Journal of Food Processing & Technology

Improvement of chicken meat quality using probiotics feed supplement

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Ali Meawad Ahmed and Dalia Mansour Hamed

Accepted Abstracts: J Food Process Techno

Abstract:

Probiotics are biological products, which stimulate immune system and increase its defensive activity against pathogenic bacteria. Several trials were conducted to evaluate the effect of probiotics feed supplement on the yield performance of chicken allover the world. Understanding the probiotics feed supplement for chicken could provide dues regarding the vulnerability of chicken to enteric pathogen up 45 days old. Consequently, they will effect on the chciken performance, microbial quality of chcicken carcasses and consumers safety. Although the use of such probiotics have been suggested by many researches for prevention and controlling of enteric pathogens in poultry, they are still not widely practical used in the field at the present time. The present article shown that the applications of probiotics as feed supplement are inhibited the growth of enteric pathogens in chicken. Hereby also reduce the risks of spreading the fecal contamination in the broiler housing as well as contamination of the chicken carcasses during slaughtering processes. This article is encouraging the researcher for further work on the use of probiotics feed supplement of chicken as an effective alternative to antibiotics for enhancing the yield performance and producing good quality chicken meat free from the hazards of antibiotic residues.

Biography :

Ali Meawad Ahmed has completed his Ph.D at the age of 29 years from Suez Canal University with cooperation of Virginia Polytechnic and State University, USA (Egyptian Mission). He is a professor of Food Hygiene. He was a chief of Food Hygiene department and now he is a Vice Dean of Faculty of Veterinary Medicine, Suez Canal University. He follows the scientific school that fervors food safety, meat hygiene, meat technology, meat microbiology, fish hygiene, and poultry hygiene. He has published more than 39 scientific papers in local and international journals.