Effect of probiotics in poultry for improving meat quality

Popova, Teodora

doi:10.1016/j.cofs.2017.01.008

Cited by 82 publications

(59 citation statements)

References 41 publications

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“…Probiotics have positive effects on poultry meat quality ( Hassanein and Soliman, 2010 , Popova, 2017 ). They improve pH, color, fatty acid profile, chemical composition, water retention capacity and oxidation stability ( Popova, 2017 ). The probiotics affect the protein and fat contents of meat and thus the meat quality.…”

Section: Alternatives To the Use Of Antibioticsmentioning

confidence: 99%

Use of antibiotics in broiler production: Global impacts and alternatives

et al. 2018

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Antibiotics are used to fight bacterial infections. However, a selective pressure gave rise to bacteria resistant to antibiotics. This leaves scientists worried about the danger to human and animal health. Some strategies can be borrowed to reduce the use of antibiotics in chicken farms. Much research has been carried out to look for natural agents with similar beneficial effects of growth promoters. The aim of these alternatives is to maintain a low mortality rate, a good level of animal yield while preserving environment and consumer health. Among these, the most popular are probiotics, prebiotics, enzymes, organic acids, immunostimulants, bacteriocins, bacteriophages, phytogenic feed additives, phytoncides, nanoparticles and essential oils.

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Section: Alternatives To the Use Of Antibioticsmentioning

confidence: 99%

Use of antibiotics in broiler production: Global impacts and alternatives

et al. 2018

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“…Probiotics are considered as an alternative to antibiotics especially in poultry industry. Many probiotics have been added in birds' diet (Popova, 2017). Moreover, probiotics have numerous other benefits in poultry industry including increased nutrient absorbance, better feed conversion ratio (FCR), accelerated production performance, strengthened gut microbiota, improved meat quality, better immune response, increased weight gain and competitive exclusions of pathogens (Gupta and Das, 2013).…”

Section: Research Articlementioning

confidence: 99%

Isolation and in vitro Characterization of Anti-Salmonella Enteritidis Probiotic Potential of Indigenous Lactobacilli from Poultry

Khan¹

2019

PVJ

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Aim of the present study was to isolate, identify and characterize new indigenous Lactobacillus strains with probiotic potential against Salmonella Enteritidis. From 84 isolated lactobacilli of indigenous poultry origin, 15 isolates were pre-selected for in vitro characterization on the basis of their activity (6.33±0.57-20.33±1.15 mm) against S. Enteritidis by well diffusion assay. All pre-selected isolates had variable tolerance to acidic pH (2, 3 and 4). All isolates also showed growth in MRS broth supplemented with 0.3, 1 and 1.8% bile salts. Isolates had varying degree of auto-aggregation (27.05±0.72 -65.87±3.12%) and co-aggregation with S. Enteritidis (6.33±0.11 -55.70±1.32%) within 2 hours. Safety profile of lactobacilli indicated that IKP23, IKP 111 and IKP 333 had no acquired antibiotic resistance. IKP 23, IKP 111 and IKP 333 were selected as potential probiotics on the basis of probiotic prerequisites and identified as L. fermentum, L. fermentum and L. salivarius, respectively by sequencing their partial 16S rRNA gene or 16S-23S intergenic spacer region. IKP 23, IKP 111 and IKP 333 inhibited S. Enteritidis (81, 99.3 and 93%, respectively) in co-culture experiments. This study insinuate that IKP 23, IKP 111 and IKP 333 have favourable probiotic potential and may be used for in vivo studies for the development of probiotics against S. Enteritidis.To Cite This Article: Khan I, Nawaz M, Anjum AA and Ahmad MUD, 2019. Isolation and in vitro characterization of anti-Salmonella enteritidis probiotic potential of indigenous lactobacilli from poultry. Pak Vet J, 39(4): 563-567. http://dx.

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“…While the livestock industry is making great strides, many types of antibiotics have been in use for approximately 50 years. The meat obtained from antibiotic-fed animals is of better quality compared to that obtained from animals not supplemented with antibiotics (Chattopadhyay, 2014;Diarra & Malouin, 2014;Teodora, 2017).…”

Section: Introductionmentioning

confidence: 96%

Enterococcus faecium NCIMB 10415 supplementation improves the meat quality and antioxidant capacity of muscle of broilers

Peng

et al. 2019

Animal Physiology Nutrition

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The present study was conducted to investigate the effects of Enterococcus faecium (E. faecium) on the meat quality and antioxidant capacity of muscle in broilers. A total of 600 Arbor Acre broiler chickens (1‐day‐old, male) were randomly divided into five treatments with six replicates (20 chickens per replicate) for each treatment. The five treatments were the control treatment (CON, basal diet), antibiotic treatment (ANT, basal diet supplemented with 0.1% chlortetracycline) and E. faecium‐supplemented treatments (LEF, MEF and HEF, basal diet supplemented with 50, 100 and 200 mg/kg of E. faecium respectively). The experiment lasted 42 days in two periods of 21 days. Results showed that there were no differences in breast meat quality among different treatments (p > 0.05). Compared with the CON and ANT treatments, the yellowness of thigh meat in E. faecium‐supplemented treatments was significantly increased (p < 0.05); the shear force of thigh meat in the LEF and MEF treatments was lower than that of the CON treatment (p < 0.05). In addition, the concentration of the inosine monophosphate (IMP) in the breast and thigh meat of the MEF treatment was significantly higher than that of the other treatments (p < 0.05). At 21 days, the total antioxidant capability (T‐AOC) level and glutathione peroxidase (GSH‐Px) activity of breast meat and superoxide dismutase (SOD) in the thigh meat of the MEF treatment were greatly increased (p < 0.05). At 42 days of age, the catalase (CAT), GSH‐Px and T‐AOC activities in the breast meat of the MEF treatment were increased (p < 0.05) and the CAT activity of thigh meat in the LEF and MEF treatments was increased (p < 0.05). In conclusion, E. faecium supplementation increased the meat quality of the thigh muscle, increased the IMP content and the activities of CAT, SOD, T‐AOC, and GSH‐Px of muscle in broilers. Supplementation with 100 mg/kg E. faecium had the greatest effects.

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Effect of probiotics in poultry for improving meat quality

Cited by 82 publications

References 41 publications

Use of antibiotics in broiler production: Global impacts and alternatives

Use of antibiotics in broiler production: Global impacts and alternatives

Isolation and in vitro Characterization of Anti-Salmonella Enteritidis Probiotic Potential of Indigenous Lactobacilli from Poultry

Enterococcus faecium NCIMB 10415 supplementation improves the meat quality and antioxidant capacity of muscle of broilers

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