in glucose yeast peptone (GYP) medium. A mixture of probiotic bacteria base on rasio of specific growth rate were employed to the experiment for biomass production study. Fermentation was conducted in 2 litres bioreactor, and encapsulation was carried out by centrifugation. Coating process was done by skim milk/maltodextrin medium and dried with spray drying. The results showed that L. murinus Ar-3 had a generation time of 3.25 ± 0.006 hours, S. thermophilus Kp-2 3.68 ± 0.1 hours and P. acidilactici Kd-6 3.74 ± 0.04 hours, thus ratio of generation time was 1 : 1.18 : 1.16. The growth of mixture of probiotic showed the same pattern. Its cells were harvested at maximum cell yield 9.33±0.12 log 10 cfu/ml was achieved. The fermentation effiency was 51 %, the viability of mixed probiotic culture were 10.12 log 10 cfu/ml before spray and 9.12 log 10 cfu/g after spray drying or 90.11%. The stability of encapsulated probiotics in room temperature during 21 days strorage was 90.89%.

Isolation and characterization ofBacillusspp. strains as potential probiotics for poultry

Probiotics have become one of the potential solutions to global restriction on antibiotic use in food animal production. Bacillus species have been attractive probiotics partially due to their long-term stability during storage. In this study, 200 endospore-forming bacteria isolates were recovered from sourdough and the gastrointestinal tract (GIT) of young broiler chicks. Based on the production of a series of exoenzymes and survivability under stress conditions similar to those in the poultry GIT, 42 isolates were selected and identified by 16S rRNA gene sequencing. Seven strains with a profile of high enzymatic activities were further evaluated for sporulation efficiency, biofilm formation, compatibility among themselves (Bacillus spp.), and antagonistic effects against three bacteria pathogenic to poultry and humans: Enterococcus cecorum, Salmonella enterica, and Shiga-toxin-producing Escherichia coli. The strains from sourdough were identified as Bacillus amyloliquefaciens whereas the ones from the chicks' GIT were Bacillus subtilis. These strains demonstrated remarkable potential as probiotics for poultry.

Contact with adult hen affects development of caecal microbiota in newly hatched chicks.

Chickens in commercial production are hatched in a clean hatchery environment in the absence of any contact with adult hens. However, Gallus gallus evolved to be hatched in a nest in contact with an adult hen which may act as a donor of gut microbiota. In this study, we therefore addressed the issue of microbiota development in newly hatched chickens with or without contact with an adult hen. We found that a mere 24-hour-long contact between a hen and newly hatched chickens was long enough for transfer of hen gut microbiota to chickens. Hens were efficient donors of Bacteroidetes and Actinobacteria. However, except for genus Faecalibacterium and bacterial species belonging to class Negativicutes, hens did not act as an important source of Gram-positive Firmicutes. Though common to the chicken intestinal tract, Lactobacilli and isolates from families Erysipelotrichaceae, Lachnospiraceae and Ruminococcaceae therefore originated from environmental sources instead of from the hens. These observation may have considerable consequences for the evidence-based design of the new generation of probiotics for poultry.

A Preliminary Study on Probiotic Characteristics of Sporosarcina spp. for Poultry Applications.

Probiotics are well known for their wide range of beneficial activities. However, recent use of probiotic Bifidobacterium, Enterococcus, and Lactobacillus spp. has been plagued by certain disadvantages such as complex growth requirements, high maintenance cost, susceptibility to the gastrointestinal environment, pathogenic gene transfer, non-standardized dosage, cell lysis at extreme acidic pH, widespread antibiotic resistance, and lower bacterial viability due to the lack of spore formation. Therefore, spore-forming bacteria belonging to Sporosarcina genus such as pasteurii, globispora, and psychrophila were assessed for probiotic characteristics such as biofilm formation, intestinal adhesion, acid and bile tolerance, antibiotic sensitivity, and anti-pathogenic activity. This ensures bacterial viability under gastrointestinal conditions and enabled the same to colonize effectively in the intestinal lumen(in vitro). The bacterial cell counts ranging from 6.59 to 6.91log(CFU/mL) was observed for Sporosarcina spp. after 16h. This indicated that there is no significant difference in the cell counts (P-value = 0.90). The cell counts of Sporosarcina spp. ranging from 5.57 to 5.93 log(CFU/mL) displayed strong acid tolerance at pH 2. They were also viable at higher bile (0.5%) concentration. Among the Sporosarcina spp., pasteurii showed better tolerance (6.90 log(CFU/mL)) even after 16h. Among the selected bacteria, Sporosarcina psychrophila was more susceptible to teicoplanin and meropenem with an inhibition zone of 30mm. Maximum antagonistic activity was observed against Serratia marcescens (with inhibition zone up to 15mm). Our results suggest that bacteria belonging to Sporosarcina genus possess all the required characteristics to be used as potential poultry probiotics.

Identification and characterization of probiotic yeast isolated from digestive tract of ducks.

The objective of this study was to isolate and identify yeast strains from the digestive tract of ducks, and evaluate in vitro their potential as probiotics in poultry. The yeast strains were isolated using malt extract agar medium, and identified through morphological, physiological, and biochemical tests as well as sequence homology analyses of 26S rDNA D1/D2 region. A total of 35 yeast strains were isolated from the guts of Cherry Valley meat ducks, including seven strains of Saccharomyces cerevisiae (S. cerevisiae). These seven strains of S. cerevisiae were further screened for their use as alternative yeast probiotics strains for poultry feed. The yeast strains were characterized for their cell surface hydrophobicity, autoaggregation ability, and resistance to high temperature (30°C, 37°C, and 42°C), low pH (2.0, 3.0, and 4.0), bile salts (0.3% and 0.6%), and nutrition starvation (2, 4, 6, 8, 10, and 12 days). The isolates of WHY-2 and WHY-7 had a higher survival percentage at 37°C, pH 2.0, 0.60% poultry bile salts, and 10 days of nutrition starvation, with higher cell surface hydrophobicity and autoaggregation, when compared with the other isolates, suggesting that the isolates WHY-2 and WHY-7, could be used as probiotic candidates. The data obtained in this study could help in selecting probiotic yeast candidates for use in poultry industry.

The influence of probiotic supplementation in broiler chickens on population and carcass contamination with Campylobacter spp. - Field study

Campylobacter spp. is a food-borne pathogen occurring all over the world. According to European Food Safety Authority, in Europe, in 2015 the number of recorded and confirmed cases of Campylobacter spp. infections in humans has reached approximately 230,000. Poultry and poultry meat are considered to be the main sources of human infection, which triggers the discussion about the possibility of imposing obligatory control of Campylobacter spp. population at the level of primary poultry production.Recently, the use of probiotics in poultry is considered as a very promising alternative that could reduce infection rate in broiler chickens with Campylobacter spp. Although, there were some approaches made in vivo, up to date, there were no studies that would evaluate those issues under field conditions.A study was carried out in order to determine the feasibility of reducing infection rate in broiler chickens with Campylobacter spp. raised at a commercial farm, by the addition of multispecies probiotic (Lavipan, JHJ, Poland) that composed of Lactococcus lactis, Carnobacterium divergens, Lactobacillus casei, Lactobacillus plantarum and Saccharomyces cerevisae to the feed.Results of our study indicate that probiotic (Lavipan) added to a feed for broiler chickens was capable to reduce the extent of Campylobacter spp. invasion in the gastrointestinal tract of birds and, resultantly, to diminish contamination level in bird environment, which eventually contributed to the improved hygienic parameters of analyzed poultry carcasses. Additionally, this probiotic displayed promising immunomodulatory properties that may improve the effectiveness of the specific prophylaxis program applied in a flock of broiler chickens.

A Review of Dietary Probiotics in Poultry

The use of probiotics has rapidly grown in recent years, enhancing the performance of broilers and leading to the production of products free of any probiotic trace. Recent evidence suggests that the use of microbial probiotics can play a significant role in the future of the poultry industry. Although this method is not complete yet, it can be employed by human societies as a useful tool to maximize poultry products, enhance the health, and ensure the safety of food sources. Some reports show that the application of probiotics in the feed of broilers can lead to positive outcomes such as increased weight and improved feed conversion ratio (FCR).

Poultry Probiotics Market to a Mass Huge Profits as an Alternative to Antibiotics

Poultry Probiotics Market to a Mass Huge Profits as an Alternative to Antibiotics

Dietary supplementation of probiotics in poultry exposed to heat stress – a review

Abstract Heat-related stress has become a serious problem in poultry industry along with the global temperatures rise. Heat stress causes detrimental effects on physiology, immunology and microbiology resulting in abnormalities and impaired performances of birds. Several nutritional strategies have been conducted to counteract the detrimental effects of heat stress in poultry, including dietary supplementation of probiotics. This strategy has been proposed to ameliorate the intestinal ecosystem, physiological conditions and immune system, leading to the improved performance and health of birds subjected to heat stress. This review presents the potential benefits of probiotics against heat stress in poultry from the viewpoint of intestinal microbial ecology, morphology and structure, physiological conditions, immune system and production performances. The possible mechanisms through which probiotics may give beneficial impacts on heat-stressed birds are also discussed along with the data reporting the possible drawbacks of using probiotics in heat-stressed poultry.

Oral Delivery of Probiotics in Poultry Using pH-Sensitive Tablets.

As alternatives to antibiotics in livestocks, probiotics have been used, although most of them in the form of liquid or semisolid formulations, which show low cell viability after oral administration. Therefore, suitable dry dosage forms should be developed for livestocks to protect probiotics against the low pH in the stomach such that the products have higher probiotics survivability. Here, in order to develop a dry dosage forms of probiotics for poultry, we used hydroxypropyl methylcellulose phthalate 55 (HPMCP 55) as a tablet-forming matrix to develop probiotics in a tablet form for poultry. Here, we made three different kinds of probiotics-loaded tablet under different compression forces and investigated their characteristics based on their survivability, morphology, disintegration time, and kinetics in simulated gastrointestinal fluid. The results indicated that the probiotics formulated in the tablets displayed higher survival rates in acidic gastric conditions than probiotics in solution. Rapid release of the probiotics from the tablets occurred in simulated intestinal fluid because of fast swelling of the tablets in neutral pH. As a matrix of tablet, HPMCP 55 provided good viability of probiotics after 6 months under refrigeration. Moreover, after oral administration of probiotics-loaded tablets to chicken, more viable probiotics were observed, than with solution type, through several digestive areas of chicken by the tablets.

Effect of probiotics in poultry for improving meat quality

The ban on the use of antibiotic growth promotors in many countries in order to satisfy the consumers’ demands for healthy and safe meat leads to increasing researchers’ interest in finding strategies to maintain chicken health and production. Probiotics which are live microbial compounds are considered a good alternative to antibiotics, as their use in poultry diets has been associated with positive effects on health and growth in birds. Changes in growth performance often affect various meat quality traits and in this context, more and more recent research show that using probiotics as dietary supplements exhibit potential as a natural way to improve poultry meat quality. The review discusses the changes in the physicochemical characteristics as well as fatty acids profile and oxidative stability in poultry meat as affected by various probiotics added to the diet of the birds.