The Potential Use of Probiotics to Improve Animal Health, Efficiency, and Meat Quality: A Review

Abstract

To address the rapidly growing use of probiotics in animal agriculture, this review discusses the effect of probiotics on animal growth and development, immune response, and productivity. Several benefits have been associated with the use of probiotics in farm animals, such as improved growth and feed efficiency, reduced mortality, and enhanced product quality. While the mechanisms through which probiotics induce their beneficial effects are not well understood, their role in modifying the gastrointestinal microbiota is believed to be the main mechanism. The use of probiotics in fresh and fermented meat products has been also shown to reduce pathogenic and spoilage microorganisms and improve sensory characteristics. Although many benefits have been associated with the use of probiotics, their effectiveness in improving animal performance and product quality is highly variable. Factors that dictate such variability are dependent on the probiotic strain being utilized and its stability during storage and administration/inoculation, frequency and dosage, nutritional and health status as well as age of the host animal. Therefore, future research should focus on finding more effective probiotic strains for the desired use and identifying the optimum dose, administration time, delivery method, and mechanism of action for each strain/host.

Performance and intestinal microflora response of broilers to a probiotic mixture supplementation

“…Nowadays, in the context of emerging public health concern about antibiotic resistance and food safety, intensive studies have been conducted to investigate natural nutritional alternatives such as probiotics and their role to improve the poultry performance and their products (Al-Shawi, 2020). FAO/WHO (2002) defined the probiotics as "mono or mixed strains of living microorganisms which confer a desirable health benefit on the host when used adequately".…”

Probiotics: Symbiotic Relationship with the Animal Host

“…Fattening pigs maintain a higher immunity than piglets, which is why they resist problems related to intestinal pathologies. Even so, we know that using probiotics can enhance the growth and improve the performance and meat quality [142]. Tufarelli et al [143] reported that the oral inclusion (100 mg/kg of body weight) of a probiotic blend (Streptococcus thermophilus DSM 32245, mixture of two strains Bifidobacterium animalis ssp.…”

Influence of Prebiotic Fructans on Retronasal Aroma from Elderly Individuals

“…Inulin can be extracted from plants (e.g., chicory roots) and undergo partial hydrolysis to produce oligofructose. As they present a wide range of solubilities, they can be used to incorporate fibre in liquid systems such as drinks or dairy products [12], adding nutritional and health benefits such as the stimulation of probiotic bacteria [13][14][15][16][17][18]. Moreover, their addition to food products influences their sensory properties since they have a sweet character and allow the replacement of a considerable quantity of sugar [19] and/or fat [12], reducing the calorific content of products or increasing the stability of foams, among other technological advantages.…”