Probiotics to enhance animal production performance and meat quality: A review

Abstract

The utilization of probiotics in animal husbandry has garnered significant attention as a natural and effective strategy to enhance production performance and meat quality. This review synthesizes current research on the impact of probiotics on various livestock, including poultry, swine, and cattle. Probiotics, which are live microorganisms that confer health benefits to the host, have been shown to improve growth rates, feed conversion ratios, and overall health status of animals. Furthermore, they contribute to enhanced meat quality by influencing factors such as muscle composition, fat content, and oxidative stability. Mechanistically, probiotics exert their effects through modulation of gut microbiota, enhancement of nutrient absorption, and stimulation of the immune system. Studies also indicate a reduction in the incidence of diseases and a decrease in the need for antibiotic growth promoters, addressing concerns over antibiotic resistance. Despite promising results, variability in outcomes suggests that probiotic efficacy is influenced by factors such as strain specificity, dosage, and administration methods. Future research should focus on optimizing probiotic formulations and understanding the underlying mechanisms to maximize their benefits in animal production. This review highlights the potential of probiotics as a sustainable approach to improve animal performance and meat quality, contributing to more efficient and health-conscious animal agriculture.