Usage of Probiotics in the Poultry Industry and Effects on Meat Quality

Berna Çapan, Aytunga Bağdatlı


Currently, a significant survey field is the use of probiotics as feed additives. There are many essays about the effect of the use of probiotics on meat quality. There is common agreement that probiotics supplementation could improve meat quality. Probiotic treatment increases meat tenderness however probiotics on lipid composition and oxidation of meat and sensory properties may change. The products obtained can be presented to the consumer as a healthy, taste and aroma enhanced and safe food. Thus, while providing delicious and nutritious food to the consumer, it also has positive effects on consumer health. Especially today, consumption of functional foods containing probiotics is increasing rapidly. Consumer interest has accelerated research on probiotics. On the other hand, there is a continuous increase in the number of microorganisms used in the market as probiotics. The current situation will be taken one step further with the discovery of new and active microorganism varieties that can be used as probiotics in the future probiotics will be the subject of many studies in the future. Therefore, it is thought that this issue should be emphasized. Apart from all these; as a group of growth promoters, the supplement of probiotics to the diet of poultry has been found to develop growth performance, increase feed conversion yield and develop immune responses.


Probiotics, Feed additives, Poultry, Meat Quality

Full Text:



Aksu Mİ, Karaoğlu M, Esenbuğa N, Kaya M, Macit M, Ockerman HW (2005). Effect of a dietary probiotic on some quality characteristics of raw broiler drumsticks and breast meat. Journal of Muscle Foods 16: 306-317.

Alfaig E, Angelovicova M, Kral M, Vietoris V, Zidek R (2013). Effect of Probiotics and Thyme Essential Oil on the Texture of Cooked Chicken Breast Meat. Acta Sci. Pol., Technol. Aliment 12(4): 379-384.

Alloui MN, Szczurek W, Swiatkiewicz S (2013). The Usefulness of Prebiotics and Probiotics in Modern Poultry Nutrition: A Review. Ann. Anim. Sci 13(1): 17-32.

Apata DF (2008). Growth performance, nutrient digestibility and immune response of broiler chicks fed diets supplemented with a culture ofbacillus bulgaricus. J. Sci. Food Agric 88: 1253-1258.

Barekat S, Soltanizadeh N (2017). Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment. Innovative Food Science & Emerging Technologies 39: 223-229.

Budak Bağdatlı A, Kundakçı A (2013). Fermente Et Ürünlerinde Probiyotik Mikroorganizmaların Kullanımı. C.B.U. Journal of Science 9(1): 31-37.

Dhama K, Verma V, Sawant PM, Tiwari R, Vaid RK, Chauhan RS (2011). Applications of Probiotics in Poultry: Enhancing Immunity and Beneficial Effects on Production Performances and Health - A Review. Journal of Immunology and Immunopathology 13(1): 1-19.

FAO/WHO (2002). Joint FAO/WHO (Food and Agriculture Organization/World Health Organization) working group report on drafting guidelines for the evaluation of probiotics in food, London, Ontario, Canada. guidelines for the evaluation of probiotics in food. Joint working group report on drafting. London, Ontario, 2002: 1–11.

Gaggìa F, Mattarelli P, Biavati B (2010). Probiotics and prebiotics in animal feeding for safe food production. International Journal of Food Microbiology 141: 15-28.

Getachew T (2016). A Review on Effects of Probiotic Supplementation in Poultry Performance and Cholesterol Levels of Egg and Meat. J. World Poult. Res 6(1): 31-36.

Ghadban GS (2002). Probiotics in broiler production- a review. Archiv fur Geflugelkunde 66(2): 49-58.

Gibson GR, Fuller R (2000). Aspects of in vitro and in vivo research approaches directed toward identifying probiotics and prebiotics for human use. J Nutr 130: 391-395.

Gupta AR, Das S (2013). The Benefits of Probiotics in Poultry Production: an Overview. Int. J. Livest. Res 3(1): 18-22.

Haghighi HR, Gong J, Gyles CL, Hayes MA, Sanei B, Parvizi P, Gisavi H, Chambers JR, Sharif S (2005). Modulation of antibody-mediated immune response by probiotics in chickens. Clin. Diagn. Lab. Immunol 12: 1387-1392.

Holzapfel WH, Haberer P, Geisen R, Björkroth J, Schillinger U (2001). Taxonomy and important features of probiotic microorganisms in food and nutrition. Am J Clin Nutr 73: 365-373.

Hossain ME, Ko SY, Kim GM, Firman JD, Yang CJ (2012). Evaluation of probiotic strains for development of fermented Alisma canaliculatum and their effects on broiler chickens. Poult Sci 91:3121-3131.

Jadhav K, Sharma KS, Katoch S, Sharma VK, Mane BG (2015). Probiotics in Broiler Poultry Feeds: A Review. Journal of Animal Nutrition and Physiology 1: 4-16.

Kabir SM (2009), Effect of probiotics on broiler meat quality. African Journal of Biotechnology 8(15): 3623- 3627.

Kim HW, Yan FF, Hu JY, Cheng HW, Kim YHB (2016). Effects of probiotics feeding on meat quality of chicken breast during postmortem storage. Poultry Science 95: 1457-1464.

Krâl M, Angelovičovâ M, Alfaig E, Walczycka M. (2013). Meat Quality of Broiler Chickens Fed Diets with Bacillus subtilis and Malic Acid Additives. Scientific Papers: Animal Science and Biotechnologies 46(2): 375- 378.

Liu X, Yan H, Lv L, Xu Q, Yin C, Zhang K, Wang P, Hu J (2012). Growth Performance and Meat Quality of Broiler Chickens Supplemented with Bacillus licheniformis in Drinking Water. Asian-Aust. J. Anim. Sci 25(5): 682-689.

Okanović D, Čolović R, Tasić T, Zekić, V., Ikonić, P. (2014). The impact of probiotics additives added into diet on economic results of broilers produc-tion. Journal of Hygienic Engineering and Design 7: 150-153.

Otutumi LK, Góis MB, Garcia ERM, Loddi MM (2012). Variations on the Efficacy of Probiotics in Poultry. Probiotic in Animals. EC Rigobelo, Ed. InTech, Rijeka, Croatia, 203-220.

Park YH, Hamidon F, Rajangan C, Soh KP, Gan CY, Lim TS, Abdullah WNW, Liong MT (2016). Application of Probiotics for the Production of Safe and High-quality Poultry Meat. Korean J. Food Sci. An 36(5): 567-576.

Popova T (2017). Effect of probiotics in poultry for improving meat quality. Current Opinion in Food Science 14: 72-77.

Saleh AA, Hayashi K, Ohtsuka A (2013). Synergistic effect of feeding Aspergillus awamori and Saccharomyces cerevisiae on growth performance in broiler chickens; promotion of protein metabolism and modification of fatty acid profile in the muscle. J Poult Sci 50: 242-250.

Saleh AA (2014). Effect of feeding mixture of Aspergillus probiotic and selenium nano-particles on growth, nutrient digestibilities, selected blood parameters and muscle fatty acid profile in broiler chickens. Anim Sci Pap Rep 32: 65-79.



  • There are currently no refbacks.

Creative Commons Lisansı
Bu eser Creative Commons Alıntı-GayriTicari-Türetilemez 4.0 Uluslararası Lisansı ile lisanslanmıştır.