Usage of Probiotics in the Poultry Industry and Effects on Meat Quality
Abstract
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
Keywords
Details
Primary Language
English
Subjects
Agricultural Engineering
Journal Section
Research Article
Publication Date
April 25, 2022
Submission Date
November 23, 2021
Acceptance Date
March 4, 2022
Published in Issue
Year 2022 Volume: 36 Number: 1
APA
Çapan, B., & Bağdatlı, A. (2022). Usage of Probiotics in the Poultry Industry and Effects on Meat Quality. Selcuk Journal of Agriculture and Food Sciences, 36(1), 120-126. https://izlik.org/JA46XT77US
AMA
1.Çapan B, Bağdatlı A. Usage of Probiotics in the Poultry Industry and Effects on Meat Quality. Selcuk J Agr Food Sci. 2022;36(1):120-126. https://izlik.org/JA46XT77US
Chicago
Çapan, Berna, and Aytunga Bağdatlı. 2022. “Usage of Probiotics in the Poultry Industry and Effects on Meat Quality”. Selcuk Journal of Agriculture and Food Sciences 36 (1): 120-26. https://izlik.org/JA46XT77US.
EndNote
Çapan B, Bağdatlı A (April 1, 2022) Usage of Probiotics in the Poultry Industry and Effects on Meat Quality. Selcuk Journal of Agriculture and Food Sciences 36 1 120–126.
IEEE
[1]B. Çapan and A. Bağdatlı, “Usage of Probiotics in the Poultry Industry and Effects on Meat Quality”, Selcuk J Agr Food Sci, vol. 36, no. 1, pp. 120–126, Apr. 2022, [Online]. Available: https://izlik.org/JA46XT77US
ISNAD
Çapan, Berna - Bağdatlı, Aytunga. “Usage of Probiotics in the Poultry Industry and Effects on Meat Quality”. Selcuk Journal of Agriculture and Food Sciences 36/1 (April 1, 2022): 120-126. https://izlik.org/JA46XT77US.
JAMA
1.Çapan B, Bağdatlı A. Usage of Probiotics in the Poultry Industry and Effects on Meat Quality. Selcuk J Agr Food Sci. 2022;36:120–126.
MLA
Çapan, Berna, and Aytunga Bağdatlı. “Usage of Probiotics in the Poultry Industry and Effects on Meat Quality”. Selcuk Journal of Agriculture and Food Sciences, vol. 36, no. 1, Apr. 2022, pp. 120-6, https://izlik.org/JA46XT77US.
Vancouver
1.Berna Çapan, Aytunga Bağdatlı. Usage of Probiotics in the Poultry Industry and Effects on Meat Quality. Selcuk J Agr Food Sci [Internet]. 2022 Apr. 1;36(1):120-6. Available from: https://izlik.org/JA46XT77US