Meta‐analysis to predict the effects of probiotics on meat quality of broiler

• Published in: Journal of animal physiology and animal nutrition Vol. 108; no. 6; pp. 1616 - 1623
• Main Authors: Yibar, Artun, Uzabaci, Ender
• Format: Journal Article
• Language: English
• Published: Germany Wiley Subscription Services, Inc 01.11.2024
• Subjects: Animal Feed - analysis; animal nutrition; animal physiology; Animals; breasts; broiler meat quality; chicken meat; Chickens; color; Demand analysis; Diet - veterinary; Dietary supplements; Heterogeneity; High protein diet; humans; Meat; Meat - standards; Meat products; Meat quality; Meta-analysis; Parameters; Poultry; Poultry production; Probiotics; Probiotics - pharmacology; protein sources; Shear forces; water holding capacity; broiler meat quality; meta‐analysis; poultry production; probiotics
• ISSN: 0931-2439; 1439-0396; 1439-0396
• DOI: 10.1111/jpn.14006

The demand for chicken meat has surged globally due to its status as a primary protein source in human diets. However, ensuring high‐quality meat products has become an increasingly important subject to consumers. In this study, 21 articles from PubMed and Web of Science databases published between 2005 and 2023 were examined to assess the influence of probiotic supplementation on broiler meat quality. The meta‐analysis revealed significant findings across various meat quality parameters. Specifically, probiotics were found to significantly affect meat colour parameters, including redness, yellowness, and lightness, in both breast and thigh meat samples. Moreover, significant differences were observed in parameters such as water‐holding capacity (p < 0.001), cook loss (p = 0.047), and shear force (p = 0.025) between control and probiotic groups. However, it's essential to note the considerable heterogeneity among the studies, emphasising the need for a cautious interpretation of the results. Despite this variability, the study underscores the potential of probiotics to positively influence broiler meat quality, highlighting avenues for further research and standardisation in poultry production practices. These findings also contribute to a better understanding of probiotics’ role in improving meat quality and meeting consumer preferences for nutritious and high‐quality poultry products.