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Effect of probiotics in poultry for improving meat quality

Teodora Popova

The ban on the use of antibiotic growth promotors in many organism, and that was the reason for the antibiotics in
countries in order to satisfy the consumers’ demands for livestock industry to be banned in many countries,
healthy and safe meat leads to increasing researchers’ interest including the European Union. Natural feed additives
in finding strategies to maintain chicken health and production. or ‘live probiotics’ are constantly gaining interest as one of
Probiotics which are live microbial compounds are considered the alternatives to antibiotics in the poultry industry [5].
a good alternative to antibiotics, as their use in poultry diets has The primary aim of the use of probiotics in poultry diet is
been associated with positive effects on health and growth in to maintain and improve the performance of the birds
birds. Changes in growth performance often affect various [6,7,8], and also to prevent and control enteric pathogens
meat quality traits and in this context, more and more recent [9,10,11,12]. In this context, increasing numbers of pro-
research show that using probiotics as dietary supplements biotic products are being developed and used in poultry
exhibit potential as a natural way to improve poultry meat nutrition [13].
quality. The review discusses the changes in the
physicochemical characteristics as well as fatty acids profile What is a probiotic and possible ways to
and oxidative stability in poultry meat as affected by various improve poultry meat quality
probiotics added to the diet of the birds. The word ‘probiotic’ comes from the Greek words ‘pro’
and ‘biotic,’ meaning ‘for life’ [14] and was first used by
Address Lilly & Stillwell in 1965 [15] as opposite to the word
Institute of Animal Science, 2232 Kostinbrod, Bulgaria antibiotic, to designate unknown growth promoting sub-
stances produced by a ciliate protozoan that stimulated
Corresponding author: Popova, Teodora ([email protected])
the growth of another ciliate. The joint Food and Agri-
culture Organization of the United Nations (FAO) and
Current Opinion in Food Science 2017, 14:72–77 World Health Organization (WHO) Working Group
This review comes from a themed issue on Food microbiology defined probiotics as “live micro-organisms which when
Edited by Ursula Gonzales-Barron
administered in adequate amounts confer a health benefit
on the host” [16]. This definition is widely accepted and
For a complete overview see the Issue and the Editorial
adopted by the International Scientific Association for
Available online 4th February 2017 Probiotics and Prebiotics [17]. As a whole probiotics
http://dx.doi.org/10.1016/j.cofs.2017.01.008 consist of various types of microorganisms that improve
2214-7993/ã 2017 Elsevier Ltd. All rights reserved. gut microflora and affect both the local and systemic
immune systems by secreting beneficial enzymes, organic
acids, vitamins and nontoxic antibacterial substances
upon ingestion. In the poultry the mode of action of
probiotics is schematised on Figure 1.

Introduction: why probiotics? The microorganisms currently being used in probiotic

The production and consumption of poultry meat and in preparations for poultry are varied and many (Table 1).
particular chicken meat, has been significantly increasing.
This rapid growth is to a great extent associated to the Selection of probiotic strain should consider of attributes
demands of the consumers for a healthier diet and meat as such as being of host origin, non-pathogenic, technologi-
its essential component. In addition to the high quality cally suitable for industrial processes, acid-resistance and
protein, chicken meat is rich in polyunsaturated fatty bile-resistance, adherence to the gut epithelial tissue,
acids, especially n-3 PUFA that are beneficial for the persistence in the gastrointestinal tract for short period.
human health [1]. As stated by Marangoni et al. [2], Also, probiotic should produce antimicrobial substances,
numerous epidemiological studies all over the world modulate immune responses and influence the metabolic
and in highly diverse population groups prove that poultry activities of the gut [19]. The research on the probiotic
meat consumption within a balanced diet is associated application in poultry industry emphasize more often on
with good health. Very often, to improve meat production their influence on the growth performance of the birds
through promoting growth rate, increasing feed conver- and their carcass composition [20,21]. Changes in growth
sion and preventing disease, poultry industry uses anti- parameters, however, might be associated with alteration
biotics [3,4]. Their extensive use, however, leads to of meat quality characteristics, and thus on the one hand,
imbalance of the intestinal microflora, appearance of the feeding strategies using probiotics exhibit potential as
resistant bacteria and also drug residues in the bird a natural way to improve poultry meat quality in vivo. On

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 Probiotics in poultry Popova 73

Figure 1

maintain normal
intestinal microflora
by competitive
exclusion and
antagonism
alter metabolism by
increasing
digestive and
stimulate the
decreasing bacterial
immune Probiotics enzyme activity and
system
ammonia
production

improve feed intake and

digestion

Current Opinion in Food Science

Mode of action of probiotics in poultry (adapted by Kabir [18]).

the other hand, some research report results on the effect water holding capacity. Studies on the probiotic adminis-
of the application of probiotics post mortem, in the pro- tration in poultry showed that pH might be influenced,
cessed products of poultry meat, mainly concerning its but the results depend on the type of microorganisms and
safety [22]. also on the specifics of the experimental design. Ivanovic
et al. [24] studied the effect of two probiotics supplied in
different amount to the diet of broiler chickens and found
Evaluation of the effect of dietary probiotics significant changes in the pH measured 24 hours post
on the physicochemical characteristics of mortem in breast and thigh meat, which differed between
poultry meat the microorganisms used. Receiving 0.05% Streptococcus
Physicochemical properties of meat are important since faecium cernelle 68 in the feed significantly decreased pH,
they determine to a great extent the possibilities for its while 0.01% of Bacillus cereus IP 5832 increased pH in
storage or further processing. They are interconnected both meat cuts. Zheng et al. [25] showed significantly
and affect the sensory qualities of meat, therefore the higher pH in breast both 45 min and 24 hours post mortem
influence of probiotics will be presented on the whole in broilers receiving Enterococcus faecium in the diet which
complex of these parameters. was accompanied by lower drip loss and cooking loss. In
addition, there are studies examining the effect of probi-
The pH of meat is a significant index of its quality and otic on the quality characteristics of chicken meat while
together with colour should be used in the evaluation of the latter has been subjected to storage. Mazaheri
meat, especially for further purposes of storage [23]. It is et al. [26] studied the influence of mushroom waste,
closely related to other important characteristics such as

Table 1

Microorganisms used for probiotic preparations in poultry.

Microorganisms Genus Species

Bacteria Lactobacillus thermophilus, acidophilus, brevis, bulgaricus,
casei, fermentum, gallinarum, jensenii, plantarum, reuteri, rhamnosus, salivarius
Bacillus amilolique-facience, cereus, coagulans, licheniformis, megaterium, mesentericus,
natto, polymixa, subtilis,
Bifidobacterium animalis, bifidium, bifidus, thermophilus
Enterococcus faecium
Escherichia coli
Fungi Aspergillus niger, oryzae
Yeasts Saccharomyces boulardii, cerevisiae, faecium, salivarius subsp. thermophilus

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74 Food microbiology

considered rich source of bioactive compounds as well as (Bacillus mesentericus TO-A, Clostridium butyricum TO-A
four strain probiotic in broiler meat stored for 30 days. and Streptococcus faecalis T-110). In the breast of the birds
The authors reported significant decrease in the pH consumed probiotics the fat content was 1.99% vs. 4.12%
values of the meat throughout storage in the birds fed in the control group, while in thigh it was 7.10% for the
probiotic. Similarly, Abdullah et al. [27] observed signifi- control group and 5.66% in the birds receiving probiotics.
cant decrease in the pH during storage of meat from
broilers fed probiotic containing diet (Bacillus subtilis) Probiotics, especially lactic acid bacteria supplemented to
when it was stored for 7 days. broilers’ feed, appeared to considerably reduce the cho-
lesterol content of meat [34a,40], thus having positive
The colour of meat is important for the consumers’ effect on its healthy value. The reduction of cholesterol
perception of meat freshness and quality [28] and is could be achieved through its assimilation by bacterial
determined by measuring its lightness (L*), redness growing cells or incorporation in the cellular surface of the
(a*) and yellowness (b*) [29]. According to Jiang probiotic microorganism, thus inhibiting the absorption of
et al. [30] the redness is most favoured by consumers the cholesterol back in the body [41,42]. On the other
and lower b* values indicate less pale meat. In a study of hand, increased deconjugation of bile acids by bacterial
Ha9cı́k et al. [31a] the use of probiotic in the water of hydrolases has been reported [43] increasing the choles-
broilers (Lactobacillus fermentum) significantly increased terol excretion of deconjugated bile salts and increasing
the redness in breast, while there was no effect on the cholesterol uptake and metabolism in the liver as com-
yellowness and lightness in breast and thighs. In another pensatory response because it is known to constitute
study of the aforementioned authors [31b], however, the precursor for bile acids. In addition to the described
probiotic in combination with bee polen led to significant hypolipidemic effect of probiotics, the short chain fatty
increase of redness and yellowness in thighs and also acids they produce, especially propionate, could exert
increased lightness in both breast and thigh cuts. Slightly controlling effect on lowering hepatic lipogenesis and
reduced lightness in the meat of chickens following the inhibition of lipogenesis process [44] related to the
probiotic supplementation was observed in poultry decrease in meat fat content.
receiving Bacillus subtilis [32] and Enterococcus faecium
[25], while combination of Bacillus subtilis, Clostridium Influence of probiotics fed to birds on the lipid
butyricum and Lactobacillus acidophilus [33] had stronger composition and oxidation of the meat
influence on this parameter. Improvement in colour char- Fatty acid composition is an important component of
acteristics in breast meat in terms of lightness and yellow- meat quality, associated with its dietetic value. Research
ness was found in a study of Abdurrahman et al. [34a]. The on the influence of various probiotics on the fatty acid
authors tested the effect of inulin and Lactobacillus at profile of meat is relatively scarce, but the overall results
different levels in the chicken feed and found that the show positive effect of the probiotics, mainly related to
combination of both led to changes in b* and L* values; reduction in saturated and increase of polyunsaturated
however, the results depended on the dose of adminis- fatty acids. Feeding broilers with Aspergillus awamori and
tered pre-and probiotic. Saccharomyces cerevisiae or combination of them led to
significant decrease in the saturated C16:0 and C18:0,
Probiotics containing Bacillus licheniformis in the poultry and increase in C18:1 as well as in the polyunsaturated
diet enhanced the meat colour, flavour and juiceness in C18:2, C18:3, C20:4 [45,46]. The same was observed
fresh meat [35], while Bacillus subtillis showed negligible when the diet of the birds contained Aspergillus awamori
effect on the texture in cooked meat [36]. and Aspergillus niger in different amounts (0.01%, 0.05%,
0.1%) [47] as well as Aspergillus awamori in combination
The research on the chemical composition of meat with selenium nanoparticles [48]. Hossain et al. [38a] also
showed that the main traits affected by probiotic in the observed increase in the C18:3 in breast and C18:2 and
birds’ diet were protein and fat content. Bacillus licheni- C18:3 in the thighs after probiotic administration; how-
formis treatment increased significantly the protein con- ever, in another experiment, Hossain et al. [38b] observed
tent and respective content of essential and flavour amino reduction in the n-6 PUFA in both breast and thigh.
acids, while on the other hand, the fat content was Further Ha9cı́k et al. [49] found slight increase of mono and
decreased [35]. Improved content of protein and reduced polyunsaturated, while decrease in the saturated fatty
fat in birds fed probiotic containing Bacillus subtilis was acids in broilers fed probiotics alone or in combination
found by Král et al. [37]. Similar results were reported by with pollen.
Hossain et al. [38a], observing higher content of protein
(25.9% vs. 23.4%), but lower fat in breast (0.56% vs. Lipid oxidation is one of the major causes for food quality
0.24%) after dietary probiotic supplementation and by deterioration. It is usually accompanied by development
Abdurrahman et al. [34a,34b]. Considerably reduced fat of off-odours and flavours, and also formation of sub-
content in the meat was found by Inatomi [39] when stances considered cancerogenic. Usually the oxidation
broilers received a combination of three probiotics in foods, including meat, is measured by the content of

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 Probiotics in poultry Popova 75

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