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

dc.contributor.authorÇapan, Berna
dc.contributor.authorBağdatlı, Aytunga
dc.date.accessioned2023-01-12T20:27:29Z
dc.date.available2023-01-12T20:27:29Z
dc.date.issued2022
dc.departmentN/A/Departmenten_US
dc.description.abstractCurrently, 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.en_US
dc.identifier.doi10.15316/SJAFS.2022.017
dc.identifier.endpage126en_US
dc.identifier.issn2458-8377
dc.identifier.issue1en_US
dc.identifier.startpage120en_US
dc.identifier.trdizinid524207en_US
dc.identifier.urihttps://doi.org/10.15316/SJAFS.2022.017
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/524207
dc.identifier.urihttps://hdl.handle.net/11454/80278
dc.identifier.volume36en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofSelcuk Journal of Agriculture and Food Sciencesen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleUsage of Probiotics in the Poultry Industry and Effects on Meat Qualityen_US
dc.typeArticleen_US

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