Effective Strategies to Improve the Quality of Meat

Abstract

 This review looks at the research on the impact of biotics on animal development, immunity, and productivity to address the expanding use of biotics in animal agriculture. Biotics have been shown to have some positive effects when administered to farm animals, including increased productivity, decreased mortality, and higher-quality end products. Although the precise mechanisms by which biotics produce their beneficial effects remain unclear, it is widely held that they do so by altering the composition of the microbiota in the digestive tract. Biotics have been shown to improve sensory qualities and decrease pathogenic and spoilage microorganisms in both fresh and fermented meat products. Biotics have been shown to have some positive effects, but there is a wide range in how well they work to enhance animal performance and final product quality. Factors that dictate such variability are dependent on the probiotic strain being utilized and its stability during storage and administration/inoculation, frequency and dosage, nutritional and health status as well as the age of the host animal. To find the most useful probiotic strains for a given application, as well as the optimal dose, administration time, delivery method, and mechanism of action for each strain/host, more investigation is needed