EffectiveStrategiesto Improve theQuality of Meat

Qammar Shabbir Rana ()
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Qammar Shabbir Rana: National Defence University, Islamabad

International Journal of Agriculture & Sustainable Development, 2022, vol. 4, issue 3, 74-79

Abstract: This review looks at the research on the impact of bioticson animal development, immunity, and productivity to address the expanding use of bioticsin animal agriculture. Bioticshave been shown to have somepositive effects when administered to farm animals, including increased productivity, decreased mortality, and higher-quality end products. Although the precise mechanisms by which bioticsproduce their beneficial effects remain unclear, it is widely held that they do so by altering the composition of the microbiota in the digestive tract. Bioticshave been shown to improve sensory qualities and decrease pathogenic and spoilage microorganisms in both fresh and fermented meat products. Bioticshave been shown to have somepositive 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.

Keywords: Meat Production; Preservation; Sustainable Development (search for similar items in EconPapers)
Date: 2022
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